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Old 04-16-2005, 09:23 AM   #21
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Mine would be in a tomatillo gravy... which is a little too easy but I promise it's some of the best you've ever had.

Basically get the pork chops a frying. Once they start to brown throw in sliced onions and a diced tooth of garlic. Once the pork chops develop toasted spots throw in about a half cup of water and whirl it around in the pot to dislodge the stuck on bits. Even better of course is a shot of tequila instead of water. After that add about a cup of la costena tomatillo sauce or del monte out of one of those small cans if availabe and let this simmer for a few minutes. Then you are definatly all set!
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Old 04-16-2005, 10:26 AM   #22
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Peach glazed stuffed pork chops

Peach Glazed Stuffed Pork Chops
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Old 04-16-2005, 11:09 AM   #23
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Saucy Pork Chops

6 pork chops
1 med. onion chopped
1 can cream chicken soup
1/4 cup catsup
2 to 3 tsp. worcestshire sauce
In skillet brown pork chops on both sides in a little fat. season with salt and pepper. Top with onions, Combine the rest of the ingriedinents pour over chops, cover simmer for 35 to 45 min.
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Old 04-16-2005, 07:04 PM   #24
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Quote:
Originally Posted by Bangbang
Pork Chops with Mushroom gravy

4 pork chops
1 can cream of mushroom soup
1 packet Lipton Onion Soup Mix
1/2 teaspoon pepper
2 tablespoons oil

1. Brown the pork chops in the oil while they are browning, mix the cream of mushroom soup and onion soup mix together with one can of water.
2. After chops are browned add the mixture to the frying pan with the chops and simmer for about 45 minutes covered. Serve with mashed potatoes.
Ok, Bang, I am going to make your recipe tonight for dinner. I will let you know what I think.
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Old 04-17-2005, 12:48 AM   #25
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I made Bang's recipe. They were great. The pork chops were nice and tender. The recipe was easy and would be good for a work night, soccer night, etc. I had it with mashed potatoes like Bang suggested. Yummy!! The recipe made plenty of sauce for me.
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Old 04-17-2005, 10:06 PM   #26
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Well, I love Blackened anything, so please include pork chops!

However, here's one I did last week.

Grilled Pork Chops with Brandied Peach BBQ Sauce
Yields: 4 servings

Four bone-in center loin pork chops
2 T Blackened Seasoning
2 T olive oil
For the sauce:
1# fresh peaches
-or- frozen peaches
¼ c (½ stick) butter
1 T minced ginger
1 T brown sugar
¼ c brandy
½ c Mutha Sauce
1/8 t ground cinnamon
Salt and pepper to taste

Heat a grill and get it nice and hot.
Slit the bootstrap tendon on the side of each chop (if there is one) in one place so the chops won’t curl on the grill. Mix up a paste of the blackened seasoning and oil. Rub this generously into the chops. Set aside.
Slit the skin of the peaches on the bottom in a cross, then “shock” them by plunging them into boiling water for about 30 seconds. Remove, peel, and cut in half. Pluck out the pits, and slice the peaches up lengthwise.
Drop the butter into a saucepan and set over medium heat. Once it melts, add the ginger and cook until soft. Slide in the peach slices and brown sugar and give it a gentle stir. Pour in the brandy (carefully!) and ignite. Once the flame dies down, add the Mutha sauce and cinnamon and season with salt and pepper to taste.
Check the fire. If you’re using charcoal, spread a nice even coal bed and set the chops directly over the coals. When the juices rise up to the surface near the bone, give the chops a flip. Continue cooking until the meat reaches an internal temperature of 145 - 150°F. All in all, the chops should be done in 8 - 10 minutes. Don’t overcook them. Plate, and spoon some sauce over the chops.

Mutha sauce
Yields: 3 - 3 ½ c

2 T vegetable oil
½ c minced onion
¼ c minced green pepper
1 small (canned) jalapeno pepper, seeded and minced
Pinch each salt and black pepper
1 T minced garlic
One 15 oz can tomato sauce
1 c Heinz ketchup
½ c water
¼ c + 2 T Worcestershire sauce
¼ c cider vinegar
2 T lemon juice
2 T molasses
2 T cayenne pepper sauce, such as Louisiana Brand Hot Sauce
2 T spicy brown mustard
¼ c + 2 T c dark brown sugar, packed
1 ½ t chili powder
1 t coarsely ground black pepper
¼ t ground allspice
1 ½ t liquid smoke, optional

Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños, and give them a stir. Season to taste with salt and pepper, and cook until soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the liquid smoke. Bring to a boil, then lower the heat to a simmer. Simmer for 10 minutes. Swirl in the liquid smoke and let the sauce cool. Cover and refrigerate.
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Old 04-18-2005, 04:41 AM   #27
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My favorite way to make pork chops is very simple. I take a pork loin, trim the chain while leaving the fat cap, and slice it into chops about 1" thick. I then wrap a slice of thick cut bacon around it, filet mignon style, and secure with two flat toothpicks. Coat liberally with Montreal Seasoning or Canada's Best Steak Spice and cook over med heat on your gas or charcoal grill.

You can brine them first, but the fat cap & bacon do a good job of keeping them juicy. You may want to keep a spray bottle of water handy to keep flareups down (lots of fat dripping from cap & bacon).

Just made this tonite, in fact!
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Old 04-18-2005, 12:22 PM   #28
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Thumbs up Pork Chops

I am not sure mom had a name for this but boy is it good!

4 to 6 boneless porkchops (I don't use the thin ones)
1 onion cubed
1 green pepper cubed
2 8 oz. cans tomatoe sauce

Quickly brown chops in a little oil and season with garlic powder,salt and pepper. Add the 2 cans of tomatoe sauce,onion and green pepper, and a small amount of water. Simmer over low heat for 1 to 1 1/2 hours or untill chops are tender. Serve chops with homemade mashed potatos. The tomatoe swauce makes a wonderful gravy. Very easy, comfort food.
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Old 04-18-2005, 10:26 PM   #29
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Quote:
Originally Posted by Rob Babcock
My favorite way to make pork chops is very simple. I take a pork loin, trim the chain while leaving the fat cap, and slice it into chops about 1" thick. I then wrap a slice of thick cut bacon around it, filet mignon style, and secure with two flat toothpicks. Coat liberally with Montreal Seasoning or Canada's Best Steak Spice and cook over med heat on your gas or charcoal grill.

You can brine them first, but the fat cap & bacon do a good job of keeping them juicy. You may want to keep a spray bottle of water handy to keep flareups down (lots of fat dripping from cap & bacon).

Just made this tonite, in fact!
Yum!! I will have to give this recipe a try. Thanks!!
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Old 04-19-2005, 06:22 AM   #30
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My best are lightly seasoned with salt and pepper, then thrown on teh barbecue, along with soem maple chunks, covered and cooked about 4 minutes per side, using the direct heat method on a Webber Charcoal grill. A honey-mustard glaze, or a fruit glaze of cherry, pineapple, apple, terryaki, tomatoe base BBQ sauce, etc. can all be used with these chops, and are usually added as a sauce on the plate, rather than cooked onto the chops. That way, the meat recieves maximum flavor from the smoke.

And for those who day they don't have the time to BBQ, or to wait for the charcoal to heat up, I just crumple up about four sheets of newspaper, place it under the charcoal, in the belly of the kettle, lite it, and start preparing the sides. By the time the fire is hot, it's time to put the chops on. And as they take only about eight minutes to cook, they are done just as the side dishes complete. I mean, potatoes take about 30 minutes to cook, depending on the method. Most fresh veggies are the same, including prep time of course.

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