I′ve asked this before, but cannot find the answer...what recipe should I use when making pork tonight?!


Question: I take pork chops, bone in or out, and put them in cast iron or a oven proof dish. cover them in a mixture of half a jar of apple sauce and one bottle of your favorite bbq sauce. bake them at 425 for about 25 - 30 minutes. Serve them with roasted parsely potatoes and veggies. enjoy!


Answers: I take pork chops, bone in or out, and put them in cast iron or a oven proof dish. cover them in a mixture of half a jar of apple sauce and one bottle of your favorite bbq sauce. bake them at 425 for about 25 - 30 minutes. Serve them with roasted parsely potatoes and veggies. enjoy!

Have you ever tried veggie and pork stir fry???? It's really easy and healthy and yummy :)

Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes
Recipe Summary
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 4 servings
4 bone-in pork chops, about 1 1/2 inches thick
2 quarts water
1/4 cup sugar
1/4 cup kosher salt
4 fresh thyme sprigs
10 cloves
6 allspice berries
8 slices (about 3 ounces) prosciutto
4 slices (about 3 ounces) fontina
1/2 cup chicken stock
4 tablespoons unsalted butter, chilled
4 sprigs flat-leaf parsley, for garnish
1 pound California red grapes, on the vine and cut into 4 smaller clusters/bunches
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Grilled Polenta Squares, recipe follows


Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes.
Preheat oven to 425 degrees F.

Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops, push to 1 side and set grape clusters in pan. Drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate - keep warm.

Consolidate juices into 1 pan and set over medium heat. Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavors. Fold in cold butter while whisking to thicken sauce. Season with salt and pepper. To serve, set 1 pork chop on each plate on top of a Grilled Polenta Square, garnish with a cluster of roasted grapes and drizzle with pan sauce. Set a stack of hydroponic watercress to 1 side and serve.


Grilled Polenta Squares:
8 cups water
1 teaspoon kosher salt
2 cups polenta/yellow cornmeal
1/4 cup heavy cream
2 tablespoons unsalted butter, room temperature
1 cup grated Parmigiano-Reggiano
Fresh cracked black pepper
Extra-virgin olive oil

Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat; fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.

why not have a nice fulfilling meal like pork with mashed potatoes,peas, gravy, yorkshire puddings etc

Have you tried using Moho. It is a spanish seasoning used on seafood, pork, beef, and veggies. It is so good . Cook the pork for about 15-20 minutes. Then pour the moho over it. Fill the bottom of the pan about 1/4 of an inch. Add some garlic salt or a little mrs. dash to the pork and cook for another 20-25 minutes at 350. IT will be tender and flavorful. The Moho will be with Goya foods. Usually on the bbq asile at the grocery store.

The cut of the meat makes a difference in what you're trying to cook. A pork roast; I either bake it or I cook it in my crock pot to make barbecued pulled pork sandwiches ( homemade coleslaw and french fries). Pork chops; I season some flour and heat up some cooking oil, then I cover the meat in the flour and make fried pork chops. With a little of the fat from the pan I make a gravy and put the pork chops in it to make "Smothered pork chops w/rice". I hope I've helped.

'Try a recipe search and pick out the recipe that appeals to you. One is in the "web research" section of http://newfreebooks.com and if you want to try a second one, click on "more useful links"

I buy pork loin when its on sale and have it sliced. Take the chops and brown them in a small amount of oil in a cast iron skillet, pour any excess oil out of pan. mix cream of mushroom and cream of celery soup to make gravy; pour over chops. cover and cook until chops are done. I serve over rice or noodles. add a vegetable and salad...delicious

Here's a favorite of mine, I like it both with chicken and pork.

Wash pork roast in lime juice or lemon juice

cut pork into small bite size pieces
1 Tablespoon Soy Sauce
1 Teaspoon Salt- Marinate all this together for a bit

Meanwhile chop up very fine

1 small piece of Ginger - powder will do a teaspoon perhaps maybe more
2-3 cloves garlic
1 Medium Onion

Chop up a piece of squash, 2 meduim sized potatoes, a stalk of celery, and other light veggies in the fridge.
If you dont have fresh squash or pumpkin you can use the canned purreed stuff. Make sure its not the pumpkim pie kind with the sugars and spices added to it.

Add a bit of oil to the bottom of the pan- add in the order, garlic, fry for a fw secs., curry, fry for a few more secs., onion until they start to get transparent. you may need to add drop of oil along the way. Add meat and the juice now.
Add about 1 cup of water now and add the pumpkin and other veggies.
Add some chili pepper flakes, add what you can tolerate, but at least a a couple teaspoons full. a few sprigs of thyme, a spoon of oregano, black pepper,
bring to a boil and let boil for a few minutes not to long just long enough to get the fresh pumpkin hot to it can begin cooking. Add about 1 more cup of chicken stock or more water and a bullion cube. turn down the heat and let simmer for about 30-40 minutes till either the pumpkin is soft or the potaotes are soft if using canned. If it is soupy enough it can be eaten as a soup, or served over rice if it has thickened well.

You may need to season as you taste test, as the recipe is not checked for accuracy, it is a dish that is made from throwing it in the pot and tasting. I also add basalmic vinegar sometimes, a couple shakes of the bottle.
Hope you try it.. its an easy dish with lots of flavor to zip up the taste buds.

You could use a sweet potato or yam if you dont have the pumpkin or squash too.

This free ebook has 490 award winning recipes, I think I saw what you're looking for in it.

i asked a similar question before and got some good ideas.
ive tried this several times and it turns out great.
rub the pork with some dry mustard, salt, pepper and garlic powder. brown in some oil in a frying pan. I then transfer it to my slow cooker but you could put it in your roasting pan.
cover with water and add some sliced onion and garlic, and a little spash of balsamic vinegar.
i also add a few sprigs of fresh rosemary but you dont have to .
Also you can cook it with a clear colour pop like 7 -up or sprite. tastes great.
i have also read recipes of using coke or pepsi and even rootbeer. havent tried it yet
Also i have made it with apple slices and saurkrout and sliced onions on top and on bottom of roast-this is very delicious as well.

Last night I made one of my fabourite pork tenderloin recipes. Pop the tenderloin in a large freezer bag (new of course). Squeeze 1/4 cup of dijon mustard onto the pork. 1/2 cup of honey. A tsp. of chili powder. A dash of cayenne. Salt, pepper. Shake the bag up makng sure you mix everything together and the pork is coated. You can bake it in the over at 375 for about 30-40 minutes or i especially like to grill it on low low low for the same amount of time. it gets crispy and the flavour is just amazing.





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