i have 1/2 inch boneless chops that i would like to do something different with. i have some bread crumbs, maybe i can do something with that. any other ideas?Does anyone know a good pork chop recipe?
fennel and wine pork chops
INGREDIENTS
4 pork chops
2 tablespoons garlic salt
1 tablespoon fennel seed
1 cup white wine
DIRECTIONS
Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops.
Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops. 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned flip again.
Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine to the pan.
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Japanese Pork
INGREDIENTS:
Breading:
1 陆 pounds pork (or chicken)
陆 cup flour
录 teaspoon salt
dash of pepper
陆 teaspoon garlic powder
Sauce:
1 陆 tablespoons soy sauce
1 陆 tablespoons water
陆 cup sugar
录 cup vinegar
录 teaspoon garlic powder
1. Preheat oven to 400掳 F.
2. Prepare a baking sheet with aluminum foil that has been sprayed with cooking spray.
3. Mix the 鈥榖reading鈥?up in a bowl big enough to roll chicken pieces in. Coat each piece with the flour mixture and then put on the baking sheet and then spray each piece with cooking spray as well.
4. Bake for 30 minutes, turning each piece at the 15 minute mark.
5. Then turn down heat to 350掳 F, and pour a little of the sauce over each piece. Continue to baste, or pour the sauce in the pan and then roll each piece in the surrounding sticky sauce as it cooks.
6. Once sauce is added, cook for additional 30 minutes, or until desired brown color is achieved and internal temp is 165掳 F.Does anyone know a good pork chop recipe?
Slow Cooker Pepper Pork Chops
2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice
4 (1 to 1 1/2-inch thick) bone-in pork chops
2 teaspoons kosher salt
3 ounces dried apple slices
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme
Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
Place the apples in the slow cooker.
Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.
Italian Style Pork Chop Skillet
1 Tbsp. vegetable oil
4 loin cut pork chops
陆 tsp. lemon pepper
1 can tomato sauce
陆 tsp. minced garlic
1 tsp. dried basil
1 tsp. Worcestershire sauce
陆 cup water
戮 cup of uncooked rice
陆 cup green pepper, chopped
1 can Italian green beans, drained
录 cup mozzarella cheese, shredded
1. Heat oil in large skillet over medium/high heat.
2. Add chops, season with lemon pepper and cook until browned
3. on both sides; remove and set aside.
4. Drain any remaining oil from skillet and add green pepper, garlic,
5. 1 cup tomato sauce, basil, water, and rice to skillet; mixing well.
4. Bring all to a boil over medium/high heat; stirring occasionally.
5. Cover, reduce heat to low and simmer for 20 minutes or until all liquid is absorbed.
6. Stir in green beans along with remaining tomato sauce.
7. Arrange pork chops on top and sprinkle each with 1 Tbsp. of cheese.
8. Cover and simmer for an additional 10 to 12 minutes or until cheese is melted.
Makes 4 servings
Pork Chops %26amp; Stuffing Bake
4 pork steaks
2 Tbsp. vegetable oil
3/4 tsp. lemon pepper
2 cups toasted bread cubes
1/3 cup celery, chopped
1/3 cup onion, chopped
3/4 cup apples, chopped
3/4 tsp. ground sage
1/8 tsp. black pepper
3/4 tsp. salt
1/4 cup beef broth
Cooking spray
1. Preheat oven to 350 degrees F. and lightly coat a 9'; X 13'; baking pan with cooking spray.
2. Heat oil in a large skillet over medium heat.
3. Season meat with lemon pepper and brown in hot oil.
4. Meanwhile, combine bread cubes, apples, celery, onion, sage, salt, and black pepper in prepare pan.
5. Add beef broth and toss all to lightly moisten.
6. Place browned chops on top of bread dressing.
7. Cover and bake for 1 hour or until tender.
Smothered Pork Chops
6 slices of bacon, uncooked
1 onion, sliced
4 or 6 loin pork chops
Salt and black pepper to taste
1 cup all-purpose flour
1 cup hot water
1 cup milk
1. Fry bacon in a large skillet over medium heat; remove to paper towel to drain.
2. Saut茅 onion in same skillet with bacon grease; remove to paper towel to drain.
3. Combine salt and pepper with flour in a small bowl.
4. Dredge pork chops in seasoned flour and fry in same skillet with bacon grease until light brown; set aside in a warm place.
5. Add remaining flour to bacon grease (add a little vegetable oil if needed) and lightly brown.
6. Add hot water immediately, and then milk while stirring vigorously.
7. Add more salt and pepper if needed.
8. Place pork chops, bacon and onions into gravy and reduce heat.
9. Cover and simmer for 20 minutes.
Pork Chops with Mushroom and Tomatoes
4 to 6 pork chops*
1 Tbsp. Season Salt or Lemon Pepper
4 large potatoes, peeled and quartered
2 cups baby carrots
1 small green pepper, sliced
1 onion, sliced thin
1 can diced or stewed tomatoes
1 small can mushrooms, drained
2 cans Italian green beans, drained
2 Tbsp. Italian dressing
Aluminum foil
Cooking spray
1. Rub pork chops seasoning; set aside
2. Meanwhile place green bean on a large sheet of aluminum foil
and drizzle Italian dressing on top; fold foil and seal edges to
form packet.
3. Prepare potatoes, onion and green pepper.
4. Preheat oven to 425 degrees F. and lightly coat a 9 X 13 inch
baking pan or a small roasting pan with cooking spray.
5. Place pork chops in center of prepared pan.
6. Arrange potatoes and carrots around meat.
7. Add onions, green peppers and mushrooms to pan.
8. Pour tomatoes over all.
9. Cover and bake for 30 minutes.
10. Uncover, add packet of green beans (not in same pan as chops).
11. Continue baking for an addition 15 to 25 minutes or until meat is done.
* 2 to 3 lb. pork roast can be substituted for pork chops, if desired.
Sweet and Zesty Pork Chop Skillet
1 Tbsp. olive oil
4 loin cut pork chops
1 can tomato soup
陆 cup water
2 Tbsp. brown sugar
2 Tbsp. ketchup
Dash of Worcestershire sauce
1. Heat oil in a large skillet over medium heat.
2. Cook pork chops in hot oil until browned on both sides; remove and set aside.
3. Add soup, brown sugar, ketchup, and Worcestershire sauce; stir to mix well.
4. Bring mixture to boil and add pork chops to mixture.
5. Cover, reduce heat and simmer for 10 minutes or until thoroughly heated.
6. Serve over cooked rice or mashed potatoes
Makes 4 servings
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