Ingredients

• 4 pork chops, trimmed
• 2 tablespoons butter, melted
• 1 egg, beaten
• 2 tablespoons milk
• 1/4 teaspoon black pepper
• 1 cup herb-seasoned dry bread stuffing mix

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9×13 inch baking pan.
2. Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.
3. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

Ingredients

• 4 pork chops, trimmed
• 2 tablespoons butter, melted
• 1 egg, beaten
• 2 tablespoons milk
• 1/4 teaspoon black pepper
• 1 cup herb-seasoned dry bread stuffing mix

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9×13 inch baking pan.
2. Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.
3. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

The Douro region is famous for its tasty veal and black pork raised on its dry, hilly terrain. Wherever I travelled down the valley, I was served a roast veal or pork loin with roasted potatoes, sliced potatoes with onions baked in a generous amount of olive oil, or thinly sliced fried potatoes. The roast I was served on the stunning terraced garden of the Quinta das Carvalhas was studded with prunes.

This recipe makes 8 serving(s)

Ingredients

• 8 pitted prunes, halved
• 1/4 cup (60 mL) ruby port or tawny port
• 2 cloves garlic, minced
• 1-1/4 tsp (6 mL) salt
• 3 lb (1.4 kg) boneless pork loin centre roast
• 3/4 tsp (4 mL) paprika
• 1/4 cup (60 mL) extra-virgin olive oil

Preparation:

In bowl, mix together prunes, Port, garlic and 1/2 tsp (2 mL) of the sa< let stand for 1 hour.

Cut slits in pork evenly all over; insert prune half with clinging garlic in each slit. Place in roasting pan. Sprinkle with paprika and remaining salt. Mix prune juices with oil; spoon 3 tbsp (45 mL) over pork.

Roast in 325°F (160°C) oven, basting often with oil mixture and later with pan juices, until juices run clear when pork is pierced and just a hint of pink remains inside, or thermometer reads 160°F (71°C), 1 to 1-1/2 hours.

Reserving pan juices, transfer to serving platter; tent with foil and let stand for 10 minutes before thinly slicing. Mix carving juices with pan juices; spoon some over slices, serving remainder on the side.

Source: Canadian Living Magazine: March 2010

This recipe makes 8 serving(s)

.Ingredients

• 1 tsp (5 mL) fennel seeds
• 6 cloves garlic, minced
• 4 tsp (18 mL) chopped fresh thyme, (or 1 tsp/5 mL dried)
• 1 tbsp (15 mL) vegetable oil
• 1 tsp (5 mL) dry mustard
• 1/2 tsp (2 mL) each salt and pepper
• 1 boneless centre-cut double-loin pork roast, (about 2-1/4 lb/1.125 kg)

Preparation:

Using mortar and pestle or with bottom of heavy skillet, crush fennel seeds; place in small bowl. Mix in garlic, thyme, oil, dry mustard, salt and pepper to form paste; rub all over roast.

Place roast on rack in roasting pan. Roast in centre of 325°F (160°C) convection oven until meat thermometer inserted in centre registers 160°F (70°C), about 80 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing.

Conventional oven: Centre rack at 325°F (160°C) for 2 hours. To ensure that this pork roast recipe is perfectly roasted, keep in mind that a convection oven reduces roasting time by about one-quarter. For a 4 lb (2 kg) roast, add 10 minutes to convection and 1 hour to conventional times.

Garlic Pork Roast (Source: Canadian Living Magazine: March 2004)

This recipe makes 8 serving(s)

.Ingredients

• 1 tsp (5 mL) fennel seeds
• 6 cloves garlic, minced
• 4 tsp (18 mL) chopped fresh thyme, (or 1 tsp/5 mL dried)
• 1 tbsp (15 mL) vegetable oil
• 1 tsp (5 mL) dry mustard
• 1/2 tsp (2 mL) each salt and pepper
• 1 boneless centre-cut double-loin pork roast, (about 2-1/4 lb/1.125 kg)

Preparation:

Using mortar and pestle or with bottom of heavy skillet, crush fennel seeds; place in small bowl. Mix in garlic, thyme, oil, dry mustard, salt and pepper to form paste; rub all over roast.

Place roast on rack in roasting pan. Roast in centre of 325°F (160°C) convection oven until meat thermometer inserted in centre registers 160°F (70°C), about 80 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing.

Conventional oven: Centre rack at 325°F (160°C) for 2 hours. To ensure that this pork roast recipe is perfectly roasted, keep in mind that a convection oven reduces roasting time by about one-quarter. For a 4 lb (2 kg) roast, add 10 minutes to convection and 1 hour to conventional times.

This is a quick, easy and delicious recipe that works well for pork, mutton or lamb sausages.

Ingredients:
1 ¼ C. sifted all-purpose flour.
1 tsp. salt.
1 ½ C. milk.
2 eggs.
1 ½ lb. sausage links.

Method:
Into bowl sift flour and salt; gradually beat in milk, then add eggs, while beating until smooth.  Start heating oven to 425 degrees.
In hot skillet fry sausages until brown on all sides, then remove from drippings and cut in half crosswise.
Into 12”x8”x2” baking dish pour 2 tbsp. sizzling-hot sausage drippings.  Arrange sausage pieces over bottom of dish, then, over them, pour batter.  Bake 25 minutes or until puffy and golden.  Serve at once.  Makes about 6 servings.

(From “The Good Housekeeping International Cookbook”.)