Showing posts with label Pork chops. Show all posts
Baked Pork Chops, Mrs. Wilkes’ Way
Evidently, according to Ceci Snyder of the National Pork Board, their slogan “the other white meat” is getting a little boring and “just blending into the background.”
Drew McLellan, of the McLellan Group advertising agency, is not so sure that is a good thing as “the other white meat” is a well-known tagline that strongly resonates with customers. He said most companies would love to have a tagline like that one, which is so recognizable with their product and the pork board is throwing that away.
McLellan compares “the other white meat” to Alka-Seltzer’s, “Plop-plop, Fizz-fizz” and the Oscar Meyer Weiner song. Snyder says they really need identity that catches people’s attention…
It makes no difference to me what it’s called but when “the other white meat” is mentioned, I definitely know what that person is speaking of.
Anyway, we had “the other white meat” last night and it was delicious because I used the recipe from Mrs. Wilkes Boarding House Cookbook. The cookbook states “the reason to Mrs. Wilkes’ tender, flavorful chops lies in her use of Worcestershire and soy sauces and lemon juice.” Included also is ketchup, or catsup, per the recipe. I adapted the recipe by adding minced garlic and topping the chops with mushrooms.
So watch out ~ sometime in 2011, there will be a new catchy phrase for promoting pork! In the meantime, give this recipe a try! These chops made Bill a happy man!
MRS. WILKES’ BAKED PORK CHOPS
(Adapted)
Ingredients:
6 (¾-inch-thick) pork chops
2 tablespoons catsup
1 tablespoon Worcestershire sauce
2 tablespoons cooking oil
1 tablespoon lemon juice
1 tablespoon soy sauce
3 garlic cloves, minced
8 ounce button mushrooms, sliced
Method:
Preheat oven to 350 degrees.
Place chops in baking dish.
Whisk or beat all of the remaining ingredients, except mushrooms, in a small bowl.
Arrange mushrooms over the chops.
Spread half of the sauce over the chops and mushrooms.
Bake, uncovered, for 30 minutes.
Turn the chops and spread the remaining mixture on the other side.
Bake, uncovered, for an additional 30 minutes, or until fork tender.
Serve
These chops are tangy delicious!
Jerk Pineapple Pork Chops and Awards
in Garlic, Jalapeño peppers, Jerk, Onions, Pineapple, Pork, Pork chops on Monday, February 6, 2012
First of all, I apologize for not posting this last week. I have had computer problems and you all probably know how that goes!
Fresh pineapple is my favorite sweet, sunny fruit and always reminds me of the pineapple plantations we saw in Hawaii ~ not to mention the Pacific Ocean, beaches, palm trees and Hilo Hattie.
During Colonial days, the striking visual attractiveness, the rarity and the expense of the pineapple made it the ultimate exotic fruit. It was served only on special occasions and quickly became a symbol of hospitality. Fresh pineapple is my favorite sweet, sunny fruit and always reminds me of the pineapple plantations we saw in Hawaii ~ not to mention the Pacific Ocean, beaches, palm trees and Hilo Hattie.
This recipe is from our local newspaper, The Northwest Herald. It combines the jerk seasoning with pork chops and pineapple. In Jamaica, the jerk method of cooking involves seasoning meat with a sweet-hot secret mixture of peppers, spices and herbs, then slowly cooking them. The blend of allspice and thyme in this recipe captures the taste of the islands perfectly.
Its Jamaican jerk, made with thick, juicy pork and succulent fruit. Pineapple has a meatier side and if you like flavorful dishes, this sweet and savory dish is for you!
Jerk Pineapple Pork Chops
Ingredients:
1 small pineapple
1 bunch scallions, sliced cross-wise into 1-inch pieces
1 jalapeno pepper, stemmed and seeded
2 teaspoons dried thyme
4 garlic cloves, smashed and peeled
1½ teaspoons ground allspice
4 bone-in pork chops
Salt and pepper, to taste
2 teaspoons olive oil
Method:
Cut four ½-inch-thick rounds from pineapple; set aside.
