Conference turris::cooks

Here is a recipe for pork chops that is very good. This can be served with
spaghetti, rice or potato. I prefer a salad and Italian veggies.

4-5 thick center cut pork chops (1 1/4 to 1 1/2 inch)
1 cup red wine
olive oil
1 can crushed drained tomatoes (28 oz)
1 tbls garlic finely chopped
1 tsp rosemary
bay leaf
2 italian peppers
1 red pepper
12 oz pkg. fresh mushrooms
salt
pepper

I find an electric fry pan to be the easiest to use for this. Brown the 
pork chops in the fry pan over high heat in olive oil. Remove the chops
and hold aside. drain most of the fat from the pan. put the garlic and 
rosemary in the pan and stir for a few seconds before adding wine. Reduce
the wine to about half, stirring in the leavings and spices. Reduce the
heat to very low heat. Add the drained crushed tomatoes. place the pork
chops back in the pan. Add the bay leaf. Cover and let simmer for about 
30 min. turning the chops occasionally.

Clean and cut the mushrooms if large or just clean small mushrooms. Cut
the peppers in strips. In a seperate fry pan saute the peppers for 3-4
mins. in olive oil. Add the mushrooms and continue to saute until the
peppers begin to soften. Drain the vegetables.

After the chops have simmered for about 30 mins. add the vegetables. Allow
to simmer covered for another ten minutes. Besure to mix the sauce, vegetables
and chops to blend the flavors. Remove the cover and cook for another 5-10
mins to thicken the sauce. Arrange the chops on a heated platter, cover with
the vegetables and sauce. Add some parlsly for color. Serve with a dry Italian
red wine.

Shame on me! Should have included 2 Tbls tomato paste when adding tomatoes.

(I found this recipe in the Colorado Springs Gazette Telegraph, while I
was waiting for an airplane. Couldn't resist trying it out, and found that
it is quite delicious. One warning, though - if you cook this in the house,
make sure the area is well-ventilated. All the pepper and garlic in the
air had me and my dinner guests coughing up a storm!)

		Blackened Pork Chops

4 T. minced onion		1/2 tsp. dry mustard
2 T. minced garlic		1/2 tsp. ground sage
1 T. salt			1/2 tsp. cumin
1 tsp. cayenne pepper		1/2 tsp. ground thyme
1/2 tsp. white pepper		4 butterfly boneless pork chops,
1/2 tsp. black pepper			1 inch thick
				peanut oil


In small bowl, combine onion, garlic, and all dry ingredients; mix
thoroughly into a paste. Coat both sides of chops and refrigerate
for at least four hours.

In a large cast-iron skillet, heat a few drops of peanut oil until
smoking. Sear coated pork chops over high heat about 4 to 5 minutes a
side, until blackened. Serves 4.

(I chose to cook the chops a bit longer at a lower temperature, to
make sure they were done inside. The spice coating is the part that
blackens, and the meat winds up very tender and spicy tasting.)

-b

    Here's a recipe for pork chops in a spicy barbecue-type sauce. 
    It's always a hit at my house.
    
    
                            SAUCY PORK CHOPS
    
    6 pork chops, 3/4" thick
    2 Tbsp. vegetable oil
    1/2 cup catsup
    1/3 cup water
    2 Tbsp. vinegar
    2 Tbsp. brown sugar
    2 Tbsp. minced onion
    2 tsp. Worcestershire sauce
    1 tsp. dry mustard
    1/2 tsp. salt (optional)
    
    In a large skillet, brown chops on both sides in hot oil; pour off
    drippings.  Combine remaining ingredients; pour over chops.  Cover
    and cook over low heat for 45-60 minutes, until tender.  6 servings.
    

    a great easy to make pork chops:
    
    	Take how ever many chops you would like and grind fresh pepper
    over them and sprinkle cinnamon over the tops then place in a deep
    fry pan and cover with about 2 inches of fresh apple cider. let
    them boil until cooked approximately 35 - 40 minutes. If cider
    evaporates add more to keep the chops covered. 

