Smothered? Pan fried? Baked? Suggestions welcome.

Jill

On Apr 16, 12:15*pm, "jmcquown" > wrote:
> Smothered? *Pan fried? *Baked? *Suggestions welcome.
>
> Jill

I prefer them just pan fried. You can brown them, then sauce them
with your favourite pork chop sauce (I like a mushroom sauce) and
finish them in the oven.
Actually I hate to admit it, but I've used instead of a home made
mushroom sauce, I've used canned cream of mushroom soup. Not too
shabby.

"jmcquown" > wrote in message
...
> Smothered? Pan fried? Baked? Suggestions welcome.
>
> Jill


Grilled.

Cheri

"jmcquown" > wrote in message
...
> Smothered? Pan fried? Baked? Suggestions welcome.
>
> Jill

Any of the above work for me, plus grilled. One of my favorites is breaded
and fried.

On Apr 16, 9:15*am, "jmcquown" > wrote:
> Smothered? *Pan fried? *Baked? *Suggestions welcome.
>

My mom used to stuff thick ones.

On Sat, 16 Apr 2011 12:15:59 -0400, "jmcquown" >
wrote:

>Smothered? Pan fried? Baked? Suggestions welcome.

Smothered in garlic salt and broiled - close to the flame so edges are
blackened, but the chops aren't dried out.

Served with brown rice, applesauce & broccoli.

In 25 years if I varied from that, I would be asked by the kids when
we would have *real* porkchops again. I can sympathize, as my mom
made and served them this way & it just hits all the right spots for
me, too.

Jim

"jmcquown" asked:

> Smothered? Pan fried? Baked? Suggestions welcome.

This is one of the dirtiest cards in my recipe file, which speaks to its
popularity. I think it originally came from a Good Housekeeping cookbook,
but I've messed around with it. It's NOT the one you get if you google Chili
Chops!

CHILI CHOPS

4-6 pork chops
salt and pepper
1 teaspoon oil
1 large onion, chopped
2-3 teaspoons curry powder
(I use 2 hot and 1 sweet)
1 cup catsup
1/3 cup Worcestershire sauce
1 tablespoon cider vinegar
1/2 water, or less

Season chops with salt and pepper, brown in hot oil, and reserve. Saute
onion and curry powder in same skillet. Stir in catsup, Worcestershire sauce
and vinegar. Return chops to pan and simmer 15 minutes uncovered. Stir in
water and simmer covered 15-30 minutes or until chops are tender. Serve with
noodles.

Felice

"jmcquown" > ha scritto nel messaggio
...
> Smothered? Pan fried? Baked? Suggestions welcome.
>
> Jill

I just turned several into a spicy Cuban pork stew. Cut into cubes off the
bone, of course.
Tomorrow I will fold it into flat dough and seal and it will become a Cuban
meat patty for a picnic.

On Sat, 16 Apr 2011 12:43:28 -0400, "Felice" >
wrote:

>This is one of the dirtiest cards in my recipe file, which speaks to its
>popularity. I think it originally came from a Good Housekeeping cookbook,
>but I've messed around with it. It's NOT the one you get if you google Chili
>Chops!
>
>CHILI CHOPS
>
>4-6 pork chops
>salt and pepper
>1 teaspoon oil
>1 large onion, chopped
>2-3 teaspoons curry powder
> (I use 2 hot and 1 sweet)
>1 cup catsup
>1/3 cup Worcestershire sauce
>1 tablespoon cider vinegar
>1/2 water, or less
>
>Season chops with salt and pepper, brown in hot oil, and reserve. Saute
>onion and curry powder in same skillet. Stir in catsup, Worcestershire sauce
>and vinegar. Return chops to pan and simmer 15 minutes uncovered. Stir in
>water and simmer covered 15-30 minutes or until chops are tender. Serve with
>noodles.
>
>Felice

Thanks Felice! I've saved your recipe in MC!

It sounds absolutely delicious!

I'll be trying it soon.

On 4/16/2011 12:15 PM, jmcquown wrote:
> Smothered? Pan fried? Baked? Suggestions welcome.
>
> Jill

My favorite is Asian influenced. It has lots of latitude. Brown chops,
add sliced onion, chopped garlic, chopped ginger and pepper. Add soy
sauce, shaoxing wine, small amount of brown sugar, squeeze of lemon or
lime and water and simmer. Add corn starch slurry at end to thicken to
make a sauce.

