What to do with pork chops?

On Apr 16, 12:15?pm, "jmcquown" wrote:

I prefer them just pan fried. You can brown them, then sauce them
with your favourite pork chop sauce (I like a mushroom sauce) and
finish them in the oven.
Actually I hate to admit it, but I've used instead of a home made
mushroom sauce, I've used canned cream of mushroom soup. Not too
shabby.
 
"jmcquown" wrote:



Jill,

Lightly oiled then sesame seeded and Parmesan coated and baked, served
sided with caramelized onions, and apple sauce.

Or not.

Best,

Andy
 
On Sat, 16 Apr 2011 12:15:59 -0400, "jmcquown"
wrote:


Smothered in garlic salt and broiled - close to the flame so edges are
blackened, but the chops aren't dried out.

Served with brown rice, applesauce & broccoli.

In 25 years if I varied from that, I would be asked by the kids when
we would have *real* porkchops again. I can sympathize, as my mom
made and served them this way & it just hits all the right spots for
me, too.

Jim
 
"jmcquown" asked:


This is one of the dirtiest cards in my recipe file, which speaks to its
popularity. I think it originally came from a Good Housekeeping cookbook,
but I've messed around with it. It's NOT the one you get if you google Chili
Chops!

CHILI CHOPS

4-6 pork chops
salt and pepper
1 teaspoon oil
1 large onion, chopped
2-3 teaspoons curry powder
(I use 2 hot and 1 sweet)
1 cup catsup
1/3 cup Worcestershire sauce
1 tablespoon cider vinegar
1/2 water, or less

Season chops with salt and pepper, brown in hot oil, and reserve. Saute
onion and curry powder in same skillet. Stir in catsup, Worcestershire sauce
and vinegar. Return chops to pan and simmer 15 minutes uncovered. Stir in
water and simmer covered 15-30 minutes or until chops are tender. Serve with
noodles.

Felice
 
"jmcquown" ha scritto nel messaggio
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I just turned several into a spicy Cuban pork stew. Cut into cubes off the
bone, of course.
Tomorrow I will fold it into flat dough and seal and it will become a Cuban
meat patty for a picnic.
 
On Sat, 16 Apr 2011 12:43:28 -0400, "Felice"
wrote:


Thanks Felice! I've saved your recipe in MC!

It sounds absolutely delicious!

I'll be trying it soon.
 
On 4/16/2011 12:15 PM, jmcquown wrote:

My favorite is Asian influenced. It has lots of latitude. Brown chops,
add sliced onion, chopped garlic, chopped ginger and pepper. Add soy
sauce, shaoxing wine, small amount of brown sugar, squeeze of lemon or
lime and water and simmer. Add corn starch slurry at end to thicken to
make a sauce.
 
"George" wrote in message
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I flour them, fry up in butter then deglaze the pan with white winem add
butter and then lf and half then whisk in a large couple of tablespoons of
dijon mustard. Makes a lovely and quick dish.

Paul
 
On Sat, 16 Apr 2011 12:34:52 -0400, "Ed Pawlowski"
arranged random neurons and said:


Amen. Had them last night, AAMOF. Dredge 'em in flour, mop 'em around
in beaten eggs, coat 'em well with fine bread crumbs, S&P to taste,
then saute in EVOO. I sometimes grate a hard cheese into the bread
crumbs. Had some leftover pot roast gravy, so made mashed potatoes to
share the gravy with the chops. Buttermilk biscuits and green beans
sauteed in a little butter and lemon. Simple food done simple.

Terry "Squeaks" Pulliam Burd

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