    Have you tried the casserole with pork chops, rice and one of the
    creamed soups??  Probably Cream of mushroom.  send me mail directly,
    if you want the recipe!  They are good, I think!

Season boneless pork chops (or pork tenderloin slices - 1/2" to 3/4" thick)
with salt and pepper and brown is 2 tablespoons oil.  Add 1/2 to 1 cup
white wine (depends on number of pork chops you cook - 1/2 cup for 3
1 cup for 6) and a generous handful or 2 of dried apricots.  Yes, I mean
apricots.  Cover and simmer until the pork is done.  Remove pork from
pan and set aside to keep warm.  If necessary, add more wine or some
chicken broth to deglaze the pan, scraping up bits on the bottom.
Now you have two choices:  You can either simply cook down the juice
until reduced by half and use as is, Or you can remove the apricots
from the pan, stir in a little flour and make a light gravy, add back
the apricots and use as a sauce for the pork chops.  Either way, it's
delicious.

    
    
     Here's one of my favorites,
    
    
     Thinly slice four medium potatoes and place them in a baking dish.
    Now add about one cup of beef or chicken stock to the potatoes.
    The stock shouldn't completely cover the potatoes. Place four large
    pork chops on top of the potatoes and season each chop with pepper,
    salt if you like <I don't>, and a large clove of crushed garlic
    <I like lots of garlic so I normally use two per chop>. Thinly slice
    two large onions and cover the chops with them. Finally cover the
    onions with slices of lean bacon and bake at 350f for 45 minutes.
    I like a green salad with this dish and a dry white wine. serves four
    nicely. 
                                              
    
      enjoy
    
       mike                                                          
    

    A friend of mine told me that she cooks pork chops on the barbeque
    and really loves them. I haven't tried this yet but it sounds easy
    enough to me.

    Linda
    
    

    
    This is pretty simple but fairly tasty -
    
    o  Brown pork chops in olive oil, or whatever your preference may
       be.
    
    o  Add 1 cup beef stock or beef boullion.
    
    o  Simmer uncovered until most of the liquid is reduced and chops
       are tender.
    
    You can vary this several ways to taste, for example I prefer to
    add a bit of Tabasco to spice it up, or a sliced onion and some
    garlic.  A tbsp of soy sauce is good also.  Don't be afraid to
    experiment with it as it is quite flexible.
    
    Regards, Larry

    Whether you bake, broil or fry, try this over your chops.
    
    Saute sliced peppers and onions in a frying pan with butter
    (or oil) and 1/4 cup soy sauce.  While they are frying, slice
    up some fresh mushrooms and add them to the fry pan.  Saute
    until all are soft (may need to add more butter).  
                           
    This is a delicious way to spruce up plain pork chops.  I
    also use this on top of steak and meatloaf.

    this is definately an easy favorite of mine.
    
    4 pork chops (any kind, center cut is real good)
    4 thinly sliced onions
    4 thinly sliced lemons
    4 tablespoons ketsup
    4 tablespoons brown sugar
    
    salt and pepper the chops.  preheat oven to 400oF and lace the bottom
    of a shallow baking pan with tin foil.  take one onion slice and
    put it on top of each chop.  do the same with the lemon slices.
    Squeeze out 1 tablespoon of ketsup on top of all that, and finish
    with a tablespoon of brown sugar on top of the ketsup.  cover with
    foil and bake for 30 minutes.  after 30 minutes take the cover off
    and baste a few times cooking for another 30 minutes without it
    covered.  there you go!  pork chop ala wonderful, and believe me,
    you will love them.  it comes out something like a sweet and sour
    chop - we usually have them with rice and a green vegie.  let me
    know what you think.
    