Cut remaining pineapple into large chunks, discarding core.
In a food processor, combine pineapple chunks, scallions
chile, thyme, garlic and allspice and pulse until coarsel
chopped.
Reserve ¾ cup pineapple marinade and refrigerate.
Season pork with salt and pepper and place in a 9-by-13-inch
glass baking dish along with pineapple rounds.
Top pork and pineapple with remaining pineapple marinade
and turn pork and pineapple to coat.
Cover with plastic wrap and refrigerate 1 hour (or up to 4 hours).
In a large nonstick skillet, heat 1 tablespoon oil over
medium-high.
Working in two batches, brush pineapple mixture off pork
and cook chops until browned and cooked through, about 20
minutes per batch, flipping once.
Add 1 tablespoon oil to skillet.
Brush pineapple marinade off pineapple and cook rounds
until golden brown in spots, about 5 to 7 minutes, flipping
once.
Serve with pork and reserved pineapple marinade.
It’s tropically delicious!!!
Now it’s award time: Times flies and a while back my special Cajun friend, Marguerite at Cajun Delights, presented me with these 8 awards. I thank Marguerite and am honored that she chose me and appreciate her kindness in doing so. I adore Marguerite’s blog ~ not only does she have fantastic Cajun recipes ~ she has the music and dancing to go with it. If her blog is new to you, you must visit it and check out her delicious Cajun food and her rockin’ videos!
I am supposed to pass these 8 awards rolled into one off to 15 of my favorite foodie bloggers. So I am going to pass them on to these great people who inspire me with their winning recipes, fantastic writing and who are so supportive of me with their kind comments. Here they are, in no particular order:
Martha @seasidesimplicity
Betty @scrambledhenfruit
Larry @bigdudesramblings
Kathy @thesugarqueenbakes
Lynda @lyndasrecipebox
Biren @rotinrice
Rita @sagecuisine
Judy @atastythought
Lyndsey @tinyskillet
Kristy @kristygourmet
Jeannie @chinadoll-bakingdairy
Claudia @pegasuslegend-whatscookin
Carol @theresalwaysthyme
Linda @mykindofcooking
Dave @bigdaddydavesbitsandpieces
Please visit them all and let them know I sent you! Thanks for paying me a visit and have a wonderful day!
Tangy Baked Pork Chops
in Dijon mustard, Entree, Pork, Pork chops on Monday, December 12, 2011
I am a big fan of coating pork with a mustard preparation. It not only amplifies the meats flavor, it also seals in the juices to make a tender cut of meat. I even converted Bill ~ he’s a huge fan of pork but not of mustard like I am. Thankfully, our tastes change sometimes and now he really enjoys meat spread with Dijon mustard or grainy mustard.
These pork chops are really tangy with the mustard and lemon juice in the dish. They are a perfect combo; turning into a flavorful sauce for the pork chops. I hope you give this a try!
Now, I’d like to take a moment to thank Moogie and Pap for the great book I won in the contest on their blog. It’s Growing at the Speed of Life by Graham Kerr. This book starts from the ground with information for gardening through to harvesting and cooking methods for appealing dishes. It has engaging writing by the “Galloping Gourmet” that is very informative. Thanks so much Moogie and Pap!
Tangy Baked Pork Chops
Ingredients:
2 pork chops, ¾” thick
¼ cup Dijon mustard
3 tablespoons lemon juice
½ cup bread crumbs
¼ teaspoon each, salt and pepper
1/8 teaspoon garlic powder
Method:
Coat baking pan with cooking spray.
Trim chops of fat.
Place bread crumbs on a plate and combine with salt, pepper and garlic powder.
In a bowl, stir together mustard and juice.
Coat chops with mustard mixture.
Dredge in bread crumb mixture.
Bake at 375 degrees for 20 minutes.
Turn chops over and bake for another 10-15 minutes or until done.
