ABOUT PORK CHOPS

Yield: 1 Text file SS But I don't even bother buying pork chops any more, I don't want SS to put leather on the table. :( Don't know if you caught my post to Marlon or not, Sylvia, but the problem is not with you, it's with the pork. Now that pork producers are looking for a leaner, lighter product, pork requires much less cooking than is recommended in most cookbooks. Most cookbook authors recommend cooking pork to an internal temperature of 160-175 to eliminate any possible danger of trichinosis (a problem that's been eliminated in commercially produced pork anyway). These temperatures are WAY too high for the leaner version, which tends to resemble shoe leather if treated this way. Try cooking your chops to an internal temperature of 140 or so instead (still well done, but not overcooked), and you'll have MUCH better results. My favorite thing to do with pork chops is to stuff 'em. Allow one double-thick pork chop or two thinner chops for each person you're feeding. Make a smuffing with cornbread (or one of the cornbread smuffing mixes), chopped onion, chopped celery, a small can of whole kernal corn, a bit of chicken broth. Simmer the onion and celery in the broth until tender, and add the remaining ingredients. Season to taste with salt, black pepper, a generous amount of either sage or thyme. If using double-thick chops, cut a deep pocket in the chop, and insert the smuffing. If using thinner chops, don't stuff yet. Either way, melt a small amount of shortening in a frying pan, and quickly brown the chops (brown thinner chops on one side only). Place the chops in an oven-proof baking dish. (If using thin chops, place one chop, browned side down in the dish, top with a scoop of smuffing, and top with another chop, browned side up). Place just enough liquid in the pan to cover the pan bottom, cover the pan, and bake in a 350 degree oven until the chops reach an internal temperature of 140 (35-60 minutes, depending on the thickness of the meat). Any leftover smuffing can be baked separately. I usually make a pan gravy with the drippings from browning the chops, plus some flour and chicken broth (pork stock would be better, but I never seem to have any :-). If you don't want gravy, just deglaze the baking dish with more chicken stock, and spoon this liquid over the chops. Sorry not to offer an official recipe here, but this is one of those home-style dishes that I just throw together. Have never measured anything for it, and I suspect it's never QUITE the same any time I make it. Good stuff, though. At least it's one of Mooseface's favorites :-) Kathy in Bryan, TX

CAJUNIZED ORIENTAL PORK CHOPS

Yield: 6 Servings 6 each Thick pork chops 1 x Salt & red cayenne pepper 1 1/2 cup Dry white wine 1 cup Bell pepper, chopped 1 cup Onions, chopped 1 each Clove garlic, chopped 3 tablespoon Soy sauce 1 can Pinapple chunks (15 ounces ) Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick. Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. From Justin Wilson's "

CAMPBELL SOUP - PORK CHOPS A L'ORANGE

Yield: 6 Servings 8 Rib pork chops (2 pounds ) Pepper 2 can Cream of chicken soup 1 cup Fresh orange juice 1/2 cup Sliced celery 1/4 cup Chopped cashews Ground cloves 8 Fresh orange slices, 1/2'd Use 1 large frying pan or prepare in 2 frying pans. Prepare by dividing ingredients equally; brown chops. Season with pepper; pour off fat. Stir in remaining ingredients, except oranges; cover. Cook over low heat 40 minutes; stir occasionally. Add orange slices, cover. Cook over low heat 5 minutes more or until tender.

CARAWAY PORK CHOPS

Yield: 6 Servings 2 x Med Onions, thinly sliced 3 x Apples, peeled & thin sliced 2 tablespoon honey 2 teaspoon Caraway Seeds 6 each Pork Chops, (1/2") Garlic salt and pepper Dijon Mustard Preheat oven to 350 deg F. Layer onions and apples in the bottom of a shallow baking dish. drizzle honey on top and sprinkle with 1 teaspoon caraway seeds. Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them. Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds. Cover and bake 1 hour.

OLD WEST PORK CHOPS

Yield: 6 Servings 6 Pork Chops -- trimmed of Fat 1 large Onion -- sliced thickly 3 tablespoon Chili Powder 1 Green Bell Pepper -- Chopped 1 cup Rice -- uncooked 8 ounces Tomato Sauce 1 1/2 cup Water 2 teaspoon Salt Brown pork chops in vegetable stock. Remove and refrigerate. Brown onion slices on both sides. Remove and refrigerate. Cook chili powder for 2 minutes then add remaining ingredients. Pour into casserole. Put pork chops on top of rice and put a slice of onion on top of each pork chop. Cover. Bake for 1-1 1/2 hours in a 350 degree oven.

ONE-DISH PORK CHOPS WITH RICE

Yield: 4 Servings 1/4 cup Onion; chopped 3 tablespoon Pepper, green; chopped 2 tablespoon Oil, vegetable; 1 cup Rice, white; raw 2 cup Tomatoes, stewed; chopped 2 teaspoon sugar; 1/2 cup Cheese, Parmesan; grated 4 each Pork chops;* *Use 3/4 pounds hot sausage instead of pork chops if you prefer. Heat oil in a skillet that can go into oven; add onions, green peppers, and rice. Saute until rice is translucent. Add sugar and tomatoes, blend. Top with pork chops and then cheese. Bake, covered, in preheated 350^F oven for about 1 hour. Uncover and carefully stir rice mixture after 50 minutes. Yield: 4 servings. Original Post by Jo Merrill Genie 6/12/93

ORANGE PORK CHOPS

Yield: 4 Servings 4 Whole Pork Chops -- 1" Thick 2 tablespoon Flour 1 teaspoon Salt 1/4 teaspoon Pepper 2 tablespoon Butter 1 tablespoon Brown sugar 1 Whole Orange Rind -- grated Orange Juice, From 2 Whole Oranges 2 Whole Oranges -- peeled and Sliced 1. Dust chops with flour seasoned with salt and pepper. 2. Heat butter in a heavy skillet with a cover, and brown chops about 5 minutes on each side. 3. Combine sugar, orange rind, and juice. Pour over chops. Cover, reduce heat, and simmer for 40 minutes. 4. Arrange orange slices on meat, and simmer an additional 5 minutes. 5. Put meat with orange slices on a heated serving platter. Add 2 tablespoons water to the sauce in the pan, stir, heat well, and pour over meat.

ORANGE-CHIPOTLE PORK CHOPS

Yield: 2 Servings 2 Pork chops 3/4" thick Smoked -if possible 1/2 cup Orange Juice 2 Chipotles in Adobo (canned) Or 2 dried reconstituted in Warm water for 20 min. Use -1 to reduce spicyness 1 pinch Salt 1/4 cup Triple Sec, Cointreau,Grand -Marnier or other Orange -Liqueur * Chipotle chiles are a type of smoked Jalapeno typical of Mexico. They can be found widely as far as I understand. If you cannot find them canned in adobo , you can use dry ones and reconstitute them, though I make the dish with the canned ones. ** This dish requires a Flambe, so if you cannot Flambe (or are afraid to do so), you can always take the orange liqueur and add it to the marinade before you reduce it though the result is not the same. Directions: In a blender or food processor, combine Chipotles, salt and Orange Juice. Place in a shallow dish together with pork chops and marinade in the refrigerator for at least 1 hour. Take chops out of marinade. Reserve Marinade. Put marinade in in a small saucepan and reduce until 1/3 of the liquid remains. In a frying pan, place pork chops and cook in medium-high heat until cooked through. Take chops out of the pan, and drain any excess oil. Put pan on high heat and cook until no liquid remains and a glaze is formed on pan. Take pan away from the heat and put the pork chops back on the pan. Add the 1/4 cup Orange Liqueur and Flambe. When the flames die out take chops out of the pan and keep warm. Put the pan back on the stove and add the reduced marinade. Heat until starting to boil. Put the chops in a serving platter and pour some sauce on top. Enjoy. It should be sweet and spicy. This is an original recipe based on a Mexican dish. Any comments to: Jaime Ernesto Ardieta eardieta@es.com.sv San Salvador, El Salvador

ORANGE-GARLIC PORK CHOPS

Yield: 6 Servings 6 each Pork chops 1 medium Orange 4 each Cloves fresh garlic 1/2 small Onion 1/4 teaspoon Powdered ginger Pepper 2 tablespoon Butter Salt to taste Remove fat from chops. Squeeze orange into small bowl, keeping as much pulp as possible. Press garlic into arange juice. Using garlic press, squeeze onion into orange-garlic mixture, being sure to remove onion skin. Add ginger and a pinch of pepper; stir well. Place chops in shallow baking dish, cover with marinade and let stand for at least 45 minutes. Melt butter in skillet with lid. Remove chops from marinade, reserving marinade, and brown chops on both sides in butter. Cover with remaining marinade and cook, covered for 10 minutes. Remove cover and cook until fork tender. Add salt and pepper to taste.

PAN-FRIED PORK CHOPS WITH ROSEMARY SAGE & A

Yield: 4 Servings Stephen Ceideburg 1/2 cup Flour 2 teaspoon Crushed dried rosemary 2 teaspoon Rubbed sage Salt and pepper, to taste 4 Pork chops, 3/4 to 1-inch -thick 2 tablespoon Butter 2 tablespoon olive oil 3 Garlic cloves, peeled 1/2 cup Mayonnaise 2 teaspoon Lemon juice 1 Garlic clove, minced Mix the flour with the rosemary, sage, salt and pepper. Dredge the pork chops lightly in the mixture. Heat the butter and olive oil in a skillet over high heat until the butter melts and sizzles. Add the garlic cloves and pork chops; cook, turning, until the chops are browned on both sides. Discard the garlic when it is browned. Reduce heat to medium-low and continue to cook the chops for another 10 minutes, turning them frequently until they are firm and no longer pink inside. Meanwhile, mix the mayonnaise with the lemon juice and minced garlic. Season to taste with salt and pepper. Serve the pork chops with dollops of the garlic mayonnaise. PER SERVING: 585 calories, 29 g protein, 13 g carbohydrate, 46 g fat (12 g saturated), 127 mg cholesterol, 310 mg sodium, 0 g fiber, Andrew Schloss writing in the San Francisco Chronicle, 12/16/92.

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