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Old 09-07-2014, 12:21 PM   #21
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Quote:
Originally Posted by vitauta View Post
some good info and recipes here: just scroll down to 'everything you need to know about pork chops'
https://mail.google.com/mail/#inbox/14850ab9cf23f927
That link is to Googlemail. It looks like it's something in your inbox, so it doesn't show us anything. Try printing it as a PDF and then attach it to a post. Or, copy it and paste it into a text editor.

Or there might be a link in your email that you could c&p.
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Old 09-07-2014, 02:19 PM   #22
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Quote:
Originally Posted by vitauta View Post
some good info and recipes here: just scroll down to 'everything you need to know about pork chops'
https://mail.google.com/mail/#inbox/14850ab9cf23f927
sorry bout the bad link, folks. i copied it directly from the address bar, but apparently it is attached to my email address, and cannot be separated. (at least, i can't) i went directly to the website where i found the pork chop info, but not under a single http address. if you search 'food52 pork chops' you will see a page there with all of the recipes and pork chop info i was trying to post.
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Old 09-07-2014, 08:37 PM   #23
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When in college, I could get small center cut chops for cheap! I would sear them and arrange them in a deep skillet with a tight lid. Add a sprinkle of salt and pepper, and then a thin ring of green pepper would be placed on top of each chop, about a tablespoon of raw rice in the center of each ring and top each rice mound with a splayed, whole canned tomato. Dump the juice over everything and rinse the can with a bit of water. Bring it to a simmer and let simmer covered until done. (About 45-50 minutes until the rice was tender.) Each chop would be really pretty with its pepper, rice, and tomato mound. Totally a treat for a starving college student whose usual meal was generic PB&J.

My favorite cut varies depending on what I make, but I love this dish even today.

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Old 09-07-2014, 09:22 PM   #24
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Originally Posted by Kathleen View Post
When in college, I could get small center cut chops for cheap! I would sear them and arrange them in a deep skillet with a tight lid. Add a sprinkle of salt and pepper, and then a thin ring of green pepper would be placed on top of each chop, about a tablespoon of raw rice in the center of each ring and top each rice mound with a splayed, whole canned tomato. Dump the juice over everything and rinse the can with a bit of water. Bring it to a simmer and let simmer covered until done. (About 45-50 minutes until the rice was tender.) Each chop would be really pretty with its pepper, rice, and tomato mound. Totally a treat for a starving college student whose usual meal was generic PB&J.

My favorite cut varies depending on what I make, but I love this dish even today.

Copied and saved!
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Old 09-07-2014, 10:03 PM   #25
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Use a non-stick pan or spray a smidgeon of oil. Add water as needed. It's so easy.
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Old 09-07-2014, 10:47 PM   #26
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When I'm cooking thin boneless chops, I season them with salt and pepper, brown them well on both sides until just cooked, remove from pan and deglaze pan with a little white wine, reduce that to an almost syrupy consistency and plop in a spoonful of peach preserves or apple butter return the chops to the pan to coat with glaze.

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Old 09-07-2014, 11:23 PM   #27
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I made a nice thick loin chop with onion gravy tonight. It was excellent! Pan seared then finished with browned onions, chicken stock and flour to make a rich thick gravy for the mayonnaise mashed potatoes and sweet peas.

I can cross this dish off my list.
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Old 09-07-2014, 11:34 PM   #28
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i'm still full from dinner and you guys are making me crave pork chops.

andy, did you flour the chops first?

bakechef, (besides andy) who doesn't like fruit and chops?

man, i'm scribbling everyone's ideas down furiously. thanks, all.
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Old 09-07-2014, 11:45 PM   #29
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i'm still full from dinner and you guys are making me crave pork chops.

andy, did you flour the chops first?

bakechef, (besides andy) who doesn't like fruit and chops?

man, i'm scribbling everyone's ideas down furiously. thanks, all.

BT, no I didn't flour the chops. I browned them in bacon fat. I added the flour later to make the gravy.
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Old 09-08-2014, 02:31 AM   #30
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... who doesn't like fruit and chops?...
I thought apples and pork chops are supposed to go together? I'll cook chops in a pan until browned and almost done, remove to plate and cover with foil, and saute sliced shallots and apples until tender. Add the chops back to the pan along with a pat of butter and a splash of white wine (slightly sweet is fine). Nice autumn meal.

I've been looking for a recipe I used a long time ago that used canned whole-berry cranberry sauce and it was so good! Bought another can of sauce and haven't been able to find the recipe since. If I'm using canned I don't like the whole berry, I buy the Ocean Spray cran-raspberry kind. I make my whole berry sauce fresh.
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