Pork chops a la steamboat - recipe

Pork Chops a la Steamboat

4 pork shoulder chops or steaks (about 1/2 in. thick)Photo: Legs of roasted quail peek out through double-crust pie and guide you for serving; cut between the birds to make eight portions1 cup fresh or frozen (thawed) peas3/4 teaspoon dry rosemary leaves Pepper"This day has become as much a tradition at our house as Thanksgiving and Christmas,' Sylvia Jones says. A dozen or so relatives and neighbors join in to help till the soil, stake out rows, and plant out seedlings. Plan and logbook in hand, John Jones oversees the chores; each worker has an assigned job.Rock Cornish game hens are readily available frozen; squab and quail, fresh or frozen, are becoming commoner in poultry sections of supermarkets. Or you can order the birds through a meat department. Prices vary considerably, so check around.To serve, break pastry with a spoon and place on dinner plates. Alongside, serve squab, vegetables, and sauce. Serves 8.Bring 1 inch water to boiling in a 4- to 5-quart pan. Set a steaming rack over water; arrange onions, carrots, and potatoes on rack. Cover pan and cook over gently boiling water until vegetables are tender when pierced, about 15 minutes; set aside. Also, let puff pastry stand at room temperature 20 minutes.1 egg mixed with 1 tablespoon waterCombine the onions, carrots, potatoes, and peas in a 4- to 5-quart casserole; arrange birds on top. Pour sauce around birds in casserole.

Photo: Braised pork chops and mushrooms go with fresh orange and yogurt sauce