Serve
ENJOY!!!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Smothered Pork Chops
in Entree, Mushrooms, Onions, Pork, Pork chops, Vegetables on Friday, November 11, 2011
This is a simple recipe that is soooo good! Smothering, or braising, tenderizes the pork chops and enhances the sauce flavor. I use thick-cut pork chops and they turn out fork tender every time. The mushroom soup turns into a flavorful simmering sauce, just stir it in and let it bake. Then in one hour you can dine on a comforting meal. Serve with mashed potatoes and a fresh garden salad. It doesn’t get any simpler, absolutely delicious!
Smothered Pork Chops
Ingredients:
4 center cut rib pork chops
1 T. olive oil
8 0z. can sliced mushrooms, drained
1 small onion, diced
1 can mushroom soup
Salt & pepper to taste
Add olive oil to iron or oven-proof skillet.
Dredge chops in flour, salt and pepper.
Brown chops on both sides in hot oil.
Add onions and mushrooms.
Pour mushroom soup over top, stir it in.
Cover skillet.
Bake in 350 degrees oven for 45 min. to 1 hour, till fork tender.
Place on serving plate, pour gravy over top and serve.
ENJOY!
Pork Chop Casserole
in Cabbage, Casseroles, Entree, Pork, Pork chops, Potatoes on Monday, September 19, 2011
There’s no way you will need a knife to cut these oh-so-tender pork chops!
Not only does Corgidogmama have 2 great Corgis, she recently posted a mouthwatering recipe. If you haven’t visited her blog, corginews yet, you must pay a visit to read her musings.
Corgidogmama is a spirited boomer who says she never leaves home without a nice layer of dog hair on her shirt. Unfortunately, I can relate to that since 2 long-haired black cats live here. I’ve been following her blog for a long time and I never tire of hearing about the escapades of her playful Corgis. I’ve always wanted one so hearing about hers is next best.
When I saw this recipe on her blog the other day, I knew I’d be trying it. This is a comforting, hearty dish for sure because it combines pork chops with potatoes and cabbage. The pork chops are browned first, and then baked in a creamy mushroom sauce with potatoes, cabbage and onions. This is great on a cold winter’s night!
As if all of this isn’t enough, she grows hollyhocks too ~ I’ve been babying mine for the last 4 years and need her green thumb here!
This makes for a great dinner ~ Bill gave it rave reviews and I enthusiastically agreed! It is savory delicious!
 | |||
| Oven ready! |
 |
| Voila! Baked! |
Here’s corgidogmama’s recipe:
Pork Chop Casserole
Yield: Can serve 4 to 12
Preparation Time: 20 minutes
Start to Finish Time: 2 to 2-1/2 hours
•4-8 bone-in or boneless pork chops
•6-10 Russet potatoes, peeled and sliced
•1 large head cabbage, sliced
•1-2 large onions, peeled and sliced
•1 can cream of mushroom soup
•1 can cream of chicken soup
•Foil
•Salt and Pepper to taste
Preheat oven to 350 degrees. Wash and pat dry chops with paper towels. Season each with a little Kosher/sea-salt/no-salt, and fresh ground pepper to taste.
In a non-stick frying pan, drizzle a little olive oil. On high heat when oil is rippling, lay each chop in pan, only browning each side! When browned on both sides, take out of pan and lay on paper towels to drain any fat or oil off.
In a large deep casserole dish, lightly spray with olive oil/Pam/or using butter, oil dish lightly for non-stick.
1. Lay your medium-thin sliced potatoes, 1-2 layers making sure to cover the bottom of the dish.
2. Cover with a layer or two of sliced cabbage.
3. Next layer add sliced onions.
4. On top of onions, lay "browned only" chops.
In a medium bowl, mix together cream of mushroom and cream of chicken soups, then spread evenly on top of your casserole. Making sure everything is covered.
Tightly cover the dish with the shiny side of the foil down. Place in preheated oven and cook 1-1/2-2 hours. When finished, let rest for at least 20 minutes before removing foil.
