I've got some pork chops and need some meal ideas?
Discussion
Any culinary whizzes able to lend an idea here? I have trawled the internet for any decent suggestions but all have left me uninspired.
Normally I can come up with an idea from nowhere, but all I can think about is basting them in a sticky barbeque sauce and dishing them up with chips - not my OH's idea of a decent meal after a long day at work whilst I've been sat around in pants all day due to being Credit Crunched
Normally I can come up with an idea from nowhere, but all I can think about is basting them in a sticky barbeque sauce and dishing them up with chips - not my OH's idea of a decent meal after a long day at work whilst I've been sat around in pants all day due to being Credit Crunched
Make some batter mixture and one-of-those-jars then you have sweet and sour pork balls 
or this one:
http://www.cookuk.co.uk/meat/pork/Sweet_and_Sour_P...
or this one:
http://www.cookuk.co.uk/meat/pork/Sweet_and_Sour_P...
Edited by Morningside on Wednesday 12th November 15:36
OllieWinchester said:
Wrong section, food drink and restaurants is that way..... ------->
Sure there will be some good ideas if you search in that sub forum.
HTH
No, I want something that you don't need to be Gordon "fSure there will be some good ideas if you search in that sub forum.
HTH
k this it's st" Ramsey to cook. I am an OK cook, just can't be arsed tonight really. 45 mins is all I want to spend!ETA that I have lurked here for 3 years so reckon this is the best section for my quandry
Edited by EngJock on Wednesday 12th November 15:42
Dead easy. Grill the chops.
Heat a knob of butter in a pan, once that has melted stir in a small tub of creme fraiche and a teaspoon of paprika, a chicken stock cube and grind a decent helping of black pepper into it. Let that heat up (the creme fraiche will turn much more runny, don't panic!).
Serve the chops with the sauce and some green veg.
Heat a knob of butter in a pan, once that has melted stir in a small tub of creme fraiche and a teaspoon of paprika, a chicken stock cube and grind a decent helping of black pepper into it. Let that heat up (the creme fraiche will turn much more runny, don't panic!).
Serve the chops with the sauce and some green veg.
10 Pence Short said:
Dead easy. Grill the chops.
Heat a knob of butter in a pan, once that has melted stir in a small tub of creme fraiche and a teaspoon of paprika, a chicken stock cube and grind a decent helping of black pepper into it. Let that heat up (the creme fraiche will turn much more runny, don't panic!).
Serve the chops with the sauce and some green veg.
That sounds delicious Heat a knob of butter in a pan, once that has melted stir in a small tub of creme fraiche and a teaspoon of paprika, a chicken stock cube and grind a decent helping of black pepper into it. Let that heat up (the creme fraiche will turn much more runny, don't panic!).
Serve the chops with the sauce and some green veg.
EngJock said:
10 Pence Short said:
Dead easy. Grill the chops.
Heat a knob of butter in a pan, once that has melted stir in a small tub of creme fraiche and a teaspoon of paprika, a chicken stock cube and grind a decent helping of black pepper into it. Let that heat up (the creme fraiche will turn much more runny, don't panic!).
Serve the chops with the sauce and some green veg.
That sounds delicious Heat a knob of butter in a pan, once that has melted stir in a small tub of creme fraiche and a teaspoon of paprika, a chicken stock cube and grind a decent helping of black pepper into it. Let that heat up (the creme fraiche will turn much more runny, don't panic!).
Serve the chops with the sauce and some green veg.
Here's a dish I did this Sunday, using pork loin chops.
Part-boil potatoes, parsnips and butternut squash. Add these vegetables to a hot roasting tray along with diced courgettes. Add sea salt and baste with olive oil. Roast at gas mark 7 for 30 minutes or until nicely browned, turning occasionally.
Ten minutes before roast veg are done, warm a small amount of olive oil in a frying pan (cast iron skillet is particularly good). Add pork chops and cook gently for about five minutes each side (time may vary according to thickness of meat). Five minutes into cooking add thinly sliced button mushrooms to the same pan. When meat is cooked, remove and place on warmed plate. Turn up heat under skillet and add a good helping of Marsala wine. Reduce this and juices of meat down. Add enough cream (I prefer Elmlea single) to create enough sauce to cover meat. (Sorry about vague quantities. I only measure things if making a cake.)
This dish also works well with steamed broccoli and carrots if you don't fancy the veg I suggested above.
Part-boil potatoes, parsnips and butternut squash. Add these vegetables to a hot roasting tray along with diced courgettes. Add sea salt and baste with olive oil. Roast at gas mark 7 for 30 minutes or until nicely browned, turning occasionally.
Ten minutes before roast veg are done, warm a small amount of olive oil in a frying pan (cast iron skillet is particularly good). Add pork chops and cook gently for about five minutes each side (time may vary according to thickness of meat). Five minutes into cooking add thinly sliced button mushrooms to the same pan. When meat is cooked, remove and place on warmed plate. Turn up heat under skillet and add a good helping of Marsala wine. Reduce this and juices of meat down. Add enough cream (I prefer Elmlea single) to create enough sauce to cover meat. (Sorry about vague quantities. I only measure things if making a cake.)
This dish also works well with steamed broccoli and carrots if you don't fancy the veg I suggested above.
10 Pence Short said:
Dead easy. Grill the chops.
Heat a knob of butter in a pan, once that has melted stir in a small tub of creme fraiche and a teaspoon of paprika, a chicken stock cube and grind a decent helping of black pepper into it. Let that heat up (the creme fraiche will turn much more runny, don't panic!).
Serve the chops with the sauce and some green veg.
Ooh I say! That sounds yummy!Heat a knob of butter in a pan, once that has melted stir in a small tub of creme fraiche and a teaspoon of paprika, a chicken stock cube and grind a decent helping of black pepper into it. Let that heat up (the creme fraiche will turn much more runny, don't panic!).
Serve the chops with the sauce and some green veg.
EngJock said:
OllieWinchester said:
Wrong section, food drink and restaurants is that way..... ------->
Sure there will be some good ideas if you search in that sub forum.
HTH
No, I want something that you don't need to be Gordon "fSure there will be some good ideas if you search in that sub forum.
HTH
k this it's st" Ramsey to cook. I am an OK cook, just can't be arsed tonight really. 45 mins is all I want to spend!ETA that I have lurked here for 3 years so reckon this is the best section for my quandry
Edited by EngJock on Wednesday 12th November 15:42
I'm lazy so I'd go for cooking them in the oven with some form of spud...either little oven cooked new potatoes if that's what you've got (toss them in some olive oil, add dried rosemary, thyme or whatever you have in your cupboard) or if you've got bigger old potatoes then slice 'em up and make potato gratin or something similar....someone will give you a recipe I'm sure...it's not rocket science, slice spuds, slice onions if you've got some and mix with either milk or stock or a mix of both.
EngJock said:
Any culinary whizzes able to lend an idea here? I have trawled the internet for any decent suggestions but all have left me uninspired.
Normally I can come up with an idea from nowhere, but all I can think about is basting them in a sticky barbeque sauce and dishing them up with chips - not my OH's idea of a decent meal after a long day at work whilst I've been sat around in pants all day due to being Credit Crunched
Get some Dijon mustard and some coarse grain mustard.Normally I can come up with an idea from nowhere, but all I can think about is basting them in a sticky barbeque sauce and dishing them up with chips - not my OH's idea of a decent meal after a long day at work whilst I've been sat around in pants all day due to being Credit Crunched
Liberally rub the seasoned chops in the Dijon mustard and flash fry in a very hot pan; not too hot to scorch and burn the mustard but very hot. Colour and seal and put in a warm oven to 'rest' and cook through - judge by feel; DO NOT OVERCOOK.
Serve with coarse grain mustard mash and make a subtle gravy/jus with some white wine and lemon juice to deglaze the pan. Serve with some green veg such as french beans.
Enjoy!
mmm......pork chops, couple of ideas:
Pork Chops with whole grain mustard and cheese
Oven roast the pork chops (timings depending on thickness), 10 minutes before the end spread whole grain mustard on top.....5 minutes before end cover in grated Extra mature cheddar!
Serve with potato dauphinoise and choice of greens!
Pork Chops with homemade cider apple sauce
As it says on the tin really, but apple sauce made with Black Rat cider is the perfect addition.
Pork Chops Cassoulett
Brown the chops in a big casserole pot, remove and cover.
Add diced onions, garlic, carrot, celery and thyme.....cook for a few minutes.
Add some stock, chopped tomatoes, mixed beans and bring to the simmer.
Add the chops to the pot and cover with the mix.
Mix some bread crumbs and olive oil and sprinkle of the top.
Bake for an hour or so!
Pork Chops with whole grain mustard and cheese
Oven roast the pork chops (timings depending on thickness), 10 minutes before the end spread whole grain mustard on top.....5 minutes before end cover in grated Extra mature cheddar!
Serve with potato dauphinoise and choice of greens!
Pork Chops with homemade cider apple sauce
As it says on the tin really, but apple sauce made with Black Rat cider is the perfect addition.
Pork Chops Cassoulett
Brown the chops in a big casserole pot, remove and cover.
Add diced onions, garlic, carrot, celery and thyme.....cook for a few minutes.
Add some stock, chopped tomatoes, mixed beans and bring to the simmer.
Add the chops to the pot and cover with the mix.
Mix some bread crumbs and olive oil and sprinkle of the top.
Bake for an hour or so!
Edited by JayBM on Wednesday 12th November 16:42
weedram said:
Easy
Get some ready made apple crumble - frozen will do.
Grill the chops (BBQ if you can), bake the crumble.
Serve the chops with the crumble on top alongside some mashed potatoes and veg.
First got this served to me in the USA. It tases great and almost no prep to do!
No, don't do that. I'm not surprised you were served that in the US of A!Get some ready made apple crumble - frozen will do.
Grill the chops (BBQ if you can), bake the crumble.
Serve the chops with the crumble on top alongside some mashed potatoes and veg.
First got this served to me in the USA. It tases great and almost no prep to do!
Probably too late, but having seared the chops in a deep frying pan, pour in some cheap dry cider, crumble in half a veg stock cube and a teaspoon full of wholegrain mustard.
Cook the chops through, hoik them out and reduce the sauce if required. Need some crispy sautéed potatoes or creamy mash to serve. Some simple boiled/steamed buttered greens too.
Always, always, surprises me how good this tastes given how simple it is.
Cook the chops through, hoik them out and reduce the sauce if required. Need some crispy sautéed potatoes or creamy mash to serve. Some simple boiled/steamed buttered greens too.
Always, always, surprises me how good this tastes given how simple it is.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff