| 103 | 104 | 105 | 106 | 107 |
| 1 | 39 | 78 | 117 | 156 |
|
Cilantro Pesto: Substitute 3/4 cup firmly packed fresh cilantro
leaves and 1/4 cup firmly packed fresh parsley leaves for the
fresh basil.
Spinach Winter Pesto: Substitute 1 cup firmly packed fresh spinach
leaves and 1/4 cup firmly packed fresh basil leaves, or 2
tablespoons dried basil leaves, for the 1 cup fresh basil.
Tips
Store pesto airtight in the refrigerator up to 5 days or in the
freezer up to 1 month. Cover and store immediately because its
color will darken as it stands.
Nutr. Assoc. : 1405 3332 0 0 1563 20187 2130706543
*
Exported from MasterCook *
Pork Chops and Apples
Recipe By
:
Serving Size : 2
Preparation Time :0:00
Categories
: Beef and Pork Main Dishes
Chapter 2
Pork Main Dishes
Amount Measure
Ingredient -- Preparation Method
-
------- ------------ --------------------------------
1
2
2
medium apple, such as Granny Smith, Wealthy or
Rome Beauty
tablespoons packed brown sugar
teaspoon ground cinnamon
(1/4 pound) pork rib chops -- 1/2 to 3/4 inch thick
Cooking spray
1
/4
Heat the oven to 350º.
Cut the apple into fourths, and remove the seeds. Cut each fourth into 3
or 4 wedges. Place apple wedges in the casserole. Sprinkle the brown sugar
and cinnamon over the apples.
Cut and discard most of the fat from the pork chops, being careful not to
cut into the meat. Spray the skillet with cooking spray, and heat over
medium heat 1 to 2 minutes. Cook pork chops in hot skillet about 5
minutes, turning once, until light brown.
Place the pork chops in a single layer on the apple wedges. Cover with lid
or aluminum foil and bake about 45 minutes or until pork is slightly pink
when you cut into the center and apples are tender when pierced with a
fork.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
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