Of course, there is the "hearty" winter dish:

Make stuffing like you were going to stuff a bird (either bread or rice
based).  Add 1 large can drained pineapple chunks. Oil a large, covered
casserole dish (the flatter kind) and place the stuffing in the casserole.
Brown the pork chops (should be 1/2 to 3/4 inch thick - boned or not)
in very little oil and then place over the stuffing.  Cover the casserole
and bake approx. 1 and 1/4 hours in pre-heated 325 - 350 degree oven.
Eat.

    Make your favorite bread stuffing and add an apple that's been peeled,
    cored and chopped up. But the thick-cut pork chops so you can split
    them and stuff them with the apple-stuffing. Put the chops in an
    electric frying pan or large covered frying pan with some oil. Brown
    them on both sides, then add about 2 cups of apple cider (or
    more,depending on how many chops), cover and simmer until done.
    They stay real moist and the apple flavor permeates the chops. No
    need for applesauce!
    
    Debbie
    

The recipe in .6:

>< Note 1032.6 by OCTAVE::VIGNEAULT "The Central Scrutinizer" >
...    
>    o  Brown pork chops in olive oil, or whatever your preference may
>       be.
>    o  Add 1 cup beef stock or beef boullion.
>    o  Simmer uncovered until most of the liquid is reduced and chops
>       are tender.
...
Can be varied by substituting fruit juice for the stock.  I've used Orange 
juice, or apple cider.  Also, chunks of whole fruit can be added, like apples, 
oranges or cranberries, or, if you like a sweeter taste, add a big spoonful of 
fruit preserves or a spicy mango chutney at the end of cooking.


						     
							- JP

    Sometimes I do this:
    
    Dip Pork Chops in egg (beat) mixture and then in Seasoned Bread
    Crumbs.  Fry in alittle oil til brown and pretty much cooked.
    
    Add: 1 lg can Stewed Tomatoes, parsley, salt & pepper.  Sometimes
    I cut in a small onion and pepper or even add a small jar of those
    boiled whole onions or a jar of whole cooked mushrooms. Simmer
    about 1/2 hour.  Serve over spegetti or rice.
    

    I MAKE MY TOPPING SORT OF THE SAME BUT TRY THIS;
    
    FRY UP YOUR ONIONS AND PEPPERS FIRST UNTIL SOFT.
    (FRY IN BUTTER OVER MEDIUM HEAT)
    
    NEXT ADD SLICED MUSHROOMS BUT DON'T COOK THEM TOO LONG
    CAUSE THEY'LL SHRINK TOO SMALL. 
    
    NEXT ADD TWO TEASPOONS OF A BEEF CONCENTRATE (NOVIL, GRAVYMASTER, ETC.)
    STIR IT UP!
    
    FOR THE FINAL TOUCH ADD 1 TO 2 TABLE SPOONS OF A RED WINE VINEGAR.
    COVER FOR A COUPLE MINUTES ON LOW HEAT! 
    
    GUARENTEED TO SMACK YOUR LIPS! IT'S GREAT ON A NICE GRILLED
    STEAK OR OVER RICE!!
    
    ENJOY!!
    
    		TOM 

    Yes, I know there's a note about Pork Chops, and yes, I know there's
    a note about Raspberry Vinegar, but this note is about *both* --
    so there!
    
    					(-: andrew :-)
    
    
    
    		Pork Chops with Apples
    
Ingredients:    
    
    For two servings:
    
      4 thin (1/2") boneless pork chops (3/4 - 1 pound)
      1 apple, peeled, cored, and sliced (I prefer Red Delicious)
            
      Oil for cooking
      Dry Sherry (for deglazing)
    
    The sauce:
    
      1 Tablespoon Honey
      1 Tablespoon Raspberry Vinegar 
      1 teaspoon Dijon Mustard
      1/8 teaspoon Nutmeg
      1/8 teaspoon Ground Cinnamon
    
The Process:
    
    1. Mix the sauce ingredients together.
    
    2. Heat the Oil in a large skillet.  When hot, saute the pork chops,
       approximately 3 - 4 minutes per side.  Remove the pork chops,
       cover them and keep them warm.
                                
