recepies .......?

Question

Does anyone have a good recepie for pork chops?
mine have been coming out real dry latley need to try something new ...ty

Answer 1

"This is so yummy, I never make enough. Seasoned pork chops are smothered in a golden mushroom sauce and baked with fresh mushroom slices and onion."

Golden Pork Chops

INGREDIENTS:
6 pork chops
1/4 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1 onion, chopped
1/2 cup fresh sliced mushrooms
2 (10.75 ounce) cans condensed golden mushroom soup

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).

Rinse pork chops, pat dry and place them in a 9x13 inch baking dish.

In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and sponn over the chops.

Cover and bake at 375 degrees F (190 degrees C) for 45 minutes, then uncover and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 160 degrees F (70 degrees C).

Answer 2

Here's a recipe I use a lot.

Preheat the oven to 350 % F...

Make the glaze for the pork chops. Mix Honey and mustard together, and season it with garlic, pepper, rosemary, oregano, and thyme...

Pour a little Orange Juice into the bottom of the baking pan, and add a few teaspoons of Maraschino Cherry Juice. place the pork chops in the pan, and spread the glaze very generously over the chops. Bake for about an hour...

Answer 3

INGREDIENTS:

* 6 pork chops
* 1 1/2 teaspoons garlic salt
* 1 teaspoon dried rosemary leaves, crushed
* 1/2 teaspoon dried basil leaves, crushed
* 1 orange, thinly sliced
* 1 lemon, thinly sliced
* 1/2 cup coffee flavored liqueur
* 1/2 cup water
* 2 teaspoons cornstarch
* 2 teaspoons chopped green onion

DIRECTIONS:

1. Trim excess fat from chops. Heat skillet over medium heat, and rub a piece of fat over the bottom of the pan. Cook chops, turning occasionally, until browned on both sides (4 to 6 minutes).
2. Season chops with garlic salt, rosemary, and basil. Arrange slices of orange and lemon over meat, and pour coffee liqueur and 1/4 cup water over all. Cover, and simmer for 30 minutes, or until meat is tender.
3. Blend cornstarch with remaining 1/4 cup water, and stir into pan liquid; cook until thick. Sprinkle with green onions, and serve.

This is delicious. I made one and everybody loved it!

Answer 4

Overcooking could be one problem, so you might try getting a meat thermometer (a digital probe version is best) and using that to monitor when your meat is done. It might help you avoid cooking for too long.

Another tip, reflected in many recipes, is a more general prep method for making meats tender when you are pan-frying or oven roasting. Dredge the meat first in a mixture of beaten egg and then in seasoned flour or bread crumbs. The layer of dredge helps to keep the meat from drying out (and it also provides another layer of flavor of course).

Answer 5

Use "Shake'n Bake" regular pork chop flavor. It is the best; moist. Cook 25 minutes instead of what they say. I cook homemade everything from scratch every day but, that's one time I cheat because you can't improve on a good thing.

Answer 6

I am a Pampered Chef consultant, and we've got lots of pork recipes on our main website. Here is one of them. Enjoy!

For more info on products and consulting, visit
www.pamperedchef.biz/ candiceskitchen

Pork Tenderloin Piccata

Ingredients:
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pork tenderloin (about 1 pound)
1/4 cup butter or margarine, divided
1/2 cup chicken broth
2 tablespoons lemon juice
2 teaspoons lemon zest
1 garlic clove, pressed
1 tablespoon snipped fresh parsley
2 tablespoons capers, drained and rinsed (optional)

Directions:
1. Combine flour, cornmeal, salt and black pepper in shallow dish. Slice pork into eight 2-inch-thick slices. Place one slice into a resealable plastic food storage bag. Using flat side of Meat Tenderizer, flatten pork to a 1/4-inch thickness. Coat both sides with flour mixture, shaking off excess. Repeat with remaining pork slices; discard any remaining flour mixture.

2. Heat large (10-inch) skillet over medium-high heat until hot. Place 3 tablespoons of the butter in skillet; swirl until melted. Add half of the pork slices to skillet; cook 3 minutes on each side or until pork is golden brown and centers are no longer pink. Remove from skillet to platter; keep warm. Repeat with remaining pork.

