kilikini > wrote:
> How about spinach, mushrooms, onion and croutons for a filler? That's about
> all I have, but it could work! Thanks, Wayne!

And garlic and butter and parmesan.

Justen

Over the weekend we bought a pork loin with the rib bones, if that makes
sense. My hubby split them between the ribs so essentially we have about 1
1/2 inch thick pork chops. I want to have dinner ready for TFM® when he
gets home from work, but I don't know how to prepare these monster chops.

Do I bake them, if so, I don't have anything to make a sauce out of.

I'm not the griller/BBQ'er in the family; that honor belongs to my hubby.

Side dishes will be brussel sprouts and spinach salad.

Goodies in fridge........cheddar cheese, swiss cheese, cream cheese, butter,
mushrooms, yellow squash, onion, green olives, capers, and fresh spinach.

Anyone have any suggestions? TIA!

kili

On Tue 24 May 2005 08:59:42a, kilikini wrote in rec.food.cooking:

> Over the weekend we bought a pork loin with the rib bones, if that makes
> sense. My hubby split them between the ribs so essentially we have
> about 1 1/2 inch thick pork chops. I want to have dinner ready for TFM®
> when he gets home from work, but I don't know how to prepare these
> monster chops.
>
> Do I bake them, if so, I don't have anything to make a sauce out of.
>
> I'm not the griller/BBQ'er in the family; that honor belongs to my
> hubby.
>
> Side dishes will be brussel sprouts and spinach salad.
>
> Goodies in fridge........cheddar cheese, swiss cheese, cream cheese,
> butter, mushrooms, yellow squash, onion, green olives, capers, and fresh
> spinach.
>
> Anyone have any suggestions? TIA!
>
> kili

With chops that size and thickness I would be inclined to cut a pocket in
them and make stuffed pork chops. You could do a vegetable stuffing and
add bread or rice to it. After stuffing, brown both sides in a skillet,
then roast in oven 'til done.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

kilikini wrote:
> Over the weekend we bought a pork loin with the rib bones, if that
> makes sense. My hubby split them between the ribs so essentially we
> have about 1 1/2 inch thick pork chops. I want to have dinner ready
> for TFM=AE when he gets home from work, but I don't know how to
prepare
> these monster chops. [snip]

Thick pork chops, especially the 'lean' pork we get nowadays, will get
dry and tough if you cook them too hot or too long. I get the best
results by following James Beard's advice and using a bit of liquid
with them. A few nights ago, it was this:

Brown chops in non-stick skillet over medium heat. Season with black
pepper, dried marjoram, remove. Turn heat up, add 2 TB butter and
about 6 oz. sliced mushrooms. Season with salt and pepper, shake and
toss for two minutes. Add about 1/4 cup dry marsala (or madeira, or
sherry or chicken broth--but the latter two are not as tasty imho),
stir, return chops to pan. Turn heat to low, cover, cook about 30
minutes. Taste for seasoning--probably need a little salt. We ate
them with steamed rice, but boiled potatoes would be good, too. If you
have it, some minced shallot can go in with the mushrooms for some nice
zing. -aem

"Wayne Boatwright" > wrote in message
...
> On Tue 24 May 2005 08:59:42a, kilikini wrote in rec.food.cooking:
>
> > Over the weekend we bought a pork loin with the rib bones, if that makes
> > sense. My hubby split them between the ribs so essentially we have
> > about 1 1/2 inch thick pork chops. I want to have dinner ready for TFM®
> > when he gets home from work, but I don't know how to prepare these
> > monster chops.
> >
> > Do I bake them, if so, I don't have anything to make a sauce out of.
> >
> > I'm not the griller/BBQ'er in the family; that honor belongs to my
> > hubby.
> >
> > Side dishes will be brussel sprouts and spinach salad.
> >
> > Goodies in fridge........cheddar cheese, swiss cheese, cream cheese,
> > butter, mushrooms, yellow squash, onion, green olives, capers, and fresh
> > spinach.
> >
> > Anyone have any suggestions? TIA!
> >
> > kili
>
> With chops that size and thickness I would be inclined to cut a pocket in
> them and make stuffed pork chops. You could do a vegetable stuffing and
> add bread or rice to it. After stuffing, brown both sides in a skillet,
> then roast in oven 'til done.
>
> --
> Wayne Boatwright
> ____________________________________________


