Pork Chops with Sauerkraut (Sertésborda Káposztával) - Ty Fedak

• 1 onion finely chopped
• 2 tablespoons fat
• 1 teaspoon paprika
• 1 lb sauerkraut
• 1/2 teaspoon salt
• 6 thin pork chops
• 1 cup sour cream
• 3/4 cup chopped dill pickle

Cook the onion in the fat until until golden. Add the paprika and sauerkraut and simmer while the chops are browning. Salt the chops and flatten with a mallet. Brown slowly on each side in their own fat. Place the sauerkraut and cook together for 1 hr. Five minutes before serving stir the sour cream into the sauerkraut. Serve the chops on topn of it, and garnish each one with the dill pickle. Bon appetite

Perth Amboy Pork Stew - Michael Fleyzor

Perth Amboy Pork Stew

Great for diabetics.   Easy to make and very tasty.   Just add more meat, sweet potatoes and water and it can serve a lot of people.

Ingredients:

• 2 small sweet potatoes, cut into 2 inch pieces, 12 oz.
• 1 (10 oz) package frozen corn
• 1 (9 oz) package frozen cut green beans
• 1 cup chopped onion
• 1 1/4 lbs lean pork, cut into 1" cubes
• 1 (14.5 oz) can peeled diced tomatoes
• 1-2 tablespoons of chili powde
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander

Directions :

1. Layer potatoes, corn, green beans, onion and pork in the bottom of the crock pot.
2. Add tomatoes, chili powder, salt, coriander and water (1/4 cup) to a large bowl, stir to combine and pour over crock pot ingredients.
3. Cover and cook on Low 7-9 hours.

Number Of Servings: 4-6
Preparation Time: 7-9 Hours

Machado Empanada Filling - Ana E. Machado

Machado Empanada Filling

First Set of Ingredients:

• 1 oz salt pork, rinsed off and diced
• 2 oz lean cured ham, rinsed off and diced

Second Set of Ingredients:

• 1 Tablespoon vegetable oil
• 1 green pepper, seeded & chopped
• 1 medium yellow onion, chopped
• 2 – 3 garlic cloves, chopped

Third Set of Ingredients:

• 1 teaspoon dried oregano
• 1 T Adobo
• ¼ t white vinegar
• 1 lb ground beef

Fourth Set of Ingredients: 

• 6 pimiento stuffed olives, sliced
• 2 t drained capers
• 2 T raisins
• 2 T (give or take) tomato sauce (the final mix should be somewhat dry)

In a caldero (heavy kettle with lid), rapidly brown the salt pork and ham over medium high heat. 


Reduce heat to low and add the 2nd set of ingredients. Sauté for approximately 10 minutes, stirring occasionally.

Add the 3rd set of ingredients, mix and stir over high heat until the beef loses its red color. Turn heat to low, 
add the last set of ingredients, mix and cover. Cook for 30 minutes.

Disclaimer: my mother has never written her recipes down, and measures out amounts with her favorite wooden spoon or her hand. I did the best I could with the measurements while watching her make this batch of filling several years ago.

Pork and Sauerkraut (Szekely Gulyas)

From the Hungarian Cookbook by The Women's Guild of
the Hungarian Reformed Church in Perth Amboy  Copyright 1978

I can remember my mother (Polish ) making something like
this for my father. (Lithuanian)

She would just use the whole pork chop, but don't remember her mixing
in any sour cream.

1 lb. pork butts
3 T. shortening
1 t. salt
1/2 t. pepper
2 C. sauerkraut
1 C sour cream

Cut meat into 1 inch cubes. Brown meat in shortening, cover and
cook until meat is done.
Remove meat and drain all but 2 T shortening.  Heat sauerkraut in
the shortening, browning a little. Add meat and sour cream to sauerkraut.
Mix well and serve.