Easy to make tender oven baked pork chops. My family likes these chops with fresh steamed buttered green beans, or frozen peas mixed with fresh mushrooms sliced and sauteed lightly, and mashed potatoes.Tip: Fill a clean empty spice bottle (one with large holes in the shaker top) with cornstarch to use for dusting any meat before browning - a great tenderizer.
Brining pork chops is undoubtedly the best way to prepare them. After I did it once, I will no longer prepare them any other way. They are juicy and delicious and far better than any I've ever had before.
Given to me by my best friend, Ronna, under threat of serious injury, this method, along with the use of boneless, thick-cut chops, qualify it as the best pork chop recipe I’ve ever had. No more dry, tough chops in MY house. Easily good enough for company. We always make it with Better Than Bouillon brand chicken stock concentrate, which is a paste in a jar, but you can use regular chicken stock/broth as well. Please read ingredient list carefully. It’s *either* stock concentrate AND water or prepared stock and NO water.
This recipe is for the TRUE garlic lover! Start this recipe 1 day in advance to allow the pork loin plenty of marinating time. (Start 2 days ahead if brining - good brine recipe on this site)
I often use this pork as part of an appetizer party, although, it could be a main dish. It is always a hit.
This has been a family favorite for years, it's an easy recipe that may also be made in an electric skillet instead of the oven, I have made this using cubed pork in place of the pork steaks/chops, and you can also make this using chicken pieces, see recipe#348602 the pork steaks can be browned in a skillet first if desired for extra flavor, use only low-sodium soy sauce for this, serve with cooked rice
Very delicious. A recipe from Stephany D'Souza from my Mother's recipe book. I buy a pork roast with fat and skin and dice it. The fat and skin are a delicacy in pork pickle and were reserved for vips and honored guests.
Got this out of a Cooking Lite magazine. People will think you went to culinary school after tasting this savory meal. Only you will know how simple it is to prepare. It's delicious, and even kids will like it!
This is a recipe I tore out of a magazine in 1987, lost track of, and never made till last night. Was an ad for the Pork Council's "Pork - The other white meat" ad campaign. I did just a couple things differently. I don't like "rubber" mushrooms so I used 8oz.fresh mushrooms sauteed in a little butter. Also seasoned the pork with salt and pepper and added some crushed rosemary to the butter for browning the pork. And I used fresh fettucini. We all loved it,and I served broccoli spears on the side.
Pan-fried pork tenderloin strips, in a creamy mustard-sage-wine sauce - which is low in the bad fats - served with celeriac-potato cakes, and steamed green vegetables, such as snow peas or broccoli. Adapted from English chef Louise Blair’s ‘Low GI Cookbook’.