Pork chops?!
Answers: how do you make make so awsome pork chop i am going to cook 5 of them tonight and was wanting a really good recipe for them thanx
Marinade in the following sauce for at least 2 hours:
2 cups Soy Sauce
1 cup red wine
3 tbs Worcestershire sauce
2 tbs chopped garlic
2 tbs chopped ginger
1 tsp black pepper
Grill or broil
4 minutes a side for very rare, 5-7 a side for more well done
This is delicious. You won't be sorry!
My husband made us some the other night and all he did was season them with salt and pepper and then covered them in italian bread crumbs and then cooked them in the oven.
One trick I have learned for baking crusted chicken, fish, pork in the oven is to put a cooling rack on the baking sheet. That way both sides get crispy! Just make sure that the cooling racks are oven save and spray with some pam so they don't stick.
Kentucky Colonel Barbecue Pork Chops
Ingredients:
2 cup water
2 tablespoon brown sugar
2 tablespoon oil
1/4 cup vinegar
2 teaspoon salt
1/4 chopped onion or 2 tablespoons onion powder
2 teaspoon black pepper
2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 teaspoon chili powder
1/2 teaspoon hot pepper sauce
1/2 teaspoon red pepper
1 clove garlic or 1 tablespoon garlic powder
10 (1-inch thick) pork chops
Directions:
Combine all ingredients except for the pork chops and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
Heat a grill to medium-high heat.
Apply sauce to chops with dish mop or paint brush. Grill to desired doneness, about 5 minutes per side for medium-well. Baste with sauce each time they are turned.
Prep Time - 15 minutes
Inactive Prep Time - 8 hours
Cook Time - 10 minutes
Difficulty - Easy
*Recipe courtesy Kentucky Home Pork Producers
When doing pork chops in the oven they tend to be drier so what I do is season them with seasoning salt, black pepper, garlic powder, onion powder, and some fresh chopped onions and diced garlic. Shake on a few dashes of 'Maggi' seasoning or soya sauce if you don't have that. Rub all the seasoning equally over the pork chops and put them in a plastic bag in your refrigerator for a few hours. Tonight do your rice, potatoes or whatever else you're serving and then close to dinner time - fry the chops for 2-3 minutes per side and then quickly remove. Serve in it's own light gravy. Guaranteed to be delicious! Do not overcook. Cook according to the thickness of the pork chops - it should tell you right on the package whether to cook for 2-3 minutes or 3-4 minutes per side. Enjoy!
Sprinkle with salt, pepper, onion and garlic, then pan fry in cast iron skillet with a lid. This will keep chops juicy while cooking them through.
-or-
bake them on top of a bed of cornbread dressing
Try a simple rub...8 T light brown sugar-3T salt- 1T chili powder-1/2 teaspoon cayenne pepper.
brush down the chops with oil...rub both sides with the mixture and bake for 30-40mins at 350
Smear them with Spicy Mustard, flour them, brown them in a pan with a little oil. After they are golden brown on each side, put them in a baking dish, cover with a can of Cream of Mushroom soup and bake in the oven for about 30 minutes at 350 degrees.
This is my favorite pork chop recipe - we just had it for dinner last night as a matter of fact. They're really good and easy to make - another great recipe from Lidia Bastianich:
Six 3/4-inch-thick lean rib or loin pork chops (about 3 pounds)
Salt
All purpose flour for dredging
5 tablespoons extra virgin olive oil
12 garlic cloves, peeled and crushed
3 bottled cherry peppers in vinegar, halved, stems and seeds removed
2 sprigs fresh marjoram or rosemary
3 tablespoons red wine vinegar
3/4 cup dry white wine
1 cup Chicken Stock or canned low-sodium chicken broth
Directions: Pat the pork chops dry with paper towels and sprinkle both sides of each lightly with salt. Coat the chops with flour and shake off any excess flour. Divide the oil between two heavy, large skillets--cast-iron is ideal-- and place the skillets over medium heat. Add the chops and cook, turning once, until golden brown on both sides, about 10 minutes.
Tuck the garlic in around the chops and cook until golden, about 3 minutes. Reduce the heat to low. Tilt the skillets and spoon off as much of the fat as possible. Divide the cherry peppers and rosemary between the skillets. Add half of the vinegar to each skillet and cook, shaking the skillets occasionally, until almost evaporated, about 3 minutes. Pour half of the wine into each skillet and cook until reduced by half, about 5 minutes.
Add 1/2 cup of the chicken stock to each skillet, cover them and simmer for 15 minutes, turning occasionally. Remove the chops to plates. The sauce should be slightly syrupy. If not, increase the heat to high and boil one to two minutes. Spoon the sauce over the chops. If you like, you may strain the sauce first, but it is more interesting with the pieces of pepper and garlic still in it.