I really liked this song but I don't know the name/artist it's the song in the movie, Little Manhatten (2005) %26amp; it's playing while the two kids Gabe %26amp; Rosemary are walking through the park on a tour. PLease answer b.c I would really like to find this song it's a favorite of mine. [If you don't know what part I am talking about a line in the song goes like "What is love what is love I just wanted to be loved" something like that]
What is the name of the song playing while Rosemary %26amp; Gabe are in the park in the movie Little Manhattan?
Matt White, "Love"
I've seen the film once before, but I didn't remember the song until your question... Thanks for asking, I forgot how much I liked that movie!
If you want to see how I find the song, look below: I looked up the soundtrack listing on IMDB, then looked the video up on YouTube. So, enjoy!
Wednesday, February 1, 2012
Is there anyone knows how to grow spicies?
I tried to grow spicies like rosemary, sage, mint etc. But they died very easily. If I took the top of the plant, they would not grow back and become wither soon. Please give me some tips.
Is there anyone knows how to grow spicies?
Herbs are relatively easy to grow, just make sure they get full sun.
I'm not sure what you mean by "take the top off" but to harvest your plant, take the individual leaves off.
And just the leaves you will want or use immediately.
After all plants need their leaves to photosynthesize, so taking the whole top off a plant might just kill it.
Reply:never had problems growing herbs. They like full sun.
Reply:Most herbs like full sun, and don't like soil that is too rich, or too damp.
Try growing them in a pot: The pot will be easier to monitor, and to move. One year I planted sage, basil, organo, and thyme together in a pot, and had a marvelous crop all year long! But I was careful to take only what I needed for my soups and roasts.
Try googling (herb name) plants: That should pull up sites that can give you more complete directions.
Good luck!
Reply:Think Mediterranean climate. Warm, fairly dry, sandy soil, etc.
Most thrive on neglect (to a point). All will die if overwatered.
tags
Is there anyone knows how to grow spicies?
Herbs are relatively easy to grow, just make sure they get full sun.
I'm not sure what you mean by "take the top off" but to harvest your plant, take the individual leaves off.
And just the leaves you will want or use immediately.
After all plants need their leaves to photosynthesize, so taking the whole top off a plant might just kill it.
Reply:never had problems growing herbs. They like full sun.
Reply:Most herbs like full sun, and don't like soil that is too rich, or too damp.
Try growing them in a pot: The pot will be easier to monitor, and to move. One year I planted sage, basil, organo, and thyme together in a pot, and had a marvelous crop all year long! But I was careful to take only what I needed for my soups and roasts.
Try googling (herb name) plants: That should pull up sites that can give you more complete directions.
Good luck!
Reply:Think Mediterranean climate. Warm, fairly dry, sandy soil, etc.
Most thrive on neglect (to a point). All will die if overwatered.
tags
What is the best time to grow lavender and dasiy in florida?
me and my family wants to grow a flower garden but we just moved to florida and we don't know the growing season. The plants we want to grow is simple really going straight down from a list-
catnip
rosemary
marigolds
lavender
daisy
pepper
onion
carrots
and tomatoes
but we have no Ideal when to start growing!!!!!!!!
What is the best time to grow lavender and dasiy in florida?
Onions need to be planted in the fall as they are a cool season plant. It's hard to keep lavender alive in the heat of Florida. Be careful of catnip. It is very invasive and you may have every cat in the neighborhood playing at your house. The rest are fine. I have had my veggies and spring flowers in the ground for 2 weeks already. Zone 8B.
Reply:you can start know i lived in florida 7 yrs and know would be a good time to start.
catnip
rosemary
marigolds
lavender
daisy
pepper
onion
carrots
and tomatoes
but we have no Ideal when to start growing!!!!!!!!
What is the best time to grow lavender and dasiy in florida?
Onions need to be planted in the fall as they are a cool season plant. It's hard to keep lavender alive in the heat of Florida. Be careful of catnip. It is very invasive and you may have every cat in the neighborhood playing at your house. The rest are fine. I have had my veggies and spring flowers in the ground for 2 weeks already. Zone 8B.
