Need a pork chop recipe please!

[sikiguya]

Got 8 butterfly porkchops and can't decide what to do with them. I love breaded chops but cannot do them (they way I like anyway-flour, egg, flour, spices) since my son is allergic to eggs.

Anyone have any good recipes to share? This will be our dinner for the next 2 nights and then we will be leaving for Illinois.

Thanks everyone and have a great Holiday season, whatever you may celebrate.

 

[penguinsoup]

Egg alternative

When I have run out of eggs and wanted some breaded pork loin or chops, instead of heading out to the store to buy eggs I just lightly brushed the pork with olive or canola oil and that works pretty well for me. Of course once the chop is coated, I put it in a container w/ a lid & shake till well-coated.

P

 

[sikiguya]

Hmm, never tried oil with breading before but I guess I could try it.

I may make 4 chops one way and 4 another way, if someone else comes up with a good idea.

Thanks!!

 

[bosch2460]

Just substitute

You can use anything that is "glue-like" for the flour to stick. You can just use milk in this case. Flour, milk, and flour (or bread crumbs) again for a heavy coating. Also, brushing then with dijon mustard is another alternative that gives then a great flavor. Good luck.

 

[polkanut]

Heather,

How about putting them in the Crock-Pot with a can or two of cream of chicken soup until done? The liquid that is in the cooker after the meat is done makes a nice gravy over mashed potatoes.

 

[whirlcool]

Another thing we do with pork chops is

Cover a baking sheet with aluminum foil. Spray with PAM. Then line up your pork chops on them. Now slice an onion into slices.
put a slice or two of onion on top of each chop. Then liberally put lemon juice from a squeezed lemon on the top of each chop. Then season as you wish. In the end put 1 slice lemon on top of the onions.
Cover with aluminum foil and bake at 375 for 40 minutes. Then the last 15 minutes remove the foil so the chops brown.
These are really good and tender!

 

[ptcruiser51]

Fabulous 50s

My OL made them (and also boneless chicken breasts/thighs) this way since I was a kid. Always good.

Coat chops with mayonnaise, any kind, just so they are wet - don't overdo.

Crush Cheez-Its in processor or by hand, the finer the better. Use about 1/2-box.

Shake chops with crumbs in a PAPER bag, 2 at a time. Discard excess crumbs (or throw outside for the birds).

Bake on a lightly greased sheet one hour at 350, turn over halfway through.

You can reheat leftovers in toaster oven or microwave.

I tried the recipe Allen gave, I forget where I got it from originally. Very good, but I usually make it in the summer.

 

[perc-o-prince]

One of our favorites...

Mix an asian marinade (white wine, OJ, soy sauce, ginger, lemon grass powder, 5-spice seasoning, white pepper... whatever you like) and leave the chops in it for at least 2 hours.

Heat a little oil in a pan (not non-stick) until it shimmers, and fry the drained chops (save marinade) on both sides to your liking, remembering to take them off a little early to allow for carry-over cooking. Cover the chops lightly with foil to rest.

Return the pan to the heat. Once hot, and before the fond burns, deglaze with a little white wine, scraping the fond with a wooden spoon and stirring it into the wine. Add some of the reserved marinade and stir until it reduces to a thick-ish glaze.

Remove the pan from the heat. Put the chops back in the pan and turn to coat with the glaze. Serve with rice (we use jasmine) and broccoli (or any veg you like).

Good luck, and enjoy them whichever way you decide to make them!

Chuck
p.s.- Old school says you always discard marinade because it's had raw meat in it. In a dish like this, you're simmring it plenty to "cook" any of the meat juices that are in there.

 

[whirlcool]

I think I got that recipe I submitted out of our college newspaper back in 1972 or so. Nice low fat way to cook.

 

[danemodsandy]

Mayo:

Is egg-based, so be careful there.

Here's a pork chop recipe I used to use a lot when I was still consuming alcohol. It's not breaded, but it's very good:

Chop some garlic very fine, together with some rosemary. Add ground pepper to this mixture, and rub the pork chops with it.

Next, using about a tablespoon of oil (olive or other, doesn't really matter) brown the pork chops very lightly in a skillet that has a lid. Cover the pork chops with a mixture of half unsalted chicken stock, and half white wine. Bring to a boil, reduce heat to a slow simmer, then cover the pan with the lid and allow to cook for an hour. Finish by removing the lid, removing the chops to a warm platter, raising the heat, and allowing the liquid to reduce to a syrupy glaze. Salt only if needed; reducing the liquid will probably make it as salty as it needs to be without any further salting needed. The glaze should be spooned over the chops before serving.

Very easy, very tasty. Ideal with fettucine Alfredo.

 

[toggleswitch2]

Puerto-Rican Style

From the ex.

Rub some Adobo (premixed salt, garlic onion, etc) over the chops. Both sides.

In a skillet place 1/4 cup cooking oil and 1/4 cup water.
Cover with lid askew so steam can escape.

Start on high if you are in a hurry or right off the bat on low. USe very low once water starts to boil.

The pork chops will steam first, then will saute and get color. Try to turn while steaming then again later when frying.

Will work with chicken breasts instead. One can also substiture stock/broth/wine or beer for the water.

Lately I've been adding onion rings to the pan or even some diced vegetables.

I usually serve this with rice and beans and a salad. I don't really fry much, so as a treat I occasioanlly fry some potates in the oil after the chops are done when I'm not having rice.

 

[toggleswitch2]

Rice:

1.5 cups rice / 3.0 cups water
2.0 cups rice / 4.0 cups water

Saute the rice in two to three tablespoons of the above pan fats/oil.

Add water in above quantities , or 1/2 (or more water) and broth/stock. You wont need salt if you are using the above fat or prepared broth.

Steam over low heat for 21 minutes,or until water is absorbed. Fluff with fork serve.

In Asia, "good" rice is a sticky clump. In America "good" rice is individual "kernels", so I'm not sure if this will sit well in you household..

 

[toggleswitch2]

Pork chops in the oven.

broil them as-is or, Coat with EITHER:

Ketchup and brown sugar.
Lemon, parely, oregano and a bit of olive oil
Barbecue sauce

and roast ("Bake" oven setting) at 350*F until golden brown and done. Keep adding just a little bit of drop of hot water to the pan to help them steam and not stick, and to keep deglazing the pan.

Or coat with breadcrumbs and in a small quantity of oil oven- fry them. If you have a METAL pan, place on stove-top over medium heat to get a head-start while the oven is preheating. Transfer to oven when they start frying. One may oven fry from 350*f to 450*f.

ENJOY.

 

[toggleswitch2]

parsley, not parely

 

[gadgetgary]

Oven Baked 'Sweet and Sour' Pork Chops

Preferably use a non stick baking pan

Put pork chops single layer in pan
Top each with a thin slice of onion and a thin slice of lemon(with rind)
Put 1 tbsp brown sugar on top of lemon and onion
Finish with ketchup to cover the brown sugar.

Bake covered at 350 degrees for 1/2 hour.

Uncover and bake an addition 1/2 hour or until a glaze forms in the pan(that is why you use non-stick because it is like glue).

The chops come out having a sweet and sour taste.

 

[jamiel]

Brown them on both sides.
Place in a Pyrex baking dish in a single layer
Spread with (in order)
Dijon mustard
Sprinkle of brown sugar
Pinch of sage
Slice of lemon
Add liquid (white wine) to moisten bottom of pan

Bake until done.

 

[panthera]

speaking of pam

Bread crumbs will stick to meat sprayed liberally with it. Not as good as eggs, but better than nought.
Honey works well here, too, if the recipe otherwise permits it.

 

[toggleswitch2]

What, no German recipe?

There has got to be something cabbage-like (and perhaps with apples) to accompany pork.....

 

[sikiguya]

Yum!

I tried Toggles recipe since I needed something from almost every other recipe offer out there. Everyone loved it and it got a great crust/flavor to the outside.
Made from garlic roasted potatoes in the oven, it was good!

Thanks everyone. I am keeping the recipes to try when my Mom is here over Christmas break.