Bonus Recipes From Good Housekeeping


A crisp autumn evening is the perfect time to enjoy these sweet-and-sour apple pork chops. Accompanied by roasted potatoes, this dish becomes a comforting cool-weather meal.

Pork With Apple Pan Chutney

PREP: 15 minutes

COOK: 18 minutes

MAKES: 4 servings

2 teaspoons olive oil

4 boneless pork loin chops, 3/4-inch thick (about 5 ounces each), trimmed

Salt and ground black pepper

2 large Golden Delicious apples (about 1 pound), cored, each cut into 12 wedges

1 medium yellow onion, sliced

1/4 cup dried cranberries

2 teaspoons grated peeled fresh ginger

3/4 cup apple cider or apple juice

1 tablespoon cider vinegar

1. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add pork; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook pork about 8 minutes or until browned on the outside and still slightly pink on the inside, turning over once. Transfer pork to platter; cover with foil to keep warm.

2. Reduce heat to medium-low. To same skillet, add apples, onion, dried cranberries, ginger, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover skillet and cook mixture about 8 minutes or until apples and onion are tender and lightly browned, stirring occasionally.

3. Remove cover and add apple cider and vinegar; heat to boiling over medium-high heat and cook until juice reduces slightly, about 2 minutes. To serve, spoon apple chutney over pork.

  • Each serving: About 320 calories, 30g protein, 29g carbohydrates, 10g total fat (3g saturated), 4g fiber, 85mg cholesterol, 380mg sodium.

We baked a gingersnap-cookie crust and filled it with a creamy pumpkin mixture, then swirled in rum-raisin ice cream. After one taste of this heavenly dessert, no one will believe it has only five ingredients.

Pumpkin and Rum-Raisin Ice-Cream Cake

COOK: 8 minutes

TOTAL: 30 minutes plus overnight freezing

MAKES: 20 servings

2 1/2 cups finely ground gingersnap cookies (about 50 cookies)

1/2 cup margarine or butter (1 stick), melted

2 pints vanilla ice cream, softened

1 can (30 ounces) pumpkin-pie mix (not pure pumpkin)

1 pint rum-raisin ice cream, softened

1. Preheat oven to 375 F. In 9- by 3-inch springform pan, stir ground gingersnaps with melted margarine or butter until moistened. With hand, press mixture onto bottom and all the way up side of pan. Bake crust 8 minutes. Cool crust completely in pan on wire rack. When cool, wrap bottom and side of pan with foil to prevent leaking.

2. In large bowl, whisk vanilla ice cream and pumpkin-pie mix until blended and smooth (ice cream will almost be melted). Pour pumpkin mixture into crust in pan.

3. In medium bowl, whisk rum-raisin ice cream until it's the same consistency as pumpkin mixture. Spoon dollops of rum-raisin ice cream over pumpkin mixture. With tip of knife, cut and twist through mixtures to create marble design. Cover pan with foil and freeze overnight or up to 2 weeks. To serve, let stand at room temperature 10 minutes to soften slightly for easier cutting.

  • Each serving: About 285 calories, 3g protein, 36g carb., 15g total fat (6g saturated), 1g fiber, 40mg cholesterol, 295mg sodium.

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