How about spinach, mushrooms, onion and croutons for a filler? That's about
all I have, but it could work! Thanks, Wayne!

kili

"aem" > wrote in message
oups.com...
kilikini wrote:
> Over the weekend we bought a pork loin with the rib bones, if that
> makes sense. My hubby split them between the ribs so essentially we
> have about 1 1/2 inch thick pork chops. I want to have dinner ready
> for TFM® when he gets home from work, but I don't know how to
prepare
> these monster chops. [snip]

Thick pork chops, especially the 'lean' pork we get nowadays, will get
dry and tough if you cook them too hot or too long. I get the best
results by following James Beard's advice and using a bit of liquid
with them. A few nights ago, it was this:

Brown chops in non-stick skillet over medium heat. Season with black
pepper, dried marjoram, remove. Turn heat up, add 2 TB butter and
about 6 oz. sliced mushrooms. Season with salt and pepper, shake and
toss for two minutes. Add about 1/4 cup dry marsala (or madeira, or
sherry or chicken broth--but the latter two are not as tasty imho),
stir, return chops to pan. Turn heat to low, cover, cook about 30
minutes. Taste for seasoning--probably need a little salt. We ate
them with steamed rice, but boiled potatoes would be good, too. If you
have it, some minced shallot can go in with the mushrooms for some nice
zing. -aem

I like your idea, but I don't have marjoram or marsala or sherry and I just
used up the last of my homemade chicken stock. I'm going to save this idea
for future reference, though. Thanks!

kili

On Tue 24 May 2005 09:43:04a, kilikini wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Tue 24 May 2005 08:59:42a, kilikini wrote in rec.food.cooking:
>>
>> > Over the weekend we bought a pork loin with the rib bones, if that
>> > makes sense. My hubby split them between the ribs so essentially we
>> > have about 1 1/2 inch thick pork chops. I want to have dinner ready
>> > for TFM® when he gets home from work, but I don't know how to prepare
>> > these monster chops.
>> >
>> > Do I bake them, if so, I don't have anything to make a sauce out of.
>> >
>> > I'm not the griller/BBQ'er in the family; that honor belongs to my
>> > hubby.
>> >
>> > Side dishes will be brussel sprouts and spinach salad.
>> >
>> > Goodies in fridge........cheddar cheese, swiss cheese, cream cheese,
>> > butter, mushrooms, yellow squash, onion, green olives, capers, and
>> > fresh spinach.
>> >
>> > Anyone have any suggestions? TIA!
>> >
>> > kili
>>
>> With chops that size and thickness I would be inclined to cut a pocket
>> in them and make stuffed pork chops. You could do a vegetable stuffing
>> and add bread or rice to it. After stuffing, brown both sides in a
>> skillet, then roast in oven 'til done.
>>
>> --
>> Wayne Boatwright
>> ____________________________________________
>
>
> How about spinach, mushrooms, onion and croutons for a filler? That's
> about all I have, but it could work! Thanks, Wayne!
>
> kili

I think that would be delicious. You might even consider adding a bit of
cream cheese to the mix (cut in small cubes).

