I took pork chops out to defrost and have no idea how I'm going to cook them. Any suggestions?!


Question: They are center cut pork chops and I think they are the thinly sliced. I do not like anything sweet on my meat, so please don't suggest the apple or pineapple pork chops.

Also, I don't like gravy and I am tired of the cream of mushroom, celery, chicken soup recipes. I am looking for pan fried or baked recipes. Something good and tender that can go with rice or potatoes.


Answers: They are center cut pork chops and I think they are the thinly sliced. I do not like anything sweet on my meat, so please don't suggest the apple or pineapple pork chops.

Also, I don't like gravy and I am tired of the cream of mushroom, celery, chicken soup recipes. I am looking for pan fried or baked recipes. Something good and tender that can go with rice or potatoes.

I love them in a pan cooked with simple salt and pepper!

(I also like shake and bake b/c its crispy. I don't like the gravy or soups either)

you can barbecue them and have flavored rice or potatoes!! you can also get shake and bake and bake them with a baked potatoe!!

CHILI POWDER BAKED PORK CHOPS

6-8 center cut pork chops
chili powder
salt & pepper

Wah the pork chops then salt and pepper both sides. Layer them in an oblong Pyrex or bakeware dish that has been sprayed with Pam. Sprinkle the top side of the pork chops with Chili Powder. Cover securly with foil and bake 1 hour in 350°F oven.
These are delicious. Serve them with rice and green beans.

Rub them with McCormick's Garlic & Onion Medley and either grill, broil or bake them.

Have you tried just seasoning with Mrs. Dash? There are some really good seasonings that go very well with pork. or even stuffed pork chops (stuff with seafood or some other kind of stuffing). You dont really have to stuff them, you can cook them part way then put the seafood of whatever you want to stuff them with on top or underneath them.

I always loved Shake 'N Bake. They come out nice and tender and juicy if cooked right. Mmmmmmm.....Also, you could dip them in eggs, salt and pepper, and flour and pan fry them in oil. That's pretty good, but more fattening.

Filipino Pork Adobo - water, soy sauce, distilled vinegar, pepper.

Do a simple recipe,
to make it less fatty season it with salt and pepper and instead of the salt if you want garlic salt, not too much tough, but on both sides, and pop it in the over, because you said it was thin let it go for 20 minutes, after that check it every 10 minutes so it doesn't over cook.

Simple and healthy.

I simmer mine for approx 2-2 1/2 hrs until they are very tender.. I season with whatever I have.. a little garlic.. Montreal steak seasoning, mrs dash..whatever.. then I broil for approx 5 mins w/ BBQ sauce.

Uncle Yan’s Secret Meat Sauce
--From Martin Yan’s "Invitation to Chinese Cooking" book

8 oz ground lean pork
1 Tbsp. oyster sauce

Sauce
1 cup chicken stock
2 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 tsp sesame oil

1 Tbsp cooking oil
2 oz Chinese sausage, coarsely chopped
1 tsp finely chopped garlic
? tsp dried red pepper flakes
? cup coarsely chopped water chestnuts
2? tsp cornstarch, dissolved in 5 tsp water

Combine the pork and oyster sauce in a bowl; mix well. Let stand for 30 minutes. Combine the sauce ingredients in a bowl.

Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the sausage, garlic, and pepper flakes; stir-fry for 1 minute. Add the pork and stir-fry until lightly browned, and crumbly. Add the water chestnuts and green onions; cook for 1 minute. Add the sauce and bring to a boil. Add the cornstarch mixture and cook, stirring, until the sauce boils and thickens. Pour the meat mixture over noodles and serve.
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Medallions of Pork With Thyme Mushroom Cream Sauce

1 pork tenderloin (about 1 ? pounds), sliced into ? inch-thick medallions, or other pork cuts
1 tablespoon unsalted butter
1 tablespoon olive oil
16 ounces mushrooms, sliced
2 teaspoons fresh thyme
Kosher salt and fresh ground pepper to taste
(1-2 tablespoons extra butter for sautéing mushrooms)
3/4 cup heavy cream
1-2 teaspoons hot pepper jelly

HEAT 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the pork medallions for 3 minutes on each side, until lightly browned. Transfer to a serving plate and place in the oven to keep warm.

REDUCE heat to medium. Add mushrooms, thyme, salt & pepper and cook until mushrooms have softened, about 3-5 minutes. Add a little extra butter if necessary to prevent the mushrooms from sticking.

STIR in cream & hot pepper jelly. Heat at a low boil until reduced and thickened, about 7-10 minutes. Plate the pork and spoon the sauce over the top.
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Pork Tenderloin with Dijon Cream

Serves: 2
Prep time: 15 min Cook time: 15 min

1# pork tenderloin, cut into 2" slices, or other pork cuts
Seasoned flour
2 Tbsp. butter, divided
2 tsp. canola or olive oil
Sauce:
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard (or more to taste)
salt and pepper to taste

Preheat oven to low, about 170 degrees.

Lightly pound pork medallions to 1" thick.

Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.

Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side.

Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)

Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.*

Stir in Dijon, add salt and pepper to taste.

Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.

*If sauce ends up too thick, add ? cup or less of water or milk.

** you can double the sauce ingredients so there is enough to pour over white or brown rice

I have a fast and easy recipe for pork chops...guaranteed to please....

season and brown pork chops on the stove...
put in the oven until cooked through
take out and spread a can of ready made chili no beans on top of the pork chops...put back in the oven until heated through, take out and put shredded cheese on top and back into the oven to melt the cheese. They are delicious, my family loves them....I usually make mashed potatoes, or rice and a salad or corn......

Soak them in salted water for about two hours then dry and add salt, pepper and minced garlic and let stand for about an hour in the fridge, remove take off the garlic and coat with flour and fry. Simple and really good. They are thin so it should be quick cooking....the salt soak with help them stay tender and not dry out. Good Luck.....

this is how we Jamaican do pork chops with rice.
Clean and wash the meat
2. season with black pepper, salt, escallion, thyme, onions, garlic, pimento seed, all purpose seasoning and ginger.
3. cover and let it marinate for a while
4 put pot on stove with a little oil and let it heat up.
5 scrape all the seasoning off the meat and place the meat in the pot to brown, stirring occasionally.
5 after every thing is full brown put some water in the bowl with the seasoning and add to the chops on the fire.
6. add a little browning to give it a nice color and cover.
7. taste for salt contents and add some butter, tomatoes, carrots, irish potatoes and sweet pepper when it is cooked halfway (irish to give it a simi-thick gravy.)
8. remove from stove when well done and serve up a storm. good luck. P.S. I am a waitress and cook

Just go to the store and get some Old Bay, fry it like you were told, add a little pepper and stop bothering me.

Love,
Mom

Go to the store and get a can of tomatillos (you can use fresh, but this time of year the flavour is NO good), and a couple of chile de arbol or a jalepeno.
cover meat with water- simmer/boil in frying pan till water is gone, add a couple TBS of oil and fry for a minute
take the tomatillos, chilies, garlic, onion powder put it in the blender, puree. Add enough water so you have the blender full, pour this over your meat and let simmer about 30 min or so. You can serve this with minute rice (I make mine w/sliced onion that I boiled w/water as it was heating) the onion gives it good flavour. You can also serve this w/fried potatoes or refried beans. Eat with corn or flour tortillas. It is called chile verde.

Ok so heres a recipe

Fried Chuletas.....fried porkchops...it's a spanish marinade...so good....

This is what I do....everything is just seasoned to taste....
1 cup of oil...
and a lil less vinegar..
adobo...alot
sazon I put about 3 lil packets..
Oregano...
a lil garlic..
salt n pepper...

Ok you just mix this all up so u have a marinade...I like alot of seasoning....so I just keep tasting it and adjusting....when you taste it the marinade it should have flavor....if it just tastes like oil n vinegar...you need more adobo and sazon!!!

wash ur porkchops
and just trudge thru the marinade and pan fry.....

I make the marinade in a tubberware container....then put the porkchops in their and stick them in the fridge over night or for a few hours...

When frying u don't need any oil b/c it's already in the marinade....if the chops are thin they go pretty fast!!!!

GOOD LUCK





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