Whats the best way to make frozen pork chops?!


Question: I've got two packages of thin-cut frozen pork chops, each with 5 or 6 (so I need to prep 10-12). I don't want to do shake n bake, that's just boring.

I'm cooking for myself, my lady (who doesn't eat pork usually, so I need a dang good recipe!), my brother and his roommate.

We don't like sweet, generally. We're big fans of spicy. Since its pork, I don't want it to dry out, otherwise it won't be savory.

I'm VERY open to new ideas. Please help! Save me from doing shake n bake!

Thank you!
-SZ


Answers: I've got two packages of thin-cut frozen pork chops, each with 5 or 6 (so I need to prep 10-12). I don't want to do shake n bake, that's just boring.

I'm cooking for myself, my lady (who doesn't eat pork usually, so I need a dang good recipe!), my brother and his roommate.

We don't like sweet, generally. We're big fans of spicy. Since its pork, I don't want it to dry out, otherwise it won't be savory.

I'm VERY open to new ideas. Please help! Save me from doing shake n bake!

Thank you!
-SZ

Spicy Pork Rub

You can adjust these measures if you need more for your pork chops.

Ingredients:

* 2 teaspoons dried marjoram
* 2 teaspoons garlic salt
* 1/2 teaspoon ground ginger
* 1/2 teaspoon coarsely ground pepper

Directions:
In a small bowl, combine all ingredients. Sprinkle or rub over pork before grilling, baking or broiling. Yield: 2-1/2 teaspoons.

SERVINGS: 10


Another one:

HOT 'N SPICY CAJUN PORK CHOP SUPPER

1 tbsp. freshly squeezed lemon juice
1 lg. clove garlic, crushed
1/2 tsp. paprika
1/4 tsp. freshly ground black pepper
1/8 tsp. ground red cayenne pepper
1/8 tsp. salt
4 center cut loin pork chops, each about 5 oz. and 1/2 inch thick, trimmed of fat
Golden Corn Fritters
Steamed julienned carrots and winter squash, optional
Fresh herb sprigs

Heat broiler. In small bowl combine lemon juice, garlic, paprika, black pepper, red pepper and salt; using wire whisk or fork, beat well to blend. Brush mixture lightly over both sides of pork chops; arrange chops on rack in broiler pan. Broil, about 5 inches from heat source, 2 to 3 minutes on each side until browned and cooked through. Serve accompanied by Golden Corn Fritters and steamed vegetables, if desired. Garnish with fresh herb sprigs. Makes 4 servings.

Hope you enjoy these delicious recipes!

so usually wiht pork chops you place them in a skillet with enought water to cover almost the whole thing...boil it a little on both sides then drain, season and fry on both sides...empty a can of cream of mushroom soup into the skillet wiht a little milk as well and let simmer for about 20 minutes until done. They don't dry out, you can season to ur spicy needs, and it is VERY good!

Season your pork with Sazon seasoning by Goya and Garlic Salt. Then, fry in a large skillet with enough oil to fill the bottom of the skillet. Then, take a can of baked beans, and using a spoon(with the openings for juice to spill out) take some beans and place them on and around the porkchops so they cook along with them. It gives even more flavor!

Now, this is how I usually cook my pork chops (rib end). But, if you guys like spicy, you might want to do (before cooking) a nice layer of hot sauce on the pork chops, before placing in the skillet to be fried.

Thaw meat completely, season with salt, pepper and begin frying in a large pan with a blend of olive oil and butter, brown one side and turn over, add several large sliced onions ontop of meat, cover pan and allow to simmer until tender. Juices will form to make a fine gravy if desired. (the seasoning - dried rosemary works well here).

Baked Pork Chops & Macaroni Creole
( this recipe easily doubles )
Ingredients:
4 pork chops, thin shoulder
1 tablespoon salad oil
1 cup sliced onions
1 clove garlic, crushed
1 pound canned tomatoes, whole, undrained
1/2 teaspoon dried thyme
1 bay leaf, crumbled
salt to taste
1/8 teaspoon pepper
2 cups. cooked macaroni, elbow, cooked

Directions:

Wipe chops with damp paper towel, trim excess fat.

Place on rack in broiler pan, broil on both sides until nicely browned.

In hot oil in large skillet, oven proof, saute onion and garlic, stirring occasionally, until tender, about 5 minutes.

Add tomatoes, thyme, bay leaf, 3/4 teaspoon salt and the pepper well.

Add cooked macaroni to tomato mixture, mix well. Arrange chops on top.

Bake covered 40 minutes or until chops are tender.


serves 4

Paige's Perfect Pork Chops Recipe

Ingredients:
2 3/4 inch thick, boneless Pork center loin chops
1 bouillion (chicken) cube
1/4 cup hot water
2 TBSP Grey Poupon
2 small onions
fresh ground pepper

Directions:
I always start any pork chop recipe with frozen chops. They never dry out that way! Start by searing both sides of the frozen chops. I used a ridged grill pan, and made a nice crisscross pattern. While searing, dissolve the bouillion in the hot water, and add the mustard. Stir well. Cut off the ends, and peel the onions, then cut in half cross wise to make 4 thick "wheels". Place the onions on the bottom of the Crockette in a single layer. Once chops are seared, place them atop the onions. Sprinkle with fresh ground black pepper to taste, and slowly add the liquid over all. I cooked it for abut 4.5 hours, and it was delectable!! Melted in my mouth! I served it with steamed green beans, baby carrots, and baby red potatoes. The liquid and softened onions were wonderful served over the vegetables!





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources