Recipe(tried): Chicken & Pork Recipes

Hi Mark,

These are two of our favorite recipes for pork chops and chicken. The pork chop
recipe is from the Machine Shed and the chicken recipe is from the Cooking Live
Show.

OVEN FRIED CHICKEN PARMESAN

Recipe courtesy of Jean Anderson, "The New Doubleday Cook Book"

1 garlic clove
1/4 pound butter, melted
1 cup soft white bread crumbs
1/3 cup finely grated Parmesan cheese
2 tablespoons minced parsley
1 teaspoon salt
1/8 teaspoon pepper
2 1/2 pounds chicken, cut up into pieces

Preheat oven to 350 degrees.

Crush the garlic clove and combine with 2/3 cup melted butter in a shallow
baking dish. In another dish
combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. First dip
the chicken into the butter
and then coat it in the bread crumb mixture.

Arrange the chicken 1 layer deep in a greased large, shallow baking pan and
drizzle evenly with remaining
melted butter. Bake uncovered, 1 to 1 1/4 hours until fork tender and browned.

STUFFED GLAZED CHOPSApple Stuffing:

1/2 cup celery, diced
1/4 cup (2 oz.) melted margarine
3 cups herb seasoned Pepperidge Farm Stuffing
1/2 cup apple juice
1/3 cup raisins
1/3 lb. apples, peeled, cored & diced (I use 1 large Granny Smith apple)

Apple Glaze:

1/3 cup brown sugar
1/4 cup apple juice

Stuffed Chops:

4 (13 oz.) center-cut rib chops ( 1 1/2 to 2-in. thick) We sometimes use the
boneless loin chop as we did when you were here.

Combine all stuffing ingredients together and toss. (Can be made a day ahead).

In saucepan, combine glaze ingredients. Bring to a boil, reduce heat, and
simmer 1/2 hour until reduced and thick.

Preheat oven to 350 . Split chops in half by making one cut from meat-side to
bone. Leave connected at bone. (Or have butcher make a cut in the middle of
the chop for stuffed chops). Stuff each chop with approximately 3/4 cup apple
stuffing. Place in baking pan and pour some apple juice in bottom of pan,
about 1/4 inch up the side of pan. Cover tightly with foil. Bake
approximately 45 minutes. Uncover and brush with glaze every 5 minutes for
about 15 minutes. Brush with glaze again just before serving.