 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|
|
|||
|
|||
Need Pork Chop Ideas....
Please help!
I have center cut boneless pork chops in the freezer that I want to make over the weekend. (Yeah, I know, technically chops have a bone, if they are boneless they are steaks, whatever..."pork steaks" just sounds dumb to me). I'm tired of marinating them and grilling them. I'm tired of Shake-n-Bake-ing them. Making them with stuffing doesn't inspire me. I have even done them as I do a loin roast, pan roasted with onions, apples and apple cider. That's getting "old" too. The person I'm having as a dinner guest doesn't care for sauerkraut, so that's out. I know there must be a million and one ways to cook pork chops, but damned if I can think of any other than what I've been doing all along. Any ideas of something different to do with boneless loin pork chops, and accompaniments? Thanks! Sheryl |
|
|
|||
|
|||
|
"Sheryl Rosen" > wrote in message > > I know there must be a million and one ways to cook pork chops, but damned > if I can think of any other than what I've been doing all along. > > Any ideas of something different to do with boneless loin pork chops, and > accompaniments? You can make breaded and fried pork cutlets. You can mix seasonings with flour, dredge in the mix, brown and finish in the oven. Then deglaze the pan to make a sauce. You can make a pork piccata if you can slice them a little thinner. There is a recipe for piccata on my web page. Money saving hint: The boneless pork sold as chops can sell for $5,50 a pound. On sale you can buy a whole boneless loin for $1.89/lb. Cut it into three or four pieces, freeze, then you can make a small roast or slice it for chops to any thickness you want for a particular recipe. -- Ed http://pages.cthome.net/edhome/ |
|
|
|||
|
|||
|
On Thu, 10 Feb 2005 22:01:16 -0500, Sheryl Rosen >
wrote: >Any ideas of something different to do with boneless loin pork chops, and >accompaniments? Crash and I agree that the only thing needed for good pork chops is salt and pepper. That being said, I have an alternative way of preparing them. I brown them in a skillet, and move them into a baking pan. Deglaze the skillet with a little water. Mix the water with a can of Campbell's Cream of Onion soup. Pour the soup over the pork, cover with foil, and bake for about an hour at 325F. The meat will be extremely tender and flavorful, and the soup/drippings mixture forms a gravy that is great on mashed potatoes. Hope you have a nice dinner! Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
|
|
|||
|
|||
|
On Thu, 10 Feb 2005 22:09:40 -0600, Damsel in dis Dress
> wrote: > Crash and I agree that the only thing needed for good pork chops is salt > and pepper. What happened to garlic and thyme? sf |
|
|
|||
|
|||
|
On Thu, 10 Feb 2005 22:29:45 -0800, sf > wrote:
>On Thu, 10 Feb 2005 22:09:40 -0600, Damsel in dis Dress > wrote: > >> Crash and I agree that the only thing needed for good pork chops is salt >> and pepper. > >What happened to garlic and thyme? They're for beef. Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
|
|
|||
|
|||
|
On Fri, 11 Feb 2005 00:34:04 -0600, Damsel in dis Dress
> wrote: >On Thu, 10 Feb 2005 22:29:45 -0800, sf > wrote: > >>On Thu, 10 Feb 2005 22:09:40 -0600, Damsel in dis Dress > wrote: >> >>> Crash and I agree that the only thing needed for good pork chops is salt >>> and pepper. >> >>What happened to garlic and thyme? > >They're for beef. > >Carol OMG, they are so good on pork too. To die for! Christine |
|
|
|||
|
|||
|
On Thu, 10 Feb 2005 23:22:39 -0800, Christine Dabney
> wrote: >On Fri, 11 Feb 2005 00:34:04 -0600, Damsel in dis Dress > wrote: > >>On Thu, 10 Feb 2005 22:29:45 -0800, sf > wrote: >> >>>On Thu, 10 Feb 2005 22:09:40 -0600, Damsel in dis Dress > wrote: >>> >>>> Crash and I agree that the only thing needed for good pork chops is salt >>>> and pepper. >>> >>>What happened to garlic and thyme? >> >>They're for beef. >> >>Carol > >OMG, they are so good on pork too. To die for! > >Christine I've used onions or onion powder (granulated onion, if you're particular about that kind of thing). Never occurred to me to use garlic or thyme. I'll see if Crash wants to try it and let you know. Sheryl, I just thought of something you might make for a side dish. It's a concoction that I developed for stuffing boneless pork loin roasts. Cubed or ground, dried bread Diced apples Apple juice to moisten the bread Chopped nuts of your choice (I use pecans) Seasonings of your choice (I don't recall what I use. It's probably different every time) Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
|
|
|||
|
|||
|
sf > wrote in
: > What happened to garlic and thyme? They moved to detroit and started a Rock and Roll Band. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl Continuing to be Manitoban |
|
|
|||
|
|||
|
On Fri, 11 Feb 2005 06:45:36 GMT, Hahabogus
> wrote: > sf > wrote in > : > > > What happened to garlic and thyme? > > They moved to detroit and started a Rock and Roll Band.  And their lead singer is Rosemary? sf |
|
|
|||
|
|||
|
sf > wrote in
: > On Fri, 11 Feb 2005 06:45:36 GMT, Hahabogus > > wrote: > > > sf > wrote in > > : > > > > > What happened to garlic and thyme? > > > > They moved to detroit and started a Rock and Roll Band. > > > And their lead singer is Rosemary? > > > sf > You bought their Album? -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl Continuing to be Manitoban |
|
|
|||
|
|||
|
A fav around here is to slather the chops, steaks, or roast with really
good, not bright yellow, mustard and bake or broil till nice and crusted. No other condiments needed. Especially good with cranberry honey mustard! |
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
Damsel in dis Dress wrote:
> (Gal Called J.J.) , if that's their > real > name, wrote: > >> One time on Usenet, said: >>> >>> That being said, I have an alternative way of preparing them. I >>> brown them in a skillet, and move them into a baking pan. Deglaze >>> the skillet with a little water. Mix the water with a can of >>> Campbell's Cream of Onion soup. Pour the soup over the pork, cover >>> with foil, and bake for about an hour at 325F. >>> >>> The meat will be extremely tender and flavorful, and the >>> soup/drippings mixture forms a gravy that is great on mashed >>> potatoes. >> >> This sounds good and quite easy. I'll bet the "gravy" would be good >> on >> egg noodles too. Thanks for sharing, Carol... :-) > > You're very welcome. I'm thawing some boneless "chops" as we speak, > and I have a can of cream of onion soup. Guess what we're having for > dinner tomorrow night? No, tonight. About 18 hours from now. > > Never try to comprehend the words of an insomniac. > > Carol True dat, Carol! :~D kili |
|
|
|||
|
|||
|
On Sat, 12 Feb 2005 12:00:10 GMT, "kilikini"
> wrote: >Damsel in dis Dress wrote: >> >> Never try to comprehend the words of an insomniac. >> >> Carol > >True dat, Carol! :~D > >kili > and having said that, isn't the net the greatest boon for the sleepless yet? no more watching infomercials at 3:00 a.m. your pal, blake |
|
|
|||
|
|||
|
I don't have cream of onion soup, but have cream of celery...I think
I'll try that. Do you think I could do a batch and freeze the leftovers? Or would the soup separate???? Damsel in dis Dress wrote: > > (Gal Called J.J.) , if that's their real > name, wrote: > > >One time on Usenet, said: > >> > >> That being said, I have an alternative way of preparing them. I brown them > >> in a skillet, and move them into a baking pan. Deglaze the skillet with a > >> little water. Mix the water with a can of Campbell's Cream of Onion soup. > >> Pour the soup over the pork, cover with foil, and bake for about an hour at > >> 325F. > >> > >> The meat will be extremely tender and flavorful, and the soup/drippings > >> mixture forms a gravy that is great on mashed potatoes. > > > >This sounds good and quite easy. I'll bet the "gravy" would be good on > >egg noodles too. Thanks for sharing, Carol... :-) > > You're very welcome. I'm thawing some boneless "chops" as we speak, and I > have a can of cream of onion soup. Guess what we're having for dinner > tomorrow night? No, tonight. About 18 hours from now. > > Never try to comprehend the words of an insomniac. > > Carol > -- > "Years ago my mother used to say to me... She'd say, > 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' > Well, for years I was smart.... I recommend pleasant. You may quote me." > > *James Stewart* in the 1950 movie, _Harvey_ |
|
|
|||
|
|||
|
biig > , if that's their real name, wrote:
> I don't have cream of onion soup, but have cream of celery...I think >I'll try that. Do you think I could do a batch and freeze the >leftovers? Or would the soup separate???? I'm thinking that the soup would separate. But you could freeze the leftover cooked chops without the sauce, then reheat them with a new can of cream of <whatever> soup when it comes time to eat them. We're making the cream of onion variety for tonight's dinner. There will be no leftovers.  We're only making two thick chops. I'll likelybutterfly them. Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
|
|
|||
|
|||
|
One time on Usenet, said:
