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1995-09-27
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Newsgroups: rec.food.recipes
From: ranger@halcyon.com (sharon gorman)
Subject: Pork Chop Variations
References: <384do8$p0i@junior.wariat.org>
Date: Sat, 29 Oct 1994 20:19:00 +0000
Message-ID: <10291994201921um@alexr.demon.co.uk>
CHICKEN FRIED PORK CHOPS
4 pork chops, trimmed of fat
2 eggs, beaten
3 Tablespoons water
1/4 c. flour
3/4 c. cornmeal
Whip eggs with water. Mix remaining ingredients and place on plate. Dip
chops into egg wash, then into cornmeal coating. Pan-fry in a bit of oil
over medium heat until golden brown.
One Pot Pork Chop Supper
4 pork chops (about 1 pound)
1 can tomato soup
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon caraway seeds or oregano (optional)
6-8 small whole potatoes or 3 medium, quartered
4 small carrots, split lengthwise and cut into 2 inch pieces
In skillet, brown chops. Pour off fat. Add soup, water, Worcestershire
sauce, salt, caraway, potatoes and carrots. Cover; simmer 45 minutes or
until tender.
Pork Chop Rice Bake
4 pork chops
2 1/4 cups chicken broth
1/2 cup chopped onion
1 teaspoon salt
dash of pepper
1 cup rice
1 large orange, sectioned or 1-11 ounce can mandarin oranges, drained
Brown chops well. Remove chops from skillet and pour off fat. Add
broth, onion, salt, and pepper to skillet and heat to boiling. Stir in
rice. Turn into baking dish. Top with chops and orange sections and
cover. Bake at 350 degrees for 1 hour.
Pork Chops Hawaiian
4 loin chops 3/4 in. thick
salt and pepper
1/2 cup white wine
1/4 cup honey
2 Tablespoons wine vinegar
1 can (13 1/4 oz.) pineapple chunks, drained and syrup reserved
2 green onions, sliced
1 green pepper, cut in 3/4 in. chunks
1 tablespoon cornstarch
1 tablespoon Hawaiian teriyaki sauce
1 teaspoon finely chopped mint
Brown chops slowly on both sides in fat trimmed from chops in ovenproof
skillet. Season with salt and pepper to taste.
Combine wine, honey and wine vinegar with 1/4 cup pineapple syrup and
pour over chops.
Cover and bake in preheated 300 degree oven 1 hour, or until tender.
Remove chops to serving dish and keep warm.
Add pineapple, onions and green pepper to skillet and simmer, uncovered,
5 minutes.
Combine cornstarch with teriyaki sauce and mint and stir into skillet.
Cook, stirring, until mixture boils. Pour over chops. Makes 4 servings.
Skillet Chops 'n Rice
4 pork chops (about 1 pound)
salt and pepper
1 can onion soup
1 soup can water
1/2 cup chopped celery
1/4 teaspoon thyme, crushed
1/2 cup rice
In skillet, brown chops, pour off fat. Season with salt and pepper. Add
soup, water, celery and thyme. cover; simmer 30 minutes. Stir in rice.
Cover; cook 20 minutes longer or until chops and rice are tender.
Spanish Pork Chop Bake
6 slices bacon
6 pork chops, 1/2 inch thick
1 cup uncooked white rice
1 can tomato soup
2 1/2 cups tomato juice
1 cup water
1/4 cup diced green pepper
1 small onion, diced
1 teaspoon salt
1/4 teaspoon pepper
Brown bacon until crisp; remove. Drain all but 1 tablespoon fat from pan
and brown pork chops on both sides; set aside. In a greased 13x9x2 inch
pan, combine and mix thoroughly the rice, soup, juice, water, green
pepper, diced onion and crumbled bacon. Cover tightly with foil and bake
in a moderate oven (350 degrees) for 30 minutes. Remove; arrange pork
chops on rice mixture, sprinkle with salt and pepper and bake an
additional 30-40 minutes or until rice is tender.
Zesty Grilled Chops
3/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon chili sauce
1 tablespoon brown sugar
1 clove garlic, minced
6 rib or loin chops (about 1 1/2 inches thick)
Combine soy sauce, lemon juice, chili sauce, brown sugar and garlic.
Place chops in a glass baking dish and pour marinade over. Cover and
refrigerate 3-6 hours or overnight; turn chops over to marinate. To
cook, grill or broil 4 inches from the heat to desired doneness. Brush
occasionally with the marinade.