"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
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