Cooking For 1966 DEVILLED PORK CHOPS

Press, Volume CVI, Issue 31178, 30 September 1966, Page 2

Cooking For 1966 DEVILLED PORK CHOPS

(By

CELIA TIMMS)

Pork being popular, cooks are frequently looking for new methods of serving it Here is a recipe for devilled pork chops. Ingredients: 6 loin pork chops 3 tablespoons chopped onion 2 tablespoons butter H cups prepared stuffing mix 1 cup boiling water 1 j tablespoons grated orange rind Cayenne l-3rd cup vinegar If cups orange juice 3 tablespoons each chopped onion, green pepper 3 cloves garlic 1 tablespoon salt 1 teaspoon sugar Method: Saute three table spoons chopped onion in two tablespoons butter until soft Add this and the boiling water to the stuffing mix. Add the grated orange rind and a A

dash of cayenne pepper. Mix well; then fill into pockets which have been cut into the sides of the pork chops. Secure with toothpick or skewer.

Saute chops in oil or but- ■ ter until coloured on both [sides then place in casserole. | Heat vinegar, orange juice and three tablespoons chopped onion, green pepper and crushed garlic. Add salt, and sugar and pour half of this over the chops. Cover casserole and bake in moderate oven (350 degrees) until tender—about an hour and a quarter. Turn chops once during the cooking. Heat the remaining sauce again and simmer until onion is tender: thicken with flour and add to this the liquid in which the chops have been cooked. To remove excessive fat from this casserole, strain the liquid off the chops when they are cooked (keeping meat warm). Freeze as quickly as possible, remove fatty crust, reheat and mix wi th other sauce.