Pork Chops

For the pork chops: 1/2 cup table salt 4 bone-in pork rib chops, 3/4 to 1 inch thick (8 to 10 ounces each), trimmed of excess fat 1 tablespoon plus 1 teaspoon vegetable oil, divided For the spice rub: 1 tablespoon paprika 1 tablespoon brown sugar 2 teaspoons ground coriander 1 teaspoon cumin 1 teaspoon black pepper For the sauce: 1/2 cup ketchup 3 tablespoons light or mild molasses ...

Items in bold are seasonally available this week at area farmers markets: 4 pork chops Coarse salt and pepper 1/4 cup flour 4 tablespoons olive oil 4 tablespoons butter 6 crisp cooking apples, peeled if desired, cored and cut into 8 wedges each 1/3 cup shallots or red onion, minced fine 2/3 cup brown sugar 1/4 teaspoon nutmeg 2 tablespoons fresh lemon juice 1/2 cup whiskey Preheat oven to 250 degrees....

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.

Onion recipes Baked Onions 4 to 6 medium peeled onions 1/2 stick butter Worcestershire sauce, to taste 1/2 cup water Place onions in baking dish. Score tops of onions in shape of an "X. " Place a pat of butter on each onion, then sprinkle each with Worcestershire sauce. Pour water in bottom of baking dish, cover and bake at 350 degrees for 30 to 45 minutes, depending on size. Uncover for the last 10 minutes of baking. - Recipe courtesy of Barbara Sterling, Williamsport Pork Chops with Sweet Onions - 8 pork chops - salt to taste - 1/4 teaspoon pepper - 1 teaspoon thyme - 8 onion slices - 8 lemon slices - 8 tablespoons brown sugar - 8 tablespoons ketchup Arrange pork chops in baking pan and sprinkle with salt, pepper and thyme.

Fruit paired with fresh, lean pork makes a quick and tangy main dish. Just add dry onion soup mix, reduced-calorie French dressing and cranberry sauce to lean pork chops. Cranberry-Onion Chops can be served with mashed canned sweet potatoes, a green salad and dinner rolls. Preparation time is about 15 minutes. Cranberry-Onion Chops 4 boneless pork chops, about 4 ounces each 8-ounce bottle reduced-calorie French dressing 1 package dry onion soup mix 16-ounce can cranberry sauce In large, nonstick skillet, brown pork chops on one side over medium-high heat.

The Franklin County Farm Bureau will hold its annual fall meeting Monday, Oct. 10, at Williamson Ruritan Community Center. Sign-in is at 6:15 p.m., and the meal will be served at 6:45 p.m. The menu includes oven fried chicken, stuffed pork chops, mashed potatoes, gravy, mixed vegetables, rolls, fruit cup, cake, ice cream, coffee and punch. Tickets cost $13.50 each. RSVP by Sept. 22. Make checks payable to: Franklin County Farm Bureau, P.O. Box 388, Chambersburg PA 17201.

Chops are the Cinderellas of the grill. Cooks gravitate toward popular burgers, hot dogs and chicken breasts, casting chops aside as neglected stepchildren. Though chops may be overlooked, these manageable cuts of lamb and pork are the ideal party food, easy to prepare yet gourmet enough to impress discerning guests. Chops can be prepped and seasoned hours in advance. Lamb chops have the advantage of being thin cuts of meat. Not only will they finish cooking in just 4 to 8 minutes, but the seasoning will permeate the meat much more readily than a thicker cut. By nature, lamb chops favor Mediterranean or heavily spiced flavors, which make them a nice vehicle for marinades like harissa, a Moroccan paste of red chile peppers and cumin.

The Washington County Commission on Aging offers noon lunches to anyone 60 years and older at six locations - Smithsburg, Keedysville, Williamsport and three in Hagerstown. Smithsburg, Keedysville and Williamsport are open Mondays, Wednesdays and Fridays. Potomac Towers, Walnut Towers and Francis Murphy are open Monday through Friday. The hours are 9 a.m. to 1 p.m. on the days they are open. The agency requires that you call by 11:30 a.m. to give them a two-working-days reservation notice.

Weaver's Restaurant on Main Street in Hancock welcomes travelers with food grandmother might have cooked. Hancock is a nexus for travelers. Interstate 70 whizzes by, connecting urban Maryland with Pennsylvania; Interstate 68 diverges heading west, U.S. 522 crosses the Potomac River to West Virginia. Next to the Potomac is the C&O Canal towpath and the Western Maryland Rail Trail. Traveling works up an appetite and Weaver's is a good place to stop. We walked into the warmth and sweet smells of Weaver's on a frigid March day. Immediately, my eye lit on the wildberry pie where purple juice escaped in cracks from the browned crust.

By Omni Vore Weaver's Restaurant on Main Street in Hancock welcomes travelers with food grandmother might have cooked. Hancock is a nexus for travelers. Interstate 70 whizzes by, connecting urban Maryland with Pennsylvania; Interstate 68 diverges heading west, U.S. 522 crosses the Potomac River to West Virginia. Next to the Potomac is the C&O Canal towpath and the Western Maryland Rail Trail. Traveling works up an appetite and Weaver's is a good place to stop. We walked into the warmth and sweet smells of Weaver's on a frigid March day. Immediately, my eye lit on the wildberry pie where purple juice escaped in cracks from the browned crust.