> (Gal Called J.J.) , if that's their real > name, wrote: > > >One time on Usenet, said: > >> > >> That being said, I have an alternative way of preparing them. I brown them > >> in a skillet, and move them into a baking pan. Deglaze the skillet with a > >> little water. Mix the water with a can of Campbell's Cream of Onion soup. > >> Pour the soup over the pork, cover with foil, and bake for about an hour at > >> 325F. > >> > >> The meat will be extremely tender and flavorful, and the soup/drippings > >> mixture forms a gravy that is great on mashed potatoes. > > > >This sounds good and quite easy. I'll bet the "gravy" would be good on > >egg noodles too. Thanks for sharing, Carol... :-) > > You're very welcome. I'm thawing some boneless "chops" as we speak, and I > have a can of cream of onion soup. I'd never even heard of cream of onion soup, but it sounds yummy. :-) > Guess what we're having for dinner > tomorrow night? No, tonight. About 18 hours from now. > > Never try to comprehend the words of an insomniac. Argh, my sympathies! I'm having the opposite problem today -- I slept waaay too long this morning and now I feel like my brain is made of soup. Dunno what kinds, something creamy though... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
|
|
|||
|
|||
|
"Sheryl Rosen" > wrote in message : Please help! > I have center cut boneless pork chops in the freezer that I want to make > over the weekend.................. This is my favourite pork chop recipe - I'm sure it'd be just as good without the bones.- Richard. Oven-Braised Pork Chops With Red Onions And Pears pork 2 cups balsamic vinegar 3 tablespoon 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 1 salt 1 freshly ground pepper 2 ripe but firm pears,; cut in 8 wedges 1/4 cup red wine vinegar 2 tablespoon 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. Contributor: Lydia's Kitchen Yield: 4 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.66 ** ... > (Yeah, I know, technically chops have a bone, if they are > boneless they are steaks, whatever..."pork steaks" just sounds dumb to > me). > > I'm tired of marinating them and grilling them. > I'm tired of Shake-n-Bake-ing them. > Making them with stuffing doesn't inspire me. > I have even done them as I do a loin roast, pan roasted with onions, > apples > and apple cider. That's getting "old" too. > The person I'm having as a dinner guest doesn't care for sauerkraut, so > that's out. > > I know there must be a million and one ways to cook pork chops, but damned > if I can think of any other than what I've been doing all along. > > Any ideas of something different to do with boneless loin pork chops, and > accompaniments? > > Thanks! > > Sheryl > |
|
|
|||
|
|||
|
Richard Green wrote: > This is my favourite pork chop recipe - I'm sure it'd be just as good > without the bones.- > Richard. > > Oven-Braised Pork Chops With Red Onions And Pears > > pork > .... > 2 cups balsamic vinegar > [snips] > 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. > [more snips] > 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. The recipe sounds delicious, but using 2 cups of balsamic vinegar to produce a decorative reduction around the edge of the plate seems pretty extreme for home-cooking. I just checked my bottle of good stuff from Modena and it's 16.9 ounces, so I'd need two bottles at several U.S. dollars each. Maybe for special dinner guests.... -aem |
|
|
|||
|
|||
|
"aem" > wrote in message
oups.com........................ >The recipe sounds delicious, but using 2 cups of balsamic vinegar to > produce a decorative reduction around the edge of the plate seems > pretty extreme for home-cooking. I just checked my bottle of good > stuff from Modena and it's 16.9 ounces, so I'd need two bottles at > several U.S. dollars each. Maybe for special dinner guests.... I don't use that much - but it IS essential for the dish. The sweet/tart caramel flavour really adds something very special. I usually drizzle the glaze over the top of the meat, rather than around the edge of the plate, that way you can use less for maximum flavour impact. > > Richard Green wrote: >> This is my favourite pork chop recipe - I'm sure it'd be just as good > >> without the bones.- >> Richard. >> >> Oven-Braised Pork Chops With Red Onions And Pears >> >> pork >> .... >> 2 cups balsamic vinegar >> [snips] >> 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. >> [more snips] >> 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. > > > > -aem > |
|
|
|||
|
|||
|
Richard Green wrote: > "aem" > wrote in message > oups.com........................ > >The recipe sounds delicious, but using 2 cups of balsamic vinegar to > > produce a decorative reduction around the edge of the plate seems > > pretty extreme for home-cooking. [snip] > > I don't use that much - but it IS essential for the dish. The sweet/tart > caramel flavour really adds something very special. I usually drizzle the > glaze over the top of the meat, rather than around the edge of the plate, > that way you can use less for maximum flavour impact. You've talked me into it. Now if only I could find some good center cut pork chops. I've heard there is someone out there producing pork with some fat and flavor -- maybe it's Niman Ranch? -- but I haven't yet found where it's sold near me. I think one of the reasons we need all the good recipes in this thread is that the pork itself is so lean and tough and tasteless. I envy our mates in Oz who get pork and lamb of such better quality than here in the U.S. -aem |
|
|
|||
|
|||
|
Hope u like it. One little tip : depending on the pork and the pears - u may
need to hoik these out of the pan at the last minute and reduce the sauce before serving. And I don't think its worth using expensive balsamic for this recipe. The one I use costs about 3 (australian) dollars for about 2 cups. Richard. "aem" > wrote in message oups.com... > > Richard Green wrote: >> "aem" > wrote in message >> > oups.com........................ >> >The recipe sounds delicious, but using 2 cups of balsamic vinegar to >> > produce a decorative reduction around the edge of the plate seems >> > pretty extreme for home-cooking. [snip] >> >> I don't use that much - but it IS essential for the dish. The > sweet/tart >> caramel flavour really adds something very special. I usually drizzle > the >> glaze over the top of the meat, rather than around the edge of the > plate, >> that way you can use less for maximum flavour impact. > > You've talked me into it. Now if only I could find some good center > cut pork chops. I've heard there is someone out there producing pork > with some fat and flavor -- maybe it's Niman Ranch? -- but I haven't > yet found where it's sold near me. I think one of the reasons we need > all the good recipes in this thread is that the pork itself is so lean > and tough and tasteless. I envy our mates in Oz who get pork and lamb > of such better quality than here in the U.S. > > -aem > |
|
|
|||
|
|||
|
Sheryl Rosen > wrote in
: > Please help! > I have center cut boneless pork chops in the freezer that I want to > make over the weekend. (Yeah, I know, technically chops have a bone, > if they are boneless they are steaks, whatever..."pork steaks" just > sounds dumb to me). > > I'm tired of marinating them and grilling them. > I'm tired of Shake-n-Bake-ing them. > Making them with stuffing doesn't inspire me. > I have even done them as I do a loin roast, pan roasted with onions, > apples and apple cider. That's getting "old" too. > The person I'm having as a dinner guest doesn't care for sauerkraut, > so that's out. > > I know there must be a million and one ways to cook pork chops, but > damned if I can think of any other than what I've been doing all > along. > > Any ideas of something different to do with boneless loin pork > chops, and accompaniments? > > Thanks! > > Sheryl > Use them with cabbage or kraut in a casserole. Bite-size them in a sweet & sour pork stir-fry. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl Continuing to be Manitoban |
|
|
|||
|
|||
|
On Thu, 10 Feb 2005 22:01:16 -0500, Sheryl Rosen
> wrote: > Please help! > I have center cut boneless pork chops in the freezer that I want to make > over the weekend. (Yeah, I know, technically chops have a bone, if they are > boneless they are steaks, whatever..."pork steaks" just sounds dumb to me). > > I'm tired of marinating them and grilling them. > I'm tired of Shake-n-Bake-ing them. > Making them with stuffing doesn't inspire me. > I have even done them as I do a loin roast, pan roasted with onions, apples > and apple cider. That's getting "old" too. > The person I'm having as a dinner guest doesn't care for sauerkraut, so > that's out. > > I know there must be a million and one ways to cook pork chops, but damned > if I can think of any other than what I've been doing all along. > > Any ideas of something different to do with boneless loin pork chops, and > accompaniments? > do you like sherry and sour cream? sf |
|
|
|||
|
|||
|
"Sheryl Rosen" > wrote in message ... > Please help! > I have center cut boneless pork chops in the freezer that I want to make > over the weekend. ...snip... > I know there must be a million and one ways to cook pork chops, but damned > if I can think of any other than what I've been doing all along. > > Any ideas of something different to do with boneless loin pork chops, and > accompaniments? > > Thanks! > > Sheryl > This is dead simple and you can take it anywhere. Braised Pork Chops with Orange and Ginger For 4 servings Trim excess fat off four chops (or whatever) and brown on both sides with two teaspoons of toasted sesame oil in a non-stick pan. Add : - the juice and zest of two oranges, - a tablespoon of grated fresh ginger, - a good grind of fresh black pepper, - a cup of stock, - salt to taste. Simmer for 25 minutes covered, spooning the liquid over the chops now and then; then uncover and turn up the heat to reduce the liquid until it sticks to the chops. Serve with boiled rice and steamed vegetables. David |
|
|
|||
|
|||
|
"David Hare-Scott" > wrote:
