pork chops

misscousinitt

Pork Chops with Chive Cream - fry chops in a little oil until sealed on both sides. Remove from pan and add sliced onions and mushrooms. Make up about 1/2 pint chicken stock using a cube and add about 2 floz white wine (or extra stock). Add to the pan, replace the chops and cook on a low heat with a lid on for about 10-15 mins depending on the thickness of your chops. Remove chops and boil sauce for 2-3 minutes to reduce down. Add a good splash of whipping cream or a spoonful or 2 of creme frache (low fat or otherwise) and stir in. Add some snipped chives and a tsp of mustard of your choice if liked. Serve with rice and green veg.

Parmesan pork chops - flatten pork chops with a rolling pin between 2 pieces of cling film. you need 3 plates (1) with seasoned flour (2) with beaten egg and (3) with breadcrumbs mixed with grated parmesan and a spoonful of dried sage if you like. dip each pork chop in flour, egg and breadcrumbs shaking off excess as you go. Fry in a mixture of olive oil and butter until golden on each side (about 5 mins a side as the chops are thin after bashing out). Serve with potatoes and veg or pasta with a sauce made of grated courgette and mushrooms (cooked together) with soft cheese stired through.

DH doesn't really like pork chops - but he likes both of these recipes!

misskaytee

Im having pork chops later....

I have some jerk seasoning which i'll sprinkle over the chops before grilling, served with rice and peas, grilled tomatoes and garlic mushrooms...Yum!

Belly has just rumbled at the thought of it later :rotfl:

Stephen_Leak

Try this ...

PORK IN CIDER

I reckon that this recipe is little short of perfect. It uses just a few cheap, simple and readily available ingredients. It is easy to do. The long, slow cooking in the alcohol will tenderise even the toughest meat. I deliberately tested this recipe with the cheapest supermarket economy brand pork chops I could find and, as I lifted them out the dish, the bones fell out of the meat, it was so tender. It won’t burn to a crisp, if you leave it in the oven for few minutes too long. It even makes its own apple sauce. The gravy, made from the cooking juices, goes with the dish perfectly and also means that absolutely nothing is wasted. And there could even be some cider left over to drink with it.

Serves 2

INGREDIENTS

250ml of cider
1 apple
1 onion
1 tablespoon of oil
2 pork chops or steaks
2 heaped teaspoons of gravy granules

METHOD

Pour the cider into a measuring jug. Peel and core the apple, cut it into thick slices and put them into the cider to stop them going brown. Peel the onion and chop it into tiny pieces.

Put the oil into a frying pan on a medium heat. Add the meat. Fry the meat for about 3 minutes on each side until brown.

Put the onion in the bottom of an ovenproof dish with a lid. Put the meat on top of the onion. Artistically arrange the apple slices on top of the meat. Add the cider. Put the lid on the dish.

Cook in a preheated oven at 150°C, 300°F, gas mark 2 for about 2 hours. Check the liquid level from time to time and top it up if it starts to dry out.

Remove the meat and apples.

Add the gravy granules to the cider and onion left in the dish. Stir thoroughly.

ADDITIONS & ALTERNATIVES

Use any cheap cider, as long as it doesn’t have the word "white" in the name.

Use a cooking apple for preference, but an eating apple will do.

Add ½ a teaspoon of mixed herbs or 1 teaspoon of rosemary.

Serve with new or roasted potatoes and mixed vegetables, or mashed potatoes, or couscous or salad.

maman

If your OH thinks pork is tasteless then Google Jamie Oliver's recipes for a roast with pork shoulder. Yum!Yum!

My favourite recipe for chops (personally I use loin chops) is to brown them quickly and put in an ovenproof dish. Cover with lots of sliced peppers, mushrooms and onion (can use courgettes too). Pour over a sauce made from 1tbsp cornflour & 2tbsps of soy creamed together and then half a pint of orange juice (just cheapo concentrated) and plenty of pepper. Cook for about an hour on a medium (190 degrees) oven but may take longer for thick chops. It's delicious and doesn't look or taste orangey. I serve with a jacket and something green like French beans.

adsk

This is my favourite pork chop recipe - but not for the faint hearted! It re-defines savoury...

http://principiagastronomica.com/post/35

meritaten

I know this is moneysaving but - go to your local butcher and buy 'his best' pork chops. then pan fry them until lightly browned, and cooked through. top with apple sauce - I cant be !!!!!d doing home made so use a brand we like (Aldis) then top with some grated cheese and breadcrumbs and finish under the grill.
alternately - cook the chops as you like them - but make plum chutney to go with them.
my plum chutney is just a small onion sweated down then a clove of garlic added, cook for a minute then add chopped plums. stir it all around for a and then let the plums cook down until softened I use a small punnet of plums (about six or eight small ones) then add a couple of glasses of wine and about a tablespoon of balsamic vinegar. simmer until its a nice thick sauce and taste - then add another glass of wine and it should look like a nice thick sauce with a lovely boozy flavour. if kids are eating it then add the third glass of wine with the others and alcohol will burn off. if it tastes a bit acidic add a spoonful of sugar or even better a tablespoon of honey.

rhiwfield

I marinate pork in a mix of mustard powder and soy sauce and bake in the oven in a covered casserole dish. Makes even cheap pork cuts yummy.

Patchwork_Quilt

We just bung them in the oven with a few cored apples and peeled onions, in a roasting tin. Turn over half way through. When roasted, add some gravy, made up from a mix, to the tin. This soaks up all the brown bits from the roasting. Leave to bubble up in the oven for five minutes while you set the table. You can put some jacket spuds in at the same time.

[Deleted User]

I love pork chops spread with a little brie to finish them off, this is a favorite where my brother lives in France and I have done them like this ever since as pork tends to be a bit taseless on there own .Or if you have some pork fillet dip in egg and toss in dry sage and onion stuffing and roast in the oven delicious and make pork fillet go a lot further as its very filling.

thenanny2die4

Opinions please.

I'm cooking a nice fat pork chop tonight and I always struggle to make them tender. The chop is sitting in a plastic bag, marinating in a honey/mustard/etc mix and the plan is to add a wodge of mascarpone (because it's open and needs using soon), wrap it in foil and bung it in the oven.

So my question is: is this going to cook okay without sealing in a pan first? Would it actually make any difference?