I have a friend whose mother passed on; and while he was packing up her possessions, he came across a small, pocket cookbook, more like a pamphlet with, the title, Pork for Two. He gave the book to me, and I found it fascinating. The book, I think is from the 1950s (it has no copyright date). It was published by the National Pork Producers Council (Des Moines, Iowa), and is a compendium of pork dishes popular to that era. It has such gems as “Basic Frozen Pork Mixture” and “Fruit Glazed Butterfly Pork Chops.”   

A recipe from the book that intrigued me is “Hungryman’s Special Stuffed Chops.” Admittedly, I don’t have that much experience with stuffed pork chops. I’ve done stuffed fish, lamb, fowl, even steaks. But never chops. So, I figured, Give it a try. And the end product is delicious. Note that the booklet is geared toward two servings; but the recipe can be doubled, if desired. Also, the ingredients call for double-rib pork chops but, as I discovered, boneless loin chops are just as good. Another thing to note is that it includes canned mushrooms. You can use fresh button mushrooms; it works just as well.

       HUNGRYMAN’S SPECIAL STUFFED CHOPS

2 double-rib pork chops, cut 2-1/2 to 3-inches thick
1 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
1 can (3 ounces) chopped mushrooms, drained
1/4 cup chopped onion
1/2 cup herb seasoned stuffing
2 tablespoons dry white wine
1/2 cup dry white wine
1/2 cup chicken broth

Cut a pocket in each chop by cutting into center of chop from rib side, parallel to the bone and surface of chop. Sprinkle with rosemary, salt and pepper. In a medium skillet, melt butter. Cook onion in melted butter over moderate heat till onion is tender, stirring occasionally. Remove from heat. Stir in mushrooms, stuffing, and 2 tablespoons wine. Stuff half the stuffing mixture into each chop. Pour 1/2 cup wine and broth over chops. Bake, covered, in a 350° F. oven till chops are done, about 1-1/4 to 1-1/2 hours. Makes 2 servings.

If you have some pork chops on hand, this is one of the easiest recipes to prepare. Back on the block, when we made this dish, it was called chuletas en caserola. And it was something we did when we got tired of the usual pan-fried or stewed pork chops we served with the traditional rice and beans. It was a change-of-pace dish that the whole family enjoyed.

The dish is simplicity itself: layered potatoes, broccoli (you can substitute green beans or asparagus),  and pork chops on  top. Then everything is baked till chops are tender, and that’s it. The dish calls for the seasoning ingredients to be pounded in a mortar. That’s traditional in Nuyorican cooking. If you don’t have a mortar and pestle, you can simple mix 1/2 teaspoon pepper, the 3 garlic cloves (minced), the oregano, salt and olive oil in a small pan or cruet, and then rub the seasoning on the pork chops. It’ll give you the same affect, although the flavor will not be as pronounced.

Notice that in the dish, we sometimes sprinkle grated cheddar (or whatever cheese you have on hand) on top of the veggies. This is optional. In our clan some liked the cheese included and some did not. Your call. That said, this is a one-pot entreé that goes well with a light red wine such as a Bardolino, Valpolicella, Beaujolais, or Gamay.

CHULETAS EN CASEROLA
     (Pork Chop Casserole)

4 loin pork chops
12 whole black peppercorns
3 cloves garlic, peeled
1 tablespoon fresh oregano (or 1 teaspoon dried)
1/2 teaspoon salt
3 tablespoons olive oil
2 medium potatoes, washed, scrubbed, and cubed (do not peel)
1 large head broccoli
1/4 cup chicken broth
2 tablespoons grated cheddar cheese (optional)

1. Preheat oven to 350 degrees F.
2. Rinse pork chops under cold running water and pat dry with paper towels.
3. Crush peppercorns, garlic, oregano and salt in a mortar. Blend in olive oil.
4. Rub each chop thoroughly with the seasoning. Set aside.
5. Place potatoes in bottom of a casserole dish (I prefer cast-iron).
6. Wash the broccoli in cold running water and pat dry with paper towels. Cut off the broccoli florets and arrange on top of potatoes. You can reserve the stems for another use (such as broccoli soup). Pour chicken broth over vegetables. Place pork chops on top and bake for 45 minutes.
8. If using cheese, bake the chops for 40 minutes, sprinkle cheese on broccoli, and bake for another 5 minutes. Serve.
    Yield: 4 servings.
 

There are those of us who like pork chops, and there are those of us who like carrots. Problem is, how to mix the two together? In my family, following our Nuyorican roots, we normally served pork chops with yellow rice or bianda (assorted boiled root plants like taro, christophene and cassava). And, if bianda or rice wasn’t around, then we did potatoes. We seldom, if ever, served it with carrots.  Then came the inspiration of cooking pork with glazed carrots. Now, for the glaze you can use either honey, marmalade or, my favorite, maple syrup. Nothing could be easier, or tastier. If you want to be fancy about it, add some cheese, preferably a soft cheese like Boursin, goat cheese, Camenbert or even brie. However, do not use a feta cheese—it’s too salty for this dish.Some also add roasted pistachios or almonds. This is optional, but it does give it a continental flair.