> > > > >This is dead simple and you can take it anywhere. > >Braised Pork Chops with Orange and Ginger > >For 4 servings >Trim excess fat off four chops (or whatever) and brown on both sides with >two teaspoons of toasted sesame oil in a non-stick pan. Add : > >- the juice and zest of two oranges, >- a tablespoon of grated fresh ginger, >- a good grind of fresh black pepper, >- a cup of stock, >- salt to taste. > >Simmer for 25 minutes covered, spooning the liquid over the chops now and >then; then uncover and turn up the heat to reduce the liquid until it sticks >to the chops. Serve with boiled rice and steamed vegetables. > >David > I tried this last night and it is a keeper. I used safflower oil since I did not have sesame oil. I will look for sesame oil now. -- 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) |
|
|
|||
|
|||
|
Sheryl Rosen wrote:
> Please help! > I have center cut boneless pork chops in the freezer that I want to > make over the weekend. (Yeah, I know, technically chops have a bone, > if they are boneless they are steaks, whatever..."pork steaks" just > sounds dumb to me). > > I'm tired of marinating them and grilling them. > I'm tired of Shake-n-Bake-ing them. > Making them with stuffing doesn't inspire me. > I have even done them as I do a loin roast, pan roasted with onions, > apples and apple cider. That's getting "old" too. > The person I'm having as a dinner guest doesn't care for sauerkraut, > so that's out. > > I know there must be a million and one ways to cook pork chops, but > damned if I can think of any other than what I've been doing all > along. > > Any ideas of something different to do with boneless loin pork chops, > and accompaniments? > > Thanks! > > Sheryl You can do a pork parmesan stryle. Sounds weird, but it's good; like a cross between veal and chicken! LOL. Bread the pork MEDALLIONS (not steaks!) and fry in a pan. When it's done, place a strip of cheese on each medallion, top with your favorite hot spaghettii sauce, and then sprinkle some parmesan or mozzarella or whatever on top. I've never made this with pork, but I know others have and loved it. Can't be all bad! kili |
|
|
|||
|
|||
|
On Fri, 11 Feb 2005 09:30:13 GMT, "kilikini"
> wrote: > You can do a pork parmesan stryle. Sounds weird, but it's good; like a > cross between veal and chicken! LOL. Bread the pork MEDALLIONS (not > steaks!) and fry in a pan. When it's done, place a strip of cheese on each > medallion, top with your favorite hot spaghettii sauce, and then sprinkle > some parmesan or mozzarella or whatever on top. I've never made this with > pork, but I know others have and loved it. Can't be all bad! Geeze, can you pile on any more calories? sf |
|
|
|||
|
|||
|
sf wrote:
> On Fri, 11 Feb 2005 09:30:13 GMT, "kilikini" > > wrote: > >> You can do a pork parmesan stryle. Sounds weird, but it's good; >> like a cross between veal and chicken! LOL. Bread the pork >> MEDALLIONS (not steaks!) and fry in a pan. When it's done, place a >> strip of cheese on each medallion, top with your favorite hot >> spaghettii sauce, and then sprinkle some parmesan or mozzarella or >> whatever on top. I've never made this with pork, but I know others >> have and loved it. Can't be all bad! > > > Geeze, can you pile on any more calories? > > > > sf Ooooh, but that's what makes it good! kili |
|
|
|||
|
|||
|
On Thu, 10 Feb 2005 22:01:16 -0500, Sheryl Rosen
> wrote: >Any ideas of something different to do with boneless loin pork chops, and >accompaniments? Last week I made my standard Chidcken Fried Steak, replacing the steak with a bone-in pork chop. Pan fried the pork chop in oil with some bacon drippings added, removed it from the pan and made a milk gravy with salt, pepper, garlic and onion powder. Served with standard-issue mashed potatoes. Not particularly health-wise but even better, IMO, than using a pounded/tenderized piece of round. I don't see why you couldn't use the bonless pork chops, but they will cook more quickly and dry out faster so would need more careful tending. |
|
|
|||
|
|||
|
Jed wrote: > Last week I made my standard Chidcken Fried Steak, replacing the steak > with a bone-in pork chop. Pan fried the pork chop in oil with some > bacon drippings added, removed it from the pan and made a milk gravy > with salt, pepper, garlic and onion powder. Served with standard-issue > mashed potatoes. Not particularly health-wise but even better, IMO, > than using a pounded/tenderized piece of round. > > I don't see why you couldn't use the bonless pork chops, but they will > cook more quickly and dry out faster so would need more careful > tending. Indeed, wouldn't the boneless work better than bone-in? Pound them to about half their thickness, season and flour them, then treat them just as you would the chicken fried steak, taking care only not to overcook them. -aem |
|
|
|||
|
|||
|
try this... They come out very tender and taste excellent..
San Francisco Pork Chops 4 pork chops (boneless loin) ½ to ¾ inch thick 1 tbs vegetable oil 1 clove garlic minced Sauce 2 tsp vegetable oil 4 tbs dry sherry 4 tbs soy sauce 2 tbs brown sugar ¼ tsp crushed red pepper 2 tsp cornstarch 2 tsp water Trim the fat off the chops. Heat oil in a skillet and brown the chops on both sides. Remove the chops and add a little more oil if needed. Sauté the garlic for a minute being careful not to burn it. Sauce Combine oil, sherry, soy sauce, brown sugar and red pepper. Place the chops back in the skillet and pour the sauce over them. Cover tightly. Simmer over low heat until the chops are tender and cooked through, about 30-35 minutes. Add a little water if needed to keep the sauce from cooking down too much. Turn the chops once. Remove the chops to a platter. In the skillet, stir in cornstarch which is dissolved in water. Cook until the sauce is thickened. Pour over the chops and serve. I serve it over buttered noodles. If you like it with a bigger bite, add more crushed red pepper.. (try it this way first) Enjoy -- sharkman. Sheryl Rosen wrote: > Please help! > I have center cut boneless pork chops in the freezer that I want to > make over the weekend. (Yeah, I know, technically chops have a bone, > if they are boneless they are steaks, whatever..."pork steaks" just > sounds dumb to me). > > I'm tired of marinating them and grilling them. > I'm tired of Shake-n-Bake-ing them. > Making them with stuffing doesn't inspire me. > I have even done them as I do a loin roast, pan roasted with onions, > apples and apple cider. That's getting "old" too. > The person I'm having as a dinner guest doesn't care for sauerkraut, > so that's out. > > I know there must be a million and one ways to cook pork chops, but > damned if I can think of any other than what I've been doing all > along. > > Any ideas of something different to do with boneless loin pork chops, > and accompaniments? > > Thanks! > > Sheryl |
|
|
|||
|
|||
|
On Thu, 10 Feb 2005 22:01:16 -0500, Sheryl Rosen >
wrote: >I'm tired of marinating them and grilling them. >I'm tired of Shake-n-Bake-ing them. >Making them with stuffing doesn't inspire me. >I have even done them as I do a loin roast, pan roasted with onions, apples >and apple cider. That's getting "old" too. >The person I'm having as a dinner guest doesn't care for sauerkraut, so >that's out. > >I know there must be a million and one ways to cook pork chops, but damned >if I can think of any other than what I've been doing all along. Would you consider brining them in a bitter orange brine with chipotle powder different from marinating them? -- Siobhan Perricone Humans wrote the bible, God wrote the rocks -- Word of God by Kathy Mar |
|
|
|||
|
|||
|
Sheryl Rosen wrote:
> Please help! > I have center cut boneless pork chops in the freezer that I want to > make over the weekend. (Yeah, I know, technically chops have a bone, > if they are boneless they are steaks, whatever..."pork steaks" just > sounds dumb to me). > > I'm tired of marinating them and grilling them. > I'm tired of Shake-n-Bake-ing them. > Making them with stuffing doesn't inspire me. > I have even done them as I do a loin roast, pan roasted with onions, > apples and apple cider. That's getting "old" too. > The person I'm having as a dinner guest doesn't care for sauerkraut, > so that's out. > > I know there must be a million and one ways to cook pork chops, but > damned if I can think of any other than what I've been doing all > along. > > Any ideas of something different to do with boneless loin pork > chops, > and accompaniments? > > Thanks! > > Sheryl I guess it would depend on how thick they are, but why not a roast (it's easy and you can devote your time with your guests) using something just a bit different? As an example, how about roasting the pork chops with sweet potatoes, using cider, dijon mustard, onion, garlic, and herbs de provence? Or toss the cider and herbs and substitute Coca-Cola and Worcestshire and some ground cloves? Or as someone else posted, cutting them into strips for use in a stir-fry? With the appropriate veggies and some spice (Thai chili paste and a coupe of diced bird-eye chilis thrown in?), that could be great. Tired of the grill? C'mon! Spring's a-comin', and that means barbecue! -- "Life is hard. Life is harder when you're stupid". - John Wayne "Politics is war without bloodshed while war is politics with bloodshed" - Mao Zedong '99 FLHRCI |
|
|
|||
|
|||
|
