YIISolutions

Gourmet Baked Stuffed Pork Chops 1 cup bread stuffing 1/4 cup hot water 2 tablespoons soft butter 6 double-rib pork chops with pockets 1/4 teaspoon salt 1/2 teaspoon onion salt 1 (16 ounce) can applesauce 1/4 cup water 1/4 teaspoon salt 1 clove garlic, minced Pinch each thyme, marjoram and oregano Mix bread stuffing with hot water and butter; fill pockets in the chops with the dressing. Season chops with the salt and onion salt and arrange in a shallow casserole. Combine applesauce, water, salt and garlic. Pour the mixture over the chops and sprinkle with the herbs. Bake at 350 degrees F for 1 1/2 hours, covered. Uncover and continue baking for 20 minutes more, basting occasionally. Fried Candy Bars The miniature candy bars work very well for this recipe. 1 egg 1 cup milk 1 tablespoon vegetable oil 1 cup all-purpose flour 1 teaspoon baking powder Pinch of salt Candy bars (Mars, Snickers, Almond Joy, Kit Kat or Twix) Chill or freeze the candy bars Combine egg, milk and v...

Pork Cordon Bleu Source: Recipe and photo courtesy of National Pork Board – used by Recipe Goldmine with permission. 4 (4 ounce) boneless pork chops 2 ounces prosciutto or wafer-thin ham 2 ounces Swiss cheese, cut into 2 x 1/4-inch rectangles 1 teaspoon dried thyme leaves 1/2 cup flour 1 egg, beaten with 1 teaspoon water 1/2 cup fine dry bread crumbs 2 teaspoons butter Slice each chop lengthwise almost in half to butterfly. Between two pieces of plastic wrap, pound each butterflied chop to 1/8-inch thickness. On half of each chop, place 1/2 ounce prosciutto and 1 piece of cheese. Sprinkle with 1/4 teaspoon thyme. Roll chops to enclose filling. Coat with flour, dip in egg wash and roll in bread crumbs. In large frying pan, melt butter. Add pork and cook 10 to 12 minutes, turning frequently to brown all sides. Garnish with lemon wedges and parsley sprigs. Serves 4. Eggnog Thumbprints 1/3 cup granulated sugar 1 cup butter, softened 1 teaspoon vanilla extract 2 egg yol...