 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
Need Pork Chop Ideas....
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 |
|
|
|||
|
|||
|
"Sheryl Rosen" > wrote in message > > 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? You can make breaded and fried pork cutlets. You can mix seasonings with flour, dredge in the mix, brown and finish in the oven. Then deglaze the pan to make a sauce. You can make a pork piccata if you can slice them a little thinner. There is a recipe for piccata on my web page. Money saving hint: The boneless pork sold as chops can sell for $5,50 a pound. On sale you can buy a whole boneless loin for $1.89/lb. Cut it into three or four pieces, freeze, then you can make a small roast or slice it for chops to any thickness you want for a particular recipe. -- Ed http://pages.cthome.net/edhome/ |
|
|
|||
|
|||
|
On Thu, 10 Feb 2005 22:01:16 -0500, Sheryl Rosen >
wrote: >Any ideas of something different to do with boneless loin pork chops, and >accompaniments? Crash and I agree that the only thing needed for good pork chops is salt and pepper. That being said, I have an alternative way of preparing them. I brown them in a skillet, and move them into a baking pan. Deglaze the skillet with a little water. Mix the water with a can of Campbell's Cream of Onion soup. Pour the soup over the pork, cover with foil, and bake for about an hour at 325F. The meat will be extremely tender and flavorful, and the soup/drippings mixture forms a gravy that is great on mashed potatoes. Hope you have a nice dinner! Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
|
|
|||
|
|||
|
"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.................. This is my favourite pork chop recipe - I'm sure it'd be just as good without the bones.- Richard. Oven-Braised Pork Chops With Red Onions And Pears pork 2 cups balsamic vinegar 3 tablespoon extra virgin olive oil 6 garlic cloves, peeled 4 center cut pork chops,; 1 1/4 inch thick 1 large red onion; in 8 wedges 1 salt 1 freshly ground pepper 2 ripe but firm pears,; cut in 8 wedges 1/4 cup red wine vinegar 2 tablespoon honey The sugar in the honey helps to caramelize the pork, onion and pears as they oven-braise. It is a technique that works well with other roasted meats and birds as well. Just mix a little honey with the pan juices and baste or brush the roast with that during the last 10 minutes or so of roasting. For some dishes, you want the onions cut fine, so they almost disappear. Here, I cut the onions large-and the pears, too-so they keep their shape and don't fall apart. Even when ripe, Bosc pears stay firmer than most, making them just right for this dish. In a small saucepan, bring the balsamic vinegar to a boil over high heat. Adjust the heat to a gentle boil and boil until the vinegar is syrupy and reduced to about 1/3 cup. Set aside. Preheat oven to 425° F. Heat the oil in a large, heavy skillet with a flameproof handle over medium-high heat. Whack the garlic cloves with the flat side of a knife and scatter them over the oil. Cook, shaking the skillet, until brown, about 2 minutes. Lay the pork chops in and cook until the underside is browned, about 6 minutes. Remove and reserve the garlic cloves if they become more than deep golden brown before the chops are fully browned. Turn the chops, tuck the onion wedges into the pan and continue cooking until the second side of the chops is browned, about 6 minutes. Season with salt and pepper. About half way through browning the second side, tuck the pear wedges in between the chops. Stir the red wine vinegar and honey together in a small bowl, until the honey is dissolved. Pour the vinegar/honey mixture into the skillet and bring to a vigorous boil. Return the garlic cloves to the skillet if you have removed them. Place the skillet in the oven and roast until the onions and pears are tender and the juices from the pork are a rich, syrupy dark brown, about 30 minutes. Once or twice during roasting, turn the chops and redistribute the onions and pears. Handle the skillet carefully-it will be extremely hot. Remove the skillet from the oven. Place a chop in the center of each warmed serving plate. Check the seasoning of the onion-pear mixture, adding salt and pepper if necessary. Spoon the pears, onion and pan juices around the chops. Drizzle the balsamic vinegar reduction around the edge of the plate. Contributor: Lydia's Kitchen Yield: 4 servings NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.66 ** ... > (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 > |
|
|
|||
|
|||
|
Sheryl Rosen > wrote in
