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!
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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.
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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.
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June 6th, 2009 by alice
Tags: Chops, Crunchy, Dijon, Pork
INGREDIENTS
- 4smallpork chops(fat removed)
- 1largewhole wheat pita bread(100% whole grain variety)
- 1egg
- 1 1/2teaspoonsDijon mustard
- salt and pepper, to taste
- 2tablespoonsolive oil
- 1tablespoonfresh parsley
- cayenne pepper, to taste
DIRECTIONS
- Make bread crumbs: Rip the whole wheat pita bread into pieces and throw into a blender or food processor. Grind until you have crumbs. Remove and pour into a flat dish. (Pie plates work great for this.) Add generous amounts of salt and freshly ground pepper, fresh parsley & a sprinkle of cayenne pepper to the bread crumbs to season.
- Make egg dip: In a small, flat dish, beat egg with dijon mustard, salt and pepper and some fresh herbs of your choosing. (I happened to have parsley on hand.).
- Prepare pork: If pork is fairly thick, pound between a piece of plastic wrap with a meat mallet or rolling pin until about half the thickness.
- Heat your pan, and then add olive oil to the bottom. Swirl around, and let the oil get nice and hot.
- Meanwhile, dip each pork chop first into the egg mixture, then into the bread crumb mixture. Place each pork chop right into the hot oil. Cook each chop until well done – about 10-14 minutes total.
- Serve hot, crispy dijon chops with a fresh side salad or other greens. Would also make a yummy filling for a sub sandwich!
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March 31st, 2009 by alice
Tags: Chops, Madness, Mushroom, Pork
INGREDIENTS
- 6-12boneless pork chops
- 2 (10 ounce)canscream of mushroom soup
- 1mediumonion, chopped
- 1 (6 ounce)jarsliced mushrooms(or any size, depending on taste)
DIRECTIONS
- Spray slow cooker with non-stick cooking spray.
- Place chopped onion in bottom of slow cooker.
- Place pork chops in slow cooker and cover with soup and mushrooms.
- Allow to cook on low setting for 5-6 hours.
- Adjust slow cooker to warm setting for 2 hours.
- Serve any way you like.Be sure to include bread to soak up the thick gravy.
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