Has anyone ever had pork chops baked with butter, lemon pepper & worcestershire sauce? I came across a recipe & I want to try it, but I also want some opinions before I do.

Heather

"Heather Kitchen" > wrote in message
...
Has anyone ever had pork chops baked with butter, lemon pepper &
worcestershire sauce? I came across a recipe & I want to try it, but I also
want some opinions before I do.

Heather

My objection to "lemon pepper" is that it is usually 50% or more salt. You
can do much better if you want a lemon pepper taste by using fresh lemon and
a couple grinds of black pepper. Otherwise it sounds good.

Good to know! I'm pregnant & I try to limit my salt intake.

Thanks!


"George" > wrote in message
...
>
> "Heather Kitchen" > wrote in message
> ...
> Has anyone ever had pork chops baked with butter, lemon pepper &
> worcestershire sauce? I came across a recipe & I want to try it, but I
also
> want some opinions before I do.
>
> Heather
>
> My objection to "lemon pepper" is that it is usually 50% or more salt. You
> can do much better if you want a lemon pepper taste by using fresh lemon
and
> a couple grinds of black pepper. Otherwise it sounds good.
>
>

Good to know! I'm pregnant & I try to limit my salt intake.

Thanks!


"George" > wrote in message
...
>
> "Heather Kitchen" > wrote in message
> ...
> Has anyone ever had pork chops baked with butter, lemon pepper &
> worcestershire sauce? I came across a recipe & I want to try it, but I
also
> want some opinions before I do.
>
> Heather
>
> My objection to "lemon pepper" is that it is usually 50% or more salt. You
> can do much better if you want a lemon pepper taste by using fresh lemon
and
> a couple grinds of black pepper. Otherwise it sounds good.
>
>

"Heather Kitchen" > wrote in message
...
> Good to know! I'm pregnant & I try to limit my salt intake.
>
> Thanks!

Penzey's "Sunny Spain Seasoning" is an excellent lemon-pepper seasoning with
no salt.
http://www.penzeys.com

Charlie

"Heather Kitchen" > wrote in message
...
> Good to know! I'm pregnant & I try to limit my salt intake.
>
> Thanks!

Penzey's "Sunny Spain Seasoning" is an excellent lemon-pepper seasoning with
no salt.
http://www.penzeys.com

Charlie

"Heather Kitchen" > wrote in message
...
> Good to know! I'm pregnant & I try to limit my salt intake.
>
> Thanks!

Penzey's "Sunny Spain Seasoning" is an excellent lemon-pepper seasoning with
no salt.
http://www.penzeys.com

Charlie

In article >,
"Heather Kitchen" > wrote:

> Has anyone ever had pork chops baked with butter, lemon pepper &
> worcestershire sauce? I came across a recipe & I want to try it, but I also
> want some opinions before I do.
>
> Heather


Get the salf free lemon pepper if you can find it.

Makes a big difference!

K.

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In article >,
"Heather Kitchen" > wrote:

> Has anyone ever had pork chops baked with butter, lemon pepper &
> worcestershire sauce? I came across a recipe & I want to try it, but I also
> want some opinions before I do.
>
> Heather


Get the salf free lemon pepper if you can find it.

Makes a big difference!

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
"George" > wrote:

> "Heather Kitchen" > wrote in message
> ...
> Has anyone ever had pork chops baked with butter, lemon pepper &
> worcestershire sauce? I came across a recipe & I want to try it, but I also
> want some opinions before I do.
>
> Heather
>
> My objection to "lemon pepper" is that it is usually 50% or more salt. You
> can do much better if you want a lemon pepper taste by using fresh lemon and
> a couple grinds of black pepper. Otherwise it sounds good.
>
>

HEB here in town carries a salt free lemon pepper. :-)
I am SO glad as it's one of my favorite "spices/flavorings"!

I'm wondering if I can make my own. Should I dry an entire lemon peel or
just the zest?

I've also started buying ground orange peel and it adds a unique flavor
to meats. Same question if I want to try making my own. I have a food
dehydrator.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

I found some salt free Mrs. Dash lemon pepper, so I gave it a try & it came out rather well!

The recipe was incredibly simple too! On a good sized piece of aluminum foil, put approx. 1 Tbsp of olive oil & 1 Tbsp of butter. Place a pork chop on top, then top the chop with another Tbsp of olive oil, a Tbsp of butter, & 1 tsp of Worcestershire sauce. Bake at 400 for 35 minutes & done.