Preparation Time: 20 minutes
Start to Finish Time: 2 to 2-1/2 hours
•4-8 bone-in or boneless pork chops
•6-10 Russet potatoes, peeled and sliced
•1 large head cabbage, sliced
•1-2 large onions, peeled and sliced
•1 can cream of mushroom soup
•1 can cream of chicken soup
•Foil
•Salt and Pepper to taste
Preheat oven to 350 degrees. Wash and pat dry chops with paper towels. Season each with a little Kosher/sea-salt/no-salt, and fresh ground pepper to taste.
In a non-stick frying pan, drizzle a little olive oil. On high heat when oil is rippling, lay each chop in pan, only browning each side! When browned on both sides, take out of pan and lay on paper towels to drain any fat or oil off.
In a large deep casserole dish, lightly spray with olive oil/Pam/or using butter, oil dish lightly for non-stick.
1. Lay your medium-thin sliced potatoes, 1-2 layers making sure to cover the bottom of the dish.
2. Cover with a layer or two of sliced cabbage.
3. Next layer add sliced onions.
4. On top of onions, lay "browned only" chops.
In a medium bowl, mix together cream of mushroom and cream of chicken soups, then spread evenly on top of your casserole. Making sure everything is covered.
Tightly cover the dish with the shiny side of the foil down. Place in preheated oven and cook 1-1/2-2 hours. When finished, let rest for at least 20 minutes before removing foil.
Try it! You’ll like it!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Crunchy Pork Chops
in Entree, Melba toast, Pork, Pork chops on Friday, September 9, 2011
Who in the world would think of baking pork chops with mayonnaise and Melba toast crumbs? Not me ~ that is, until I came across the recipe in The America’s Test Kitchen Family Cookbook.
First off, coat the chops well with mayonnaise to give them a substantial crust. Seasoned Melba toast crumbs coat these oven-baked pork chops and helps make these pork chops extra-crispy. Don’t break the Melba toasts too much. The crumbs should have some pieces the size of small pebbles.
While an instant-read thermometer takes the guesswork out of determining when the meat is done, you can use the "nick-and-peek" method: Use a paring knife to make a slit in the top of the pork chop and take a look at the meat's interior.
These pork chops are delicious; very tender and moist with an excellent crunchy breading!
Ready for the oven
Crunchy Pork Chops
Ingredients:
1 (5-ounce) box plain Melba toasts, broken into rough pieces
½ teaspoon salt
¼ teaspoon pepper (my addition)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried thyme
1/8 teaspoon sugar
6 tablespoons mayonnaise
4 pork chops (6 ounces each)
Method:
Heat oven to 425 degrees.
Place Melba toasts, salt, garlic powder, onion powder, paprika, thyme and sugar in a zip-lock bag.
Seal the bag and pound to coarse crumbs, leaving some crumbs the size of small pebbles.
Add 2 tablespoons of the mayonnaise to the bag and work the mayonnaise into the crumb mixture.
Transfer the Melba crumb mixture to a large plate.
Working with one chop at a time, coat with 1 tablespoon mayonnaise (see my note below.)
Coat thoroughly with the Melba crumb mixture.
Press on the breadcrumbs to make sure they adhere, then lay the chop on a wire rack set over a rimmed baking sheet.
Bake the chops on the wire rack until the coating is a golden brown and the center of a chop registers 140 degrees on an instant-red thermometer, 16 to 25 minutes.
Transfer the chops to a clean plate and let rest until the pork reaches and internal temperature of 150 degrees before servings, 5 to 10 minutes.
These are definitely excellent pork chops!!!
Enjoy!!!
Pam’s notes: Instead of placing the crumb mixture on a plate to bread the chops, I kept the crumbs in the plastic bag and it worked great to press on the breadcrumbs to adhere to the chops.
I found that a tablespoon of mayo was a little much to coat each pork chop with. I used about a teaspoon for each chop.
Be sure to visit my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway.
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