Thread: Two more recipes from me while I recover.

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Been sick for the past week. I blame humanity and the neighbor's kids... Well, here they are. I'm going to go lie down again.

Pork Loin Center Roast

Choose a 4 to 5 pound pork loin roast. Have the butcher cut 2 inches between each serving to make pockets for the spices. Preheat the oven to 325 degrees F.

Season the roast with ginger, pepper, and garlic powder. Rub in the pockets and inside. Place a whole garlic clove inside each pocket firmly. Make several small cuts in top of roast and add more cloves.

Slice 2 large onions and place the rings under and over the roast. Put 2 or 3 bay leaves on bottom of the pan. Add NO LIQUID!! Bake uncovered about 1 hour per pound. If over-brown, cover with foil and reduce heat a bit. Cook fat side up.

When done, let it sit 15 minutes to make cutting easier. Add water and cornstarch to the juices to make gravy. Season to taste.


Pecan Stuffed Pork Chops

4 pork chops, about 1" thick
1/2 cup bread crumbs
1/2 cup green onions, chopped
1/2 cup apple, minced
1/2 cup pecans, chopped
1 garlic clove, minced
1/4 tsp. black pepper
1/2 tsp. dry mustard
2 Tbsp. olive oil
1/2 cup chicken stock
1/2 cup dry white wine

Preheat the oven to 375 degrees F. Make a pocket in each chop by cutting horizontally from the fatty side to the bone.

Combine the ingredients, except the chicken stock and wine. Mix well. Fill each pocket with as much stuffing as possible. Place chops in greased baking dish in one layer. Pour stock and wine over them and add any leftover stuffing. Cover and bake approximately 1 hour or until tender. Baste occasionally with pan juices. Serve with pan juices spooned over.

Those recipes sound delicious! Get some rest and take care of yourself, the forum will still be here when you are better!

Hope you're feeling better soon Chef.