Baked Pork Chops

Baked Pork Chops

These spicy and moist pork chops are made with no added fat, egg whites, evaporated skim milk, and a lively herb mixture. These spicy and moist pork chops are made with no added fat, egg whites, evaporated skim milk, and a lively herb mixture.

Number of Servings: 6


        6 lean center-cut pork chops, 1/2″ thick
        1 egg white
        1 cup evaporated skim milk
        3/4 cup cornflake crumbs
        1/4 cup fine dry bread crumbs
        4 teaspoons paprika
        2 teaspoon oregan
        3/4 teaspoon chili powder
        1/2 teaspoon garlic powder
        1/2 teaspoon black pepper
        1/8 teaspoon cayenne pepper
        1/8 teaspoon dry mustard
        1/2 teaspoon salt
        as needed nonstick spray coating


1. Trim all fat from chops.
2.Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once.
3. Meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt.
4. Spray a 9xl3-inch baking pan with nonstick spray coating.
5. Remove chops from milk mixture. Coat thoroughly with crumb mixture.
6. Place chops in pan and bake in 375º F oven for 20 minutes. Turn chops and bake 15 minutes longer or till no pink remains.Yield: 6 servings–Serving Size: 1 pork chop (approx 4 oz)

Cheesy Zucchini

Cheesy Zucchini
1 lb. sm. zucchini
2 Tbs. unsalted butter, melted and cooled
2 Tbs. bread crumbs
1/4 C. grated parmesan cheese
Scrub the zucchini with a brush under cold running water. Trim the ends. Preheat oven to 425 degrees. Butter a 13×9-inch baking dish. Spread zucchini slices in the baking dish, overlapping slightly. In a medium bowl, mix together the butter, crumbs, cheese and salt and pepper to taste. Sprinkle the crumb mixture over the zucchini. Bake for 30 minutes or until crumbs are golden. Serve.

Apricot Vanilla Jam

Apricot Vanilla Jam
By Caroline Cummins, from the Culinate Kitchen collection
Total Time 2 hours
Yield 6 jars (half-pint size)

This recipe is adapted from one by the British gardening maven Sarah Raven. The use of vanilla (and, if you choose to use them, the apricot kernels) gives this classic jam a subtle flavor profile.

3¼ to 3½ lb. whole fresh apricots, washed and dried
4 cups granulated sugar (if you have vanilla sugar, use that)
1 vanilla bean pod
~ Juice of 2 small lemons or 1 large lemon

Halve the apricots. Remove the pits and reserve 4 to 6 pits, if you wish to use them for flavoring. Quarter the apricot halves.
Put the apricot quarters and sugar into a large Dutch oven or other capacious pan and stir gently to combine. With a sharp knife tip, score the vanilla pod lengthwise, then slice the pod into thirds or quarters. Add the vanilla pieces to the apricots along with the lemon juice.
If you have time, let the fruit-sugar mixture macerate for a few hours. If not, gradually bring the mixture to a low boil, stirring occasionally so that the sugar dissolves evenly. Cook at a low-to-steady boil, stirring frequently to prevent burning, until the fruit has completely broken down and the mixture has thickened (at least 30 minutes but sometimes up to 1 hour, depending on the water and pectin content of the fruit).
If you wish to use them, prepare the apricot kernels while the fruit is cooking. Wash and dry the pits, then gently crack them open with a nutcracker. (You can also wrap the pits in a dishtowel and whack them individually with a hammer, but you will probably pulverize the kernels inside, making them harder to use.) The kernels inside look like almonds. Put the kernels in a heatproof measuring cup or bowl and pour a small amount of boiling water over them; let them sit in the hot water for several minutes, then rinse them in cold water to remove their papery skins. Add the kernels to the fruit mixture.
While the jam is cooking, bring a water bath to a boil in a large stockpot or canner and sterilize 6 half-pint jars in the water for 5 minutes. Put the rest of your canning tools (tongs, funnel, ladle, lids, ring bands, jar lifter, etc.) into a large heatproof bowl and pour boiling water over them to sterilize them (let them sit in the steaming water for several minutes). When the jars and tools are ready, use the tongs to remove the jars to a countertop covered with a clean dishtowel.
When the jam is ready, use your funnel and ladle to fill each jar, leaving ½-inch of headspace. (Try to evenly divide the vanilla bits and kernels between the jars.) Put the lids and ring bands on the jars and use your jar lifter to put the jars back into the water bath. Process for 10 minutes, then remove the jars to the dishtowel, spacing them so they don’t touch each other. Let the jars cool; as they seal, the lids will make audible popping sounds.
Store the jars of jam in a cool, dark place for up to a year. Once open, store in the fridge.
This content is from the Culinate Kitchen collection.

Summer Squash and White Bean Saute


1 tablespoon extra-virgin olive oil
1 medium onion, halved and sliced
2 cloves garlic, minced
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 15- or 19-ounce can cannellini or great northern beans, rinsed
2 medium tomatoes, chopped
1 tablespoon red-wine vinegar
1/3 cup finely shredded Parmesan cheese


Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.

Cajun Chicken Gumbo


•2 medium onion, chopped
•2 qts water
•1/2 cup chicken base
•4 garlic cloves, pressed
•4 bay leaves
•28 oz can whole tomatoes, chopped
•2 tsp salt
•1 tsp cumin
•1/2 tsp paprika
•1 tsp black pepper
•1/2 tsp ground red pepper
•1/2 tsp Tabasco or to taste
•4 stalks celery, sliced
•2/3 cup rice
•2 green peppers, chopped
•2 lbs cooked chicken, chopped
•4 zucchini, sliced


Boil the first thirteen items until tender. Once boiling, add rice and green peppers, then boil 15 minutes until rice is done. Add chicken and zucchini. Remove bay leaves when finished cooking.