I have asparagus, courgettes, carrots, parsnips, onion, garlic, a green pepper, celery an old potato and the usual herbs and stuff in the cupboards. Any help would be hugely appreciated
Edit: I also have a couple of applesAny recipes for pork chops with these ingredients?
You can use your carrots, onion, garlic and potato with my pork chop recipe: http://www.eat-well-save-money-recipes.c鈥?/a>
You won't see the carrots in my recipe. So just peel and cut and add to the pan. It will taste delicious!
Hope this helps,
AnneAny recipes for pork chops with these ingredients?
Just make a Ragout and add in some white wine. Simmer for 2 to 3 hours and you'll have a delicious meal with bread, cornbread, sourdough, baguette or pasta. Please fry the pork chops first after seasoning with salt and pepper. Fry the onions to caramelise the sugars first also before simmering everything on low heat. Enjoy! {:-)
Just for a stab in the dark, which I always do, put your pork chops, herbs, cleaned and diced potato, carrots, parsnips, onion and garlic (just a little), green peper and celery in a slow cooker and cook for about 4-6 hours. When done, add asparagus (if canned) and cook a final 15 minutes. And voila! a GREAT one piece meal!
Apples? Cut them into wedges (with no seeds) and use them for dessert. Your meal is now complete! Bon appetit!!!!
Sure, you can use whatever you wish...sometimes the recipes you make up as you go are the best ones! You could bake the pork chops in all the seasoning listed above, in just a tid bit of water in bottom of dish..and cut those vege's up and bake with the pork chops! Good luck..it may turn out delicious!
I tried this recipe for pork chop-hashbrown bake a couple of weeks ago and was very pleased with it. you may want to take a look at it.
Thursday, January 7, 2010
I am looking for the world's best pork chop recipe....anyone??
Just a little side note....my girlfriend hates onions....all onions....yes, weird, i know. But, in leiu of this, recipes that excluded onions would be best!I am looking for the world's best pork chop recipe....anyone??
I don't know about 'best' but the way my mom taught me to make pork chops is probably the easiest and they still turn out tender and tasty.
Just get a box of Au Gratin Potatoes, prepare according to the directions but put the pork chops on top before you cook the potatoes in the oven. By the time your potatoes are done, the pork chops are done and they are oh so good!I am looking for the world's best pork chop recipe....anyone??
Pan fry the chops then put in a baking casserole Golden Mushroom soup ,no water added (not cream of mushroom ).Bake until the soup starts to crust on the edges. Its simple and excellent
ok
PORK CHOPS AND APPLESAUCE
The predicaments of six kids growing up under one suburban roof were the cornerstone of each Brady Bunch episode. In ';The Personality Kid,'; which first aired in 1971, Peter thinks he's dull and goes looking for a new image. Trying on Humphrey Bogart for size, he asks Alice what's for dinner. ';Pork chops and applesauce,'; Peter repeats 脿 la Bogart. ';Ain't that swell.'; His parents and Alice make lighthearted fun of Peter's new accent.
Active time: 50 min Start to finish: 1 1/2 hr
click photo to enlarge
For pork chops
2 cups milk
3 teaspoons salt
8 (1/2-inch-thick) pork chops (with or without bone; 2 lb total)
3 1/2 cups fresh bread crumbs (from 10 slices firm white sandwich bread, ground in a food processor)
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
2 to 3 tablespoons vegetable oil
2 to 3 tablespoons unsalted butter
For applesauce
3 lb mixed McIntosh and Gala apples
1/4 cup water
3 tablespoons sugar
1 tablespoon cider vinegar
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground allspice
Marinate pork chops:
Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
Make applesauce while chops marinate:
Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
Fry pork chops:
Preheat oven to 200掳F.
Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.
Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saut茅 pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed.)
Serve pork chops with applesauce.
Cooks' notes:
鈥?Pork chops can be marinated in milk up to 4 hours.
鈥?Applesauce can be made 1 day ahead and chilled, covered. Reheat before serving.
Makes 4 to 8 servings.
Cook pork chops german style... they are called SCHNITZEL
Get some thin pork steaks
Moisten them with an egg wash
Put on some bread crumbs inmediatle after (progresso italian crums are great)
Fry on a hot pan with plenty of oil
Serve hot.
You can pour sauce on them. Jaeger schnitzel have a mushroom gravy over it. It's scrumptious.
Herb butter is great over the schnitzel too.
Good luck
Cheesy Pork Chops
Ingredients
(6 servings)
6 Pork chops
1/4 c Flour
Salt
Paprika
Pepper
Butter to fry in
3/4 c Ilk
8 oz Package of cream cheese, cu
1/2 tb Garlic salt ( I now use garl
1/2 c Parmesan cheese ( I usually
Instructions
Coat the chops with the seasoned flour, and brown in margerine or butter. Heat milk and add cream cheese, garlic salt and 1/4 C Parmesan cheese, mixing well until blended. Place chops in baking dish ( 12x8). Cover with sauce, and 1/4 Parmesan cheese, bake at 325, 50 minutes, or until chops are tender.
Do you have a crockpot?? If not get one because the crockpot can be your friend. This is my boyfriend's recipe.
1 pkg of bone in pork chops
1/2 c flour
oil
2 cans of cream of soup (take your pick)
1 T mustard (the spice)
Spices
1/2 c milk
OK so take your chops and coat them with flour make sure you sake them to get excess four off. Heat your oil (you will want this pretty hot) sear the pork chops one each side about 2 min on each side. Add to crockpot. Pour in Soup, mustard, several shakes of spices (garlic, salt , pepper etc.) and milk.
Cook for at leas 8-10 hours on low.
They will be falling off the bone make sure you discard any bone and serve the chops over cooked rice.
World's Best Marinated Pork Chops
Recipe #21888
We love this as a nice alternative to plain fried pork chops. I usually accompany these with my lemon vermicelli recipe and a green vegetable. Prep time does not include time in marinade.
by susan
Requires Premium Membership
My Notes
ONLY YOU see your private notes, and they print with the recipe.
4
servings click to change U.S./Metric measurement system or number of servings
time to make 30 min 10 min prep
Change to: servings US Metric
4 thick pork chops
1/2 cup garlic-flavored red wine vinegar
1 egg
1 tablespoon cold water
1 1/2 cups Italian style breadcrumbs
1/3 cup olive oil
1. Arrange pork chops in a shallow pan.
2. Pour vinegar over the chops.
3. Cover and allow to marinate in refrigerate for at least 3 hours turning once.
4. Beat egg with cold water.
5. Dip both sides of each chop in egg mixture and then coat with bread crumbs.
6. In a large skillet heat olive oil.
7. Saute chops until browned on both sides and cooked through.
I don't know about 'best' but the way my mom taught me to make pork chops is probably the easiest and they still turn out tender and tasty.
Just get a box of Au Gratin Potatoes, prepare according to the directions but put the pork chops on top before you cook the potatoes in the oven. By the time your potatoes are done, the pork chops are done and they are oh so good!I am looking for the world's best pork chop recipe....anyone??
Pan fry the chops then put in a baking casserole Golden Mushroom soup ,no water added (not cream of mushroom ).Bake until the soup starts to crust on the edges. Its simple and excellent
ok
PORK CHOPS AND APPLESAUCE
The predicaments of six kids growing up under one suburban roof were the cornerstone of each Brady Bunch episode. In ';The Personality Kid,'; which first aired in 1971, Peter thinks he's dull and goes looking for a new image. Trying on Humphrey Bogart for size, he asks Alice what's for dinner. ';Pork chops and applesauce,'; Peter repeats 脿 la Bogart. ';Ain't that swell.'; His parents and Alice make lighthearted fun of Peter's new accent.
Active time: 50 min Start to finish: 1 1/2 hr
click photo to enlarge
For pork chops
2 cups milk
3 teaspoons salt
8 (1/2-inch-thick) pork chops (with or without bone; 2 lb total)
3 1/2 cups fresh bread crumbs (from 10 slices firm white sandwich bread, ground in a food processor)
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
2 to 3 tablespoons vegetable oil
2 to 3 tablespoons unsalted butter
For applesauce
3 lb mixed McIntosh and Gala apples
1/4 cup water
3 tablespoons sugar
1 tablespoon cider vinegar
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground allspice
Marinate pork chops:
Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
Make applesauce while chops marinate:
Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
Fry pork chops:
Preheat oven to 200掳F.
Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.
Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saut茅 pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed.)
Serve pork chops with applesauce.
Cooks' notes:
鈥?Pork chops can be marinated in milk up to 4 hours.
鈥?Applesauce can be made 1 day ahead and chilled, covered. Reheat before serving.
Makes 4 to 8 servings.
Cook pork chops german style... they are called SCHNITZEL
Get some thin pork steaks
Moisten them with an egg wash
Put on some bread crumbs inmediatle after (progresso italian crums are great)
Fry on a hot pan with plenty of oil
Serve hot.
You can pour sauce on them. Jaeger schnitzel have a mushroom gravy over it. It's scrumptious.
Herb butter is great over the schnitzel too.
Good luck
Cheesy Pork Chops
Ingredients
(6 servings)
6 Pork chops
1/4 c Flour
Salt
Paprika
Pepper
Butter to fry in
3/4 c Ilk
8 oz Package of cream cheese, cu
1/2 tb Garlic salt ( I now use garl
1/2 c Parmesan cheese ( I usually
Instructions
Coat the chops with the seasoned flour, and brown in margerine or butter. Heat milk and add cream cheese, garlic salt and 1/4 C Parmesan cheese, mixing well until blended. Place chops in baking dish ( 12x8). Cover with sauce, and 1/4 Parmesan cheese, bake at 325, 50 minutes, or until chops are tender.
Do you have a crockpot?? If not get one because the crockpot can be your friend. This is my boyfriend's recipe.
1 pkg of bone in pork chops
1/2 c flour
oil
2 cans of cream of soup (take your pick)
1 T mustard (the spice)
Spices
1/2 c milk
OK so take your chops and coat them with flour make sure you sake them to get excess four off. Heat your oil (you will want this pretty hot) sear the pork chops one each side about 2 min on each side. Add to crockpot. Pour in Soup, mustard, several shakes of spices (garlic, salt , pepper etc.) and milk.
Cook for at leas 8-10 hours on low.
They will be falling off the bone make sure you discard any bone and serve the chops over cooked rice.
World's Best Marinated Pork Chops
Recipe #21888
We love this as a nice alternative to plain fried pork chops. I usually accompany these with my lemon vermicelli recipe and a green vegetable. Prep time does not include time in marinade.
by susan
Requires Premium Membership
My Notes
ONLY YOU see your private notes, and they print with the recipe.
4
servings click to change U.S./Metric measurement system or number of servings
time to make 30 min 10 min prep
Change to: servings US Metric
4 thick pork chops
1/2 cup garlic-flavored red wine vinegar
1 egg
1 tablespoon cold water
1 1/2 cups Italian style breadcrumbs
1/3 cup olive oil
1. Arrange pork chops in a shallow pan.
2. Pour vinegar over the chops.
3. Cover and allow to marinate in refrigerate for at least 3 hours turning once.
4. Beat egg with cold water.
5. Dip both sides of each chop in egg mixture and then coat with bread crumbs.
6. In a large skillet heat olive oil.
7. Saute chops until browned on both sides and cooked through.
Simple pork chop recipe (6 ingred. or less?)?
Or a SIMPLE meat recipe that is done on the oven or in the stove-I hate to BBQ. Something with 6 ingred. or less please. Thanks for all your help.Simple pork chop recipe (6 ingred. or less?)?
My family loves this recipe. Its so simple and taste great.
********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!Simple pork chop recipe (6 ingred. or less?)?
I usually buy boneless pork chops and a really good marinade. Throw em' on the grill.
Italian porkchops
3 tablespoons minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon fennel seed, crushed
1/4 teaspoon garlic powder
1/2 teaspoon pepper
4 (4 ounce) boneless pork loin chops, 1/2 inch thick
In a bowl, combine the first five ingredients; rub over pork chops. Place in a 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Bake uncovered, at 350 degrees F for 38-42 minutes or until juices run clear.
preheat oven to 350 degrees.take a package of pork chops (4-6) season both sides of meat with salt,black pepper,seasoned salt and garlic powder ,place in a 13x9 baking dish. (i prefer glass) pour either 2 large cans or 3 small cans of cream of celery soup over the pork chops.cover pan with aluminum foil and bake for 60-65 minutes,longer if chops are thick.serve with rice or noodles,rolls or bread and a vegetable.good luck.i have made this many times it is very good and is nice for a different taste.
Marinate pork chops in a few dashes of Teriyaki sauce for 15 minutes before baking.
Serve w/ cucumber salad %26amp; rice.
Oh so simple and good too...Pre heat your oven to 350. Brown your chops with a little onion and Merlot. Get your baking dish out and place your pork chops in it. Get two cans of Cream Of Mushroom Soup, a can of chicken Broth and mix together then pour over chops. Season with some salt,pepper and garlic powder (easy on the powder). Bake 45 mins. MMMM Good!
Dip chops in egg that u mix up than in crackers and fry
My favorite way to have pork chops is to brown them in a skillet, then put in a covered casserole dish with gravy (dry packets or jarred) and bake (350) for about 30 minutes....... moist and tasty. Make sure to salt and pepper the chops before browning. The gravy can then be used for your side of mashed potatoes.
Saute chops in olive oil with diced garlic %26amp; onions. When done add powered ginger, thyme and liquid milk. Let thicken and enjoy with rice or potatoes
Don't knock it until you try it
Dr. Pepper Chops Recipe
Serves 4
4 average-sized Pork Chops
2/3 cup Dr. Pepper
2/3 cup Ketchup
1 tsp. Worcestershire Sauce
1 tsp. dried Oregano
Pre-heat the oven to 400掳F.
Place the pork chops in a baking pan or glass casserole dish large enough so the sides of the chops are not touching.
In a small mixing bowl whisk together the Dr. Pepper, ketchup, Worcestershire sauce, and oregano. Pour the mixture over the chops.
Place the baking pan in the oven and bake for 20 to 25 minutes, or until the desired tenderness. Serve with a small amount of the juices over the meat.
Here is one way I've found to get yummy pork chops... put them in a 9x13 pan set oven to 325 and pour on apple juice about 2 inches or so- cover with aluminum foil and bake about an hour... uncover and baste the chops(add more apple juice if necessary and bake an additional 1/2 hour uncovered... (have also added apple slices and some thinly sliced sweet onion on top of the chops/ very good)
For this recipe you'll need:
4 -6 bone-in pork chops
2 boxes Kraft Macaroni and Cheese
1 yellow onion, sliced into rings
1 cube butter
1 3 oz package cream cheese
1/2 cup milk
Season chops with salt/pepper/ and garlic. Saute until browned in part of the butter. Make mac and cheese according to package directions. Add cream cheese and milk. Saute onion in pan. Layer mac and cheese, chops and onion. Cover and bake for 45 minutes in 350 degree oven
Rub pork chops with onion soup mix, then get a can of cream of mushroom soup, put in an oven prooved pan according to directions on label. Put pork chops in and cut up potatoes in pieces and add to the pan. Cover with aluminum foil and put in oven for about an hour and a half at 300F. serve with salad or veggies.
1 1/2 C FLOUR
2 tsp SALT
1 1/2 tsp PEPPER
Mix above ingredints well with a fork
Salt and pepper both sides of chops.
Coat with flour mixture.
Heat 1/2 inch of oil in a frying pan and fry chops at pretty high heat for about 5 minutes each side, lower and cook and additional 5 to10 minutes.
Roquefort-Stuffed Pork Chops
Servings: Serves 4.
Ingredients:
4 1-inch-thick pork rib chops or boneless pork loin chops
3 tablespoons butter
1 1/2 cups small cubes of French bread**
1 cup chopped mushrooms
2 tablespoons minced onion
1/2 teaspoon dried rosemary, finely crumbled
1/2 cup crumbled Roquefort cheese or blue cheese (about 2 ounces)
Preparation:
Preheat oven to 350掳F. Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.
Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and saut茅 until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in same skillet. Add mushrooms, onion and rosemary and saut茅 until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes.
Mix Roquefort into bread mixture; season with salt and pepper. Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.
Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add pork to skillet; saut茅 until brown, about 2 minutes per side. Place skillet in oven. Bake pork until cooked through, about 25 minutes.
Note: **
can use stuffing box mix to save time.
Pork Chops
4 pork chops 2 shallots, minced
2 tablespoons olive oil 1/2 cup white wine
Salt 1/2 cup chicken stock
Pepper 1 tablespoon cold butter
Preheat oven to 350 degrees. Season pork chops liberally with salt and pepper. Heat oil in large skillet and brown pork chops on both sides. Remove chops to a baking dish, cover with foil and bake for 20 minutes. Add shallots to skillet and cook for 1 minute. Add white wine and simmer until it becomes syrupy. Add chicken stock and season with salt and pepper. Return to a simmer and finish with tablespoon of cold butter
Pork Chops alla Pizzaiola
2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence **
1/4 teaspoon dried red pepper flakes, or more to taste
1 tablespoon chopped fresh Italian parsley leaves
Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
Note:**
Herbes de Provence:
The mixture typically contains rosemary, marjoram, basil, bay leaf, thyme, and sometimes lavender flowers and other herbs.
The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture.
Hope these help. enjoy.
* 4 pork chops
* salt and pepper to taste
* 1 pinch garlic salt, or to taste
* 1 onion, chopped
* 1/2 pound fresh mushrooms, sliced
* 1 (10.75 ounce) can condensed cream of mushroom soup
Season pork chops with salt, pepper, and garlic salt to taste. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
Smothered Pork Chops
1 pkg. (1-1/2 lbs) boneless pork chops
* 1 can cream of mushroom soup
* 1/2 can milk
* 2 Tbls. butter or margerine
* 1 tsp. ground sage
Directions
1. Melt butter in heavy skillet.
2. Brown pork chops on both sides and remove from skillet.
3. Stir sage into the butter left in the skillet.
4. Add cream of mushroom soup and 1/2 can milk.
5. Stir soup mixture until well-blended.
6. Return pork chops to pan %26amp; spoon gravy (soup mixture) over the top.
7. Cover and cook approx. 20 minutes or until pork chops are no longer pink in the center.
8. Serve with hot rice.
pork chops
1 package lipton onion soups mix
chopped bell pepper and onion
sliced mushrooms.