    3. Deglaze the skillet with the Dry Sherry (1-2 Tablespoons).
    
    4. Add the apples, and saute them for 1 -2 minutes, turning the
       slices once. Pour the sauce mixture over the apples and simmer
       for another minute or two.
    
    5. Place the pork chops back in the skillet, and reheat (again
       1-2 minutes), making sure the chops get coated with the sauce.  
    
    6. Serve.

    See also Note 1045.0

    I've been baking my pork chops this way for some time now, and
    nothing else seems to come out juicier . . 
    
    Good 'ole Shake 'n Bake.  I cut ALL of the fat off, moisten each
    chop with water, Shake (of course), place on a flat rack in a 
    casserole dish and bake according to the package directions.
    
    YUMMY EVERY TIME!  I do add extra seasonings to the coating mixture
    like cajun spices or extra black pepper when I'm in a fiesty mood!
    
    Pam                                         
    
    P.S.  I only buy the thick, center cut chops (never tried thin ones).
    

    Read note 768.*
    
    My favorite

    re: .14
    
    I also bake my pork chops but I use and egg wash and seasoned bread
    crumbs.  I line a roasting pan with foil and pour a lite vegetable
    oil in the bottom.
    
    Bake @350 for 1 hour (1/2 hour one side, 1/2 hour the other).  They
    come out nice and juicy!
    
    Colleen

    
    This is one of my "I-really-don't-feel-like-cooking-but-have-to-
    put-something-on-the-table" easy meals.   This works great with 
    chicken parts too.  I usually have a big batch of rice already cooked
    in the fridge, so it can even end up being a one-pan meal!
    
    Amounts are variable depending on the number of people you're serving
    and how hungry they are.  I usually use a 13x9 pan, rice for 6
    servings, 6 pork chops and a medium size jar of sauce.
    
    Spray a baking pan lightly with Pam (keeps rice from sticking).
    
    Put a layer of cooked rice in the baking pan.
    
    Next, I put a layer of whatever combo sounds good at the time: chopped
    onion, peppers, mushrooms, etc. and sprinkle with a little grated
    parmesan cheese.   Season to your personal liking - basil, oregano,
    hot pepper...
    
    Now put your (raw) pork chops (or chicken parts) on top of that.
    
    Top the whole thing with a jar of your favorite spaghetti sauce.
    Be sure to cover all the meat - this keeps it nice and juicy.
    
    Cover and bake until chops are done (time depends on how thick they
    are) - start with 45 minutes and go from there.  
                 
    If you want, you can take the cover off for the last few minutes
    and melt some mozzarella cheese too.
    
    Mmmm, I know what we're having tonite!
    
    
    Conni
                                          

EQUIPMENT:  1 large crock pot

INGREDIENTS:           +----------
                       | mushroom
	1 can cream of | onion       soup (your choice)
		       | asparagus
		       | potato
                       +-----------

                       +-----------
                       | vermouth
	1 soup can of  | gin          (your choice)
                       | white wine
                       +-----------
                       

	1 large onion cut into chunks
	1 or 2 carrots cut into chunks
	4 to 6 center cut, boneless pork chops (approx. 3/4" to 1" thick)

Brown chops in 2 tablespoons olive oil.  Place vegetables, chops, soup, and
booze in crock pot.  Turn on and go away for at least 10 hours.

Serve with rice or noodles.  Makes a delicious sauce for noodles and meat.

OR....

Saute two varieties of mushrooms and chopped onion in butter or
margarine until done to preference...season with pepper and lots of fresh
squeezed lemon juice and then serve over steak or broiled chicken.

People will BEG for you to cook this again!

