Roast and chops—rich and tender. MEATS PORK The flavor of pork is improved by browning the fat and by slow cooking. All pork should be thoroughly cooked. Pork may be roasted, braised, stewed, but never broiled. Roast Pork Choose: Pork Loin Loin End Center Cut Shoulder—fresh Butt Picnic Fresh Ham Allow ½ to ¾ lb. with bone or ¼ to ⅓ lb. boneless for each serving. Any of the shoulder or leg cuts may also be sold as ham. Roast in oven at 350° (mod.). (See p. 300 for How to Roast.) Minutes per Lb. Meat Thermometer Loin… 35 to 40 185° Leg… 35 to 40 185° Shoulder, picnic… 35 to 40 185° Butt… 45 to 50 185° The longer time is for small roasts. Crown Roast of Pork Have crown made at meat market from two strips of pork loin containing about 20 ribs (6 to 8 lb.). (For easy carving, have backbone removed.) Season with salt and pepper. Place in roasting pan, bone ends up; wrap bone ends in aluminum foil to prevent excessive browning. Roast uncovered in oven at 325° (slow) 3 hr., or until meat thermometer registers 185°. An hour before meat is done, fill center with 2 qt. Apple Stuffing (p. 324). To Serve: Replace foil wraps on bone ends with crab apples or paper frills. Garnish platter with parsley. Slice by running knife close to bone and each rib down to platter. Remove each chop, one at a time. About 20 servings. Braised Pork Chops Chops from the loin are choicest ... those from ribs or shoulder, most economical. Use this method for pork steaks (fresh ham), too. Trim excess fat from chops. Lightly grease hot skillet with fat edge of one chop. Brown chops slowly on both sides in heavy skillet. (Allow 3 min. on each side.) For thicker chops, add ¼ cup water; cover tightly. For thin chops, add no liquid—a tight-fitting cover and low heat are all that is needed to keep them moist. Cook slowly on top of range or in oven at 350° (mod.) until tender and well done. Season after cooking. Minutes per Lb. Thickness Rib or loin chops... 1" 30 to 35 min. Rib or loin chops... ¾" 20 min. Shoulder chops... ½" 20 min. Stuffed Pork Chops Have pork chops cut double thick with a pocket on the bone side. Stuff pocket with Bread Stuffing (p. 324). Braise as above for 1½ hr. Pork Chops Supreme 4 lean pork chops, 1" thick 4 thin onion slices 4 thin lemon slices ½ cup brown sugar (packed) ¼ cup catsup Heat oven to 350° (mod.). Season well with salt. Place in 13x9½x2" pan or large baking dish. Top each pork chop with an onion slice and a lemon slice. Place one tablespoon of brown sugar and one tablespoon of catsup on top. Cover and bake 1 hr. Uncover and bake 30 min. longer, basting occasionally. 4 servings. For Party Pork Chops: Use 1½" to 2" thick pork chops. Bake covered 2 hr., uncovered 30 min. HOW TO CARVE ROAST LOIN OF PORK Turn rib side up. Run knife blade along close to back bone, removing bone. Place on platter with side from which bone was removed toward the carver. Use ribs as a slicing guide. Start at right end of roast, cutting vertical slices. 309