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| | From:  Genie· (Original Message) | Sent: 10/6/2007 3:33 PM |
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:12 AM |
Savory Pork Stuffed- Peppers--------Genie 4 pork chops 1 (10 3/4 ounce) can condensed tomato soup, undiluted 1/2 cup water 1 tsp Worcestershire sauce 1/2 tsp salt 4 medium potatoes, quartered or 6-8 small whole potatoes 4 carrots, split Brown chops in skillet; pour off fat. Add rest of ingredients; cover. Simmer 45 minutes or until tender. Makes 4 servings |
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Reply
| | | From: Genie· | Sent: 10/4/2008 4:05 PM |
Apple, Bean and Pork Chop Bake - 3 cans baked beans (15 -16 oz. size pork & beans)
- 2 large or 3 medium size apples - peeled and chopped into 1/2" to 3/4" chunks - yellow or red delicious are good here
- 1/2 cup chopped onion
- 1/2 cup honey barbecue sauce
- 3/4 cup brown sugar
- 1 T. yellow mustard
- 6 lean center cut pork chops
Preparation -
Mix all the ingredients together, except the pork chops. Pour the mixture into a greased, oblong baking dish. Lay the pork chops on top. Cover with aluminum foil and bake in a preheated oven at 350º for 45 minutes. Uncover and bake for an additional 35 minutes. | |
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Reply
| | | From: Genie· | Sent: 10/10/2008 8:11 PM |
Apple Smothered Pork Chops
6 pork chops
3 tablespoons molasses
2 teaspoons salt
3 tablespoons flour
1 1/2 teaspoons sage
2 cups hot water
vegetable oil
1 tablespoon cider vinegar
3 tart apples
1/3 cup raisins
Season each chop with 1/4 teaspoon salt and 1/4 teaspoon sage. In skillet, slowly brown chops on both sides in a small amount of vegetable oil. Place chops in a shallow baking dish; reserve drippings. Peel, core and slice apples 1/4 inch thick; arrange on chops. Pour molasses over apples and chops. Sprinkle flour over drippings in skillet; cook until brown, stirring occasionally. Slowly add water, stirring constantly to keep smooth; bring to boil. Stir in cider vinegar, 1/2 teaspoon salt and raisins. Pour over apples and chops. Cover and bake at 350F for 1 hour.
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Reply
| | | From: Genie· | Sent: 10/11/2008 7:05 PM |
Cider-Brined Double-Cut Pork Chop with Granny Smith Gastrique For brine: 1 quart fresh apple cider 2 tablespoons salt 1 tablespoon black pepper 1/4 cup sugar 1 teaspoon cinnamon In a medium-sized sauce pan, warm cider. Stir in salt, pepper, sugar and cinnamon until dissolved. Take off heat. Cool until room temperature, then refrigerate until cold. Place 4 fresh double-cut pork chops into a shallow dish. Cover with brine and wrap with plastic wrap. Allow to marinate for 24 to 48 hours. To cook pork chops: Preheat oven to 350 degrees. Heat a large oven-proof skillet on a burner over medium-high heat. Add a little olive oil to the pan, then brown pork chops on all sides, working quickly until seared. Transfer pan to oven and cook to desired doneness, but at least until the pork chops are 145 degrees in the center. To make gastrique: A gastrique is a sugar-vinegar sauce which is good with pork. ¼ cup granulated sugar ¼ cup apple cider vinegar, room temperature ½ cup fresh apple cider 2 cups chicken stock 1 cut-up Granny Smith apple Pinch of fresh thyme Pinch of salt and pinch of pepper Over medium heat, heat a heavy stainless sauce pan. Add sugar and, stirring occasionally, cook until melted and golden brown. When golden brown, add (very carefully, as it may spatter) apple cider vinegar, stirring constantly. The goal is to keep the sugar from solidifying. (If sugar solidifies, lower heat, add remaining liquid ingredients, then stir constantly until liquid again.) Add apple cider, stirring constantly. Add chicken stock, apple, thyme, salt and pepper. Bring to a boil, reduce heat and simmer until reduced to about ½ cup. Strain. The gastrique can be made in advance, with sauce stored in refrigerator for a few days as needed. Assembly: Heat gastrique in a pan until hot. Swirl in 1 tablespoon butter. Taste for seasoning and add salt or pepper as needed. Cut bottom third off pork chop to create a flat surface. Place pork chop on plate. Slice and fan the remaining third of pork chop and place next to rest of chop. Spoon gastrique over pork chop, garnish and serve. | |
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Reply
| | | From: Genie· | Sent: 10/11/2008 7:06 PM |
| Autumn Pork Chops Prep/Cook Time: 20 minutes 1 tbsp. vegetable oil
4 pork chops, 3/4" thick
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup
1/2 cup apple juice or water
2 tbsp. spicy-brown mustard
1 tbsp. honey
Generous dash pepper
4 cups hot cooked medium egg noodles
HEAT oil in skillet. Add chops and cook until browned.
ADD soup, apple juice, mustard, honey and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with noodles. Serves 4.
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Reply
| | | From: Genie· | Sent: 10/20/2008 4:05 AM |
| Skillet Pork Chops with Potatoes and Onion
A great cold weather dish that takes little prep time and yields tender chops.
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 10 Minutes
Makes: 4 servings
Ingredients
2 tablespoons vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 tablespoons all-purpose flour
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
3/4 cup hot water
1 tablespoon lemon juice
Directions
1. Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
2. In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes.
Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
3. In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
4. Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 160 degrees F
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:37 AM |
| Pork Chops and Vinegar Peppers | | | Ingredients | - 5 thinly sliced pork chops
- Garlic and onions
- Vinegar peppers (in the jar-red and green)
- Salt and pepper
- Olive oil
| | Preparation | | Spray the frying pan with olive oil and slowly fry the pork chops, turning when they are brown. They must be completely cooked and should not take long because they are thin. When cooked, transfer them to a plate. In the same pan, sauté cut-up vinegar peppers, (I would use about three for this serving) 1 sliced onion, and 2 cloves of garlic, whole. Sauté this mixture until the peppers and onions are soft, then add back the pork chops to the frying pan. Cover the pan and let the mixture cook slowly for about 15 minutes until the flavors blend. Also, when frying the meat, add a tiny bit of water, my mother-in-law Rosie's trick, to make some juice. Another hint from her, always add a pinch of love and it will always come out delicious. Servings: 2. As a side dish, I take cooked rice and stir fry it in the same pan after I have removed the pork chops and peppers. Again, add a little water to get some extra juice. Then, ENJOY! | | |
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Reply
| | | From: Genie· | Sent: 11/5/2008 5:25 PM |
TEXAS STYLE BARBEQUE PORK CHOPS
6 center loin pork chops cut 1 inch thick
1/2 cup finely chopped white onion
1/2 cup finely chopped celery
1 tablespoon vegetable oil
1 cup catsup
1/2 cup molasses
1/2 cup water
2 tablespoons red wine vinegar
2 teaspoons dry mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
Heat vegetable oil in medium saucepan then cook onion and celery over
medium low heat for 5 minutes. Stir in remaining ingredients and mix
well. Bring to a boil then reduce heat and simmer for 15 minutes
stirring occasionally. Place pork chops on broiler pan 5 inches from
heat and broil 8 minutes on each side brushing frequently with
sauce. Serve with remaining sauce.
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