3. Add broth, lemon juice, zest and garlic to skillet. Heat over medium heat 1-2 minutes. Add remaining butter to skillet; swirl until melted. If desired, sprinkle parsley and capers over pork. Carefully pour sauce over pork slices; serve immediately.

Yield: 4 servings

Nutrients per serving: Calories 280, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 105 mg, Carbohydrate 11 g, Protein 25 g, Sodium 550 mg, Fiber less than 1 g

Cook’s Tips: Four boneless, skinless chicken breasts (4-6 ounces each), flattened, can be substituted for the pork tenderloin, if desired. Proceed as recipe directs.

©The Pampered Chef, Ltd. 2003

Answer 7

I've seen a lot of great recepies but I have not seen one of my favroites on here, pork chops in sour cream. Get the center cut or the loin chop, use about 3Tbsp of extra virigin ovile oil, and brown your chops on both sides, about five minutes per side, medium to high heat. I like to use sea salt, pepper, mild paparkia and sweet basil during the browning process.

After the prok chops are browned, take out of skillet, preferably a cast iron skillet, reserve about 1/4 cup of the oil and fat. Cut thinly one medium yellow or white onion, add about 3/4 cups of water and two beef bullion cubes, return pork chops and simmer for about 35-40 minutes turing the chops once.

Take out chops, strain water in to a mesuring cup, return onions to skillet. Take equal amount of sour cream and flour, about 2-3 Tbsp mix with your oil and fat resvere and about 1/2 cup of the water you strained, wisk until pancake like batter, you may need more sour cream, flour or water. When smooth pour into skillet and heat until it starts to bubble slighlty, stir it evenly so it does not burn. Place onion on pork chops and pour sour cream over all of it.

For a side dish I would recommend lemon pepper dill green beans, and potatoes baked in olive oil, bread crumbs, onion soup mix. Slice the potatoes into rounds,(eight to ten pototes) you can peel them or not, mix at least one cup of extra virigin olive oil, 1/2 cup of Italian style bread crumbs, one envelope of onion soup mix and a few shakes of parsely flakes. Mix well add more ovile oil if the mixture looks dry, pour into a baking dish cover it with heavy duty tin foil, bake at least one hour at 350 degree or untill potato is soft. If you like sour cream and onion this is one of my favorite pork chop dishes.

Answer 8

Try marinating them in steak sauce and apple cider vinegar or wine before you cook them. And before you cook, add sage, garlic, pepper, and oregano. Don't worry about salt: That's in the sauce. I usually bake mine, and keep an eye on them.

Answer 9

soak em in milk for a couple days?

Answer 10

I have some good recipes. Try them. I gave you a lot of recipes so that you can choose the one you like. I hope you enjoy them.

Hickory-Smoked Pork Chops with Braised Greens and Green Onion Rice Pilaf

Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Inactive Prep Time: 5 minutes
Cook Time: 2 hours
Yield: 4 servings

For the Greens:
2 tablespoons olive oil
1/4 pound hot andouille sausage, removed from casing and crumbled
1 cup sliced yellow onion
1 tablespoon minced garlic
1 pound collard, mustard, or beet green leaves, or a combination
2 cups chicken stock
1/2 teaspoon salt
For the Rice:
2 tablespoons olive oil
1/4 cup small-diced onion
1/2 teaspoon minced garlic
1 cup long grain white rice
2 cups chicken stock or water
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup chopped fresh green onion tops

For the Pork Chops:
4 (12-ounce) double-cut pork chops
2 teaspoons Essence, recipe follows
2 teaspoons salt
1 teaspoon fresh cracked black pepper
2 tablespoons olive oil
Hickory wood chips

Special Equipment: stovetop smoker


For the Greens: Heat a large, 12-inch saute pan over medium-high heat. Add the olive oil to the pan, and once hot, place the sausage in the pan and cook, stirring occasionally, until sausage is well browned and most of the fat has rendered from it, about 4 to 5 minutes. Add the onions to the pan and cook, stirring often, for 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add all of the greens to the pan and cook, stirring frequently, for about 1 minute. Add the chicken stock and salt and bring the liquid to a boil. Cover the pan and reduce the heat to medium-low. Cook until the greens until tender, about 20 minutes. Remove the lid, and raise the heat to medium-high, and continue to cook until most of the liquid has reduced, about 5 minutes. Taste and re-season the greens if necessary.
For the Rice: Preheat the oven to 350 degrees F.

