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home : news : news June 24, 2016

5/16/2013 2:06:00 PM
An array of pork chop dishes

Today, it’s pork recipes. Specifically, using pork chops. What can I share with you about pork chops that you don’t already know?  Well, I have some questions and answers about hogs. Where did the saying “living high on the hog” come from? It originated among enlisted men who received pork shoulder and leg cuts while officers received the top loin cuts. What’s the highest known price ever paid for a hog? $56,000 was paid for a crossbreed barrow named “Bud”, owned by a man from Texas and bought by two gentlemen on March 5, 1985.

What’s the origin of the saying “a pig in a poke?” The reference is to a common trick in 17th century England of trying to palm off a cat on an unsuspecting greenhorn for a suckling-pig. When he opened the poke (sack) he “let the cat out of the bag”, and the fraud was disclosed. Class dismissed!


1 c. uncooked long grain rice or brown rice
1 c. skim or 1% milk
1 can cream of mushroom, or chicken soup
1 medium clove garlic, minced
1 small onion, diced
1-4 oz. can mushrooms, drained
1/2 c. water
2 pork loin chops,
3/4-inch thick, fat trimmed off
1 t. seasoned salt

Combine first seven ingredients in a bowl; mix well. Transfer to a 9x9-inch baking dish or 2 qt. casserole dish. Rub chops with seasoned salt on both sides and lay them on top of the rice mixture; sprinkle a little seasoned salt on top of chops. Cover tightly and bake at 350 degrees for one hour. Makes two servings. Note: After 45 minutes, check to see if rice mixture needs a little liquid. If so, drizzle about 1/4 c. water or chicken broth over rice.


1/2 c. ‘real’ maple syrup
1 t. minced garlic (could use 1/4 t. garlic powder)
1/2 t. ginger
1/4 t. each, salt, pepper, and cinnamon
1 c. chicken broth (1 t. chicken bouillon granules/1 c. water)
3 T. olive or canola oil 4 boneless chops, one inch thick
3 medium uncooked sweet potatoes, peeled and cut into 1” cubes
2 Granny Smith apples, peeled and cut into 1” cubes
Parsley for garnish - optional

In a small bowl, combine first seven ingredients, set aside. Line a 9x13-inch baking pan with foil. Heat oil in a large skillet on medium-high heat. Brown chops on both sides. Transfer chops to baking pan. Add sweet potatoes and apples. Pour syrup mixture over all. Bake at 375 degrees for 15 minutes; turn chops and baste with the syrup mixture. Continue to bake for 15 minutes or until apples and potatoes are tender and chops are no longer pink. Makes four servings.


1-16 oz. can peach halves, in juice
1/3 c. Teriyaki baste and glaze sauce
1/4 t. nutmeg
4 rib pork chops, 3/4 inch thick
1 T. canola or olive oil.

Drain peaches, saving 2 T. juice. Discard rest of juice. Combine juice, Teriyaki sauce and nutmeg, set aside. In a large skillet, brown chops on both sides in oil over medium-high heat; drain off excess fat. Pour glaze mixture over chops, turn chops to coat both sides. Bring to a boil; lower heat and simmer, covered, for 45 minutes. Spoon pan juices over chops every 15 minutes, turn chops once. Add peaches and thoroughly coat with pan juices; simmer, covered 15 minutes or until chops are tender. Makes four servings. Serve with hot cooked wild or brown rice, add a veggie, make a waldorf salad (apples, celery, raisins and nuts) and you have a delicious meal.

Thought for the Day: Always put off until tomorrow what you shouldn’t do at all.

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