amanda_pennsylvania
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Does anyone have a good pork chop recipe that doesn
- Thread starter amanda_pennsylvania
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amanda_pennsylvania
Well-known member
Once more, with feeling. Does anyone have a good pork chop recipe that doesn't involve mustard?
Smothered pork chops
4 thick chops, browned (I prefer them with bones...not sure why)
4 large sweet onion, cut thick,
1 tart apple, cut into thick slabs (optional)
Olive oil or Crisco
1 C heavy cream
Brown chops on both sides, season
Cover with onion slices (don't panic...it will look like FAR TOO much onion, but it cooks down and you'll kick yourself if you skimp now once you taste the finished result.
Add apple if you want.
Cover and cook for 1.5 to 2 hours. The onions and pork will exude juices. Give a stir now and then.
When ready to serve, pour the heavy cream over it all and blend to heat, reduce cream a bit, and merge flavors. Taste for seasoning.
Meat will fall off the bone.
4 thick chops, browned (I prefer them with bones...not sure why)
4 large sweet onion, cut thick,
1 tart apple, cut into thick slabs (optional)
Olive oil or Crisco
1 C heavy cream
Brown chops on both sides, season
Cover with onion slices (don't panic...it will look like FAR TOO much onion, but it cooks down and you'll kick yourself if you skimp now once you taste the finished result.
Add apple if you want.
Cover and cook for 1.5 to 2 hours. The onions and pork will exude juices. Give a stir now and then.
When ready to serve, pour the heavy cream over it all and blend to heat, reduce cream a bit, and merge flavors. Taste for seasoning.
Meat will fall off the bone.
Recently made this Rec: Pork Milanese and really liked it.
Pork Milanese
Serves 6
1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges
Preheat the oven to 200 degrees F.
Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
Transfer the pork to plates and serve with lemon wedges.
Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-milanese-recipe/index.html
Pat’s notes: Delicious.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-milanese-recipe/index.html
Pork Milanese
Serves 6
1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges
Preheat the oven to 200 degrees F.
Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
Transfer the pork to plates and serve with lemon wedges.
Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-milanese-recipe/index.html
Pat’s notes: Delicious.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-milanese-recipe/index.html
Rec: Mongolian Pork Chops
Mongolian Pork Chops
6 (10-ounce) center-cut double pork chops
Mongolian Marinade
1 cup hoisin sauce
1 tablespoon sugar
1 1/2 tablespoons tamari soy sauce
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons rice vinegar
1 scallion, white and two-thirds of the green parts, minced
1 teaspoon Tabasco sauce
1 1/2 teaspoons Lee Kum Kee black bean chile sauce
1 1/2 teaspoons peeled and grated fresh ginger
1 1/2 tablespoons minced garlic
3/4 teaspoon freshly ground white pepper
1/4 cup fresh cilantro leaves and stems, minced
1 tablespoon sesame oil
Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet, pound the meat down to an even 1-inch thickness, being careful not to hit the bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving. To make the marinade, combine all the ingredients in a bowl and mix well. Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.
Place the chops on the grill and grill for 5 minutes on each side, rotating them a quarter turn after 2 to 3 minutes on each side to produce nice crosshatch marks. It’s good to baste with some of the marinade as the meat cooks. As with all marinated meats, you want to go longer and slower on the grill versus shorter and hotter, because if the marinated meat is charred, it may turn bitter. The pork is ready when it registers 139̊ on an instant-read thermometer. Serves 6
Source: Mustards Grill Napa Valley Cookbook
Notes from book: During March 2000, which was not a particularly busy month, we sold 1,581 Mongolian Pork Chops. Yikes! In the winter we serve them with braised red cabbage; hot, sweet Chinese-style mustard sauce; and mashed potatoes. In the summer, we might switch to sugar snap peas or haricots verts. You’ll have extra marinade, which keeps well, refrigerated, and can be used for baby back ribs or chicken (especially chicken wings, which when smoked then grilled are great). There are two special ingredients that really make the marinade: hoisin sauce, which is a slightly sweet Chinese bean paste, and a black bean paste with chiles that is pretty spicy. Look for them in Asian markets. Try to find brands that do not contain MSG. —Cindy Pawlcyn
Pat’s note: Excellent pork chops. A friend turned me on to this and raves about the suggested accompaniments from the book....the Braised Red Cabbage, Mustard's Mashed Potatoes, and the Chinese-Style Mustard Sauce.