: > 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 > Use them with cabbage or kraut in a casserole. Bite-size them in a sweet & sour pork stir-fry. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl Continuing to be Manitoban |
|
|
|||
|
|||
|
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? > do you like sherry and sour cream? sf |
|
|
|||
|
|||
|
On Thu, 10 Feb 2005 22:09:40 -0600, Damsel in dis Dress
> wrote: > Crash and I agree that the only thing needed for good pork chops is salt > and pepper. What happened to garlic and thyme? sf |
|
|
|||
|
|||
|
On Thu, 10 Feb 2005 22:29:45 -0800, sf > wrote:
>On Thu, 10 Feb 2005 22:09:40 -0600, Damsel in dis Dress > wrote: > >> Crash and I agree that the only thing needed for good pork chops is salt >> and pepper. > >What happened to garlic and thyme? They're for beef. Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
|
|
|||
|
|||
|
sf > wrote in
: > What happened to garlic and thyme? They moved to detroit and started a Rock and Roll Band. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl Continuing to be Manitoban |
|
|
|||
|
|||
|
On Fri, 11 Feb 2005 00:34:04 -0600, Damsel in dis Dress
> wrote: >On Thu, 10 Feb 2005 22:29:45 -0800, sf > wrote: > >>On Thu, 10 Feb 2005 22:09:40 -0600, Damsel in dis Dress > wrote: >> >>> Crash and I agree that the only thing needed for good pork chops is salt >>> and pepper. >> >>What happened to garlic and thyme? > >They're for beef. > >Carol OMG, they are so good on pork too. To die for! Christine |
|
|
|||
|
|||
|
"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. ...snip... > 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 > This is dead simple and you can take it anywhere. Braised Pork Chops with Orange and Ginger For 4 servings Trim excess fat off four chops (or whatever) and brown on both sides with two teaspoons of toasted sesame oil in a non-stick pan. Add : - the juice and zest of two oranges, - a tablespoon of grated fresh ginger, - a good grind of fresh black pepper, - a cup of stock, - salt to taste. Simmer for 25 minutes covered, spooning the liquid over the chops now and then; then uncover and turn up the heat to reduce the liquid until it sticks to the chops. Serve with boiled rice and steamed vegetables. David |
|
|
|||
|
|||
|
On Thu, 10 Feb 2005 23:22:39 -0800, Christine Dabney
> wrote: >On Fri, 11 Feb 2005 00:34:04 -0600, Damsel in dis Dress > wrote: > >>On Thu, 10 Feb 2005 22:29:45 -0800, sf > wrote: >> >>>On Thu, 10 Feb 2005 22:09:40 -0600, Damsel in dis Dress > wrote: >>> >>>> Crash and I agree that the only thing needed for good pork chops is salt >>>> and pepper. >>> >>>What happened to garlic and thyme? >> >>They're for beef. >> >>Carol > >OMG, they are so good on pork too. To die for! > >Christine I've used onions or onion powder (granulated onion, if you're particular about that kind of thing). Never occurred to me to use garlic or thyme. I'll see if Crash wants to try it and let you know. Sheryl, I just thought of something you might make for a side dish. It's a concoction that I developed for stuffing boneless pork loin roasts. Cubed or ground, dried bread Diced apples Apple juice to moisten the bread Chopped nuts of your choice (I use pecans) Seasonings of your choice (I don't recall what I use. It's probably different every time) Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
|
|
|||
|
|||
|
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 You can do a pork parmesan stryle. Sounds weird, but it's good; like a cross between veal and chicken! LOL. Bread the pork MEDALLIONS (not steaks!) and fry in a pan. When it's done, place a strip of cheese on each medallion, top with your favorite hot spaghettii sauce, and then sprinkle some parmesan or mozzarella or whatever on top. I've never made this with pork, but I know others have and loved it. Can't be all bad! kili |
|
|
|||
|
|||
|
On Thu, 10 Feb 2005 22:01:16 -0500, Sheryl Rosen
> wrote: >Any ideas of something different to do with boneless loin pork chops, and >accompaniments? Last week I made my standard Chidcken Fried Steak, replacing the steak with a bone-in pork chop. Pan fried the pork chop in oil with some bacon drippings added, removed it from the pan and made a milk gravy with salt, pepper, garlic and onion powder. Served with standard-issue mashed potatoes. Not particularly health-wise but even better, IMO, than using a pounded/tenderized piece of round. I don't see why you couldn't use the bonless pork chops, but they will cook more quickly and dry out faster so would need more careful tending. |
|
|
|||
|
|||
|
try this... They come out very tender and taste excellent..