Reply:you can start know i lived in florida 7 yrs and know would be a good time to start.
What is the best way to prepare a lamb kabob?
I already try marinading it with olive oil and rosemary, any other suggestions?
What is the best way to prepare a lamb kabob?
SAVORY LAMB KABOBS
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Leg of lamb -- 4 lb.
1/2 c Soy sauce
1/2 c Wine vinegar
1 c Vegetable oil
6 Garlic cloves -- minced
1 1/2 tb Sugar
3/4 ts Pepper
2 lg Green peppers -- 1" pieces
18 Cherry tomatoes -- to 24
18 sm Onions -- to 24
Remove fell (tissue-like covering) from leg of lamb; cut meat into 1-inch
cubes, and set aside.
Combine soy sauce, vinegar, oil, ggarlic, sugar, and pepper. Add lamb;
cover and marinate overnight in refrigerator.
Remove meat form marinade, reserving marinade. Alternate meat and
vegetables on skewers. Grill 15 to 20 minutes over medium coals or until
desired degree of doneness, brushing often with marinade.
Reply:LAMB KEBABS
700g boned shoulder of lamb
1/4 level teaspoon green chili
2,5cm piece root ginger
150ml plain yogurt
1/4 level teaspoon ground coriander
1/4 level teaspoon ground cumin
1 clove garlic
juice of 1/2 lemon
1 level teaspoon salt
Trim any excess fat from the lamb, wipe with a damp cloth and cut into 2,5cm cubes.
Chop the chili finely, peel the ginger until the green part just shows, and chop it roughly.
Put the yogurt in a large bowl and stir in the coriander, cumin, chili and ginger.
Peel the garlic and crush it into the yogurt, before adding the lemon juice and salt.
Mix the lamb into the yogurt and leave to marinate for at least 30 minutes.
Remove the lamb chunks from the marinade and thread then on to four steel skewers, about 20cm long,, packing the pieces closely together.
Put the skewers under a hot grill and cook, turning them from time to time, for 8-10 minutes, or until browned on the outside and pink in the center.
Arrange the lamb kebabs , on their skewers, on a bed of spiced rice garnished with lemon wedges and sprigs of mint.
They can also be barbecued over a charcoal fire, which imparts a smoky flavour to the meat.
If you like your meat well done, just grill them for longer.
Reply:1/2 cup Dijon mustard or old style mustard
1/2 cup tarragon vinegar
2 tablespoons minced garlic
3 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil
2 lbs leg of lamb or lamb shoulder, cut into 1 inch cubes
salt and pepper
bamboo skewers, soaked for 30 minutes
1/4 cup lemon juice
Combine mustard, vinegar, garlic, rosemary and olive oil in a food processor and mix well.
Place lamb in a resealable plastic bag and add marinade.
Marinate at least 6 hours, but overnight is better.
Remove meat from marinade and season with salt and pepper.
Thread meat onto skewers.
Brush grilling rack on BBQ with vegetable oil.
Grill kebabs over medium high heat for about 10 minutes until brown on outside and pink in the middle, turning and basting with lemon juice.
Remove from grill and cover with foil for a few minutes before serving.
Reply:Apricot Grilled Lamb Kabobs:
1/2 cup teriyaki baste-and-glaze sauce
3 tablespoons apricot jam
1 tablespoon rice wine vinegar
1 teaspoon dried rosemary, crushed
2 teaspoons minced garlic
1 pound boneless lean lamb, cut into 1-inch pieces
1 large purple onion, quartered
Bring first 5 ingredients to a boil in a small saucepan, stirring constantly. Cool completely. Reserve 1/3 cup mixture.
Place lamb and onion in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining teriyaki mixture over lamb. Cover or seal, and chill 1 hour, turning occasionally.
Remove lamb and onion from marinade, discarding marinade.
Alternate lamb and onion on 4 (8-inch) skewers.
Coat food rack with cooking spray; place on grill over medium-high heat (350° to 400°). Place kabobs on rack, and grill, covered with grill lid, 8 minutes or to desired degree of doneness, turning and basting occasionally with reserved teriyaki mixture.
Yield: Makes 4 servings
Reply:Spicy Lamb Kebabs
Ingredients:
2 lbs boneless lamb
1 cup yogurt
1/4 cup lemon juice
Salt to taste
For paste:
1 cup coriander leaves
1 cup mint leaves
3 green chilies
1.5" ginger piece
10 garlic flake
Method:
1. To the above paste, add all the remaining ingredients (including lamb pieces) and mix thoroughly such that the lamb pieces are well coated with the sauce.
2. Marinate for 5 hours.
3. Skewer these pieces through a kabab rod and grill over fire such that they are evenly reddish brown.
4. Serve with onion pieces and lemon wedges.
Juicy Lamb Kebabs
Ingredients:
1 lb tender lamb
2 tbsp vegetable oil
Mix together:
1 tsp cumin powder
Salt to taste
1/2 tsp pepper
1/2 tsp ginger powder
1 1/2 tsp coriander powder
5-6 garlic flakes, crushed
1 tsp chili powder
Lemon juice or vinegar to mix
Method:
1. Cut the lamb into square pieces and rub the paste all over the pieces. Marinate for 4-5 hours.
2. Brush the lamb with some oil and put it through the skewers and grill the kababs on a hot oven.
3. Turn them over frequently, brushing more oil if required.
4. Serve hot as a side dish.
Serves: 3-4
Preparation time: 45 minutes
Reply:LAMB SHISH KABOBS
Preparation time: 30 minutes plus marinating. Cooking time: 12-15 minutes. 2 tbsp. fresh lemon juice 1 garlic clove, crushed 1/4 tsp. freshly ground pepper 1/4 tsp. thyme 1 1/2 lb. lamb, cut into 2" pieces 1 1/2 lb. sm. red potatoes 1 tsp. salt 1 green pepper, cut into 2" pieces 12 cherry tomatoes lemon wedges, for garnish
Whisk first 5 ingredients in glass bowl, reserving 1/4 cup. Marinate lamb in bowl in refrigerator 2-4 hours.
Meanwhile, bring 2 quarts water to boil. Add potatoes and salt; cook 20 minutes or until tender. Drain potatoes and place in bowl with green pepper and tomatoes. Toss vegetables with reserved 1/4 cup marinade. Set aside.
Prepare grill or preheat broiler and broiler pan. Remove meat from refrigerator 30 minutes before cooking. Thread lamb alternately with vegetables on six 14 inch skewers. Grill 4 inches from heat source 12-15 minutes, turning skewers every 3 minutes for medium-rare lamb. Garnish with lemon. Makes 6 servings
What is the best way to prepare a lamb kabob?
SAVORY LAMB KABOBS
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Leg of lamb -- 4 lb.
1/2 c Soy sauce
1/2 c Wine vinegar
1 c Vegetable oil
6 Garlic cloves -- minced
1 1/2 tb Sugar
3/4 ts Pepper
2 lg Green peppers -- 1" pieces
18 Cherry tomatoes -- to 24
18 sm Onions -- to 24
Remove fell (tissue-like covering) from leg of lamb; cut meat into 1-inch
cubes, and set aside.
Combine soy sauce, vinegar, oil, ggarlic, sugar, and pepper. Add lamb;
cover and marinate overnight in refrigerator.
Remove meat form marinade, reserving marinade. Alternate meat and
vegetables on skewers. Grill 15 to 20 minutes over medium coals or until
desired degree of doneness, brushing often with marinade.
Reply:LAMB KEBABS
700g boned shoulder of lamb
1/4 level teaspoon green chili
2,5cm piece root ginger
150ml plain yogurt
1/4 level teaspoon ground coriander
1/4 level teaspoon ground cumin
1 clove garlic
juice of 1/2 lemon
1 level teaspoon salt
Trim any excess fat from the lamb, wipe with a damp cloth and cut into 2,5cm cubes.
Chop the chili finely, peel the ginger until the green part just shows, and chop it roughly.
