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Post by Linda on Sept 29, 2002 13:30:24 GMT -6
Apple Pork Chops
6 pork loin chops, cut 1 1/2-inch thick 2 teaspoons vegetable oil 2 cups apple cider OR apple juice 1/3 cup Viennese OR German-style mustard 3 apples, unpared, cored, sliced 1/2-inch thick 1/2 cup currants OR raisins 1/2 cup sliced green onions 2 tablespoons cornstarch 1/4 cup water
Heat oil in large skillet. Brown pork chops over medium-high heat. Season with salt and pepper. Combine apple cider and mustard; pour over pork chops. Cover; cook over medium-low heat 45 minutes. Add apples, currants and green onions. Cover; cook 5-10 minutes longer. Place pork chops and apples on serving platter; keep warm. Gradually stir combined cornstarch and water into cider liquid. Cook and stir until thickened. Serve sauce over pork chops and apples.
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Post by Linda on Sept 29, 2002 13:30:48 GMT -6
Barbecue Glazed Pork Chops
48 4-ounce boneless pork center-cut chops 3 cups ketchup 1/2 cup brown sugar 1/4 cup lemon juice 1 tablespoon lemon rind 1 cup diced green pepper 1 cup diced onion
Grill chops on hot griddle until brown, approximately 2 minutes per side. Place on pans in single layer. Combine ketchup, brown sugar, lemon juice and rind. Stir in vegetables; pour over chops, spreading evenly. Bake in conventional oven at 400 degrees F. 10-12 minutes; or in convection oven at 350 degrees F. for 9-11 minutes, until chops are tender and juicy. Portion: 1 4-ounce pork chop.
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Post by Linda on Sept 29, 2002 13:31:15 GMT -6
Berry Pork Chops
4 boneless pork loin chops, cut 3/-4-inch thick 3/4 cup fresh cranberries 1/4 cup orange marmalade 1/4 teaspoon ground cloves 4 tablespoons honey
Wash cranberries, crush coarsely and mix with marmalade and cloves. Cut a deep pocket in one side of each chop; fill pockets with marmalade mixture. Place chops in a well-greased baking pan. Spoon one tablespoon of honey over each. Bake at 325 degrees F. for 45 minutes, until nicely glazed.
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Post by Linda on Sept 29, 2002 13:31:41 GMT -6
Braised Pork Chops with Orange-Mustard Sauce
1 1/2 pounds boneless pork loin, trimmed and sliced into 6 equal 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 tablespoon vegetable oil 1-3 teaspoons finely chopped fresh ginger root 1/3 cup orange juice 3 tablespoons 62%-less-sodium soy sauce 2 tablespoons honey 1 tablespoon Dijon mustard 2 cloves garlic, crushed - Fresh sliced oranges (optional) - Watercress sprigs (optional)
Sprinkle each pork loin slice with salt and pepper. Heat oil in large skillet over medium heat. Add pork slices; brown 3-4 minutes per side. Remove from skillet; drain well. Wipe skillet with paper towel to remove excess oil. Return pork slices to skillet. In small bowl, combine ginger root, orange juice, soy sauce, honey, mustard and garlic; blend well. Pour mixture over pork slices. Simmer uncovered over low heat 10-12 minutes or until pork is tender. Place cooked pork slices on serving plate; spoon 1/2 of orange-mustard sauce over pork. Garnish with orange slices and watercress, if desired. Pass remaining sauce.
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Post by Linda on Sept 29, 2002 13:37:05 GMT -6
Breaded Pork Chops
4 boneless pork loin chops, 3/4-inch thick 2 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon pepper 1 egg, slightly beaten 1-2 teaspoons Worcestershire sauce 1/2 cup dry bread crumbs 1 tablespoon vegetable oil
In small bowl, combine flour, salt, paprika and pepper. In another small bowl, combine egg and Worcestershire sauce. Coat chops with seasoned flour; dip in egg mixture, and coat with crumbs. In large skillet, heat oil over medium-high heat. Brown chops on one side until golden brown (about 4 minutes); turn and continue cooking for another 4 minutes. Serve hot.
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Post by Linda on Sept 29, 2002 13:38:00 GMT -6
German-style Pork Chops and Red Cabbage
6 center loin pork chops, cut 1/2-inch thick 2 teaspoons oil 1 teaspoon salt 1/4 teaspoon EACH dried sage and thyme leaves 1/8 teaspoon pepper 2/3 cup water 2 slices bacon, cut in 1-inch pieces 4 cups coarsely shredded red cabbage 1 cup onion slices 1/2 cup water 1/4 cup vinegar 1/4 cup packed brown sugar 2 cups sliced pears
Heat oil in large skillet. Brown pork chops over medium-high heat. Sprinkle with salt, sage, thyme and pepper. Add water. Cover; cook over medium-low heat 50 to 60 minutes or until pork chops are tender. Meanwhile, cook bacon in Dutch oven until crisp. Add cabbage and onions. Cook and stir over medium heat 5 minutes. Add 1/2 cup water, vinegar and brown sugar; mix well. Cover; simmer 15 minutes. Add pears; bring to a boil. Serve pork chops on top of cabbage.
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Post by Linda on Sept 29, 2002 13:39:00 GMT -6
Mustard Pork Chops
4 4-oz. boneless pork loin chops, 1/2-inch thick 2 tablespoons flour 1 teaspoon butter 3/4 cup chicken broth 2 teaspoons minced fresh ginger 2 teaspoons Dijon-style mustard 2 teaspoons grainy mustard 4 scallions, minced - Salt and freshly ground pepper, to taste
Dust chops lightly with flour. Melt butter in nonstick frypan & saute chops over medium-high heat until brown on both sides, about 2-3 minutes per side. Remove chops and keep warm. Pour broth into skillet, increase heat and deglaze skillet by boiling and scraping loose browned bits on bottom of pan. Add ginger and cook, stirring frequently, 2 minutes. Stir in mustards and scallions. Season with salt and pepper. Spoon sauce under chops.
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Post by Linda on Sept 29, 2002 13:39:40 GMT -6
Rice-Stuffed Pork Chops
4 butterflied pork loin chops, cut 1-inch thick 3/4 cup water 1/4 cup apricot nectar 1/4 cup light raisins 1 teaspoon brown sugar 1/8 teaspoon curry powder 1 cup cooked rice 1/2 teaspoon salt 1/8 teaspoon paprika
For sauce, in a small saucepan combine water, apricot nectar, raisins, brown sugar and curry. Bring to a boil; reduce heat and simmer 15-20 minutes or until liquid is reduced to about 1/4 cup. Drain, reserving liquid for sauce. For stuffing, combine the raisin mixture, rice, half the salt and the paprika. With a sharp knife cut an opening in side of each chop. Cutting parallel with the surface, begin near the center and cut towards edge but not to or through the edge. Spoon about 2 tablespoons of the stuffing in each pocket. Place chops on unheated rack in broiler pan. Broil 6 inches from heat about 8 minutes on each side. Season with the remaining salt, if desired, and brush with the reserved sauce.
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