Tag Archives: thyme

Herbed Pork Roast With Apples

I came across a recipe similar to this the other day and thought it sounded so good. I made just a few minor changes. The original recipe calls for apple cider, but I think apple juice will work well, and I always have that. As it turns out . . . I didn’t have the apple juice, either, so I used my favorite wine, which happens to be apple wine. I think the wine actually made the roast even more tender, and it had a great flavor. For this recipe, though, I’m going to list apple juice. Just know there are alternatives – even water or chicken stock would probably work. Also, you should use your judgment on how much salt and pepper you like. The herbs can be fresh or dried (I used dried because it’s all I have at the moment).

This is a recipe I will definitely make again . . it makes a great presentation for company. I served it with sides of green beans and sweet potatoes.

Herbed Pork Roast with Apples

1 pork butt roast, approx. 4 lb.
4-5 garlic cloves, peeled and sliced
1 Tbsp. salt
1 tsp. ground black pepper
2 Tbsp. sage
1 Tbsp. rosemary
1 tsp. thyme
3 large apples (tart is best), cut into wedges
2 medium onions, cut into wedges
1/2 stick butter or margarine
1 2/3 cup apple juice, divided
1 Tbsp. soy sauce
1/4 cup sour cream

Preheat oven to 350 degrees F. Score the fat side of the roast in criss-cross manner, about 1/4 inch deep; place half the garlic slices inside the slits at random. Sprinkle the salt and pepper onto the roast evenly on all sides. Depending on the size of your roast, you may need to use a little more salt/pepper according to your taste.

Place roast, fat side up, in shallow baking pan, making sure to leave about 2 inches of space around the roast. Sprinkle the sage, rosemary and thyme on top of the roast and rub in.

Arrange the apples, onions, and remaining garlic evenly around the roast in the pan. Dot with butter. Mix 1 cup of apple juice with the soy sauce and pour evenly over all.

Bake uncovered 1 1/2 to hours or until meat reaches desired doneness. Baste occasionally with the pan juices, being sure to keep the apples moist. To test for doneness, pierce the meat with a knife; if juices are pink, it will need to cook longer.

Transfer roast to a platter and arrange apples and onions around it. The meat will be easier to slice if allowed to stand for at least 10 minutes before slicing.

Pour the pan juices into a small saucepan and add the remaining apple juice. Bring to a boil. Remove from heat and stir in the sour cream. Sauce will be fairly thin. Serve the sauce warm with the pork.

Irish Lamb Chop Stew

8 small lamb chops
salt and pepper to taste
1 Tbs. vegetable oil
parsley, bay leaves, thyme, rosemary
1 lb. potatoes (3 to 4 medium)
2 cups finely shredded cabbage
1 medium onion, chopped
1 large leek, sliced thin
12 small white onions
1-1/2 C. diced celery
1-1/2 C. peas
fresh parsley, chopped, for garnish

Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Add more seasoning, if needed. Garnish with parsley and serve.

Pork Chop Casserole

3/4 cups all-purpose flour
1 tsp. salt
1/2 tsp. pepper
6 pork chops, fat removed
2 Tbs. oil
10.75 oz. can cream of mushroom soup, undiluted
2/3 cup chicken broth
1/2 tsp. ground pepper
1/4 tsp. dried thyme
1 cup (8 ounces) sour cream, divided
2.8 oz. can French-fried onions, divided

In a shallow bowl, combine the flour, salt and pepper; dredge pork chops in mixture. Heat oil in a large skillet; cook pork chops for 4-5 minutes per side or until browned. Place pork chops in a single layer in an ungreased 13×9 inch baking dish. Combine soup, broth, pepper, thyme and 1/2 C. sour cream; pour over chops. Sprinkle with half of the onions. Cover and bake at 350┬░ for 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered, for 10 minutes.

Wild Rice Stuffing for Turkey

1/4 cup butter or margarine
2 cups chopped onions
3 cloves garlic, finely chopped
1 1/2 cups uncooked wild rice
3 Tbsp. chopped fresh thyme leaves
5 to 6 cups chicken broth
1 1/2 cups uncooked long-grain brown rice
2 cups chopped celery (about 4 medium stalks)
2 cups shredded carrots (about 3 medium)
6 slices bacon, cooked and crumbled
1 tsp. salt
1/2 tsp pepper

In 4 quart pan, melt butter over medium heat. Add onions and garlic; cook for 5 minutes, stirring occasionally. Stir in wild rice, thyme and 5 cups of the broth and bring to a boil, stirring occasionally. Reduce heat to low. Cover and simmer for 10 minutes.

Stir in brown rice and celery. Cover and continue to simmer 40 to 50 minutes longer or until rice is tender and liquid is absorbed. Add more broth, if necessary to prevent scorching.

Stir in carrots, bacon 1 tsp. salt and 1/2 tsp. pepper. Remove from heat. Cover and let stand 10 minutes. Uncover; cool 30 minutes before stuffing turkey. (Stuff turkey just before roasting.)

Put any extra stuffing in a greased casserole dish and keep in refrigerator until time to heat up. This casserole can be baked uncovered in a 375 degree oven for 15 to 20 minutes or until heated through.