50 British Columbia Women’s Institutes

PORK CHOP DELIGHT
Makes 6 Servings

Melt in heavy skillet 2 tbsp. fat. Wipe well and trim 6 pork chops. Brown
slowly and thoroughly. Remove from skillet and drain. Place in baking
dish 8x13x2.

Top each chop with:

1 tbsp raw rice 1 quarter large onion
Combine:
1 can (10% oz.) condensed consomme 4 cup water

Pour over chops and season to taste. Cover with aluminum foil, bake in
slow oven 325°F. for 1 hour or until chops are tender.
Place slice of tomato on each chop and serve.

STUFFED PORK CHOPS

6 thick pork chops 4 cup water

2 cups soft breadcrumbs 14 tsp poultry seasoning
Y% cup of melted butter 2 tbsps minced onions
VY tsp salt dash pepper

Make pockets in chops, by cutting a slit from fat side to bone. Combine
the rest of ingredients except water. Fill pockets, fasten with toothpicks.
Brown chops over low heat in a skillet. Season with additional salt and
pepper. Add water. Cover and simmer | hr. Remove toothpicks. Ar-
range chops on a heated platter with Banana Saute. Make gravy from
pan drippings. Makes 6 servings.

BAKED STUFFED SPARERIBS

Have 3 lbs. of spareribs cut into two pieces of equal size. Prepare your
favourite bread stuffing according to directions, spread between the
spareribs fasten together with string. Place in a roast pan, add 1 cup
water, cover. Roast in moderate oven 2!% hrs. or until tender. Remove
cover during last 42 hr. Serves 6.

BOILED LEG OF PORK

For boiling, choose a small, compact, well-filled leg, and rub it well with
salt; let it remain in pickle for a week or two, turning and rubbing it
every day. Before dressing it, put it into cold water for an hour, which
improves the color. If the pork is purchased ready salted, ascertain how
long the meat has been in pickle and soak it accordingly. Put it into
a boiling-pot, with sufficient cold water to cover it, let it gradually come
to a boil, and remove the scum as it rises. Simmer very gently until
tender, and do not allow it to boil fast, or the knuckle will fall to pieces
before the middle of the leg is done. Carrots, turnips or parsnips may
be boiled with the pork, some of which should garnish the dish.

Time: A leg of pork weighing eight pounds takes three hours after the
water boils, and should simmer very gently.