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| Pork Chops |
We have all heard it - "Pork, The Other White Meat". Can pork really be considered a "white meat"? The truth is in its makeup. Pork is naturally lean and nutritious. The pork tenderloin is the leanest cut of pork, and, it contains fewer calories than boneless, skinless chicken breasts. All around the world, people eat pork more than any other meat...so, what are you having for dinner? Baked Pork Chops 1 tablespoon oil 1/2 cup chopped celery 2 tablespoons lemon juice 1 small can tomato sauce 2 teaspoons salt 1/3 teaspoon pepper 5 or 6 pork chops In hot oil, fry pork chops lightly on each side. Preheat oven to 350 degrees. In bowl, mix all ingredients except oil. Put pork chops in large baking pan. Pour mixed ingredients over pork chops and bake for 1 hour. ~*~ Baked Pork Chops with Mushrooms 1 1/4 pounds lean Pork Tenderloin - 6 chops 1 teaspoon vegetable oil 2 cups fresh mushrooms, sliced 1 cup chicken broth 5 teaspoons cornstarch 1/4 teaspoon dried tarragon, crushed 2 ounces processed Swiss cheese 3 cups cooked rice In a large, pre-heated skillet, sear both sides of pork chops quickly to seal in juices. Grease bottom of a 9 x 9 inch baking dish with the vegetable oil and place pork chops in bottom of pan. Cover pork chops with sliced mushrooms and set aside. In a 2-cup microwave-safe measuring cup, combine chicken broth, cornstarch and tarragon. Microwave broth mixture on HIGH (100% power) for 3-4 minutes, stirring twice until thickened and bubbly. Stir in cheese until melted. Pour broth mixture over mushrooms and pork chops. Cover loosely with foil and bake for 20 - 25 minutes at 350 degrees F, or until pork is cooked through. Serve hot on a bed of cooked rice. ~*~ Hungarian Pork Chops 2 boneless loin chops, 1/2" thick, trimmed of fat 1/2 teaspoon paprika 1/4 teaspoon caraway seed 1/2 teaspoon dill weed 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/2 onion, sliced 1/2 cup water 1/2 cup mushrooms, sliced 1/2 tablespoon cornstarch Lightly spray skillet with vegetable spray. Place over medium heat. Mix spices together & sprinkle over chops. Add chops & onion to skillet; brown evenly. Add water to skillet. Reduce heat, cover tightly & simmer 1 hour or until tender. Add more water if necessary. Remove chops & keep warm. Mix cornstarch & water together. Whisk into water & drippings in skillet; keep stirring till thickened. Heat for 5 min. Pour sauce over chops. ~*~ Italian Pork Chops 8 pork chops, 1/2" thick 1- 8 oz. can tomato sauce 1/4 cup dry red wine 1 clove garlic, minced 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon oregano, crumbled 1 green pepper, cut in strips 1- 3 oz. can sliced mushrooms, drained 1- 6 oz. pkg. low-moisture part-skim mozzarella cheese slices, cut in half Brown each pork chop on both sides in large skillet; drain. Combine tomato sauce, wine, garlic, & seasonings; pour over meat. Add green pepper & mushrooms. Cover & simmer 30 minutes. Top each chop with cheese slice; cover until melted. Serves 8. ~*~ Lemon Pork Chops 4 pork loin or rib chops, about 3/4 inch thick each salt 4 thin onion slices 4 thin lemon slices 4 tablespoons packed brown sugar 4 tablespoons ketchup Heat oven to 350. Sprinkle both sides of chops with salt. Place pork in ungreased shallow baking pan. Top each with onion slice, lemon slice, 1 tbsp. brown sugar and 1 tbsp. ketchup. Cover and bake 30 minutes. Uncover and bake about 30 minutes longer, spooning sauce onto chops occasionally, until done to your liking. ~*~ Mexican Pork Chops 2 tablespoons cooking oil 1/2 cup chopped onion 1/2 cup chopped green (and/ or red) pepper 4 pork chops 2 cups chunky salsa 1-15 oz can black beans, drained 1-15 oz can whole corn, drained Sauté onions and peppers in oil in large skillet over high heat. Remove vegetables from pan and set aside. Brown pork chops on both sides in oil in pan. Add salsa, reduce heat to medium and cover. Cook, turning chops and stirring salsa occasionally until chops are done. Add beans, corn and onion and peppers and cook until all the vegetables are heated through. If desired serve over top of cooked white rice. Serves 4. ~*~ Pocono Pork Chops 3/4 cup fresh bread crumbs 1/4 cup raisins 1/2 cup chopped golden apples 1 tablespoon sugar 1 tablespoon onion, chopped 2 tablespoons butter 3 tablespoons hot water 4 1-in.-thick loin pork chops Salt Pepper to taste Combine bread crumbs, raisins, apples, 1/2 tsp. salt, and sugar. Sauté onion in butter until tender; add apple mixture and hot water. Sprinkle pork chops with salt and pepper. Cut 1 1/2-inch wide pockets in pork chops. Stuff pockets with apple mixture. Brown pork chops on both sides in skillet. Place in shallow baking dish. Add 1/2 c. water to drippings in skillet, scraping up brown bits. Pour over pork chops. Cover. Bake at 350 degrees for 45 minutes; uncover and bake 15 minutes longer. ~*~ Parmesan Breaded Pork Chops 4 pork chops, 3/4" thick 1 egg, beaten 1 teaspoon salt 1/4 teaspoon. pepper 1/3 cup grated Parmesan cheese 1/3 cup dry breadcrumbs 2 tablespoons vegetable oil Heat oven to 350F. Dip pork chops in combined egg & seasonings & then in combined cheese & bread-crumbs. Heat oil in skillet; brown each chop on both sides. Bake at 350F, 35 minutes, turning chops occasionally. Serves 4.  Recommended ReadingSteaks, Ribs, Chops : And All the Fixin's That Make 'Em Great by Kristi Fuller Borrowing from the ouevre of 15 restaurant chefs who specialize in carnivorous delights, the editors of Better Homes and Gardens offer an 87-recipe array of meat dishes inspired by world cuisines. Both easy-to-prepare usual and uncommon flavors are highlighted, from Asian-style hot mustard ribs to margarita-glazed chops. Side dishes, though, tend toward the traditional, as do such desserts as brownies and Mississippi mud pie. With grilling and smoking the preferred techniques, this collection is designed for outdoor chefs with meat on their minds. (courtesy: Amazon.com) |
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About the Author: Cindy Sanchez is the owner and editor of PracticalKitchen.com Sign up for our Practical Recipes Newsletter for delivery of many savory recipes to your mailbox each week.Click here to subscribe. |
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Let's Get Cooking!
