Pork Chops

[momoffaith]

I forgot we had a recipe thread. Yippee
I love recipes.

Thinking about pork chops as I have some in my fridge to make tomorrow. What is your favorite way to make them?

I have one that is really good. You coat the chops in a flour mixture w plenty of salt and pepper then pan fry them. Then mix together some maple syrup and chopped pecans and put that on top. Yummy!

[icebear]

i just grill mine with Lowry's seasoned salt.... but i like the sound of your recipe better. i will have to try that!

[Nightelf]

If you have a "gravy and potatoes" man in your family like I do, you can pan fry the chops till seared on both side, then add a can of mushroom soup, plus extra mushrooms if you like. Either allow this to simmer on the stove or you can put it all in a casserole dish and pop it in the oven till the chops are tender and cooked through. By searing the chops first, you get a really nice "browing" in the pan that mixes with the soup and makes yummy "gravy".

I add garlic seasoning, but I add garlic to everything

[LightOfMyLife]

I bake mine in the oven which I use boneless pork chops. I add water & some butter to the pork chops & potatoes. I cook them with potatoes that you slice in the middle, and you can top it with cream of celery. It makes the pork chops tender, and I like the taste the cream of celery gives them. You also have your potatoes done with the meat. I usually have French style green beans as my choice of vegetable.

[momoffaith]

You all are making me hungry!
I'm going to try all these

[Tall Timbers]

Season them, braise them in a frying pan, put in a pot, add a can or two of golden mushroom soup, and slow cook all day at about 200 degrees. Yummy!

[jadeeyes]

If you have a "gravy and potatoes" man in your family like I do, you can pan fry the chops till seared on both side, then add a can of mushroom soup, plus extra mushrooms if you like. Either allow this to simmer on the stove or you can put it all in a casserole dish and pop it in the oven till the chops are tender and cooked through. By searing the chops first, you get a really nice "browing" in the pan that mixes with the soup and makes yummy "gravy".

I add garlic seasoning, but I add garlic to everything

Garlic makes everything better. Well, everything except peach cobbler.

[NarrowRoad]

My go-to recipe is easy as well:


Season them with salt and pepper.
Brown them in a little oil.
Place them in a baking dish.
Mix together a 14.5 oz can of stewed tomatoes with a little garlic powder of crushed garlic.
Pour over the chops.
Bake at 250 covered for 3-4 hours.
Let them rest for 15-20 before serving.

I usually make a large batch in an 11x15 pan and use a 28oz. can of tomatoes. Oh, these are equally as good using Ro*Tel tomatoes.

These would probably be very good with rice or noodles. I wouldn't know, being a wheat allergic(<--recently diagnosed) lowcarber

NR

[Mitsy]

Thanks Momofaith I have some Canadian 100% maple syrup I bought for a special breakfast with friends recently and was wondering how to use it up (we are not big pancake fans in this house). It certainly sounds like a good way to give some boring pork chops a nice flavour.

I marinade my pork chops in Chinese plumb sauce and grill them.

I have a friend that does a wonderful orange sauce and pork chops.

I mainly like a pork roast with crackling and so I rarely think about getting other cuts of pork and they are much cheaper than lamb chops (a favourite in our house).

[Hootmon]

A mixture of real Maple syrup with Balsamic vinegar makes an awsome salad dressing.

[momoffaith]

Thanks Momofaith I have some Canadian 100% maple syrup I bought for a special breakfast with friends recently and was wondering how to use it up (we are not big pancake fans in this house). It certainly sounds like a good way to give some boring pork chops a nice flavour.

I marinade my pork chops in Chinese plumb sauce and grill them.

I have a friend that does a wonderful orange sauce and pork chops.

I mainly like a pork roast with crackling and so I rarely think about getting other cuts of pork and they are much cheaper than lamb chops (a favourite in our house).

Misty, your picture always makes me smile

I have tried on several occasions to make a pork roast and have failed miserably. In my house that's even the joke...better be good or mom will make pork roast for dinner
I do need help with that.

[momoffaith]

A mixture of real Maple syrup with Balsamic vinegar makes an awsome salad dressing.

You my friend are turning out to be a wealth of recipe goodness
The dressing sounds wonderful...and simple.
Loved that soup so much!

