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

i have used their milia treatment for milia seed on my eye brown area
and below cheek. after three applications, i noticed a reduction in the
milia size, quite impressed as i thought only laser surgery can solve
my problem.
--------------------------------

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----------------------------------------
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biig > , if that's their real name, wrote:

> I don't have cream of onion soup, but have cream of celery...I think
>I'll try that. Do you think I could do a batch and freeze the
>leftovers? Or would the soup separate????

I'm thinking that the soup would separate. But you could freeze the
leftover cooked chops without the sauce, then reheat them with a new can of
cream of <whatever> soup when it comes time to eat them.

We're making the cream of onion variety for tonight's dinner. There will
be no leftovers. We're only making two thick chops. I'll likely
butterfly them.

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_

(Phred) , if that's their real name, wrote:

>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.]

ROFLMAO!! Thanks for sharing that. What a stitch!

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_

On Sat, 12 Feb 2005 04:18:56 GMT, Hahabogus
> wrote:

> 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?

I'm a fan!




sf

sf > , if that's their real name, wrote:

>I'm a fan!

No you're not. You're a person. Might wanna see a doctor about this
delusional thinking.

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_

On Sat, 12 Feb 2005 14:06:29 GMT,
(Phred) wrote:

> 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?)


You disregarded the "approx"? That's prep time too. Also,
bigger chunks of pork can use a good two hours of cooking,
it should be not quite falling apart (IOW: fork tender). Of
course less cooking time is needed for chicken unless you
like eating it in shreds.

sf

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

Dan Abel wrote:
>
>My dictionary says that "chop" means that it has a bone. >But what
would you call these, then?
>Boneless pork chop conveys exactly what it is.

Nope... "Boneless Pork Chop" defines *nothing*, except that either the
butcher is a pinhead or the butcher thinks the consumers are pinheads,
the latter is most often the truth. Pork chops can be loin chops but
can also be shoulder chops. What Sheryl has there is most likely
"boneless pork loin medalions", not chops... in fact we're not quite
sure from which section of the loin, although they're usually from the
center cut (the bones are then stripped cleanly of all remaining meat
and fat, which is added to the pork sausage mix - no waste - and this
technique actually nets the meat purveyer more profit). If at a
restaurant you ordered the "Lamb Chops Special" and were served chunks
of boneless mystery meat you'd be the first to scream WTF! The bone
not only defines it's a chop but also which cut. Btw, by convention
there are no beef chops... those are called rib steaks or chuck
steaks... a boneless rib steak would be labeled "Ribeye Steak"... a
boneless chuck steak is chuck filet, sometimes called a California
Steak, don't laugh, it's not CA's answer to NY Steak. California Steak
is really great grilled. You really ought to learn your meat cuts, or
stick to tube steak.

Kswck wrote:
> "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

Tenderloin and loin are not synonymous... tenderloin could never be a
chop. You need to offer a recipe using pork loin, NOT pork tenderloin.

> 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
>
>

Breaded and pan fried. If thick, they can be pounded thin into "cutlets".

Wayne

On Sat, 12 Feb 2005 11:42:49 -0600, Damsel in dis Dress
> wrote:

> sf > , if that's their real name, wrote:
>
> >I'm a fan!
>
> No you're not. You're a person. Might wanna see a doctor about this
> delusional thinking.
>
Well, I do have to see him about that full feeling I have at
the end of every meal - so I'll add this problem to my list.


sf

"Sheldon" >, if that's their real name, wrote:

>"Boneless Pork Chop" defines *nothing*, except that either the
>butcher is a pinhead or the butcher thinks the consumers are pinheads,
>the latter is most often the truth. Pork chops can be loin chops but
>can also be shoulder chops. What Sheryl has there is most likely
>"boneless pork loin medalions", not chops...

Hey, medallions sounds a lot more sophisticated than boneless pork chop,
which I generally put in quotation marks because I know how strongly you
feel about this subject. Medallions are, in fact, labeled as boneless pork
chops, so it's not really fair to blame the consumer for picking that term
up.

But Crash and I are having lovely pork medallions for dinner tonight.
Maybe I should wear a dress?

