[hvannostrand1]

Does anyone have a good recipe for bone in pork chops? I don't really like them plain. Also boyfriend is very picky so any ingredients a 3 year old wouldn't eat, he probably wouldn't either.

Thanks,

Heather

p.s. I did look under dinners and couldn't find very many. Also I don't like soy flour

[kjkmurphy]

Do they need to be bone-in? I grew up on the driest pork chops and swore I'd never eat pork again. UNTIL I discovered pork tenderloin - moist and tasty and you can use any other marinade on it - teriyaki sauce, or dijon mustar with olive oil, garlic and spices - lots of ways to make it.

We grill it (or you can bake it) ..

Kris
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[mhayden999]

I like them baked with a little olive oil and some fresh chopped garlic on top, or just grilled.

Mark
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[joy828]

We do love our pork!

I bake most any kind of pork, including chops - just put them in a baking pan cover with sliced onions & garlic - salt & pepper to your liking - cover with foil and bake about 45 minutes (depending on what you are baking) at about 350 degrees. You can take it out and test it and if it isn't tender, you can cover it back up and bake a little longer. Sometimes I will put some shredded cabbage or broccoli in the pan, too.

We grill it (pork steaks rather than the chops, usually), also. I find it is easy to get pork chops too dry - we prefer the pork steak because it is less dry when grilled.

Man, I'm getting hungry for pork!

Joyce
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[greeneyes]

I broil boneless, thick cut pork chops sprinkled with fresh, chopped rosemary. Dried chopped rosemary is okay too, until you try fresh that is.

[jkmfrog]

just about any seasoning blend will help perk them up.

have you tried George's Tequilla chicken marinade? I use this for pork all the time. You might also want to try the scampi butter. I use it on every meat. Just top and bake, or cook in pan, then top with the butter mix.

Fresh herbs are my second choice: basil, rosemary, thyme, and parsley are favorites.

I'm also partial to cajun and also jerk seasoning blends but they tend to be quite spicy. A mix of chili powder, cumin, garlic powder and salt is also great on pork or chicken. Just sprinkle a bit of each on the pork chips and saute, grill or broil.

[egglover]

We recently tried this and it was very good:

In a nonstick skillet, olive oil, and your pork chops which have been rubbed over with olive oil, salt, cayenne pepper, ground ginger. Cook at medium or medium low heat, covered. After 15 min. turn them over, and add 1/4 C dry white wine. Let them cook another 15 minutes, and when they are definately done, (try smelling them,) add some butter chunks, and when they are melted, add some heavy cream (a lil) and to finish it up, add a lil sour cream. This makes the best tasting creamy pork gravy. It is the blending of the butter, cream, and sour cream in the pan that does the trick. After plating your pork, spoon the gravy over it. OH man, it is so yummy. I didn't follow a recipe, so can't give exact amounts. A couple tablespoons each is a good place to start, and see how it looks.

[mgonser]

Hi Heather,

We love pork products here too. One that we really find is moist is take the rib chops, put them in a 9x13 pan, pour olive oil on top, I spray the pan with PAM first, add onions (I like the Red) garlic, lots of fresh mushrooms and if you want a sauce mix together sour cream and a little butter and add that half way through. (i bake it for about 45 min total) and they are very moist and it makes a gravy like cream of mushrrom soup. If you want to do the reduction in a pan, brown your chops first with the onions, mushrooms and garlic, put them on a plate put in the sauce ingredients, reduce the liquids and then replace the chops to finish cooking.

Another easy way is go to soups, and find Dinah's cream of anything soup, make that, and use it like cream of mushroom soup and bake in the oven. I've done this making cream of chicken soup and we like spice so I will had jalopenas and it makes the best chicken thighs, thanks to Dinah, I've make a big batch of this and taken it to potlucks, sprinkling a little paprika and parsley for garnish and people always ask me for the recipe.

Marylyn

[Dingie_Dinah]

Wow, thanks Marylyn!!! I can't take credit for the recipe tho, a good friend of mine from another group gave it to me.

What I like about it is it's so adaptable to any veggie combo.

I had never thought about using it to cook with. Good Idear!!!!

HUGZZZZZZZZZZZZZZZZZZZZz
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Dingie Dinah
Stella Style since 5/2003

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Love to Share,
Health to Spare,
And Friends Who Care

"Nothing Tastes as Good as Thin and Healthy Feels"

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[mgonser]

Dinah, I also used the recipe to make a cheese soup base and made a chicken casserole, cut in bite size pieces - chicken, brocholi, and cauliflower, made "bread crumbs with almond flour and a little butter" and it is sooo good, especially in the cold winter days.

You give us sooo many good base ideas, that I love to experiment with...you rock!!! (as my grandson would say )

[DEBeachMom]

I like to slow cook thick slices of pork tenderloin with some low carb fruit preserves, usually cranberry or raspberry mixed with a small amount of deli mustard. The sauce that results is yummy and gives it a real kick!
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[Dingie_Dinah]

Awe shucks, thanks Marylyn!!! And your recipe sounds yummy!!!! Pass the plate, would ya?
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Dingie Dinah
Stella Style since 5/2003

May you always have
Love to Share,
Health to Spare,
And Friends Who Care

"Nothing Tastes as Good as Thin and Healthy Feels"

'Be kinder than necessary, for everyone you meet is fighting some kind of battle.'

[mgonser]

Suze,

That sounds so good, I like the sweet idea from the preserves, and the kinda sour from the mustards, and I like to try different kinds of mustards so this is great! Can't wait to make this.

Dinah, NO thanks needed, truly you give so much of yourself here and I always look for your name by a post. You give me so much appreciative tips, recipes, and sharing that I look forward too very much. You and so many others are very generous with being here and letting some like me counting on it to help us along our journey as you did yours.
Thanks.

Marylyn

[Melanie]

Hi Heather.

I know it's been a while since you posted this request, but I just saw it. My son gave me this recipe a few years ago, so I'm not sure where he got it. It's become one of our favorite ways to have pork chops. It works well with boned or boneless. I wasn't doing low carb at the time, but since have just eliminated the potatoes and it still tastes good. And if you have some family members not doing low carb, you could put potatoes on just half of it.

Arabian Pork Chops (this is for 6-8 chops)

Heat oven to 325. Brown pork chops in 2-3 tablespoons of olive oil w/garlic & paprika. Place in a 13 x 9 pan and set aside. Add 1 cup water to stock left in frying pan and boil down to about 1/2 cup.

On top of pork chops put a layer of sliced onions, sliced tomatoes and then sliced potatoes if desired.

Sprinkle with salt and pepper. Then pour reduced stock over top. Cover with foil and bake for 2 hours at 325. Uncover & broil on high to brown for just a few minutes. Then enjoy!!
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[Dingie_Dinah]

BUMP!!!! I had some of the most tender pork chops for lunch today that had a "gravy" over them. They looked horrible, but tasted SO good! I only got a couple of bites, (we were all sharing some meat&three take out) but now I'm looking for some way to recreate them this weekend. I think this thread will do it!

sliced pork loin, browned in the skillet, then cream of anything soup over it? or maybe the idea with cream and sour cream??? Decisions Decisions!
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Dingie Dinah
Stella Style since 5/2003

May you always have
Love to Share,
Health to Spare,
And Friends Who Care

"Nothing Tastes as Good as Thin and Healthy Feels"

'Be kinder than necessary, for everyone you meet is fighting some kind of battle.'