quick and easy one my lot love....
grill chops, when done spread apple sauce over them and cover with cheese slices. put back under grill til cheese melts.
serve with boiled new potatoes and green beans.
dead easy and quick too!Advice on recipes for pork chops?
Pork Chops and Mushroom Gravy
4 Lean center cut pork chops
2 cans 98% FF cream of mushroom soup
1 large onion (finely chopped)
4 oz Fresh Mushroom (sliced)
1 1/2 cups water
seasoned salt
Spray skillet with cooking spray.
Season pork chops with seasoned salt.
Cook pork chops until brown on each side.
Put mushroom soup, onion, mushroom and water in crockpot.
Mix well.
Add pork chops.
Cover.
Cook on high for 4 hours.*
Serve with mashed potatoes and vegetable. Use the mushroom
soup in the crockpot as the gravy for the potatoes.
*After 4 hours test the pork chops with a fork for tenderness.
If the pork chops do not fall apart easy, cook for an additional
hour.
NGREDIENTS:
* 4 center-cut pork chops, 1/2 to 3/4-inch thick
* salt and pepper, to taste
* 1 egg
* 3 tablespoons milk
* 1/2 cup flour
* 1/4 cup vegetable oil
PREPARATION:
Sprinkle pork chops with salt and pepper. Heat oil in a heavy skillet. Whisk egg and milk together in a shallow bowl. Dip each pork chop in the egg mixture then dredge in flour. Fry in the hot oil for about 4 to 6 minutes on each side.
A tasty skillet pork chop recipe.
INGREDIENTS:
* 4 loin pork chops, about 1 inch thick
* salt, pepper, and flour
* 1 to 2 tablespoons vegetable oil
* 1/4 cup chopped onion
* 2 tablespoons chopped green bell pepper
* 3/4 cup pineapple juice
* 1/2 cup ketchup
* few drops Tabasco sauce
PREPARATION:
Combine flour with salt and pepper. Coat chops with the seasoned flour. Heat skillet over medium heat with oil; brown chops on both sides. Drain off excess fat. Combine 1/4 cup hot water, 1/2 teaspoon salt, 1/8 teaspoon pepper, pineapple juice, ketchup, and Tabasco sauce.
Some of my favourite ways:
1) Marinade them in a little red wine vinegar, some olive oil, plenty of black pepper, a bay leaf and dried oregano. Drain and grill, sprinkled with more oregano.
2) Or fry them, take them out of the pan when cooked and allow to rest. Pour a splash of sherry, vermouth or white wine in the pan, bring to a boil and stir in double cream. Pour in any juices that have come out of the chops, mix and serve.
3) Or bake them with olive oil and par-boiled fresh beetroot and wedges of cox apples
4) Or do similar to #2 - fry them, remove from the pan, throw in sliced mushrooms, allow to soften then continue as above.
5) Or as #1 but use fresh rosemary instead of oregano
6) Slice into strips and and stir fry - add unroasted peanuts, pak choi, chilli and oyster sauce
7) Or as #6 but with Thai green curry paste
******** PORK CHOPS AND BROWN GRAVY
4 med. pork chops
1 lg. onion, sliced thin
1 can beef broth
1 tbsp. sugar
2 tbsp. cornstarch mixed in cold water
1 tbsp. oil
1/4 c. oyster sauce
Cook chops until cooked turning once. Remove chops in same pan. Add onions until glazed; put chops back. add beef broth. Simmer 25 minutes with lid on; turn heat high and oyster sauce and sugar when boiling add cornstarch with cold water stir until thick, serve over rice.
********PARMESAN PORK CHOPS
6 center cut boneless pork chops
1 med. onion
3/4 c. mayonnaise
Approximately 1 c. Parmesan cheese
Garlic powder
Onion powder
Salt (optional)
Pepper (optional)
Sprinkle garlic powder, onion powder, salt and pepper on both sides of pork chop. Slice onion in thin transparent slices. Cover each pork chop with onion slices. Spread mayonnaise over top of pork chop (cover onions). Sprinkle Parmesan cheese to completely coat mayonnaise. Set oven at about 375 degrees. Bake for about 45 minutes until mayonnaise and cheese form a golden crust. Serve immediately. Enjoy!
*************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.
I ALWAYS USE A GOOD RED WINE WHEN I AM COOKING
PORK CHOPS,SOMETIMES I ADD A LITTLE TO THE
SAUCE.
Ingredients:
1kg/2录lb purple or Desir茅e potatoes, peeled and halved
鈥?sea salt and freshly ground black pepper
鈥?4 pork chops, skin removed but kept
extra virgin olive oil
鈥?1 small handful of fresh thyme, leaves picked
鈥?1 teaspoon fennel seeds
鈥?10 bay leaves
鈥?285ml (1/2 pint) cider
鈥?1 tablespoon wholegrain mustard
鈥?4 tablespoons cr猫me fra卯che
鈥?2 knobs of butter
I have to be honest 鈥?once you鈥檝e eaten pork in Italy you have to really look around for anything as fine over here. You see, we鈥檝e become attracted to breeds of pigs that grow very fast to be butchered and sold on a.s.a.p., whereas our old farming methods used breeds that are now considered rare. They take longer to grow to maturity, which gives the meat a fantastic depth of flavour and plenty of snowy white, waxy fat that just melts in the pan. Once you鈥檝e tried that, everything else comes second best.
Preheat the oven to 200掳C/400掳F/gas 6. Parboil your potatoes in salted boiling water for around 15 minutes until tender, then drain. Score the pork skin, season it and put it in a hot roasting tray with a drizzle of olive oil. As it begins to crisp up, add your potatoes and thyme. Toss once or twice (making sure the crackling ends up on top of the potatoes so it crisps up even more) and put in the oven for around 15 minutes until cooked.
Meanwhile, pound up your fennel seeds and bay leaves in a pestle and mortar with 2 tablespoons of salt until you have a fine green moist paste. Shake this through a sieve into a bowl 鈥?this will stop it from sticking together in lumps. Pat your pork chops with a little oil 鈥?this will stop them sticking to the pan. Season the pork chops on both sides with the herb salt and keep any excess to use another day. Preheat your griddle pan until really hot. Don鈥檛 add any extra oil to the pan 鈥?if you do it will start to smoke. Add your pork chops, and cook for around 3-4 minutes on each side, depending on the thickness of the pork. Try to avoid the temptation to overcook them. Once cooked allow to rest for about 4 minutes.
Heat a little pan and add the cider and mustard. Bring to the boil, then reduce by half and add the cr猫me fra卯che. Bring back to the boil and reduce again until the sauce thickens, then remove from the heat. Add the butter and shake the pan around a bit so the sauce thickens and shines. Season to taste.
Serve up the potatoes 鈥?I like to bash up half of them so they kind of smash and crumble 鈥?with the pork, a lovely piece of crackling and any resting juices from the meat. Drizzle over the cider sauce and eat 鈥?what a pleasure. Nice with a simple green salad and a pint of cider.
Someone beat me to it with the apple sauce and cheese BUT, make it blue cheese on top of the apple sauce, melt it under the grill and enjoy. The strong flavour of the blue cheese with the sweetness of the apple sauce is just fantastic.
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