[momoffaith]

My go-to recipe is easy as well:


Season them with salt and pepper.
Brown them in a little oil.
Place them in a baking dish.
Mix together a 14.5 oz can of stewed tomatoes with a little garlic powder of crushed garlic.
Pour over the chops.
Bake at 250 covered for 3-4 hours.
Let them rest for 15-20 before serving.

I usually make a large batch in an 11x15 pan and use a 28oz. can of tomatoes. Oh, these are equally as good using Ro*Tel tomatoes.

These would probably be very good with rice or noodles. I wouldn't know, being a wheat allergic(<--recently diagnosed) lowcarber





NR

Ooh that does sound good w/ Rotel. Thanks!

[momoffaith]

Season them, braise them in a frying pan, put in a pot, add a can or two of golden mushroom soup, and slow cook all day at about 200 degrees. Yummy!

I bet they are fall apart tender!

[Praying]

I like to season them with a little seasoned salt, about 1/4 cup of water and bake them in the oven slowly for a few hours hours covered with foil. When I make them this way I serve them with onion potatoes below and a veggie. Great comfort food. You're making me hungry thinking about them!


Onion potatoes

Peel and cube potatoes and cover with water. Cook until just done. Don't overcook. Potatoes should be just done, but still firm. Drain.
Put one stick of butter in a pan and melt. Slice one medium onion, and sautee' in the butter until the onions are transparent. Salt the potatoes, and pour butter and onions over potatoes, folding the mixture potatoes and butter/onions.

[momoffaith]

I like to season them with a little seasoned salt, about 1/4 cup of water and bake them in the oven slowly for a few hours hours covered with foil. When I make them this way I serve them with onion potatoes below and a veggie. Great comfort food. You're making me hungry thinking about them!


Onion potatoes

Peel and cube potatoes and cover with water. Cook until just done. Don't overcook. Potatoes should be just done, but still firm. Drain.
Put one stick of butter in a pan and melt. Slice one medium onion, and sautee' in the butter until the onions are transparent. Salt the potatoes, and pour butter and onions over potatoes, folding the mixture potatoes and butter/onions.

Oh.my.goodness.
I am drooling over those potatoes! I must try those. My husband would have a fit over them.
That is the low calorie version right

[Mitsy]

Misty, your picture always makes me smile

I have tried on several occasions to make a pork roast and have failed miserably. In my house that's even the joke...better be good or mom will make pork roast for dinner
I do need help with that.

Well I have no great secret. I just wash the pork piece I buy for roasting from the butcher and make sure they shaved the skin well (you know they do rush jobs these days so I examine all my meat carefully before using).

First I make sure I know how much my roast weighs and check my chart for the time it will take to roast that size. I don't do roasts often but the chart is great for the time. If you get the time right your roast should turn out. I have on a few occassions in the past had to let the roast stay in the oven longer but since getting a new gas oven that hasn't been a problem.

Salt and lightly oil the pork with skin on. I even put a few slits in the meat through the skin into the flesh to get the salt into the meat below to make sure it has flavour.

Place in moderate oven to bake with some more oil and water in the bottom of roasting pan. I have gas oven with a fan. Cover to start off with. Now I work on around 70% of the time covered and the rest of the time without the cover. I don't try to get the crackling to be really crisp in the oven and here is my secret. It doesn't matter if your skin didn't crisp up at this stage.

When the pork meat is done (forget the crackling just the meat has to be cooked properly) take out of the oven to rest and cool down. With good oven fork or other BBQ tools you may have to hold the pork meat, cut off the skin to make into crackling. I fry the skin crisp on the stove top in a frypan. If you manage to cut it off in one whole piece you can manage to place it back on top of the pork roast and cut into pieces with the crispy skin for serving (I only do this for guests, it is hard to do). For the family we get pork meat and crackling separately served on the table with all the other fixings.

So I manage to serve crispy crackling every time and we don't care if it isn't on top of the roast at serving time.

[Praying]

Oh.my.goodness.
I am drooling over those potatoes! I must try those. My husband would have a fit over them.
That is the low calorie version right

Low calorie version? Oh, yeah, ....right....it's the low cal version.

[Karen]

....and apple sauce.

[Windsong]

I like to marinate my pork in lemon olive oil crushed garlic (lots of it) salt pepper oregano and thyme. marinate for at least 3 hours.. the longer the better. then BBQ or bake.. its sooo good!