Joy of Cooking cites an old observation that the pig is like a saint in that both are more honored in death than in life. Some people have an aversion to the pig in either incarnation, and some religious traditions shun pork. Nevertheless, pork ribs, pork tenderloin, and pork chops are enormously popular dishes, because they are tasty and economical. The mild flavor lends itself to multitudes of marinades, seasonings, and sauces. The following is a very simple and plain recipe which brings out the delicate natural pork flavor.
Baked Pork Chops
2 thick pork chops
1 lemon, peeled and sliced
1/2 cup bread crumbs
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
butter
juice of one lemon
Preheat oven to 400.
Place pork chops in greased baking pan. Top each with a slice of lemon. Sprinkle with crumbs, salt, pepper, and nutmeg. Dot with butter, and add a squeeze of lemon juice.
Bake for 25 or 30 minutes per pound, or until it reaches an internal temperature of 165. Let the meat rest for about 10 minutes before serving.
Sweet Potato and Apple Bake
2 medium sweet potatoes
1 cup thinly sliced apples
1/4 cup brown sugar
dash cinnamon
grated lemon rind
1/4 cup butter
1/2 cup water
Bring oven to 350.
Cook sweet potatoes covered in boiling water until nearly done. Peel and cut into 1/2 inch slices.
Cook sliced apple covered in boiling water until nearly done. Sprinkle with lemon juice.
Layer the potatoes and apples in a greased baking dish. Sprinkle each layer with brown sugar, cinnamon, and lemon rind. Dot top layer with butter.
Pour water over casserole. Bake for one hour.
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