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"kilikini" > wrote in message
...
> Over the weekend we bought a pork loin with the rib bones, if that makes
> sense. My hubby split them between the ribs so essentially we have about 1
> 1/2 inch thick pork chops. I want to have dinner ready for TFM® when he
> gets home from work, but I don't know how to prepare these monster chops.
>
> Do I bake them, if so, I don't have anything to make a sauce out of.
>
> I'm not the griller/BBQ'er in the family; that honor belongs to my hubby.
>
> Side dishes will be brussel sprouts and spinach salad.
>
> Goodies in fridge........cheddar cheese, swiss cheese, cream cheese, butter,
> mushrooms, yellow squash, onion, green olives, capers, and fresh spinach.
>
> Anyone have any suggestions? TIA!
>
> kili


This is a great old recipe (comfort food) Most people have all the ingredients
on hand. If you don't have lemon oranges also work well.

Dimitri

This is a favorite comfort food pork chop recipe that my family loves. The
recipe originally came from the Betty Crocker Cookbook from the 1960s.


4 pork loin or rib chops, about 3/4-inch thick
Salt and coarsely ground black pepper to taste
4 thin onion slices, about 1/4-inch thick
4 thin lemon slices, about 1/4-inch thick
1/4 cup packed brown sugar
1/4 cup ketchup*
* Chili sauce or your favorite barbecue sauce may be substituted.
Preheat oven to 350°F. Sprinkle both sides of pork chops with salt and pepper.
Place pork chops in ungreased shallow baking pan. Top each pork chop with a
onion slice, a lemon slice, 1 tablespoon brown sugar, and 1 tablespoons ketchup.
Cover and cook for approximately 20 minutes. Uncover and cook spooning sauce
over the chops occasionally, an additional 30 minutes or until the internal
temperature reaches a temperature of 155°F on a meat thermometer. Remove from
oven and serve.
Makes 4 servings.

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

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

Susan B.

I do something similar, but usually use beer for the liquid. I also add
a bit of sour cream to the mushrooms towards the end. I don't use
marjoram, but usually use sage or caraway. I'll have to try the marsala
myself.

Also, I'd go for rosemary roasted potatoes as the side.

Dean G.

"sueb" > wrote in message
ups.com...

>
> I like your idea, but I don't have marjoram or marsala or sherry and
I just
> used up the last of my homemade chicken stock. I'm going to save
this idea
> for future reference, though. Thanks!
>

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

Susan B.

That's another good idea for future reference! Shoots, I wish I had some
pineapple!

kili

"Dean G." > wrote in message
oups.com...
> I do something similar, but usually use beer for the liquid. I also add
> a bit of sour cream to the mushrooms towards the end. I don't use
> marjoram, but usually use sage or caraway. I'll have to try the marsala
> myself.
>
> Also, I'd go for rosemary roasted potatoes as the side.
>
> Dean G.
>

Now, beer I *do* have! I can throw a little of that in the pan while the
pork chops are baking. Thanks!

kili

"Dimitri" > wrote in message
. ..
>
> This is a great old recipe (comfort food) Most people have all the
> ingredients on hand. If you don't have lemon oranges also work well.
>
> Dimitri
>
> This is a favorite comfort food pork chop recipe that my family loves. The
> recipe originally came from the Betty Crocker Cookbook from the 1960s.
>
>
> 4 pork loin or rib chops, about 3/4-inch thick
> Salt and coarsely ground black pepper to taste
> 4 thin onion slices, about 1/4-inch thick
> 4 thin lemon slices, about 1/4-inch thick
> 1/4 cup packed brown sugar
> 1/4 cup ketchup*
> * Chili sauce or your favorite barbecue sauce may be substituted.
> Preheat oven to 350°F. Sprinkle both sides of pork chops with salt and
> pepper. Place pork chops in ungreased shallow baking pan. Top each pork
> chop with a onion slice, a lemon slice, 1 tablespoon brown sugar, and 1
> tablespoons ketchup.
> Cover and cook for approximately 20 minutes. Uncover and cook spooning
> sauce over the chops occasionally, an additional 30 minutes or until the
> internal temperature reaches a temperature of 155°F on a meat thermometer.
> Remove from oven and serve.
> Makes 4 servings.
This sounds good and what I am going to make for dinner. My previous plans
were unfortunately cancelled and I took a butterfly chop out of the freezer
and have been wondering what to do with it.

