boring pork. helllp :)
Heya, need help pleaaase :)
Im lazy with porkchops. Normally I just coat them with whatever seasoning im feeling like and pan fry them thil done. Its tasty, and easy.... but boring. So, Im looking for alternate suggestions! Something about the fact that theyre in the forms of chops is draining my creativity.... Does anyone have an interesting, delicious pork recipe? We eat anything- all flavors so lay it on me!
Mustard breaded Pork chops
2 pork chops
½ C. AP flour
white pepper, freshly cracked
2 T. Dejon mustard
1 large egg
2 slices of bread, cubed
2 T. olive oil
Pre-heat the oven to 325°F
Put bread in a food processor, pulse to make bread crumbs.
Combine the flour, salt and pepper in a bowl or baking dish, the egg and mustard in a second and the bread crumbs in a third.
Dredge the chops in the flour, shake off any excess, then dredge them in the egg mixture, and lastly put the chops in the bread crumbs, cover with bread crumbs to coat.
Heat an oven safe frying pan over medium-high heat and add the oil, when the oil ripples place the pork chops in the pan, cook them for 3 to 4 minutes on each side or until they have browned.
Once browned on both sides put the pan and pork chops in the oven for 10 to 15 minutes or until done.
you could still pan fry them, but cook just to brown both sides, remove then deglaze your pan with an interesting liquid ie, apple/orange/pear juice, beer, wine, vermouth, brandy, or chicken stock, and boil to reduce and thicken, drop heat to simmer gently, now you can add some dijon mustard, or fresh herbs, taste to adjust salt and pepper. add chops back to your sauce to heat through and finish cooking, serve.
i also brine my chops for about 1/2 to 1 hr.
pork shoulder chops are good seasoned with s&p, quickly browned in pan then placed onto shallow baking dish. deglaze pan with couple tbspns wine, beer or just add can of campbells cream of celery/mushroom undiluted to pan and just slightly heat through, not boil. cover chops with soup, bake in oven, you can also add breadcrumbs mixed with bit of grated parmesan, parsley and olive oil to the top.
I ended up doing a fruit sauce like JonParker suggested- I swore i had frozen cherries in the freezer- turns out they were cranberries. Turned out lovely though :)
I like other cuts of pork, but my bf (whom im staying with right now) has an over-abundance of frozen chops that im trying to work through. Has anyone ever put boneless loin chops in a crockpot? I usually would use something fattier.... but i guess with enough liquid it might work?
When I'd freeze bulk purchases of pork chops, I would put them into individual ziplock bags with a marinade so they would thaw while being seasoned. Soy sauce, wine, cayenne, garlic & ginger. Or rosemary, garlic, and ginger with olive oil and cidre vinagre.
If you have some thawed pieces, marinate in pineapple juice (adding in habaneros if you'd like) for 20 minutes and them broil--low, flip, low, flip, high, flip, high, flip. Serve with rice mixed with chopped carrots and peas.
Pork Chops With Apples and Yams
4 Pork Chops
1 Granny Smith Apple, diced
1 Yam, peeled and diced
1/4 cup OJ concentrate
1 pinch Nutmeg
Season the chops with salt & pepper. In a large skillet, sear the chops on both sides on med-high heat. Reduce the heat, add the OJ concentrate, nutmeg, and the diced yam. Cover and simmer 15 minutes or until yams are mostly done, adding a bit of water if necessary. In the last 5 minutes of cooking, add the apple and cook until tender but not mushy.
There's a nifty little recipe that uses fresh apple slices, onions and garlic as a bed for the chops. You could also try Italian style chops with peppers and vinegar, grilled and served with garlic sauce, with paprika and sour cream (and maybe mushrooms) for a Hungarian twist, with rosemary and white wine or with marsala, garlic, sage, rosemary and basil, smothered Southern-style (like smothered chicken), Chinese-style with rice wine, soy, garlic and five-spice powder....try thinking in international cooking styles and cooking techniques and you'll probably come up with all sorts of possiblities. Remember, too, you can use pork in many recipes that call for veal - you just need to adapt the technique. Have fun!
A couple of things:
For chops, be sure you get the right chops. Either rib chops (where the bone shape is like a #7) or blade chops (which have more fat and parts, but is closer to the tasty shoulder section of the pig). Avoid T-bone-style and sirloin chops.
You can ask the butcher for a bone-in pork roast - ask it to be cut from the rib section or the rib section towards the blade section. And ask that it not be trimmed of too much fat. And for the chine bone to be split. And then you can cut your own chops after you make a lovely pork roast (pork, as with almost all meat, is much better cooked on the bone).
Pork pairs really well with fruit, especially apples and cherries. Here's a link to a pork chop with sour cherry sauce that's one of my favorites: http://www.epicurious.com/recipes/foo...
Thursday my girlfriend made heritage chops with an apple rum sauce. I looked on the net and didn't find it -- the one I found used apple jelly, whereas hers used fresh apples. I'll see if I can get the recipe from her and post it. It was very good though.