Cindy’s notes from: http://wine.signonsandiego.com/pages/story.php?StoryID=65
"We use the old fashion heritage breeds of pork. Their meat cooks up so much better and they're so much more delicious. It's not inexpensive but it's worth it." Consumers can find heritage pork producers at www.heritagefoodsusa.com.
The pork chop is center cut with the rib bone attached, which helps keep the meat moist. This cut requires a bit more care when cooking because meat tends to remain cooler near the bone. So that it cooks evenly, the chop is pounded with a mallet to even out the thickness.
Pawlcyn adds another bit of advice: "Take a little more time when you're cooking this over a fire or a gas grill because the marinade contains sugar that can burn very easily."
Mongolian Pork Chops
6 (10-ounce) center-cut double pork chops
Mongolian Marinade
1 cup hoisin sauce
1 tablespoon sugar
1 1/2 tablespoons tamari soy sauce
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons rice vinegar
1 scallion, white and two-thirds of the green parts, minced
1 teaspoon Tabasco sauce
1 1/2 teaspoons Lee Kum Kee black bean chile sauce
1 1/2 teaspoons peeled and grated fresh ginger
1 1/2 tablespoons minced garlic
3/4 teaspoon freshly ground white pepper
1/4 cup fresh cilantro leaves and stems, minced
1 tablespoon sesame oil
Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet, pound the meat down to an even 1-inch thickness, being careful not to hit the bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving. To make the marinade, combine all the ingredients in a bowl and mix well. Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.
Place the chops on the grill and grill for 5 minutes on each side, rotating them a quarter turn after 2 to 3 minutes on each side to produce nice crosshatch marks. It’s good to baste with some of the marinade as the meat cooks. As with all marinated meats, you want to go longer and slower on the grill versus shorter and hotter, because if the marinated meat is charred, it may turn bitter. The pork is ready when it registers 139̊ on an instant-read thermometer. Serves 6
Source: Mustards Grill Napa Valley Cookbook
Notes from book: During March 2000, which was not a particularly busy month, we sold 1,581 Mongolian Pork Chops. Yikes! In the winter we serve them with braised red cabbage; hot, sweet Chinese-style mustard sauce; and mashed potatoes. In the summer, we might switch to sugar snap peas or haricots verts. You’ll have extra marinade, which keeps well, refrigerated, and can be used for baby back ribs or chicken (especially chicken wings, which when smoked then grilled are great). There are two special ingredients that really make the marinade: hoisin sauce, which is a slightly sweet Chinese bean paste, and a black bean paste with chiles that is pretty spicy. Look for them in Asian markets. Try to find brands that do not contain MSG. —Cindy Pawlcyn
Pat’s note: Excellent pork chops. A friend turned me on to this and raves about the suggested accompaniments from the book....the Braised Red Cabbage, Mustard's Mashed Potatoes, and the Chinese-Style Mustard Sauce.
Cindy’s notes from: http://wine.signonsandiego.com/pages/story.php?StoryID=65
"We use the old fashion heritage breeds of pork. Their meat cooks up so much better and they're so much more delicious. It's not inexpensive but it's worth it." Consumers can find heritage pork producers at www.heritagefoodsusa.com.
The pork chop is center cut with the rib bone attached, which helps keep the meat moist. This cut requires a bit more care when cooking because meat tends to remain cooler near the bone. So that it cooks evenly, the chop is pounded with a mallet to even out the thickness.
Pawlcyn adds another bit of advice: "Take a little more time when you're cooking this over a fire or a gas grill because the marinade contains sugar that can burn very easily."
Rec: Pork Chops with Sweet Onions, Capers and Vermouth
Pork Chops with Sweet Onions, Capers and Vermouth
Italian home cooks have long used bouillon cubes to add flavor to quick dishes. Crush the cube with the side of a chef's knife so it dissolves quickly.
