By Baked Pork Chops with Prune Stuffing

Portions: 25 Portion size: 1 chop

2 floz (60 mL) gravy

Portions: 25 Portion size: 1 chop

2 floz (60 mL) gravy

U.S.

Metric

Ingredients

Procedure

25

25

Prunes, pitted

1.

Soak the prunes in hot water 15 minutes. Drain and cool.

112 lb

750 g

Basic Bread Dressing (p. 424)

2.

Prepare the dressing and add the prunes. Keep refrigerated

until ready to use.

25

25

Pork chops, cut thick

3.

Cut a pocket in the pork chops as shown in Figure 11.5.

(at least 34 in./2 cm)

4.

Stuff the pockets with the prune dressing, using 1 prune per

as needed

as needed

Oil

chop. Fasten the openings with picks or skewers.

to taste

to taste

Salt

5.

Oil a baking pan and place the chops in it. Brush them with

to taste

to taste

Pepper

oil and season with salt and pepper.

6.

Place the chops under the broiler just until lightly browned.

7.

Transfer the pan to an oven at 350°F (175°C) and bake for

about 12 hour, until chops are cooked through.

8.

Remove the chops from the pan and place in a hotel pan for

holding. Remove picks.

8 floz

250 mL

Water or white wine

9.

Deglaze the baking pan with the water or wine, degrease,

312 pt

1.75 L

Brown sauce or demi-glace

and strain the liquid into the hot brown sauce.

2 fl oz

60 mL

Sherry (optional)

10.

Bring to a boil and reduce the sauce slightly to bring to the

proper consistency.

11.

Add the sherry (if using) and adjust seasoning.

12.

Serve 1 chop per portion with 2 oz (60 mL) gravy.

Per serving:

Calories, 500; Protein, 49 g; Fat, 26 g (47% cal.); Cholesterol, 125 mg; Carbohydrates, 16 g; Fiber, 1 g; Sodium, 290 mg.

Calories, 500; Protein, 49 g; Fat, 26 g (47% cal.); Cholesterol, 125 mg; Carbohydrates, 16 g; Fiber, 1 g; Sodium, 290 mg.

Glazed Ham with Cider Sauce

Portions: 25 Portion size: 5 oz (150 g) ham

2 floz (60 mL) sauce U.S. Metric Ingredients

15 lb

7 kg

Smoked ham

3-4 tbsp 45-60 mL Prepared mustard

6 oz 175 g Brown sugar

14 tsp 1 mL Ground cloves

3. Place the ham fat side up in a roasting or baking pan. Spread with a thin layer of prepared mustard. Mix the sugar and cloves and sprinkle over the ham.

4. Bake at 350°F (175°C) about 1 hour. (Caution: Sugar burns easily, so check ham after 30-45 minutes.)

112 qt

1.5 L

Apple cider

5.

Place cider, raisins, sugar, nutmeg, and lemon rind in

8 oz

250 g

Raisins, seedless (optional)

saucepan and simmer 5 minutes.

3 oz

100 g

Brown sugar

6.

Mix cornstarch with a little cold water or cold cider and stir

13 tsp

2 mL

Nutmeg

into the sauce. Simmer until thickened.

1 tsp

5 mL

Grated lemon rind

7.

Add salt to taste.

6 tbsp

50 g

Cornstarch

8.

Slice ham (as for leg of lamb, Figure 11.3). Serve 5-oz (150-g)

to taste

to taste

Salt

portion with 2 oz (60 mL) sauce on the side.

V

A R I A T I O N S

Per serving:

Calories, 300; Protein, 32 g; Fat, 7 g (21% cal.); Cholesterol, 70 mg; Carbohydrates, 25 g; Fiber, 1 g; Sodium, 1680 mg.

Ham with Brown Cider Sauce

When ham is baked, drain fat from pan and deglaze with 15/2 pt (750 mL) cider. Add 112 qt (1.5 L) demi-glace or espagnole and simmer until reduced and thickened. Flavor to taste with mustard and a little sugar.

Fruit-Glazed Ham

Omit mustard-sugar glaze. During last half of baking, spoon fruit preserves (apricot, pineapple, or peach) over ham to glaze.

Note: The amount of cooking required depends on type of ham. Aged country hams must be soaked 24 hours in cold water, scrubbed, and simmered about 20 minutes per pound (500 g). Hams labeled tenderized or ready to cook may be baked without simmering (starting with step 2) or may be just blanched before baking (place in cold water, bring to a boil, and drain).

Home-Style Meatloaf

Portions: 25

Portion size: 4 oz (125 g)

U.S.

Metric

Ingredients

1 lb

500 g

Onions, fine dice

1.

8 oz

250 g

Celery, fine dice

2 oz

60 mL

Oil

2.

12 oz

375 g

Soft bread crumbs

12 fl oz

375 mL

Tomato juice, stock, or milk

3.

212 lb

1.25 kg

Ground beef

4.

212 lb

1.25 kg

Ground pork

212 lb

1.25 kg

Ground veal

5.

5

5

Eggs, beaten slightly

1 tbsp

15 mL

Salt

12 tsp

2 mL

Black pepper

Sauté the onions and celery in oil until tender. Remove from pan and cool thoroughly.

In a large bowl, soak the bread crumbs in the juice, stock, or milk.

Add the sautéed vegetables, the meat, eggs, salt, and pepper. Mix gently until evenly combined. Do not overmix. Form the mixture into 2 or 3 loaves in a baking pan, or fill loaf pans with the mixture.

Bake at 350°F (175°C) about 1-112 hours, until done. Test with a meat thermometer for internal temperature of 165°F (74°C).

3 pt 1.5 L Tomato sauce, Spanish sauce, Creole sauce, or sour cream sauce

6. For service, cut the loaves into 4-oz (125-g) slices. Serve with 2 oz (60 mL) sauce per portion.

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Why Gluten Free

Why Gluten Free

What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.

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