From the ArcaMax Publishing, ArcaMax Chef Newsletter:
http://www.arcamax.com/news/arcamaxchef/s-232392-661409
2 pounds pork loin chops
One half cup flour
Salt and
pepper
One quarter cup vegetable oil
1 small onion,
chopped
2 cups wild rice, cooked
One half cup orange
juice
One quarter cup chopped pecans
1 Tbsp. lemon
juice
1 Tbsp. grated orange rind
Place flour and salt and pepper in a bag and coat each pork chop. Heat
oil in a skillet and brown pork chops and onion. Meanwhile cook rice
according to manufacturer's instructions except replace one half cup
of the required water with orange juice. When rice has finished
cooking, place in a 13 x 9 inch baking dish and stir in onion, pecans,
lemon juice and grated orange rind. Place pork chops over mixture and
bake covered for 35 minutes at 350 degrees.
The Skinny: Use olive oil instead of vegetable oil if you prefer.
Use reduced sugar orange juice. You can also skip the flour coating
on the chops to cut down on some calories. Just brown the chops in
the oil along with the onion.
Stuffed Baked Tomatoes
4 - 6 large tomatoes
One third cup olive oil
1 small
onion, chopped
1 and one half cups bread crumbs
1 tsp.
marjoram
2 Tbsp. minced fresh parsley
Salt and pepper to
taste
One third cup Parmesan cheese, grated
Cut the tops off of each tomato and hollow out the pulp and discard.
Saute onion in olive oil and add remaining ingredients except cheese.
Heat for a couple of minutes and mix well. Remove from heat and stuff
each tomato with mixture. Top with Parmesan cheese and bake for 35 -
40 minutes at 350 degrees.
The Skinny: You would think someone who suffered through 13 years of
not being able to grow tomatoes would shy away from fresh tomato
recipes. Perhaps my luck changed? All I can say is stay tuned.