Comments on: Bless ‘em all

By: Maggie, living in Bliss

Maggie, living in Bliss — Fri, 20 Nov 2009 19:20:06 +0000

Pork chops – Smear with a good chutney. Grill as usual.

Pork Chops – quick, cheap, but probably not so good for you. Quickly brown the chops in a pan, leave the drippings with the chops, pour some mushroom soup over the chops, and add some green beans, fresh, frozen, or canned, season if need be, and slow cook until the pork is just the way you like it.

Boneless pork loin roast – smother in mustard, and roll in brown sugar. Brown in a pan (locks in the juices), and finish off in the oven.

I love the sound of the mustard/sugar treatment, Maggie, and shall try it next week. The others are good, too! Thanks!

By: Neva Williams

Neva Williams — Thu, 12 Nov 2009 02:36:58 +0000

Thanks Bex. Good idea.

By: Bex

Bex — Thu, 12 Nov 2009 02:06:22 +0000

I too struggle with boring pork chops, then I discovered the onion-factor. Simple. Layer the tops with sliced onion rings, lots of them. Onions turn sweet when cooked, and they do liven up a boring old chop. I roast it on a pan and tinfoil in the oven and don’t overdo, only about 25 mins. at 400 F. Simple and very yummity.

By: Kate & Jim

Kate & Jim — Thu, 12 Nov 2009 00:34:44 +0000

We’ve discovered a perfect solution for the dry chop, here.

4 center cut loin chops (bone in or out) and you can trim the fat if you like.
dip in egg
coat with coarse crumbs (like Kellogg, or Kraft for pork)
bake at 425 degrees for 20-30 minutes (depends on thickness).

Perfect.

By: Nicky

Nicky — Wed, 11 Nov 2009 22:05:55 +0000

John, I agree with you on the pork chop without fat, far too dry. Have you tried cooking it with the fat on and then trimming before eating? You won’t get every single bit of it off as some of it should soak into the meat and help keep it moist but then you’re not not trying to eat shoe leather either. You need some small compromises to still enjoy the meal.

By: Dee

Dee — Wed, 11 Nov 2009 17:13:10 +0000

Oh my, all these delicious treatments of the humble pork chop have me salivating. And no pork in the freezer. Fortunately, I do have the remains of some chili I made with ground turkey so I won’t faint dead away. (sigh)

By: Jim

Jim — Wed, 11 Nov 2009 16:42:09 +0000

Mage and sfmarty both have good ideas for pork chops. I often cook boneless pork chops with slices of apple, or with fennel seeds and a bit of wine and butter, etc.

By: Bonnie

Bonnie — Wed, 11 Nov 2009 15:37:35 +0000

Oh just wait til Graham goes on his little holiday and you can eat a chop without trimming.

By: sfmarty

sfmarty — Wed, 11 Nov 2009 15:00:50 +0000

When I broil pork chops I sprinkle some oregano, perhaps rosemary..various herbs. Perks the flavor right up. I am not allowed fats either.

By: Mage Bailey

Mage Bailey — Wed, 11 Nov 2009 14:52:11 +0000

Try popping half an apple on the chop and baking it. That bare bones chop is much improved.

Yes, that sort of thing would have led to massive beheadings. I was very surprised to see that article too….having once been a parishoner at St. Johns.