Recipe: Orange Mustrad Glazed Stuffed Pork Chops, Candied Sweet Potatoes, Greens, Garlic Mashed Potatoes and Cornbread

Hi Everyone,

Today Mom and I went to the Farmer's Market and saw beautiful collards and sweet potatoes, we decided right there and then, we had to have a southern meal! We went to the butcher and asked him for fat pork chops for stuffing and he slit deep pockets in them for us. This our wonderful meal tonight....

Orange Mustard Glazed Stuffed Pork Chops
Candied Sweet Potatoes
Collard Greens
Garlic Smashed Potatoes (for DH)
Cornbread

and Strawberry Bread for dessert with coffee.

Enjoy!!Orange Mustard Glazed Stuffed Pork Chops

4 pork chops, thick enough for stuffing
(Marinate in juice of 2 sour oranges, 2 minced garlic, couple of fresh rosemary leaves, salt and pepper in fridge for at least 2 hours)

Stuffing:
2 T. butter
1/2 c. chopped onion
1/2 c. chopped celery
1 garlic clove, minced
1 1/2 c. bread cubes
2 T. chopped parsley
1 t. salt
1/2 t. grated orange peel
3 T. orange juice
1/2 c. golden raisins

Preheat oven to 375. Saute onion, celery and garlic in butter til tender. Add bread cubes and brown slightly. Remove from heat and add parsley, salt, orange peel, orange juice and raisins. Stir to blend well. Take pork chops out of marinade and brown in a skillet with a little olive oil. Stuff pockets in pork chops. Put chops on a rack over a pan filled with 1/2 inch water. Cover pan and chops with foil and bake 375 for 1 hour and 30 mts.

Orange Mustard Glaze:

1/2 c. orange juice
1/4 c. lite brown sugar
2 T. dijon mustard
1/4 c. orange marmalade
2 T. vinegar

Combine all ingred. in a small saucepan and simmer 15 mts.

Remove foil from chops. Por off water. Brush chops with glaze and bake 30 mts. more basting every 5-10 mts.

Candied Sweet Potatoes

3 large sweet potatoes
1/2 stick (1/4 cup) butter
1/3 cup water
1/3 cup pineapple juice
1/3 cup sugar
1 Tbsp ground cinnamon
1/4 tsp. ground nutmeg
1/3 cup dried cranberries

Peel sweet potatoes and slice, put into a casserole dish.

In a small saucepan, melt butter with 1/3 cup water, juice, sugar and spices. When hot, pour over sweet potatoes and sprinkle with the dried cranberries.

Bake in 350 degree F oven for 1 hour.

Supreme Garlic Mashed Potatoes

6-8 potatoes, washed, peeled and cubed
1 stick butter
1/2 c. sour cream
salt and pepper
3 garlic cloves
1/4 c. milk or more if needed

Boil potatoes and the garlic cloves together. When tender, mash with potato masher, add butter and mash some more, add sour cream and enough of milk to your liking for consistency. Season with salt and pepper.

Mess O'Greens
Servings: 4-6

1 smoked ham hocks (about 9 ounces each) or 1 teaspoon of Better Than Bouillion Ham Base
2 garlic cloves, minced
2 tablespoons cider vinegar
2 teaspoon sugar
1/2 teaspoon crushed red pepper
3 pounds collard greens, well rinsed, thick stems trimmed of and discarded, cut crosswise into 1/2-inch-thick strips
Salt and pepper to taste
1 med. onion
bacon drippings

In a large pot, combine the bacon drippings with the chopped onion and saute. When limp, add the garlic and saute til aroma released. Add the sugar and the seasonings and 1/2 c. water. Add the collards and stir well, simmer on low. Cook the ham hock in a pressure cooker with 2 cups of water for 45 mts. When done, add 2 cups of the liquid to the greens and when ham hock is cool enough to handle, cut the meaty parts off and add to the pot of greens.

Georgia Style Corn Bread

3/4 c. flour
1 T. baking powder
1 T. sugar
1 t. finely ground black pepper
1/2 t. salt
a sprinkle of cayennne red pepper
3/4 c. yellow cornmeal
1 cup corn kernals, drained well
3 eggs beaten til frothy
2/3 c. half and half

Preheat oven to 400. Thoroughly grease a 13x 9 baking pan and set aside. Sift the flour, baking powder, sugar, peppers, and salt into a med. bowl. Add the cornmeal and toss with a fork to blend. Add the corn, eggs and half and half, stir just to blend. Pour into prepared pan and bake til golden brown, 15 mts. Cut inot squares and serve hot and buttered.

Strawberry Bread
Yields 2 loaves

2 10 oz. packages frozen strawberries, thawed
3 c. flour
1 t. baking powder
1/2 t. salt
1 t. cinnamon
2 c. sugar
3 eggs, beaten
1 c. veg. oil
1 c. chopped pecans

Preheat oven to 350. Drain strawberries, reserving 1/2 cup juice. Mix together the flour, baking soda, salt, cinnamon and sugar. Make a hole in the center of mixture and pour in strawberries, oil, eggs, and pecans. Mix by hand until thoroughly combined. Pour into 2 greased and floured loaf pans. Bake 40-60 mts.

Spread:
1/2 c. strawberry juice
1 8 oz. package cream cheese

Blend together the strawberry juice and cream cheese til spreading consistency. Serve as a spread for the cooled and sliced bread.