Pork Can Help Spice Up Your Dinner Menu From New Delhi to Waikiki : Try Italian Sausage and Sweet Potatoes or a Meaty Chop, Apples

Pork has long been a popular menu item around the dinner tables of many American families. Here, in Sausage and Yam Saute, spicy Italian sausage teams with sweet potatoes and other crisp vegetables and is kissed with garlic and herbs for an easy and economical one-dish pork meal. The dish has the added advantage of being quick to prepare and nutritious as well.

Or, when it’s sandwich time, layer leftover pork, lettuce and toasted whole wheat bread, then top with a capered pimiento beef gravy. This double-decker treat will turn leftovers into something special.

In Curried Pork Chops and Apples, meaty chops are slowly braised to tenderness in apple juice that’s flavored with catsup and spiced with curry powder. Quartered apples and raisins then are added to complete the medley of flavors.

Spaghetti dishes are not new, but the addition of ground pork and pork sausage makes Hearty Spaghetti With Pork a hearty change-of-pace entree. Stir in bacon and Italian-style tomatoes for an additional flavor boost.


Another delicious recipe with chops unites the succulent meat with apple, sauerkraut, brown sugar and caraway seeds. Add water to this dish as needed to keep the sauerkraut moist and the chops tender.

Pork blade steaks go Swiss in a recipe for Swiss-Style Pork Steaks. Brown steaks in shortening and simmer with undrained tomatoes, onion, celery, Worcestershire sauce, basil and garlic.

Take pork chops on a flavor trip to the tropics in an easy recipe for Pork Chops Polynesian. The chops are first browned, then slowly braised in a pineapple syrup that’s seasoned with dry mustard and crushed red pepper. The addition of pineapple chunks and green pepper strips makes this a colorful entree while the peanuts give it a surprising crunch.

Another pork entree that’s reminiscent of Polynesian fare is Waikiki Meatballs. Ground ham with pork adds a new flavor dimension to meatballs, and pineapple and cling peach slices add color and flavor. The meatballs and fruit are cooked briefly in a tangy sweet and sour sauce. Serve them over hot cooked rice.


Savory Pork and Potatoes makes superb use of pork chops. They are broiled with a seasoning blend of thyme, sage and allspice, combined with sliced sweet potatoes and apples and glazed in a light, honey-flavored ginger syrup.


1/2 pound mild Italian sausage, sliced 1/2-inch thick

2 tablespoons olive oil


1 pound yams, peeled and diced 1/2-inch thick

1 green or red pepper, sliced into 1/4-inch thick strips

1 medium red onion, sliced

2 stalks celery, thinly sliced, about 1 cup


2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon sage leaves


1/4 teaspoon thyme leaves

In skillet saute sausage in oil until browned. Drain on paper towels and set aside. Add yams to oil remaining in skillet and cook over high heat, shaking pan frequently, until tender-crisp. Return sausage to skillet. Stir in pepper, onion, celery and garlic. Cook until vegetables are tender-crisp. Sprinkle with salt, pepper, sage and thyme. Stir gently until heated through. Makes 4 servings.




1 tablespoon butter or margarine

2 tablespoons sliced green onion

Generous dash black pepper

1 (10 1/4-ounce) can beef gravy


2 tablespoons diced pimiento

1 tablespoon capers


8 slices whole wheat bread, toasted


16 slices, about 1 pound, leftover roast pork

In 1-quart saucepan over medium heat melt butter. Add onion and pepper and cook, stirring frequently, until onion is tender-crisp. Add gravy, pimento and capers. Reduce heat to low and simmer until heated through. Arrange lettuce leaves on 4 slices toast. Top each sandwich with 2 slices pork. Spoon about 1 tablespoon gravy over each. Top each with 1 additional slice toast, more lettuce and 2 additional slices pork. Serve with remaining gravy. Makes 4 servings.


1/4 cup flour


2 teaspoons salt

6 pork chops, cut 3/4-inch thick

2 tablespoons lard or drippings

1 teaspoon curry powder


1/4 cup catsup

1 1/2 cups apple juice

4 apples, quartered and cored

1/3 cup raisins


Combine flour and salt and dredge chops, reserving excess flour. Heat lard in skillet. Add chops and cook until browned. Pour off drippings. Combine reserved flour with curry powder. Blend in catsup. Stir in apple juice and pour over chops. Cover tightly and cook slowly 40 minutes. Add apples and raisins and continue to cook slowly, covered, 15 minutes or until chops are tender. Makes 6 servings.


3 slices bacon

3/4 pound ground pork


3/4 pound bulk pork sausage

1 large onion, finely chopped

1 large green pepper, finely chopped

2 cloves garlic, minced


1 cup dry red wine

3 (14 1/2-ounce) cans Italian-style tomatoes, cut up

1 (6-ounce) can tomato paste

2 teaspoons oregano, crushed


1 teaspoon brown sugar

1/2 teaspoon basil, crushed

1/2 teaspoon thyme, crushed

2 bay leaves


12 ounces spaghetti, cooked and drained

In large skillet cook bacon until crisp. Remove bacon with slotted spoon, reserving drippings in skillet. Crumble bacon and set aside. In reserved drippings cook ground pork, sausage, onion, green pepper and garlic over medium-high heat until meat is browned and vegetables are tender. Stir occasionally.

