pork chops?

Question

whats a nice meal you can make with pork chops?

Answer 1

325 degree oven
Sliced Onions
Marjoram
Parsley
Salt and Fresh ground pepper corn
Chopped garlic
Extra virgin olive oil

use a glass baking pan, rub the salt, pepper, marjoram, and parsley generously onto both sides of the pork chops. Lay them in a single layer in the pan, spread the chopped garlic onto the pork, drizzle olive oil over the pork then gently rub it into the meat. Place onion slices on top of the pork chops then drizzle more olive oil onto the top of the onions.

I cover my pan with foil so they stay moist and cook more evenly. Depending on how thick they are cook in the oven for about 2 hours turning them over once half way through cooking.

This works with ribs as well. After the meat is falling apart, serve it and drizzle some of the pan juices over the meat for flavor, or about 15 minutes before you are ready to serve them you could remove the foil and spread barbecue sauce over them and cook uncovered.

I like them either way.

Answer 2

Season lightly with a nice rub or commercial seasoning, spray lightly with Pam for Grilling and grill to your desired doneness. You may find the cookout calculator at charcoalbob.com helpful for this. It has instructions for how to grill pork chops on a gas or charcoal grill.

Then put a little of your favorite bbq sauce in a small dish to use as a dipping sauce. A nice ginger slaw and baggette goes well with this.

Answer 3

Cover chops in a mixture of egg and breadcrumbs then gently fry until cooked turning regularly then make a pinapple gravy with fried pinapple rings along aside the chops and mashed potatoes with beans carrots and corn

Answer 4

Try the following

Pork chops with herb mash and mustard sauce
For the mash
2 small potatoes, peeled and sliced
1 tsp salt
30g/1oz butter
handful of mixed herbs, finely chopped
freshly ground black pepper
For the pork chops
1 pork chop
salt and freshly ground black pepper
1 tbsp oil
2 tbsp honey
For the sauce
150ml/¼ pint double cream
1 tsp Dijon mustard
salt and freshly ground black pepper

Method
1. To make the mash, boil the potatoes in salted water for 8-10 minutes until the potatoes are tender.
2. Drain the potatoes and push them through a ricer.
3. While they are still warm, mix in the butter, salt, pepper and chopped herbs.
4. To make the sauce, place all ingredients into a small saucepan and cook for 2-3 minutes.
5. To cook the pork chops, preheat a griddle pan.
6. Brush the pork chops with oil and season with salt and pepper.
7. Griddle for 4-5 minutes on both sides, then add the honey to glaze.
8. Serve immediately with the herb mash and mustard sauce.

or Pork Chops with Sage and Apples
4 lean pork chops
3 level dessertspoons very finely chopped fresh sage
2 Cox's apples, cored and sliced into rings but with skins left on
4 level tablespoons dried white breadcrumbs
1 small egg
about 3 tablespoons oil
about 2 oz (50 g) butter
1 medium onion, sliced into rings
salt and freshly milled black pepper

First of all, mix the sage and breadcrumbs together and season well with salt and coarsely milled black pepper. Then beat the egg and dip the pork chops first in the egg, then into the breadcrumb and sage mixture, pressing firmly all round so that the chops get a really good, even coating.

Now heat 2 tablespoons of oil and 1 oz (25 g) butter together in a frying pan and, first of all, brown the chops quickly on both sides with the fat fairly hot, then lower the heat and let them gently cook through (it will take around 25-30 minutes depending on the thickness of the chops).

While that's happening, melt a little more butter and oil in another frying pan and fry the apple and onion rings. Drain everything on crumpled silicone paper (parchment) before serving.

or Lamb Chops with Roasted Vegetables
4 British lamb chops, 4 oz (110 g) each
1 level teaspoon fresh rosemary leaves, plus a sprig
1 level teaspoon fresh thyme leaves, plus a sprig
4 small carrots
2 small parsnips
2 medium-sized red potatoes, about 6 oz (175 g)
4 whole cloves garlic
8 small onions
2 tablespoons olive oil
5 fl oz (150 ml) wine, stock or cider
salt and freshly milled black pepper
Pre-heat the oven to gas mark 7, 425°F (220°C).

First, bruise the rosemary leaves with a pestle and mortar and chop them. Chop the thyme leaves. Then curl the tails of the lamb chops around, tucking them into a round shape, then place them on to the oiled tray. Season them with salt and pepper and sprinkle each one with a little of the chopped rosemary and thyme. Then pop them into the oven on the top shelf for about 10 minutes.

Meanwhile, prepare the vegetables. Peel and slice the carrots and parsnips in half lengthways. Slice the potatoes, leaving the skins on, in half lengthways and then cut each half into 4 wedges. Peel the garlic cloves, but leave them whole. Then what you need to do with the onions is not quite slice them into eighths – that is, make cuts, but not right down to the root, so that what you've got are 8 onions, cut like water lilies.

Now put all the prepared vegetables into a dish, add the herb sprigs sprinkle in the oil and toss the vegetables well round to get them coated. Season them with salt and freshly milled black pepper. Then remove the chops from the oven, arrange the vegetables all around the meat and return the baking tray to the high shelf of the oven and cook for a further 35 minutes or until both the meat and vegetables are tender.

Then remove them from the oven and transfer the chops and vegetables to a warm serving plate, then place the roasting tray over direct medium heat, pour in the wine, stock or cider and let it bubble and reduce for about a minute, scraping and blending the residue from the base of the tin. Then pour this over the chops before serving.

or Cider-braised Pork with Cream and Mushrooms
12 fl oz (340 ml) dry cider
4 large, thick pork chops
2 tablespoons double cream
8 oz (225 g) small chestnut mushrooms, sliced
2 oz (50 g) butter
1 tablespoon groundnut or other flavourless oil
1 large onion, chopped small
2 cloves of garlic, crushed
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
salt and freshly milled black pepper

Begin by seasoning the pork chops with salt and pepper, then heat the butter and oil in the frying pan till foaming and sizzling, and brown the chops for a couple of minutes on both sides so they are a nice golden colour. Then, using a draining spoon, remove them to a plate and keep on one side.

Now add the onion, garlic and mushrooms to the juices left in the pan and cook these together for about 5 minutes, then move them over to one side of the pan and return the chops. Sprinkle them with the herbs, then spoon the mushroom and onion mixture over the top.

Pour in the cider, then turn the heat down to the lowest possible simmer. Cover and simmer gently for 20 minutes. After that, remove the chops, mushrooms and onions to a plate and keep warm in a low oven. Then turn the heat up under the pan and simmer the sauce briskly (with the lid off) for 8 minutes. Now stir in the cream, let it bubble and reduce very slightly, and taste to check the seasoning. Then serve the chops with the sauce poured over.

Answer 5

Braise them in the oven in cider with sliced onions, garlic and sage, served with sweet potato mash and green beans

Answer 6

bake them in the overn with diced apples, nutmeg, salt and pepper. serve with steamed rice :)