Mix all in skillet and smother chops till done.
Easy one.....
dust the chops with flour, dip in an egg wash, then into flavored breadcrumbs. Place in a roasting pan. Take a package of saurkraut and put the kraut around the chop, pour in some of the liquid, but not all. Dot with butter. Cover in foil. In oven at 350 for about 35 minutes.
I usually add some apples with the kraut before putting in the oven.
Well this is one im making tonight actually.
Cook some sage sausege, like half a tube. (Jimmy Dean)
1 and 1/2 med size cans of bush baked beans
1/2 sweet onion cut up
a little honey ( squeeze for 5 sec)
and a little mustard (5 sec
mix and put in the pan
sautee pork chops till lightly brown on both sides
season as desired
layer on top of the baked beans
im not sure about temp or cook times look it up according to the thickness of the chops
probably like 375 for 30-40 min
Lightly brown the chops, take the chops out of the pan, add a few spoons of apple butter or apple jelly, cook down and add a few pats of butter. Spoon sauce over the chops then serve. You can also do this with cherry jelly or canned cherries.
My family loves this recipe. Its so simple and taste great.
********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!Simple pork chop recipe (6 ingred. or less?)?
I usually buy boneless pork chops and a really good marinade. Throw em' on the grill.
Italian porkchops
3 tablespoons minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon fennel seed, crushed
1/4 teaspoon garlic powder
1/2 teaspoon pepper
4 (4 ounce) boneless pork loin chops, 1/2 inch thick
In a bowl, combine the first five ingredients; rub over pork chops. Place in a 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Bake uncovered, at 350 degrees F for 38-42 minutes or until juices run clear.
preheat oven to 350 degrees.take a package of pork chops (4-6) season both sides of meat with salt,black pepper,seasoned salt and garlic powder ,place in a 13x9 baking dish. (i prefer glass) pour either 2 large cans or 3 small cans of cream of celery soup over the pork chops.cover pan with aluminum foil and bake for 60-65 minutes,longer if chops are thick.serve with rice or noodles,rolls or bread and a vegetable.good luck.i have made this many times it is very good and is nice for a different taste.
Marinate pork chops in a few dashes of Teriyaki sauce for 15 minutes before baking.
Serve w/ cucumber salad %26amp; rice.
Oh so simple and good too...Pre heat your oven to 350. Brown your chops with a little onion and Merlot. Get your baking dish out and place your pork chops in it. Get two cans of Cream Of Mushroom Soup, a can of chicken Broth and mix together then pour over chops. Season with some salt,pepper and garlic powder (easy on the powder). Bake 45 mins. MMMM Good!
Dip chops in egg that u mix up than in crackers and fry
My favorite way to have pork chops is to brown them in a skillet, then put in a covered casserole dish with gravy (dry packets or jarred) and bake (350) for about 30 minutes....... moist and tasty. Make sure to salt and pepper the chops before browning. The gravy can then be used for your side of mashed potatoes.
Saute chops in olive oil with diced garlic %26amp; onions. When done add powered ginger, thyme and liquid milk. Let thicken and enjoy with rice or potatoes
Don't knock it until you try it
Dr. Pepper Chops Recipe
Serves 4
4 average-sized Pork Chops
2/3 cup Dr. Pepper
2/3 cup Ketchup
1 tsp. Worcestershire Sauce
1 tsp. dried Oregano
Pre-heat the oven to 400掳F.
Place the pork chops in a baking pan or glass casserole dish large enough so the sides of the chops are not touching.
In a small mixing bowl whisk together the Dr. Pepper, ketchup, Worcestershire sauce, and oregano. Pour the mixture over the chops.
Place the baking pan in the oven and bake for 20 to 25 minutes, or until the desired tenderness. Serve with a small amount of the juices over the meat.
Here is one way I've found to get yummy pork chops... put them in a 9x13 pan set oven to 325 and pour on apple juice about 2 inches or so- cover with aluminum foil and bake about an hour... uncover and baste the chops(add more apple juice if necessary and bake an additional 1/2 hour uncovered... (have also added apple slices and some thinly sliced sweet onion on top of the chops/ very good)
For this recipe you'll need:
4 -6 bone-in pork chops
2 boxes Kraft Macaroni and Cheese
1 yellow onion, sliced into rings
1 cube butter
1 3 oz package cream cheese
1/2 cup milk
Season chops with salt/pepper/ and garlic. Saute until browned in part of the butter. Make mac and cheese according to package directions. Add cream cheese and milk. Saute onion in pan. Layer mac and cheese, chops and onion. Cover and bake for 45 minutes in 350 degree oven
Rub pork chops with onion soup mix, then get a can of cream of mushroom soup, put in an oven prooved pan according to directions on label. Put pork chops in and cut up potatoes in pieces and add to the pan. Cover with aluminum foil and put in oven for about an hour and a half at 300F. serve with salad or veggies.
1 1/2 C FLOUR
2 tsp SALT
1 1/2 tsp PEPPER
Mix above ingredints well with a fork
Salt and pepper both sides of chops.
Coat with flour mixture.
Heat 1/2 inch of oil in a frying pan and fry chops at pretty high heat for about 5 minutes each side, lower and cook and additional 5 to10 minutes.
Roquefort-Stuffed Pork Chops
Servings: Serves 4.
Ingredients:
4 1-inch-thick pork rib chops or boneless pork loin chops
3 tablespoons butter
1 1/2 cups small cubes of French bread**
1 cup chopped mushrooms
2 tablespoons minced onion
1/2 teaspoon dried rosemary, finely crumbled
1/2 cup crumbled Roquefort cheese or blue cheese (about 2 ounces)
Preparation:
Preheat oven to 350掳F. Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.
Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and saut茅 until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in same skillet. Add mushrooms, onion and rosemary and saut茅 until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes.
Mix Roquefort into bread mixture; season with salt and pepper. Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.
Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add pork to skillet; saut茅 until brown, about 2 minutes per side. Place skillet in oven. Bake pork until cooked through, about 25 minutes.
Note: **
can use stuffing box mix to save time.
Pork Chops
4 pork chops 2 shallots, minced
2 tablespoons olive oil 1/2 cup white wine
Salt 1/2 cup chicken stock
Pepper 1 tablespoon cold butter
Preheat oven to 350 degrees. Season pork chops liberally with salt and pepper. Heat oil in large skillet and brown pork chops on both sides. Remove chops to a baking dish, cover with foil and bake for 20 minutes. Add shallots to skillet and cook for 1 minute. Add white wine and simmer until it becomes syrupy. Add chicken stock and season with salt and pepper. Return to a simmer and finish with tablespoon of cold butter
Pork Chops alla Pizzaiola
2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence **
1/4 teaspoon dried red pepper flakes, or more to taste
1 tablespoon chopped fresh Italian parsley leaves
Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
Note:**
Herbes de Provence:
The mixture typically contains rosemary, marjoram, basil, bay leaf, thyme, and sometimes lavender flowers and other herbs.
The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture.
Hope these help. enjoy.
* 4 pork chops
* salt and pepper to taste
* 1 pinch garlic salt, or to taste
* 1 onion, chopped
* 1/2 pound fresh mushrooms, sliced
* 1 (10.75 ounce) can condensed cream of mushroom soup
Season pork chops with salt, pepper, and garlic salt to taste. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
Smothered Pork Chops
1 pkg. (1-1/2 lbs) boneless pork chops
* 1 can cream of mushroom soup
* 1/2 can milk
* 2 Tbls. butter or margerine
* 1 tsp. ground sage
Directions
1. Melt butter in heavy skillet.
2. Brown pork chops on both sides and remove from skillet.
3. Stir sage into the butter left in the skillet.
4. Add cream of mushroom soup and 1/2 can milk.
5. Stir soup mixture until well-blended.
6. Return pork chops to pan %26amp; spoon gravy (soup mixture) over the top.
7. Cover and cook approx. 20 minutes or until pork chops are no longer pink in the center.
8. Serve with hot rice.
pork chops
1 package lipton onion soups mix
chopped bell pepper and onion
sliced mushrooms.
Mix all in skillet and smother chops till done.
Easy one.....
dust the chops with flour, dip in an egg wash, then into flavored breadcrumbs. Place in a roasting pan. Take a package of saurkraut and put the kraut around the chop, pour in some of the liquid, but not all. Dot with butter. Cover in foil. In oven at 350 for about 35 minutes.
I usually add some apples with the kraut before putting in the oven.
Well this is one im making tonight actually.
Cook some sage sausege, like half a tube. (Jimmy Dean)
1 and 1/2 med size cans of bush baked beans
1/2 sweet onion cut up
a little honey ( squeeze for 5 sec)
and a little mustard (5 sec
mix and put in the pan
sautee pork chops till lightly brown on both sides
season as desired
layer on top of the baked beans
im not sure about temp or cook times look it up according to the thickness of the chops
probably like 375 for 30-40 min
Lightly brown the chops, take the chops out of the pan, add a few spoons of apple butter or apple jelly, cook down and add a few pats of butter. Spoon sauce over the chops then serve. You can also do this with cherry jelly or canned cherries.
Does anyone have any recipes for pork chops?
I'm looking for an easy kind of romantic way to serve pork chops. Maybe with some rice and a vegetable side, a nice wine. What would be the best way to cook the pork chops?Does anyone have any recipes for pork chops?
