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Meanwhile, toss the pork chops with the remaining 1 tablespoon olive oil in a bowl, then sprinkle with the smoked paprika and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Set a rack on a ...
Brush the pork again with the remaining glaze and roast for about 10 minutes longer, until the pork is nicely lacquered and an instant-read thermometer inserted into the thickest part of the roast registers 165° to 170°. 5. Transfer the pork to a carving board and let rest for 15 minutes. Stir 1/4 cup of water into the pan juices.
Preheat the oven to 275°. In a small saucepan, cover the garlic cloves with water and bring to a boil. Cover and simmer over moderately low heat until the garlic is barely tender, about 10 minutes.
6 pork chop, 3/4-inch thick (about 2 pounds); 1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce; 6 cup medium tube-shaped pasta (ziti) or spaghetti, cooked and drained
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Add the pork chops and cook over high heat until browned on the bottom, about 4 minutes. Turn the chops, transfer the skillet to the oven and roast for 10 minutes, until an instant-read thermometer inserted in the center of the chops registers 135°. Let the chops rest for 5 minutes, then serve.
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
Mix 1/3 cup soup and 1/2 cup water in saucepan. Add vegetables and butter. Heat to a boil, stirring occasionally. Remove from heat. Add stuffing.