I couldn't taste the Worcestershire at all, so I may raise the amount, but other than that it wasn't bad at all.

Heather
"Heather Kitchen" > wrote in message ...
Has anyone ever had pork chops baked with butter, lemon pepper & worcestershire sauce? I came across a recipe & I want to try it, but I also want some opinions before I do.

Heather

I found some salt free Mrs. Dash lemon pepper, so I gave it a try & it came out rather well!

The recipe was incredibly simple too! On a good sized piece of aluminum foil, put approx. 1 Tbsp of olive oil & 1 Tbsp of butter. Place a pork chop on top, then top the chop with another Tbsp of olive oil, a Tbsp of butter, & 1 tsp of Worcestershire sauce. Bake at 400 for 35 minutes & done.

I couldn't taste the Worcestershire at all, so I may raise the amount, but other than that it wasn't bad at all.

Heather
"Heather Kitchen" > wrote in message ...
Has anyone ever had pork chops baked with butter, lemon pepper & worcestershire sauce? I came across a recipe & I want to try it, but I also want some opinions before I do.

Heather

"Heather Kitchen" > wrote in message >...
> Has anyone ever had pork chops baked with butter, lemon pepper &
> worcestershire sauce? I came across a recipe & I want to try it, but I
> also want some opinions before I do.
>
> Heather
> --

Post the recipe, please? I've been trying to duplicate such flavored
pork chops since I had them in a restaurant in OKC, but haven't been
able to match them in "finish" and flavor.

N.

"Heather Kitchen" > wrote in message >...
> Has anyone ever had pork chops baked with butter, lemon pepper &
> worcestershire sauce? I came across a recipe & I want to try it, but I
> also want some opinions before I do.
>
> Heather
> --

Post the recipe, please? I've been trying to duplicate such flavored
pork chops since I had them in a restaurant in OKC, but haven't been
able to match them in "finish" and flavor.

N.

I found the recipe on AllRecipes.com. Here is the cut-and-paste version:

Simple But Awesome Lemon Pepper Pork Chops
Submitted by: Matthew Jordan
"This serves four, but is easily expandable. Very simple and makes the most
tender pork chops you will ever eat." Original recipe yield: 4 servings.

INGREDIENTS:
4 pork chops
1 tablespoon lemon pepper
8 tablespoons butter
8 tablespoons olive oil
4 teaspoons Worcestershire sauce

----------------------------------------------------------------------------
----

DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
Tear off a generous square of tin foil for each chop, enough to wrap and
seal completely. Coat both sides of each chop with lemon pepper.
Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each
square of tin foil. Put the peppered chops on top of the butter and oil. Put
1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1
teaspoon Worcestershire sauce over the top of each chop. Wrap each chop
tightly and place on middle rack of oven. Bake for 35 minutes.

Also, here's the link:
http://pork.allrecipes.com/az/SimplB...pprPrkChps.asp

"Nancy Dooley" > wrote in message
om...
> "Heather Kitchen" > wrote in message
>...
> > Has anyone ever had pork chops baked with butter, lemon pepper &
> > worcestershire sauce? I came across a recipe & I want to try it, but I
> > also want some opinions before I do.
> >
> > Heather
> > --
>
> Post the recipe, please? I've been trying to duplicate such flavored
> pork chops since I had them in a restaurant in OKC, but haven't been
> able to match them in "finish" and flavor.
>
> N.

"Katra" > wrote in message
...
> In article >,
> "George" > wrote:
>
> > "Heather Kitchen" > wrote in message
> > ...
> > Has anyone ever had pork chops baked with butter, lemon pepper &
> > worcestershire sauce? I came across a recipe & I want to try it, but I
also
> > want some opinions before I do.
> >
> > Heather
> >
> > My objection to "lemon pepper" is that it is usually 50% or more salt.
You
> > can do much better if you want a lemon pepper taste by using fresh lemon
and
> > a couple grinds of black pepper. Otherwise it sounds good.
> >
> >
>
> HEB here in town carries a salt free lemon pepper. :-)
> I am SO glad as it's one of my favorite "spices/flavorings"!

Bottled "lemon pepper" is just one of those things that might be good in a
pinch but is not nearly as good as freshly prepared. Freshly ground pepper
has a much better more complex taste than pre ground and freshly grated zest
from citrus is brighter and tastes better than dried.


> I'm wondering if I can make my own. Should I dry an entire lemon peel or
> just the zest?
>
> I've also started buying ground orange peel and it adds a unique flavor
> to meats. Same question if I want to try making my own. I have a food
> dehydrator.

You don't really need to dry citrus peel unless you want to have some when
fresh is not available.


>
> K.
>
> --
> Sprout the Mung Bean to reply...
>
> >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
>
>
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
"George" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > "George" > wrote:
> >
> > > "Heather Kitchen" > wrote in message
> > > ...
> > > Has anyone ever had pork chops baked with butter, lemon pepper &
> > > worcestershire sauce? I came across a recipe & I want to try it, but I
> also
> > > want some opinions before I do.
> > >
> > > Heather
> > >
> > > My objection to "lemon pepper" is that it is usually 50% or more salt.
> You
> > > can do much better if you want a lemon pepper taste by using fresh lemon
> and
> > > a couple grinds of black pepper. Otherwise it sounds good.
> > >
> > >
> >
> > HEB here in town carries a salt free lemon pepper. :-)
> > I am SO glad as it's one of my favorite "spices/flavorings"!
>
> Bottled "lemon pepper" is just one of those things that might be good in a
> pinch but is not nearly as good as freshly prepared. Freshly ground pepper
> has a much better more complex taste than pre ground and freshly grated zest
> from citrus is brighter and tastes better than dried.

Won't argue with that, but I'm often "time handicapped"!

>
>
> > I'm wondering if I can make my own. Should I dry an entire lemon peel or
> > just the zest?
> >
> > I've also started buying ground orange peel and it adds a unique flavor
> > to meats. Same question if I want to try making my own. I have a food
> > dehydrator.
>
> You don't really need to dry citrus peel unless you want to have some when
> fresh is not available.

Again, it's a matter of time.
I really LIKE lemon pepper and dried orange peel.
If I don't have the time to prepare it fresh, the alternative
is better than nothing at all.

When I bake fish, I prefer to use FRESH dill and fresh lemon slices.

Like using fresh herbs, the flavors you get are totally different than
dry. I know this. Ginger is the best example I can think of, as well as
Basil. :-)

But, thanks anyhoo!

K.

\

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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
"George" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > "George" > wrote:
> >
> > > "Heather Kitchen" > wrote in message
> > > ...
> > > Has anyone ever had pork chops baked with butter, lemon pepper &
> > > worcestershire sauce? I came across a recipe & I want to try it, but I
> also
> > > want some opinions before I do.
> > >
> > > Heather
> > >
> > > My objection to "lemon pepper" is that it is usually 50% or more salt.
> You
> > > can do much better if you want a lemon pepper taste by using fresh lemon
> and
> > > a couple grinds of black pepper. Otherwise it sounds good.
> > >
> > >
> >
> > HEB here in town carries a salt free lemon pepper. :-)
> > I am SO glad as it's one of my favorite "spices/flavorings"!
>
> Bottled "lemon pepper" is just one of those things that might be good in a
> pinch but is not nearly as good as freshly prepared. Freshly ground pepper
> has a much better more complex taste than pre ground and freshly grated zest
> from citrus is brighter and tastes better than dried.

Won't argue with that, but I'm often "time handicapped"!

>
>
> > I'm wondering if I can make my own. Should I dry an entire lemon peel or
> > just the zest?
> >
> > I've also started buying ground orange peel and it adds a unique flavor
> > to meats. Same question if I want to try making my own. I have a food
> > dehydrator.
>
> You don't really need to dry citrus peel unless you want to have some when
> fresh is not available.

Again, it's a matter of time.
I really LIKE lemon pepper and dried orange peel.
If I don't have the time to prepare it fresh, the alternative
is better than nothing at all.

When I bake fish, I prefer to use FRESH dill and fresh lemon slices.

Like using fresh herbs, the flavors you get are totally different than
dry. I know this. Ginger is the best example I can think of, as well as
Basil. :-)

But, thanks anyhoo!

K.

\

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Heather Kitchen" > wrote in message >...
> I found the recipe on AllRecipes.com. Here is the cut-and-paste version:
>
> Simple But Awesome Lemon Pepper Pork Chops

Thanks so much!

N.

"Heather Kitchen" > wrote in message >...
> I found the recipe on AllRecipes.com. Here is the cut-and-paste version:
>
> Simple But Awesome Lemon Pepper Pork Chops

Thanks so much!

N.