PORK CHOPS WITH GLAZED CARROTS

4 (10 ounce) pork chops
4 tablespoons olive oil
1/4 teaspoon pepper
6 cloves garlic, peeled and finely minced
1/2 teaspoon oregano
1/2 cup dry red or white wine
4 tablespoons butter (preferably unsalted)
2 tablespoons water
1/2 cup maple syrup (can substitute honey or marmalade)
1 pound carrots, peeled and cut into 1/2-inch pieces
Salt and pepper to taste
3-4 ounces fresh Boursin, goat cheese or any soft cheese
2 tablespoons roasted pistachios or almonds (optional)
1 tablespoon fresh chopped thyme leaves

1.Wash chops under cold running water, and pat dry with paper towels.
2. In a bowl, combine the pork chops with the olive oil, pepper, garlic and oregano. Rub the seasoning thoroughly into the chops.
3. Heat a large frying pan or skillet (we prefer cast iron) over high heat. Add the chops and sear on both sides (about 2-3 minutes). Add the wine, cover pan, lower heat to medium-low and cook until medium-well, about 5 minutes per side. Remove chops from pan, set aside and keep warm.
4. In same pan, add butter, and once butter starts to melt, add water and maple syrup. When liquid starts to boil, add carrots. Season with salt and pepper, cover pan and cook until carrots are just tender, about 3 minutes. Uncover pan, increase heat to medium-high and cook until carrots are glazed with the syrup.
5. Add dollops of cheese, roasted pistachios (if using), and thyme. Stir to mix.
6. Divide chops among four serving plates, and serve with glazed carrots.
    Yield: 4 servings. 

Meat Loaf in Persia? Yes, Persian culinary history has a form of meatloaf. They call it Kofta Bil Sania. It actually translates to something like “Ground Meat Loaf in a Tray.” Now, in the Rivera clan, we’re meatloaf fanatics. My mother made the best meatloaf ever. She made it Puerto Rican style. It wasn’t anything like the Quaker Oats recipe in the back of the box.  Her meat loaf (or butifarrón, as she called it) had crushed peppercorns, lots of garlic, onions, green bell peppers sweet chili peppers (aji dulce), plus the usual eggs, tomato sauce and cracker crumbs. It was heavenly.

Still, I’m always on the lookout for some good recipe of this famed dish, if only to compare it to my mom’s masterpiece. When I came across this Persian recipe, I was intrigued. It contained spices I didn’t usually associate with meatloaf: such things as cinnamon, allspice, cumin. A totally different flavor concept. I’m told this recipe is still very popular in modern day Iraq and other point in the Middle East. I would say this recipe predates the American version of meatloaf probably by centuries. Persian cuisine has a colorful and storied history. During the Middle Ages, when western man was dining on rancid mutton and stale ale, the Persian Caliphate was enjoying exotic fruits from Central Asia, cooking with spices from India and China and using such ingredients as truffles and rosewater in their cooking. Kofta Bil Sania harks back to that time.

PERSIAN MEAT LOAF
    (Kofta Bil Sania)

1 pounds ground lamb (can substitute beef, veal, chicken or turkey, if desired)
1 medium onion, peeled and grated
2 cloves garlic, peeled and finely minced
Salt and freshly ground black pepper to taste
1 teaspoon ground allspice
butter (for greasing baking pan or dish), and about 2 tablespoons cut into small shavings
3 tablespoons tomato paste
3/4 cup water
2 tablespoons finely chopped parsley

1. Preheat oven to 375 degrees F.
2. In a bowl, combine the meat with the onion and garlic. Add salt, pepper, and allspice, mixing spices thoroughly into the meat.
3. Spread the meat mixture onto an buttered baking dish (I prefer cast-iron), and flattened the meat with a hand or wooden spoon. The meat should be 3/4 to 1-inch thick. Top with butter shavings. Place in oven and bake until the surface of the meat is browned, about 40 minutes. It will give off a nice, roasted aroma.
4. Meanwhile, mix the tomato paste with the water, and pour over the meat. Continue baking for about 10 minutes more, or until the sauce has been absorbed and the meat is cooked thoroughly.
5. Invert the meatloaf onto a serving dish. Garnish with parsley and serve cut into wedges like a cake.
    Yield: 4 servings  
Note: I’m told that another variation is to flavor the meat with 1 teaspoon of cinnamon, or 1 teaspoon each of ground cumin and coriander. Feel free to experiment.