Need a pork chop recipe please!

[panthera]

German for Toggles

4 dicke Schweinekotelett (4 Thick Pork Chops)
2 EL Butter (2 T. Butter)
n. B. Öl (some oil)
125 ml Schlagsahne (Obers) (1/2 cup extra heavy whipping cream)
150 g Gorgonzola (not quite 6 oz. gorgonzola)
Salz und Pfeffer (salt and pepper)
Die Koteletts auf beiden Seiten in Öl knusprig braten, aber nicht zu heiß, der Bratsatz soll nicht verbrennen. Das Fleisch aus der Pfanne nehmen und warm stellen. Das Öl weggießen und den Bratsatz mit einem Stück Butter ablösen, mit Obers aufgießen, den klein geschnittenen Gorgonzola dazu geben und rühren, bis er geschmolzen ist. Die Sauce mit Salz und Pfeffer abschmecken und die Koteletts wieder hineinlegen.

Sear the pork chops on both sides in the oil, but not too hot. Cook just through. Remove and keep warm. Tip any oil out but don't clean the pan. Scrape the butter together with the crust left in the pan, pour in the cream and finely chopped gorgonzola and stir until melted. Add salt and pepper to taste (American gorgonzola is probably so salty, you won't need any salt).
Serve the chops on an appropriate noodle with the sauce poured over it.

Like most German recipes, good and heavy on the fat. No eggs!

 

[toggleswitch2]

swine cutlets?

LOL

Heather, which one of my bablings worked out for you, your hsuband and the kids?

 

[sudsmaster]

Another way is simply to simmer/saute them slowly, covered, in a large frying or saute pan with the contents of a can or two of undiluted cream of mushroom soup. The soup with the meat juices then also makes a nice gravy.

 

[sikiguya]

The Puerto Rican style. My son LOVED it and asked for more. Daughter ate what she was given but still ate it, which is saying a lot because she is not a big meat eater. Hubby ate 2 (but added hot sauce, which it does to most of my cooking anyway).

 

[panthera]

Yup,

Same word for the beard pattern. Saw a guy in Walmart with mullet and cutlets yesterday, wearing a bowling shirt. Asked the woman next to me what year it was, she'd seen him too and said 'I couldn't prove it isn't 1979'...

German recipes tend to focus on cheaper cuts of beef and save the quick cooking recipes (the one I posted is from a 'no time to cook' cookbook) for pork and fish.

 

[perc-o-prince]

There has got to be something cabbage-like (and perhaps with

Hey Steve,

Haven't you braised cabbage? It's done in several of the Germanic countries, as well as many others!

Start with a little oil in the pan and heat to medium-low. Pop in a medium head of cabbage that's been cored and thinly sliced. I like using red cabbage, but green works just the same. Sprinkle about 1 tbsp sugar and 2 tbsp cider vinegar over the cabbage. Salt and pepper to taste.

Core (peel if desired) a large apple. I like to use a more firm and tart apple, like Granny Smith, but go to your taste. Quarter and slice the apple, and add to the cabbage. Cover, and let it sweat down.

Check it after every 5-10 minutes to see if it needs stirring. It's done when there's barely a bite to the cabbage. Some cook it to soft. To your taste, once again.

Polish style would include throwing about a tsp of caraway seeds in there before covering and sweating.

Yum!

Chuck

 

[sudsmaster]

Cabbage to go with pork?

Kimchee.