Drain well, then add wine and bring to boil. Cook, stirring occasionally, 10 minutes or until liquid is evaporated. Stir in bacon, undrained tomatoes, tomato paste, oregano, brown sugar, basil, thyme and bay leaves. Bring to boil. Reduce heat and simmer, uncovered, about 1 hour. Remove bay leaves and serve with hot cooked spaghetti. Makes 6 servings.



6 pork rib or loin chops, cut 3/4-inch thick

1 tablespoon oil

1/2 teaspoon salt

Dash black pepper


1 (8-ounce) can pineapple chunks

1/4 teaspoon dry mustard

1/4 teaspoon crushed red pepper

1 small green pepper, cut into 1/4-inch strips


1 tablespoon water

2 teaspoons cornstarch

1/4 cup dry roasted peanuts

In large skillet brown pork chops in oil. Pour off drippings and season chops with salt and pepper. Drain pineapple, reserving syrup. Combine syrup with dry mustard and red pepper. Pour over chops. Cover with tight-fitting lid and cook over low heat 45 minutes. Add green pepper and continue to cook, covered, 10 minutes or until chops are tender. Remove chops and green pepper to warm platter and keep warm. Combine water and cornstarch, then add to cooking liquid and bring to boil. Boil 1 minute, stirring constantly. Add pineapple chunks and peanuts and heat through. Serve with chops. Makes 6 servings.



1 1/2 pounds ground cooked ham

1/2 pound ground pork

2 cups bread crumbs


1/4 cup finely chopped onion

2 eggs, beaten

1/3 cup milk

2 tablespoons shortening


1 (20-ounce) can sliced pineapple

1 (8 3/4-ounce) can peach slices

1/3 cup brown sugar, packed

1 tablespoon cornstarch


1 teaspoon dry mustard

1/4 cup cider vinegar

Combine ground ham, pork, bread crumbs, onion, eggs and milk. Mix thoroughly. Form into balls, using one rounded teaspoon per ball. Heat shortening in skillet and brown meatballs on all sides, turning carefully. Drain. Drain pineapple and peaches, reserving syrup. Dissolve sugar, cornstarch and dry mustard in reserved syrup. Stir in vinegar. Return meatballs to skillet, add syrup and cover. Simmer slowly, turning occasionally, 45 minutes or until meat is done. Cut pineapple slices in halves. Add with peaches to skillet. Heat thoroughly. Makes 8 servings.



4 pork loin rib chops, cut 1 1/4-inches thick

1 teaspoon thyme leaves

1/2 teaspoon ground sage

1/4 teaspoon ground allspice


1 teaspoon oil

Salt, pepper

2 cups water

2 tablespoons honey


1 teaspoon minced ginger

3/4 pound sweet potatoes, peeled, cut into 1/4-inch slices

2 small apples, cut into wedges

Trim excess fat from pork chops and discard fat. Combine thyme, sage and allspice and rub mixture evenly on both sides of chops. Place chops on rack in broiler pan. Brush with 1/2 teaspoon oil. Broil, about 6 inches from heat, 10 minutes. Turn and brush other side with remaining oil. Broil 10 minutes longer. Season to taste with salt and pepper and set aside. Keep warm.


In large saucepan combine water, honey, ginger and 1/4 teaspoon salt. Bring to boil. Add sweet potatoes and boil, uncovered, 5 minutes or until tender. Remove potatoes from liquid and keep warm. Cook liquid over high heat until reduced to 1/4 cup. Add apples and simmer 2 to 3 minutes. Return potatoes to pan and heat through. Serve glazed sweet potatoes and apples with pork chops. Makes 4 servings.


6 pork rib chops, cut 1/2-inch thick

1 tablespoon shortening


1 cup chopped onion

1 cup finely chopped unpeeled apple

1 (1-pound 11-ounce) can sauerkraut



2 tablespoons light brown sugar, packed

1/2 teaspoon caraway seeds

1 teaspoon salt

In skillet brown chops in shortening on both sides, then drain on paper towels. Add onion and apples to drippings. Drain sauerkraut, reserving liquid. Add enough water to reserved liquid to measure 1/2 cup. Add sauerkraut, liquid, brown sugar and caraway seeds to skillet. Arrange chops on top. Sprinkle with salt. Cover and cook over low heat 30 minutes or until chops are tender. Add additional water, a small amount at a time, as needed to keep sauerkraut moist. Makes 6 servings.



4 pork blade steaks, cut 1/2- to 3/4-inch thick

1 tablespoon shortening

1 (16-ounce) can tomatoes, cut up


1 cup finely chopped onion

1/2 cup finely chopped celery

1 tablespoon Worcestershire sauce

1 teaspoon salt


1/4 teaspoon black pepper

1 teaspoon basil

1 clove garlic, minced

In skillet brown steaks in shortening, pour off drippings. Stir in undrained tomatoes, onion, celery, Worcestershire, salt, pepper, basil and garlic. Bring to boil. Reduce heat and simmer, covered, until pork is tender, about 45 to 60 minutes. Makes 4 servings.