Help me!

[merlinofchaos]

I need an interesting way to prepare pork chops. Actually I need two interesting ways.

I know one way; it's decent and I may use it, but it depends on what ideas I get. So if you can think of anything yummy, comment me with a recipe!

Comments

[willowisp.livejournal.com]

This may be too sweet for you, but Andy loves them:

Dutch Apple Pork Chops

6 cups peeled and sliced macintosh apples1 cup sugar
2 tbsp flour1/2 tsp cinnamon

6-8 pork chops, butterfly preferred

1 cup sugar
1 cup oatmeal
2 sticks (1 cup) butter or margarine

Shredded sharp cheddar cheese

------

Combine the apples, sugar, flour, and cinnamon and let sit for about 15 minutes

Arrange the pork chops in a 9x13 pan and salt/pepper them

Spoon the apples/juice over the pork chops
Melt the butter; add sugar and oatmeal and stir til they're evenly mixed

Spoon the oatmeal mixture over the apples

Bake at 350 until pork chops register done on a meat thermometer

Spread cheese over everything and bake until the cheese is melted

[colubra.livejournal.com]

I hate pork. Hate hate hate.
This recipe sounds tasty. Hrmn.

[jakeaidan.livejournal.com]

I'm not a pork person....but I'm told that all pork products benefit from a rub. Which is to say a spice mixture pressed into the meat.
My favorite rub for beef is Old bay, cummin, cinnamon, and salt

[tersa.livejournal.com]

I tried this last year sometime (Labor Day? Memorial Day? Sometime).

Apple Cider Glazed "Double Cut" Porkchop

Carmelizing brown sugar is hard. But I'm sure you've got better cooking skills to do it. It was damn tasty even though I didn't get the glaze quite glaze'y enough. :)

[mallen.livejournal.com]

Reliable AB suggestion: cure the pork, stuff and grill (broil). This works best with big, thick cut chops.

Generic Pork Cure:
1 c. white sugar
1 c. kosher salt

Rub both sides of each chop thoroughly with the cure. Refrigerate overnight in zip lock bag(s). Wash off the cure before proceding.

General all purpose delicious yummy stuffing(tm):

1/4 c. golden raisins
6 c. corn bread (I use Marie Callendar mix)
1-1/2 c. buttermilk (mixture should be relatively "thick")
1/3 c. diced onions
1/3 c. diced artichoke hearts
1/3 c. chopped mushrooms (optional)
4 or 5 leaves of fresh sage, finely diced
salt, pepper to taste

Mix well. Can be refrigerated for a couple days if you want to do some advance prep. I stuff the pork chops and then bake the remainder of the stuffing in its own pan (400 oven for about 25-30 minutes) It's done when the peaks of the stuffing are looking dark brownish and the rest is golden brown on top.

Broil for about 5-6 minutes per side. Let rest for a few before serving. I usually plate with additional stuffing and some kind of steamed vegetable: asparagus works really well with this meal.

[mallen.livejournal.com]

About the cornbread... I should've included the word "prepared". Don't just mix in 6 c. of dry mix. :-)

[jadiana.livejournal.com]

I think I have told you this one before:

Take thick cut pork chops, though I suppose thin will work too. Fry them with some salt, and powered ginger. Just as they start to brown, and are approaching being done, pour a little honey on them. let it start to carmelise, then remove before the honey blackens. Slice into slices, sprinkle with seasame seeds and serve with chinese hot mustard.

[cbailey.livejournal.com]

Just discovered this myself not to long ago, way too easy, you may know of it.

4 chops
1/3 cup of rice
garlic to taste
2 tsp molasses
1/2 diced onion
a few fresh pepercorns
salt to taste

Put in crock pot, turn on low, fill with water, walk away and come back 8-10 hours later.