kilikini wrote:
> "aem" > wrote in message
> oups.com...
> kilikini wrote:
> > Over the weekend we bought a pork loin with the rib bones, if that
> > makes sense. My hubby split them between the ribs so essentially
we
> > have about 1 1/2 inch thick pork chops. I want to have dinner
ready
> > for TFM=AE when he gets home from work, but I don't know how to
> prepare
> > these monster chops. [snip]
>
> Thick pork chops, especially the 'lean' pork we get nowadays, will
get
> dry and tough if you cook them too hot or too long. I get the best
> results by following James Beard's advice and using a bit of liquid
> with them. A few nights ago, it was this:
>
> Brown chops in non-stick skillet over medium heat. Season with black
> pepper, dried marjoram, remove. Turn heat up, add 2 TB butter and
> about 6 oz. sliced mushrooms. Season with salt and pepper, shake and
> toss for two minutes. Add about 1/4 cup dry marsala (or madeira, or
> sherry or chicken broth--but the latter two are not as tasty imho),
> stir, return chops to pan. Turn heat to low, cover, cook about 30
> minutes. Taste for seasoning--probably need a little salt. We ate
> them with steamed rice, but boiled potatoes would be good, too. If
you
> have it, some minced shallot can go in with the mushrooms for some
nice
> zing. -aem
>
> I like your idea, but I don't have marjoram or marsala or sherry and
I just
> used up the last of my homemade chicken stock. I'm going to save
this idea
> for future reference, though. Thanks!
>

Use pineapple juice instead as the liquid - it's fantastic with pork.

Susan B.