4 boneless pork chops, 1 to 1.5 inches thick, rinsed and dried
kosher salt and freshly ground black pepper
1/2 cup all-purpose flour for dredging
1 Tbs olive oil
2 Tbs unsalted butter
1 large sweet onion, thinly sliced
1/2 cup dry vermouth
1 chicken bouillon cube, crushed
2 Tbs capers, rinsed and drained
2 Tbs cream
2 Tbs chopped fresh flat-leaf parsley
Season the chops with salt and pepper. Dredge them lightly in the flour, shaking off the excess. Heat the oil and 1 Tbs of the butter in a large skillet over medium-high heat. Sear the chops, turning once, until just lightly browned, about 2 minutes per side; transfer to a plate. Add the remaining butter to the pan, along with the onion; cook, stirring, until the onion is barely tender and golden, 3 to 4 minutes. Add vermouth and 1/4 cup water. Simmer until the liquid is reduced to about 1/4 cup, about 3 minutes.
Stir in the bouillon cube and capers. Return the chops to the pan, settling them into the onions. Reduce the heat to a gentle simmer and cover tightly with a lid or foil. After 1 minute, check to see that the liquid is at a slow simmer; adjust the heat as needed. Continue to cook for another 7 minutes, turn the chops, and cook until just barely pink inside and firm to the touch (145º to 155º), another 4 to 5 minutes.
Transfer the chops to a plate and cover loosely. Turn the heat to high, bring liquid to a boil, stirring occasionally, until reduced by about half to a saucy consistency, about 1 to 2 minutes. Taste for salt and pepper. Stir any accumulated pork juices into the sauce. Serve the chops topped with the sauce and sprinkled with the parsley.
Source: Lisa/LA from 11/03 Fine Cooking Magazine
Lisa’s notes: Would be a great prep for chicken as well.
Pat’s notes: Delish. Used chicken stock instead of bouillion cube. Recipe didn’t say when to add cream, added it toward end.
Pork Chops with Sweet Onions, Capers and Vermouth
Italian home cooks have long used bouillon cubes to add flavor to quick dishes. Crush the cube with the side of a chef's knife so it dissolves quickly.
4 boneless pork chops, 1 to 1.5 inches thick, rinsed and dried
kosher salt and freshly ground black pepper
1/2 cup all-purpose flour for dredging
1 Tbs olive oil
2 Tbs unsalted butter
1 large sweet onion, thinly sliced
1/2 cup dry vermouth
1 chicken bouillon cube, crushed
2 Tbs capers, rinsed and drained
2 Tbs cream
2 Tbs chopped fresh flat-leaf parsley
Season the chops with salt and pepper. Dredge them lightly in the flour, shaking off the excess. Heat the oil and 1 Tbs of the butter in a large skillet over medium-high heat. Sear the chops, turning once, until just lightly browned, about 2 minutes per side; transfer to a plate. Add the remaining butter to the pan, along with the onion; cook, stirring, until the onion is barely tender and golden, 3 to 4 minutes. Add vermouth and 1/4 cup water. Simmer until the liquid is reduced to about 1/4 cup, about 3 minutes.
Stir in the bouillon cube and capers. Return the chops to the pan, settling them into the onions. Reduce the heat to a gentle simmer and cover tightly with a lid or foil. After 1 minute, check to see that the liquid is at a slow simmer; adjust the heat as needed. Continue to cook for another 7 minutes, turn the chops, and cook until just barely pink inside and firm to the touch (145º to 155º), another 4 to 5 minutes.
Transfer the chops to a plate and cover loosely. Turn the heat to high, bring liquid to a boil, stirring occasionally, until reduced by about half to a saucy consistency, about 1 to 2 minutes. Taste for salt and pepper. Stir any accumulated pork juices into the sauce. Serve the chops topped with the sauce and sprinkled with the parsley.
Source: Lisa/LA from 11/03 Fine Cooking Magazine
Lisa’s notes: Would be a great prep for chicken as well.
Pat’s notes: Delish. Used chicken stock instead of bouillion cube. Recipe didn’t say when to add cream, added it toward end.
Rec: Pork Medallions with Olive-Caper Sauce
Pork Medallions with Olive-Caper Sauce
1 pound pork tenderloin, trimmed (works with pork chops too)
1/2 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 cup coarsely chopped pitted kalamata olives
2 tbsp capers
2 tbsp chopped fresh flat-leaf parsley
Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the pork with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off the excess flour. Heat 1-1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork mixture from pan, and keep warm. Repeat procedure with the remaining oil and pork. Return pork to pan. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley.
calories: 212 carbohydrates: 8.1 g cholesterol: 74 mg fat: 8.1 g sodium: 894 mg protein: 25.5 g calcium: 30 mg iron: 2.7 mg fiber: 0.9 g
Pat’s notes: This is such an easy and tasty dish. Works fine with pork chops too. Sometimes I finish the dish with a sprinkle of feta cheese.
Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226547
CL’s suggested menu accompaniments: steamed green beans and Vermicelli With Garlic and Herbs. Vermicelli with garlic and herbs: Cook 8 ounces vermicelli according to package directions, omitting salt and fat. Drain and toss with 2 tablespoons each of extra-virgin olive oil, lemon juice, and chopped fresh parsley; 2 teaspoons bottled minced garlic; and 1 teaspoon each of dried basil, salt, and black pepper.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226547
Pork Medallions with Olive-Caper Sauce
1 pound pork tenderloin, trimmed (works with pork chops too)
1/2 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 cup coarsely chopped pitted kalamata olives
2 tbsp capers
2 tbsp chopped fresh flat-leaf parsley
Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the pork with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off the excess flour. Heat 1-1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork mixture from pan, and keep warm. Repeat procedure with the remaining oil and pork. Return pork to pan. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley.
calories: 212 carbohydrates: 8.1 g cholesterol: 74 mg fat: 8.1 g sodium: 894 mg protein: 25.5 g calcium: 30 mg iron: 2.7 mg fiber: 0.9 g
Pat’s notes: This is such an easy and tasty dish. Works fine with pork chops too. Sometimes I finish the dish with a sprinkle of feta cheese.
Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226547
CL’s suggested menu accompaniments: steamed green beans and Vermicelli With Garlic and Herbs. Vermicelli with garlic and herbs: Cook 8 ounces vermicelli according to package directions, omitting salt and fat. Drain and toss with 2 tablespoons each of extra-virgin olive oil, lemon juice, and chopped fresh parsley; 2 teaspoons bottled minced garlic; and 1 teaspoon each of dried basil, salt, and black pepper.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226547
If you like it spicy...Pork Chops with Cherry Peppers
Pork Chops with Cherry Peppers
(Cherry peppers are very spicy)
My recipe adapted from a neighborhood restaurant...
The pork chops I use are Berkshire (more money but worth it)
Neiman Ranch are just as good
Cherry peppers come in a bottle w/vinegar B&G are the supermarket brand or available in Itallian or Jewish Deli's.
2 pork chops rubbed w/olive oil coarse salt and pepper
cherry peppers 3-4(dependent on size) seeds removed and cut in slices
1 Roasted red pepper cut in slices
Heat cast iron pan till smoking and preheat oven to 450
When hot add pork chops and brown well on all sides
Right before putting in the oven to finish cooking top w/all peppers and pour on about 1/8c juice/vinegar from cherry pepper jar.
Bake approx 10 min in hot oven to finish, turning chops once halfway through...add more vinegar if dry.
The dish is NOT saucy but it gives you a dribble of sauce...not saucy but not dry (if you know what I mean) Pork chops get somewhat glazed.
Hope these instructions make sense, as many times I cook from feel/something I've had at a restaurant and like.
My bf asks for this dish once a week!!
We had it last night.
Pork Chops with Cherry Peppers
(Cherry peppers are very spicy)
My recipe adapted from a neighborhood restaurant...
The pork chops I use are Berkshire (more money but worth it)
Neiman Ranch are just as good
Cherry peppers come in a bottle w/vinegar B&G are the supermarket brand or available in Itallian or Jewish Deli's.
2 pork chops rubbed w/olive oil coarse salt and pepper
cherry peppers 3-4(dependent on size) seeds removed and cut in slices
1 Roasted red pepper cut in slices
Heat cast iron pan till smoking and preheat oven to 450
When hot add pork chops and brown well on all sides
Right before putting in the oven to finish cooking top w/all peppers and pour on about 1/8c juice/vinegar from cherry pepper jar.
Bake approx 10 min in hot oven to finish, turning chops once halfway through...add more vinegar if dry.
