What to do with pork chops?

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

I like em stuffed and baked. I use the old JOC recipe for Pork chops
Cockaigne, I think it's called. If I have less time, then I rub with
a spice mix and 'poach' in a soy and wine bath. In spite of trying
many ways, I still find them a bit tough to chew. I have never had a
fork-tender pork chop.
 
On Mon, 18 Apr 2011 09:01:53 -0400, Brooklyn1 wrote:


Bite, me, I'l,l use, f'n, commas, wherever, I, want, to, :)

What, are, you, the, punctuation, police,?
 
On Apr 16, 11:15?am, "jmcquown" wrote:

I have a little recipe for pan fried, then sauced. They were really,
really good:


Mustard-Glazed Pork Chops (It?s from BH&G, or Midwest Living, I think
? I cut it out but didn?t get the part with the magazine name)

4 ?-inch thick bone-in pork chops
2 tsp. olive oil
1 large onion, cut into thin wedges
? C. apricot preserves
1 T. Dijon-style mustard or spicy mustard
1 t. paprika
? t. ground nutmeg
Fresh sage leaves for garnish (if desired)

Season pork with salt and pepper. In a large skillet, heat olive oil
over medium-high heat.
Add pork and onion to skillet. Cook 3 minutes, turn pork and onions,
and cook 3 minutes
more.

Meanwhile, in a small microwave-safe bowl, combine preserves, mustard,
? C. water, paprika and nutmeg. Heat for 1-2 minutes or until
melted. Pour over pork in skillet. Reduce heat to medium. Cook,
covered, for 10 minutes or until pork is cooked through (slightly pink
in center).

Serve with sage garnish. Serves 4.

Enjoy.

N.
 
On Apr 16, 12:29?pm, Portland wrote:

Ah, the ol' new bride pork chop standby!! I did that for years -
rice, milk, can of soup, browned chops and then bake all for an hour.
Yeah - they weren't bad - for a novice cook. I even got brave after
a while and added some canned green beans.
 
On Mon, 18 Apr 2011 18:15:30 -0400, blake murphy
wrote:

I prefer to think of him in his frilly French maid type apron -
cooking.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Kalmia" wrote in message
news:0a3f7f9d-ca28-4f68-a811-c1754a043e98@dn9g2000vbb.googlegroups.com...
On Apr 18, 10:23 am, "biig" wrote:


What pork-friendly seasonings do you put in your crumbs? Any special
cut of chops?
A very simple recipe...don't remember where I found it.

4 cups of bread crumbs....I use crusts mostly since we don't eat them
2/3 cup greated parmesan
2 tsp garlic granules
1/2 tsp pepper
1/2 tsp salt....I don't use it
1 tsp dried basil
1tbsp dried parsley
1 tsp oregano
1 tsp onion powder
1 tbsp italian herb mix

I buy my dried herbs and spices from the bulk store. I keep the finished
product in the freezer since I use fresh bread crusts. The pork chops are
just boneless chops. I recently bought a jaccard and it makes them tender
every time. I fry them on medium heat and they come out
juicy.........Sharon in Canada
 
"Nancy2" wrote in message
news:ec7ba4e2-e145-4592-a920-a4500bb6bb02@a21g2000prj.googlegroups.com...
On Apr 16, 11:15 am, "jmcquown" wrote:

I have a little recipe for pan fried, then sauced. They were really,
really good:


Mustard-Glazed Pork Chops (It?s from BH&G, or Midwest Living, I think
? I cut it out but didn?t get the part with the magazine name)

4 ?-inch thick bone-in pork chops
2 tsp. olive oil
1 large onion, cut into thin wedges
? C. apricot preserves
1 T. Dijon-style mustard or spicy mustard
1 t. paprika
? t. ground nutmeg
Fresh sage leaves for garnish (if desired)

Season pork with salt and pepper. In a large skillet, heat olive oil
over medium-high heat.
Add pork and onion to skillet. Cook 3 minutes, turn pork and onions,
and cook 3 minutes
more.

Meanwhile, in a small microwave-safe bowl, combine preserves, mustard,
? C. water, paprika and nutmeg. Heat for 1-2 minutes or until
melted. Pour over pork in skillet. Reduce heat to medium. Cook,
covered, for 10 minutes or until pork is cooked through (slightly pink
in center).

Serve with sage garnish. Serves 4.

Enjoy.

N.
That sounds good too.....Sharon
 
On 4/16/2011 12:15 PM, jmcquown wrote:


I made these not too long ago. Very good. The URL got truncated, but
you can probably find it there.


@@@@@ Now You're Cooking! Export Format

Parmesan Sage Pork Chops

main dish, meats, pork

2 tablespoons all-purpose flour
1/4 teaspoon salt
dash pepper
3/4 cup soft bread crumbs
1/2 cup grated parmesan cheese
1 1/2 teaspoons rubbed sage
1/2 teaspoon grated lemon peel
1 egg, lightly beaten
2 bone-in pork loin chops
1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine

1.In a shallow dish, combine the flour, salt and pepper. In another shallow
dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel.
Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg,
then coat with bread crumb mixture. Let stand for 5 minutes.

2.In a skillet, brown chops in oil and butter for 2 minutes on each side.
Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered,
at 425 degrees F for 10-15 minutes or until juices run clear and a meat
thermometer reads 160 degrees F

Notes: http://allrecipes.com/Recipe/Parmesan-Sage-Pork-Chops/D
 
On Tue, 19 Apr 2011 07:56:01 -0400, "biig" wrote:
I did something similar with chicken the other day, except the bread
crumbs and parmesan were about equal proportions. It came out nice
and crunchy.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
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