Carol, suddenly feeling glamorous
--
"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 >, if that's their real name, wrote:

>On Sat, 12 Feb 2005 11:42:49 -0600, Damsel in dis Dress
> wrote:
>
>> sf > , if that's their real name, wrote:
>>
>> >I'm a fan!
>>
>> No you're not. You're a person. Might wanna see a doctor about this
>> delusional thinking.
>>
>Well, I do have to see him about that full feeling I have at
>the end of every meal - so I'll add this problem to my list.

Well, I'm just glad to know that you're taking care of yourself.

Carol <grinning>
--
"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_

Sheldon at wrote on 2/12/05 1:41 PM:

>
> Nope... "Boneless Pork Chop" defines *nothing*, except that either the
> butcher is a pinhead or the butcher thinks the consumers are pinheads,
> the latter is most often the truth. Pork chops can be loin chops but
> can also be shoulder chops. What Sheryl has there is most likely
> "boneless pork loin medalions", not chops... in fact we're not quite
> sure from which section of the loin, although they're usually from the
> center cut

I don't know what the term medallion means by strict definition, but to me,
a medallion is a thin, small (maybe 1.5-2 inches), round slice of meat,
usually cut from a single muscle.

What I have was labeled "Boneless Center Cut Pork Loin". They are one inch
thick "chops" (or steak, if you prefer). They are sort of oval in shape,
about 4 inches long and 2 inches wide, with a thin strip of fat around the
edge. Little or no marbling.

One time on Usenet, said:
> (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.

I'd never even heard of cream of onion soup, but it sounds yummy. :-)

> 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.

Argh, my sympathies! I'm having the opposite problem today -- I
slept waaay too long this morning and now I feel like my brain is
made of soup. Dunno what kinds, something creamy though...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

biig >, if that's their real name, wrote:

> I just popped this dish in the oven. I also browned some onion and
>garlic in the pan before I put in the soup.

Please let me know how/if you like it!

>I'm also making my husbands
>favourite dish for Valentines day......fried hamburger with cream of
>mushroom soup stirred in, creamed corn and mashed potatoes.....he loves
>it, but I'll have a steak.....Sharon

I'd have a steak, too. I'm getting woozy just thinking of your husband's
dinner. You're a brave soul.

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_

Richard Green wrote:
> 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
> [snips]
> 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.
> [more snips]
> 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.

The recipe sounds delicious, but using 2 cups of balsamic vinegar to
produce a decorative reduction around the edge of the plate seems
pretty extreme for home-cooking. I just checked my bottle of good
stuff from Modena and it's 16.9 ounces, so I'd need two bottles at
several U.S. dollars each. Maybe for special dinner guests....

-aem

On Sat, 12 Feb 2005 16:39:00 -0500, Sheryl Rosen
> wrote:

> What I have was labeled "Boneless Center Cut Pork Loin". They are one inch
> thick "chops" (or steak, if you prefer). They are sort of oval in shape,
> about 4 inches long and 2 inches wide, with a thin strip of fat around the
> edge. Little or no marbling.
>
My favorite cut! I season them with garlic, thyme, s&p and
brown. When lightly browned I lower the heat, throw in some
sherry and cook covered for a few more minutes until
completely done. At the end I toss in enough sour cream to
make a sauce, add a couple drops of L & P Worcestershire and
it's done. Those skinny frozen green beans (haricot verts)
from Trader Joes make a good vegetable, hubby and I differ
over potato or rice but either is good.

sf

sf >, if that's their real name, wrote:

>I season them with garlic, thyme, s&p and
>brown. When lightly browned I lower the heat, throw in some
>sherry and cook covered for a few more minutes until
>completely done. At the end I toss in enough sour cream to
>make a sauce, add a couple drops of L & P Worcestershire and
>it's done. Those skinny frozen green beans (haricot verts)
>from Trader Joes make a good vegetable, hubby and I differ
>over potato or rice but either is good.

Wow, that sounds good. You can't go wrong with sour cream, either. Glad
we bought a big hunk of pork loin.

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_

"aem" > wrote in message
oups.com........................
>The recipe sounds delicious, but using 2 cups of balsamic vinegar to
> produce a decorative reduction around the edge of the plate seems
> pretty extreme for home-cooking. I just checked my bottle of good
> stuff from Modena and it's 16.9 ounces, so I'd need two bottles at
> several U.S. dollars each. Maybe for special dinner guests....


I don't use that much - but it IS essential for the dish. The sweet/tart
caramel flavour really adds something very special. I usually drizzle the
glaze over the top of the meat, rather than around the edge of the plate,
that way you can use less for maximum flavour impact.

>
> Richard Green wrote:
>> 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
>> [snips]
>> 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.
>> [more snips]
>> 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.
>
>
>
> -aem
>

Richard Green wrote:
> "aem" > wrote in message
>
oups.com........................
> >The recipe sounds delicious, but using 2 cups of balsamic vinegar to
> > produce a decorative reduction around the edge of the plate seems
> > pretty extreme for home-cooking. [snip]
>
> I don't use that much - but it IS essential for the dish. The
sweet/tart
> caramel flavour really adds something very special. I usually drizzle
the
> glaze over the top of the meat, rather than around the edge of the
plate,
> that way you can use less for maximum flavour impact.

You've talked me into it. Now if only I could find some good center
cut pork chops. I've heard there is someone out there producing pork
with some fat and flavor -- maybe it's Niman Ranch? -- but I haven't
yet found where it's sold near me. I think one of the reasons we need
all the good recipes in this thread is that the pork itself is so lean
and tough and tasteless. I envy our mates in Oz who get pork and lamb
of such better quality than here in the U.S.

-aem

Hope u like it. One little tip : depending on the pork and the pears - u may
need to hoik these out of the pan at the last minute and reduce the sauce
before serving. And I don't think its worth using expensive balsamic for
this recipe. The one I use costs about 3 (australian) dollars for about 2
cups.
Richard.
"aem" > wrote in message
oups.com...
>
> Richard Green wrote:
>> "aem" > wrote in message
>>
> oups.com........................
>> >The recipe sounds delicious, but using 2 cups of balsamic vinegar to
>> > produce a decorative reduction around the edge of the plate seems
>> > pretty extreme for home-cooking. [snip]
>>
>> I don't use that much - but it IS essential for the dish. The
> sweet/tart
>> caramel flavour really adds something very special. I usually drizzle
> the
>> glaze over the top of the meat, rather than around the edge of the
> plate,
>> that way you can use less for maximum flavour impact.
>
> You've talked me into it. Now if only I could find some good center
> cut pork chops. I've heard there is someone out there producing pork
> with some fat and flavor -- maybe it's Niman Ranch? -- but I haven't
> yet found where it's sold near me. I think one of the reasons we need
> all the good recipes in this thread is that the pork itself is so lean
> and tough and tasteless. I envy our mates in Oz who get pork and lamb
> of such better quality than here in the U.S.
>
> -aem
>

I don't have cream of onion soup, but have cream of celery...I think
I'll try that. Do you think I could do a batch and freeze the
leftovers? Or would the soup separate????

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
> --
> "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_

I just popped this dish in the oven. I also browned some onion and
garlic in the pan before I put in the soup. I'm also making my husbands
favourite dish for Valentines day......fried hamburger with cream of
mushroom soup stirred in, creamed corn and mashed potatoes.....he loves
it, but I'll have a steak.....Sharon

Damsel in dis Dress wrote:
>
> biig > , if that's their real name, wrote:
>
> > I don't have cream of onion soup, but have cream of celery...I think
> >I'll try that. Do you think I could do a batch and freeze the
> >leftovers? Or would the soup separate????
>
> I'm thinking that the soup would separate. But you could freeze the
> leftover cooked chops without the sauce, then reheat them with a new can of
> cream of <whatever> soup when it comes time to eat them.
>
> We're making the cream of onion variety for tonight's dinner. There will
> be no leftovers. We're only making two thick chops. I'll likely
> butterfly them.
>
> 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_

In article > , Dog3 > wrote:
(Phred) wrote in
:
>
>> 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.
>>
>
>Sounds good LOL... What was the after dinner drink and dessert?

Fried a slice of rather mature fruit cake in some butter to warm it
through and get it a bit crisp on the outside, and ate that with
custard and some diced fresh pawpaw [papaya].

