porkchop dinner?

Question

i want to make a nice porkchop dinner, i got the chops marinating now. i was thinking about serving baked beans, mashed potatoes and steamed broccoli and cheese, does this go good together, what do you think?

Answer 1

sounds great.....
but I'd leave out the baked beans.
If you want a replacement.....
try applesauce.
goes great with pork.

Answer 2

I'd need to know what you're marinating the chops IN !! That affects the flavor combinations.

Personally I think Baked Beans AND Mashed potatoes is an excess of starch... but that is me.

My favorite pork-chop dinner is Grilled Pork Chops New Orleans (marinated in Tabasco, Worcestershire, garlic, thyme, and red-wine), Green Onion Pasta, and a Green Salad.

Enjoy your Friday meal. Tonight I'M having Poached Trout with Ginger Oil, steamed broccoli, and french bread.

Answer 3

Pork Chops
Au Gratin Potatoes or Scalloped Potatoes
Steamed Broccoli

(I wouldn't serve BOTH baked beans and potatoes at the same meal.)

Answer 4

If you were frying the chops, I'd say the baked beans. But any other way, I would go with either green beans or crowder peas; both go well with the mashed potatoes.

Answer 5

I would lose the baked beans, but hey that's just me. I don't like them! I usually serve stuffed porkchops w/ garlic mashed potatoes, green beans and homeade applesauce. Everybody likes different things so it's what you like and what you think the people you are serving it to would like. Best of luck and enjoy your feast.

Answer 6

Sounds great to me!!

I tried a new pork chop recipe last night. I browned my chops in some oil with some garlic then set aside. I then put a 1/2 c. of milk and some cream of mushroom soup in the pan that I browned the chops in and let it simmer and thicken. I added the chops and simmered a while longer.

Serve with some rice or noodles and a salad. YUM!!

Answer 7

we adore to grill those and baste with BBQ sauce. Serve with corn on the cob and a veggie salad. Corn truffles are consistently good too. Or steamed broccoli. you could gently bread and the two fry in some olive oil or bake. Serve those with scalloped potatoes and a few clean vegetables

Answer 8

Apple-Sage Stuffed Pork Chops:

3 tablespoons butter
1/2 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped Granny Smith apple
1/2 cup finely chopped fresh mushrooms
1 1/2 cups herb stuffing mix
1 (14.5-ounce) can chicken broth
5 fresh sage leaves, finely chopped*
6 tablespoons finely chopped fresh flat-leaf parsley, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1/4 teaspoon ground red pepper
6 (2-inch-thick) bone-in center-cut pork chops
1/4 cup olive oil, divided
1 cup water
Garnishes: steamed baby carrots, pearl onions, flat-leaf parsley

Melt butter in a large skillet over medium-high heat; add onion and next 3 ingredients, and sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.

Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.

Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.

Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned. Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan.

Bake at 375° for 30 to 40 minutes. Let stand 5 minutes before serving. Garnish, if desired.

*1/2 teaspoon rubbed sage may be substituted.

Yield: Makes 6 servings

Answer 9

I'd leave out the beans, and make a nice salad instead. Sounds yummers!

Answer 10

No Beans, the balance will be thrown off, the mashersand brocc are great, here's a flavor treat for your chops, Don't be blah.
Stuffed Pork Chops with Beer-Glazed Onions


Ingredients:

4 bone-in rib pork chops* (1 1/2-inches thick)
4 slices hickory smoked or peppered bacon
4 ounces Fontina or white Cheddar cheese, grated (1 cup)
salt and pepper
Beer-glazed Onions, for stuffing (recipe follows)

Preparation:

Cook bacon in skillet or on griddle over medium high heat until crispy. Drain bacon on paper towels, crumble and add to onion mixture. Stir in cheese, set aside.

Prepare pork chops for stuffing by inserting sharp paring or boning knife through side of each chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in opposite direction to make finished pocket as large as possible.

Divide onion mixture among 4 chops (about 1/4 cup stuffing for each). Carefully stuff the mixture into the center of each chop. Season both sides of chops with salt and pepper. Preheat grill to 400 to 450 degrees F. Spray chops lightly with cooking spray, place on hot grill. Cover; cook for 8 minutes per side or until internal temperature reaches 160 degrees F using an instant-read thermometer. Remove from grill, cover with foil and let rest for 5 minutes.

Beer-glazed Onions

Ingredients:

1 medium onion, peeled and chopped (about 1 cup)
1 tablespoon oil
1 tablespoon brown sugar
1/3 cup beer**

Preparation:

In medium skillet, cook and stir onion in oil until onion is translucent, about 7 minutes. Stir in brown sugar, cook for 2 minutes to caramelize. Stir in beer, simmer for 5 minutes or until there is no liquid. Remove from heat, cool slightly.

*The unbroken eye of meat in a bone-in rib chop makes it an ideal chop for stuffing. The rib bone also acts as a helpful guide when cutting the pocket into the chop.