Nippy Pork Chop Platter Recipes

Steps:

• Pre-heat oven to 350 degrees F.
• Combine flour, salt and pepper in sturdy plastic bag.
• Spread each chop with mustard, coating well on both sides (using your fingers is easiest).
• Add mustarded chops, a couple at a time, to bag of flour and shake to coat well.
• Brown chops in skillet in hot oil.
• Remove lightly browned chops to non-stick or lightly greased baking dish or pan.
• Pour undiluted soup evenly over tops of chops.
• Bake for 40 minutes.

Steps:

• To make a haunted forest, first create trees.
• Cut bottoms from stalks of broccoli to make 6-inch broccoli trees.
• Slice beets about 1/2 to 3/4 inch thick to make a base for broccoli trees.
• Break wood toothpicks in half.
• Insert three to four toothpick pieces into bottom of each broccoli stalk and then insert into a beet slice.
• Stand broccoli upright.
• Cover to keep moist.
• To make egg ghosts, use a small knife or 1/2-inch aspic cutters to hollow out eyes and mouths to form a face.
• Cut small pieces of ripe olive to press into hollowed-out areas for eyes or mouth, if desired.
• Cover to keep moist.
• Using your imagination, create creepy creatures with tomatoes, sweet peppers, pickles, olives, and radishes.
• Place broccoli trees on serving platter. Cover surface of platter with shredded carrot.
• Hide egg ghosts in forest along with creepy creatures.
• Scatter piles of vegetables such as pea pods, beet slices, kohlrabi slices, olives, pickles, and/or any other desired vegetables.
• Add strips of red pepper to the broccoli branches.
• To make moss, add a few drops of green food coloring to a small amount of water in a medium bowl.
• Add cooked spaghetti and let stand about 5 minutes.
• Drain and place over broccoli trees.
• Keep platter covered until serving time.
• If necessary, spritz platter with water to keep it moist.

Steps:

• Brown chops on both sides. Stir in sugar, mustard, vinegar and 1/4 cup water. Bring to boil, reduce heat cover and simmer about 10 minutes or until chops are well covered and hot.4.