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Around our house exoerimentation is always yummy. Later this week I will ve trying my hand at stuffing porkchops. Well what goes. Well with a nice thick cut chop (cause lets admit it. Frying porkchops can only be had so msny times).

So tonight recipe is Apple stuffed porkchops.

What you need:
4-6 thick cut porkchops, bone in is ok.
2 red apples
2 green apples
Salt and pepper to taste.
And rice as a sided with broccli

preheat the oven to 425F.

With a small or pairing knife cut pockets in the porkchops

Cut the apples into slivers to pack into the hole. Using toothpicks to close them.

Bake on middle rack for 40minutes or the meet is no longer Pink inside.

You can make a gravy serve with steamed broccli (or your choice of veggie) and for tonight rice instead of potatoes.



I suffer from severe mental illness and sometimes healthy choices are not an option and quick easy meals are the only way. Today just happened to be one of those days and our emergency meal was put into play. Scalloped potatoes and ham.

The ham is precooked and just needs warmed in the oven while the grocery store boxed scalloped potatoes are rehydrated and cooking. I like to cook I love to bake. I don’t look forward to non healthy.

I’ve lived to many years on extra non-healthy. My life is changing. My health is improving the health of the people in my household is improving. Just need more protien.



Scrummy pork pie by Gordon!


6 eggs
400g minced pork
200g good-quality pork sausagemeat
140g cooked ham meat (see know-how), chopped into small chunks
small handful sage leaves
1 small onion, finely chopped
few shakes Tabasco sauce
2 leaves gelatine (optional, see Know-how)

For the pastry

100g lard, plus extra for greasing
450g plain flour, plus extra for dusting
4 tbsp milk
1 egg, beaten


Bring a large pan of salted water to the boil, then boil the eggs for exactly 7½ mins. Cool in cold water, peel and set aside. Tip the pork, sausagemeat, ham, sage and onion into a large bowl. Season generously and add a few shakes of Tabasco. Mix well with your hands until completely combined. Take about 1 tbsp of the mix, shape into a small burger and fry in a pan. Taste for seasoning. Slightly over-seasoned is perfect.

Melt a few tbsps lard, brush a 1-litre terrine dish with an even layer of the melted fat, then dust with flour. To make the pastry, tip the flour into a bowl with 2 tsp salt. Put the lard and milk into a pan with 150ml water, then heat until the lard has completely melted. Pour into the flour and beat with a wooden spoon until combined. Tip onto the surface and knead until it all comes together.

Cut a piece of baking parchment to fit the bottom and long sides of the terrine dish with some hanging over the edge. Take about two-thirds of the pastry dough and shape it into a rectangle roughly the width and length of the dish. Lay the dough into the terrine and, using your fingers, press it into the bottom, the corners and up the sides of the dish until it comes to the top and hangs over the rim a little.

Take half the meat mixture and pat it into a shape that will fit the terrine dish, then lay it in. Use your fingers to make a trench down the middle of the meat. Trim the tops and bottoms off the eggs, lay them, in a row, along the trench, then season. Trimming the eggs like this ensures that each slice of pie will contain both egg white and yolk.

Take the rest of the meat mixture, pat it out to a rectangle that will fit over the eggs, and press it over the top. Brush the overhang of the pastry with the beaten egg, then roll out the rest of the pastry to fit over the pie.

Pinch edges together to fix the top. Brush top generously with egg and pierce three holes along the top. Heat oven to 200C/fan 180C/gas 6. Place pie on a baking sheet and bake for 30 mins. Lower the heat to 180C/fan 160C/gas 4, then continue to cook for another hour. Leave to cool. Carefully turn dish upside-down onto a board and use the sides of the paper to pull the pie out of the dish. If sides aren’t brown enough, return it to the oven on a baking tray at 200C/fan 180C/gas 6 until coloured. Cool, then chill in the fridge.