Place a 1-quart ovenproof saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onions. Sweat the onions, stirring often, until the onions are translucent, about 4 to 5 minutes. Add the garlic to the pan and saute for 30 seconds. Add the rice to the pan and saute, stirring frequently, until the rice is toasted, 4 to 5 minutes. Season the rice with the salt and white pepper. Add the chicken stock to the pan and stir occasionally until the water comes to a boil. Place a lid over the pan and place the saucepan in the oven. Cook for 30 minutes. Remove from the oven and let stand for 5 minutes. Remove the lid, and use a fork to stir the green onions into the rice. Serve while hot.

For the Pork Chops: Season the pork chops evenly on both sides with the Essence, salt and pepper. Set a large, 12-inch saute pan over medium-high heat and add the olive oil to the pan. Place the pork chops in the pan and sear for 3 minutes. Turn the pork chops to the other side and sear for 3 minutes. Remove from the heat.

While you are browning the pork chops, prepare a stovetop smoker with hickory wood chips, and place over a medium heat. Leave the lid cracked open as the pan heats on the stove. Place the browned pork chops in the smoker. As the pan begins to smoke, completely shut the lid and allow the pork chops to smoke until an instant read thermometer registers 140 degrees F, 15 to 20 minutes. Allow the pork to rest, uncovered, as you divide the rice and greens among 4 warmed entree plates. Place a pork chop on each plate and serve immediately.



Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


Combine all ingredients thoroughly.
Yield: 2/3 cup

Chicken-Fried Pork Chops with Andouille-Milk Gravy over Buttermilk Mashed Potatoes

Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings

22 saltine crackers, finely crushed
3/4 cup plus 2 tablespoons flour
1 teaspoon salt, divided, plus more for seasoning
3/4 teaspoon freshly ground black pepper, divided, plus more for seasoning
3/4 teaspoon Emeril's Original Essence, recipe follows
3/4 teaspoon baking powder
2 large eggs
3 cups plus 1/3 cup whole milk
8 boneless breakfast pork chops (small, thin cuts, about 1/4-inch thick each)
2 to 2 1/2 cups vegetable oil
8 ounces cooked and crumbled andouille sausage
Buttermilk Mashed Potatoes, recipe follows


In a shallow bowl combine the crushed crackers, 3/4 cup of flour, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, Essence, and baking powder.
In a separate small bowl, whisk together the eggs and 1/3 cup of milk.

Season pork chops lightly with salt and freshly ground pepper on both sides. Dust pork chops, one at a time, with the cracker-flour mixture and then dip in the egg mixture. Dredge pork chops with the cracker-flour mixture a second time, pressing to coat, and shaking off any excess flour.

Heat the oil to 375 degrees F in a large skillet with 2-inch deep sides. (The oil should be about 1/4-inch deep.) Add the pork chops to the preheated oil, being careful not to over-crowd the pan. Pan-fry the chops for 2 minutes, or until golden brown. Turn the pork chops and cook an additional 2 to 3 minutes, or until golden brown and cooked through. Place the pork chops on a paper towel-lined plate and keep warm while you make the gravy.

Carefully discard most of the oil from the pork chops, reserving 2 tablespoons plus any browned bits in the bottom of the skillet. Heat the oil over medium-low and add the andouille sausage, stirring until warmed through and fragrant. Add the remaining 2 tablespoons of the flour to the oil-sausage mixture, stirring constantly to keep from burning, about 2 minutes. In a slow, steady stream, add the remaining 3 cups of milk, 1/2 cup at a time, whisking continuously. Bring the gravy mixture to a simmer, and cook 8 to 10 minutes, or until slightly thickened. Season the gravy with the remaining 1/2 teaspoon of salt and remaining 1/2 teaspoon freshly ground black pepper. Serve immediately over chicken fried pork chops and buttermilk mashed potatoes.



Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.



Buttermilk Mashed Potatoes:
2 pounds Idaho potatoes, peeled and cut into 1-inch pieces
1 1/4 cups buttermilk
4 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon ground black pepper
Place the potatoes in a medium pot and cover with cold water by 1-inch. Bring to a boil, and reduce heat to medium-low. Simmer, uncovered, until the potatoes are fork tender, 15 to 20 minutes. Drain potatoes in a colander.

