whats a good pork chop recipe?

Question

I have a hakh hour to imoress my girlfriend... I dont have much to work with

Answer 1

Chinese Fry Pork Chops

Pork chops - 2 (about 1.5cm thick)
Green onions - 1 (cut into thin strips)
Garlic - 2 cloves (diced)
Char siu sauce - 2 tablespoons
Salt 1/2 teaspoon
Corn starch - 2 tablespoons
Chinese cooking wine - 2 tablespoons
Oil - 3 to 4 tablespoons

Marinate the pork chops with the starch and Chinese cooking wine.
Heat oil to medium high in a frying pan. Add in the garlic, and stir.
Add in the pork chops, and sautee. Cook each side for about 2 to 3 minutes. Use a brush or spoon to brush on the char siu sauce. Do it for both sides of the pork.
When the pork is cooked, add in green onions. Cook for 1 minute, then dish up.

Answer 2

If you can make stuffing (bread, onions, celery, sage and tarragon) you can make stuffed pork chops. just get some chopped onion and celery, put 1/4 cup of each in a saucepan with a tablespoon of oil over med-hi heat. stir until onions are almost see-thru. put 8 slices of bread thru the toaster and into a bowl, tear it up into approx 1"x1" cubes. pour a little water or chicken broth over the toast and add 1/2 teaspoon sage and tarragon (rosemary works good too) - and mix until this is moist but not like paste. (add water until you can ball it up) add the onion and celery and then - slice the porkchop down the side like you are making a pocket. - stuff the porkchop with just enough to fill it, but don't stuff it. take your previously used saucepan and heat it back up to medium hi, then place your porkchops on it. grill them about 2-3 min a side, just to give them a good color. then put them in the oven at 350. about 25 min should do it - the meat should drain clear and be tan in color, no pink or red. If you have some apricots or rasberries - or preserves of either they can be mixed into the stuffing and drizzled over the top in the last 10 mins of baking. Good luck!

Answer 3

Total : Section's found # 1,114 in copycat recipes...

Canton Pork Chops:
6 servings

6 pork chops,1/2 inch thick
2 Tblsp.bacon drippings
1 tsp.salt
1/2 tsp.pepper
1 (16oz.) can sliced peaches
2 Tbls.honey
1 tsp.lemon juice
1/4 tsp.cinnamon
1/2 tsp.ginger
flour

In a skillet brown the pork chops in bacon drippings,pour off excess drippings.Season with salt & pepper.

Drain the peaches,reserving 1/2 c.liquid.Combine reserved liquid with honey,lemon juice,cinnamon,ginger & pour over the chops.

Cover tightly.Cook over low heat for 45 minutes or till tender.

Add peach slices & cook till heated through.Remove the pork chops & peach slices to a warm serving platter.

Thicken the liquid in skillet with flour for gravy & spoon over chops.

Answer 4

Stuffing and Pork Chops

4 Loin chops ( or your preferred cut) browned and seasoned to taste ( I use salt and pepper )
1 box stove top pork stuffing prepared
1 can cream of mushroom soup or golden mushroom soup mixed with 1 cup milk
1/2 cup grated cheese(optional)

Layer in lightly greased 9x9 bake pan( I use cooking spray)
Spread stuffing around bottom of pan
Place browned chops on top of stuffing
Pour soup mix over chops and sprinkle with cheese

Bake at 350 for 30 minutes or until bubbly

Serve with applesauce and green beans

Answer 5

Bubbat

3 eggs beaten

1c cream

2c milk

salt to taste

6tsp baking powder

3 cups of flour

1tsp parsely flakes

1tsp red pepper flakes

Mix all ingredients well, pour over pok chops,bake at 350 for 1 hr, serve with Rogers syrup or plain.

Answer 6

Pork Chops with Asparagus and Morels
1/4 oz. dried morel mushrooms (or other dried mushrooms)
3/4 lb. asparagus, ends trimmed, cut into 1 1/2 inch lengths
2 Tblsp. extra virgin olive oil
6 center cut pork chops, each about 6 oz. and 1 inch thick,
trimmed of excess fat
Salt and freshly ground black pepper
1 1/2 cups chicken stock
1/2 lb. fresh morel mushrooms (or other dried mushrooms) halved
1 tsp. chopped fresh thyme
Thyme sprigs as a garnish
Method
In a small bowl, combine 1/2 cup boiling water and the dried morels. Let cool to room temperature, about 20 minutes. Line a strainer with cheesecloth and drain the mushrooms. Chop the mushrooms and reserve the mushrooms and their liquid separately.
Bring a saucepan of salted water to a boil and add the asparagus. Cook until tender, yet crisp 3 - 5 minutes. Drain and reserve.
In a frying pan large enough to hold the chops in a single layer without crowding, warm 1 tablespoon of the olive oil over medium heat. Add the chops and cook, uncovered for 5 minutes. Turn them over and season with salt and pepper. Reduce the heat to medium low and continue to cook uncovered turning occasionally until golden and firm to the touch about 8 - 9 minutes longer. Remove from the pan, place on a warm platter and cover with aluminum foil.
Pour the chicken stock into a saucepan and boil rapidly to reduce by half. Set aside. In the frying pan used to cook the chops, hat the remaining 1 tablespoon olive oil over medium high heat. Add the fresh and dried morels and cook until the fresh mushrooms are tender 3 - 4 minutes. Remove the mushrooms from the pan and reserve with the pork. Turn the heat to high and add the chicken stock, thyme and mushroom liquid and reduce until it thickens slightly 3 - 5 minutes. Add the reserved asparagus and warm for 1 minute.
Place the chops on individual plates and divide the sauce, asparagus and mushrooms over the top. Garnish with thyme sprigs and serve.
Serves 6
http://www.hub-uk.com/foodpages08/recip0359.htm

Chilli Pork Chops
8 pork chops
4 - 6 tablespns clear honey
2 tablespns chopped marjoram
2 tablespns chopped thyme
4 tablespns chopped chillies
Salt and pepper
Juice of 1/2 lime
Method
Brush each side of the chops with the honey.
Mix together the herbs amd chillies and coat the chops with the mixture.
Sprinkle with the lime juice, salt and pepper.
Grill on each side for 5 minutes close to the heat.
Then for 10 - 15 mins (depends on thickness) on each side furthur away from the heat.
Serves 4
Crazychef says "Serve with new potatoes and a nice salad, perfect meal for a nice summer day".
http://www.hub-uk.com/foodpages07/recip0338.htm

Answer 7

olive oil and lemon pepper. buy thick pork porterhouse chops from a reputable butcher. cook them on the grill after the coals are good and cooked down..turn a 1/4 turn after about 3 minutes, turn over after 3 more minute and another 1/4 turn after 3 more minutes...place your middle fingertip to your tip of your thumb on your right hand and touch the meaty base of your thumb with your left pointer finger, feel that firmness, now push on the center of your chops, if they feel that firm they are cooked to medium and are perfect. if they are not turn them over every 2 minutes until they are that firm.

Answer 8

go get a pack of McCormick grill mates Chipoltay Pepper. marinate for 15 minutes, and then broil the chops.

Answer 9

get a pork and chop it

Answer 10

marinate it with soysauce,garlic,ketchup,pepper, and then bake in the oven,yum