"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-26-2013, 03:26 PM   #1
Assistant Cook
 
singer92's Avatar
 
Join Date: Sep 2013
Location: PA
Posts: 8
Question Pork Chop Ideas

I have pork chops fresh from the butcher, but Im not sure what to do with them. I have an electric skillet with no stove or oven. nor do i have seasonings... if i sear the chops then cook them in the skillet with cream of chicken soup will they taste ok?

also is it possible to make dumplings using the soup after the pork chops are cooked?

any input would help!

__________________

singer92 is offline   Reply With Quote
Old 09-26-2013, 03:32 PM   #2
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Yes, that will work. I used to make something similar stovetop, but used cream of mushroom instead. I also added some minute rice and milk (to mix with the soup and soak into the rice). And a can of green beans minus the liquid also found its way into the pan. Gently simmer until done. Add more milk if necessary. It was a tasty one pot meal without a whole lot of fuss or seasoning, but a couple shakes of tabasco was a nice addition.

oops. Edited to correct the dang auto correct feature. Tabasco, not tobacco, lol.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-26-2013, 03:47 PM   #3
Assistant Cook
 
singer92's Avatar
 
Join Date: Sep 2013
Location: PA
Posts: 8
thanks, i think it will work. do you think egg noodles would cook in the soup? they seem to cook faster than other pastas...
singer92 is offline   Reply With Quote
Old 09-26-2013, 04:00 PM   #4
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,757
Yes of course egg noodles will work fine. Personally, I kind of liked your first idea w/ dumplings. Be sure to put the skillet cover on if you make these. If you have a little onion, I would slice that in when you sear the chops.

Pork chops are one of my favorites.
Whiskadoodle is offline   Reply With Quote
Old 09-26-2013, 04:15 PM   #5
Assistant Cook
 
singer92's Avatar
 
Join Date: Sep 2013
Location: PA
Posts: 8
will dumplings cook right in cream of chicken soup?
singer92 is offline   Reply With Quote
Old 09-26-2013, 04:23 PM   #6
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
Quote:
Originally Posted by singer92 View Post
will dumplings cook right in cream of chicken soup?
No reason why not as long as there is enough liquid to cook the dumpling without drying out.
Mad Cook is offline   Reply With Quote
Old 09-26-2013, 04:28 PM   #7
Sous Chef
 
Rocket_J_Dawg's Avatar
 
Join Date: Aug 2013
Location: Barrie, Ontario
Posts: 757
I love chops in cream of chicken soup. After I plate the chop I like to stir in a bit of sour cream to the soup before spooning over the chop.
Rocket_J_Dawg is offline   Reply With Quote
Old 09-26-2013, 04:36 PM   #8
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Noodles, dumplings, cheese... basically all you are doing is cooking a casserole in your electric pan. You just want something that will cook relatively quickly (that's why I said minute rice instead of regular rice, so the chops don't overcook).
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-26-2013, 04:38 PM   #9
Assistant Cook
 
singer92's Avatar
 
Join Date: Sep 2013
Location: PA
Posts: 8
i dont have minute rice, or any rice for that matter, and my fiance wont eat rice... im cooking for 2...
singer92 is offline   Reply With Quote
Old 09-26-2013, 05:07 PM   #10
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,998
Another way to cook them is to gently fry them until they just start turning brown, about 4 minutes per side at 360' in your electric skillet, then add a package of pork ramen noodles, and some fresh mushrooms. cover and turn the heat to about 250' F. for another 7 minutes or so. You could add cream if you want, or milk. Thicken with a half teaspoon of cornstarch mixed with an equal amount of cold water.

You've got to get some seasonings in that home. There are so many things you can do with pork chops.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is online now   Reply With Quote
Old 09-26-2013, 07:41 PM   #11
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,358
Send a message via Skype™ to taxlady
I used to brown chops and some onion and then dump a can of Del Monte stewed tomatoes on and cook until everything was warm and the meat was no longer pink inside - ~ 160 F.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 09-28-2013, 09:17 AM   #12
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,314
Just a note, some soups are condensed and require additional liquid.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 09-28-2013, 10:25 AM   #13
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,776
Quote:
Originally Posted by CraigC View Post
Just a note, some soups are condensed and require additional liquid.
They require liquid to turn them back into soup, but if you're using it as a sauce, it requires little or no additional liquid. I usually add some chicken broth to add flavor, then let it reduce down again to a sauce consistency.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 09-28-2013, 08:10 PM   #14
Senior Cook
 
Raspberrymocha55's Avatar
 
Join Date: Aug 2013
Location: Pike County
Posts: 202
I used to brown the chops. Then add a sliced onion and steps of green bell pepper. Meanwhile slice a couple of potatoes skin and all. Stir into the onions/peppers. Add a bit of salt and pepper. Plop the chops on top and dump on a can of cream of mushroom soup and a half can of milk. Put the cover on and cook on low til the potatoes are done. But, please go buy yourself a few basic spices! Or, buy a pot or two of fresh herbs for your window sill.
Raspberrymocha55 is offline   Reply With Quote
Old 09-28-2013, 08:11 PM   #15
Senior Cook
 
Raspberrymocha55's Avatar
 
Join Date: Aug 2013
Location: Pike County
Posts: 202
Love spellcheck... That should be "strips" of bell pepper.
Raspberrymocha55 is offline   Reply With Quote
Old 09-28-2013, 08:24 PM   #16
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,145
if it is no too late, this is one of my favorite ways to prepare pork chops, compliments of Kadesma

http://www.discusscooking.com/forums...tnt-82807.html
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 09-28-2013, 10:09 PM   #17
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,998
Something I did with pork chops when I was home alone on evening; I think I was about 14 years old at the time. I heated a frying pan over medium heat. With just a touch of oil in the pan, I cooked 2 chops until they just started browning on both sides. I added a couple tablespoons of sherry wine that my parents had in the house, covered the pan, and cooked for about five more minutes. The chops were tender, moist, and tasted wonderful. I think it's the only time I ever enjoyed the flavor of any alcoholic beverage in cooking. Oh, one of my boys made a pretty good chicken marsalla once.

Other than that, I detest the flavor of wine in food.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is online now   Reply With Quote
Old 09-28-2013, 11:31 PM   #18
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,601
Cream of soups in general seem to work well with pork chops. Dumplings would be good and so would egg noodles, although you might want to add a little water to the cream of soup if doing the egg noodles. Frozen soup or stew veggies are also good cooked into it. I've added canned green beans, mushrooms, and corn at one time or another. Sometimes I just use one of them, sometimes more than one. Just make sure to drain them first. A can of french onion soup also works well in place of the cream of soups.

All of those will also work with b/s chicken breasts, chicken thighs, or cut up chicken leg quarters.

I hope your meal turned out tastey.
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 10-08-2013, 04:00 PM   #19
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
Quote:
Originally Posted by Chief Longwind Of The North View Post

Other than that, I detest the flavor of wine in food.
You shouldn't be able to taste the wine as such in your finished dish. It's there to enrich the flavour of the whole not to jump up and down shouting "Here I am, here I am".

If you are getting a strident alcohol flavour that overpowers the rest of the ingredients you probably haven't cooked the wine down enough. I have a recipe for a French beef casserole which requires half a bottle of wine reduced to a few spoonsful!

And you know what they say - never cook with a wine you wouldn't be happy to drink. If it isn't fit to drink it isn't fit to cook with.
Mad Cook is offline   Reply With Quote
Old 10-08-2013, 07:06 PM   #20
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,776
Quote:
Originally Posted by Mad Cook View Post
You shouldn't be able to taste the wine as such in your finished dish. It's there to enrich the flavour of the whole not to jump up and down shouting "Here I am, here I am".
One person's enriched flavor is another person's ewww! I made a beer-cheese dip for a party and a group of people were digging in, raving about it, and another person came to taste it. She spit it out and said why didn't you warn me? We're like, about what? It's good! But she couldn't stand the flavor. Such is life.
__________________

__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Reply

Tags
other, pork, pork chops

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 01:30 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×