Put the yogurt in a large bowl and stir in the coriander, cumin, chili and ginger.
Peel the garlic and crush it into the yogurt, before adding the lemon juice and salt.
Mix the lamb into the yogurt and leave to marinate for at least 30 minutes.
Remove the lamb chunks from the marinade and thread then on to four steel skewers, about 20cm long,, packing the pieces closely together.
Put the skewers under a hot grill and cook, turning them from time to time, for 8-10 minutes, or until browned on the outside and pink in the center.
Arrange the lamb kebabs , on their skewers, on a bed of spiced rice garnished with lemon wedges and sprigs of mint.
They can also be barbecued over a charcoal fire, which imparts a smoky flavour to the meat.
If you like your meat well done, just grill them for longer.
Reply:1/2 cup Dijon mustard or old style mustard
1/2 cup tarragon vinegar
2 tablespoons minced garlic
3 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil
2 lbs leg of lamb or lamb shoulder, cut into 1 inch cubes
salt and pepper
bamboo skewers, soaked for 30 minutes
1/4 cup lemon juice
Combine mustard, vinegar, garlic, rosemary and olive oil in a food processor and mix well.
Place lamb in a resealable plastic bag and add marinade.
Marinate at least 6 hours, but overnight is better.
Remove meat from marinade and season with salt and pepper.
Thread meat onto skewers.
Brush grilling rack on BBQ with vegetable oil.
Grill kebabs over medium high heat for about 10 minutes until brown on outside and pink in the middle, turning and basting with lemon juice.
Remove from grill and cover with foil for a few minutes before serving.
Reply:Apricot Grilled Lamb Kabobs:
1/2 cup teriyaki baste-and-glaze sauce
3 tablespoons apricot jam
1 tablespoon rice wine vinegar
1 teaspoon dried rosemary, crushed
2 teaspoons minced garlic
1 pound boneless lean lamb, cut into 1-inch pieces
1 large purple onion, quartered
Bring first 5 ingredients to a boil in a small saucepan, stirring constantly. Cool completely. Reserve 1/3 cup mixture.
Place lamb and onion in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining teriyaki mixture over lamb. Cover or seal, and chill 1 hour, turning occasionally.
Remove lamb and onion from marinade, discarding marinade.
Alternate lamb and onion on 4 (8-inch) skewers.
Coat food rack with cooking spray; place on grill over medium-high heat (350° to 400°). Place kabobs on rack, and grill, covered with grill lid, 8 minutes or to desired degree of doneness, turning and basting occasionally with reserved teriyaki mixture.
Yield: Makes 4 servings
Reply:Spicy Lamb Kebabs
Ingredients:
2 lbs boneless lamb
1 cup yogurt
1/4 cup lemon juice
Salt to taste
For paste:
1 cup coriander leaves
1 cup mint leaves
3 green chilies
1.5" ginger piece
10 garlic flake
Method:
1. To the above paste, add all the remaining ingredients (including lamb pieces) and mix thoroughly such that the lamb pieces are well coated with the sauce.
2. Marinate for 5 hours.
3. Skewer these pieces through a kabab rod and grill over fire such that they are evenly reddish brown.
4. Serve with onion pieces and lemon wedges.
Juicy Lamb Kebabs
Ingredients:
1 lb tender lamb
2 tbsp vegetable oil
Mix together:
1 tsp cumin powder
Salt to taste
1/2 tsp pepper
1/2 tsp ginger powder
1 1/2 tsp coriander powder
5-6 garlic flakes, crushed
1 tsp chili powder
Lemon juice or vinegar to mix
Method:
1. Cut the lamb into square pieces and rub the paste all over the pieces. Marinate for 4-5 hours.
2. Brush the lamb with some oil and put it through the skewers and grill the kababs on a hot oven.
3. Turn them over frequently, brushing more oil if required.
4. Serve hot as a side dish.
Serves: 3-4
Preparation time: 45 minutes
Reply:LAMB SHISH KABOBS
Preparation time: 30 minutes plus marinating. Cooking time: 12-15 minutes. 2 tbsp. fresh lemon juice 1 garlic clove, crushed 1/4 tsp. freshly ground pepper 1/4 tsp. thyme 1 1/2 lb. lamb, cut into 2" pieces 1 1/2 lb. sm. red potatoes 1 tsp. salt 1 green pepper, cut into 2" pieces 12 cherry tomatoes lemon wedges, for garnish
Whisk first 5 ingredients in glass bowl, reserving 1/4 cup. Marinate lamb in bowl in refrigerator 2-4 hours.
