Caramel Apple Pork Chops
4 boneless pork loin chops,
¾ inch thick
Vegetable oil
¼ cup packed light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
Salt and pepper
2 tart Borton apples
(Granny Smith, Pink Lady
or Braeburn)
4 tablespoons butter
4 tablespoons chopped pecans
Recipe from 2009, Home Cooking The Costco Way, page 111.
Heat a skillet over medium-high heat. Brush pork chops lightly with
oil and cook for 5-6 minutes on each side, or until evenly browned.
Remove from the pan and keep warm.
In a small mixing bowl, combine brown sugar, cinnamon, nutmeg,
and salt and pepper to taste. Core apples and slice into ½-inch wedges.
Add butter to the skillet and stir in the apples and brown-sugar
mixture. Cover and cook over medium-high heat for 3-4 minutes,
just until the apples are tender.
Remove the apples with a slotted spoon and arrange on top of the
chops; keep warm. Continue cooking the mixture in the skillet,
uncovered, until the sauce thickens slightly. Spoon the sauce over
the apples and chops. Sprinkle with pecans. Makes 4 servings.
“It is delicious as well as quick
and easy to make.
This is a regular
at our table and
my husband often
asks for it.”
PAM HAUCK
Ramsey, Minnesota
Recipe from 2009, Home Cooking The Costco Way, page 198.
Strawberries and Cream Tri;e
1 14-ounce can Eagle Brand sweetened
condensed milk
1½ cups cold water
1 4-serving size package instant vanilla-;avor pudding and pie ;lling mix
1 8-ounce container frozen whipped
topping, thawed
4 cups sliced fresh strawberries,
plus more for garnish
1 cup Smucker’s Special Recipe
Strawberry Preserves
1 large (9-inch) prepared angel food cake,
cut into ¾-inch cubes (about 8 cups)
2 tablespoons sliced almonds,
for garnish (optional)
Whisk sweetened condensed milk and water in a
large bowl. Add pudding mix and whisk for 2 minutes,
until well blended. Refrigerate for 5 minutes. Fold
in whipped topping. Stir together sliced strawberries
and strawberry preserves.
Spoon 2 cups of the pudding mixture into the bottom
of a 4-quart clear glass tri;e bowl or round glass
serving bowl. Top with half the cake cubes, half the
strawberries and half the remaining pudding mix.
Repeat the layers, ending with pudding.
Refrigerate for 3-4 hours, or until set. Garnish with
sliced strawberries and almonds just before serving.
Makes 10-12 servings.
“My 14-year-old daughter asked me how I could narrow down my
selection of “favorite recipes”
from the Costco cookbooks I have.
I told her it was easy—;nd the
page with the most food smears!”
JULIE COOLIDGE
Orcutt, California
16 A Decade of Cooking The Costco Way