.Mandarin Pork Chops
4 pork chops
1 tablespoon vegetable oil
1/2 cup orange juice
1/4 cup water
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon cornflour (I change that from cornstarch)
2 teaspoons chicken stock powder
1 (11 ounce) can mandarin oranges, drained
1 green pepper, sliced
In large skillet, brown chops in oil; remove from pan.
In skillet, add remaining ingredients except orange segments and green pepper; cook and stir until slightly thickened.
Add chops; cover and simmer 20 minutes or until tender.
Add orange segments and green pepper; heat through.
served with:
Fried Rice
25 min 5 min prep
Change to: servings US Metric
1 tablespoon butter or margarine
2 eggs, beaten
1 tablespoon butter or margarine
1/4 cup chopped onions
1/4 cup chopped green peppers (optional)
2 cups rice, prepared and cooled
1/2 cup cooked pork (optional) or shrimp (optional) or chickens (optional)
1/4 cup soy sauce
1/2 cup cooked peas (optional)
Melt 1 tablespoon butter in skillet or wok.
Scramble eggs in butter, breaking up the cooked eggs into small pieces.
Set aside.
Melt 1 tablespoon butter in skillet or wok.
Saute onions and/or green peppers in butter for 3 minutes.
Combine eggs, onions, rice, and meat.
Stir in soy sauce until color of rice is uniform.
Stir in peas.
Heat only until warm.
or
Curried Pork Chops
30 min 20 min prep
Change to: servings US Metric
3 tablespoons all-purpose flour
seasoning salt
black pepper, ground
4 pork loin chops, cut 3/4 inch thick (about 1 1/2 pounds)
2 tablespoons Wesson Oil
1 medium onion, cut into eighths
1 medium apple, cored and cut into eighths
1 (15 ounce) can Hunts Ready Tomato Sauces Chunky Special
1/4 cup raisins
2 teaspoons curry powder
1 teaspoon sugar
1/8 teaspoon red peppers, ground
Stir together flour, seasoned salt and black pepper in a shallow dish.
Dip pork chops into flour mixture, coating both sides.
Heat Wesson Oil in large skillet. Cook and stir onion and apple in hot oil until onion is tender.
Remove from skillet; set aside. Cook chops in hot skillet until lightly brown on both sides.
Remove chops from skillet. Drain off fat. Stir Hunt's Ready Tomato Sauce Chunky Special, raisins, curry powder, sugar and ground red pepper into skillet. Return chops, apple, and onion to skillet. Bring to boiling; reduce heat. Simmer, covered, 10-15 minutes or until pork chops are tender and no longer pink.
served with: White Rice
Pork Chops Dijon
18 min
Change to: servings US Metric
4 pork loin chops, 1/2 thick
1 medium onion
3 tablespoons dijon-style mustard
2 tablespoons Italian salad dressing (low-calorie dressing)
1/4 teaspoon pepper
Trim excess fat from chops.
Spray a 10-inch skillet with nonstick spray coating.
Brown chops on both sides in hot skillet.
Remove chops.
Add onions; cook and stir over medium heat 3 minutes.
Push onions aside; return chops to skillet.
Combine mustard, dressing and pepper; spread over chops.
Cover; cook over medium-low heat 15 minutes or till meat is tender
served with:
Danish Browned Cabbage With Caraway
2录 hours 10 min prep
Change to: servings US Metric
4 tablespoons bacon drippings (or other veggie oil)
5 cups cabbage, coarsley chopped
1 teaspoon caraway seeds
Melt Bacon dripping in a saucepan (or heat oil).
Add cabbage.
cook on low heat for 30 minutes.
Add caraway seeds, continue cooking for at least another 1 1/2 hours. I have had it on for 4 hours.
Give the pot a stir every time you pass by the stove.
The cabbage will be golden brown when it is done.Does anyone have any recipes for pork chops?
Grilled Or Pan-Fried Pork Chops With Vanilla-Scented Apples
Ingredients:
4 loin or rib pork chops
3 large Fuji or other firm, sweet apples, cored, peeled and sliced into 12 slices
2 tablespoons butter
2 tablespoons brown sugar
1/4 cup apple juice or cider
1/2 to 1 teaspoon pure vanilla extract (or to taste)
Salt and pepper to taste
Instructions:
Grill or pan cook pork chops until barely done. Place on a platter in a warm oven.
Add butter and brown sugar to pan used to cook pork chops and set over medium heat. Stir butter and sugar to blend well and to allow to caramelize slightly and to loosen small pieces of the pork chops.
Add apple juice or cider and apple slices. Cook apples just until done, then remove with a slotted spoon and set apples aside.
Reduce the pan juices to two to three tablespoons. Remove from heat and add vanilla, salt and pepper. Add apple slices and return to heat until the apples are hot. Pour over the pork chops. Serve with rice or potatoes, a Raspberry-Walnut Vinaigrette field greens salad and steamed Asparagus
Greek marinade.
Marinade pork chops in the following for 20 minutes, then BBQ them:
1/2 cup olive oil
2 bay leaves
1 teaspoon garlic powder
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon black pepper.
italian style pork chops with rice:
6 pork chops
1 cup rice
1/2 cup diced green pepper
1/2 cup minced onion
dash salt/pepper
few shakes poultry season
2 chicken bouillion cubes
2 cups water(to dissolve bouillion cubes)
1 can italian stewed tomatoes
***
brown pork chops w/season. in shallow casserole dish, mix rest of ingredients. place chops on top. bake covered @350 for 1 hour. serves 2-3.
potatoes %26amp; pork chops:
6 pork chops
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1/4 cup water
1/4 tsp chicken broth
1/8 cup white wine
seasons-parsley,minced onion,poultry season,dash pepper
4 cups sliced potatoes(about 4-6 tatoes)
****
arrange potatoes in large baking dish
mix everything(except chops) together, pour over potatoes. brown chops, lay over potatoes, bake @375 covered for 1 1/2 hours. serves 2-3
you could go to foodnetwork.com, i get all my recipes from there =) or just breading them %26amp; baking is always good
SMOTHERED PORK CHOPS
8 pork chops
1 can cream of mushroom soup
1 can cream of celery soup
1 can of water
1 tbsp. cornstarch
1 tsp. Worcestershire sauce
1 tbsp. Kitchen Bouquet
1 med. onion
Salt and pepper
Place pork chops in large glass casserole dish. Slice onion into 8 slices. Place slice on each pork chops. Stir together water, cornstarch, mushroom soup, celery soup, Worcestershire sauce, Kitchen Bouquet, salt, pepper to taste. Pour over pork chops. Bake covered at 350 degrees for 1 hour or until tender. This recipe may be used to make smothered chicken.
Mandarin Pork Chops:
4 servings
4 pork chops
1 tablespoon vegetable oil
1/2 cup orange juice
1/4 cup water
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon cornflour (I change that from cornstarch)
2 teaspoons chicken stock powder
1 (11 ounce) can mandarin oranges, drained
1 green pepper, sliced
1. In large skillet, brown chops in oil; remove from pan.
2. In skillet, add remaining ingredients except orange segments and green pepper; cook and stir until slightly thickened.
3. Add chops; cover and simmer 20 minutes or until tender.
4. Add orange segments and green pepper; heat through.
EASY BAKED PORK CHOPS
4-6 boneless pork loin chops
1 can Cream of Mushroom Soup
1 soup can water
1 pkg. onion soup mix
Preheat oven to 350掳F. Place chops in baking dish. In bowl, combine soups with water. Pour mixture over chops.
Cover with foil and bake for 30-45 minutes, depending on thickness of chops.
This dish creates its own gravy and is great served with rice!
FALL OFF THE BONE PORK CHOPS
Pork chops on the bone, 2 per person average
Water
Flour
Bisto (or other like it) gravy maker
Lightly flour each pork chop, after trimming fat as close as possible. On medium high, heat frying pan, add 1 1/2 tbsp. oil, heat. Add pork chops and brown each side (about 5 to 7 minutes a side). Add enough water to just cover chops (or all your pan will hold). Add 1 tablespoon gravy maker, cover and simmer for 45 minutes to 1 1/4 hours (the longer the better). Remove chops and add flour if necessary to thicken gravy to your liking. Pour gravy over chops. Best with mashed potatoes.
Bake them in the oven with some potatoes and carrots...the only way i love cooking pork chops is in a Mexican dish but idk if it would be very romantic lol. If u want it just ask...
Pork Chops %26amp; Gravy
6 Thick pork chops
Flour for dredging
2 Cloves garlic -- minced
1 can Tomatoe paste
1 can Mushrooms -- drained
1 can Mushroom soup -- undiluted
Garlic salt
Dredge pork chops in flour, salt and pepper, and place in crockpot. Add
remiaing ingredients and cook on low all day, 5-6 hours or until pork
chops are tender. Serve over buttered noodles or mashed potatoes.
Adobo Pork Chops
8 pork chops -- 1/2 thick
2 cloves garlic,smashed and
1 chopped
1 T onion,Chopped
1 juice of one lemon
1/4 c soy sauce
Adobo can be made with pork or chicken or a mixture of the two.
