Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
pork chops with roasted potatoes and homemade applesauce.
1
/
4
loaf homemade white, whole wheat, Prune
Bread, or other flavored bread
2 tablespoons olive oil
1 large or 2 medium shallots, chopped
Grated zest of 1 orange
1 teaspoon chopped fresh sage
1
/
2
cup canned whole cranberry sauce
1
/
3
cup chopped pitted prunes
1
/
2
cup canned chicken broth
4 loin pork chops, 1 to 2 inches thick, bone-in
Preheat the oven to 350°F.
Cut the bread into chunks and whirl in the food processor to make about 1
1
/
3
cups
fresh breadcrumbs. In a medium sauté pan, heat the olive oil and cook the shallots
until limp, but not browned, 5 minutes. Turn off the heat. Add the orange zest,
sage, cranberry sauce, prunes, and 3 to 4 table spoons of chicken broth to moisten;
stir to combine.
Oil the bottom of a shallow roasting pan or baking dish. With a small sharp knife,
make a pocket in each chop by cutting from the outer side of the meat through the
center to the bone. Season inside and out with salt and pepper. Stuff each pocket
with a quarter of the stuffing. Lay side by side in the baking dish and pour the re-
maining chicken broth over.
Cover with foil and bake for 30 minutes. Uncover and bake for 25 to 30 minutes
longer, or until the pork chops are tender. Serve immediately.
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