pork chops

MRSMCAWBER

oooh just remembered...mustard pork
seal your pork chops in a frying pan....add a cup of apple juice or cider...or i shove a couple of apples through the juicer....pour into the pan, crumble in a pork staock cube and a dollop of wholegrain mustard...and simmer..covered if you like....the pork cooks through all moist n tender and the apple juice goes all sticky..you can adjust/increase the sauce depending hope much you like..its gorgeous served on crushed potatoes..yumm

neets

Not the cheapest of recipes, but this is my favourite pork chop/steak recipe

http://www.cookitsimply.com/recipe-0010-0147n2.html

sticher

We have just finished our pork chops. I cooked them in the oven and then added a slice or two of cheese and cooked until cheese melted (tonight I used y fenni cheese with the whole mustard seeds - lovely).

I served those with boiled new potatoes dressed with oil (and a touch of butter) and salad.

Some good ideas though on this thread - will def have to try some.

Pink.

Hi Danni,

It's probably a bit late to help you now but we have an older thread on pork chops so I've merged your thread with it to keep all the suggestions together.

Pink

whiteguineapig

a really easy question for all you experts, if i put 2 pork chops in tinfoil and rub some butter over them , how long would you cook them in a gas oven and at what setting, many thanks as usual for anyone who can tell me as i have looked and searched but with no results, i just wanted to cook them plainly and there seem to be hundreds of different methods

ivyleaf

Hi whiteguineapig, I think I would give them about 30 minutes at Gas mark 6 if they're wrapped in foil, to make sure they're well-cooked. Someone who might know better than me will hopefully be along shortly! I'd put a little bit of salt and pepper on them too.

HTH.

Bongedone

I would do them wrapped in foil at 190c for 35 minutes the take the foil off for another 10 minutes. If you want crispy rind you need to cook without the foil but this can cause them to dry out. A way around this is to cut the foil in a way that it covers the flesh but not the rind. You would also need to salt the rind.

whiteguineapig

thank you both, they are not something i usually cook, i will do them for 35 mins at gas 6

Sugarhunny1

Evening everyone :wave:

Got a slow cooker months ago and have to admit i haven't used it as much as i could have. So.....

I have taken 4 medium pork chops out the freezer and want to make something yummy. I have basic store cupboard stuff and if someone suggests something i don't have i can get tomorrow morning from Tesco. I am sick of making stews. Thats all i have made since i got it. I'll be making it tomorrow and can supply pictures as i go (no laughing though as i'm not renowned for my cooking skills! )

Please help!

Sugar xxx

Fruball

If you really are fed up of stews then fry the chops and drink the wine :beer:

I would fry some mushrooms in the same pan with a little butter whilst the chops were resting, fling in a glass of wine to de-glaze and then some black pepper and some double cream to thicken (could add half a stock cube for extra flavour if needed)

Serve with mange tout or peas