Mark Anthony's cooking career has run through some pretty high-profile terrain. He was named executive chef at the Las Vegas Sands resort complex when he was only 24 years old. He appears on national TV. He has catered or served as personal chef for rock bands, politicians and sports heroes. But Anthony got his start in cooking in another sort of high-profile terrain: Mount Rushmore. "I think I was 12 when I started cooking. That was in a restaurant in Keystone, right next to Mt. Rushmore (in South Dakota)

The Washington County Commission on Aging offers noon lunches to anyone 60 years and older at six locations - Smithsburg, Keedysville, Williamsport and three in Hagerstown. Smithsburg, Keedysville and Williamsport are open Mondays, Wednesdays and Fridays. Potomac Towers, Walnut Towers and Francis Murphy are open Monday through Friday. The hours are 9 a.m. to 1 p.m. on the days they are open. The agency requires that you call by 11:30 a.m. to give them a two-working-days reservation notice.

Editor's note: This is part of an occasional series of profiles of local restaurant chefs. Alisha Hanlin, 26, is the pastry chef for the Hagerstown restaurant LJ's and the Kat Lounge, a high-end restaurant. Hanlin graduated from Williamsport High School, attended Shepherd University and now lives in Shepherdstown, W.Va. Hanlin said when she was young, her mother invited her to work with her in the kitchen. "I did small tasks around the kitchen at home - a lot of bread and cakes, things that involved mixing and the more simplistic end of food preparation," she said.

The Franklin County Farm Bureau will hold its annual fall meeting Monday, Oct. 10, at Williamson Ruritan Community Center. Sign-in is at 6:15 p.m., and the meal will be served at 6:45 p.m. The menu includes oven fried chicken, stuffed pork chops, mashed potatoes, gravy, mixed vegetables, rolls, fruit cup, cake, ice cream, coffee and punch. Tickets cost $13.50 each. RSVP by Sept. 22. Make checks payable to: Franklin County Farm Bureau, P.O. Box 388, Chambersburg PA 17201.

Everyone enjoys eating flavorful foods. Did you know by using herbs and spices, you can perk up the flavor without adding unwanted fat, sugar, calories and sodium? Experimenting with herbs and spices is an easy way to turn a bland meal into a colorful and flavorful dish that is not only appealing to the taste, but also offers a meal that looks great and offers a hearty aroma.   Herbs and spices are full of flavor, yet contain no calories and are often loaded with disease-fighting nutrients called phytochemicals.

It’s come to this. We have so utterly failed to turn the economy around that now were are turning to our dogs for help. “Frankly, anything that develops economic activity right now is good,” Maryland Del. Dan Morhaim, D-Arf, told The (Baltimore) Sun. I think we would all agree with that, so let’s move ahead to Morhaim’s solution: Allow dogs into restaurants with outdoor seating. I don’t have any special problem with that — it’s just that I have two dogs, and you would not believe the amount of effort it takes to get them to pay for their own food, not to mention lodging, health care or entertainment.

Items in bold are seasonally available this week at area farmers markets: 4 pork chops Coarse salt and pepper 1/4 cup flour 4 tablespoons olive oil 4 tablespoons butter 6 crisp cooking apples, peeled if desired, cored and cut into 8 wedges each 1/3 cup shallots or red onion, minced fine 2/3 cup brown sugar 1/4 teaspoon nutmeg 2 tablespoons fresh lemon juice 1/2 cup whiskey Preheat oven to 250 degrees....

Chops are the Cinderellas of the grill. Cooks gravitate toward popular burgers, hot dogs and chicken breasts, casting chops aside as neglected stepchildren. Though chops may be overlooked, these manageable cuts of lamb and pork are the ideal party food, easy to prepare yet gourmet enough to impress discerning guests. Chops can be prepped and seasoned hours in advance. Lamb chops have the advantage of being thin cuts of meat. Not only will they finish cooking in just 4 to 8 minutes, but the seasoning will permeate the meat much more readily than a thicker cut. By nature, lamb chops favor Mediterranean or heavily spiced flavors, which make them a nice vehicle for marinades like harissa, a Moroccan paste of red chile peppers and cumin.

Ingredient obsession can be a good thing. Sometimes a certain ingredient pops up again and again in a store, in a restaurant or in your pantry. If you keep tasting it and cooking with it, you soon know enough about it to bore your friends at dinner. For me this happened with barley. We were having folks over for dinner and I planned to use a recipe that called for farro, which I thought I had in my pantry. Hours before dinner I discovered that I didn't have it, but I did have a bag of pearl barley.

FAIRFIELD, Pa. - Before the fall of 1976, when David Hirsch joined the staff at Moosewood Restaurant in Ithaca, N.Y., his eating skills were fairly limited. "Oh, I was a terrible eater," he says with a laugh during a telephone interview from Moosewood, where he is now co-owner. "When my family found out where I was working, it kind of became a joke. " Moosewood Restaurant, located in downtown Ithaca, has been open since 1973. The emphasis of the menu is on healthful food. It specializes in vegetarian and vegan fare.