Meanwhile, bring 2 quarts water to boil. Add potatoes and salt; cook 20 minutes or until tender. Drain potatoes and place in bowl with green pepper and tomatoes. Toss vegetables with reserved 1/4 cup marinade. Set aside.
Prepare grill or preheat broiler and broiler pan. Remove meat from refrigerator 30 minutes before cooking. Thread lamb alternately with vegetables on six 14 inch skewers. Grill 4 inches from heat source 12-15 minutes, turning skewers every 3 minutes for medium-rare lamb. Garnish with lemon. Makes 6 servings
I sure would like to be able to replicate a chutney I tried at a gourmet store. Any ideas?
The ingredients listed on the jar are roasted garlic cloves, onion, red pepper,sugar, balsamic vinegar, rosemary. Any ideas on how they might have put this together. Or, does anyone have a similar recipe?
I sure would like to be able to replicate a chutney I tried at a gourmet store. Any ideas?
i think this will work you roast your garlic buds in the oven with a little oil drizzled on top or you can use a barbecue. at the same time roast your peppers till skin can come off of pepper. peel skin off pepper chopp add chopped onion take your garlic out and just squeeze the bulbs your garlic should pop out of skin and that to your bowl and your other ingredents. process in canner in sealers. or eat fresh. you can also make a chutnry with about anything mine is hot hot and calles for oil garlic fresh pureed and pepper and thats it another one i make uses green chillis fresh and garlic fresh pureed . happy cooking
origins
I sure would like to be able to replicate a chutney I tried at a gourmet store. Any ideas?
i think this will work you roast your garlic buds in the oven with a little oil drizzled on top or you can use a barbecue. at the same time roast your peppers till skin can come off of pepper. peel skin off pepper chopp add chopped onion take your garlic out and just squeeze the bulbs your garlic should pop out of skin and that to your bowl and your other ingredents. process in canner in sealers. or eat fresh. you can also make a chutnry with about anything mine is hot hot and calles for oil garlic fresh pureed and pepper and thats it another one i make uses green chillis fresh and garlic fresh pureed . happy cooking
Any unique ways to make pork chops?
I usually defrost and cook my porkchops on the stove top with some water, worchester sauce and rosemary. But I was wondering if anyone has any other recipes that I could try? Thanks
Any unique ways to make pork chops?
try garlic instead of rosemary
Reply:i just tried this last night so simple roll seasoned chops in very well seasoned flour fry in oil till done so crispy out and tender in or this one i also like brown chops make bag dressing with all the goodies put chops in cake pan , top with dressing and use one can cream of mushroom soup with some milk added and mixed well pour on top of dressing bake 350 for hour
Reply:My mom used to make them in an electric frypan with a bit of water in the bottom, onions, the chops and molassis drizzled over the top. She would let them cook in there (cover on) until they were done and they were, and still are, delicious. The molasis didn't make them too sweet, but they had just an excellent flavor. I HIGHLY recommend.
Reply:Put mustard on both sides and let it sit for a while .
Then just fry them in a pan with butter .
Melt butter until foam is gone , then add pork chops and turn down the heat a little...that's it .
My husband loves them that way .
Reply:That sounds really good, I'm gonna try that! Here's a couple ideas I've tried and really enjoyed.
Saucy Baked Chops
4 bone-in center-cut pork chops (1 lb.)
1/2 cup KRAFT Original Barbecue Sauce
2 Tbsp. orange marmalade
1 tsp. ground ginger
1 tsp. garlic powder
PREHEAT oven to 400oF. Place chops in 8-inch square baking dish.