Toyed with the idea of a good port with coffee, but decided I'd
probably had enough EtOH to meet daily requirements (and the fruit
cake had been well fed with rum over a period of time anyway -- only
as a presevative of course ;-).

>Did you need an EMT squad to carry you to bed?

Nah. The bed knows where I am.

Cheers, Phred.

--
LID

In article >, wrote:
>On Sat, 12 Feb 2005 16:39:00 -0500, Sheryl Rosen
> wrote:
>
>> What I have was labeled "Boneless Center Cut Pork Loin". They are one inch
>> thick "chops" (or steak, if you prefer). They are sort of oval in shape,
>> about 4 inches long and 2 inches wide, with a thin strip of fat around the
>> edge. Little or no marbling.
>>
>My favorite cut! I season them with garlic, thyme, s&p and
>brown. When lightly browned I lower the heat, throw in some
>sherry and cook covered for a few more minutes until
>completely done. At the end I toss in enough sour cream to
>make a sauce, add a couple drops of L & P Worcestershire and
>it's done. Those skinny frozen green beans (haricot verts)
>from Trader Joes make a good vegetable, hubby and I differ
>over potato or rice but either is good.

Can't say I've ever thought of rice with a pork chop/steak/whatever;
but I like rice, especially with beef (rump steak, T-bone, fillet,
etc.) Of course, once you start chopping stuff up all bets are off
as the only horse in the race is rice, whether with beef, pork, or
chook. (Can't recall trying a stir-fry with lamb -- I think it would
be best to use mutton or goat, but they're not generally available to
me these days. Mind you, I'm not too sure about that "lamb" really.
Certainly, going back several decades my father used to comment that
"It's been a long time since this lamb saw its mother." But that's
all changed now, at least in theory and legislation.)

Cheers, Phred.

--
LID

(Phred), if that's their real name, wrote:

>Fried a slice of rather mature fruit cake in some butter to warm it
>through and get it a bit crisp on the outside, and ate that with
>custard and some diced fresh pawpaw [papaya].

I've never had papaya, but the rest of that has me drooling into my
keyboard. Thankfully, I am without fruitcake. Whew!

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_

biig >, if that's their real name, wrote:

> It wasn't very good....seemed too bland? I used pork sirloin steaks
>and the meat was pretty much tastless....I don't know if using cream of
>celery soup was the problem...but I put in cooked sliced onion and 3
>chopped cloves of garlic....must have been the meat.....Sharon

I'm sorry it didn't work out for you.

We didn't get around to making ours last night. I'd make it tonight and
report back. It's been nearly a decade. Maybe it's not as good as I had
remembered.

I feel really bad that you wound up wasting food because of my
recommendation.

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_

On Sun, 13 Feb 2005 14:36:11 GMT,
(Phred) wrote:

> Can't say I've ever thought of rice with a pork chop/steak/whatever;
> but I like rice, especially with beef (rump steak, T-bone, fillet,
> etc.) Of course, once you start chopping stuff up all bets are off
> as the only horse in the race is rice, whether with beef, pork, or
> chook.

Plain rice, nothing fancy.



sf

On Sun, 13 Feb 2005 20:58:35 -0500, biig >
wrote:

> It wasn't very good....seemed too bland? I used pork sirloin steaks
> and the meat was pretty much tastless....I don't know if using cream of
> celery soup was the problem...

I think you identified the main problem.

> but I put in cooked sliced onion

Another mistake - cook onions in the pan, you'll have more
flavor.

> and 3 chopped cloves of garlic....must have been the meat.....Sharon

I doubt it. Add a drop or two of Lea and Perrins dark -
it'll perk up almost anything.


sf

Graphic Queen wrote:
> On Sun, 13 Feb 2005 12:39:47 -0600, Damsel in dis Dress
> > wrote:
>
> (Phred), if that's their real name,
wrote:
> >
> >>Fried a slice of rather mature fruit cake in some butter to warm it

> >>through and get it a bit crisp on the outside, and ate that with
> >>custard and some diced fresh pawpaw [papaya].
> >
> >I've never had papaya, but the rest of that has me drooling into my
> >keyboard. Thankfully, I am without fruitcake. Whew!
> >
> >Carol
>
> Except that a Pawpaw fruit is not the same thing as Papaya. Totally
different fruits.