Most
home cooks use pork butt cut into bite-sized chunks and stewed. Nick
Mendoza, chef/owner of the Banaue Restaurant in Daly City,
California, likes to use pork chops because they are more tender and
cook quickly. He leaves out the traditional bay leaf and peppercorn
and substitutes lemon juice for vinegar.
Pour just enough cooking oil into a large skillet to coat the bottom.
Heat the oil and sear the pork chops, approximately 3 minutes per
side.
Add garlic and brown lightly. Add onions, lemon juice, garlic and soy
sauce, turn heat down and cover. Simmer for 5 minutes.
Reduce the sauce as much as you like. Nick likes his adobo dry;
others like it with plenty of sauce to go with their rice.
Cotes de pore Normande (Pork chops with cider)
Serves: 4
Cooking time: 15-2O minutes Oven temperature: 175掳C (35O掳F)
4 thick pork loin chops
75 g(11/2oz) butter
3O g (1 oz) grated Parmesan cheese
1/4 cup cream
1/3 cup cider
1 teaspoon wine vinegar
1/3 cup white stock or vegetable water
1 teaspoon French mustard salt and freshly ground pepper
2 cooking apples
Trim the pork chops of skin and excess fat. Melt 3O g (1 oz) butter in a frying pan and saute the pork until golden on both sides, about 5 minutes. Combine the cheese with 1 tablespoon of the cream and spread over the chops.
Lay them in a small baking dish. Bake in a preheated moderate oven for 2O minutes until tender. Arrange the chops on a heated serving dish and keep warm.
Add the cider and vinegar to the baking dish, boil until reduced to a glaze.
Add the stock, cream and seasonings and simmer gently for 2 minutes. Spoon over the chops.
Meanwhile peel and slice apples thickly. Heat remaining butter in a small frying pan and fry the apple rings until golden. Arrange around the pork chops.
Serve hot with boiled potatoes tossed in melted butter and chopped parsley.
Marmalade Pork Chops
5 pork chops
1/2 cup orange marmalade
1/2 cup soy sauce
1. Preheat oven to 350 degrees F
2. Place pork chops in a 9x13 baking dish. In a small bowl stir
together the marmalade and soy sauce. Pour over the chops. Cover with
foil and bake for 1 hour.
This recipe is very easy and goes great with rice or stove top.
Smothered Pork Chops
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
I brown them in pan on top of stove, put them in cake dish and pour Cream of Mushroom Soup on them and bake for about an hour at 350(depending on the thickness of the chop), make mashed potatoes, and green beans. It is to die for !!! Yummy !!!!
Smothered Pork Chops
Ingredients
Any cut of Pork Chops
Half a white or yellow onion
One Red Pepper
Minced garlic
1 can cream soup (I like cream or mushroom)
1 can gravy
3-4 cups of water
Seasoning (salt, pepper, sage, garlic powder)
Olive Oil
Add about 3 tablespoons of olive oil to a deep pot (about 4 inches)
Add minced garlic, sliced onions %26amp; red peppers %26amp; sautee
Season pork chops
Take out the garlic, onions %26amp; peppers %26amp; place to the side in a bowl
Brown each side of the pork chops (1-2 minutes per side, med flame)
Add all the browned chops to the pot (probably will have to put them on top of one another)
Place the garlic mixture on top of chops
In a measuring cup or bowl mix the water, cream soup %26amp; gravy.
Pour this mixture on top of the chops.
Cover pot %26amp; bring to a boil.
Once it's boiled, turn flame down low %26amp; let it simmer for about 2-3 hours. The longer it simmers the more tender the meat will be.
Serve over rice or with mashed potatoes along with a veggie if you like %26amp; enjoy.
Break out the grill, friend.
Get thick pork chops (bone in or boneless both worked for me with this recipe) and cut a nice big pocket into them. Stuff that pocket full with cornbread stuffing (stove top does a good cornbread stuffing, and it's made all the better by taking leftover cornbread, drying it out, and adding it to the mixture beforehand).
Now take it out to the grill. Grill up the chops, getting good marks. Finish it off with a nice bbq sauce. This always comes out looking and tasting nice. BBQ sauce on the stuffing tastes nice, too.cream dress
.Mandarin Pork Chops
4 pork chops
1 tablespoon vegetable oil
1/2 cup orange juice
1/4 cup water
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon cornflour (I change that from cornstarch)
2 teaspoons chicken stock powder
1 (11 ounce) can mandarin oranges, drained
1 green pepper, sliced
In large skillet, brown chops in oil; remove from pan.
In skillet, add remaining ingredients except orange segments and green pepper; cook and stir until slightly thickened.
Add chops; cover and simmer 20 minutes or until tender.
Add orange segments and green pepper; heat through.
served with:
Fried Rice
25 min 5 min prep
Change to: servings US Metric
1 tablespoon butter or margarine
2 eggs, beaten
1 tablespoon butter or margarine
1/4 cup chopped onions
1/4 cup chopped green peppers (optional)
2 cups rice, prepared and cooled
1/2 cup cooked pork (optional) or shrimp (optional) or chickens (optional)
1/4 cup soy sauce
1/2 cup cooked peas (optional)
Melt 1 tablespoon butter in skillet or wok.
Scramble eggs in butter, breaking up the cooked eggs into small pieces.
Set aside.
Melt 1 tablespoon butter in skillet or wok.
Saute onions and/or green peppers in butter for 3 minutes.
Combine eggs, onions, rice, and meat.
Stir in soy sauce until color of rice is uniform.
Stir in peas.
Heat only until warm.
or
Curried Pork Chops
30 min 20 min prep
Change to: servings US Metric
3 tablespoons all-purpose flour
seasoning salt
black pepper, ground
4 pork loin chops, cut 3/4 inch thick (about 1 1/2 pounds)
2 tablespoons Wesson Oil
1 medium onion, cut into eighths
1 medium apple, cored and cut into eighths
1 (15 ounce) can Hunts Ready Tomato Sauces Chunky Special
1/4 cup raisins
2 teaspoons curry powder
1 teaspoon sugar
1/8 teaspoon red peppers, ground
Stir together flour, seasoned salt and black pepper in a shallow dish.
Dip pork chops into flour mixture, coating both sides.
Heat Wesson Oil in large skillet. Cook and stir onion and apple in hot oil until onion is tender.
Remove from skillet; set aside. Cook chops in hot skillet until lightly brown on both sides.
Remove chops from skillet. Drain off fat. Stir Hunt's Ready Tomato Sauce Chunky Special, raisins, curry powder, sugar and ground red pepper into skillet. Return chops, apple, and onion to skillet. Bring to boiling; reduce heat. Simmer, covered, 10-15 minutes or until pork chops are tender and no longer pink.
served with: White Rice
Pork Chops Dijon
18 min
Change to: servings US Metric
4 pork loin chops, 1/2 thick
1 medium onion
3 tablespoons dijon-style mustard
2 tablespoons Italian salad dressing (low-calorie dressing)
1/4 teaspoon pepper
Trim excess fat from chops.
Spray a 10-inch skillet with nonstick spray coating.
Brown chops on both sides in hot skillet.
Remove chops.
Add onions; cook and stir over medium heat 3 minutes.
Push onions aside; return chops to skillet.
Combine mustard, dressing and pepper; spread over chops.
Cover; cook over medium-low heat 15 minutes or till meat is tender
served with:
Danish Browned Cabbage With Caraway
2录 hours 10 min prep
Change to: servings US Metric
4 tablespoons bacon drippings (or other veggie oil)
5 cups cabbage, coarsley chopped
1 teaspoon caraway seeds
Melt Bacon dripping in a saucepan (or heat oil).
Add cabbage.
cook on low heat for 30 minutes.
Add caraway seeds, continue cooking for at least another 1 1/2 hours. I have had it on for 4 hours.
Give the pot a stir every time you pass by the stove.
The cabbage will be golden brown when it is done.Does anyone have any recipes for pork chops?
Grilled Or Pan-Fried Pork Chops With Vanilla-Scented Apples
Ingredients:
4 loin or rib pork chops
3 large Fuji or other firm, sweet apples, cored, peeled and sliced into 12 slices
2 tablespoons butter
2 tablespoons brown sugar
1/4 cup apple juice or cider
1/2 to 1 teaspoon pure vanilla extract (or to taste)
Salt and pepper to taste
Instructions:
Grill or pan cook pork chops until barely done. Place on a platter in a warm oven.
Add butter and brown sugar to pan used to cook pork chops and set over medium heat. Stir butter and sugar to blend well and to allow to caramelize slightly and to loosen small pieces of the pork chops.
Add apple juice or cider and apple slices. Cook apples just until done, then remove with a slotted spoon and set apples aside.
Reduce the pan juices to two to three tablespoons. Remove from heat and add vanilla, salt and pepper. Add apple slices and return to heat until the apples are hot. Pour over the pork chops. Serve with rice or potatoes, a Raspberry-Walnut Vinaigrette field greens salad and steamed Asparagus
Greek marinade.
