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01-19-2014 06:35 PM
On 1/19/2014 Brinklii said:On 1/19/2014 magicmoodz said:On 1/19/2014 Brinklii said:You can brown them in a frying pan. Then add some water and put the lid on the pan. You kind of steam them. They turn out tender and delicious. Actually, I usually add sauerkraut in the pan too...and quarter an onion and throw it in the pan. This takes some of the tang out of the sauerkraut.
Bfrinklii, that is so funny! I was going to suggest sauerkraut, too, but I didn't know if people in warm weather climates eat it! In addition to onion, I add mustard and caraway seeds and cook for a very long time (usually in a crockpot)--the longer you cook it the sweeter it becomes!
Actually, sauerkraut is a nice replacement for "white" foods like potatoes, rice, etc., and it has less than 30 calories in a whole cup!
Magicmoodz, glad you like sauerkraut too! I sometimes buy it with the caraway seeds in it. We cook it on slow, so it gets really tender. I'm not sure if people in the South eat sauerkraut. I have some German in my family, so we ate sauerkraut with pork, hotdogs, bratwurst, and on and on!
I'm following the Weight Watchers diet right now trying to drop my holiday pounds, so no "white" foods for me!
Oh, sorry I misspelled your name up there, Brinklii. I am always multi-tasking! I learned from a restaurant owner to cook sauerkraut low and slow. He actually baked it with pork in the oven covered in foil for approximately 5 hours at a very low heat. The edges got a little browned and yummy. Oh my! Now I want some!
01-19-2014 07:22 PM
On 1/19/2014 Desertdi said:pork chops are not unhealthy.....if you remove all the fat prior to cooking
I find that most of the fat that used to be on chops is no longer there.
Back to the suggestion: I also use Shake and Bake. I also will dip them in egg, Italian seasoned bread crumbs, a dab of butter and bake them at 350 for 1/2 hour or until they look brown enough.
I have made them by seasoning them with Italian spices. I brown them, put them on a plate. I then use the frying pain and add red and green bell peppers, a cut up onion, fresh cloves are garlic and cook them to the desired tenderness. I then put the chops back in and finish them off. This is really great over rice that you can flavor by adding some butter and spices, add the rice to brown it a bit and then add your water or liquid.
01-19-2014 09:06 PM
I get emails from Food & Wine and today's happened to be about all things perfect pork, including pork chops. Thought I would share the link with you. Lots of good recipe suggestions, some a little more complex than others, but I think it gives lots of ideas. The recipes for milk-braised pork chops, and the maple-brined sounded good to me. Reminds me that I haven't had pork chops in quite awhile and will have to fix some.
http://www.foodandwine.com/slideshows/pork-chops#!slide=1
01-19-2014 09:07 PM
Wow! Such interesting suggestions! I'm more confused than ever, now, with all these good ideas, but I'm looking forward to trying several of them.
Thank you!
01-21-2014 02:02 PM
01-21-2014 02:15 PM
On 1/19/2014 gubby1 said:I wish I could find a way to cook pork chops so they are tender...
I repeat, Pressure Cooker
01-21-2014 04:14 PM
On 1/19/2014 gubby1 said:I wish I could find a way to cook pork chops so they are tender...
The key is to buy them with the bone and try to get heritage pork, about 3/4 to 1" thick. Those are richly marbled. Then coat season them with salt and pepper, coat them with flour, dip in beaten egg, then bread crumbs. After that put them in a very hot pan with lots of oil for 7 minutes on the first side and about 6 on the second.
May not be healthy, but they are tender and juicy and that's how I like them.
01-21-2014 11:48 PM
Last week I bought a new weight watcher cookbook, "Under 20", recipes made in 20 minutes or less. I tried the Maple-Mustard Pork Chops with Pecan Green Beans - 5 pts. They turned out very tender and tasty.
Sprinkle 4 pork chops with 1/4 tsp salt. Broil about 3 minutes per side, or til 145 degrees F. Top chops with mixture of 4 tsps Dijon mustard and 4 tsps maple syrup. Then broil until the mixture is bubbling, about 1 minute.
The green beans are cooked in boiling water for about 5 minutes then tossed with salt, pepper, and sprinkled with finely chopped toasted pecans.
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