Suggested 'srooms:	standard white
			tree oysters and/or chanterelles

    Heres a recipe that is easy and quick.  And there is NO PAN to clean
    when you are done.
    Use a large sheet of aluminum foil...lay it on the counter. Use
    1 pkg of DRY Lipton onion soup mix....sprinkle half the pkg on the
    foil...then lay the pork chops on top of that...then sprinkle the
    rest of the onion soup mix on top.  Fold up all the edges of the
    foil...(to keep the steam in)....(I sometimes put this on top of
    a cookie sheet so as not to have drips...if the foil rips)
    But then....just bake them at 350 degrees for about 1 hour for thick
    chops, and 45 mins for thin. 
    
    They have NEVER come out dry this way for me.  And if you like the
    flavor of onion.......they are GREAT!  And not much mess to clean
    up!!!!  
    
    Let me know if anyone tries them, or has used this recipe.
    
    (I also put the onion soup mix on any ROASTS I cook.  Good Flavor,
     especially for the gravy!)
    
               Chris

    Chris,
    
    	I tried your recipe with my own variation, I used a little 
    worcesteshire sauce also, and broiled them!!  They were delicious,
    but I set the oven on fire!!!  After I put that out, I lowered the
    rack the chops were on.  They ended up coming out very moist!!
    
    			Kathy C.

    Something my mother used to "make" that I still like:
    
    Take some thin pork chops and brown them in a pan then put them
    in an oven for a while with some Catalina salad dressing on them.
    Turn them over after a while and baste them again with the salad
    dressing.  Hmmmn, probably go nice on the grill, too.
                                                    
    
    

    We had these last night, and they were delicious!  The yogurt was
    completely disguised.
    
    		Pan-Fried Pork Chops with Mustard Cream Gravy
    
    4 large loin pork chops
    2 cloves garlic, crushed
    Kosher salt and coarsely ground pepper
    3/4 cup low-fat yogurt
    1 tablespoon Dijon-style mustard
    
    Rub chops on both sides with the crushed garlic cloves; reserve
    cloves.  Heat a heavy, well-seasoned skillet and generously sprinkle
    the skillet with the salt.  Add the chops to the pan and brown,
    without any added fat, on both sides.
    
    Sprinkle generously with coarsely ground black pepper; add the garlic
    cloves to the pan.
    
    Cover pan and reduce heat.  Cook chops until cooked through, about
    15 minutes more.  Remove chops from pan and keep warm; discard garlic
    cloves.
    
    Thoroughly blend yogurt and mustard, then stir mixture into the
    pan juices, dissolving browned particles.  Do not allow to come
    to a boil.  When blended and heated through, serve over chops. 
    Makes 4 servings.

    If you like moist pork chops and want something that's easy to bake,
    try this.  Recipe from Stove Top Stuffing.
                                             
    
        6 Pork Chops 3/4" Thick
          Pepper
        1 Can (8-3/4 oz) sliced peaches
      1/4 cup firmly packed light brown sugar
      1/4 cup catsup
        2 tablespoons vinegar
    1 1/2 cups very hot water
      1/4 cup softened margarine
        1 Package Stove Top Sutffing Mix for Pork
    
    Season chops with pepper.  Brown well in oil in skillet.  Place
    in baking dish.
    
    Drain peaches, reserving syrup.  Heat 1/3 cup of syrup, the sugar,
    catsup and vinegar in saucepan.  Brush part of glaze on chops.  Bake
    at 350 for 40 minutes basting once.
    
    Meanwhile, drain off fat in skillet, pour in hot water.  Add butter
    and contents of Vegetable/Seasoning Packet, stir to melt butter.
    Add crumbs, stir to moisten.  Move chops to one end of dish, spoon
    in stuffing.  Arrange fruit around chops and brush with remaining
    glaze.  Bake 20 minutes longer.
    

