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Old 12-25-2010, 11:41 PM   #11
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Glad to hear it went well. What did you finally decide to do?
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Old 12-25-2010, 11:42 PM   #12
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And merry Xmas.
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Old 12-26-2010, 04:02 AM   #13
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I marinated the chops overnight in a mixture of Worcestershire sauce, mustard, ginger, garlic, chicken stock, apple sauce, honey and rice vinegar. I pan-fried them in olive oil and made pan gravy with the drippings (I even used a little of the marinade, a nichols nursery herb blend, a little bit of bacon fat and a spoonful of sour cream). I served the chops with baked potatoes and spinach salad ... I forgot the mushrooms, sadly. Also my mother ate my baking apples, so we had vanilla ice cream for dessert.
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Old 12-26-2010, 03:20 PM   #14
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Quote:
Originally Posted by Gamer.in.the.Kitchen View Post
I marinated the chops overnight in a mixture of Worcestershire sauce, mustard, ginger, garlic, chicken stock, apple sauce, honey and rice vinegar. I pan-fried them in olive oil and made pan gravy with the drippings (I even used a little of the marinade, a nichols nursery herb blend, a little bit of bacon fat and a spoonful of sour cream). I served the chops with baked potatoes and spinach salad ... I forgot the mushrooms, sadly. Also my mother ate my baking apples, so we had vanilla ice cream for dessert.
Sounds yummy.
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Old 12-26-2010, 03:43 PM   #15
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Another option is to stand the chops on end and slice so you have two thin chops for each chop. Then beat the living daylights out of them, and use in any schnitzel-type dish you might have a recipe for.

Or, if you're splitting them, don't go all the way through, and stuff them. My favorite would be a thin slice of really good ham, and a slice of a good swiss or similar cheese. Then bread and sautee (if you happen to have a bit of sage on hand, a sprinkle goes well, either in the "stuffing" or in the breading (fresh in the stuffing, dry in the breading.

Good luck, let us know how it turns out.
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Old 12-26-2010, 09:05 PM   #16
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Quote:
Originally Posted by Claire View Post
Another option is to stand the chops on end and slice so you have two thin chops for each chop. Then beat the living daylights out of them, and use in any schnitzel-type dish you might have a recipe for.

Or, if you're splitting them, don't go all the way through, and stuff them. My favorite would be a thin slice of really good ham, and a slice of a good swiss or similar cheese. Then bread and sautee (if you happen to have a bit of sage on hand, a sprinkle goes well, either in the "stuffing" or in the breading (fresh in the stuffing, dry in the breading.

Good luck, let us know how it turns out.
I'll try that next time I make chops!
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Old 12-29-2010, 02:01 AM   #17
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pan-fried pork chops

I like to season my pork chops with salt, pepper, and coat them with either white corn meal or italian bread crumb seasonings then pan fry them. Sometimes I'll top it off with a little bit of soy sauce at the end.
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