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RE: Boneless Pork Chops (Follow-Up #9)

posted by: khandi on 09.26.2008 at 09:36 am in Cooking Forum

I just cooked some two days ago. I thinly sliced it and marinated half in sweet & sour bbq sauce and the other half in orange ginger sauce, and then stir fried it and added more sauce to coat. Served with organic short grain brown rice cooked in chicken broth, little soy sauce, shredded carrots, and frozen baby peas added at the last minute.

Here's a stuffed pork loin recipe from chef Michael Smith.

Apple Stuffed Pork Chops


Yield: 4

Feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you dont like. Try substituting one ingredient for another.

2 fresh Italian sausages, chopped
2 onions, sliced
2 apples, chopped
1 cups of apple cider
1 Tbsp of fennel seeds
4 slices of whole grain bread, toasted and cubed
1 Tbsp of grainy mustard
2 Tbsp of olive oil
4 centre cut pork chops, 1 and one half inch thick
Salt and pepper

1. Brown sausages in a skillet over medium-high heat. Add onions, cover with a lid, and cook for 5 minutes, until onion has softened. Add apples, one-quarter cup of the apple juice and fennel seeds and let simmer until apples have softened. Add bread and stir until its moistened and absorbed the liquid.

2. Cut a deep pocket into the side of each pork chop and fill with stuffing. Reserve any leftover stuffing.

3. Place a large skillet over high heat and add olive oil. When hot, season the chops with salt and pepper and then sear them for 3 minutes on each side. Cover the pan with a lid, turn the heat down to low and cook for 5 additional minutes. Remove chops and rest on a plate.

4. Reheat the pan and then deglaze it with the remaining cup of apple cider, scraping any brown bits from the bottom of the pan. Let it boil and reduce until thickened. Stir in grainy mustard. Serve over pork chops.


clipped on: 08.31.2011 at 07:20 pm    last updated on: 08.31.2011 at 07:22 pm