Not so fast...

pawpaw
[PAW-paw]
Another name for both PAPAYA and PAPAW.

=A9 Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

---

Merriam Webster

pa=B7paw
Function: noun
Etymology: probably modification of Spanish papaya
Date: 1624
1 : p&-'po : PAPAYA
2 : 'p=E4-(")po, 'po- : a No. American tree (Asimina triloba) of the
custard-apple family with purple flowers and an edible fruit; also :
its fruit=20
---

sf >, if that's their real name, wrote:

>On Sun, 13 Feb 2005 20:58:35 -0500, biig >
>wrote:
>
>> It wasn't very good....seemed too bland? I used pork sirloin steaks
>> and the meat was pretty much tastless....I don't know if using cream of
>> celery soup was the problem...
>
>I think you identified the main problem.

I got to thinking, and I suspect that may be the primary problem, too.

>> must have been the meat

I've never cooked pork steak, so I don't know if the results were poor
because of using different meat than the recipe called for or not.

>Add a drop or two of Lea and Perrins dark -
>it'll perk up almost anything.

Can't go wrong there!

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_

"Sheldon" >, if that's their real name, wrote:

>pawpaw
>[PAW-paw]
>Another name for both PAPAYA and PAPAW.
>
>© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
>LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
>---
>
>Merriam Webster
>
> pa·paw
>Function: noun
>Etymology: probably modification of Spanish papaya
>Date: 1624
>1 : p&-'po : PAPAYA
>2 : 'pä-(")po, 'po- : a No. American tree (Asimina triloba) of the
>custard-apple family with purple flowers and an edible fruit; also :
>its fruit

Thanks!
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_

On Sun, 13 Feb 2005 23:20:02 GMT, Graphic Queen
> wrote:

> On Sun, 13 Feb 2005 12:39:47 -0600, Damsel in dis Dress
> > wrote:
>
> (Phred), if that's their real name, wrote:
> >
> >>Fried a slice of rather mature fruit cake in some butter to warm it
> >>through and get it a bit crisp on the outside, and ate that with
> >>custard and some diced fresh pawpaw [papaya].
> >
> >I've never had papaya, but the rest of that has me drooling into my
> >keyboard. Thankfully, I am without fruitcake. Whew!
> >
> >Carol
>
> Except that a Pawpaw fruit is not the same thing as Papaya. Totally
> different fruits.

As a kid, I lived "just up the road" from Paw Paw Michigan,
but I can truthfully say I've never seen a paw paw in my
life!

paw paw
http://www.crfg.org/pubs/ff/pawpaw.html

Just for the record, I don't like papayas (even with a
squirt of lime). I prefer mangos.

papaya
http://www.crfg.org/pubs/ff/pawpaw.html

Mango
http://www.crfg.org/pubs/ff/mango.html

sf

It wasn't very good....seemed too bland? I used pork sirloin steaks
and the meat was pretty much tastless....I don't know if using cream of
celery soup was the problem...but I put in cooked sliced onion and 3
chopped cloves of garlic....must have been the meat.....Sharon

Damsel in dis Dress wrote:
>
> biig >, if that's their real name, wrote:
>
> > I just popped this dish in the oven. I also browned some onion and
> >garlic in the pan before I put in the soup.
>
> Please let me know how/if you like it!
>
> >I'm also making my husbands
> >favourite dish for Valentines day......fried hamburger with cream of
> >mushroom soup stirred in, creamed corn and mashed potatoes.....he loves
> >it, but I'll have a steak.....Sharon
>
> I'd have a steak, too. I'm getting woozy just thinking of your husband's
> dinner. You're a brave soul.
>
> 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_

biig wrote:
> It wasn't very good....seemed too bland? I used pork sirloin
> steaks and the meat was pretty much tastless....I don't know if using
> cream of celery soup was the problem...but I put in cooked sliced
> onion and 3 chopped cloves of garlic....must have been the
> meat.....Sharon
>
Pork steaks *are* bland unless you add a lot of seasoning to them. Lots of
pepper, perhaps some Adobo spice blend. I wouldn't have used cream of
celery soup - that is also bland as hell, garlic or not.

