pork "things"

[Mama Mangia]

PORK CHOPS WITH PEAR-MAPLE SAUCE
SERVES 4

4 chops, ¾-inch thick
½ t. salt
½ t. pepper
1 T. olive oil
¼ c. butter or margarine
3 T. maple syrup
3 T. peach, apricot or plum preserves or jam
½ t. basil
3 med. Pears, cored and thinly sliced

Season and fry chops; remove from skillet; keep warm. Using same skillet, melt butter. Stir in maple syrup, preserves and basil. Add pears. Cook, covered for 3 minutes or just till pears are tender and heated through. Serve with chops.

[Mama Mangia]

HERB AND GARLIC PORK

1/4 c. olive oil
6 cloves garlic, minced
2 T. snipped fresh basil
2 T. snipped chives or chopped green onion
2 t. chili powder or 1/4 t. ground red pepper
1 t. snipped fresh sage or oregano
1 t. salt
1/2 t. pepper
1 3 to 4 pound boneless pork top loin roast (double loin, tied)

Marinate in refrigerator 2 to 24 hours, turning occasionally. Remove meat from bag and discard marinade. Grill in covered grill until done. Remove roast and cover with foil. Let stand 15 minutes before carving. (The internal temperature of the meat should rise 5 degrees F upon standing, to 160 degree F.)

[Mama Mangia]

CORKSCREW BACON

12 strips bacon
3 T. brown sugar
Freshly ground black pepper

Preheat oven to 350* F. Line up strips of bacon on a sheet of waxed paper or parchment. Sprinkle half the sugar over top of bacon. Dust bacon with pepper to taste. With your fingers, rub in sugar and pepper. Turn bacon strips over and sprinkle the other side with remaining sugar and pepper to taste, rubbing it in. Have a broiler pan with a slotted top or a rack set over a baking pan ready. Transfer bacon strips to it, twisting each piece into a corkscrew as you place it. Place strips close together but do not touch. Bake until bacon is golden brown and crisp, turning with tongs about half way through, about 15 to 20 minutes.

[Mama Mangia]

STUFFED PORK CHOPS

4 (1 1/2 - 2-inch thick) pork chops, bone-in, split to bone
1 lb. bulk sausage, split into 4 equal portions

House Seasoning:
1 c. salt
1/4 c. black pepper
1/4 c. garlic powder

Olive oil, for brushing

Stuff each pork chop with sausage and rub meat liberally with House Seasoning. Secure each pork chop with wooden skewer or toothpicks. Brush oil on grill grate to prevent sticking. Place pork chops on grate and grill until done.

[Mama Mangia]

MUSTARD GLAZED PORK LOIN
SERVES 8 TO 10

1 c. light or dark corn syrup with real brown sugar
1/3 c. brown sugar
1/4 c. mustard
3 to 4 lb. pork loin
Variations: Add 1/2 t. rosemary or sage for added flavor.

In a small bowl combine corn syrup, brown sugar and mustard. Place pork loin in small roasting pan. Bake at 350* F. for 1 1/2 -2 hours (30 minutes per pound), or to desired doneness. Brush with glaze several times during last 30 minutes of cooking.

[Mama Mangia]

CURRANT GLAZED HAM
MAKES 1 ¼ CUPS

1/2 c. dark corn syrup
1 (canned (5 pounds) ready-to-eat ham
3/4 c. red currant jelly
1 t. vinegar
1 t. whole cloves

Trim and heat ham. Combine jelly, corn syrup, vinegar and powdered cloves in sauce pan. Cook over medium-low heat, stirring constantly until jelly is melted and mixture is smooth. Remove ham from oven; score diagonally, making cut about 1 inch deep, about 3/4 inch apart, across fat surface of ham. Stud with whole cloves, placing one in center of each diamond.

[Mama Mangia]

MUSTARD PORK CHOPS
SERVES 4

4 chops - ¾-inch thick
Salt, pepper, thyme
Olive oil for frying

I onion, sliced
Pinch thyme
½ c. broth
1 T. mustard

Heat through; remove from heat and stir in ¼ c. sour cream.

[Mama Mangia]

HAM HOCKS

2-4 ham hocks (allow 1 per person)
Pinch of salt

Put hock in large pot. Add just enough water to cover. Add a pinch of salt. Cover; bring to a boil. Reduce heat and simmer 2-1/2 to 3 hours until hocks are tender. Put hocks in a baking dish. Place in 450* F. oven to brown and dry out excess fat. Serve with greens. (Serves 2-4)

[Mama Mangia]

PIG?S FEET

5 c. water
4 pig's feet - split
1/4 c. vinegar, cider
2 medium onions - chopped
1 garlic clove - split
1 bay leaf
1 t. salt
1/4 t. pepper
2 stalks celery and leaves - chopped

Clean pig's feet thoroughly. Place all ingredients in pot. Cover with water. Bring to a boil. Lower heat. Cover pot. Simmer over low heat for 2 hours, or until meat falls off the bones.

[Mama Mangia]

Pork croquettes

1/2 cup chopped onion
1/4 cup chopped jalapeño pepper
1/4 tsp. crushed red pepper
2 cups shredded cooked pork
1/2 cup Mexican Style Shredded Cheese
2 cups prepared mashed potatoes
1 egg, lightly beaten
25 Ritz Crackers, crushed (about 1/2 cup)
2 cups vegetable oil



SPRAY small skillet with cooking spray. Add onion, jalapeno pepper and crushed red pepper; cook and stir on medium-high heat 10 min. or until onion is tender. Set aside.
MIX pork, cheese and potatoes in large bowl. Add onion mixture; mix well. Cool completely. Divide into 15 equal portions, then shape each portion into 3-inch sausage-shaped croquette. Dip croquettes in egg, then in cracker crumbs, turning to evenly coat both sides.
POUR oil into large saucepan. Heat to 375°F. Add croquettes, in batches; cook 3 min. on each side or until golden brown on both sides. Remove croquettes from pan; drain on paper towels. Serve warm.