Recipes on a Budget

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Mushroom-Topped Pork Chops

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4-6 ea pork chops, boneless, 3/4-inch thick
1 Tbsp butter or margarine
1 cup finely chopped mushrooms
1 Tbsp butter or margarine
1/2 cup finely chopped parsley
1/2 cup finely chopped red onion
1 ea egg
1 tsp salt
    dash black pepper
2-3 Tbsp grated cheddar cheese


Heat the butter in a pan.  Brown pork chops on both sides.  Place in an ovenproof dish.

Prepare Topping:

Sauté the mushrooms in butter in a skillet until they are no longer moist.  Cool.

Mix together mushrooms, parsley, red onion, egg, and salt and pepper.  Place filling on top of pork chops.

Bake at 350° F for about 40 minutes.  Sprinkle with cheese after 30 minutes of cooking time.  Check for doneness at the side of a pork chop,  The juices should run clear when pierced with a fork.

Serve with a salad or sliced herbed tomatoes and rice or boiled new potatoes.

Serves 4


02/19/2017 Posted by | Uncategorized | Leave a comment

Pork Loin Stuffed with Spring Greens and Andouille Sausage

4 Cups Spring Greens, loosely packed (Mustard, collard, turnip and/or argula mixed with spinach and/or chard)
2 Tbsp unsalted butter
1 ea onion, finely chopped
2 ea cloves garlic
4-5 lbs center-cut pork loin, butterflied
3 ea Aidella Cajun-Style Andouille Sausage links
1/4 tsp coarse-grained mustard
1/2 tsp ground cayenne pepper
1 tsp fresh sage, chopped
1 tsp freshly ground black pepper
3 Tbsp bacon fat or unsalted butter


Preheat oven to 350 degrees.

Carefully wash the greens, remove the stems and coarsely chop the leaves.

In a Dutch Oven over medium heat, melt the butter.  Add the onion and saute until soft, about 5 minutes.  Add the greens, garlic, and a pinch of salt and pepper.  Cook covered until the greens wilted, stirring occasionally, about 10 minutes.

Spread the wilted greens in a layer over the cut surface of the pork.  Lay the sausage lengthwise down the center of the roast and trim to fit.  Re-assemble the roast by rolling the loin around the sausage and greens, tie in several places with kitchen string.

In a small bowl, combine the mustard, cayenne, sage and pepper.  Melt the bacon fat or butter and whisk into the mustard mixture.  Brush the loin generously with the mixture and place it in a roasting pan.  Roast until the interior of the pork loin reads 155-160 degrees on a thermometer, about 1-1/2 hours.  Let rest for 10 minutes before slicing.

Serves 8

04/17/2016 Posted by | Uncategorized | Leave a comment

Almond Butter Spritz Cookies

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1/4 lb almond paste
1-1/4 cups confectioners’ sugar
3 cups sifted cake flour
1/2 cup eggs (2 large eggs and 1 yolk, usually)
1/2 lb (2 sticks) unsalted butter, softened


Set racks on the top and lower thirds of the oven and heat to 325 degrees.

Line cookies sheets or jelly roll pans with parchment paper or foil.

In a bowl, soften the almond paste with confectioners’ sugar and half the eggs.

Beat in butter gradually, then gradually add remaining eggs.  Cream all the ingredients until light, about 2 to 3 minutes.

Add the cake flour all at once and mix until well-blended.  Do not over mix.

Fill pastry bag.  Pipe half-inch shapes onto prepared pans with a half-inch star tube.

Bake for about 15 minutes, until golden and firm.

Cool cookies on the pans.


Yield:  about 72 2-inch cookies


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10/14/2013 Posted by | Cookies | Leave a comment