Debbie

Wayne Boatwright > wrote in
:

> On Tue 24 May 2005 08:59:42a, kilikini wrote in rec.food.cooking:
>
>> Over the weekend we bought a pork loin with the rib bones, if that
>> makes sense. My hubby split them between the ribs so essentially we
>> have about 1 1/2 inch thick pork chops. I want to have dinner ready
>> for TFM® when he gets home from work, but I don't know how to prepare
>> these monster chops.
>>
>> Do I bake them, if so, I don't have anything to make a sauce out of.
>>
>> I'm not the griller/BBQ'er in the family; that honor belongs to my
>> hubby.
>>
>> Side dishes will be brussel sprouts and spinach salad.
>>
>> Goodies in fridge........cheddar cheese, swiss cheese, cream cheese,
>> butter, mushrooms, yellow squash, onion, green olives, capers, and
>> fresh spinach.
>>
>> Anyone have any suggestions? TIA!
>>
>> kili
>
> With chops that size and thickness I would be inclined to cut a pocket
> in them and make stuffed pork chops. You could do a vegetable
> stuffing and add bread or rice to it. After stuffing, brown both
> sides in a skillet, then roast in oven 'til done.
>

I was about to suggest the same thing. She has mushrooms and spinach on
hand, along with onions and butter. A quickie saute of veggies in butter,
add bread or rice and stuff the chops. Spices and/or herbs to taste
(whatever you like) Personally I'd do the bread and toast it. I'd put it
in a baggie after toasting and make crumbs out of it with the rolling pin
<evil grin>. It might be really interesting to slowly melt the cream cheese
into the stuffing mix.

Michael

"kilikini" > wrote in
:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Tue 24 May 2005 08:59:42a, kilikini wrote in rec.food.cooking:
>>
>> > Over the weekend we bought a pork loin with the rib bones, if that
>> > makes sense. My hubby split them between the ribs so essentially
>> > we have about 1 1/2 inch thick pork chops. I want to have dinner
>> > ready for TFM® when he gets home from work, but I don't know how to
>> > prepare these monster chops.
>> >
>> > Do I bake them, if so, I don't have anything to make a sauce out
>> > of.
>> >
>> > I'm not the griller/BBQ'er in the family; that honor belongs to my
>> > hubby.
>> >
>> > Side dishes will be brussel sprouts and spinach salad.
>> >
>> > Goodies in fridge........cheddar cheese, swiss cheese, cream
>> > cheese, butter, mushrooms, yellow squash, onion, green olives,
>> > capers, and fresh spinach.
>> >
>> > Anyone have any suggestions? TIA!
>> >
>> > kili
>>
>> With chops that size and thickness I would be inclined to cut a
>> pocket in them and make stuffed pork chops. You could do a vegetable
>> stuffing and add bread or rice to it. After stuffing, brown both
>> sides in a skillet, then roast in oven 'til done.
>>
>> --
>> Wayne Boatwright
>> ____________________________________________
>
>
> How about spinach, mushrooms, onion and croutons for a filler? That's
> about all I have, but it could work! Thanks, Wayne!
>
> kili
>
>
>

That'll work kili. Enjoy your chops. If I had my hands on those chops I'd
grill 'em and serve them with a reduced sauce of some type.

