Pork chops are a pretty popular meat choice in our house (at least as far as Chad and I are concerned, Erik is still learning to like them), However, I was sick of preparing them more usual way, so I searched for a new recipe to maybe add to my repertoire (kind of the point of this blog, right?)
Hungarian Pork Chops
4 pork chops
salt and pepper to taste
1/4 cup flour
1 cup sour cream used a light sour cream)
1/4 cup dry sherry (mine was not dry)
1/4 ketchup (I used less than this based on reviews)
1 teaspoon Worcestershire sauce
1/4 teaspoon paprika (fairly certain I used more than this)
1 bay leaf
Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
In a medium bowl combine the sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf. Mix together and pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through.
Would I make this again? Yep! The chops were very tender, didn't really need a knife to cut them. They probably also simmered for closer to and hour and a half since Chad was late getting home. Not Erik approved, however. He'll just have to learn to like them.
Showing posts with label pork chops. Show all posts
Showing posts with label pork chops. Show all posts
Thursday, October 21, 2010
Friday, April 9, 2010
Karin's Bonus Week 14 Recipe: Lime Pork Chops with Tomato Sour Cream Garnish (but not with pork)
This recipe is from a book that we got for a wedding present, The Big Book of Backyard Cooking. I have made this recipe in the past with boneless pork chops and it was amazing. This time, I didn't have the pork chops, but had some nice tuna steaks thawed. I thought, hmmm, citrus and seafood usually have an affinity, I wonder what would happen if I used the tuna?
Lime Pork Chops with Tomato Sour Cream Garnish
6 - 5oz boneless centercut pork loin chops, 3/1-1" thick, trimmed of fat (I used tuna steaks instead.)
1/4 c olive oil
3 serrano peppers, seeded and minced
2.5 T fresh lime juice (2-3 limes) (I used bottled)
1.5 tsp ground cumin
Kosher salt
3/4 tsp red pepper flakes
Garnish
3/4 c sour cream
12 small cherry tomatoes, quartered & seeded
3 green onions including 3" of green stems, finely sliced
Kosher salt
3 T chopped fresh cilantro
*I ended up using 2 tsp of red pepper flakes in the marinade, as I forgot to buy the chile peppers. I also used 1 med tomato instead of the cherry tomatoes, as there were none at my market.
1. Place pork chops in a shallow glass dish that will hold them in a single layer. Whisk together 1/4 c oil, chiles, lime juice, cumin, 1 tsp salt and red pepper flakes. Pour over pork. Cover & refrigerate. Marinate 6 hr or overnight, turning several times. Bring to room temp 30min before grilling.
2. Prepare the garnish 30 min before grilling. Mix all garnish ingredients together in a small bowl. Set aside at room temp.
3. When ready to cook, oil a grill rack & arrange 4-5 in from heat source (we don't usually oil the rack). Prepare grill for a hot fire. Remove pork from marinade and pat dry. Grill until cooked all the way through, 6+ min per side. Arrange chops on a platter. Garnish with sauce, and pass extra sauce separately.
Results: Just as good with the tuna steaks. However, I would cut in half the spicy pepper if I do it again with tuna, as it was WAY spicier than with the pork, even with only half of the marinating time. We had to use the sour cream sauce to cut the spice. But, still, the tuna was a great alternative to the pork. I wonder what would happen if I used chicken? Hmmm....
Lime Pork Chops with Tomato Sour Cream Garnish
6 - 5oz boneless centercut pork loin chops, 3/1-1" thick, trimmed of fat (I used tuna steaks instead.)
1/4 c olive oil
3 serrano peppers, seeded and minced
2.5 T fresh lime juice (2-3 limes) (I used bottled)
1.5 tsp ground cumin
Kosher salt
3/4 tsp red pepper flakes
Garnish
3/4 c sour cream
12 small cherry tomatoes, quartered & seeded
3 green onions including 3" of green stems, finely sliced
Kosher salt
3 T chopped fresh cilantro
*I ended up using 2 tsp of red pepper flakes in the marinade, as I forgot to buy the chile peppers. I also used 1 med tomato instead of the cherry tomatoes, as there were none at my market.
1. Place pork chops in a shallow glass dish that will hold them in a single layer. Whisk together 1/4 c oil, chiles, lime juice, cumin, 1 tsp salt and red pepper flakes. Pour over pork. Cover & refrigerate. Marinate 6 hr or overnight, turning several times. Bring to room temp 30min before grilling.
2. Prepare the garnish 30 min before grilling. Mix all garnish ingredients together in a small bowl. Set aside at room temp.
3. When ready to cook, oil a grill rack & arrange 4-5 in from heat source (we don't usually oil the rack). Prepare grill for a hot fire. Remove pork from marinade and pat dry. Grill until cooked all the way through, 6+ min per side. Arrange chops on a platter. Garnish with sauce, and pass extra sauce separately.
