Having pork chops for dinner>what is a good way to cook them?!


Question: I'm making them for supper, too, and have been thinking about how to do them! Thanks for asking the question, some of the suggestions sound great.
Mine were thawing, and I had assumed they were 'regular' loin chops, which I would normally bake with a mushroom sauce.
However, they're boneless and very lean, so I'm going to fry them with cornflake crumbs (makes an awesome crispy crust after dipping them in flour, egg wash, then the crumbs) and lots of garlic!


Answers: I'm making them for supper, too, and have been thinking about how to do them! Thanks for asking the question, some of the suggestions sound great.
Mine were thawing, and I had assumed they were 'regular' loin chops, which I would normally bake with a mushroom sauce.
However, they're boneless and very lean, so I'm going to fry them with cornflake crumbs (makes an awesome crispy crust after dipping them in flour, egg wash, then the crumbs) and lots of garlic!

Be sure to not OVERcook them. That's the easiest way to ruin any pork dish.

I like caramel apple pork chops (sounds weird, but delicious!)
INGREDIENTS

* 4 (3/4 inch) thick pork chops
* 1 teaspoon vegetable oil
* 2 tablespoons brown sugar
* salt and pepper to taste
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 2 tablespoons unsalted butter
* 2 tart apples - peeled, cored and sliced
* 3 tablespoons pecans (optional)

DIRECTIONS

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

texas pork chops

in a skillet add 1 can of chopped tomatoes to 2 cans of rotel and 1/2 cup sauteed onions and 1/2 cup of sugar, simmer for 20 minutes until soft.

sear the pork chops at high heat on each side and then salt and pepper to taste....bake at 225 degrees for 2-3 hours until almost falling apart.

serve the pork chops topped with the tomato mixture, with a side of cornbread.

My hubby and I like them browned then make a mixtue of1/3 c. apple cider vinegar 3tbsp soy sauce and 3 cloves minced garlic and simmer til done. you can thicken it if you like with a little cornstarch mixed in water to make a nice sauce - yum!

How about Pork Chops and Sauerkraut!!??
Very tasty!

Vincent Reagan

Hawkeye

G O C H A R G E R S!!

heat up a nonstick pan with a little oil (I use olive oil) brown the chops about 3 minutes each on both sides then add a 1 cup of chicken stock (sometimes I use a bullion cube disolved in boiling water) then cook for about 10-12 minutes on medium high heat.... the chops are very moist and tender and you can make gravy out of the remaining stock

this is quick and easy. get a large notstick deepskillet . i use a large visionware deep skillet. put chops in there with 2tbsp butternad fill up about half way with water. cook until theyre done turning every about 4 mins. keep a lid on while it cooks. then when theycooked , get a can of campbells cream of mushroom soup and put it in there. there should be enough water in there so you should have to add more water. stir and simmer down. you can add your own spices of course when you first put them on to cook. its delicious though.

My favorite way:
Grind up thyme, sage, rosemary, and oregano into a fine powder. Rub into both sides of 4 medium thick pork loin chops.
Place cold chops in a heavy skillet. Turn heat on medium, brown on both sides. Pour in 1/4 cup good red wine. Cover, reduce heat to low and cook for 12 to 20 minutes, or until pork juices run clear and meat is still tender and just a little pink.
Tastes a lot like Italian sausage, and goes great with pasta just fixed up with olive oil and garlic.

On the George Foreman grill & don't forget the applesauce mmmmmmmmmEnjoy

best pork chops are fried>>>with cream gravy>>>





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