If you want to fill the pie with jelly, soak the gelatine in cold water and warm the stock until hot, but not simmering. Remove the gelatine from the water and squeeze to remove excess liquid, then stir into the stock to dissolve. Leave to cool to room temperature, then transfer to a squeezy bottle. Pour the jelly into one of the holes until it comes to the top. Place the pie on a dish in the fridge until the jelly has set, then repeat twice more, so the jelly has filled each hole. Leave to set in the fridge overnight.



Made this one last week and it was a big hit.


1/4 cup olive oil

1/4 cup soy sauce

1 clove garlic, minced

3 tablespoons dijon honey mustard

salt and pepper to taste

1 (2 pound) boneless pork temderloin


Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork tenderloin in a large sealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.

Preheat an oven to 350 degrees F (175 degrees C).

Transfer the pork tenderloin to a baking dish; pour marinade over the pork.

Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).




Original recipe makes 6 servings

2 kiwis, peeled and sliced

1/2 cup white sugar

2 tablespoons cider vinegar

2 tablespoons lime juice

2 tablespoons salt

2 tablespoons chili powder

2 tablespoons cornstarch

1 clove garlic, minced

1 (3 pound) package country-style pork ribs


Preheat oven to 400 degrees F (200 degrees C).

Blend kiwis, sugar, vinegar, lime juice, salt, chili powder, cornstarch, and garlic in a blender until thickened into a sauce.

Place pork ribs on a baking sheet.

Drizzle blended kiwi sauce over ribs.

Loosely cover ribs with a sheet of aluminum foil.

Cook in preheated oven until tender, about 1 hour.



Depending on the price of your roast this one is $5 or so a serving.

Original recipe makes 4 servings

1.68 lb. pork shoulder roast
About 1/2 tsp minced onion
Salt and pepper
1/2 cup peach preserves
1 tsp ground ginger
1 1/2 cups brown rice, cooked
16 oz. frozen green beans, or other veggie


Place the roast in the base of the slow cooker, season with minced onion, salt and pepper. Add about 1/2 cup of water around the roast.

In a small bowl, whisk together the peach preserves and ginger. Spread over top of the pork roast.
Set the slow cooker on low and cook for 8 hours.

Prepare the brown rice and green beans as directed.

Serve Slow Cooker Peach Glazed Pork Roast with brown rice and green beans, or other favorite sides.




Original recipe makes 6 servings

6 thick cut pork chops (1 inch)

1/4 cup brown sugar

1 teaspoon ground ginger

1/2 cup soy sauce

1/4 cup ketchup

1 clove garlic, crushed

salt and pepper to taste


Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed.



Original recipe makes 4 servings C

4 links pork sausage

2 pounds potatoes, peeled and cubed

1/4 cup butter

2 tablespoons milk (optional)

1 teaspoon dry mustard powder

salt and ground black pepper to taste

Onion Gravy:

1 tablespoon butter

2 large onions, chopped

6 cups beef broth

2 cups red wine


Preheat oven to 200 degrees F (95 degrees C).

Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.

Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.

Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.


This is a family favorite and pretty healthy.


4 pork chops you need. I use Boneless, but bone in is fine.
1 can creme of mushroom soup reconstituted
6 potatoes, peeled, cubed and boiling
2 tablespoons olive oil

1. Add oil to your pan and get hot,
2. Add pork chops (seasoned to taste with pepper the gravy has plenty of salt)
3. Brown both sides of chops, take chops out and add creme of mushroom soup stirring well and picking up the brown bits left by the chops, add chops back.
4. Drain potatoes and mash to your thinckness, we like ours sticky and lumpy so small amount of milk and butter added to them.
5. Serve on plates with mushroom gravy added to meat and potatoes.
6. A saucepan of peas heated well makes a good Veg to go with this and is recommended for a well rounded meal!





Original recipe makes 6 servings

1/4 cup butter

1/4 cup soy sauce

1 bunch green onions

2 cloves garlic, minced

6 pork butt steaks


Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.

Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

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