Return the potatoes to the cooking pot and add the buttermilk, butter, salt, and black pepper. Mash with a potato masher or heavy fork until fluffy, about 4 minutes. Adjust seasonings with salt and pepper, to taste. Place potatoes in an ovenproof dish and cover with aluminum foil. Place mashed potatoes in a low (275 degree F) oven to keep warm until ready to serve with the pork chops.

Thick Pork Chops with Spiced Apples and Raisins

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 2 hours
Cook Time: 40 minutes
Yield: 4 servings

Pork Chops:
1 gallon water
1 cup brown sugar
1 cup sea salt
1 cup frozen apple juice concentrate, thawed
1 1/2 teaspoons whole black peppercorns
2 fresh thyme sprigs
4 double-cut bone-in loin pork chops, 1 pound each
Sea salt and freshly ground black pepper
Extra-virgin olive oil
Spiced Apples and Raisins:
2 tablespoons unsalted butter
3 Granny Smith apples, peeled, cored, and sliced in 1/2-inch-thick wedges
Leaves from 2 fresh thyme sprigs
1/4 cup raisins
3/4 cup frozen apple juice concentrate, thawed
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch dry mustard
Sea salt and freshly ground black pepper
1/2 lemon


Preheat the oven to 350 degrees F.
In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.

Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.

While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops.

Shiitake Macadamia Nut Stuffed Pork Chops

Recipe Summary
Difficulty: Medium
Prep Time: 35 minutes
Inactive Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 4 servings

Stuffing:
1/2 cup minced garlic
1/2 cup chopped onion
4 cups chopped fresh shiitake mushrooms
1/2 pound butter
2 cups panko flakes
1 sprig fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped macadamia nuts
4 (2-inch-thick) pork chops, butterflied
Essence, recipe follows
2 tablespoons minced garlic

Shiitake Mushroom Cream Sauce:
3 tablespoons butter, plus 1 tablespoon
2 tablespoons olive oil
1 tablespoon chopped garlic
2 cups sliced shiitake mushrooms
1 1/2 cups heavy cream
1 tablespoon soy sauce
Salt and pepper

1 head bok choy, cleaned, cored and sliced
1 red onion, peeled and thinly sliced into 1/2 circles


For the stuffing: In a saucepan, saute garlic, onion, and shiitake mushrooms in butter. Add panko flakes and mix well. Season with thyme, salt and pepper. Fold in macadamia nuts. Set aside and cool before stuffing pork chops.
Preheat the oven to 350 degrees F.

Season pork chops with Essence. Massage pork chops with minced fresh garlic and stuff in pockets. Stuff pork chops tightly with 1/2 cup of stuffing. In an ovenproof saute pan, brown pork chops in a little olive oil until nicely browned on both sides. Place the pan in the oven and roast until the chops are cooked through and an instant-read thermometer registers 160 degrees F, about 15 minutes.

Remove chops from the oven. Place the chops on a platter and set aside. Place the pan on the burner. In the same pan used to brown pork chops, add 3 tablespoons of butter and olive oil and heat. Add the garlic and shiitake mushrooms and saute until mushrooms are wilted, about 4 minutes. Add heavy cream, soy sauce and season with salt and pepper, to taste.

In another saute pan, add the remaining 1 tablespoon of butter. Add the bok choy and onions and toss until just wilted. Season with salt and pepper. Divide the mixture among 4 plates. Top each mound with 1 pork chop. Ladle sauce over chops and serve.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Pork Chops alla Pizzaiola

Recipe Summary
Difficulty: Easy
Prep Time: 7 minutes
Cook Time: 30 minutes
Yield: 2 servings

2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes, or more to taste
1 tablespoon chopped fresh Italian parsley leaves

Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.

Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

Double-Cut Pork Chops Braised in Sofrito: Dominican Chuleta Adobada

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings

Migrants from the Dominican Republic that have settled in New York have adapted to braising pork chops in a sofrito sauce. Although pork chops are normally pan-fried in Dominican homes. This recipe is a double cut pork chop that is pan-fried and then braised with pre-made or store brought Goya sofrito.


1/4 cup canola oil
2 double cut pork chops
1 tablespoon dried oregano
1 quart Goya sofrito (blended with 1/4 cup raisins)
1 cup chicken stock
1 cup large diced calabasitas
1 cup medium diced yautia
Salt and pepper

Heat oil in a rondeaux pot over medium heat. Add pork chop (1 at a time if necessary) and allow to caramelize on 1 side, about 3 to 5 minutes. Turn and repeat on other side. Remove and reserve and repeat with the second pork chop.
With both pork chops inside rondeaux, slowly add sofrito. Allow the sofrito to cook for about 2 to 3 minutes. Add chicken stock. Season with salt and pepper. Cook for 4 or 5 minutes. Add vegetable and cook for another 15 minutes or until fork tender. Add more chicken stock if the sauce gets to thick.

This is my last recipe:

Hickory-smoked Pork Chops with Bleu Cheese Mashed Potatoes and Caramelized Pears and Onion Straws

Recipe Summary
Difficulty: Medium
Prep Time: 35 minutes
Inactive Prep Time: 30 minutes
Cook Time: 1 hour 55 minutes
Yield: 3 servings

Hickory-smoked Pork Chops:
2 cups milk
Rosemary sprigs
1 tablespoon minced garlic
Hickory smoking chips
Salt and pepper
3 medium pork chops
Garlic and Bleu Cheese Mashed Potatoes, recipe follows
Caramelized Pears, recipe follows
Onion Straws, recipe follows
Smoked Baby Portobello Mushroom, recipe follows
Roasted Red Pepper, recipe follows


In a medium sized bowl, combine milk, rosemary, garlic and salt and pepper. Place each pork chop in the bowl and allow the meat to marinate for approximately 1/2 hour.
Over an open-flame grill, sear each side of the pork chops until black grill marks form.

Remove the meat from the grill. Heat a large saute pan over medium-high heat and place hickory smoking chips in the bottom of the pan. Cover the chips with a lid, which is slightly smaller than the pan, and then place each pork chop on top of the lid. This will allow the meat to smoke and become infused with the hickory flavor. Smoke the meat until it is fork tender. Serve with potatoes, pears and onion straws. Garnish with red pepper and mushroom strips.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.


Yukon Gold, Garlic and Bleu Cheese Mashed Potatoes:
Yukon gold potatoes, approximately 2 pounds, cubed
1 tablespoon chopped garlic
1 cup milk
1 cup chicken stock
Bleu cheese, to taste
Salt and pepper
In a large pot, add the potatoes. Cover with water and bring to a rolling boil. Boil the potatoes until they are soft. Drain the water from the pot and place the potatoes in a medium sized bowl. Add all of the remaining ingredients to the bowl and mash together until you reach the desired creaminess. Set aside.


Caramelized Pears:
2 pears, sliced
1 cup apple juice concentrate
4 tablespoons butter
4 tablespoons all-purpose flour
1 clove garlic, chopped
In a medium sized saute pan, combine all of the ingredients over medium heat and saute until the pears soften and the sauce thickens. Set aside.


Onion Straws:
1/4 cup milk
Olive oil, 2 tablespoons
Salt and pepper
1 Vidalia onion, sliced
All-purpose flour, for dredging
Vegetable oil, for frying
In a medium sized bowl, combine milk, oil, salt and pepper. Slice an onion into long strips and place them into the milk mixture. Shake off any excess liquid, and then dredge the onion strips in flour. Heat oil over medium-high heat in a medium sized saute pan. Place the dredged onions into the saute pan and cook until they are brown and slightly crispy. Set aside.


Roasted Red Pepper:
1 red pepper, whole
Olive oil, for rubbing
Thoroughly clean the skin of the red bell pepper. Rub olive oil lightly over the entire surface of the skin. Place the whole pepper on an open flame and roast it until the skin is blackened. Remove the pepper from the flame and rub the charred skin with a towel. Once the skin is removed, slice the pepper into thin strips and serve with the pork chops.


Steamed Baby Portobello Mushroom:
1 baby portobello mushroom, whole
1 garlic clove, chopped
Olive oil, for rubbing
Salt and pepper
Thoroughly clean the skin of the baby mushroom. Rub the entire surface generously with garlic, olive oil and salt and pepper, to taste. Place the whole mushroom into a steamer and allow it to steam for approximately 20 minutes, or until tender. Remove the mushroom from the steamer and slice into strips. Serve with the pork chops.