    Pork Chops with Mustard Sauce
    
        4 loin pork chops
          salt and pepper
        1 teaspoon oil
        1 medium onion, finely chopped
        1 clove garlic, minced
        4 carrots, scraped and cut into 2-inch lengths
    1 1/2 cups chicken broth
        1 tablespoon red-wine vinegar
    1 1/2 teaspoons mustard, preferably Dijon
          juice of 1/2 lemon
      1/4 teaspoon cornstarch
    
    Sprinkle pork chops with salt and pepper to taste.  Heat oil in
    a skillet large enough to hold the chops.  Over moderately high
    heat, brown chops on one side.  Turn chops over.  Scatter onion,
    garlic and carrots over chops.  Pour in chicken broth and vinegar.
    Cover skillet and reduce heat to very low.  Cook for 45 minutes.
    
    Remove chops to platter.  Add mustard, lemon juice and cornstarch
    to the juices in the skillet.  Cook over high heat for 1 minute,
    stirring constantly. Pour sauce over the chops.
    
    Serve with rice.
                         

    1 1/2 tablespoons bacon fat or vegetable oil
        1 large onion, chopped
        1 tablespoon chili powder
      1/2 cup fresh orange juice
      3/4 cup catsup
    1 1/2 tablespoons dark brown sugar
      1/4 teaspoon (scant) ground ginger
    
        4  3/4-inch-thick shoulder or loin pork chops
           Salt and freshly ground pepper
    
    2 servings; can be doubled or tripled
    
    These would also be good grilled.
    
    Heat bacon fat in a heavy medium saucepan over medium
    heat. Add onion and cook until golden brown, stirring 
    occasionally, about 10 minutes. Add chili powder and
    stir 1 minute. Add orange juice and boil until reduced
    to syrup, about 2 minutes. Stir in catsup, brown sugar
    and ginger.
    
    Preheat broiler. Season pork chops with salt and pepper.
    Spred thin layer of sauce on one side and broil 4 minutes.
    Turn and spread generously with sauce. Broi until cooked
    through, about 4 minutes. Serve immediately.
    

    Here's a different way to prepare porkchops that doesn't include
    browning/frying.  Take two thick porkchops and slice in the middle,
    leaving a small section to stuff.  (I'm guessing at the amounts since I
    just threw everything in the bowl as I went along.)
    
    In a small bowl, melt 3 or 4 Tbsp butter.  Add half an onion (chopped), 
    salt/pepper, parsley, sage, thyme, handful of raisins and bread crumbs
    (or crumbled ritz crackers).  Stuff the mixture into the pocket of each
    chop.  Place these in a casserole dish, pour about a half shot of Port
    over each, then cover.  Bake at 350/375F until the pork is cooked,
    maybe about 45 minutes?  While the pork is cooking, check it once or
    twice, being sure to baste with additinal port to keep from drying out. 
    (the pork that is, not the cook!  :^)

Take six thick pork chops and put on the bottom of a baking pan (one that will
accommodate six chops comfortably).  Sprinkle with oregano, basil, and garlic
powder (these chops are raw, by the way).  Cut two large onions into slices;
cut one large green pepper into slices.  Place these veggie slices over the
seasoned chops.  Pour a large can and a small can of tomato SAUCE (not paste)
over the chops/veggies.  Bake at 350 for half an hour.  Add red or white wine
(about half a cup) depending on what you have hanging around; either wine is
fine.  Bake for another half hour or until the chops are tender.  Serve with
plain rice, as the sauce is delicious for topping the rice.  For some reason
I always serve fresh green beans with this meal.

Baking the chops with the sauce makes the chops very tender.  I gave this
recipe to a girlfriend who was cooking for her future mother-in-law for the
first time, and it went over BIG!  My kids all love it, too.

    Mix one envelope Lipton Onion Mushroom Soup with two cups water and
    bring to boil.  Lower heat and simmer 5 minutes.
    
    Place 6 raw pork chops in 9x13 pan and pour soup over all.  Place in
    oven and cook 1 1/2 hours at 350.
    
    That's all there is to it and it is delicious.  Great dish to make when
    you get home really tired as there is so little prep to it.  And the
    chops almost fall apart, they are so tender.
    
    Marilyn