An easy way to have a great meal and a great smelling house as it cooks while you are out. I have used half frozen chops in a pinch by just briefly defrosting in the microwave. The sauce is great if you make it the night before but is almost as good made the day of - just don't forget the smoke to give it a great BBQ flavour. You can also brown the chops the night before so you only have to spend 1 minute getting your chops ready to go in the crock pot the day that you are cooking. I like to serve these chops over rice with veggies on the side. I'm sure that this would work great with a pork roast or tenderloin, beef or chicken. Enjoy!
This is a very inexpensive, easy and quick recipe that I threw together when I was kind of in the mood for Tex-Mex, but totally in the mood for something a little spicy and different... and EASY. My family really liked it and I hope you do too. This recipe can easily be adapted to your family's taste.
This quick & easy recipe comes from the 1966 Quick & Easy Dinners cookbook by the editors of Sunset Magazine. When serving these chops, I like using the reserved half of the glaze over brown rice & peas!
We don't eat pork often, so when we do, it needs to be spectacular! I developed these based on a recipe from an episode of Nigella Feasts. NOTE: Zaar adds the entire amount of the frying oil, egg wash and coating to the nutritional facts panel. Generally, the entire amounts are not used completely so these chops have less fat, cholesterol & calories than stated.
This rich stew uses typical Portuguese seasonings and ingredients such as dry wine (vinho seco), paprika, and lemon. The meat is oh-so-tender, and the dish is very no-fuss. Serve with rice and/or lots of traditional Portuguese cornmeal bread.
I found this recipe on the web somewhere and decided to try it. It is absolutely wonderful and the meat just falls off the bones. As my husband describes it "they are succulent!" This is a must in our family at least every other week!
This is great served with rice pilaf and fresh green beans. For dessert I like to serve a huge slice of fresh peach pie topped with vanilla ice cream. (Talk about a great 4th of July feast--this is it).
I don't even like Pork, but was tricked into tasting this dish when I was told it was chicken. WOW! The meat was sooo tender and juicy; so tender in fact, that it was literally falling apart! It was like nothing I'd ever tasted before! Definitely not like my mother's hard, crusty pork chops! lol! This recipes goes hand in hand w/ some mashed potatoes. Just pour the leftover gravy on the taters' and enjoy!