Jill

> Damsel in dis Dress wrote:
>>
>> biig >, if that's their real name, wrote:
>>
>>> I just popped this dish in the oven. I also browned some onion
>>> and garlic in the pan before I put in the soup.
>>
>> Please let me know how/if you like it!
>>
>>> I'm also making my husbands
>>> favourite dish for Valentines day......fried hamburger with cream of
>>> mushroom soup stirred in, creamed corn and mashed potatoes.....he
>>> loves it, but I'll have a steak.....Sharon
>>
>> I'd have a steak, too. I'm getting woozy just thinking of your
>> husband's dinner. You're a brave soul.
>>
>> 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_

biig wrote:
>
>> It wasn't very good....seemed too bland? I used pork sirloin
>> steaks and the meat was pretty much tastless....I don't know if using
>> cream of celery soup was the problem...but I put in cooked sliced
>> onion and 3 chopped cloves of garlic....must have been the
>> meat.....Sharon

I'm eating pork loin medallions (thanks, Sheldon) in cream of onion soup at
this very moment. The flavor is excellent. I only wish that a low-sodium
version of the soup was available. We got a bunch of tasty brown gravy.
Crash is complaining that I didn't make enough! LOL

I think another good soup for this kind of thing would be Campbell's golden
mushroom. I love it! (I pick the mushrooms out)

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_

On Sun, 13 Feb 2005 17:23:36 -0800, sf >
wrote:

>
> papaya
> http://www.crfg.org/pubs/ff/pawpaw.html

Aaaaaguh! Make that
http://www.crfg.org/pubs/ff/papaya.html

sf

In article >, Graphic Queen > wrote:
>On Sun, 13 Feb 2005 12:39:47 -0600, Damsel in dis Dress
> wrote:
>
(Phred), if that's their real name, wrote:
>>
>>>Fried a slice of rather mature fruit cake in some butter to warm it
>>>through and get it a bit crisp on the outside, and ate that with
>>>custard and some diced fresh pawpaw [papaya].
>>
>>I've never had papaya, but the rest of that has me drooling into my
>>keyboard. Thankfully, I am without fruitcake. Whew!
>
>Except that a Pawpaw fruit is not the same thing as Papaya. Totally
>different fruits.

That's why I mentioned papaya, so you yanks would know what I was
talking about. It's always been "pawpaw" here in Oz -- at least until
the illiterate bureaucrats in the local "department of agriculture"
decreed the spelling to be "papaw". (I leave it to the reader's
imagination how one gets "poor-poor" out of either "pa-poor" or
"pap-or". 8-)

Here's quite a nice image of the fruit column at the top of the tree:
<http://www.hortikultur.ch/images/pflanzen/353.jpg> [Care! 419KB]

And a cut fruit of what we call red pawpaw [23KB]:
<http://aitongsch.cbn.com.
sg/organicfarm/Web%20Folders/Plant/Tropical%20Fruit/papaya%20cut.jpg>

ObRecipe:

[Stolen from <http://www.dpi.qld.gov.au/crocodiles/12602.html> where
you will also find other croc meat recipes and tips for cooking the
reptiles.]

Crocodile kebabs
100 gm crocodile boneless tail per serve
1/4 pawpaw
60 ml white wine
Olive oil
Bananas

Slice crocodile tail fillet into 3/8-1/2 inch (10-15 mm) medallions
across the grain. Thread medallions onto wet bamboo kebab sticks.
Crush pawpaw into a flat casserole dish, adding wine and a splash of
olive oil. Add the kebabs and refrigerate for 30 minutes, making sure
kebabs are completely covered. To cook, pre-heat chargrill-style BBQ,
eg an open grill using rocks/coal, not a plate. Place kebabs over
coals and cook until just browned. Do not overcook. Place on a plate
in a warm place for the same amount of time it took to cook the
kebabs. To cook bananas, allow 1 banana per serve. Use firm, just off
bright yellow bananas. Do not peel, just cut lengthways and sprinkle
brown sugar and nutmeg or ginger over the sliced surface and BBQ
without turning. The coating will melt and the soft banana can be
served whole. Prepare a platter with barbecued bananas placed around a
dish, place kebabs in the centre of the platter and serve immediately
with a cold cucumber and yoghurt salad with some crusty fresh bread.

Cheers, Phred.

--
LID