May 3rd, 2008 by alice
Tags: Chops, Garlic, Lime, Pork
INGREDIENTS
- 2cupsbasmati rice
- 2limes, juice and zest of
- 3 1/2cupschicken broth(or enough to make 4 cups of liquid with the lime juice)
- 3fresh garlic cloves, minced
- 3tablespoonsolive oil
- 1/4cupflour
- 2tablespoonsgarlic salt
- 1tablespoonlemon pepper seasoning
- 6 (4 ounce)boneless pork chops
- ground black pepper
DIRECTIONS
- Put rice in the bottom of a 5 quart crockpot.Turn heat to low.
- Juice and zest limes, place both into a 4 cup measuring cup.Add chicken broth to make 4 cups of liquid.Stir in minced garlic.
- Heat 1 Tablespoon of olive oil over medium-high heat in a heavy skillet.While that heats, mix flour, garlic salt and lemon pepper in a flat bottom bowl.When oil is close to smoking, quickly dredge 3 chops in the flour mixture and place in pan.Wait for sear, flip, wait for sear, remove to plate and repeat with another tablespoon of olive oil and remaining chops.Arrange chops on top of rice in crockpot.
- Add remaining oil to skillet, heat up, and add remaining flour mixture.Stir quickly with a whisk until mixture is brown (30 seconds to a minute) and add lime juice and chicken broth all at once.Whisk until mixture starts to thicken.Pour over chops and add some black pepper.
- Cover, let cook for 5-6 hours or until meat is done.
- I put the meat on top of the rice since these chops have a tendency to get so tender that they fall apart, and I’m never quite sure when the hubby will be home for dinner so this is a good way to keep the meat from getting overdone too easily.
- I like to add a bit of sharp cheddar to my rice when serving.
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April 22nd, 2008 by alice
Tags: Chops, Pork, Vermont
INGREDIENTS
- 2tablespoonsmaple syrup
- 2tablespoonsbrown sugar
- 2tablespoonsDijon mustard
- vegetable oil cooking spray
- 2boneless butterfly pork loin chops
- salt
- fresh ground black pepper
DIRECTIONS
- Mix maple syrup, brown sugar and mustard together and set aside. Remove fat from pork.
- Heat a small nonstick skillet on medium-high heat. Spray with vegetable oil spray.
- Brown pork 2 minutes, turn and salt and pepper the cooked side.
- Brown second side 2 minutes.
- Lower heat to medium, cover with a lid and cook 2 minutes or until pork is cooked through. Note: Watch carefully, don’t overcook or you will dry the chops out.
- Meat thermometer should read 160 degrees. Remove to cutting board and cut into 2-inch slices.
- Add sauce to skillet and heat 1 minute, scraping up any brown bits in the skillet.
- Serve pork with sauce spooned on top.
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February 28th, 2008 by alice
Tags: Chops, Lamb, Teriyaki
INGREDIENTS
- 2shoulder lamb chops, 3/4 to 1-inch thick
- 1garlic clove, finely chopped
- 1tablespoonhoney
- 1/4teaspoondry mustard
- 1/2teaspoonground ginger
- pepper
- 2tablespoonslemon juice, can use dry sherry
- 1/4cupvegetable oil
- 1/4cupsoy sauce
- 1/2cuplong grain rice, cooked
DIRECTIONS
- Place meat in a deep glass or ceramic dish in a single layer.
- In a small bowl, combine garlic, honey, mustard, ginger, pepper, lemon juice, oil and soy sauce.
- Pour over chops and marinate in the refrigerator 8 hours or overnight, turning occasionally.
- Remove chops from marinade and place on a broiler rack.
- Pour marinade into a small saucepan to heat.
- Broil about 4 inches from heat for 7 minutes on each side.
- Stir hot marinade into the rice and serve.
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February 19th, 2008 by alice
Tags: Cheese, Chops, Feta, Lamb, Olives, Potatoes, Tomatoes
INGREDIENTS
- 3largerusset potatoes, peeled and each cut into 8 wedges
- 2tablespoonsolive oil
- 1tablespoon choppedfresh rosemary, divided
- 1tablespoon choppedgarlic
- 8lamb loin chops(1-inch thick)
- 1/2cup chopped seededtomatoes
- 1/3cup crumbledfeta cheese
- 1/3cup chopped pittedkalamata olives
- kosher salt
- fresh ground black pepper
DIRECTIONS
- Preheat oven to 450°F.
- Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper.
- Roast until potatoes are almost tender, about 30 minutes.
- Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper.
- Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare.
- Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.
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February 19th, 2008 by alice
Tags: Chops, Easy, Lamb, Mint, Sauce, Yogurt
INGREDIENTS
- 1/2cupfresh mint leaves, finely chopped
- 1/2cupplain yogurt
- 1garlic clove, minced
- 1teaspoonfresh lemon juice
- salt
- pepper
- 6lamb chops, from the rib, 1-inch thick
- 1tablespoonolive oil
DIRECTIONS
- Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
- Pat 3 of the lamb chops dry and season with salt and pepper.
- Heat oil in a 10″ heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then saute chops, turning once, 6 minutes for medium rare.
- Transfer chops to a plate and keep warm, covered with foil.
- Dry, season and saute remaining 3 chops in the same manner.
- Serve topped with the yogurt-mint sauce.
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