I was brought up in a Polish Home and breaded our chops with flour. You can use breadcrumbs in the second coating if prefered. Lovely topped with with sauteed mushrooms and onions! The rib chops are located next to the blade chops at the rib end of the loin. They contain some fat but are tender, juicy and very flavorful.
This is a really quick and easy dinner that is surprisingly tasty. This meal preps like a Tuesday, but looks and tastes like a glorious Sunday. The apples and the Dressing really create an awesome flavor. I found this recipe in the Kraft Food and Family Quarterly Magazine (Winter 2005). It Suggests Kraft products, however I made them with organic products and it tasted perfect. If your pork chops are on the thin side do not sear them as long and adjust the time. Enjoy!
These pork tenderloins look so good and it is an easy recipe. Look for the Apple Summer Slaw recipe I will post to have as a side dish. Yummy! This recipe comes from Pillsbury Cool Cooking for Hot Days cookbooklet dated July 1997 #197.
Instead of calling for ordinary rice pilaf, Chef James Boyce of Mary Elaine's in Scottsdale, Arizona, pairs juicy pork chops and dried fruit with crunchy quinoa, a nutritional powerhouse that delivers both protein and carbs, as well as fiber, potassium and riboflavin.
This is so delicious! My mother-in-law made it for us and I have made it ever since. It came from a magazine--I don't know what one but this is amazingly good! This makes a lot of crumbs. I froze mine in a ziplock and also used it on chicken. Enjoy!
A sticky, sweet and sour marinade and sauce makes the taste of these ribs explode in your mouth! Try serving them on a bed of rice. Of course, if you prefer, you can cook them on the barbecue but be sure to boil the marinade well before using.
These succulent ribs, a version of those served at Do Hwa, are adapted from the cookbook Dok Suni: Recipes from My Mother's Korean Kitchen by Jenny Kwak, whose mother owns Do Hwa. Wine: serve with a fruity, low-oak chardonnay
I got this recipe out of one of those free paper recipe booklets, that you can get in the mail. I wasn't sure I'd like it, but it was TERRIFIC! The glaze is delicious, and would be great on chicken or pork chops. It's a super simple recipe, not much prep etc, and it's well worth it. The red currant jelly was a task in itself to find, and once I found it, almost lost it when I saw it was almost $5. I'll probably never use the jelly for anything else...haha. Hope you all enjoy!
After not being able to find restaurant ribs that satified my hot sweet appetite, I carefully attempted various combinations of flavors until I found one that I and my family thought was perfect. Hope you enjoy them too.
This recipe makes enough brine for a 4- to 6-pound boneless pork loin,
or six 1 3/8- to 1 1/2-inch-thick center-cut pork loin chops,
or 4 pork tenderloins, 1 to 1 1/4 pounds each.
Directions shows optional cooking styles for different cuts of pork. Depending on method and cut of meat the brining and cooking times vary.
Charles Phan, the chef and owner of San Francisco's The Slanted Door, models his pork burgers topped with pickled carrots and cilantro on the classic French-Vietnamese sandwich called banh mi. Food & Wine.
MAKE AHEAD: The raw meatballs can be refrigerated overnight.
NOTES: Kimchi, spicy pickled and fermented cabbage, is available at Asian markets and many supermarkets.
Prunes really go well with pork and this recipe has them inside the pork and in the sauce. The pork takes on a delicious sweet flavor from the prunes. This recipe is from Chef Marcus Samuelsson of Aquavit. Samuelsson pairs this dish with red cabbage and roasted potatoes and serves with lingonberry preserves or fresh cranberry relish.
Variations: For a richer sauce use a good quality fresh or frozen veal stock.
This is the only barbecue sauce I use for "Pulled Pork" barbecue. From Jeff Smith's first cookbook, "The Frugal Gourmet", 1984 One recipe is enough for about 10 lbs. of meat. It keeps well in a jar in the fridge. If you don't have liquid smoke, try adding some smoked paprika.
This takes only 10 minutes to prepare for the oven. It looks awesome when removed from the oven. The meat is very tender and the sauce provides a hint of orange and rosemary. The recipe is courtesy of Betty Crocker.
I think this recipe is an absolute gem. Really, in all my years of cooking, I don't think I have ever made chops as delectable as these! Crispy-crunchy on the outside, meltingly tender and moist on the inside. The key, I think, is the salty milk marinade/brine, and making sure not to overcook them. Thanks to Gourmet Magazine for this one.