The dish is NOT saucy but it gives you a dribble of sauce...not saucy but not dry (if you know what I mean) Pork chops get somewhat glazed.
Hope these instructions make sense, as many times I cook from feel/something I've had at a restaurant and like.
My bf asks for this dish once a week!!
We had it last night.
amanda_pennsylvania
Well-known member
If my pork chops don't have the bone, do the cooking time remain the same?
I've heard this is realllly good. Grilled Pork Chops with Brown-Sugar Brine & Onion-Peach Marmalade
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1816274&ao=null
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1816274&ao=null
richard-in-cincy
Well-known member
REC: Smothered Pork Chops II
This is another variation on what Marilyn posted that I've used many times. I got it from a Southern Soul Food Web site and they are mighty fine. They are great served with baked sweet potatoes with butter, and a garlic spinach sautee.
Smothered Pork Chops Recipe
1 – 4 pork chops, 3/4 to 1 inch thick
2 – large Vidalia or sweet onion, thinly sliced
2 - teaspoons seasoned salt
2 - teaspoons garlic powder
2 - teaspoons black pepper
1 - teaspoon paprika
1/2 - cup self rising flour
1/2 – cup vegetable oil
2 – cups water
Cookware and Utensils:
1 – large heavy or cast iron skillet
1 – measuring spoons
Recipe Instructions:
As always the key to great cooking is to be prepared and to use quality ingredients.
This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan. I recommend you double the recipe because smothered pork chops are so delicious that you will definitely want to eat leftovers.
Start off by giving your pork chops a good rinsing in cold water. Next pat your pork chops dry with paper towels and set aside.
In a small bowl form your seasoning mixture by combining and mixing together seasoned salt, garlic powder, black pepper and paprika.
Rub about 3/4 teaspoon of seasoning on each pork chop. Next thoroughly coat each piece of meat with flour and set aside. Save all leftover seasoning for later use in onion gravy.
Heat vegetable oil in heavy skillet over medium-high heat. When the skillet is hot enough add pork chops and brown on each side for about three minutes. Once your meat is browned remove it from the skillet and allow to cool on a plate covered with paper towels.
Now it's time to form the onion gravy. Without removing any dripping add sliced onions to the skillet and cook until browned. Add remaining flour to the skillet and a very small amount of water if necessary. Stir the onions and flour together until golden brown, paying careful attention not to burn the gravy.
Add two cups water to the onion gravy and stir. Bring to a boil over medium high heat. Return pork chops to skillet, reduce heat to simmer, cover and cook for about 1 hour. The meat is done when it’s tender. Add additional season to taste if necessary.
Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.
Enjoy your meal.
This is another variation on what Marilyn posted that I've used many times. I got it from a Southern Soul Food Web site and they are mighty fine. They are great served with baked sweet potatoes with butter, and a garlic spinach sautee.
Smothered Pork Chops Recipe
1 – 4 pork chops, 3/4 to 1 inch thick
2 – large Vidalia or sweet onion, thinly sliced
2 - teaspoons seasoned salt
2 - teaspoons garlic powder
2 - teaspoons black pepper
1 - teaspoon paprika
1/2 - cup self rising flour
1/2 – cup vegetable oil
2 – cups water
Cookware and Utensils:
1 – large heavy or cast iron skillet
1 – measuring spoons
Recipe Instructions:
As always the key to great cooking is to be prepared and to use quality ingredients.
This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan. I recommend you double the recipe because smothered pork chops are so delicious that you will definitely want to eat leftovers.
Start off by giving your pork chops a good rinsing in cold water. Next pat your pork chops dry with paper towels and set aside.
In a small bowl form your seasoning mixture by combining and mixing together seasoned salt, garlic powder, black pepper and paprika.
Rub about 3/4 teaspoon of seasoning on each pork chop. Next thoroughly coat each piece of meat with flour and set aside. Save all leftover seasoning for later use in onion gravy.
Heat vegetable oil in heavy skillet over medium-high heat. When the skillet is hot enough add pork chops and brown on each side for about three minutes. Once your meat is browned remove it from the skillet and allow to cool on a plate covered with paper towels.
