Pork Chop and baked beans

Here is the main dish for this week....

Pork Chop and Baked Beans
Mrs. Jerry W. Franklin

4 lean pork chops
1 ( No. 303) can pork and beans
1/2 cup brown sugar
1/4 cup onion, chopped
1/4 cup tomato catsup
1/4 cup bottled barbeque sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Combine pork and beans , sugar , onion, catsup, barbeque sauce, salt and pepper in a quart casserole. Blend all ingredients well. Place pork chops on top of the bean mixture and season with salt, pepper and garlic salt. Bake uncovered 1 1/2 hours at 350 degrees . Serves 4.

Pork chop On Corn Stuffing

Starts another week....

Pork Chop on Corn Stuffing
Mrs. Sylvia Williams

1 quart soft bread cubes
1/4 cup onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sage
1 (12 oz) can Mexican corn
1 egg, beaten
6 pork chops

Combine bread, onion, seasonings and drained corn. To liquid drained from corn add enough water to make 1/2 cup. Add to egg and blend with stuffing. Place in large greased baking dish. Lightly brown pork chops. Arrange on top of stuffing. Cover and bake about 45 minutes. Remove cover and bake 5 minutes longer. Serves 6.

Pineapple Pork Chops

Whew, this is the last of the main dish recipes in the 1967 Kansan`s Silver Spoon Cookbook and now on to the salads/vegetables .


Pineapple Pork Chops
( don`t know who sent this either)

6 lean pork chops
2 Tablespoons margarine
1 cup onion, chopped
1/2 cup celery, chopped
1 14-oz can pineapple tidbits
3 1/2 cups lightly toasted day old bread crumbs
2 Tablespoons parsely, chopped
1/2 teaspoon ginger
1/2 teaspoon marjoram
3/4 teaspoon salt
1/4 teaspoon pepper

Trim excess fat from chops. Brown in melted margarine. Remove from pan. In same pan, saute onion and celery until soft but not brown. stir in drained pineapple, bread crumbs, parlsey, spices , salt and pepper. Stand chops in loaf pan, fat side up with stuffing between each chops. Hold chops together with metal skewers. Bake 1 1/2 hours at 300 degrees.

Nectarized Pork Chops

This recipe is from 1967 kansan`s Silver Spoon cookbook. One day we will done with the year 1967 and move on to another year of this cookbook.


Nectarized Pork Chops
Mrs. Charles Mallinson

4 pork chops, cut to desired thickness
salt and pepper
1 onion, chopped
1/4 cup celery, chopped
1 8-oz can tomato sauce
1 cup apricot nectar
1 1/2 cup cooked rice
2 Tablespoons chopped parsely

Salt and pepper chops to tatse. Brown chops in 1 Tablespoon cooking oil. Remove from skillet. Add onion, celery to pan and suate onion and celery till golden brown. Return chops to pan on top of onion and celery. Put a mound of rice on top of chops. Combine tomato sauce and apricot nectar and pour over chops. Scatter parsely over all and bake 45 minutes at 350 degrees. Serves 4.

Corn-chop Casserole

Here`s a different way to have your pork chops and with some corn.

Corn-Chop Casserole
Mrs. Vincent C. Solomon

1 can cream style sweet corn ( No. 303 size)
4 pork chops, cut 1/2 inch thick
salt
pepper
paprika
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 Tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 cup catsup
1 Tablespoon vinegar

Season pork chops with salt , pepper and paprika. Brown in lightly greased skiller. Remove. Brown onion and green pepper in same skillet. Stir in brown sugar, salt, mustard, catsup, vinegar and corn. Cook about 5 minutes. Pour corn mixture into 2 quart baking dish. Top with chops. Cover and bake about 30 minutes at 350 degrees.

Deviled Pork Chops

Here is a different way to prepare those pork chops or like my likes, pork steak and again this recipe is from 1967. I am trying to get all the recipes from 1967 on here.

Develed Pork chops
Mrs. Esther V. Meeks

4 thick pork chops
3 Tablespoons catsup, hot if desired
1 Tablespoon lemon juice
1/2 teaspoon lemon flavoring
2 Tablespoon onion, chopped
1/4 teaspoon dry mustard
2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon paprika
1 Tablespoon water

combine all ingredients except pork chops. Pour over chops which have been arranged in shallow baking dish. Marinade 2 hours then add 1/2 cup water and bake 1 hour at 350 degrees.

Noodle-Pork Chop Casserole

This recipe comes from 1967 out of the Kansan`s Silver Spoon Cookbook of that year. The Kansan newspaper is out of Kansas City Kansas and used to be in paper form and would have recipe contests. These recipes are mainly from those papers , so the recipes will be on the web. I do try and have tried a few of them , my plan is to get them all on here that I do have since I can`t find these collections of recipes on the web. I do not have every issue that the Kansan newspaper put out ( recipe books)
I am very surprised that I have only one follower since this blog has gotten over 900 visits, any who on the recipe.


Noodle-Pork Chop Casserole
Mrs. John O. Fife

4 pork chops
2 Tablespoons shortening
4 cups noodles, cooked
2 Tablespoons onion, chopped
3 Tablespoons green pepper, chopped
1 can cream of tomato soup
1/8 teaspoon pepper
1/2 teaspoon salt

Heat shortening in skillet. Brown pork chops on both sides. Season with salt and pepper. Put cooked noodles in greased baking dish. Sprinkle with chopped onions and pepper. Add undiluted tomato soup. Arrange pork chops on top. Bake 45 minutes at 350 degrees.

Dora`s Spanish noodles

This is another recipe from 1967.

Dora`s Spanish Noodles
Mrs. Dan Peterson

1 1/2 pound ground beef
4 fat pork chops
1 onion, chopped or 3 cloves garlic
1 can pimiento
1 can ripe olives
1 bottle green olives, stuffed
1 pound cheese
1 package wide noodles
3 teaspoon flour
1 cup milk

Cut pork chops into cubes and fry. Fry ground beef. add pork chops and onion. cut up pimiento, green and ripe olives and cheese. Make a cream sauce with flour, milk and olive liquid. mix sauce and other ingredients. Put in casserole and top with strips of cheese. Bake 30 to 40 minutes at 350 degrees

Pork Chop and Scalloped Potatoes

Ok , here is another good recipe in which I think is comfort food. Pork Chops and Scalloped Potatoes Mrs. Fred Calovich 4 lean pork chops 1 1/4 teaspoon salt 4 cups thinly sliced potatoes 4 Tablespoon flour 1/4 teaspoon pepper 2 cups milk Season pork chops with 1/4 teaspoon saltr and brown on both sides. Boil potatoes 10 minutes. Drain and place in 1 1/2 quart casserole. Remove chops from skillet. Add flour, remaining salt and pepper to drippings. Stir in milk gradually and cook until smooth and thickened. Pour over potatoes . Place pork chops on top. Cover and bake 1 hour at 350 degrees, or until tender.

Potato -Pork chop Dinner

Here is an easy recipe and good as well. Potato-Pork Chop Dinner Mrs. H. Gargus 4 cups potatoes, sliced 3/4 cup milk salt and pepper to taste 6 pork chops Place sliced potatoes in baking dish. Add salt, pepper and milk. Brown pork chops. Drain on paper towels. Arrange on top of potatoes. cover and bake 1 hour at 350 degrees or until potatoes are done.

Pork Chops A La Virdes

This recipe comes from 1967 Kansan. I have tried this recipe and it is very good.

Pork Chop A La Virdes
Mrs. Bernice Thompson

4 pork chops
1 small onion, diced
1 pepper, diced (optional) (I used )
4 potatoes, cut in 1/4-ich slices
1 teaspoon salt
1/4 teaspoon pepper
1 can tomato sauce

Fry pork chops until brown and nearly done. Place in baking dish and add onion, pepper and potatoes. Season with salt and pepper and pour tomato sauce over all. Bake 1 hour at 350 degrees. Sweet potatoes may be used in stead of qhite potatoes. Gravy may be made from drippings, 2 Tablespoon flour and 1 cup water.