Marinade pork chops in the following for 20 minutes, then BBQ them:
1/2 cup olive oil
2 bay leaves
1 teaspoon garlic powder
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon black pepper.
italian style pork chops with rice:
6 pork chops
1 cup rice
1/2 cup diced green pepper
1/2 cup minced onion
dash salt/pepper
few shakes poultry season
2 chicken bouillion cubes
2 cups water(to dissolve bouillion cubes)
1 can italian stewed tomatoes
***
brown pork chops w/season. in shallow casserole dish, mix rest of ingredients. place chops on top. bake covered @350 for 1 hour. serves 2-3.
potatoes %26amp; pork chops:
6 pork chops
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1/4 cup water
1/4 tsp chicken broth
1/8 cup white wine
seasons-parsley,minced onion,poultry season,dash pepper
4 cups sliced potatoes(about 4-6 tatoes)
****
arrange potatoes in large baking dish
mix everything(except chops) together, pour over potatoes. brown chops, lay over potatoes, bake @375 covered for 1 1/2 hours. serves 2-3
you could go to foodnetwork.com, i get all my recipes from there =) or just breading them %26amp; baking is always good
SMOTHERED PORK CHOPS
8 pork chops
1 can cream of mushroom soup
1 can cream of celery soup
1 can of water
1 tbsp. cornstarch
1 tsp. Worcestershire sauce
1 tbsp. Kitchen Bouquet
1 med. onion
Salt and pepper
Place pork chops in large glass casserole dish. Slice onion into 8 slices. Place slice on each pork chops. Stir together water, cornstarch, mushroom soup, celery soup, Worcestershire sauce, Kitchen Bouquet, salt, pepper to taste. Pour over pork chops. Bake covered at 350 degrees for 1 hour or until tender. This recipe may be used to make smothered chicken.
Mandarin Pork Chops:
4 servings
4 pork chops
1 tablespoon vegetable oil
1/2 cup orange juice
1/4 cup water
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon cornflour (I change that from cornstarch)
2 teaspoons chicken stock powder
1 (11 ounce) can mandarin oranges, drained
1 green pepper, sliced
1. In large skillet, brown chops in oil; remove from pan.
2. In skillet, add remaining ingredients except orange segments and green pepper; cook and stir until slightly thickened.
3. Add chops; cover and simmer 20 minutes or until tender.
4. Add orange segments and green pepper; heat through.
EASY BAKED PORK CHOPS
4-6 boneless pork loin chops
1 can Cream of Mushroom Soup
1 soup can water
1 pkg. onion soup mix
Preheat oven to 350掳F. Place chops in baking dish. In bowl, combine soups with water. Pour mixture over chops.
Cover with foil and bake for 30-45 minutes, depending on thickness of chops.
This dish creates its own gravy and is great served with rice!
FALL OFF THE BONE PORK CHOPS
Pork chops on the bone, 2 per person average
Water
Flour
Bisto (or other like it) gravy maker
Lightly flour each pork chop, after trimming fat as close as possible. On medium high, heat frying pan, add 1 1/2 tbsp. oil, heat. Add pork chops and brown each side (about 5 to 7 minutes a side). Add enough water to just cover chops (or all your pan will hold). Add 1 tablespoon gravy maker, cover and simmer for 45 minutes to 1 1/4 hours (the longer the better). Remove chops and add flour if necessary to thicken gravy to your liking. Pour gravy over chops. Best with mashed potatoes.
Bake them in the oven with some potatoes and carrots...the only way i love cooking pork chops is in a Mexican dish but idk if it would be very romantic lol. If u want it just ask...
Pork Chops %26amp; Gravy
6 Thick pork chops
Flour for dredging
2 Cloves garlic -- minced
1 can Tomatoe paste
1 can Mushrooms -- drained
1 can Mushroom soup -- undiluted
Garlic salt
Dredge pork chops in flour, salt and pepper, and place in crockpot. Add
remiaing ingredients and cook on low all day, 5-6 hours or until pork
chops are tender. Serve over buttered noodles or mashed potatoes.
Adobo Pork Chops
8 pork chops -- 1/2 thick
2 cloves garlic,smashed and
1 chopped
1 T onion,Chopped
1 juice of one lemon
1/4 c soy sauce
Adobo can be made with pork or chicken or a mixture of the two.
Most
home cooks use pork butt cut into bite-sized chunks and stewed. Nick
Mendoza, chef/owner of the Banaue Restaurant in Daly City,
California, likes to use pork chops because they are more tender and
cook quickly. He leaves out the traditional bay leaf and peppercorn
and substitutes lemon juice for vinegar.
Pour just enough cooking oil into a large skillet to coat the bottom.
Heat the oil and sear the pork chops, approximately 3 minutes per
side.
Add garlic and brown lightly. Add onions, lemon juice, garlic and soy
sauce, turn heat down and cover. Simmer for 5 minutes.
Reduce the sauce as much as you like. Nick likes his adobo dry;
others like it with plenty of sauce to go with their rice.
Cotes de pore Normande (Pork chops with cider)
Serves: 4
Cooking time: 15-2O minutes Oven temperature: 175掳C (35O掳F)
4 thick pork loin chops
75 g(11/2oz) butter
3O g (1 oz) grated Parmesan cheese
1/4 cup cream
1/3 cup cider
1 teaspoon wine vinegar
1/3 cup white stock or vegetable water
1 teaspoon French mustard salt and freshly ground pepper
2 cooking apples
Trim the pork chops of skin and excess fat. Melt 3O g (1 oz) butter in a frying pan and saute the pork until golden on both sides, about 5 minutes. Combine the cheese with 1 tablespoon of the cream and spread over the chops.
Lay them in a small baking dish. Bake in a preheated moderate oven for 2O minutes until tender. Arrange the chops on a heated serving dish and keep warm.
Add the cider and vinegar to the baking dish, boil until reduced to a glaze.
Add the stock, cream and seasonings and simmer gently for 2 minutes. Spoon over the chops.
Meanwhile peel and slice apples thickly. Heat remaining butter in a small frying pan and fry the apple rings until golden. Arrange around the pork chops.
Serve hot with boiled potatoes tossed in melted butter and chopped parsley.
Marmalade Pork Chops
5 pork chops
1/2 cup orange marmalade
1/2 cup soy sauce
1. Preheat oven to 350 degrees F
2. Place pork chops in a 9x13 baking dish. In a small bowl stir
together the marmalade and soy sauce. Pour over the chops. Cover with
foil and bake for 1 hour.
This recipe is very easy and goes great with rice or stove top.
Smothered Pork Chops
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
I brown them in pan on top of stove, put them in cake dish and pour Cream of Mushroom Soup on them and bake for about an hour at 350(depending on the thickness of the chop), make mashed potatoes, and green beans. It is to die for !!! Yummy !!!!
Smothered Pork Chops
Ingredients
Any cut of Pork Chops
Half a white or yellow onion
One Red Pepper
Minced garlic
1 can cream soup (I like cream or mushroom)
1 can gravy
3-4 cups of water
Seasoning (salt, pepper, sage, garlic powder)
Olive Oil
Add about 3 tablespoons of olive oil to a deep pot (about 4 inches)
Add minced garlic, sliced onions %26amp; red peppers %26amp; sautee
Season pork chops
Take out the garlic, onions %26amp; peppers %26amp; place to the side in a bowl
Brown each side of the pork chops (1-2 minutes per side, med flame)
Add all the browned chops to the pot (probably will have to put them on top of one another)
Place the garlic mixture on top of chops
In a measuring cup or bowl mix the water, cream soup %26amp; gravy.
Pour this mixture on top of the chops.
Cover pot %26amp; bring to a boil.
Once it's boiled, turn flame down low %26amp; let it simmer for about 2-3 hours. The longer it simmers the more tender the meat will be.
Serve over rice or with mashed potatoes along with a veggie if you like %26amp; enjoy.
Break out the grill, friend.
Get thick pork chops (bone in or boneless both worked for me with this recipe) and cut a nice big pocket into them. Stuff that pocket full with cornbread stuffing (stove top does a good cornbread stuffing, and it's made all the better by taking leftover cornbread, drying it out, and adding it to the mixture beforehand).
Now take it out to the grill. Grill up the chops, getting good marks. Finish it off with a nice bbq sauce. This always comes out looking and tasting nice. BBQ sauce on the stuffing tastes nice, too.
Quick help needed! I need a fantastic pork chop recipe!?
I am so tired of them plain!Quick help needed! I need a fantastic pork chop recipe!?
A pleasant combination of honey, soy sauce and ginger glazes these tender pork chops and makes them seem special. Serve with buttered green beans and instant mashed potatoes.
* 2 bone-in pork loin chops (3/4 inch thick)
* 1 teaspoon cornstarch
* 2 tablespoons soy sauce
* 1/4 cup honey
* 1 garlic clove, minced
* Dash ground ginger or 3/4 teaspoon grated fresh gingerroot
* 1 tablespoon sliced green onion
Directions:
Broil pork chops 3-4 in. from the heat for 5-6 minutes on each side or until no longer pink.
Meanwhile, in a small saucepan, combine cornstarch and soy sauce until smooth. stir in the honey, garlic and ginger. Bring to a boil; cook and stir for 1 minute or until thickened. Drizzle over the pork chops. Sprinkle with green onion. Yield: 2 servingsQuick help needed! I need a fantastic pork chop recipe!?
Pork Chop Casserole
1 (6-oz.) package Uncle Ben's long grain and wild rice mix (not the quick cooking)
2 cups hot water
6 (1/2 inch thick) bone-in pork loin chops, trimmed of most fat
1/4 tsp. pepper
1 can cream of mushroom soup
1/2 cup milk
Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13x9 baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake at 350 degrees for 1 hr. Uncover casserole; combine soup and milk and pour over casserole. Bake, uncovered about 15 min. more or until thoroughly heated.