San Francisco Pork Chops 4 pork chops (boneless loin) ½ to ¾ inch thick 1 tbs vegetable oil 1 clove garlic minced Sauce 2 tsp vegetable oil 4 tbs dry sherry 4 tbs soy sauce 2 tbs brown sugar ¼ tsp crushed red pepper 2 tsp cornstarch 2 tsp water Trim the fat off the chops. Heat oil in a skillet and brown the chops on both sides. Remove the chops and add a little more oil if needed. Sauté the garlic for a minute being careful not to burn it. Sauce Combine oil, sherry, soy sauce, brown sugar and red pepper. Place the chops back in the skillet and pour the sauce over them. Cover tightly. Simmer over low heat until the chops are tender and cooked through, about 30-35 minutes. Add a little water if needed to keep the sauce from cooking down too much. Turn the chops once. Remove the chops to a platter. In the skillet, stir in cornstarch which is dissolved in water. Cook until the sauce is thickened. Pour over the chops and serve. I serve it over buttered noodles. If you like it with a bigger bite, add more crushed red pepper.. (try it this way first) Enjoy -- sharkman. 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 |
|
|
|||
|
|||
|
On Thu, 10 Feb 2005 22:01:16 -0500, Sheryl Rosen >
wrote: >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. Would you consider brining them in a bitter orange brine with chipotle powder different from marinating them? -- Siobhan Perricone Humans wrote the bible, God wrote the rocks -- Word of God by Kathy Mar |
|
|
|||
|
|||
|
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 I guess it would depend on how thick they are, but why not a roast (it's easy and you can devote your time with your guests) using something just a bit different? As an example, how about roasting the pork chops with sweet potatoes, using cider, dijon mustard, onion, garlic, and herbs de provence? Or toss the cider and herbs and substitute Coca-Cola and Worcestshire and some ground cloves? Or as someone else posted, cutting them into strips for use in a stir-fry? With the appropriate veggies and some spice (Thai chili paste and a coupe of diced bird-eye chilis thrown in?), that could be great. Tired of the grill? C'mon! Spring's a-comin', and that means barbecue! -- "Life is hard. Life is harder when you're stupid". - John Wayne "Politics is war without bloodshed while war is politics with bloodshed" - Mao Zedong '99 FLHRCI |
|
|
|||
|
|||
|
Sheryl Rosen wrote: > Please help! > I have center cut boneless pork chops in the freezer that I want to make > over the weekend. > 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. > > Any ideas of something different to do with boneless loin pork chops, and accompaniments? Slice each through the center and with a mallet pound thin. Flour and egg wash and coat with bread crumbs blended with Italian seasoning, then fry quickly until *not* quite fully cooked through. Layer in ovenware with tomato sauce, mozz, amd parmesean and bake... "Pork Cutlet Parm". Serve with ensalde, garlic bread, and dago red. Sheldon |
|
|
|||
|
|||
|
I don't have the reicipe here, I'm at work, but one of my all time
favorite recipes is Chris Schessinger's in "Licensed to Grill" for Rum Molasses BBQ'd Pork Chops, p. 148. I remember the page number because this is the first recipe I cooked from this cookbook. I was visiting my brother on the east coast, from Denver, and he had just gotten the cookbook and wanted to try this recipe. I raved so much about it that he bought me the cookbook. Still one of my favorites, seldon dissappoints. Have fixed this recipe for each of my 3 sons and one or two others, and gotten raves (getting raves from my sons is REALLY SOMETHING!). |
|
|
|||
|
|||
|
