I have a package of pork loin sirloin chops, which is much leaner than
regular pork chops. Last time I fried them, they were really dry. Does
anyone have a recipe that will make them more tender and tasty? Thanks for
any advice or recipes.

tenplay wrote:

I have a package of pork loin sirloin chops, which is much leaner than
regular pork chops. Last time I fried them, they were really dry. Does
anyone have a recipe that will make them more tender and tasty? Thanks for
any advice or recipes.

Double dip them.

set three plates side by side.
plate 1 - seasoned flour
plate 2 - egg wash (with seasonings)
plate 3 - seasoned bread crumbs

Dredge chops in flour, drop into egg wash and coat fully, drop into
crumbs coating both sides fully. Return to egg wash and wet both
sides, return to crumbs. Lay on a rack and put in the fridge for about
an hour to dry the surfaces.

Skillet with butter and olive oil (50-50) over medium heat. Brown both
sides. The meat will be done by the time the crumbs are browned. I
don't usually do a sauce, but they can be nice with a reduced cream
and parmesan sauce.

Enjoy.

Pastorio

"tenplay" wrote:

I have a package of pork loin sirloin chops, which is much leaner than
regular pork chops. Last time I fried them, they were really dry. Does
anyone have a recipe that will make them more tender and tasty?

Braise pork in your favorite homemade pasta tomato sauce until falling off the
bone tender; serve over penne. Btw, there is no such cut as "pork loin sirloin
chops"... you either have "loin chops" or "sirloin"... odds are you have
shoulder chops.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"tenplay" wrote:
I have a package of pork loin sirloin chops, which is much leaner than
regular pork chops. Last time I fried them, they were really dry. Does
anyone have a recipe that will make them more tender and tasty? Thanks for
any advice or recipes.



These are excellent, and never dry, as long as u stick to the prescribed
cooking time :-) - from Lidia's Kitchen:

Cheers,
Richard.


@@@@@ Now You're Cooking! Export Format

Oven-Braised Pork Chops With Red Onions And Pears



2 cups balsamic vinegar
3 tablespoons extra virgin olive oil
6 garlic cloves, peeled
4 center cut pork chops,; 1 1/4 inch thick
1 large red onion; in 8 wedges
salt
freshly ground pepper
2 ripe but firm pears; cut in 8 wedges
1/4 cup red wine vinegar
2 tablespoons honey

The sugar in the honey helps to caramelize the pork, onion and pears as
they oven-braise. It is a technique that works well with other roasted
meats and birds as well. Just mix a little honey with the pan juices and
baste or brush the roast with that during the last 10 minutes or so of
roasting.

For some dishes, you want the onions cut fine, so they almost disappear.
Here, I cut the onions large-and the pears, too-so they keep their shape
and don't fall apart. Even when ripe, Bosc pears stay firmer than most,
making them just right for this dish.

In a small saucepan, bring the balsamic vinegar to a boil over high heat.
Adjust the heat to a gentle boil and boil until the vinegar is syrupy and
reduced to about 1/3 cup. Set aside.

Preheat oven to 425° F. Heat the oil in a large, heavy skillet with a
flameproof handle over medium-high heat. Whack the garlic cloves with the
flat side of a knife and scatter them over the oil. Cook, shaking the
skillet, until brown, about 2 minutes. Lay the pork chops in and cook
until the underside is browned, about 6 minutes. Remove and reserve the
garlic cloves if they become more than deep golden brown before the chops
are fully browned. Turn the chops, tuck the onion wedges into the pan and
continue cooking until the second side of the chops is browned, about 6
minutes. Season with salt and pepper. About half way through browning the
second side, tuck the pear wedges in between the chops.

Stir the red wine vinegar and honey together in a small bowl, until the
honey is dissolved. Pour the vinegar/honey mixture into the skillet and
bring to a vigorous boil. Return the garlic cloves to the skillet if you
have removed them. Place the skillet in the oven and roast until the
onions and pears are tender and the juices from the pork are a rich,
syrupy dark brown, about 30 minutes. Once or twice during roasting, turn
the chops and redistribute the onions and pears. Handle the skillet
carefully-it will be extremely hot.

Remove the skillet from the oven. Place a chop in the center of each
warmed serving plate. Check the seasoning of the onion-pear mixture,
adding salt and pepper if necessary. Spoon the pears, onion and pan juices
around the chops. Drizzle the balsamic vinegar reduction around the edge
of the plate.

Yield: 4 servings

That looks interesting , will try it at first opportunity.

Steve

PS Do the pears get peeled ?

No, that way they hold together better.
Richard.
"Steve Y" wrote in message
...
That looks interesting , will try it at first opportunity.

Steve

PS Do the pears get peeled ?

tenplay wrote:

I have a package of pork loin sirloin chops, which is much leaner than
regular pork chops. Last time I fried them, they were really dry. Does
anyone have a recipe that will make them more tender and tasty? Thanks for
any advice or recipes.

If they are nice and thin, try grilling them after using a dry rub. Mix up some
salt, pepper, a bit of garlic powder, some oregano and chopped mint. Rub the
mixture on to the chops and let them sit for about an hour, then grill them on
fairly high heat for about 2 minutes each side.

On Fri, 14 May 2004 22:40:13 +0200, Steve Y
wrote:

That looks interesting , will try it at first opportunity.

Steve

PS Do the pears get peeled ?

yes. but don't ask what happens to peels afterwards

your pal,
blake