Ways with Pork
Posted
Tue, 11/02/04
The following is a nice variation on the traditionally uninspiring pork chop from Campbell's Kitchen:
Pork & Corn Stuffing Bake
1-1/2 C Pepperidge Farm Cornbread Stuffing
Mix the stuffing, soup, corn, onion and celery. Spoon into greased 9" pie plate; top with chops. Mix the brown sugar and mustard and spoon over chops. Bake at 400-degrees F for thirty minutes, or until chops are done. Serves four.
My Canadian-born mother and her cousin Jackie have a divine recipe for pork as well. It's one of my favorite ways to eat chops:
Pork Chop-Spaghetti Casserole
Rinse the pork chops under cold water; dredge in flour. In a skillet, add a bit of oil and brown the chops on both sides. Cook the pasta until done in a pot of boiling water, then drain. In a large bowl, mix the pasta, tomato soup (with 1/2 cup of water), minced onions and grated cheddar cheese. Also mix in the salt, black pepper and parsley to taste. In a large baking dish coated with non-stick spray, spread out spaghetti mixture evenly on the bottom. Place the browned pork chops on top; sprinkle with Parmesan cheese. Bake covered with foil at 350-degrees F for one hour, or until meat is cooked through and no longer pink inside. Note: The combination of pork chops and spaghetti may sound odd, but it's a wonderful dish.
The combination sounds odd, but it truly is an excellent dish.
*Pork Chop-Spaghetti Casserole Variation (updated 11/25/14; see photos above right): Prepare boneless sirloin pork chops using Shake 'N Bake for pork; bake according to package directions. Place cooked pork chops atop spaghetti mixture; bake at 350-degrees F until heated through (about ten minutes). Other variations include using angel hair pasta (capellini) instead of spaghetti pasta and adding fresh-sliced mushrooms.
Tags: Canada;
Casseroles;
Food Photos;
Pasta
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