"George" > wrote in message
...
> On 4/16/2011 12:15 PM, jmcquown wrote:
>> Smothered? Pan fried? Baked? Suggestions welcome.
>>
>> Jill
>
> My favorite is Asian influenced. It has lots of latitude. Brown chops, add
> sliced onion, chopped garlic, chopped ginger and pepper. Add soy sauce,
> shaoxing wine, small amount of brown sugar, squeeze of lemon or lime and
> water and simmer. Add corn starch slurry at end to thicken to make a
> sauce.

I flour them, fry up in butter then deglaze the pan with white winem add
butter and then lf and half then whisk in a large couple of tablespoons of
dijon mustard. Makes a lovely and quick dish.

Paul

in the oven, chop layer of onion, layer of pineapple, broil,

Lee, wishing for a broiler


"jmcquown" > wrote in message
...
> Smothered? Pan fried? Baked? Suggestions welcome.
>
> Jill

"Andy" > wrote in message ...
> "jmcquown" > wrote:
>
>> Smothered? Pan fried? Baked? Suggestions welcome.
>>
>> Jill
>
>
> Jill,
>
> Lightly oiled then sesame seeded and Parmesan coated and baked, served
> sided with caramelized onions, and apple sauce.
>
> Or not.
>
> Best,
>
> Andy


I can't eat sesame seeds, but the other Parmesan is a good idea

Jill

"Janet" > wrote in message
...
> In article -
> september.org>, says...
>>
>> In article >,
>> "jmcquown" > wrote:
>>
>> > Smothered? Pan fried? Baked? Suggestions welcome.
>> >
>> > Jill
>>
>> Grilled or smothered.
>>
> What's a smothered pork chop? (apart from dead and blue of course, you
> heartless lot)
>
> Janet

Usually cooked with carmelized sweet onion, the chops are seasoned, pan
fried then simmmered in liquid to make a nice gravy. Here's a link:

http://www.soulfoodandsoutherncookin...ork-chops.html

Jill

"jmcquown" > wrote in message

> "Janet" > wrote in message

>> What's a smothered pork chop? (apart from dead and blue of course,
>> you heartless lot)
>>
>> Janet

> Usually cooked with carmelized sweet onion, the chops are seasoned,
> pan fried then simmmered in liquid to make a nice gravy. Here's a
> link:
> http://www.soulfoodandsoutherncookin...ork-chops.html
>
> Jill

Jeez, i haven't done them like that in years. It's TIME! Thanks.

Felice

On Sat, 16 Apr 2011 12:34:52 -0400, "Ed Pawlowski"
> arranged random neurons and said:

>
>"jmcquown" > wrote in message
...
>> Smothered? Pan fried? Baked? Suggestions welcome.
>>
>> Jill
>
>Any of the above work for me, plus grilled. One of my favorites is breaded
>and fried.

Amen. Had them last night, AAMOF. Dredge 'em in flour, mop 'em around
in beaten eggs, coat 'em well with fine bread crumbs, S&P to taste,
then saute in EVOO. I sometimes grate a hard cheese into the bread
crumbs. Had some leftover pot roast gravy, so made mashed potatoes to
share the gravy with the chops. Buttermilk biscuits and green beans
sauteed in a little butter and lemon. Simple food done simple.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

On 16/04/2011 12:15 PM, jmcquown wrote:
> Smothered? Pan fried? Baked? Suggestions welcome.
>

Grilled has become my fvourite way to do pork chops. I usually just
season with salt and pepper, though I have to qualify that by adding
that I buy my pork chops only at the local Dutch butcher. I had given up
on pork for years until I discovered that place.

They are also terrific with a rub of salt pepper, garlic powder, oregano
and fresh chopped mint. Rub in on the chops and let it sit for an hour
or so, then grill quickly on high It works even better with thin chops.

On 4/16/2011 1:11 PM, jmcquown wrote:
>
> "Janet" > wrote in message
> ...
>> In article -
>> september.org>, says...
>>>
>>> In article >,
>>> "jmcquown" > wrote:
>>>
>>> > Smothered? Pan fried? Baked? Suggestions welcome.
>>> >
>>> > Jill
>>>
>>> Grilled or smothered.
>>>
>> What's a smothered pork chop? (apart from dead and blue of course, you
>> heartless lot)
>>
>> Janet
>
> Usually cooked with carmelized sweet onion, the chops are seasoned, pan
> fried then simmmered in liquid to make a nice gravy. Here's a link:
>
> http://www.soulfoodandsoutherncookin...ork-chops.html
>
> Jill

That's an interesting recipe, but I have a question: why does it call
for self-rising flour? What does it do other than to add additional
saltiness?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 16/04/2011 12:36 PM, spamtrap1888 wrote:
> On Apr 16, 9:15 am, > wrote:
>> Smothered? Pan fried? Baked? Suggestions welcome.
>>
>
> My mom used to stuff thick ones.
>
Years ago there was a program on TV called Over Easy with Hugh Downs.
They did cooking demos for meals for one or two. One of them that I
tried. Take one or two nice thick pork shops. Slice a pocket into the
the chop and cram in a couple pitted prunes. Season with a little salt
and pepper then add some chopped potato, carrot and a small onion, add
some apple juice and water, cover and cook for 20-25 minutes.

On Apr 16, 11:29*am, Portland > wrote:
> On Apr 16, 12:15*pm, "jmcquown" > wrote:
>
> > Smothered? *Pan fried? *Baked? *Suggestions welcome.
>
> > Jill
>
> I prefer them just pan fried. *You can brown them, then sauce them
> with your favourite pork chop sauce (I like a mushroom sauce) and
> finish them in the oven.
> Actually I hate to admit it, but I've used instead of a home made
> mushroom sauce, *I've used canned cream of mushroom soup. *Not too
> shabby.

Portland, it is okay if you use cream of mushroom soup from a can.
Just say a few Hail Julias while cooking the meal. Jill, I do this
exact same thing, but with cream of onion soup. I bake them until
they're fall-apart tender.

On Sat, 16 Apr 2011 09:32:05 -0700, "Cheri" >
wrote:

>"jmcquown" > wrote in message
...
>> Smothered? Pan fried? Baked? Suggestions welcome.
>>
>> Jill
>
>
>Grilled.
>
>Cheri
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Sat, 16 Apr 2011 12:15:59 -0400, "jmcquown" >
wrote:

>Smothered? Pan fried? Baked? Suggestions welcome.
>
>Jill

Pan fried, preferably in a cast iron skillet.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 4/16/2011 12:15 PM, jmcquown wrote:

> Smothered? Pan fried? Baked? Suggestions welcome.

I made these not too long ago. Very good. The URL got truncated, but
you can probably find it there.


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

Parmesan Sage Pork Chops

main dish, meats, pork

2 tablespoons all-purpose flour
1/4 teaspoon salt
dash pepper
3/4 cup soft bread crumbs
1/2 cup grated parmesan cheese
1 1/2 teaspoons rubbed sage
1/2 teaspoon grated lemon peel
1 egg, lightly beaten
2 bone-in pork loin chops
1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine

1.In a shallow dish, combine the flour, salt and pepper. In another shallow
dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel.
Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg,
then coat with bread crumb mixture. Let stand for 5 minutes.

2.In a skillet, brown chops in oil and butter for 2 minutes on each side.
Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered,
at 425 degrees F for 10-15 minutes or until juices run clear and a meat
thermometer reads 160 degrees F

Notes: http://allrecipes.com/Recipe/Parmesan-Sage-Pork-Chops/D

"jmcquown" wrote:
>
>Smothered? Pan fried? Baked? Suggestions welcome.

I typically pan fry pork chops and during warmer weather I'm more apt
to light the grill. But this past winter I've been preparing braised
pork chops. I like how they can be so fall off the bone succulent and
how I can skim off a lot of the fat. I tend to cook them with all
sorts of liquids and seasonings; mostly tomato sauce because it goes
so well with pasta, but also in beer with mustard, kraut, an onion, an
apple, a little caraway... goes well over egg noodles. I also braise
chops in canned black beans seasoned with Penzeys adobo, the beans
form a thick sauce, goes great with corn tortillas... don't forget to
season with fresh lime. And braising permits the use of much less
pricy shoulder chops, often large family packs are offered on sale at
very low prices. Braising takes longer but requires practically no
attention, I can put up a big potful late morning, forget about it,
and they are easily ready for dinner, plus I make enough to have left
overs to freeze. I prefer to braise on the stove top, much easier to
taste and add. There is no limit to braised pork chop recipes, sweet,
sour, savory, whatever.

On Apr 16, 12:15*pm, "jmcquown" > wrote:
> Smothered? *Pan fried? *Baked? *Suggestions welcome.

Let me ask this question....Jill, how many years have you been
contributing to RFC? Fifteen...twenty...more?

Asking the pedestrians how to cook a a pork chop is more absurd than
asking a human what kind of oxygen they like to breathe.

Why do you continue to troll? You have more knowledge about cooking
than a Memphis walkup whore!

On Sat, 16 Apr 2011 16:59:14 -0700 (PDT), "Mr. Bill"
> wrote:

> On Apr 16, 12:15*pm, "jmcquown" > wrote:
> > Smothered? *Pan fried? *Baked? *Suggestions welcome.
>
> Let me ask this question....Jill, how many years have you been
> contributing to RFC? Fifteen...twenty...more?
>
> Asking the pedestrians how to cook a a pork chop is more absurd than
> asking a human what kind of oxygen they like to breathe.
>
> Why do you continue to troll? You have more knowledge about cooking
> than a Memphis walkup whore!
>
Sometimes people get tired of cooking it "their way" and look for
other suggestions. I don't know why asking for ideas should be a
capital offense in a *cooking* group.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Apr 16, 8:24*pm, sf > wrote:
> On Sat, 16 Apr 2011 16:59:14 -0700 (PDT), "Mr. Bill"
>
> Sometimes people get tired of cooking it "their way" and look for
> other suggestions

I create the suggestions...and have never needed to "troll and/or beg"
for suggestions.

*

On Sat, 16 Apr 2011 17:45:35 -0700 (PDT), "Mr. Bill"
> wrote:

> On Apr 16, 8:24*pm, sf > wrote:
> > On Sat, 16 Apr 2011 16:59:14 -0700 (PDT), "Mr. Bill"
> >
> > Sometimes people get tired of cooking it "their way" and look for
> > other suggestions
>
> I create the suggestions...and have never needed to "troll and/or beg"
> for suggestions.
>
> *
I won't even ask what "create the suggestions" mean.

--

Today's mighty oak is just yesterday's nut that held its ground.

jmcquown wrote:
> Smothered? Pan fried? Baked? Suggestions welcome.
>
> Jill
Grilled...

On Sat, 16 Apr 2011 16:59:14 -0700 (PDT), "Mr. Bill"
> wrote:

>On Apr 16, 12:15*pm, "jmcquown" > wrote:
>> Smothered? *Pan fried? *Baked? *Suggestions welcome.
>
>Let me ask this question....Jill, how many years have you been
>contributing to RFC? Fifteen...twenty...more?
>
>Asking the pedestrians how to cook a a pork chop is more absurd than
>asking a human what kind of oxygen they like to breathe.
>
>Why do you continue to troll? You have more knowledge about cooking
>than a Memphis walkup whore!

That was uncalled for. Jill's query is legit... I know fantastic ways
to cook pork chops that you haven't begun to dream of and never will.
If anyone is the troll it's you Mr. Bull. You have a lot of nerve to
make disparaging remarks towards Jill... a know nothing piece of shit
NEWBIE the likes of you. You are in deep doodoo, don't ever screw up,
old eagle eye has you under the microscope. To date you've
contributed absolutely nothing of value to RFC... would be best if you
slithered out whence you come.

Billy wrote:

>> Sometimes people get tired of cooking it "their way" and look for other
>> suggestions
>
> I create the suggestions...and have never needed to "troll and/or beg" for
> suggestions.

But you're a shitty cook with a total lack of imagination. Sucks to be your
family.

Bob

"Mr. Bill" > ha scritto nel messaggio
...
On Apr 16, 8:24 pm, sf > wrote:
"Mr. Bill"
>
> Sometimes people get tired of cooking it "their way" and look for
> other suggestions

I create the suggestions...and have never needed to "troll and/or beg"
for suggestions.
_______________

Well, ain't you special.

Giusi replied to Billy:

> I create the suggestions...and have never needed to "troll and/or beg" for
> suggestions.
> _______________
>
> Well, ain't you special.