*You add a little more milk, to make more gravy. I do that most of the time. Sometimes, I even add another half a can of soup with the more milk, too
PEACHY TENDER PORK CHOPS
--------------------------------------鈥?br>
1 (29 oz.) can peach halves8 pork chops, 1/2 inch thick1 env. Shake %26amp; Bake for pork1/4 c. packed brown sugar1/4 c. ketchup2 tbsp. vinegar
Drain peaches; reserve syrup.
Moisten chops in 1/4 cup of syrup.
Coat chops with mix; arrange in single layer on rack in ungreased, shallow baking pan.
Bake at 425 degrees for 40 minutes.
Place peaches in pan with chops.
Brush with peach syrup and bake 5 to 10 minutes longer or until chops are tender (always cook pork thoroughly).
Meanwhile, heat together 1/2 cup peach syrup, the brown sugar, ketchup, and vinegar.
Serve with chops and peaches.
Makes 4 servings.
1-2-3 Chops recipe
4-6 pork chops
1 (12 ounce) can 7-Up or Sprite soda
1 envelope dry onion soup mix
Put pork chops in a baking dish. Cover with soda. Sprinkle onion soup on top. Bake at 350 degrees F for about 60 minutes.
Serve over hot, cooked rice.
NOTE: Chicken may be used instead of pork chops
Island Pork Chops
1 (8 ounce) can pineapple chunks
1 tablespoon cornstarch
2/3 cup chili sauce
1/3 cup raisins
1 tablespoon brown sugar
1/8 teaspoon cinnamon
1 pound boneless pork loin, cut into 4 slices
1 tablespoon vegetable oil
Hot cooked rice
Pour pineapple and juice into small bowl; add cornstarch and stir until dissolved. Stir in chili sauce raisins, brown sugar and cinnamon; set aside.
Lightly flatten pork pieces. In skillet, quickly brown pork in oil; drain excess fat. Pour pineapple mixture over pork. Cover; simmer 5 minutes or until pork is cooked, turning once.
Serve pork and sauce with rice
Pizza Pork Chops
4 pork chops cut 3/4-inch thick
3 tablespoons butter or margarine
1 small onion
1 (8 ounce) package herb stuffing mix
1/2 cup water
1/4 teaspoon dried oregano
1 (8 ounce) can pizza sauce
1 (3 ounce) can sliced mushrooms
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F.
Chop onion and saut茅 in butter until clear. Add stuffing mix, water and oregano to pan. Stir well. Divide mixture into 4 and shape stuffing into 4 mounds in a 12 x 7 1/2 x 2-inch baking dish. Place 1 pork chop on each mound. Pour pizza sauce over each chop.
Drain mushrooms and sprinkle over pizza sauce. Cover dish with aluminum foil and bake for 1 hour or until chops are tender. Sprinkle cheese over each mound and remove to a serving platter.
Cola glazed pork:
2 tbsp dark-brown sugar
2 tbsp tomato ketchup
1 tbsp english, dijon or wholegrain mustard
6 tbsp cola
2 large pork chops.
Stir the sugar, ketchup and mustard together in a bowl. add the cola, stirring to dissolve the sugar.
Heat a large frying pan. fry the pork chops in a little oil for about 2 minutes on each side until golden brown. carefully pour the sauce into the pan and turn the heat to its lowest setting. Cover the pan and cook for 6-8 mins until both pieces are cook.
These pork chops taste like they've been barbecued, without any of the hassle of lighting the coals. Excellent!
This recipe works well with pork chops....if you like BBQ:
Use 1 c. catsup and 1 12oz. can cola (pepsi - coke - diet or regular).
Follow cooking instructions below.
Cola Chicken
1 family size package chicken wings
2 cup catsup
2 - 12oz. can cola (pepsi, coke, etc.)
2- packages McCormicks Buffalo wings seasoning
Put chicken in a non-stick pan.
Mix together catsup and cola, seasoning鈥?pour over chicken.
Bring to a boil.
Reduce heat鈥over with lid..and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from
sticking to pan)
Cook until the sauce becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
I used the spices from a MILD (I don't care for ';HOT';) Buffalo
Wings packet...(the kind you get to bake in the oven).....I thought it
was really good.....(but you/I can't find a 'bad' way to fix chicken).
This recipe is doubled鈥?.for my husband and myself鈥 use 陆 the ingredients.
You can double鈥he double鈥?and more as you like.
BBQ Ribs
Use the same method (Cola Chicken)鈥?leave out McCormicks seasoning.
Ribs %26amp; Chicken wings both good鈥?.and鈥︹€︹€榮 I m p l e鈥欌€?.to fix鈥?!
If you like this recipe鈥︹€?br>
Find more quick 鈥?simple 鈥?E-Z 鈥?few ingredient鈥?recipes鈥t E-Z Cookin鈥?group:
http://groups.yahoo.com/group/e-zcookin/
Lots of interesting 鈥榮tuff鈥?in files %26amp; links鈥ome join %26amp; check it out.
Pat in Indiana鈥?
pmsbar2@att.net
Orange Baked Pork Chops
4 Servings
4 5 0z. Pork loin chops
1/2 c Orange juice
1 tb Soy sauce
1 tb Honey
1/8 ts Dried thyme
1/2 ts Grated orange peel
1/4 ts Dry mustard
2 ts Onion flakes
Broil chops in preheated broiler, turning once,
until lightly browned. Place in a shallow baking
pan. Combine remaining ingredients and pour over
chops. Cover and bake 1 hour.
Brown them in a skillet, then bake them at 375 for like 45minutes (or until nice and tender) Then pour mushroom soup over the top of them and sprinkle on black pepper after twenty minutes the mushroom sauce should be bubbling, sprinkle grated cheddar over the top.
serve with rice and the vegetable of your choice..
I found a great way to make them.
Brown the pkchps
Put in a baking dish; add 1 C rice, 1 can of tomatoes, 1 C beef bullion, green pepper, salt and pepper. Cover w/foil and bake at about 325 for about 45 minutes. Yum
Try www.allrecipes.com. ';Pork chops';
Have you searched the foodnetwork site? They have some great recipes there.
I love battering them up and frying them or searing them in the skillet and then adding apple cider and let them braise.
YUM
BBQ seasoning
Look at the supermarket for some kind of sauce to cook them in.
A pleasant combination of honey, soy sauce and ginger glazes these tender pork chops and makes them seem special. Serve with buttered green beans and instant mashed potatoes.
* 2 bone-in pork loin chops (3/4 inch thick)
* 1 teaspoon cornstarch
* 2 tablespoons soy sauce
* 1/4 cup honey
* 1 garlic clove, minced
* Dash ground ginger or 3/4 teaspoon grated fresh gingerroot
* 1 tablespoon sliced green onion
Directions:
Broil pork chops 3-4 in. from the heat for 5-6 minutes on each side or until no longer pink.
Meanwhile, in a small saucepan, combine cornstarch and soy sauce until smooth. stir in the honey, garlic and ginger. Bring to a boil; cook and stir for 1 minute or until thickened. Drizzle over the pork chops. Sprinkle with green onion. Yield: 2 servingsQuick help needed! I need a fantastic pork chop recipe!?
Pork Chop Casserole
1 (6-oz.) package Uncle Ben's long grain and wild rice mix (not the quick cooking)
2 cups hot water
6 (1/2 inch thick) bone-in pork loin chops, trimmed of most fat
1/4 tsp. pepper
1 can cream of mushroom soup
1/2 cup milk
Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13x9 baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake at 350 degrees for 1 hr. Uncover casserole; combine soup and milk and pour over casserole. Bake, uncovered about 15 min. more or until thoroughly heated.
*You add a little more milk, to make more gravy. I do that most of the time. Sometimes, I even add another half a can of soup with the more milk, too
PEACHY TENDER PORK CHOPS
--------------------------------------鈥?br>
1 (29 oz.) can peach halves8 pork chops, 1/2 inch thick1 env. Shake %26amp; Bake for pork1/4 c. packed brown sugar1/4 c. ketchup2 tbsp. vinegar
Drain peaches; reserve syrup.
Moisten chops in 1/4 cup of syrup.
Coat chops with mix; arrange in single layer on rack in ungreased, shallow baking pan.
Bake at 425 degrees for 40 minutes.
Place peaches in pan with chops.
Brush with peach syrup and bake 5 to 10 minutes longer or until chops are tender (always cook pork thoroughly).
Meanwhile, heat together 1/2 cup peach syrup, the brown sugar, ketchup, and vinegar.
Serve with chops and peaches.
Makes 4 servings.
1-2-3 Chops recipe
4-6 pork chops
1 (12 ounce) can 7-Up or Sprite soda
1 envelope dry onion soup mix
Put pork chops in a baking dish. Cover with soda. Sprinkle onion soup on top. Bake at 350 degrees F for about 60 minutes.
Serve over hot, cooked rice.
