what is a good combination of herbs and spices to put on pork loin chops?

Question

i am so sick of shake'n Bake,i need an awsome recipe that is quick, can anyone help?

Answer 1

This sauce is great with pork, steaks, broiled chicken thighs, and vegetables. Very easy. Very delicious.

Sauce (for four servings):

1/2 stick (4 tablespoons) Unsalted butter
4 fresh sage leaves
salt to taste
Parmesan cheese (freshly grated over entree)

Melt the butter in a small frying pan. Add the fresh sage leaves and allow the butter to brown. Do not burn!

Salt the entree (four servings) and top with the freshly grated cheese.

When the butter is lightly browned, pour over the cheese on the entree, giving each serving one sage leaf. The hot butter should have a sort of sizzling effect on the cheese.

Serve Hot.

-----
I usually fry pork chops in a little butter and olive oil. If you brine the pork chops before hand, you will almost be guaranteed moist pork chops. With the sauce, yummy.

Answer 2

buy some Zatarain's Cajun spice, it can be used on any sort of main course - chicken, pork, fish, even burgers. the main secret is to be BOLD, shake it on there til it's COATED. that is what you get when you're in a restaurant and you order blackened anything. they just COAT it with that stuff and then grill it. (grill to them means on a flat top - so that would be a buttered frying pan at home) or it can be broiled.

you can do BBQ
you can do lemon pepper
you can do garlic butter
you can open a can of cream of mushroom OR cream of celery soup and pour over it, then bake at 400 degrees for at least 45 minutes, uncovered. add grated cheese near the end, if you want to just go ahead and wallow in it *L*

Answer 3

STUFFED PORK ROAST

1/4 lb. pork sausage
2 c. herb stuffing
1 c. peeled chopped tart apples
3/4 c. hot water
1/2 c. diced celery
1/2 c. raisins
1 tbsp. diced onion
1/2 tsp. salt
1/2 tsp. sage
1/2 tsp. pepper
4-6 lb. boneless rolled pork loin
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. coriander

TOPPING:

6 slices bacon
10 oz. cherry preserves
2 tbsp. orange marmalade
Watercress (optional)
Cherry tomatoes (optional)

Cook sausage until slightly pink. Drain. Add stuffing, apples, water, celery, raisins, onion, 1/2 teaspoon salt, sage, and 1/2 teaspoon pepper to sausage. Separate pork loin by cutting pocket in roast.

Mix 1/2 teaspoon salt, pepper and coriander. Sprinkle inside of roast with half of this spice mixture. Stuff pork with stuffing. Tie with string. Rub remaining spice mixture on outside of loin. Place roast in shallow pan. Place 6 slices of bacon over roast. Bake at 325 degrees for 1 hour. Remove bacon.

Combine cherry preserves and orange marmalade. Brush on roast. Bake additional 30-35 minutes per pound or until meat thermometer equals 170 degrees. Serve on platter garnished with watercress and cherry tomatoes. Yield: 10-12 servings.

Answer 4

slice an apple per porkchop and add to the baking pan. Start with apple juice, add a few cloves of crushed garlic, the pork chops, the sliced apples, a little ginger, a little black pepper, salt to taste, and when the most part of the baking is done ... add rosemary and oregano.

Answer 5

They are wonderful with a dash of salt and a fairly generous sprinkling of fresh ground black pepper. Just bake in a 350 oven until done.

You might also try to "smother" them.
1 can cream of onion soup.
1 can cream of mushroom soup
a dash of salt
pepper to taste.
Put your chops in a baking dish and pour the sauce over them. If needed you can add a bit of milk to the soup to thin it down, but it needs to stay kind of on the thick side. Bake in a 350 oven until done.

Answer 6

This is a family favorite:

A rub of dried rosemary, thyme and a litte sage and garlic salt. Roll the chops in the mixture. Throw them on the Barbecue. Sooooo yummy.

Answer 7

TOMATO PORK LOIN CHOPS

2 tablespoons olive oil, divided
4 boneless pork loin chops, pounded thin
1 large onion, sliced
1/2 teaspoon sugar
2 teaspoons chili powder
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 (8 ounce) can tomato sauce
2 fluid ounces water
1 teaspoon Worcestershire sauce
salt and pepper to taste

--------------------------------------------------------------------------------

DIRECTIONS:
Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.

Answer 8

If your are going to grill them on the BBQ..salt & pepper both sides let set 10 min before grilling. Some say the salt draws the juices out of the meat, I find it enhances the flavor and if you don't over cook. If your baking try a can of cream of mushroom or and cream soups.

Answer 9

Fresh sage with pork is delicious. Rosemary is good, but use very little - it's quite strong. I have heard of using a fresh rosemary stem as a basting brush. It adds aroma and flavor but not too much. I would also use salt and pepper.

Answer 10

Use a mixture of Goya Seasoning salt and Goya sazon' and put a little oil in a pan and cook the pork til each side has a spicy light brown crust on each side of it. Its very good.