Can you give me a good recipe for pork chops?!
10 points goes to the person who can provide the best recipe.
Answers: I will cook either white rice or smothered potatoes with the pork chops and I want them cooked separately. The pork chops are center cut and thinly sliced with the bone-in. I prefer to pan fry, saute or bake them and I don't want to use any flour or batter.
10 points goes to the person who can provide the best recipe.
Grilled Pork Chops and Onions
Grilled pork chops and onions marinated in Goya Mojo Chipotle are moist and tender with a zesty, smoky-spicy flavor.
6 (3/4 to 1 inch thick) pork chops, trimmed
1 large onion, peeled and thickly sliced
1 cup of Goya Mojo Chipotle plus more for basting
1. In a self-sealing bag*, combine the chops, onion and 1 cup of Mojo. Seal and let marinate in refrigerator for as little as 15 minutes or up to overnight. The longer it marinates the more Mojo flavor.
2. Prepare a medium-hot fire in grill. Remove chops and onion from marinade, shaking off excess liquid. Discard marinade.
3. Place chops and onion on grill. Cook, turning occasionally and basting with additional Mojo for about 15-20 minutes. Chops are done when they are browned on both sides and reach 160° F. The onion should be nicely browned.
* If you do not have a self-sealing bag, be sure to use a non-reactive container such as a glass or stainless steel baking dish to marinate your chops. Do not use aluminum.
I use saltine crackers for an outer crust. Smash them up into small bits, dip the chop in egg and milk and then roll it in the crackers. Makes it crispy and lighter than flour batter. Also saffron rice goes really well with pork.
H
You could bake them in a 2" deep glass pan and cover the chops with a blend of honey, spicy brown mustard, a few splashes of worchestershire and salt and pepper to taste... OR you could make a 50/50 blend of chicken stock and your favorite BBQ sauce, plus a little liquid smoke, worchestershire and cajun seasoning (Tony Cachere's is good) make enough til fill the pan about 1/3 high, cover with foil (Either recipe) and cook at 170 degrees until internal temp at the thickest part of the meat reaches 170. The best way to keep meat tender and moist is to cook it at it's ideal temperature until it reaches said temperature. It takes longer, but the results are amazing!
**********PORK CHOP POTATO SUPPER IN A SKILLET
2 med.-size onions
4 med.-size potatoes
1/4 c. butter
1/4 c. oil
4 pork chops
1 (8 oz.) carton sour cream
3/4 c. milk
1 (10 3/4 oz.) can cream of mushroom soup
Salt
Pepper
2 c. frozen peas
Peel and thinly slice onions. Scrub and thinly slice the potatoes. Preheat electric skillet to medium-high temperature. Melt butter with oil and brown chops for 5 minutes on each side. Remove chops and lower temperature to medium heat and brown potatoes and onions.
In a bowl, mix sour cream, milk, soup, salt and pepper to taste. Lower temperature on skillet to simmer. Place chops in skillet with potatoes and onions and pour sauce mixture over chops. Simmer, covered, for 30 to 40 minutes until chops are tender, turning chops and stirring at least once during cooking time. Pour peas on top of chops. Increase heat to 260 degrees, cover and continue cooking for 10 minutes. Yield: 6 servings.
I couldn't find the exact recipe I used but pork chops and apples are absolutely delicious.
BRAISED PORK CHOPS W/ APPLES
Serving Size= 2. Active time= about 10 minutes. Braise time= 15 minutes.
* ? tablespoon unsalted butter
* olive oil
* 2 thick cut pork chops on the bone
* ? teaspoon cinnamon
* 1 teaspoon cumin powder
* 1 teaspoon coriander powder
* salt/ pepper
* 2 good cooking apples (Granny Smith, Empire, Rome, Courtland), sliced into 16 wedges
* ? cup dark rum
* ? cup spiced apple cider
1) Preheat oven to 350F.
2) In a deep oven-safe pan (or dutch oven) over high heat, warm butter and olive oil (to barely coat bottom of pan).
3) While pan is warming, prepare the pork chops: Wash and fully dry the meat. Coat evenly on both sides with cinnamon, cumin, coriander, salt and pepper. Carefully place meat in pan and sear both sides until thoroughly browned; about 4 minutes each side. This seals in the pork chop juices and allows you to properly continue the braising. Do not be afraid to really brown the chops in this step.
4) Remove the pork chops from pan and reduce heat to medium. Deglaze by adding rum and scraping bits that have stuck to the pan up and into the rum. Add cider and apples. Braise the apple wedges in the juices until they are limp and have absorbed some juice; about 4 minutes.
5) Return pork chops to pan and move apples around the meat to cover sides and top (some may remain under the chops).
6) Cover pan and place in oven for 10-15 minutes until pork chops are juicy and succulent and liquid has reduced and holds a sweet, thick aroma. Serve with the apples crowing the meat and the sauce all around. Delicious.
we eat a lot of pork as we used to raise pigs .....I like them baked with just a sprinkle of garlic salt ! My husbands fave way is to use a store brand breading ( as directed ) then 5-10 min before they are done top with salsa & cheddar cheese.....(I like peach mango salsa) and finish baking.