Results: Just as good with the tuna steaks. However, I would cut in half the spicy pepper if I do it again with tuna, as it was WAY spicier than with the pork, even with only half of the marinating time. We had to use the sour cream sauce to cut the spice. But, still, the tuna was a great alternative to the pork. I wonder what would happen if I used chicken? Hmmm....
Wednesday, January 20, 2010
Jennifer's Week Three Recipe - Pork Chops for the Slow Cooker
I declare this week to be Slow Cooker/Crock Pot Week... although Tricia's recipe was for week 2, not 3. Hmm. Well, I guess it isn't Slow Cooker/Crock Pot week.
Anyway, this week's recipe came from Allrecipes.com. Link to it is ... here.
Pork Chops for the Slow Cooker
6 boneless pork chops (Mine had bones because that's what I had on hand. Honestly, I think they have a better flavor, but that could be in my head.)
1/4 cups brown sugar (I used between 1/3 and 1/2 cup, explanation below)
1 teaspoon ground ginger
1/2 cup soy sauce (I used 1/3 because, frankly, that's what was left in the bottle.)
1/4 cup ketchup (I used a bit more than 1/3, again explanation below)
2 cloves garlic, crushed (I used the equivalent in garlic powder since I did not have fresh garlic on hand and was not going to run to the store for a head of garlic.)
salt and pepper to taste
1. Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
2. Cook on Low setting for 6 hours, until internal temperature of pork has reached 160 degrees F (70 degrees C).
Would I make this again? Considering that NOTHING was left after my guys got to it, yes. I simply served it with rice and it was a hit. Next time I may throw a vegetable for a side to go with it. I was on a tight schedule this evening and had to eat before Chad got home and dash out the door as he walked in. I felt a meal in the Crock Pot was better than the guys having a frozen pizza or fast food for dinner, even if we did not get to eat together.
Explanation concerning the sauce: I used the above recipe as more of a guideline than anything. In fact, I think that if you made the sauce as written and compared it to what I made, they could be considered completely different recipes. It started with me being short on soy sauce, which was actually OK because a 1/2 cup seemed like an awful lot to me and would provide a very salty flavor. I also did not add any additional salt. I added more ketchup than the recipe calls for because Erik loves ketchup. Really. That is exactly why I did it. I probably put in more than a teaspoon for ground ginger - I didn't measure and I like ginger. Same with the garlic. I put in the called for amount of brown sugar and then tasted the sauce. It was far too salty for my tastes. More sugar went in. Then, taking the advice of some of the reviewers, I added some honey (not sure how much, just squirted it in until it felt like the right amount). Then I got even more creative and added some Worcestershire and Sweet Baby Ray's (again with the not measuring). Chad and Erik both loved the sauce and I think my Crock Pot is going to see a lot of pork chops like this.
Anyway, this week's recipe came from Allrecipes.com. Link to it is ... here.
Pork Chops for the Slow Cooker
6 boneless pork chops (Mine had bones because that's what I had on hand. Honestly, I think they have a better flavor, but that could be in my head.)
1/4 cups brown sugar (I used between 1/3 and 1/2 cup, explanation below)
1 teaspoon ground ginger
1/2 cup soy sauce (I used 1/3 because, frankly, that's what was left in the bottle.)
1/4 cup ketchup (I used a bit more than 1/3, again explanation below)
2 cloves garlic, crushed (I used the equivalent in garlic powder since I did not have fresh garlic on hand and was not going to run to the store for a head of garlic.)
salt and pepper to taste
1. Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
2. Cook on Low setting for 6 hours, until internal temperature of pork has reached 160 degrees F (70 degrees C).
Would I make this again? Considering that NOTHING was left after my guys got to it, yes. I simply served it with rice and it was a hit. Next time I may throw a vegetable for a side to go with it. I was on a tight schedule this evening and had to eat before Chad got home and dash out the door as he walked in. I felt a meal in the Crock Pot was better than the guys having a frozen pizza or fast food for dinner, even if we did not get to eat together.
Explanation concerning the sauce: I used the above recipe as more of a guideline than anything. In fact, I think that if you made the sauce as written and compared it to what I made, they could be considered completely different recipes. It started with me being short on soy sauce, which was actually OK because a 1/2 cup seemed like an awful lot to me and would provide a very salty flavor. I also did not add any additional salt. I added more ketchup than the recipe calls for because Erik loves ketchup. Really. That is exactly why I did it. I probably put in more than a teaspoon for ground ginger - I didn't measure and I like ginger. Same with the garlic. I put in the called for amount of brown sugar and then tasted the sauce. It was far too salty for my tastes. More sugar went in. Then, taking the advice of some of the reviewers, I added some honey (not sure how much, just squirted it in until it felt like the right amount). Then I got even more creative and added some Worcestershire and Sweet Baby Ray's (again with the not measuring). Chad and Erik both loved the sauce and I think my Crock Pot is going to see a lot of pork chops like this.
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