Harvest breakfast

Invite friends over for a brunch that embraces the tastes of fall. Your guests will love the hearty combination of Balsamic Pork Chops With Apples and Cornbread Waffles. If you prefer an egg dish, try our version of an oven-baked omelet. Round out the menu with juice, coffee, and sweet rolls. CYNTHIA ANN BRISCOE

BALSAMIC PORK CHOPS WITH APPLES

MAKES 6 TO 8 SERVINGS

PREP: 20 MIN., COOK: 20 MIN.

8 ( 1/2-inch-thick) boneless pork loin chops

1 teaspoon salt

1 teaspoon seasoned pepper

1/2 cup all-purpose flour

3 tablespoons vegetable oil

4 large Granny Smith apples, peeled and diced

2/3 cup balsamic vinegar

1/2 cup chicken broth

SPRINKLE pork chops evenly with salt and seasoned pepper; dredge in flour.

COOK pork in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until lightly browned. Remove from skillet; keep warm.

ADD apples to skillet, and saute for 5 minutes; add vinegar and broth, and cook, stirring often, 5 to 7 minutes, or until slightly thickened. Spoon over pork, and serve.

FARMER'S OVEN-BAKED OMELET

MAKES 10 TO 12 SERVINGS

PREP: 20 MIN., BAKE: 35 MIN.

12 large eggs

1/2 cup sour cream

2 tablespoons chopped fresh thyme

1 teaspoon salt

3/4 teaspoon freshly ground pepper

1/4 teaspoon baking powder

2 tablespoons butter or margarine

6 small plum tomatoes, seeded and chopped

8 ounces farmer cheese, shredded

1/2 cup chopped fresh basil

Garnish: fresh basil leaves

BEAT first 6 ingredients at medium speed with an electric mixer 2 to 3 minutes or until well blended.

MELT butter in a 12-inch ovenproof skillet; add egg mixture.

BAKE at 350[degrees] for 15 minutes. Remove from oven; sprinkle with tomatoes, cheese, and basil. Return to oven, and bake 15 to 20 more minutes or until set. Garnish, if desired; serve immediately.

NOTE: Farmer cheese is a mild, partskim, semisoft cheese available in 8-ounce rounds. Havarti or Monterey Jack cheese may be substituted.

SPINACH, CHEDDAR, AND BACON OMELET: Substitute 1 (10-ounce) package frozen, thawed, and well-drained chopped spinach for thyme. Omit farmer cheese and fresh basil. Top with 8 ounces shredded Cheddar cheese and 1/2 cup cooked, crumbled bacon.

CORNBREAD WAFFLES

MAKES 12 (4-INCH) WAFFLES

PREP: 10 MIN., COOK: 20 MIN.

1 1/2 cups plain white cornmeal

1/2 cup all-purpose flour

2 tablespoons sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 large egg

1 1/2cups milk

STIR together first 5 ingredients in a large bowl. Stir together egg and milk; add to cornmeal mixture, stirring just until dry ingredients are moistened.

BAKE in a preheated, oiled waffle iron just until crisp.

JALAPENO-PECAN-MUSTARD BUTTER

MAKES 2 1/2 CUPS

PREP: 10 MIN., BAKE: 5 MIN.

1/2 cup chopped pecans

2 cups butter or margarine, softened

1/3 cup Creole mustard

1/4 cup minced red onion

2 garlic cloves

2 jalapeno peppers, seeded and minced

Garnish: fresh thyme sprigs

BAKE pecans in a shallow pan at 350[degrees], stirring occasionally, 5 minutes or until toasted; cool.

STIR together pecans, butter, and next 4 ingredients in a large bowl until well blended. Garnish, if desired.

Copyright Southern Progress Corporation Sep 2003
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