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Apricot Ginger Pork Chops Recipe

November 26th, 2009 by alice  Tags: , , ,

INGREDIENTS

  1. 8boneless pork chops
  2. 1/2cupapricot preserves
  3. 2tablespoonssoy sauce
  4. 1 1/2teaspoonsground ginger
  5. 2tablespoonswater

DIRECTIONS

  1. Mix together the preserves, soy sauce, ginger and water.Reserve 1/4 cup.
  2. 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.
  3. Remove chops from marinade and place on a broiler pan previously sprayed lightly with non-stick cooking spray. Discard used marinade.
  4. Broil the pork chops about 5 inches from heat until juices run clear (about 4-5 minutes each side).
  5. Spoon or brush the reserved mixture on the pork chops and broil for one minute longer.
  6. Serve.
  7. Always make sure pork is fully cooked before eating!

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My Kidz Favorite Pork Chops Recipe

October 29th, 2009 by alice  Tags: , , ,

INGREDIENTS

  1. 6pork chops
  2. mccormick’s broiledsteak seasoningor otherdry steak seasoning
  3. 1bottle full bodiedbeer
  4. 1 (18 ounce)bottlebarbecue sauce, I prefer Sweet Baby Rays
  5. 2onions, sliced

DIRECTIONS

  1. Liberally sprinkle pork chops with McCormick’s Broiled Steak Seasoning.
  2. Brown both sides in a non-stick skillet.
  3. After the pork chops have been browned, remove them from the pan.
  4. Pour one can of beer into skillet.
  5. Stir around the beer until all the particles on the sides have been incorporated.
  6. Pour in barbecue sauce and place the pork chops back into the pan.
  7. Add onions and cover.
  8. Simmer on low for 1 to 2 hours.

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Pork Chops in a Creamy Garlic Sauce Recipe

August 25th, 2009 by alice  Tags: , , ,

INGREDIENTS

  1. 1cuplow sodium chicken broth
  2. 1/4cupgarlic cloves, peeled and crushed, about 12-15
  3. 1/2teaspoonolive oil
  4. 4boneless pork loin chops, about 1/4-inch thick
  5. 1tablespoonfresh parsley, minced
  6. 1/2teaspoondried tarragon leaves
  7. 1/4teaspoonsalt
  8. 1/4teaspoonblack pepper
  9. 2tablespoonswater
  10. 1tablespoonall-purpose flour
  11. 1tablespoondry sherry

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve sauce over pork and rice.

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Crunchy Dijon Pork Chops Recipe

June 6th, 2009 by alice  Tags: , , ,

INGREDIENTS

  1. 4smallpork chops(fat removed)
  2. 1largewhole wheat pita bread(100% whole grain variety)
  3. 1egg
  4. 1 1/2teaspoonsDijon mustard
  5. salt and pepper, to taste
  6. 2tablespoonsolive oil
  7. 1tablespoonfresh parsley
  8. cayenne pepper, to taste

DIRECTIONS

  1. 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.
  2. 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.).
  3. 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.
  4. Heat your pan, and then add olive oil to the bottom. Swirl around, and let the oil get nice and hot.
  5. 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.
  6. 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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Mushroom Madness Pork Chops Recipe

March 31st, 2009 by alice  Tags: , , ,

INGREDIENTS

  1. 6-12boneless pork chops
  2. 2 (10 ounce)canscream of mushroom soup
  3. 1mediumonion, chopped
  4. 1 (6 ounce)jarsliced mushrooms(or any size, depending on taste)

DIRECTIONS

  1. Spray slow cooker with non-stick cooking spray.
  2. Place chopped onion in bottom of slow cooker.
  3. Place pork chops in slow cooker and cover with soup and mushrooms.
  4. Allow to cook on low setting for 5-6 hours.
  5. Adjust slow cooker to warm setting for 2 hours.
  6. Serve any way you like.Be sure to include bread to soak up the thick gravy.

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