pork chops

Mishy

Servings: 2
Level of difficulty: Easy
Preparation Time: 45 minutes
Cooking Time: 40 minutes


Ingredients
For the green peppercorn sauce
50g butter
3 Shallots, finely chopped
1 garlic clove, crushed
2 sage leaves
1 tsp green peppercorns
1 tbsp Dijon mustard
400ml chicken stock
100ml double cream

For the apple sauce
4-5 Bramley cooking apples
25g butter
1 tbsp granulated sugar
salt and fresh ground black pepper
3 sage leaves, finely choped

For the chops
2 x 200g pork chops
25g butter

For the red cabbage coleslaw
1/2 red cabbage, grated
2 Carrots, grated
1/2 onion, grated
1 red chilli, chopped
1 clove garlic, finely chopped
1 lemon, juice only
300ml mayonnaise


Method
1. To make the peppercorn sauce, heat the butter in a saucepan and gently fry the shallots and garlic.

2. Add the sage leaves and green peppercorns. Stir in the Dijon mustard and chicken stock and cook until reduced by two thirds.

3. Add the double cream, bring to the boil and continue to cook until reduced by half.

4. For the apple sauce, peel, core and roughly chop the apples. Place them in a saucepan with the butter and sugar.

5. Add a good pinch of salt and pepper and cook over a gentle heat until softened. Mash with a fork, stir in the sage leaves and keep warm.

6. Season the chops with salt . Heat the butter in a frying pan and fry over a medium heat for 10 minutes on each side.

7. For the red cabbage coleslaw, mix together the red cabbage, carrots and onion. Stir in the chilli, garlic and lemon juice. Fold in the mayonnaise and season to taste.

8. Serve the chops straight away with the two sauces and coleslaw.

garret1

Try

http://www.bbc.co.uk/food/recipes/database/porkandapplechops_3229.shtml

http://www.bbc.co.uk/food/recipes/database/porkchopcacciatore_72795.shtml

http://www.bbc.co.uk/food/recipes/database/honeymustardporkchop_71672.shtml

[Deleted User]

My tribe always liked me to dust them with flour dip in beaten egg and coat in sage& onion stuffing mix.Bung them in the oven and cook until the stuffing mix has crisped up and browned.About an hour ,if you chuck some par-boiled spuds inthe roast tin as well you have a very substantial dinner with a few fresh veggies.
This is also nice with a slice of pork fillet, very filling as well.

Floss

Grill both sides until done, put apple sauce on one side and cover with a thin layer of Wensleydale or Cheshire cheese & pop under grill again.... serve with new potatoes & peas - scrummy!

Aril

Mix cajun seasoning with soft brown sugar and grill. Alternatively whizz up some breadcrumbs and mix with grated apple and wholegrain mustard. Spread over one side of the chop and grill as normal
Aril

sloppychops

Floss wrote:

Grill both sides until done, put apple sauce on one side and cover with a thin layer of Wensleydale or Cheshire cheese & pop under grill again.... serve with new potatoes & peas - scrummy!

This is how my hubby and son love their pork chops.

frak

Grill them, but spread some mustard on the top, english or french doesnt matter and sprinkle brown sugar on top of mustard. when grilled it goes nice and cripsy

FTB83

I like to crush two garlic cloves and add to a bowl with a table spoon of olive oil, add some fresh thyme or just a pinch or two of dried mixed herbs. Rub this mixture onto the pork chops and whack under a medium grill. Lovely jubbly!

Good luck with whatever you do, I'm sure they'll be delicious!

Ooh, I forgot to say that you should add some salt and pepper to the olive oil mix, very important on pork!

lilmisskitkat

We had pork (loins) a few weeks ago, my grandad gave them me, not something i'd usually think of buying.

I grilled one side then spread the other with mustard and sprinkled on some brown sugar (my aunty's suggestion) then grilled until cooked through and the top was bubbling slightly. Served with baked potato and broccoli it was lovely.

Kate xxx

*flutterby*

I got some free pork chops earlier this week and they need eating today...

I've never cooked pork chops and have only ever eaten them once before...

I've searched but come up with nothing inspiring at all - any ideas?

I was just going to griddle them and serve them with fresh veg as that needs using too and on the GI diet... I guess I'm looking for the miracle cure to stop them being so dry when cooked?

Whats the secret? Do I dry fry them? Grill? Steam?

Thanks in advance...

Thought of some more q's...

If I score the meat before cooking would that help?

Also, what about a marinade? Anyone know something that will add some moisture?