My son has invited his girlfriend over for dinner. She is 18, he is 17. Not often does this happen. He asked me to make pork chops. I don't cook chops often. Any good recipes for someone who still need to go to the store and buy the chops? Dinner is at 7 and time is limited. (I had forgotten about the dinner until bedtime last night) I am looking for something quick and easy but tasty. Any help yahooers?Quick and tasty pork chop recipes?
here it is...
Pork Chops Baked With Cabbage
(Cotes de Porc a l'Auvergnate)
What You Need:
6 quarts water
Salt
3 pounds cabbage, finely chopped (about 12 cups)
3 tablespoons butter
陆 cup finely chopped onions
陆 teaspoon finely chopped garlic
Freshly ground black pepper
8 center-cut loin pork chops, about 戮 inch thick
3 tablespoons oil
陆 cup dry white wine
1 cup heavy cream
1 bay leaf
4 teaspoons freshly grated Parmesancheese mixed with 2 teaspoons fine, dry bread crumbs
How To Cook:
1. In a soup pot or kettle, bring the water and 3 tablespoons of salt to a bubbling boil. Drop in the cabbage and boil for 5 minutes. Drain the cabbage thoroughly in a sieve or colander. In a 10- to 12-inch skillet, melt 2 tablespoons of the butter over moderate heat.
2. When the foam subsides, cook the onions and garlic, stirring constantly, for 3 or 4 minutes, or until they are soft but not brown. Stir in the cabbage, 陆 teaspoon salt and a few grindings of pepper, and cook, stirring frequently, for 5 minutes, or until almost all of the moisture in the pan has evaporated. With a rubber spatula, transfer the contents of the skillet to a bowl; set aside.
3. Pat the pork chops dry with paper towels, and season them with salt and afew grindings of black pepper. In the skillet, melt the remaining 1 tablespoon of butter with the oil over moderate heat. When the foam subsides, brown the chops for about 3 minutes on each side, or until they are a rich golden color.
4. Remove them from the skillet with tongs and set them aside. Pour off almost all the fat from the skillet, leaving only a thin film on the bottom. Add the wine and boil rapidly, stirring frequently and scraping in any brown bits that cling to the bottom and sides of the pan, until the wine is reduced to 录 cup.
5. Mix the reduced wine into the cabbage. Spread about 1/3 of the cabbage in the bottom of a heavy flameproof casserole at least 4 inches deep, and large enough to hold 4 chops in a single layer.
6. Lay 4 chops on top of the cabbage, then add another layer of cabbage, 4 more chops, and finish with the rest of the cabbage. The casserole should be firmly packed. Preheat the oven to 350掳.
7. In a small saucepan, scald the cream by heating it over moderate heat until tiny bubbles form around the edge of the pan. Pour the hot cream into the casserole and place a bay leaf on top of the cabbage.
8. Bring the casserole to a simmer on top of the stove, then set it into a larger pan to catch any juices that may spill over during cooking, cover it tightly, and bake it on the middle shelf of the oven for 1陆 hours.
9. Remove the cover, discard the bay leaf and check the seasoning. Sprinkle the cabbage with cheese and crumbs. Bake the casserole for 30 minutes longer, or until the top is browned and crusty. Serve directly from the casserole.
To serve 4Quick and tasty pork chop recipes?
Cola Pork Chops
* 1 cup ketchup
* 1 cup cola-flavored carbonated beverage
* 2 tablespoons brown sugar
* 8 pork chops
* salt and pepper to taste
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together the ketchup, cola and brown sugar.
3. Place pork chops into a baking pan and pour cola mixture over, coating well. Sprinkle with salt and pepper.
4. Bake for about one hour depending on the thickness of the pork chop.
http://allrecipes.com/Recipe/Cola-Pork-C鈥?/a>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Honeyed Pork Chops
* 2 tablespoons vegetable oil
* 6 boneless pork chops
* 3 tablespoons honey
* 1/2 cup water
* 1/4 cup soy sauce
* 1 small onion, chopped
* 1/4 teaspoon ground ginger
* 1/8 teaspoon ground black pepper
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat the oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Transfer to a baking dish.
3. In a bowl, mix the honey, water, soy sauce, onion, ginger, and pepper. Pour over the pork chops in the baking dish.
4. Bake pork chops 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).
http://allrecipes.com/Recipe/Honeyed-Por鈥?/a>
CREOLE PORK CHOPS
INGREDIENTS:
2 tablespoons vegetable oil or shortening
4 center-cut loin pork chops
4 tablespoons flour, seasoned with salt, pepper, and paprika
1 cup water or chicken broth
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup thinly sliced green onion tops
1/4 cup chopped celery
dash cayenne pepper
salt and pepper to taste
bay leaf
PREPARATION:
Heat oil in a heavy skillet over medium heat. Dredge pork chops in seasoned flour and brown both sides in the hot fat. Pour in 1 cup of water or broth; add remaining ingredients. Cover and simmer until pork is cooked through, about 15 to 20 minutes.
shake and bake
Just buy sliced pork chop. Soak in soy sauce with lemon juice and spicies . Also marinate sauce adds taste. Then fry or roast it.
************OVEN BAKED PORK CHOPS WITH STUFFING
4 pork chops/pork steaks
3 c. soft bread cubes
2 tbsp. finely chopped onion
1/4 melted butter
1 can of cream of mushroom soup
1/4 c. water
1/4 tsp. poultry seasoning
Place pork chops in greased shallow baking dish. (13 x 9 inches). Mix together all other ingredients except the soup, and mound the stuffing mixture over each pork chop. Mix the soup with a 1/3 can of water and pour over the pork chops. Cover dish with foil and bake in a 350 degree oven for 1 hour or until tender.
Hint: Put green beans or another favorite vegetable in one side of the dish and top with water or vegetable juice, and you will have your whole meal complete. Serves 4.
*************CORN-BREAD TOPPED PORK CASSEROLE
olive oil
1 medium onion, diced
2 garlic cloves, minced
2 pounds pork pieces, cut into 1-inch chunks
1 28-ounce can whole tomatoes
1 4-ounce can chopped green chilies, drained
1/2 cup water
2 teaspoons brown sugar
salt
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons double-acting baking powder
1/3 cup milk
1 egg
2 HOURS BEFORE SERVING:
In a large skillet over medium heat, saut茅 onion and garlic until tender in 2 tablespoons olive oil. Using a slotted spoon, remove onion mixture and set aside.
In the drippings remaining in pan, saut茅 pork chunks over medium to high heat until well browned.
Return onion mixture to pan. Stir in tomatoes (with juice from can), brown sugar, green chilies, water and 3/4 teaspoon salt.
Bring to a boil, stirring to loosen brown bits from bottom of skillet.
Spoon pork mixture into a deep 2 1/2-quart casserole dish. Cover casserole and bake at 350掳F for 1 hour.
Corn-bread topping:
5 minutes before pork is done, prepare topping.
Combine flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in a medium bowl. Whisk in milk, egg, and 2 tablespoons olive oil just until blended.
Remove casserole from oven. Pour off or skim excess fat from liquid in casserole. Spread corn-bread batter evenly over top of pork mixture in casserole.
Bake for 20 minutes or until golden and toothpick inserted into corn bread comes out clean.
Serve immediately.
8 servings.
Apricot nectar...
If you have time, marinate the pork in the nectar, otherwise just baste it, and keep basting it during cooking. You can cook it (or your son can) on the stove top, or preferably in the oven (the apricot has a tendancy to burn on the stove top unless it is a low temp.
I also do one with soy sauce, honey, garlic, pepper and vinegar, but this needs to be marinated.
Just put them in a skillet,fry them till done ,then cover with apple sauce,mmmmm trust me they're good.
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