Michael

Wayne Boatwright > wrote in
:

> On Tue 24 May 2005 09:43:04a, kilikini wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Tue 24 May 2005 08:59:42a, kilikini wrote in rec.food.cooking:
>>>
>>> > Over the weekend we bought a pork loin with the rib bones, if that
>>> > makes sense. My hubby split them between the ribs so essentially
>>> > we have about 1 1/2 inch thick pork chops. I want to have dinner
>>> > ready for TFM® when he gets home from work, but I don't know how
>>> > to prepare these monster chops.
>>> >
>>> > Do I bake them, if so, I don't have anything to make a sauce out
>>> > of.
>>> >
>>> > I'm not the griller/BBQ'er in the family; that honor belongs to my
>>> > hubby.
>>> >
>>> > Side dishes will be brussel sprouts and spinach salad.
>>> >
>>> > Goodies in fridge........cheddar cheese, swiss cheese, cream
>>> > cheese, butter, mushrooms, yellow squash, onion, green olives,
>>> > capers, and fresh spinach.
>>> >
>>> > Anyone have any suggestions? TIA!
>>> >
>>> > kili
>>>
>>> With chops that size and thickness I would be inclined to cut a
>>> pocket in them and make stuffed pork chops. You could do a
>>> vegetable stuffing and add bread or rice to it. After stuffing,
>>> brown both sides in a skillet, then roast in oven 'til done.
>>>
>>> --
>>> Wayne Boatwright
>>> ____________________________________________
>>
>>
>> How about spinach, mushrooms, onion and croutons for a filler?
>> That's about all I have, but it could work! Thanks, Wayne!
>>
>> kili
>
> I think that would be delicious. You might even consider adding a bit
> of cream cheese to the mix (cut in small cubes).
>

<groan> I just suggested that before reading your post. Oh well, brilliant
minds think alike

Michael

"Debbie" > wrote in message
.. .

<Recipe snipped>

> This sounds good and what I am going to make for dinner. My previous plans
> were unfortunately cancelled and I took a butterfly chop out of the freezer
> and have been wondering what to do with it.
>
> Debbie

Like I said comfort food - it really is an old standby at the house.

If you make it let me know how you like it.


Dimitri

kilikini wrote:
>
> Over the weekend we bought a pork loin with the rib bones, if that makes
> sense. My hubby split them between the ribs so essentially we have about 1
> 1/2 inch thick pork chops. I want to have dinner ready for TFM® when he
> gets home from work, but I don't know how to prepare these monster chops.
>
> Do I bake them, if so, I don't have anything to make a sauce out of.
>
> I'm not the griller/BBQ'er in the family; that honor belongs to my hubby.
>
> Side dishes will be brussel sprouts and spinach salad.
>
> Goodies in fridge........cheddar cheese, swiss cheese, cream cheese, butter,
> mushrooms, yellow squash, onion, green olives, capers, and fresh spinach.
>
> Anyone have any suggestions? TIA!
>
> kili

Those thick chops are good for stuffing. My inclination would be to use
the mushrooms, onion, olives and a caper or two. Cook the stuffing
first. Cut a slit into the thickest part of the chop down to the bone.
Put in the stuffing, leaving a slight margin so it doesn't fall out.
Brown and finish them in the oven.

Since I hate brussels sprouts (someone has to) I'd go with pilaf rice
plus the spinach salad.

On Tue 24 May 2005 01:03:42p, Dog3 wrote in rec.food.cooking:

> Wayne Boatwright > wrote in
> :
>
>> On Tue 24 May 2005 09:43:04a, kilikini wrote in rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>> On Tue 24 May 2005 08:59:42a, kilikini wrote in rec.food.cooking:
>>>>
>>>> > Over the weekend we bought a pork loin with the rib bones, if that
>>>> > makes sense. My hubby split them between the ribs so essentially
>>>> > we have about 1 1/2 inch thick pork chops. I want to have dinner
>>>> > ready for TFM® when he gets home from work, but I don't know how
>>>> > to prepare these monster chops.
>>>> >
>>>> > Do I bake them, if so, I don't have anything to make a sauce out
>>>> > of.
>>>> >
>>>> > I'm not the griller/BBQ'er in the family; that honor belongs to my
>>>> > hubby.
>>>> >
>>>> > Side dishes will be brussel sprouts and spinach salad.
>>>> >
>>>> > Goodies in fridge........cheddar cheese, swiss cheese, cream
>>>> > cheese, butter, mushrooms, yellow squash, onion, green olives,
>>>> > capers, and fresh spinach.
>>>> >
>>>> > Anyone have any suggestions? TIA!
>>>> >
>>>> > kili
>>>>
>>>> With chops that size and thickness I would be inclined to cut a
>>>> pocket in them and make stuffed pork chops. You could do a
>>>> vegetable stuffing and add bread or rice to it. After stuffing,
>>>> brown both sides in a skillet, then roast in oven 'til done.
>>>>
>>>> --
>>>> Wayne Boatwright
>>>> ____________________________________________
>>>
>>>
>>> How about spinach, mushrooms, onion and croutons for a filler?
>>> That's about all I have, but it could work! Thanks, Wayne!
>>>
>>> kili
>>
>> I think that would be delicious. You might even consider adding a bit
>> of cream cheese to the mix (cut in small cubes).
>>
>
> <groan> I just suggested that before reading your post. Oh well,
> brilliant minds think alike
>
> Michael
>

Indeed we do!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Dimitri" > wrote in message
...
>
> "Debbie" > wrote in message
> .. .
>
> <Recipe snipped>
>
>> This sounds good and what I am going to make for dinner. My previous
>> plans were unfortunately cancelled and I took a butterfly chop out of the
>> freezer and have been wondering what to do with it.
>>
>> Debbie
>
> Like I said comfort food - it really is an old standby at the house.
>
> If you make it let me know how you like it.
>
>
Made it tonight and enjoyed it. When I was making it, I thought of the way
I used to make them when my daughter was young and had a more active social
life than I. :-) I browned the seasoned chops in the pan, put a green
pepper ring on top, a slice of onion in the ring, a T of rice on the onion
and a can of tomatoes. In about 45 minutes it would be on the table. I
decided to look it up. It was in the Betty Crockers cookbook where I
incidently found yours.

Debbie

Wayne Boatwright wrote on 24 May 2005 in rec.food.cooking

> On Tue 24 May 2005 01:03:42p, Dog3 wrote in rec.food.cooking:
>
> > Wayne Boatwright > wrote in
> > :
> >
> >> On Tue 24 May 2005 09:43:04a, kilikini wrote in
> >> rec.food.cooking:
> >>
> >>>
> >>> "Wayne Boatwright" > wrote in message
> >>> ...
> >>>> On Tue 24 May 2005 08:59:42a, kilikini wrote in
> >>>> rec.food.cooking:
> >>>>
> >>>> > Over the weekend we bought a pork loin with the rib bones,
> >>>> > if that makes sense. My hubby split them between the ribs
> >>>> > so essentially we have about 1 1/2 inch thick pork chops.
> >>>> > I want to have dinner ready for TFM® when he gets home from
> >>>> > work, but I don't know how to prepare these monster chops.
> >>>> >
> >>>> > Do I bake them, if so, I don't have anything to make a
> >>>> > sauce out of.
> >>>> >
> >>>> > I'm not the griller/BBQ'er in the family; that honor
> >>>> > belongs to my hubby.
> >>>> >
> >>>> > Side dishes will be brussel sprouts and spinach salad.
> >>>> >
> >>>> > Goodies in fridge........cheddar cheese, swiss cheese,
> >>>> > cream cheese, butter, mushrooms, yellow squash, onion,
> >>>> > green olives, capers, and fresh spinach.
> >>>> >
> >>>> > Anyone have any suggestions? TIA!
> >>>> >
> >>>> > kili
> >>>>
> >>>> With chops that size and thickness I would be inclined to cut
> >>>> a pocket in them and make stuffed pork chops. You could do a
> >>>> vegetable stuffing and add bread or rice to it. After
> >>>> stuffing, brown both sides in a skillet, then roast in oven
> >>>> 'til done.
> >>>>
> >>>> --
> >>>> Wayne Boatwright
> >>>> ____________________________________________
> >>>
> >>>
> >>> How about spinach, mushrooms, onion and croutons for a filler?
> >>> That's about all I have, but it could work! Thanks, Wayne!
> >>>
> >>> kili
> >>
> >> I think that would be delicious. You might even consider
> >> adding a bit of cream cheese to the mix (cut in small cubes).
> >>
> >
> > <groan> I just suggested that before reading your post. Oh well,
> > brilliant minds think alike
> >
> > Michael
> >
>
> Indeed we do!
>