Now it's time to form the onion gravy. Without removing any dripping add sliced onions to the skillet and cook until browned. Add remaining flour to the skillet and a very small amount of water if necessary. Stir the onions and flour together until golden brown, paying careful attention not to burn the gravy.
Add two cups water to the onion gravy and stir. Bring to a boil over medium high heat. Return pork chops to skillet, reduce heat to simmer, cover and cook for about 1 hour. The meat is done when it’s tender. Add additional season to taste if necessary.
Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.
Enjoy your meal.
Olga's Mom's Smothered pork chops. just omit the dry mustard.
It should be tangy enough with the vinegar.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=37613
It should be tangy enough with the vinegar.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=37613
markinhouston
Well-known member
Crockpot Pork Chops with Apricots and Prunes
Dried fruits, such as apricots and prunes, have a lot of iron, and the iron is more readily absorbed when combined with vitamin C. This dish has it all.
6 servings
6 hours 15 minutes 15 minutes prep
1 tablespoon vegetable oil
6 pork chops, trimmed (about 2-1/2 lb.)
2 onions, cut in wedges
2 cloves garlic, minced
1 cup dried apricots
1 cup pitted prunes
1/2 cup orange juice
1/2 cup chicken stock
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
1. In large skillet, heat oil over medium-high heat; brown pork chops.
2. Transfer to crockpot.
3. Add onions, garlic, apricots and prunes to pork chops.
4. Whisk together orange juice, chicken stock, cumin, paprika, coriander, cinnamon, salt and pepper; add to crockpot.
5. Cover and cook on LOW for 6 to 8 hours, or until meat is tender.
6. Remove pork chops to plate and keep warm.
7. Increase heat to High; cover and cook for about 5 minutes or until sauce is slightly thickened.
8. Serve with chops.
Dried fruits, such as apricots and prunes, have a lot of iron, and the iron is more readily absorbed when combined with vitamin C. This dish has it all.
6 servings
6 hours 15 minutes 15 minutes prep
1 tablespoon vegetable oil
6 pork chops, trimmed (about 2-1/2 lb.)
2 onions, cut in wedges
2 cloves garlic, minced
1 cup dried apricots
1 cup pitted prunes
1/2 cup orange juice
1/2 cup chicken stock
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
1. In large skillet, heat oil over medium-high heat; brown pork chops.
2. Transfer to crockpot.
3. Add onions, garlic, apricots and prunes to pork chops.
4. Whisk together orange juice, chicken stock, cumin, paprika, coriander, cinnamon, salt and pepper; add to crockpot.
5. Cover and cook on LOW for 6 to 8 hours, or until meat is tender.
6. Remove pork chops to plate and keep warm.
7. Increase heat to High; cover and cook for about 5 minutes or until sauce is slightly thickened.
8. Serve with chops.
mariadnoca
Moderator
Just sent this from CI--omit the mustard-no problemo--REC: Crunchy Baked Pork Chops...
Crunchy Baked Pork Chops
Serving Size : 4
Table salt
4 8-ounce boneless pork top loin chops -- (6 to smileys/bigeyes.gif 3/4 to 1 inch thick, trimmed of excess fat
4 white bread slices -- hearty white sandwich, torn into 1-inch pieces
1 small shallot -- minced (about 2 tablespoons)
3 medium garlic cloves -- minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons vegetable oil
Ground black pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme
2 tablespoons minced fresh parsley
1/4 cup unbleached all-purpose flour -- plus
6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard
Lemon wedges
Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.
Source:
"Cook’s Illustrated"
NOTES : CI notes: This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1. The bread crumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don’t need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes.
Crunchy Baked Pork Chops
Serving Size : 4
Table salt
4 8-ounce boneless pork top loin chops -- (6 to smileys/bigeyes.gif 3/4 to 1 inch thick, trimmed of excess fat
4 white bread slices -- hearty white sandwich, torn into 1-inch pieces
1 small shallot -- minced (about 2 tablespoons)
3 medium garlic cloves -- minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons vegetable oil
Ground black pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme
2 tablespoons minced fresh parsley
1/4 cup unbleached all-purpose flour -- plus
6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard
Lemon wedges
Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.
Source:
"Cook’s Illustrated"
NOTES : CI notes: This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1. The bread crumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don’t need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes.