"Nexis" > wrote in message
news:dC7Pd.37359$Yu.16110@fed1read01...
>
> "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
>
> I just thought of something else, Sheryl. If you like Asian flavors, you
can
> pound them out and dip in a beaten egg, then Panko bread crums. Saute
until
> deep golden and serve with Tonkatsu sauce (you should be able to find it
in
> the Asian food section of your local grocery). I serve white and brown
rice,
> either steamed or fried, and a stir fry of veggies. You can also add some
> thinly sliced onions, leeks and garlic, then some stock to the pan and
serve
> it over the rice that way.
>
> kimberly
> >
>
>

How about an Indonesian dish. This is my favorite.

Babi Pangang

500 gram lean pork, boneless
2 small tsp. djahé (ground ginger)
1 small tsp. garlic powder
1 small tsp. onion powder
3 Tbs. ketjap benteng manis (use soy sauce with a bit of brown sugar)
pepper and salt
lemon juice
oil or margarine
Babi Pangang sauce (recipe follows)

Cut the pork in thick slices. Mix the ginger, garlic powder, onion powder
soy sauce and lemon juice. Coat each slice with the mixture. Brown the meat
in hot oil or margarine and continue frying lightly until it is completely
cooked. Add water as necessary to prevent cooking dry


Babi pangang sauce

½ cupful stock
2 Tbs. Sugar
1 Tbs. Sherry
1 Tbs. Oil
2 ¼ oz. tomato paste or puree
½ tsp. ve-tsin (MSG - I don't use it)
1 small onion
½ tsp. garlic powder

Fry the chopped onion and the garlic powder in the oil. Then add a mixture
of the stock, sugar, sherry, tomato puree and ve-tsin and allow to simmer
for 5 minutes, stirring well. This sauce adds the finishing touch to babi
pangang.

Serve over rice.

Enjoy!
Elly