Toots said:
I have 2 thick cut pork chops defrosting but I have no idea what to do with them - need ideas!
Slash across the meat on both sides a couple of times and brush with olive oil. Brush a small roasting tin to fit the chops with olive oil. I say olive oil because that's what I nearly always use. Lard, duck fat or other oil would be fine.
Very finely chop a small onion or a shallot, mix with parsley (fresh if you have it, dry if not) to taste and some dried breadcrumbs. Moisten with a very small amount of oil.
Press a quarter of the onion mixture onto one side of each chop. Place the chops onion mixture side down in the dish and then press the rest of the mixture on to the top surface of the chops.
Bake in the oven at 175ºC for half the time you think they'll need (depends on how thick they are).
Remove from the oven and pour in enough cider to reach just below the surface of the chop - you don't want to cover the chops with cider if you want a nice crunchy topping. If you like a thick gravy, add gravy powder, granules or even a touch of flour to the cider and stir in. Bake for the rest of the time you think they'll need.
Very easy, very tasty.
As for us, we're having pork chops as well, but they're thin cut so we'll be having them grilled as are with grilled courgettes and baby potatoes. It's cold by our standards here, so I'll get out a small Christmas pud that I have that we didn't want on the day...
Atleast the pie will do for tomorrow, and I have lots of soup for today. but I'll miss DH.
