Chops of distinction

You're in for a real treat with this adaptable menu. It's simple, satisfying, and just right for family meals or special guests. If pork chops aren't your preference, simply substitute four skinned and boned chicken breast halves and chicken broth for the beef broth.

Peggy Smith

APPLE-SPINACH

SALAD

2 (6-ounce) packages fresh baby spinach*

2 Granny Smith apples, chopped

1/2 cup salted cashews

1/4 cup raisins or golden raisins

1/4 cup sugar

1/4cup vegetable oil

2 tablespoons balsamic

or apple cider vinegar

1/4 teaspoon celery salt

COMBINE first 4 ingredients in a serving bowl.

WHISK together sugar and next 3 ingredients until well blended. Pour mixture over salad, tossing gently. Serve immediately. Yield: 4 to 6 servings.

Prep: 10 min.

The Andersons

Austin, Texas

* 1 (10-ounce) package regular fresh spinach may be substituted.

MENU AT HOME

(serves 4)

APPLE-SPINACH SALAD

PORK CHOPS IN

ONION GRAVY

MASHED POTATO CASSEROLE

DILLED CARROTS AND

GREEN BEANS

PORK CHOPS

IN ONION GRAVY

4 (1- to 1 1/2inch-thick) bone-in

pork chops (about 2 1/4 pounds)

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons all-purpose flour

2 tablespoons vegetable oil

2 medium onions, cut in half

and thinly sliced

1/2 cup beer or beef broth

1/2 cup beef broth

1 teaspoon cornstarch

2 tablespoons water

SPRINKLE pork chops with salt and pepper; coat evenly with flour, shaking off excess.

COOK pork chops in hot oil in a heavy skillet over medium-high heat 3 minutes on each side. Add sliced onion, and cook 5 minutes, turning pork chops once.

ADD beer and beef broth; cover, reduce heat, and simmer 15 minutes or until pork chops reach desired degree of doneness. Remove pork chops, reserving onion mixture in skillet; keep warm.

STIR together cornstarch and 2 tablespoons water until thoroughly blended; stir into onion mixture. Cook over medium-high heat, stirring constantly, 3 minutes or until gravy is thickened and bubbly. Spoon over pork chops, and serve immediately. Yield: 4 servings. Prep: 10 min., Cook: 30 min.

Clairiece Gilbert Humphrey

Charlottesville, Virginia

MASHED POTATO

CASSEROLE

1 (22-ounce) package frozen

mashed potatoes

1/2 teaspoon salt

1/4 teaspoon pepper

2 large eggs, lightly beaten

1 (3-ounce) package cream

cheese, softened

1 small onion, chopped

1 (2-ounce) Jar diced pimiento, undrained

1 cup (4 ounces) shredded sharp Cheddar cheese

PREPARE potatoes according to package, adding 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in eggs, cream cheese, and onion; fold in pimiento. Place in a lightly greased 11- x 7-inch pan.

BAKE, covered, at 350 deg. for 30 minutes. Uncover and sprinkle with cheese. Bake 10 more minutes. Yield: 6 servings. Prep: 20 min., Bake: 40 min.

Terry Anderson

Brooksville, Florida

DILLED CARROTS

AND GREEN BEANS

1 pound fresh green beans, trimmed

1/2 pound whole baby carrots

1/2 teaspoon salt

1/2 teaspoon dried dillweed

1 cup water

2 tablespoons butter

2 tablespoons diced onion

COOK first 5 ingredients in a saucepan over medium heat 8 to 10 minutes or until vegetables are crisp-tender. Drain. Remove from pan; keep warm.

MELT butter in saucepan over medium heat; add onion, and saute until tender. Add vegetables; toss gently to coat.

Yield: 4 to 6 servings. Prep: 15 min., Cook 15 min.

Kathy Hunt

Dallas, Texas

Copyright Southern Progress Corporation Sep 1999
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