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?
>
>Thanks!
>
>Sheryl
>
Here a several recipes for pork that we really enjoy...Hag k
* Exported from MasterCook *
Pork salad
Recipe By :Hag
Serving Size : 4 Preparation Time :0:00
Categories : Lo Carb Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces pork loin -- cuttlets, 8 very thin slices
-vinagret mixture/marinade
1 tablespoon lime juice
1 tablespoon red wine vinegar
1/2 teaspoon dijon mustard -- or other brown mustard
1 large clove garlic -- crushed or minced finely
1 tablespoon red bell pepper -- minced finely
1/4 teaspoon kosher salt
3 tablespoons olive oil -- or more to taste
2 tablespoons red wine vinegar
3 tablespoons water
1/2 head lettuce -- small
or your choice of mixed greens and
1 small carrot -- shredded
1/4 head cabbage -- shredded
3 green onion -- sliced 2" long
4 ounces cheese -- cubed, I like garlic beemer or
Asiago
2 tablespoons hazelnut -- toasted
salt
mix marinade/vinegret mixture. marinate pork for 15 mins. heat pan to
Smokin hot. SHred and mix up the lettuces and vegies for salad. Salt
lightly and Cook pork to good color and plate. deglaze pan with the
remaining vinegar and water and add the marinade in...bring to a boil
and season to taste...toss salad with this dressing and pour over the
pork cuttlets...Top with cheese cubes and hazelnuts...
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 184 Calories; 15g Fat (71.0%
calories from fat); 8g Protein; 5g Carbohydrate; 1g Dietary Fiber;
18mg Cholesterol; 150mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean
Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Pan-fried Pork Steak w/ Paprika Gravy
Recipe By :Jeff Smith
Serving Size : 4 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pork steaks
4 3/4 pounds Pork steaks --deboned
1 1/2 tablespoon Celery seed
1 cup All-purpose flour
4 tablespoon Peanut oil or rendered lard
1 1/2 cups Paprika Gravy
Salt and pepper --to taste
Paprika gravey
1 1/2 tablespoon Hungarian paprika
1 tablespoon Oil or freshly rendered lard
1 Garlic clove --chopped
1 cup Seeded and chopped Anaheim peppers --see
* Note
1 cup Onion --chopped
1/2 cup Tomatoes --red ripe chopped
1 teaspoon Chicken bouillon
6 cups Beef stock --fresh or canned
1 cup Sour cream
3/4 cup All-purpose flour
Salt pepper --to taste
Pork steaks-
Debone the pork steaks and pound them out to 1/8-inch thickness. Rub
both sides of the steak with celery seeds. Place the flour in a large
bowl and season to taste with salt and pepper. Dredge the pork in the
seasoned flour and pan-fry in lard or peanut oil over medium heat
until golden brown on both sides. Serve with Paprika Gravy.
Gravy-
Heat a heavy 5-quart stove-top casserole and add the oil (or lard) and
paprika. Cook over medium heat for a moment, then add the garlic,
green pepper, onion and tomatoes. Simmer for a few minutes until all
is tender. Add the chicken base and beef stock along with the salt and
pepper to taste. Cover and simmer for 30 minutes. In a metal bowl mix
the sour cream and flour together. Mix it well with a wire whip
because you do not want lumps. Add a cup of the gravy from the pot and
quickly stir it into the cream mixture, whipping it well. Return to
the heat and simmer, stirring often, for 15 minutes. Strain the gravy
and discard the solids or lumps if you have any. This recipe will make
about 7 cups of gravy.
Source:
"The Frugal Gourmet by Jeff Smith"
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 332 Calories; 13g Fat (35.9%
calories from fat); 8g Protein; 45g Carbohydrate; 2g Dietary Fiber;
26mg Cholesterol; 43mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 2 1/2 Fat.
NOTES : Begin your Hungarian cooking with this basic gravy. It
celebrates paprika in a wonderful way. Please do not buy cheap paprika
in those little jars. It will have no flavor whatsoever. Buy good
paprika from Szeged, Hungary. This is the region that tamed the red
pepper to the sweet and lovely thing we know as paprika.
When I had this dish in Budapest I was surprised at the bright flavor.
The Hungarians love pork and this treatment is just wonderful. It took
Craig, my assistant, and me a minute to figure this one out, but we
finally realized the key was the celery seeds.
* Note: Green Anaheim peppers are found in most supermarkets. If
unavailable, you can substitute chopped but NOT SEEDED Cubanelle
peppers (found in supermarkets or in Caribbean markets). or I used one
part korean hot green to 3 parts yellow sweet
I made this Dec 2004, AWSUM! love the celery on the pork and the
gravey...just dusted the pork with celery seed, used 6 bonless pork
cuttlets, and only made a third of the gravey rec
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Baked Garlic Chops
Recipe By :Ronni Lundy
Serving Size : 0 Preparation Time :0:00
Categories : One Dish meal Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cloves garlic -- peeled and crushed
(2 to 3)
1/2 tsp. salt
1/8 tsp. pepper
4 pork chops -- 1 inch thick*
2 Tbs. olive oil (or as needed)
2 large white potatoes
1 large yellow onion
1/2 c. water or chicken broth
Early in the day, crush the garlic in a small, sturdy bowl (or pestal
& mortar). Add the salt & pepper and make a paste. Trim excess fat
from chops if desired (pork these days is so lean I wouldn't bother
and in fact I increased the amount of oil in this dish slightly to
make up for the lack thereof). Rub each chop on both sides with the
garlic paste. Place the chops in a glass container, cover and
refrigerate at least 4 hours.
Preheat the oven to 350F. Heat a dutch oven or metal deep covered
roasting pan over medium heat. Add the olive oil to the pan and brown
the chops on both sides. Meanwhile, wash the potatoes and cut in half
lengthwise. Peel the onion and slice into 4 thick rounds.
Remove chops from pan and put the potatoes in, cut side down. When
they are slightly browned, remove pan from heat and remove potatoes
from pan. Add water to the pan and scrape the browned drippings from
the bottom. Put the potatoes back in the pan, this time skin-side
down. Lay an onion slice on top of each potato and a chop on top of
each onion. Cover and bake for 1 hour. Serves 4
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 1171 Calories; 59g Fat (46.3%
calories from fat); 99g Protein; 56g Carbohydrate; 6g Dietary Fiber;
295mg Cholesterol; 1319mg Sodium. Exchanges: 2 1/2 Grain(Starch); 13
1/2 Lean Meat; 2 Vegetable; 3 1/2 Fat.
NOTES : Donw home cooking all in one pot
31 Aug 2004 nice very nice...i quartered vice halving the taters and
they were mooshie...next time halve....very nice easy one dish
dinner....
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Chicken or Pork glazed w/ Orange & Garlic
Recipe By :Hag
Serving Size : 4 Preparation Time :0:00
Categories : Pork Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast, no skin, no bone, R-T-C --
brined and pounded to even thickness (4 breast halves) or boneless
pork cuttlets
1 chicken bouillon cube -- crushed
1 Tbsp cornstarch
3 Tbsp sugar
1 Tbsp soy sauce
2 cloves garlic -- finely threaded
3 Tbsp white vinegar
1/4 c water
1/4 c orange juice
Combine all ingrediants except the chicken. Mix well and bring to a
boil on the stove stiring comstantly to thicken, set aside. Grill
chicken breasts and brush w/ glaze during the last few mins/turns. The
sauce will burn if you put it on too soon, but you do want it to get
some heat/carmalization going on.
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 338 Calories; 6g Fat (17.3%
calories from fat); 53g Protein; 15g Carbohydrate; trace Dietary
Fiber; 144mg Cholesterol; 569mg Sodium. Exchanges: 0 Grain(Starch); 7
1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Frisco Pork (Sweet Soy & Sherry'd pork chops)
Recipe By :Hag
Serving Size : 4 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pork sirloin chops
1 tablespoon oil
1 clove garlic -- minced or more to taste
-sauce-
2 teaspoons oil
4 tablespoons dry sherry
4 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons water
heat oil in pan and brown pork chops. Remove pork chops, add more oil,
and sautee garlic for a few seconds, careful not to burn it. combine
the 2 tsp oil, sherry, soy, brown sugar, and pepper flakes. Place
chops back in skillet and pour sherry mixture over them. Cover pan
and simmer for approx 30 min adding a few tbsp water if necesary.
Remove chops from juice, and stir cornstarch mixed in water into the
juice and heat stiring to thicken..pour sauce over plated chops, or
re-add chops to sauce and serve...
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 319 Calories; 20g Fat (61.0%
calories from fat); 22g Protein; 8g Carbohydrate; trace Dietary Fiber;
72mg Cholesterol; 1090mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean
Meat; 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : This is very good w/ thin spaghetti noodles and a nice green
salad or cucumber salad. I usualy double the sauce, as we love it...
Need to try this w/ some orange juice? hmmmm
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
pork chop sandwich
Recipe By :Hag
Serving Size : 0 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless pork cuttlets
2 tablespoons yellow mustard
1 cup cracker meal
salt pepper garlic
pound cuttlets thin between plastic, spread mustard over them...mix
and season crackermeal...coat the cuttlets well w/ crackermeal and pan
fry until golden brown and done...serve on doughy white bread
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 463 Calories; 3g Fat (6.4%
calories from fat); 12g Protein; 95g Carbohydrate; 4g Dietary Fiber;
0mg Cholesterol; 408mg Sodium. Exchanges: 6 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0
* Exported from MasterCook *
Pork w/ Midori
Recipe By :Hag
Serving Size : 0 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tbsp Roses or Mrs & Mr T's Sour mix
2 Tbsp Lime
3 Tbsp Midori or Melon liquore -- (3 to 4)
1 clove garlic fine minced
1 green onion fine chopped
1 tsp soy sauce
1/2 teaspoon cumin
salt
msg
4 boneless pork cutlets approx 1 lb
Combine, sour, lime, midori, garlic, onion and soy, set aside. season
pork chops w/ salt, dust w/ msg, and a very lite dusting of cumin.
brown in a pan and add the sauce. Simmer covered for approx 20 mins
flipping occasionaly and checking to make sure there is enough liquid.
Add a few tbsp water if
needed...Plate, drizzle w/ sauce and garnish w/ more finely chopped
green onions or fresh parsley, or perhaps some thin sliced candied
lime or mellon
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 14 Calories; trace Fat (12.8%
calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 345mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Pull a Loraine Bobit (cut of Waynes Penis) to reply
|