* Exported from MasterCook *

Cajun Chops

Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless pork chops -- 1/2-inch thick
1 tablespoon paprika
1 teaspoon seasoned salt
1 teaspoon rubbed sage
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 teaspoons butter

Trim fat from chops if needed, pat dry. Combine seasonings; coat chops
with seasoning mixture on both sides. Heat butter over high heat just
until it starts to brown. Put chops in pan, reduce heat to medium. Fry
on both sides until dark brown, a total of 6-8 minutes.

Cuisine:
"Cajun"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

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

Per Serving (excluding unknown items): 181 Calories; 9g Fat (46.1%
calories from fat); 22g Protein; 2g Carbohydrate; 1g Dietary Fiber;
72mg Cholesterol; 400mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 5789 0 0 1302 0 0 0 0




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

Per Serving (excluding unknown items): 25 Calories; 2g Fat (70.6%
calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber;
5mg Cholesterol; 362mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Debbie wrote on 24 May 2005 in rec.food.cooking

>
> "Dimitri" > wrote in message
> ...
> >
> > "Debbie" > wrote in message
> > .. .
> >
> > <Recipe snipped>
> >
> >> This sounds good and what I am going to make for dinner. My
> >> previous plans were unfortunately cancelled and I took a
> >> butterfly chop out of the freezer and have been wondering what
> >> to do with it.
> >>
> >> Debbie
> >
> > Like I said comfort food - it really is an old standby at the
> > house.
> >
> > If you make it let me know how you like it.
> >
> >
> Made it tonight and enjoyed it. When I was making it, I thought
> of the way I used to make them when my daughter was young and had
> a more active social life than I. :-) I browned the seasoned
> chops in the pan, put a green pepper ring on top, a slice of onion
> in the ring, a T of rice on the onion and a can of tomatoes. In
> about 45 minutes it would be on the table. I decided to look it
> up. It was in the Betty Crockers cookbook where I incidently
> found yours.
>
> Debbie
>
>
>


* Exported from MasterCook *

Pork Chops Baked with Apples

Recipe By :Elizabeth Powell
Serving Size : 4 Preparation Time :1:00
Categories : Main Dishes Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pork chops -- thick cut
1 cup sauerkraut
1 large onion -- thinly sliced
2 medium apples -- peeled,cored,sliced
salt
pepper
2 tablespoons white wine
1 tablespoon white wine vinegar
1 tablespoon brown sugar

Brush a hot skillet with cooking oil and brown pork chops quickly.
Remove from pan. Saute onion slices in same skillet over medium high
heat until they begin to brown, adding a little more oil, if necessary,
to keep them from sticking.
Add sauerkraut to skillet and heat through, stirring. Spread
sauerkraut mixture on bottom of 8" square baking pan. Top with half of
apple slices. Place pork chops on top, season with salt and pepper to
taste, and top with remaining apple slices. Deglaze skillet with wine
and vinegar, stir in brown sugar and pour over pan of pork chops. Bake
at 350 degrees for 30-45 minutes.



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

Per Serving (excluding unknown items): 308 Calories; 15g Fat (44.7%
calories from fat); 24g Protein; 18g Carbohydrate; 4g Dietary Fiber;
74mg Cholesterol; 451mg Sodium. Exchanges: 3 1/2 Lean Meat; 1
Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban