Pork Chops..how do make them exciting?

[Craphouserat]

Just bought 4 from my local butcher. How do you cook yours/make them a bit more tasty etc?

Cheers.

[randlemarcus]

Wash em, in a deep oven dish, core and slice two or three applesover em, and pour a nice cider over. into the oven, and voila.

[Craphouserat]

Thinking about a thin layer of mustard over them, bung some apples and cheese on top, probably chuck a small glass of cider over them to, have with some spuds and veg.

Cheers

[condor]

Lots of crushed black pepper corns pressed into the meat.
Place in fridge on a plate with an olive oil and garlic marinade, turn over after 30 mins or so.
Heat marinade in the frying pan, then add chops. Towards the end of cooking time add glass of red wine, cook for further few minutes to allow red wine to reduce. Remove chops, then add some double cream to the sauce for appox 30 seconds to warm through. Pour sauce over chops...serve with pots and veg

[jeevescat]

If they are good chops, should need no more than a light brushing of oil then under a hot grill. Catch the juices and drizzle over them. Served with a Feta salad, jobs a good'un.

[toastboy]

Score them both sides and marinade them in olive oil, lemon and lime rinds, thyme and garlic. Then cook on a griddle pan.

[10 Pence Short]

A paprika sauce goes very well. Gently heat some creme frais in a pan and stir in a chicken stock cube and a tea spoon or two of paprika. Leave it to heat for 3 or 4 minutes and serve with the chops.

Some sliced apple goes very well, put under a hot grill until the sugar in them starts to blacken.

Or you could devil them. Mix some olive oil, honey, wholegrain mustard, chilli, loads of freshly ground black pepper a little thyme and a pinch of salt. Rub or brush the mixture onto the chops then grill. When you turn the chops, rub again with the mixture.

[nightfever]

Not very exciting but I brush with oil and sprinkle over a home-made seasoning containing: paprika, chilli powder, cumin, brown sugar, salt, pepper. Cook on a griddle pan, served with caramelised onions.