"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 Make Phillipine Adobo. This is about as good as any. Ingredients : 1 1/4lb boneless pork shoulder cut 2" cubes 1 cup water 1/2 cup white vinegar 2tbl soy sauce 6x garlic cloves minced 1/4tsp freshly-ground black pepper 4tsp vegetable oil Method : On a rack in broiling pan, broil pork 6 inches from heat source until rare, 5 to 6 minutes; transfer to 3-quart saucepan. Add water, vinegar, soy sauce, garlic, and pepper and stir well to combine; bring to a boil over high heat. Reduce heat, cover, and let simmer until pork is fork tender, 30 to 40 minutes. Using slotted spoon, transfer pork to plate; set aside. Increase heat to high and cook pan juices, stirring occasionally, until liquid is reduced by half; remove from heat and reserve. In a 10-inch nonstick skillet heat oil over medium-high heat; add pork cubes and cook, turning meat frequently, until well browned on all sides, 4 to 5 minutes. Add reserved pan juices and stir well; cook until sauce is heated, about 1 minute. This recipe yields 4 servings; Here's another. Philippine Pork Stir-Fry Adobo-Style Yield: 4 Servings Ingredients 1/3 c soy sauce 1/3 c red wine vinegar 4 ts oil 4 cloves garlic, finely -chopped 3 bay leaves 1 ts pepper 1/4 ts (to 1/2) pepper sauce 1 lb pork tenderloin, cut in 1 -inch piec; es 1 1/2 c sliced zucchini 1 c sliced mushrooms 1 c chopped red or green bell -pepper 1 cn (20 oz) pineapple chunks, -drained 1/4 c sliced green onion Instructions In small bowl, combine soy sauce, vinegar, 3 teaspoons oil, garlic, bay leaves, pepper and pepper sauce. In non-metallic dish, combine pork with 1/2 cup soy sauce mixture. Marinate, covered, 15 minutes in refrigerator. In large skillet or wok over medium-high heat, heat 1 teaspoon oil. Drain pork, discarding marinade. Cook pork 3 minutes or until pork is cooked. Remove from pan. Add zucchini, mushrooms, and bell pepper to skillet. Cook 3 minutes or until vegetables are tender-crisp. After romoving bay leaves, add remaining soy sauce mixture, pineapple, green onion and pork to skillet. Heat until hot. Serve over hot cooked rice. Source: St. Louis County Journal 2/14/96 Posted to National Cooking echo by: Vern Hoffman |
|
|
|||
|
|||
|
Sheryl Rosen wrote:
> Please help! > > Any ideas of something different to do with boneless loin pork chops, and > accompaniments? > > Thanks! > > Sheryl > Stir fry with onions, green peppers, mushrooms, and whatever else you like. Serve with rice and garlicky stir fried broccoli or asparagus. gloria p |
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
Jed wrote: > Last week I made my standard Chidcken Fried Steak, replacing the steak > with a bone-in pork chop. Pan fried the pork chop in oil with some > bacon drippings added, removed it from the pan and made a milk gravy > with salt, pepper, garlic and onion powder. Served with standard-issue > mashed potatoes. Not particularly health-wise but even better, IMO, > than using a pounded/tenderized piece of round. > > I don't see why you couldn't use the bonless pork chops, but they will > cook more quickly and dry out faster so would need more careful > tending. Indeed, wouldn't the boneless work better than bone-in? Pound them to about half their thickness, season and flour them, then treat them just as you would the chicken fried steak, taking care only not to overcook them. -aem |
|
|
|||
|
|||
|
"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 Brown them in a little butter and olive oil and liberally dose with lemon pepper and onion salt. Deglaze pan with a bit of water or broth and move chops to a plate for the time being. Make a basic roux (flour & butter) in the pan and add milk to make a creamy gravy. Add the liquid from the deglazing. Slice the chops and add to the. Taste for seasoning, adding more lemon pepper and onion salt as needed. I tend to lean more towards the lemon pepper. Lots. Serve with rice and vegetable of your choice. By no means is this fat free, but it surely is delicious. kimberly > |
|
|
|||
|
|||
|
"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 > |
|
|
|||
|
|||
|
"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 |
|
|
|||
|
|||
|
"Sheryl Rosen" > wrote in message
news > Any ideas of something different to do with boneless loin pork chops, > and accompaniments? Today, I prepared thick-cut, boneless loin pork chops in a slow cooker, as follows: - Salt and pepper both sides of pork and set aside for 10 minutes - Place pork in slow cooker with enough sparkling white grape juice cocktail to come half-way up the pork - add bay leaf and about 2 tablespoons of dried, diced onion - cook on low 4-6 hours - serve with a dollop of Spicey Mango Chutney on top; additional chutney at the table for those who like it a lot The rest of the meal is "clean out the 'fridge" stuff, including cole slaw and the last of the sourdough semolina bread I made yesterday. x-- 100 Proof News - http://www.100ProofNews.com x-- 3,500+ Binary NewsGroups, and over 90,000 other groups x-- Access to over 1 Terabyte per Day - $8.95/Month x-- UNLIMITED DOWNLOAD |
|
|
|||
|
|||
|
> Any ideas of something different to do with boneless loin pork chops, and > accompaniments? > > Pork chops have always been for my wife and me the item of meat that promises most but normally delivers least. That was until we encountered Marcella Hazan. She has a number of cookery books (Italian style cooking but not always fully traditional Italian recipes) plus compilations. Out of shelves groaning under the weight of cookbooks hers are the most covered in grease marks. Certainly now, whenever we have pork chops, Marcella features there somewhere. (There's a favourite dish involving lots of oil, chopped fennel and fennel seeds I'm fondly thinking of as I type this!!!) Derek |
|
|
|||
|
|||
|
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 |
|
|
|||
|
|||
|
"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 > * Exported from MasterCook * Pork: Herbed Pork Medallions Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds pork tenderloin 2 tblsp butter -- melted 1/4 teaspoon garlic powder 1/2 teaspoon EACH: salt, dried tarragon. dried thyme, paprika 1/8 teaspoon EACH: pepper & cayenne pepper 1 tblsp honey Cut pork into 1/2 inch slices and pound flat. Combine butter and garlic powder, brush over pork. Combine the rest of the seasonings and sprinkle over pork. Place into 2 greased 15" x 10" x 1" baking pans. Broil till done. Brush with honey; broil 1 minute more. - - - - - - - - - - - - - - - - - - - |
|
|
|||
|
|||
|
On Fri, 11 Feb 2005 06:45:36 GMT, Hahabogus
> wrote: > sf > wrote in > : > > > What happened to garlic and thyme? > > They moved to detroit and started a Rock and Roll Band.  And their lead singer is Rosemary? sf |
|
|
|||
|
|||
|
On Fri, 11 Feb 2005 09:30:13 GMT, "kilikini"
> wrote: > You can do a pork parmesan stryle. Sounds weird, but it's good; like a > cross between veal and chicken! LOL. Bread the pork MEDALLIONS (not > steaks!) and fry in a pan. When it's done, place a strip of cheese on each > medallion, top with your favorite hot spaghettii sauce, and then sprinkle > some parmesan or mozzarella or whatever on top. I've never made this with > pork, but I know others have and loved it. Can't be all bad!  Geeze, can you pile on any more calories? sf |
|
|
|||
|
|||
|
sf > wrote in
: > On Fri, 11 Feb 2005 06:45:36 GMT, Hahabogus > > wrote: > > > sf > wrote in > > : > > > > > What happened to garlic and thyme? > > > > They moved to detroit and started a Rock and Roll Band. > > > And their lead singer is Rosemary? > > > sf > You bought their Album? -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl Continuing to be Manitoban |
|
|
|||
|
|||
|
On Fri, 11 Feb 2005 16:28:36 GMT, "Dimitri"
