ISO: ISO I have frozen prok loin boneless chops in the freezer. Not inspired by any

In Search Of:
D

dawnnys

Well-known member
of the T&T recipes, and I'm just wondering if anyone has a good, easy, fast recipe that's not too spicy. TIA.

 
REC: Pork with Apples, and Asian Pork

Pork with Apples
(Sorry there aren't measurements here. It's one of those 'just use what you have' recipes.)

Pork chops, bone-in or not
olive oil
coarse salt and pepper
caraway seeds
ground caraway if you have it
1 apple for every 2 chops, peeled, half chopped and half sliced
finely chopped shallot (or onion or leek or green onion)
Calvados (or brandy or apple juice or...)
Apple cider (sweet or dry)
Dijon mustard

Coat pork with oil, salt, pepper, and caraway. Let it marinate till whenever. Sear both sides. Add chopped apple, cover and cook about 10 minutes, until apple is almost tender. Pork should be done by now. Remove from pan.

Add shallot and sliced apple. Cook briefly. Deglaze with Calvados. Stir in enough apple cider for sauce consistency, then add Dijon.

Asian Pork
Serves 2

2 3/4-inch-thick pork chops
1/2 cup orange juice
2 Tbsp soy sauce
1/2 tsp five-spice powder
1/2 tsp toasted sesame oil
2 garlic cloves, minced
1/2 tsp minced fresh ginger

In an ovenproof baking dish just large enough to hold the chops, stir together all ingredients. Add the pork, turning to coat well. Chill, covered, for 2 hours.

Preheat oven to 450. Uncover chops and bake for 10 minutes on each side or until cooked through.

 
Brown them quickly. Melt several tablespoons or more of apricot jam/preserves in skillet and add

about equal part dijon or your favorite mustard. Add chops back and simmer on low until done.

 
Are they on the thick side, Dawn?

This isn't terribly creative but I forgot how good a stuffed pork chop can be. I had 2 boneless loin chops in the freezer, thawed them and cut a nice pocket in them. discovered my Wustoff bird beak utility knife is perfect for this, at last I have a use for it other than opening packages of bacon!!! Anyway, Whole Foods has been featuring these nice cellophane bags of seasoned stuffing mix by the butcher counter, so I had their herb and cranberry packet in the pantry. You mix that up (like StoveTop, surely I'm not alone in confessing to using StoveTop a few times in my life!), I seasoned the chops inside and out with Turkish Spice (Penzeys has a nice one) and stuffed them with the stuffing. I oiled a small tray for my toaster oven, put the remaining stuffing on it in a neat pile, the chops on top and baked this at 400 for 30 minutes. They were perfect, it took me 5 minutes to make and dinner was on the table fast. I'm sure you can doctor up any stuffing mix, this one was a tiny bit salty to me but I season lightly anyway. The chops sure were juicy! The best part really was only the bowl and one tray to wash up afterwards!

 
Heather, that bird's beak knife works great peeling citrus. Probably works just as well with

apples, etc, but I use a vegetable peeler for them. Like you, I find limited use for it. Opening the bacon package sounds like a good one.

 
Thank you, all. While I was at the link Ang provided, I saw MarkinHouston's Chops with apricots

and prunes (served over rice), and that seemed to catch my eye. Thanks again for your ideas.

 
Dawn, I made Mark's recipe this past spring and everyone loved it, so easy and nice presentation. I

suggested putting it in T&T but it hasn't been posted there YET!

 
I suppose (she says grudgingly) that I should learn how to flute mushroom caps....

properly, supposedly this knife is good for that. I can kinda do it and they aren't pretty, I guess it's just practice practice practice!

 
I made these yesterday with pork steaks and made in the electric frypan----soooo yummy. I tweaked

by adding a cup of beer since I had a small bottle of Tecate to use up and I just don't do beer. It was ever so tasty and I can't wait for leftovers today!

 
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