If by "special" you mean "mentally deficient" I think you've got it.

Bob

jmcquown wrote:
> Smothered? Pan fried? Baked? Suggestions welcome.
>
> Jill

toss a couple into a big pot of tomato sauce for a Sunday treat

On Apr 17, 3:10*am, Goomba > wrote:
> jmcquown wrote:
> > Smothered? *Pan fried? *Baked? *Suggestions welcome.
>
> > Jill
>
> toss a couple into a big pot of tomato sauce for a Sunday treat

I'll never forget the (Calabrian?) uncle of my friend's wife throwing
a bunch of pig ears and tails into his tomato sauce for a party.

In article >,
"jmcquown" > wrote:

> Smothered? Pan fried? Baked? Suggestions welcome.

I got bored one day with the ways I usually cook chops. I had loin chops
and trimmed the fat, sliced them relatively thinly across the grain,
marinated the strips in soy sauce with ginger and used them for stir fry
with assorted vegetables. Not bad. I've done it since.

leo

jmcquown wrote:
> Smothered? Pan fried? Baked? Suggestions welcome.

I just did some in a pan with salt, pepper, cumin, paprika, and deglazed
with cranberry juice* for a pan sauce.

It was good. I stumble blindly into doing it right sometimes. One decision
I made was to ignore the admonitions against moving them before they sear.
They seared just fine and didn't stick because I kept moving them.

* Frozen concentrate cranberry juice with a little water added so it didn't
have to reduce much. I keep that and FCOJ in resealable containers for
cooking.


--

Reply in group, but if emailing add one more
zero, and remove the last word.

On Sun, 17 Apr 2011 15:39:52 -0700, Leonard Blaisdell
> wrote:

>In article >,
> "jmcquown" > wrote:
>
>> Smothered? Pan fried? Baked? Suggestions welcome.
>
>I got bored one day with the ways I usually cook chops. I had loin chops
>and trimmed the fat, sliced them relatively thinly across the grain,
>marinated the strips in soy sauce with ginger and used them for stir fry
>with assorted vegetables. Not bad. I've done it since.
>
>leo

Easy and best ever pan fry pork chops.... Dry well with paper
toweling, slit the fat crosswise to prevent curling. Now a one sided
shake of salt only. Pre heat on low, a cast iron fry pan, with only
enough olive oil in it, to not quite cover the chops. Then set chops,
salt side up, bone or not, gently in oil and go do something else.

The trick here is to fry it so slowly that it breaks up the fat
tissues... Next flip it over and do the next side. The second part of
this trick is, not to brown it all at once on the first flips, but on
the next, without over doing them.........enjoy!!!!

On Sun, 17 Apr 2011 21:17:43 -0400, Leon Manfredi >
wrote:

>Easy and best ever pan fry pork chops.... Dry well with paper
>toweling, slit the fat crosswise to prevent curling. Now a one sided
>shake of salt only. Pre heat on low, a cast iron fry pan, with only
>enough olive oil in it, to not quite cover the chops. Then set chops,
>salt side up, bone or not, gently in oil and go do something else.
>
>The trick here is to fry it so slowly that it breaks up the fat
>tissues... Next flip it over and do the next side. The second part of
>this trick is, not to brown it all at once on the first flips, but on
>the next, without over doing them.........enjoy!!!!

Am I understanding you correctly; submerge the pork chops in EVOO?

Literally covering the meat with oil?

On Sun, 17 Apr 2011 22:19:53 -0400, Landon > wrote:

>On Sun, 17 Apr 2011 21:17:43 -0400, Leon Manfredi >
>wrote:
>
>>Easy and best ever pan fry pork chops.... Dry well with paper
>>toweling, slit the fat crosswise to prevent curling. Now a one sided
>>shake of salt only. Pre heat on low, a cast iron fry pan, with only
>>enough olive oil in it, to not quite cover the chops. Then set chops,
>>salt side up, bone or not, gently in oil and go do something else.
>>
>>The trick here is to fry it so slowly that it breaks up the fat
>>tissues... Next flip it over and do the next side. The second part of
>>this trick is, not to brown it all at once on the first flips, but on
>>the next, without over doing them.........enjoy!!!!
>
>Am I understanding you correctly; submerge the pork chops in EVOO?
>
>Literally covering the meat with oil?

Confit of pork chops?