May 31st, 2010 by alice
Tags: Chops, Crock, Pork, Pot, Stuffed, Vegetable
INGREDIENTS
- 4pork loin chops(thick and well trimmed)
- 1 (15 1/4 ounce)cancorn, drained
- 1smallonion, chopped
- 1green bell pepper, seeded and chopped
- 1cupdry breadcrumbs(Italian style)
- 1/2cupconverted long grain rice, uncooked
- 1 (8 ounce)cantomato sauce
DIRECTIONS
- Cut pocket into each pork chop, cutting from edge nearest bone.
- Lightly season pockets with salt and pepper to taste.
- Combine corn, onion, bell pepper, bread crumbs and rice in a large bowl.
- Stuff pork chops with vegetable-rice mixture.
- Secure along fat side with wooden toothpicks.
- Pour any remaining vegetable-rice mixture into slow cooker.
- Add stuffed pork chops to slow cooker.
- Moisten top of each pork chop with tomato sauce.
- Pour any remaining tomato sauce on top.
- Cover and cook on low 8 to 10 hours or until done.
Posted in Recipes | No Comments »
May 28th, 2010 by alice
Tags: Cherry, Chops, Pork, Sauce, Wdried
INGREDIENTS
- 2 1/2cupschicken stock
- 2ouncesdried cherries
- 1/3cupbalsamic vinegar
- 4pork loin chops, 1 inch-thick(bone in)
- coarsesalt & freshly ground black pepper
- 1tablespoonolive oil
- 1tablespoonbutter
- 1sprig of freshwatercress(or Italian parsley)
DIRECTIONS
- Place 2 cups stock, the dried cherries and balsamic vinegar in a small saucepan over medium heat and simmer gently until the sauce is reduced by half.
- Set aside.
- Twenty minutes before serving, sprinkle each side of each pork chop with salt and pepper.
- Place the olive oil and butter in a medium-sized saute pan and heat until the bubble subside.
- Place each chop carefully in the pan so they are not touching.
- Leave them to brown without moving for 2 to 3 minutes.
- When the chops are a brown, turn with tongs and brown the other side.
- Remove the chops from the pan, pour off any fat, add 1/2 cup chicken stock.
- Return the chops to the pan, place over low heat, cover, and cook gently for 3-4 minutes, until the chops are just firm when pressed with a finger.
- Remove the chops and keep warm.
- Add the balsamic-dried cherry mixture to the saute pan and bring to a boil.
- Let the sauce simmer for 5 minutes — it should coat the spoon again.
- Taste, add salt and pepper to taste.
- Place the chops on warm dinner plates; spoon over the dried cherry sauce.
- Garnish with sprigs of watercress or Italian parsley.
Posted in Recipes | No Comments »
November 26th, 2009 by alice
Tags: Apricot, Chops, Ginger, Pork
INGREDIENTS
- 8boneless pork chops
- 1/2cupapricot preserves
- 2tablespoonssoy sauce
- 1 1/2teaspoonsground ginger
- 2tablespoonswater
DIRECTIONS
- Mix together the preserves, soy sauce, ginger and water.Reserve 1/4 cup.
- Marinate the pork chops in the mixture for one hour turning once to make sure all of the pork gets seasoned.Do not use a metal bowl to marinate.
- Remove chops from marinade and place on a broiler pan previously sprayed lightly with non-stick cooking spray. Discard used marinade.
- Broil the pork chops about 5 inches from heat until juices run clear (about 4-5 minutes each side).
- Spoon or brush the reserved mixture on the pork chops and broil for one minute longer.
- Serve.
- Always make sure pork is fully cooked before eating!
Posted in Recipes | No Comments »
October 29th, 2009 by alice
Tags: Chops, Favorite, Kidz, Pork
INGREDIENTS
- 6pork chops
- mccormick’s broiledsteak seasoningor otherdry steak seasoning
- 1bottle full bodiedbeer
- 1 (18 ounce)bottlebarbecue sauce, I prefer Sweet Baby Rays
- 2onions, sliced
DIRECTIONS
- Liberally sprinkle pork chops with McCormick’s Broiled Steak Seasoning.
- Brown both sides in a non-stick skillet.
- After the pork chops have been browned, remove them from the pan.
- Pour one can of beer into skillet.
- Stir around the beer until all the particles on the sides have been incorporated.
- Pour in barbecue sauce and place the pork chops back into the pan.
- Add onions and cover.
- Simmer on low for 1 to 2 hours.
Posted in Recipes | No Comments »
August 25th, 2009 by alice
Tags: Chops, Creagarlic, Pork, Sauce
INGREDIENTS
- 1cuplow sodium chicken broth
- 1/4cupgarlic cloves, peeled and crushed, about 12-15
- 1/2teaspoonolive oil
- 4boneless pork loin chops, about 1/4-inch thick
- 1tablespoonfresh parsley, minced
- 1/2teaspoondried tarragon leaves
- 1/4teaspoonsalt
- 1/4teaspoonblack pepper
- 2tablespoonswater
- 1tablespoonall-purpose flour
- 1tablespoondry sherry
DIRECTIONS
- Place chicken broth and garlic in a small saucepan and bring to a boil over high heat, cover; reduce heat to low and simmer 25-30 minutes. or until garlic mashes easily with a fork.Set aside to cool and then puree until smooth in a blender or food processor.
- Heat olive oil in a large, non-stick skillet over medium-high heat.Add the pork and cook 1 to 1 1/2 minutes on each side or until browned.
- Pour the garlic puree into the skillet and sprinkle with the parsley, tarragon, salt and pepper.Bring to a boil; cover.Reduce heat to low; simmer 15-20 minutes until pork is juicy and barely pink in center.Remove pork from skillet and keep warm.
- Combine flour and water in a small cup and slowly pour into skillet; bring to a boil. Cook, stirring, until mixture thickens.Stir in sherry.
- Serve sauce over pork and rice.
Posted in Recipes | No Comments »
