I sent this to my brother.
----- Original Message -----
From: Steve Boodram
To: Undisclosed-Recipient:;
Sent: Friday, October 10, 2008 7:38 PM
Subject: {dbilg} RECIPE: BAKED PORK CHOPS WITH APPLE & SHERRY
Looking for something a little more elegant yet simple to
prepare? This BAKED PORK CHOPS WITH APPLE & SHERRY recipe
is great for impressing guests. Baked with apples, sugar,
cinnamon and sherry you'll also go crazy for the aroma.
Remember that old Brady Bunch episode where Peter says
"Pork Chops and Apple-chauce"? Well this is a more modern
version than ol' Alice used to make.
INGREDIENTS:
6 boneless pork chops
3 large apples - peeled, cored and sliced
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter
1 pinch each of salt and pepper
1/2 cup dry sherry
DIRECTIONS:
In a large skillet, brown chops, about 2 minutes each side;
reserve. Preheat oven to 350 degrees. Arrange apple slices
in the bottom of a 9x13 inch baking dish. Sprinkle with brown
sugar and cinnamon. Dot with butter or margarine. Top with
browned pork chops and season with salt and pepper to taste.
Pour sherry over all, cover and bake in the preheated oven
for 1 hour or until tender and internal temperature of pork
has reached 160 degrees.
TAKING THE GUESSWORK OF OUT OF YOUR BASIC CUTS OF PORK:
So you can have your pork and eat it too!
Blade Shoulder
Also known as the Shoulder Butt. This is a one of the
fattier cuts of pork. Cuts from this area include: blade
roasts, blade steaks, Boston butt and ground pork.
Arm Shoulder
Also known as the picnic shoulder. This is the leg part
of the shoulder and it is a fairly fatty area. Cuts from
this area include: pork shank (or hocks) and picnic roasts.
Both are sometimes sold smoked.
Loin
This is one of the leanest areas of pork it is also where
most pork chops come from. Cuts from this area include:
center-cut pork loin roast, pork tenderloin, boneless loin
roast, loin chop, rib chop, sirloin chop, blade chop, baby
back ribs and country-style ribs. Canadian-style bacon is
made from meat from the loin area.
Side/Belly
Another fairly fatty area. This is where spareribs come from.
The belly is also used to make salt pork and bacon.
Ham/Leg
This area is fairly lean and it's where the famous
country-cured hams come from. Some common cuts are: bone-in
fresh ham, sirloin pork roast, top leg roast, shank, fresh
boneless ham roast, smoked ham, fresh ham steaks and pork
scallops.
Steve Boodram
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