Another Sunday Blog

Here are the recipes for the pork chops and the pretzels.  Brenda, when I come south I will bring a catalog for the Private Quarters stuff. 

CINNAMON PRETZELS

These were so good and the recipe came from a Midwest Living magazine my friend Shirley had. They would make great Christmas hostess gifts packaged pretty.

2/3 cup vegetable oil

½ cup sugar

2 tsp cinnamon

16oz package small pretzel twists

In large roasting pan stir together oil, sugar and cinnamon. Add pretzels, tossing to coat well. Bake uncovered in a 300 degree oven for 30 minutes. Store in an airtight container.

 

PORK CHOPS WITH APPLE CORN BREAD STUFFING

4 ½ inch boneless pork loin chops, trimmed

1 tsp dried thyme

1 ½ TBS butter

½ cup chopped onion

½ cup chopped/peeled tart apple

¾ cup corn bread stuffing mix, crushed (I have used whatever stuffing mix I have on hand)

¼ cup water

Preheat oven to 450 degrees. Season pork with ½ tsp dried thyme, salt and pepper. Melt butter in heavy skillet, add pork chops and cook until done. Transfer chops to small baking dish.

Melt remaining 1 TBS butter in same skillet over medium-high heat.

Add chopped onion and apple to skillet and sauté until beginning to soften, about 5 minutes.

Add stuffing mix, water and remaining ½ tsp thyme. Stir until water is absorbed and stuffing is moist, about 30 seconds.

Mound ¼ of stuffing mixture on top of each pork chop. Bake until stuffing is crisp and beginning to brown, about 5 minutes.

I’ve had this recipe forever and don’t remember where it came from.