what's for dinner?

Question

i'm making porkchops tonight. but i want something different. i usually fry them with lime juice, salt and pepper--which is REALLY good...just thats how i always make them...or shake n bake.
any other good ideas? throw em at me!!! :D

Answer 1

Im having dog food that I'm stealing from the coon dogs, lolol (maybe momma will put me out a peanut butter and jelly sandwhich, my favorite treat)

Answer 2

I don't often have pork chops because I think that they have a little too much fat. If you cut the fat off, you lose the skin on the outside (a bit like the crackling on a roast of pork. But I've found the no mess, no fuss method and just leave them to cook and watch the television, talk to your guests or family. Here goes: I turn my oven on to about 200 degree (425 in Farenheit), I then peel some potatoes, cut them into pieces, along with some pumpkin. Then I use a very good baking dish (scanpan in my case NOTHING STICKS at all) you cut up some onions into slices - I don't know how many you are cooking for, so you make the measurements. Brush the pan with a little oil, and to one side of the baking dish cover the bottom with the onions, place the chops or spare ribs (some people call it belly pork) on top of the onions, add salt and pepper (white pepper), cover the pork with foil tightly (this will tend to steam the pork. Put your vegetables on the other side of the baking dish. Add salt & pepper to your vegetables if you wish. Put the baking dish into the oven and leave it for about 45 minutes. You can check you vegetable to see that they are browning and give them a turn. At the end of the 45 minute period remove the foil from the chops and close the oven door. In about another 20 minutes turn the chops over because at this stage they will have slightly browned but the underside will not, so turn the chops over. Give them another 20 minutes so that the other side can brown - not too much though, you don't want them to be dry.

A word of warning, if you are not using a good quality non stick baking pan, your onions will crystalize and they are near impossible to get off of the bottom of the baking dish. I used to add a couple of tablespoons of water to the onions before I bought the new cookware. The flavour of the pork is quite different if baked rather than grilled or fried. The pork will always turn out to be succulent and will melt in your mouth. The fat from the pork will also assist with the baking of your vegetables, that's why I said to only brush a little oil on the bottom of the baking dish.

Answer 3

Throw pork chops at you ? Nawwwww that wouldn't be nice.

Try dredging them in a mixture of flour , salt, pepper and any other seasoning to your taste (I like the blackened seasoning used in Creole cooking). Then fry them in a little oil and after drain the oil off and add some more flour just sprinkled on the bottom of the pan with the pan drippings...don't forget to remove the pork chops first and then stir that around and add some water and stir and add some water till you have a gravy. Then smother the pork chops in the gravy ....ummmmmm delicious!

Answer 4

I make what is called "smothered pork chops". Dredge your chops in a seasoned (salt and pepper)flour shake off excess,add a little oil to a frying pan, brown on both sides, add 2 cans of chicken broth and one large sliced onion, turn skillet down to simmer and let simmer for about 45 minutes. Serve with mashed potatoes or rice and veggies.


Here is another way I do them but you have to do this early in your day. Dredge pork chops in seasoned flour and brown on both sides put in crock pot add, 2 cans of either cream of chicken or cream of mushroom soup which you will premix with about a can and half of water put top on crock pot and set to high for about 3 hours and then to low for another 2 or 3 hours, chops will be very tender. Serve with mashed potatoes or rice and veggies

Answer 5

I make great pork chops

Season with Cavendars greek seasoning and marinate with worteschire sauce. Put in frig for an hour.

You can either put them on the grill either outside or George Foreman or you can add about a tablespoon of olive oil to a skillet and saute in the skillet until done. About 10 minutes.

I usually serve with lima beans or greenbeans and potatoes and serve with a salad.

Answer 6

You could fry them and then make a homemade gravy and smothered pork-chops which I like with smothered potatoes, or you bake them as well and make a gravy for them. If they is something to want to try email me and I'll tell you how...

Answer 7

stuffed pepper soup---- its a one-pot wonder and yummy!
you can make it a crock-pot, too if you want. you can use cabbage instead of peppers---stuffed cabbage soup. it all tastes like the "dishes", but much easier. thats tonight, anyway. plus you can freeze the rest for another day--like w/ a grilled cheese

i like to make pork chops in scalloped potatoes for a switch sometimes-but i usually bread and bake them

Answer 8

I'm making my mom supper at her house tonight. She's getting spagetti with marinara sauce, garlic bread, pork ribs with Montreal spice, vino, and vanilla cake for dessert!

Answer 9

make them really flat,then put a slice ham and cheese on top,
roll them together and put them in a baking dish, put a glas marinara sauce over them and bake

Answer 10

cubed steak has a question on here 4 recipies