In article >, 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).

Well, if they're boneless they may not be *really* good for this
application -- but, being frozen, I guess they could be acceptable:

A woman in the small southwest town of Roma in Queensland [Australia]
has been charged with assault with a pork chop.

Seems a bloke was helping his son and son's mate move camp after
they'd been evicted from their rental accommodation and a dispute
arose because one family owned the fridge and the other had paid
for the contents of it (well the frozen pork chop at least).

The poor bloke was brained with a frozen pork chop and required
several stitches. A woman has been charged with "Bodily harm".
It is believed that the weapon has been removed from the scene, and
probably eaten. [ABC Regional Radio News, noon, 12 Feb 2005.]

ObRecipe:

By coincidence I had a pork chop for tea tonight. (Don't look at me
like that -- I'm more 1000 miles from Roma. :-)

Actually, this is not a "recipe", more a "construction" or
"compilation". The original idea was grilled/fried chop with
onion/garlic/ginger and spuds and carrots for vegies. But it ended
up like this:

1. Marinated chop with soy sauce and ground ginger for about 1.5
glasses of a nice red and a phone call.

2. Started out to boil spuds/carrots, but then noticed I had several
bananas approaching over-ripe (a major problem with buying bananas
more than one at a time so decided on using one as the
carbohydrate source, cooked with the chop. So then "julianned" the
two pretty large carrots (to try my new Zyliss slicer gizmo) and
zapped them in the microwave (two minutes wasn't quite enough and four
proved to be a whisker over what I was aiming for).

3. Drizzled some oil over the chop rind (pre-cut into about 20 mm
sections through the skin, but not into the meat) then sprinkled some
salt on it (the rind only) fairly liberally.

4. Started the onion slices frying, then added the chop to the pan,
making sure the rind was sort of tucked under as much as possible so
the whole width of it was in contact with the bottom of the hot pan.

5. Tossed the onion rings about until it looked like the chop was
pretty well cooked on one side (juices oozing out on top); then turned
the chop (not quite so fussy with the rind this time) and added finely
chopped garlic and ginger to the pan mixed through the onions. (Had
intended to use fresh ginger, but if it's still in the fridge I
couldn't find it. Luckily, I noticed I still had a jar of 30-month
old ginger "pickled" in sherry in the fridge, so chopped up a lump of
that -- not too bad either, certainly still with plenty of bite.)
Also added the banana about this time (halved longitudinally) to fry
it for awhile. Continued cooking until fairly clear juices emerging
from the top of the chop.

6. Mixed a bit of corn flour into the leftover marinade ("extended" a
bit with water) then stirred this through the onion brew *after*
removing the cooked chop and banana, and continued cooking until the
"gravy" thickened nicely.

7. Poured the onion gravy over the chop; added a sprinkle of nutmeg to
the cooked carrots and added them to the plate alongside the chop.

8. By then had finished the second glass of red, so poured another and
sat down to eat.

Result wasn't bad either. The rind was nice and crisp as intended,
and the chop was "just right".

Cheers, Phred.

--
LID