just ignore and let this one die

Maybe if we ask nicely, we can get it merged into this one.

YES!

/me chants "One of us... One of us...

Sigh. I hate trying to keep everyone's alts straight.

I need a


and a


Instead, I'll settle for


and


Good morning/night, folks!

Easy idea for pork chops. My mom used to make this, have no idea where she got the "recipe" or if she made it up. I made it the other night for the first time in eons and Ghosty loved it. Nothing gourmet, just tasty.

Preheat oven to 350 degress F.

Marinate chops in bottled Italian dressing, or mixture of good olive oil/red wine vinegar, maybe 15 minutes. I actually left this step out and it was fine without it.

Coat chops in beaten egg. Bread chops in Italian style bread crumbs, such as Progresso.

Heat about 1 or 2 tablespoons olive oil in nonstick pan over medium-high heat. Sautee chops on each side until browned, about 2 minutes each side. Remove from heat and place in oven. Bake for about 15 minutes, turning half way into cooking.

Let rest a few minutes before serving to allow chops to absorb their own juices.

That's it.

Just be careful not to overcook. Mine came out really nice and juicy doing it this way.

EDIT: You can use peanut oil, vegetable oil, whatever you have on hand too. I just prefer olive oil.

OO that sounds good Elora,thanks. I prefer olive oil as well.

Adjust cooking time to size of chops obviously. I'm sure if you cook enough, you'll be able to gauge when they are done. Mine were about 1/2" thick or so, without a bone. Maybe I only had them in 10 minutes, don't remember but certainly not more than 15.

Since St Patrick's Day is coming up, try this, it is FAB-U-LOUS!

Pork Chops in Guinness with onion gravy

*I delete the butter and go straight EVOO


8 1 inch thick pork blade chops or sirloin chops
salt and freshly ground pepper
All purpose flour
1 tablespoon unsalted butter
2 tablespoons vegetable oil
3 large onions, thinly sliced
3 large garlic cloves, minced
1 cup (about) Guinness stout or other dark beer
1 cup (about) chicken stock
1 tablespoon (or more) coarse-grained mustard
1 tablespoon chopped fresh parsley
1 1/2 teaspoons (or more) balsamic vinegar

Season pork with salt and pepper. Dredge in flour, shake off excess.
Melt butter with 1 tablespoon oil in heavy large deep skillet over
medium-high heat. Add pork in batches and brown well, about 6 minutes
per side. Transfer pork to plate. Set aside.

Dredge onions in flour; shake off excess. Heat remaining 1 tablespoon
oil in same skillet over medium heat. Add onions and garlic. Season
with salt. Cover and cook 5 minutes, stirring once. Uncover and cook
4 more minutes, stirring occasionally. Add 1/4 cup stout and 3/4 cup
stock and bring to a boil, scraping up any browned bits. Return pork
to skillet. Spoon some of onions over pork. Add enough additional
stout and stock to bring liquid halfway up sides of pork. Cover skillet
with foil, then lid. Reduce heat and simmer 20 minutes. Turn pork over
and cook until very tender, about 25 more minutes. Transfer pork and
onions to platter using slotted spoon.

Degrease pan juices. Boil juices until thickend slightly, about 10
minutes. Whisk in 1 tablespoon mustard. Add chopped parsley and 1 1/2
teaspoons balsamic vinegar. Taste, adding more mustard or vinegar if
desired. Pour gravy over pork. Garnish with parsley and serve.

/me remembers how juicy and yummy the pork was the other night

My god people. Recipe gossip now??

Wow. Thanks for that Brenda. I've been looking for a good recipe for St. Patricks Day, and this might do. Couldn't make corned beef because Ghosty gave up eating cow recently. Was going to tackle a Shepards Pie (lamb), still might, but this sounds delicious. Plus, the extra bonus of the Guinness to drink

I know. Just end the thread now

It's almost embarrassing how some of these people act. What's next? Home improvement tips?

Admins, Please close this thread. Gee whiz.

/gets razor blade in hand...

This sounds like too much work. Can I find something like it in the frozen food section that will go in the microwave?

Awww, Dartagnan, I'm hurt! I thought Dartagnan was supposed to be a defender of the people!

But...for your first post here:

I'm SO looking forward to this

Do many llamas eat pork?

Aww Bradley. Doubtful. But if you're ever in NJ, I'll cook you a dinner sans microwave

Yum, Brenda and Elora, thanks! I'm embarrassed to admit that the only things I do with pork chops are a) Shake and Bake b) Dijon/Rosemary rub.

Ok, now I'm REALLY off to bed. *wave*

Yeah, in LA it would probably be made from tofu....blech.

Hey, Shake and Bake for pork is great. I use it all the time, especially with boneless chops.

Nope, not many.

No embarrassment there. Mine was no better . I'm sure my mom must have gotten off a Kraft box or something.