good pork chops?

Answer 1

PORK CHOPS AND APPLESAUCE
The predicaments of six kids growing up under one suburban roof were the cornerstone of each Brady Bunch episode. In "The Personality Kid," which first aired in 1971, Peter thinks he's dull and goes looking for a new image. Trying on Humphrey Bogart for size, he asks Alice what's for dinner. "Pork chops and applesauce," Peter repeats à la Bogart. "Ain't that swell." His parents and Alice make lighthearted fun of Peter's new accent.

Active time: 50 min Start to finish: 1 1/2 hr

click photo to enlarge
For pork chops
2 cups milk
3 teaspoons salt
8 (1/2-inch-thick) pork chops (with or without bone; 2 lb total)
3 1/2 cups fresh bread crumbs (from 10 slices firm white sandwich bread, ground in a food processor)
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
2 to 3 tablespoons vegetable oil
2 to 3 tablespoons unsalted butter
For applesauce
3 lb mixed McIntosh and Gala apples
1/4 cup water
3 tablespoons sugar
1 tablespoon cider vinegar
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground allspice




Marinate pork chops:
Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
Make applesauce while chops marinate:
Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.

Fry pork chops:
Preheat oven to 200°F.

Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.

Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.

Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed.)

Serve pork chops with applesauce.

Cooks' notes:
• Pork chops can be marinated in milk up to 4 hours.
• Applesauce can be made 1 day ahead and chilled, covered. Reheat before serving.

Answer 2

First buy good pork chops. Buy the thick ones. Then pan sear them on both sides in some olive oil. Just a little you're not deep frying them. Use regular Olive oil not extra virgin because it handles heat better. But before that season the chops with some fresh minced garlic. Use fresh cloves never use that stuff in a jar. It smells bad because it is bad. To avoid garlic breath slice the clove open and remove the green center vain. Then chop the rest. Take it and put it in a mortar and add salt and pepper. Take the pestle and grind it into a salty paste. For best results use a salt like Fleur De Sol. Or a good sea salt. Soak the chops in a sweet white wine. I like muscatel but it can be any white whine. Then spread the salt,pepper and garlic on the chop. Sear in the pan on both sides for about three to five minutes. Now add wine and simmer for about ten minutes. Another variation is to use Balsamic vinegar instead of wine. Saute some brown button mushrooms in butter olive oil and red wine or balsamic vinegar or Sherry.Choose one only. and pour over the chops. add a sprig of Rosemary. serve with mashed potatoes infused with sour cream and Asparagus toasted in the toaster oven with brushed on olive oil and sea salt. Maybe drizzle hollandaise or Bernaise sauce over them. Now I'm hungry.

Answer 3

I cook them like my mom did & her mom did.
salt & pepper & a little garlic powder on each side. Dredge in flour & fry. Just be sure to cook ALL FRESH pork thoroughly. The best way to do that is to NOT fry at high temps, allowing the meat to cook & get that nice crispy crust on it....
Pork chops can also be baked, but I believe my family would riot if I did that to them. They LOVE fried pork chops w/mashed potatoes, milk gravy & corn. I may even be in trouble if I changed they corn to something else. CRAZY PEOPLE!!!

Answer 4

What are you asking? How to make a good pork chop? Are pork chops good?

They are easy to make. Buying the thicker cuts, like the Iowa Chop are great for grilling. You can marinate them to your liking. You can also bake them with some creamy mushroom rice. Pork chops are very versatile. Go to Allrecipes.com for some great recipes. It is a site that has reviews from users with some great ideas.

Answer 5

Butterfly the chop and beat to a thin piece (this will make it very tender) sprinkle some season all salt on each and then put into egg wash and then plain bread crumbs and fry til golden. It will be savory and tender. Serve with whatever you like. Mashed potatoes, rice, baked potatoes, veggies etc..

Answer 6

take boneless thick cut pork chops and bake with stove top stuffing on the inside and serve with cheddar mashed potatoes and cream corn and cranberry sauce and rest of stuffing

bread boned pork chops with italian bread crumbs paparika garlic and cayenne hot sauce mixed into egg then dip into bread crumb mixture fry and serve with spanish rice and cream corn with apple sauce or with garlic mashed potatoes and string beans

pork helper by hamburger helper and make pork fried rice with yellow rice eggs scrambled in green onion and onions and pork pieces

Answer 7

Broiled Pork Chops with Vegetable Medley and Cinnamon Apples


Ingredients:
4 7-ounce center cut pork chops
- Salt and pepper, to taste
- Vegetable Medley (recipe follows)
- Cinnamon Apples (recipe follows)
















Recipe Number: 361
Servings: 4
Minutes of prep time: 20
Minutes of cook time: 20 Nutritional analysis per serving: calories: 305 grams of fat: 14 mg. cholesterol: 73 mg. sodium: 203

Instructions:
Sprinkle pork chops with salt and pepper. Broil 4 to 5 inches
from heat source for 8 to 10 minutes per side. Serve immediately
with Vegetable Medley and Cinnamon Apples.

Vegetable Medley: Steam 3 cups mixed sliced summer squash and
carrots. Toss with your favorite vinaigrette dressing.

Cinnamon Apples: Core 2 tart green apples. Slice thinly into
rings. Melt 1 tablespoon butter in heavy skillet over medium
heat. Saute apple rings until tender, 5 to 6 minutes. Sprinkle
with 1 tablespoon brown sugar and 1 teaspoon cinnamon. Stir
gently to blend.

Answer 8

big pork chop tip -- if you are pan frying them let them sit covered in simmering red wine for about 30 mins before serving. Pork chops are going to be dry -- you just need to "over cook" them in something acidic so they get tender and dry. if you don't like wine try orange/pineapple juice -- just make sure its not from concentrate. juice from concentrate falls apart when you cook with it. season either with garlic/oregano/thyme/margoram.

Answer 9

My favorite way is to just fry them nice and crispy, but my husband's favorite is when I quick-fry the outside and then put them in a casserole dish and smother them in mushroom soup and cover with foil and bake for an hour at 400. They come out so tender they practically fall apart and you don't need a knife to cut them. the mushroom stuff in the dish makes a good 'gravy' for mashed potatoes. Just take a can of Campbell's mushroom soup and mix with 1/2 can of milk, and pour over them. they are never dry and chewy this way.

Answer 10

i love pork chops in the oven with your desire of seasonings,olive oil drizzled over them with onions and different colors of bell peppers shredded on top! it sounds like it would be greasy but the oil is absorbed while it's baking and it gives the chops this great tasting flavor! yum:)