NOTE: Chicken may be used instead of pork chops
Island Pork Chops
1 (8 ounce) can pineapple chunks
1 tablespoon cornstarch
2/3 cup chili sauce
1/3 cup raisins
1 tablespoon brown sugar
1/8 teaspoon cinnamon
1 pound boneless pork loin, cut into 4 slices
1 tablespoon vegetable oil
Hot cooked rice
Pour pineapple and juice into small bowl; add cornstarch and stir until dissolved. Stir in chili sauce raisins, brown sugar and cinnamon; set aside.
Lightly flatten pork pieces. In skillet, quickly brown pork in oil; drain excess fat. Pour pineapple mixture over pork. Cover; simmer 5 minutes or until pork is cooked, turning once.
Serve pork and sauce with rice
Pizza Pork Chops
4 pork chops cut 3/4-inch thick
3 tablespoons butter or margarine
1 small onion
1 (8 ounce) package herb stuffing mix
1/2 cup water
1/4 teaspoon dried oregano
1 (8 ounce) can pizza sauce
1 (3 ounce) can sliced mushrooms
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F.
Chop onion and saut茅 in butter until clear. Add stuffing mix, water and oregano to pan. Stir well. Divide mixture into 4 and shape stuffing into 4 mounds in a 12 x 7 1/2 x 2-inch baking dish. Place 1 pork chop on each mound. Pour pizza sauce over each chop.
Drain mushrooms and sprinkle over pizza sauce. Cover dish with aluminum foil and bake for 1 hour or until chops are tender. Sprinkle cheese over each mound and remove to a serving platter.
Cola glazed pork:
2 tbsp dark-brown sugar
2 tbsp tomato ketchup
1 tbsp english, dijon or wholegrain mustard
6 tbsp cola
2 large pork chops.
Stir the sugar, ketchup and mustard together in a bowl. add the cola, stirring to dissolve the sugar.
Heat a large frying pan. fry the pork chops in a little oil for about 2 minutes on each side until golden brown. carefully pour the sauce into the pan and turn the heat to its lowest setting. Cover the pan and cook for 6-8 mins until both pieces are cook.
These pork chops taste like they've been barbecued, without any of the hassle of lighting the coals. Excellent!
This recipe works well with pork chops....if you like BBQ:
Use 1 c. catsup and 1 12oz. can cola (pepsi - coke - diet or regular).
Follow cooking instructions below.
Cola Chicken
1 family size package chicken wings
2 cup catsup
2 - 12oz. can cola (pepsi, coke, etc.)
2- packages McCormicks Buffalo wings seasoning
Put chicken in a non-stick pan.
Mix together catsup and cola, seasoning鈥?pour over chicken.
Bring to a boil.
Reduce heat鈥over with lid..and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from
sticking to pan)
Cook until the sauce becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
I used the spices from a MILD (I don't care for ';HOT';) Buffalo
Wings packet...(the kind you get to bake in the oven).....I thought it
was really good.....(but you/I can't find a 'bad' way to fix chicken).
This recipe is doubled鈥?.for my husband and myself鈥 use 陆 the ingredients.
You can double鈥he double鈥?and more as you like.
BBQ Ribs
Use the same method (Cola Chicken)鈥?leave out McCormicks seasoning.
Ribs %26amp; Chicken wings both good鈥?.and鈥︹€︹€榮 I m p l e鈥欌€?.to fix鈥?!
If you like this recipe鈥︹€?br>
Find more quick 鈥?simple 鈥?E-Z 鈥?few ingredient鈥?recipes鈥t E-Z Cookin鈥?group:
http://groups.yahoo.com/group/e-zcookin/
Lots of interesting 鈥榮tuff鈥?in files %26amp; links鈥ome join %26amp; check it out.
Pat in Indiana鈥?
pmsbar2@att.net
Orange Baked Pork Chops
4 Servings
4 5 0z. Pork loin chops
1/2 c Orange juice
1 tb Soy sauce
1 tb Honey
1/8 ts Dried thyme
1/2 ts Grated orange peel
1/4 ts Dry mustard
2 ts Onion flakes
Broil chops in preheated broiler, turning once,
until lightly browned. Place in a shallow baking
pan. Combine remaining ingredients and pour over
chops. Cover and bake 1 hour.
Brown them in a skillet, then bake them at 375 for like 45minutes (or until nice and tender) Then pour mushroom soup over the top of them and sprinkle on black pepper after twenty minutes the mushroom sauce should be bubbling, sprinkle grated cheddar over the top.
serve with rice and the vegetable of your choice..
I found a great way to make them.
Brown the pkchps
Put in a baking dish; add 1 C rice, 1 can of tomatoes, 1 C beef bullion, green pepper, salt and pepper. Cover w/foil and bake at about 325 for about 45 minutes. Yum
Try www.allrecipes.com. ';Pork chops';
Have you searched the foodnetwork site? They have some great recipes there.
I love battering them up and frying them or searing them in the skillet and then adding apple cider and let them braise.
YUM
BBQ seasoning
Look at the supermarket for some kind of sauce to cook them in.
Does anyone have any good recipes for pork chops?
I have 2 boneless butterfly pock chop loins. And i dont know what to do them. Any suggestions?Does anyone have any good recipes for pork chops?
most of the time my mom shake and bakes them, or if you want to wait, what tastes REALLY good is:
cut slits in pork chops
pound them
and soak them in a mixture of italian dressing and a little garlic salt
You just cook it till it's done and it tastes REALLY REALLY good.
hope you enjoy your porkchops, however you decide to do them!Does anyone have any good recipes for pork chops?
fry them or baked them
Before you leave for work in the morning or the night before place your pork chops in a shallow pan or a zip lock bag and add olive oil, fresh rosemary, minced garlic, dash of pepper. When you get home you can either grill them or bake them in the oven.
Heres another
4 pork chops
2 cups seasoned bread crumbs
1 stick melted butter
Add melted butter to crumbs to moisten, coat chops, bake at 350 until done, normally 30 - 40 minutes.
Heres one more:
4 pork chops
2 cans cream of mushroom
1 can full of milk
1 box of stuffing mix
1 stick of butter melted
layer bottom of pan with pork chops, mix soup and milk and pour over that, add the dry stuffing mix and pour the butter over the crumbs. Bake at 350 for 45 minutes. Should be bubbly and stuffing should be soft and have crunchys on it!
Put them on the BBQ grill,you also can put BBQ sauce on them while grilling.
You can brown them with a small bit of oil in a frying pan and then add some orange juice (do not cover), some brown sugar and a teaspoon of ginger. Let it cook down on low until it thickens a bit.
brown them in a skillet and then put on a cookie sheet and cover with creamed style corn, then bake at 350 F for about an hour...
DELICIOUS!
susan
ok, there are several things you can do. If they are thick enough, cut a pocket in them, stuff them and bake. Excellent. Something that is really fast is to fry them, and then put in mushroom soup and let them simmer for about 20 minutes. Or... braise them, put them in a sauce pan and add saurkraut, and a little bit of brown sugar.... serve with German potato salad. Delicious. Hope this helps. All of these are really fast too.
try cooking it asian style. marinade in soy sauce, vinegar and lemon. the longer you marinate it the better, then just fry it or bake it! bon apetit..
I like them fried or baked but i really like them grilled
most of the time my mom shake and bakes them, or if you want to wait, what tastes REALLY good is:
cut slits in pork chops
pound them
and soak them in a mixture of italian dressing and a little garlic salt
You just cook it till it's done and it tastes REALLY REALLY good.
hope you enjoy your porkchops, however you decide to do them!Does anyone have any good recipes for pork chops?
fry them or baked them
Before you leave for work in the morning or the night before place your pork chops in a shallow pan or a zip lock bag and add olive oil, fresh rosemary, minced garlic, dash of pepper. When you get home you can either grill them or bake them in the oven.
Heres another
4 pork chops
2 cups seasoned bread crumbs
1 stick melted butter
Add melted butter to crumbs to moisten, coat chops, bake at 350 until done, normally 30 - 40 minutes.
Heres one more:
4 pork chops
2 cans cream of mushroom
1 can full of milk
1 box of stuffing mix
1 stick of butter melted
layer bottom of pan with pork chops, mix soup and milk and pour over that, add the dry stuffing mix and pour the butter over the crumbs. Bake at 350 for 45 minutes. Should be bubbly and stuffing should be soft and have crunchys on it!
Put them on the BBQ grill,you also can put BBQ sauce on them while grilling.
You can brown them with a small bit of oil in a frying pan and then add some orange juice (do not cover), some brown sugar and a teaspoon of ginger. Let it cook down on low until it thickens a bit.
brown them in a skillet and then put on a cookie sheet and cover with creamed style corn, then bake at 350 F for about an hour...
DELICIOUS!
susan
ok, there are several things you can do. If they are thick enough, cut a pocket in them, stuff them and bake. Excellent. Something that is really fast is to fry them, and then put in mushroom soup and let them simmer for about 20 minutes. Or... braise them, put them in a sauce pan and add saurkraut, and a little bit of brown sugar.... serve with German potato salad. Delicious. Hope this helps. All of these are really fast too.
try cooking it asian style. marinade in soy sauce, vinegar and lemon. the longer you marinate it the better, then just fry it or bake it! bon apetit..
I like them fried or baked but i really like them grilled
Advice on recipes for pork chops?
I've got some really nice chops, but I have no idea what to do with them? Any ideas for simple sauces amd stuff would be really helpful (and extra good if they're baby friendly!) thanks!Advice on recipes for pork chops?
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.
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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