Ask Pat: Garlic pork chops and Quaker Oatmeal Prize Winning Meat Loaf set comfort food standard

By: By Pat Koch Special to the Star and Enterprise | SCNOW
Published: March 12, 2010

Two-Step Garlic Pork Chops

1 tablespoon canola oil
4 boneless pork chops, 3/4–inch thick
1 clove garlic, minced
1 (10.75 oz.) can condensed cream of mushroom soup or any other cream soup
1/2 cup milk
4 cups hot cooked rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside. Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce heat to low. Cover and cook for five minutes or until the internal temperature of the chops is 160 degrees. Serve with rice.

Serves: 4
Source: AllRecipes.com (Internet)

Quaker Oatmeal Prize Winning Meat Loaf

1 1/2 lbs. lean ground beef or turkey
3/4 cup Quaker® Oats
3/4 cup finely chopped onion
1/2 cup catsup
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

Heat oven to 350 degrees. Combine all ingredients in large bowl; mix lightly but thoroughly. Put in a loaf pan or a baking pan with more room.
Bake 50 to 55 minutes or until loaf is an internal temperature of 160 degrees for beef or 170 for turkey. Let stand minutes before slicing.

*If you want a sauce use the baking pan and follow these alternate directions: while the meat loaf is baking, combine 1 cup catsup, four tablespoons brown sugar and two tablespoons Worcestershire sauce. Heat this mixture but do not boil. When meat loaf has been in the oven for 30 minutes, take it out; drain the grease off; cover loaf with 1/2 cup of grated onion followed by the sauce mixture. Return to oven to cook 20 more minutes. If you want enough sauce to pass around, double the recipe and only put 1/2 on the loaf

Serves: 6 to 8
Source: Epicurious (Internet)