Does this sound good?

S

skyastara

Well-known member
I have a bunch of pork chops which I have to cook tomorrow or lose them. I am supremely unmotivated.

These are boneless top loin pork chops, very lean, little marbling (I know, I know but this is how I prefer my meat- nothing worse to me than biting into a chunk of undissolved fat).

So I thought of doing the following:

Brown the chops, then saute some mushrooms. Take them out, caramelize a lot of onions. Stir in some flour, brown it then add some milk and the mushrooms to make a thin/medium mushroom sauce (this is in lieu of cream of mushroom soup I guess). Pour this over the chops in a separate pan, and bake till done.

Good? Bad? Other advice?

TIA!

 
Oh- I have some nice cooking apples too

But I don't think they sound like they will go very well with the mushrooms. I could use them instead of mushrooms, but that sounds a little less tasty.

What about some mustard? I have some nice mustards too.

I was thinking of serving them with mashed or roasted or baked potatoes and maybe some steamed carrots?

I feel like I really need advice smileys/frown.gif

 
Perhaps because I just did this, the apples are my choice. I brined

porkchops in an apple cider/water/kosher salt/black pepper brine for 4 hours. I haven't had a good porkchop in months and felt I needed to go this route.

Caramelized 2 onions, then sauteed 2 apples cut in to chunks and slightly smooshed some of them as they softened, mixed the two together and thinned with a bit more apple cider.

The pork chops cooked in less then 10 minutes, laid them on the bed of onions/apples and served with fresh spinach, flash cooked. The chops were perfect: still moist, with just a tinge of light pink in the middle.

 
But to your question, it sounds delicious if you've been able to find pork chops

that are tender. I love just about anything with a mushroom base.

I can get 2" thick chops to be very tender, but dry, with long stovetop cooking in the type of sauce you describe (about 2 hours). Any less and they're moister, but not as tender.

That's why I went the brine route this time. Unfortunately, I never remember to prepare it far enough in advance.

 
I highly recommend this dish

* Exported from MasterCook *

PORK KEBABS MARINATED IN HONEY, ROSEMARY, AND ORANGE

2 tablespoons fresh rosemary leaves
4 strips orange peel -- 2 inches long
1/2 cup olive oil
6 tablespoons honey
6 tablespoons orange juice
3 tablespoons fresh lemon juice
2 garlic cloves -- crushed
2 pounds boneless pork -- trimmed, cut into 1-inch cubes
bay leaves, whole

Combine rosemary and orange peel in large bowl. Using wooden spoon, press down on mixture to release oils. Add olive oil, honey, orange juice, lemon juice, and garlic. Season with salt and pepper. Add pork, stirring to coat with marinade. Cover; chill at least 2 hours and up to 4 hours.


Prepare barbecue (medium heat). Thread pork onto 12 metal skewers, sliding 1 bay leaf between every two or three cubes. Sprinkle pork with salt and pepper. Transfer marinade to heavy small saucepan; bring to boil, stirring frequently. Grill pork until cooked through, turning frequently and brushing occasionally with marinade, about 12 minutes. Arrange skewers on platter and serve.

Source:
"Epicurious, Bon Appétit May 2002"
- - - - - - - - - - - - - - - - - - -

 
I think your ideas sounds delicious. You could saute the apples as a side dish--just quarter and

peel them, and saute in hot butter with salt and pepper until browned.

I like the idea of a little mustard in the mushroom sauce.

 
Will you think I am crazy if

If I tell you that I woke up this morning, just a little bit after you posted this, and my waking thought was "I could saute the apples as a side dish in some butter- salt and pepper or cinnamon though?"?

Coincidence or spooky psychic event (cue creepy music)?

 
You must log in or register to reply here.
Back
Top