Top Loin Boneless Pork Chops - favorite recipes????

Question

I've thawed out 2.5 lbs of these lovely chops. I'm sort of bored and would like to make something different.

I am a very good cook and have a well stocked kitchen. I'm certain that I have 90% of the gourmet herbs and spices that can be purchased at a fine grocer or grown in my Florida garden.

I have a good supply of all the standard fresh veggies, greens, tomatoes, potatoes, fruit, etc. including a nice head of green cabbage and a large rutaba.

I have plenty of frozen and canned goods (including an enormous assortment of beans). I have a large assortment of kitchen tools and appliances.

Please send me your recipes and/or meal suggestions - no matter how simple or complicated. This family likes ALL types of food - homey or fancy. So, just tell me what your favorites are and give me some inspiration please.

Thank You and Bless You All!!!

Answer 1

Well, I have two recipes for you that I learned from two different chefs during my time in their respective kitchens. I love them both, and usually make one or the other when I do chops. for the first, you take about 7 spanish onions, peel them, then slice them somewhat thin, and put them in a large baking dish. salt them heavily, and then with your hands, squeeze the onions. the salt will help to extract all the juice from them. once you've done this for about 5 minutes or so. till you've obtained as much juice from the onions as you can. put your pork chops in, and cover with the onions. let marinate for a few hours, preferably overnight. the next day, take your chops out, pat dry, and let them come to room temp. heat up a saute pan, add a little olive oil and butter, brown your chops, add onions, finish cooking and serve.

the next recipe would be if you have some lard on hand, get a saucepan, and melt some lard. just barely though. then take your pork chop, and dip it in the lard. then, in your saute pan, add an even mixture of extra virgin olive oil, and butter, and brown your pork chop. the lard will help it to get a nice crispy exterior. I like my chops just a little pink inside. if you don't have lard, you can use rendered bacon fat.

Answer 2

Sprinkle rosemary and white pepper on both sides of the chop. If you have a cast iron skillet, brown the chops in butter (preferred over oil) and when nicely browned add equal amounts of soy sauce orange juice and water enough to cover the porkchops. Depending how many you have and how thick the meat is, it shouldn't take more than 20 to 30 minutes to cook .
You can leave the gravy the way it is or if you like it thicker mix in some flower.
I usually serve this with some type of potato entree: small red potatoes or even mashed would work.
Let me know how they turned out

Answer 3

Here's a southern strategy we enjoy. Season with either a commercial seasoning like Durn Good, or find a nice rub recipe on the web. Season the pork chops, spray lightly with Pam for Grilling and grill. We use the cookout calculator at charcoalbob.com for instructions on how to grill boneless pork chops of various thicknesses so that they stay nice and juicy.

Then we put a little of our favorite barbecue sauce in a dish and use it as a dipping sauce. It's simply outstanding.

Answer 4

Well, for regular pork chops, the easiest and delish recipe I learned from a friend 30 years ago is:
Brown the pork chops and set aside;
In the same pan, brown some onions;
Add a little garlic (fresh or powdered);
Add Cream of Mushroom soup;
Return chops to the pan and let simmer for 30 minutes or until completely done;
Serve over rice.
Yummy, yummy to my tummy!

Answer 5

BAKED BONELESS PORK CHOPS

1/2 c. all-purpose flour
2 tsp. paprika
1 1/2 tsp. salt
1/4 tsp. pepper
2 lbs. boneless pork chops
1/2 c. butter
1 minced sm. onion
1/2 c. minced green pepper
1 can (4 oz.) sliced mushrooms, drained
2 c. milk
Juice of 1 lemon

Mix 1/4 cup flour, paprika, salt and pepper. Dredge chops lightly in mixture. Brown chops on both sides in butter.
Transfer to shallow baking dish. Add onion, green pepper and mushrooms to skillet. Cook until onion is soft and golden.

Stir in remaining 1/4 cup flour. Blend in milk, stirring constantly and cook until sauce is smooth and thickened. Remove from heat; stir in lemon juice. Pour sauce over chops. Bake, uncovered, in preheated oven (350 degrees) for 1 hour. Makes 4-6 servings.