Need a yummy recipe to make my pork chops?!


Question: I'm usually just a mushroom soup, garlic sort of gal. But I'm trying to think of something a bit different. Nothing too exotic and with common ingredients. Any ideas?


Answers: I'm usually just a mushroom soup, garlic sort of gal. But I'm trying to think of something a bit different. Nothing too exotic and with common ingredients. Any ideas?

COTES De PORC NORMANDE

4 pork chops
salt and pepper to taste
vegetable oil, as needed
2 Granny Smith apples, peeled, cored and cut into slices
2 tablespoons butter
2 oz. apple brandy
1 cup heavy cream

Season the pork chops with salt and pepper and sauté in the oil until completely browned on each side. Remove the chops from the pan and set aside. Add the butter to the pan and sauté the apples until browned. Remove the apples and set aside. Deglaze the pan with the brandy and reduce by at least two thirds. Pour in the heavy cream and bring to a simmer. Season with salt and pepper. Return the chops to the pan and coat with the cream. Place the apple slices on top of the chops and simmer for a few minutes or until the chops are fully cooked.

http://www.foodforthoughtonline.net/

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boil your pork chops with lemon juice and water and add some garlic to it
then soak them you can season them any way you want and then fry them they are pretty good try it sometime
^_^

SWEET AND SOUR PORK CHOPS

3 lbs pork chops
4 onions, diced
1 can pineapple chunks
1/2 cup vinegar
1/2 cup brown sugar
4 tablespoons soy sauce
1/2 teaspoon freshly grated ginger
1/4 cup cornstarch
1 1/2 cups water
1 can water chestnuts
1 green bell pepper
salt and pepper, to taste

In a dutch oven or large skillet, brown the pork chops. Add onions, juice from the pineapple, vinegar, soy sauce, sugar, ginger, salt and pepper.
Cover pan and simmer for 1 hour or until pork chops are tender.

Set pork chops aside.

Combine cornstarch and water, then stir into pan; add water chestnuts, bell pepper, and chunks of pineapple. Bring to a boil and cook until sauce has thickened to desired consistency. Add pork chops and cook until heated through.

Serve over white rice, pasta, or noodles

OR

PINEAPPLE TERIYAKI PORK CHOPS

4 boneless pork chops
1/4 cup Kikkoman teriyaki marinade
1 tablespoon sugar
2 tablespoons pineapple juice

Combine teriyaki, sugar and pineapple juice in a large resealable bag. Mix well. Add pork chops. Put in refrigerator and let marinare for 4-6 hours, turning occasionally.
Remove chops from mixture; cook on hot grill for 7 minutes on each side or until chops are done.

OR

PORK CHOPS A LA DIJON

4 boneless pork chops
1/2 cup dry bread crumbs
3 tablespoons dijon mustard
3 tablespoons lemon juice
1 tablespoon crushed capers

Heat oven to 375°F.
Trim visible fat from chops. Spray a 13x9 baking pan with non-stick cooking spray and set aside.

Place bread crumbs into a shallow dish or pan.

In a separate dish, combine mustard, lemon juice, and capers. Dip both sides of the chops into the mustard mixture, then in the bread crumbs.

Place coated chops into baking pan and bake at 375°F for 30 to 40 minutes until pork is no longer pink, turning once about half way through.

JM

marinate them in apple juice or wine with brown sugar, garlic salt, lemon pepper, and some chopped onion..maybe green and red peppers..put them in the oven and bake those chops..it's better for you than frying.

Pork Chops With Apple & Cheese

Preparation Time: 10 Minutes
Cooking Time: 45 Minutes

An old established recipe, I've been told you can use pears and perry instead of apples and cider although I've never tried it. You can also use the cheese that best suits your taste. Cheddar is very functional and responds well to cooking, you may however enjoy it more with a strong blue cheese.

Ingredients: Serves 4
4 pork chops
150g mushrooms washed and cut into quarters
1 cooking apple, cored and sliced
1 medium sized shallot finely chopped
Vegetable oil
A large knob of butter
250ml cider
100g grated Cheddar cheese
4 tbsp fresh parsley chopped
A pinch of freshly ground nutmeg
Salt and pepper to taste

Cooking Instructions:

1. Gently heat the oil in a heavy bottomed pan and cook the shallot for three or four minutes, add the apple and mushroom and cook for a further five minutes stirring continuously. Introduce half the parsley and the nutmeg and cook for a further minute and salt and pepper.

2. Take your cooked ingredients and place in an over proof dish that has been pre heated and greased.

3. Take your butter add it to the pan and brown your chops for about three minutes on each sides. Put them into your oven-proof dish with the other ingredients and add the cider.

4. Cook in a pre-heated oven at 190oC for 35 minutes.

5. Remove from the over and cover the chops with the grated cheese, cook for a further five minutes ensuring that the meat is fully cooked.

6. Remove from the oven and garnish with the remaining parsley serve with new potatoes and mange tout.

Rachel Ray on Food network did a pork chop meal today. Check it out on Food Network. She made a chunky apple sauce, used maple syrup....it looked really good.

We love pork chops with a tomato soup sauce. Brown your chops on both sides, season with salt, pepper, paprika and caraway seed. Transfer chops to oven safe casserole dish with a lid. Add a diced onion (amount to taste) and about 10 oz. frozen green peas. Pour a can of tomato soup over the top. Put covered casserole in 350 F oven for about 45 minutes. Use the sauce as a gravy...really good on baked or mashed potatoes!

Another alternative is to brown and season your pork chops then top with BBQ sauce. Simmer in sauce for a few minutes and serve.

Enjoy your new pork chop recipes! And don't forget the applesauce!

thats how i make them.........fry them in little oil til brown then pour cream mushroom soup over them makes brown yummy gravy

If you can find it in your supermarket, Goya Mojo Criollo is a great marinate for pork. It garlic and oregano in bitter orange.

Then just use a foreman grill for grilling it.

You'll need some kind of concentrated meat stock, plus capers, plus mustard.

Fry your pork chops until they're almost done, then put them in a very low oven just to finish off. While they're in there, add a little oil or butter to the pan you cooked the chops in and fry off a chopped shallot or two until soft. Turn up the heat, throw a glass of dry white wine in there and let it boil fiercely, scraping up any brown goo on the bottom of the pan.

Next, make about half a cupful of meat stock with the concentrate. Add it and let it simmer, then add a handful of chopped capers and a teaspoonful of good mustard, i.e. Dijon or English mustard, not French's. (Nothing against French's mustard, but it's not right for this dish.)

You should have a delicious, tasty but also tangy sauce. Serve poured over the pork chops. Plain baked potatoes are a great accompaniment as you can mash the potato into the sauce and mop it up. If you are going for authentic French bistro style, fried potatoes are even better. A green salad makes a great side.

pan fry the pork chops so they get brown...then cook in sauerkraut with apples (the apples cut down the acidity)...Serve with mashed potatoes





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