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Old 08-25-2006, 10:54 AM   #1
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Need help with what to do with pork chops

hi folks.
I bouhght a large package of pork chops cause they were on the weekly sale adds at the market. I'd like to make them for dinner tonight but am in a rut as to how to do them. Any suggestions? Usually it's s&p browned in a bit of fat, turned over and that's it. Helpful hints that will be tasty, also feel free to add the rest of my dinner menu too if you'd like.

Thanks.............Susie

PS, well, I just took them out of the freezer and didn't realize how BIG a package of Pork Loin Assorted Chops I'd frozen. Good grief! How much can anyone eat in one sitting? I guess I'll do them all up as I can't refreeze. The ones not eaten will go into Seal-0-Meal bags then get tossed in the freezer for the future.

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Old 08-25-2006, 11:04 AM   #2
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make a pork dijon.

Season and Brown chops, put aside. In your pan add two tablespoons dijon mustard, and 1/4 cup white wine to deglaze. Let the wine cook and reduce (won't take but a minute), add a pint of cream or half and half, 1/2 tsp dried thyme, tsp parsley and return chops to pan. adjust salt and pepper, simmer till done. Serve over parsley potatoes or noodles.
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Old 08-25-2006, 11:15 AM   #3
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Aloha Pork Chop Skillet
Makes: 4 servings

2 tsp. oil
4 bone-in pork chops (1-1/2 lb.)
1 medium each: red and yellow pepper, cut into chunks
2 cans (8 oz. each) pineapple chunks in juice, undrained
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT CATALINA Dressing
1-1/2 tsp. garlic powder
1-1/2 cups MINUTE White Rice, uncooked


HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook
5 min. on each side or until browned on both sides.
ADD peppers, pineapple with its juice, broth, dressing and garlic
powder; mix well. Bring to boil.
STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until
chops are cooked through (160°F.) Remove from heat; let stand 5 min.
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Old 08-25-2006, 11:30 AM   #4
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If they are thick chops you can slice them down the middle and make a stuffing of celery, carrots, onions, gr peppers, and sharp cheddar etc. Season with salt, pepper, fresh garlic.

Split the chops to make a pocket, then brown for a few minutes per side. Then remove the chops from pan. put stuffing mixture except for cheese in the pan and cook for a few minutes. Remove pan from heat, add cheese, amd mix till cheese is melted. Stuff the chops with the stuffing mix and put in a pan or dish and bake in the oven for 20 minutes or so till the chops have finished cooking. These are great, and this recipe could be easily modified to suit your tastes.
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Old 08-25-2006, 11:34 AM   #5
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I just wanna thank you both cause these two are both very doable. Now I must decide. Since cleaning and reorganizing the butlers pantry (and making a list of EVERYTHING in there including 7 different kinds of mustard and 21, yes 21 jars of various mayonnaises), I have all the ingredients needed, oh well, I may just make a batch of each and freeze what's left. Thanks again. You're both stars!

Just read yours Vag.............they're thin, I wish they were really fat and I would have stuffed them........maybe next time..
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Old 08-25-2006, 12:46 PM   #6
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Quote:
Originally Posted by LEFSElover
Just read yours Vag.............they're thin, I wish they were really fat and I would have stuffed them........maybe next time..
You could do a similar thing, but instead of stuffing them just put the mix on top of the chops for baking. that might simplify the recipe and would probably taste about the same.

Just looked at Constance's recipe. I would go with that!
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Old 08-25-2006, 12:56 PM   #7
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This recipe may be a little wintry, but it sure is good!

Pork Chops, Étouffée Style
Note the title says “Étouffée-STYLE.” This recipe is the culmination of years of “research” to get the right flavor without so much fat, and to shorten the process. Since my favorite person to cook for loves pork chops, they became the meat of choice. You could also make this dish with chicken, shrimp, crawfish or anything else you¹d like to lick your fingers after!
6 servings
6 center cut pork chops, each about 1-1/2 inches thick
Creole Seasoning Mix
about 1 ¼ cups flour
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon ground cayenne pepper
vegetable oil for frying
½ cup finely chopped onions
½ cup finely chopped celery
½ cup finely chopped green bell peppers
about 3-1/2 cups chicken stock
¾ cup very finely chopped scallions
2 tablespoons unsalted butter


1. Remove any excess fat from the pork chops. Rub some of the seasoning mixture on both sides of each piece, covering evenly. Let stand at room temperature for 30 minutes.


2. Combine the flour, salt, garlic powder and cayenne. Coat the pork chops on all sides. Reserve any excess flour.


3. In a large, heavy skillet heat 1/3 cup of Canola oil. Brown the pork chops evenly on both sides, about 5 minutes per side. Drain on paper towels and set aside. Scrape pan bottom with a wooden spoon to loosen any stuck particles. Make sure you have ½ cup oil in the pan.


4. Heat the oil until it starts to smoke. Measure out ¾ cup of the reserved flour. In a small bowl combine ¼ cup each of onions, celery and bell peppers.


5. When oil is hot, remove skillet from heat and add the flour, stirring until all the flour is blended into the oil. Return skillet to a medium high heat and stir constantly until the roux is dark red-brown, about 3 to 4 minutes. DON’T LET IT SCORCH OR SPLASH ON YOUR SKIN!!! Immediately remove roux from heat and whisk in all the chopped vegetables except the scallions. Continue whisking until the roux stops turning darker, about 2 to 3 minutes.
Set aside.


6. Bring 3 ½ cups of stock to a rolling boil in a 2-quart saucepan. Add the stock by ladlefuls to the vegetable mixture, stirring each time until the mixture is thick and bubbling. Continue to add the stock to the vegetable mixture in this manner until all the stock has been incorporated into the sauce, and the sauce is thick and dark brown. Simmer the sauce uncovered over medium-low heat all the while you are adding the stock. (The étouffée sauce should be the consistency of very thick gravy.)


7. Replace the pork chops into the sauce. Cover and simmer over low heat for 15 minutes, checking often to make sure nothing is sticking.
8. Just before serving, melt the butter in a small saucepan over medium heat. Add the scallions and sauté about 2 minutes. Arrange the chops on a platter with the sauce over and around them, and top with the scallions. Serve immediately with fluffy rice on the side.

Wine Tip: This All-American dish wants the All-American red ­ Zinfandel. One from Ridge or Montelena would be wonderful.
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Old 08-25-2006, 01:44 PM   #8
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try bar b-quing them...
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Old 08-25-2006, 01:59 PM   #9
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....only BAD thing I can think of to do to a pork chop would be to burn them!
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Old 08-25-2006, 02:19 PM   #10
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I'm drooling here June! Okay, those pork chops, rice, Maque Choux, and sweet potato pie! I'm dying and goin' to heaven. This will be Sunday night's dinner! Thank you!
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