Sheryl Rosen wrote: > Please help! > I have center cut boneless pork chops in the freezer that I want to make > over the weekend. > I'm tired of marinating them and grilling them. > I'm tired of Shake-n-Bake-ing them. > Making them with stuffing doesn't inspire me. > I have even done them as I do a loin roast, pan roasted with onions, apples > and apple cider. That's getting "old" too. > The person I'm having as a dinner guest doesn't care for sauerkraut, so > that's out. > > Any ideas of something different to do with boneless loin pork chops, and accompaniments? Slice each through the center and with a mallet pound thin. Flour and egg wash and coat with bread crumbs blended with Italian seasoning, then fry quickly until *not* quite fully cooked through. Layer in ovenware with tomato sauce, mozz, amd parmesean and bake... "Pork Cutlet Parm". Serve with ensalde, garlic bread, and dago red. Sheldon |
|
|
|||
|
|||
|
I don't have the reicipe here, I'm at work, but one of my all time
favorite recipes is Chris Schessinger's in "Licensed to Grill" for Rum Molasses BBQ'd Pork Chops, p. 148. I remember the page number because this is the first recipe I cooked from this cookbook. I was visiting my brother on the east coast, from Denver, and he had just gotten the cookbook and wanted to try this recipe. I raved so much about it that he bought me the cookbook. Still one of my favorites, seldon dissappoints. Have fixed this recipe for each of my 3 sons and one or two others, and gotten raves (getting raves from my sons is REALLY SOMETHING!). |
|
|
|||
|
|||
|
"Sheryl Rosen" > wrote in message ... > Please help! > I have center cut boneless pork chops in the freezer that I want to make > over the weekend. (Yeah, I know, technically chops have a bone, if they > are > boneless they are steaks, whatever..."pork steaks" just sounds dumb to > me). > > I'm tired of marinating them and grilling them. > I'm tired of Shake-n-Bake-ing them. > Making them with stuffing doesn't inspire me. > I have even done them as I do a loin roast, pan roasted with onions, > apples > and apple cider. That's getting "old" too. > The person I'm having as a dinner guest doesn't care for sauerkraut, so > that's out. > > I know there must be a million and one ways to cook pork chops, but damned > if I can think of any other than what I've been doing all along. > > Any ideas of something different to do with boneless loin pork chops, and > accompaniments? > > Thanks! > > Sheryl Make Phillipine Adobo. This is about as good as any. Ingredients : 1 1/4lb boneless pork shoulder cut 2" cubes 1 cup water 1/2 cup white vinegar 2tbl soy sauce 6x garlic cloves minced 1/4tsp freshly-ground black pepper 4tsp vegetable oil Method : On a rack in broiling pan, broil pork 6 inches from heat source until rare, 5 to 6 minutes; transfer to 3-quart saucepan. Add water, vinegar, soy sauce, garlic, and pepper and stir well to combine; bring to a boil over high heat. Reduce heat, cover, and let simmer until pork is fork tender, 30 to 40 minutes. Using slotted spoon, transfer pork to plate; set aside. Increase heat to high and cook pan juices, stirring occasionally, until liquid is reduced by half; remove from heat and reserve. In a 10-inch nonstick skillet heat oil over medium-high heat; add pork cubes and cook, turning meat frequently, until well browned on all sides, 4 to 5 minutes. Add reserved pan juices and stir well; cook until sauce is heated, about 1 minute. This recipe yields 4 servings; Here's another. Philippine Pork Stir-Fry Adobo-Style Yield: 4 Servings Ingredients 1/3 c soy sauce 1/3 c red wine vinegar 4 ts oil 4 cloves garlic, finely -chopped 3 bay leaves 1 ts pepper 1/4 ts (to 1/2) pepper sauce 1 lb pork tenderloin, cut in 1 -inch piec; es 1 1/2 c sliced zucchini 1 c sliced mushrooms 1 c chopped red or green bell -pepper 1 cn (20 oz) pineapple chunks, -drained 1/4 c sliced green onion Instructions In small bowl, combine soy sauce, vinegar, 3 teaspoons oil, garlic, bay leaves, pepper and pepper sauce. In non-metallic dish, combine pork with 1/2 cup soy sauce mixture. Marinate, covered, 15 minutes in refrigerator. In large skillet or wok over medium-high heat, heat 1 teaspoon oil. Drain pork, discarding marinade. Cook pork 3 minutes or until pork is cooked. Remove from pan. Add zucchini, mushrooms, and bell pepper to skillet. Cook 3 minutes or until vegetables are tender-crisp. After romoving bay leaves, add remaining soy sauce mixture, pineapple, green onion and pork to skillet. Heat until hot. Serve over hot cooked rice. Source: St. Louis County Journal 2/14/96 Posted to National Cooking echo by: Vern Hoffman |
|
|
|||
|
|||
|
On Fri, 11 Feb 2005 16:28:36 GMT, "Dimitri"