> wrote: > > Philippine Pork Stir-Fry Adobo-Style > Yield: 4 Servings <snip> > > Source: St. Louis County Journal 2/14/96 Posted to National Cooking > echo by: Vern Hoffman > ``````````````````````` Like American stew, adobo is home cooking and as with most home cooking, everything is to taste - so recipe proportions are suggestions... However, the first thing to learn about adobo is that you need to balance the soy & vinegar - literally! Don't use anything fancy - cider vinegar is fine. I start with equal portions of soy/vinegar and taste it. If it's salty, I add more vinegar and if it's vinegary - I add more soy. You shouldn't taste one flavor over the other! Bay should be kept to one big leaf for 2 or three pounds of meat unless you like the taste of medicine. Additionally, no real adobo ever has zucchini, mushrooms, and bell pepper in it... and "real adobo" does not use green onions, it has "real" onions (quartered) in it. Here is a more authentic recipe (remember to taste for that balance of soy/vinegar). Note: if you decide to use both chicken and pork, remember the pork goes in first and is cooked longer than chicken: Basic Adobo Recipe Makes: 6 approx: 2 hrs * 3 pounds whole chicken legs * or * 3 pounds pork butt * 1/2 cup vinegar * 1/4 cup soy sauce * 3 cloves garlic, crushed * 1/4 teaspoon peppercorns, crushed * 1 bay leaf, crushed (not into pieces) Separate legs from thighs. If using pork, cut it into 1 1/2 inch pieces. In a saucepan, combine all ingredients and bring to a boil. Cover, lower heat, and simmer for 30 minutes (45 minutes - or until tender for pork). Remove cover and simmer 15 more minutes or until liquid evaporates to a thick sauce. If the chicken and/or pork is not browned enough, you can put it on a baking sheet and broil it in the oven until lightly browned. Makes 6 servings. Serve with plain white rice. http://www.cdkitchen.com/recipes/rec...obo47428.shtml altered "slightly" by me. sf |
|
|
|||
|
|||
|
(Gal Called J.J.) , if that's their real
name, wrote: >One time on Usenet, said: >> >> That being said, I have an alternative way of preparing them. I brown them >> in a skillet, and move them into a baking pan. Deglaze the skillet with a >> little water. Mix the water with a can of Campbell's Cream of Onion soup. >> Pour the soup over the pork, cover with foil, and bake for about an hour at >> 325F. >> >> The meat will be extremely tender and flavorful, and the soup/drippings >> mixture forms a gravy that is great on mashed potatoes. > >This sounds good and quite easy. I'll bet the "gravy" would be good on >egg noodles too. Thanks for sharing, Carol... :-) You're very welcome. I'm thawing some boneless "chops" as we speak, and I have a can of cream of onion soup. Guess what we're having for dinner tomorrow night? No, tonight. About 18 hours from now. Never try to comprehend the words of an insomniac. Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
|
|
|||
|
|||
|
sf wrote:
> On Fri, 11 Feb 2005 09:30:13 GMT, "kilikini" > > wrote: > >> You can do a pork parmesan stryle. Sounds weird, but it's good; >> like a cross between veal and chicken! LOL. Bread the pork >> MEDALLIONS (not steaks!) and fry in a pan. When it's done, place a >> strip of cheese on each medallion, top with your favorite hot >> spaghettii sauce, and then sprinkle some parmesan or mozzarella or >> whatever on top. I've never made this with pork, but I know others >> have and loved it. Can't be all bad! > > > Geeze, can you pile on any more calories? > > > > sf Ooooh, but that's what makes it good! kili |
|
|
|||
|
|||
|
Damsel in dis Dress wrote:
> (Gal Called J.J.) , if that's their > real > name, wrote: > >> One time on Usenet, said: >>> >>> That being said, I have an alternative way of preparing them. I >>> brown them in a skillet, and move them into a baking pan. Deglaze >>> the skillet with a little water. Mix the water with a can of >>> Campbell's Cream of Onion soup. Pour the soup over the pork, cover >>> with foil, and bake for about an hour at 325F. >>> >>> The meat will be extremely tender and flavorful, and the >>> soup/drippings mixture forms a gravy that is great on mashed >>> potatoes. >> >> This sounds good and quite easy. I'll bet the "gravy" would be good >> on >> egg noodles too. Thanks for sharing, Carol... :-) > > You're very welcome. I'm thawing some boneless "chops" as we speak, > and I have a can of cream of onion soup. Guess what we're having for > dinner tomorrow night? No, tonight. About 18 hours from now. > > Never try to comprehend the words of an insomniac. > > Carol True dat, Carol! :~D kili |
|
|
|||
|
|||
|
In article >, wrote:
>On Fri, 11 Feb 2005 16:28:36 GMT, "Dimitri" > wrote: >> >> Philippine Pork Stir-Fry Adobo-Style >> Yield: 4 Servings ><snip> >> Source: St. Louis County Journal 2/14/96 Posted to National Cooking >> echo by: Vern Hoffman >> >``````````````````````` >Like American stew, adobo is home cooking and as with most >home cooking, everything is to taste - so recipe proportions >are suggestions... > >However, the first thing to learn about adobo is that you >need to balance the soy & vinegar - literally! Don't use >anything fancy - cider vinegar is fine. I start with equal >portions of soy/vinegar and taste it. If it's salty, I add >more vinegar and if it's vinegary - I add more soy. You >shouldn't taste one flavor over the other! > >Bay should be kept to one big leaf for 2 or three pounds of >meat unless you like the taste of medicine. Additionally, >no real adobo ever has zucchini, mushrooms, and bell pepper >in it... and "real adobo" does not use green onions, it has >"real" onions (quartered) in it. > >Here is a more authentic recipe (remember to taste for that >balance of soy/vinegar). Note: if you decide to use both >chicken and pork, remember the pork goes in first and is >cooked longer than chicken: > >Basic Adobo Recipe >Makes: 6 >approx: 2 hrs G'day mate, Why "2 hrs"? The cooking time given is only ca. 45 minutes total (for chook at least) and I find it hard to believe that it takes an hour or so to "balance the soy & vinegar". (At a guess, the rest of the preparation described shouldn't take even 15 minutes, should it?) > * 3 pounds whole chicken legs > * or > * 3 pounds pork butt > * 1/2 cup vinegar > * 1/4 cup soy sauce > * 3 cloves garlic, crushed > * 1/4 teaspoon peppercorns, crushed > * 1 bay leaf, crushed (not into pieces) > >Separate legs from thighs. If using pork, cut it into 1 1/2 >inch pieces. In a saucepan, combine all ingredients and >bring to a boil. Cover, lower heat, and simmer for 30 >minutes (45 minutes - or until tender for pork). Remove >cover and simmer 15 more minutes or until liquid evaporates >to a thick sauce. > >If the chicken and/or pork is not browned enough, you can >put it on a baking sheet and broil it in the oven until >lightly browned. > >Makes 6 servings. Serve with plain white rice. > >http://www.cdkitchen.com/recipes/rec...obo47428.shtml >altered "slightly" by me. Cheers, Phred. -- LID |
|
|
|||
|
|||
|
I made a pork roast last night that was very good. I rubbed garlic and
pepper all over the roast, then made large half way through slices. I stuffed each slice with regular bread stuffing that also contained shredded carrots, thinly sliced celery, onions, and apples. Then in a separate pan I melted some butter with brown sugar and lots of thinly sliced onions. Sweat that down for a few minutes and pour it over the roast and stuffing before baking. The top gets a little crunchy and the brown sugar and onion mixture adds tons of flavor to the pork and stuffing. Denise in NH |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Pork chop and lamb chop | General Cooking | |||
| Best ever pork chop | General Cooking | |||
| Campbell's Creamy Onion Soup (Was Need Pork Chop Ideas....) | General Cooking | |||
Linear Mode
