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Cherries sweeten recipe

Greencastle woman serves fruit with pork chops

Greencastle woman serves fruit with pork chops

April 22, 2007|By TIFFANY ARNOLD

GREENCASTLE, Pa. - It was too late to run to the store by the time Susann Snyder realized she didn't have any apples for her Pork Chops and Apples recipe.

Snyder, 60, was hosting a dinner party for six at her Greencastle home. She would have made something else, except she already had started the pork chops.

"I panicked," said Snyder, a retired nurse. "Then I thought, why wouldn't cherries work?"

And so the Pork Chops and Cherries recipe was born.

It's a combination of chops, cherry pie filling, basic spices such as salt and pepper, and a drop of lemon juice all cooked in a crock for about four hours, Snyder said.

"Now that I think about it, it might be good with peaches," she said.

Snyder said the impromptu dish was a hit at that dinner party about a year ago. Now she likes to serve the chops with carrots, for color, with a drizzle of cherry filling over the top and a couple of strawberries for garnish.

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"I like to put fruit with things," she said.

For the interview, Snyder had the chops ready - along with some oven-baked pork chops with apple slices and bread stuffing; peanut butter cheesecake with a chocolate and Rice Krispies crust; and a cake made with creamed corn (not to mention two leftover sour cherry and peach pies sitting in the windowsill of her dining room).

"I love to cook," Snyder said. "Cooking is like romance. It's one of the best ways to show someone you care, better than a card."

Snyder, a retired nurse, lives with her husband, Ron, who is retired from Mack Trucks Inc. They have three children and three grandchildren.

When Susann Snyder's not cooking, she's volunteering with her church and gardening, she said.

Q&A with Susann Snyder

Q: So, what are some other things you like to cook?

A: Scallops with bacon wrapped around it, crab cakes - I was going to make those with you today ... oh and there's this (as she opens the refrigerator and retrieves a small plastic container), homemade mustard dressing. You put that on your salad, with eggs and seeds and some bacon bits. This stuff is great.

And then these (pulling out a bowl of dyed eggs from the refrigerator). You just use regular dye and some oil.

Q: They look kind of like tie-died eggs.

A: Yeah, I really like this one (pointing to an orange and white egg) and this one too (a purple and blue egg). I made these for Easter. I'll probably make them into deviled eggs.

Q: I saw something else in the fridge. You can your own fruits?

A: Yes. I do cherries, peaches. I use it to make pies. I also make strawberry jam, grape.

Q: So judging from all this food, I'm going to go out on a limb and say that you really enjoy cooking.

A: I love to cook. When I'm upset, you know I'm upset because I'm in the kitchen. It gives me such peace.




Pork Chops and Cherries

6 pork chops, 3/4 inches thick

Salt, to taste (optional)

Pepper, to taste (optional)

1 (21-ounce) can cherry pie filling

2 teaspoons lemon juice

1/2 teaspoon instant chicken bouillon granules

1/8 teaspoon finely ground mace (Can substitute with nutmeg)

In a skillet, heat the pork chops on each side, just long enough to brown the outside. Remove from heat. Sprinkle the chops with salt and pepper.

Add 1/2 can of pie filling, lemon juice, bouillon and mace in a crockpot, and mix well. Lay pork chops on top. Cover and cook on low heat for 4 to 5 hours.

Warm the remaining cherries - either in a pot on the stove or in the microwave. Place the chops on a plate and spoon remaining cherry filling over the chops.

Serves 6.

- Recipe courtesy of Susann Snyder

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