> wrote: > > Philippine Pork Stir-Fry Adobo-Style > Yield: 4 Servings <snip> > > Source: St. Louis County Journal 2/14/96 Posted to National Cooking > echo by: Vern Hoffman > ``````````````````````` Like American stew, adobo is home cooking and as with most home cooking, everything is to taste - so recipe proportions are suggestions... However, the first thing to learn about adobo is that you need to balance the soy & vinegar - literally! Don't use anything fancy - cider vinegar is fine. I start with equal portions of soy/vinegar and taste it. If it's salty, I add more vinegar and if it's vinegary - I add more soy. You shouldn't taste one flavor over the other! Bay should be kept to one big leaf for 2 or three pounds of meat unless you like the taste of medicine. Additionally, no real adobo ever has zucchini, mushrooms, and bell pepper in it... and "real adobo" does not use green onions, it has "real" onions (quartered) in it. Here is a more authentic recipe (remember to taste for that balance of soy/vinegar). Note: if you decide to use both chicken and pork, remember the pork goes in first and is cooked longer than chicken: Basic Adobo Recipe Makes: 6 approx: 2 hrs * 3 pounds whole chicken legs * or * 3 pounds pork butt * 1/2 cup vinegar * 1/4 cup soy sauce * 3 cloves garlic, crushed * 1/4 teaspoon peppercorns, crushed * 1 bay leaf, crushed (not into pieces) Separate legs from thighs. If using pork, cut it into 1 1/2 inch pieces. In a saucepan, combine all ingredients and bring to a boil. Cover, lower heat, and simmer for 30 minutes (45 minutes - or until tender for pork). Remove cover and simmer 15 more minutes or until liquid evaporates to a thick sauce. If the chicken and/or pork is not browned enough, you can put it on a baking sheet and broil it in the oven until lightly browned. Makes 6 servings. Serve with plain white rice. http://www.cdkitchen.com/recipes/rec...obo47428.shtml altered "slightly" by me. sf |
|
|
|||
|
|||
|
In article >, wrote:
>On Fri, 11 Feb 2005 16:28:36 GMT, "Dimitri" > wrote: >> >> Philippine Pork Stir-Fry Adobo-Style >> Yield: 4 Servings ><snip> >> Source: St. Louis County Journal 2/14/96 Posted to National Cooking >> echo by: Vern Hoffman >> >``````````````````````` >Like American stew, adobo is home cooking and as with most >home cooking, everything is to taste - so recipe proportions >are suggestions... > >However, the first thing to learn about adobo is that you >need to balance the soy & vinegar - literally! Don't use >anything fancy - cider vinegar is fine. I start with equal >portions of soy/vinegar and taste it. If it's salty, I add >more vinegar and if it's vinegary - I add more soy. You >shouldn't taste one flavor over the other! > >Bay should be kept to one big leaf for 2 or three pounds of >meat unless you like the taste of medicine. Additionally, >no real adobo ever has zucchini, mushrooms, and bell pepper >in it... and "real adobo" does not use green onions, it has >"real" onions (quartered) in it. > >Here is a more authentic recipe (remember to taste for that >balance of soy/vinegar). Note: if you decide to use both >chicken and pork, remember the pork goes in first and is >cooked longer than chicken: > >Basic Adobo Recipe >Makes: 6 >approx: 2 hrs G'day mate, Why "2 hrs"? The cooking time given is only ca. 45 minutes total (for chook at least) and I find it hard to believe that it takes an hour or so to "balance the soy & vinegar". (At a guess, the rest of the preparation described shouldn't take even 15 minutes, should it?) > * 3 pounds whole chicken legs > * or > * 3 pounds pork butt > * 1/2 cup vinegar > * 1/4 cup soy sauce > * 3 cloves garlic, crushed > * 1/4 teaspoon peppercorns, crushed > * 1 bay leaf, crushed (not into pieces) > >Separate legs from thighs. If using pork, cut it into 1 1/2 >inch pieces. In a saucepan, combine all ingredients and >bring to a boil. Cover, lower heat, and simmer for 30 >minutes (45 minutes - or until tender for pork). Remove >cover and simmer 15 more minutes or until liquid evaporates >to a thick sauce. > >If the chicken and/or pork is not browned enough, you can >put it on a baking sheet and broil it in the oven until >lightly browned. > >Makes 6 servings. Serve with plain white rice. > >http://www.cdkitchen.com/recipes/rec...obo47428.shtml >altered "slightly" by me. Cheers, Phred. -- LID |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Pork chop and lamb chop | General Cooking | |||
| Best ever pork chop | General Cooking | |||
| Campbell's Creamy Onion Soup (Was Need Pork Chop Ideas....) | General Cooking | |||
Hybrid Mode