COMBINE sauce, marmalade, ginger and garlic powder; spoon evenly over chops.
BAKE 45 min. or until chops are cooked through (160oF).
Aloha Pork Chop Skillet
2 tsp. oil
4 bone-in pork chops (1-1/2 lb.)
1 medium each: red and yellow pepper, cut into chunks
2 cans (8 oz. each) pineapple chunks in juice, undrained
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT CATALINA Dressing
1-1/2 tsp. garlic powder
1-1/2 cups MINUTE White Rice, uncooked
HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides.
ADD peppers, pineapple with its juice, broth, dressing and garlic powder; mix well. Bring to boil.
STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked through (160°F.) Remove from heat; let stand 5 min.
Crispy Italian Chops
4 bone-in pork chops, 1/2 inch thick (6 oz. each)
1/2 cup KRAFT House Italian Dressing, divided
1 pouch SHAKE 'N BAKE Italian Seasoned Coating Mix
4 cups arugula
1/4 cup finely chopped tomato
1/4 cup finely chopped red onion
8 lemon wedges
POUND each pork chop with meat mallet, rolling pin or side of a can to 1/4-inch thickness. Place chops in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Shake gently to coat chops evenly with dressing. Refrigerate 30 min. to 1 hour to marinate. Drain chops; discard marinade.
PREHEAT oven to 400°F. Coat chops with coating mix as directed on package; discard any remaining coating mix. Place chops in 15x10x1-inch baking pan.
BAKE 20 to 25 min. or until cooked through. Toss arugula with remaining 1/4 cup dressing; arrange on serving platter. Top with chops; sprinkle with tomato and onion. Serve with lemon wedges.
French Onion Pork Chops
1 tsp. oil
6 boneless pork chops, 1/2 inch thick (about 1-1/2 lb.)
2 medium onions, thinly sliced
2 Tbsp. Worcestershire sauce
1 pkg. (6 oz. ) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
1 cup KRAFT Shredded Swiss Cheese
HEAT oil in large skillet on medium-high heat. Add chops and onions; cook 10 min. or until chops are cooked through (160°F), stirring onions occasionally and turning chops over after 5 min. Transfer chops to plate; cover to keep warm.
COOK onions an additional 5 min. or until golden brown, stirring occasionally. Add Worcestershire sauce; mix well. Reduce heat to low. Return chops to skillet; spoon onion mixture evenly over chops.
MIX stuffing mix and hot water. Spoon stuffing mixture around edge of skillet; sprinkle with cheese. Cover; cook an additional 5 min. or until stuffing is heated through and cheese is melted.
Apple Mustard Stuffed Pork Chops
4 boneless pork chops, 1-1/2 inches thick
1/2 cup chopped apple
10 RITZ Crackers, coarsely crushed (about 1/2 cup crumbs)
1/4 cup coarsely chopped PLANTERS Pecans
3 Tbsp. GREY POUPON Dijon Mustard, divided
2 Tbsp. raisins
PREHEAT grill to medium heat. Make pocket in each chop by carefully making a horizontal cut in 1 side of each chop, being careful to not cut all the way through chop to opposite side. Set aside.
MIX apple, cracker crumbs, pecans, 2 Tbsp. of the mustard and the raisins until well blended. Spoon evenly into pockets in chops. Press cut sides together to seal pockets; secure with toothpicks.
GRILL chops 30 to 35 min. or until chops are cooked through, turning over after 15 min. and brushing with the remaining 1 Tbsp. mustard.
Reply:brown the chops first then put a layer down in a baking dish. over the top layer fried onions and thinly sliced apples. bake. delicious. for more recipes go to the web site epicurious.
Reply:stuffed-baked- pork chops: stuffing, cream of mushroom soup ( or a creamy condensed soup of your preference) sliced onion, cover in foil and bake on 300 for an hour....so good !
Reply:I cook mine in the oven @400 for about 20-25 mins. salt and pepper. About 5-10 mins before done cooking I place diced onions on top of chops than place a piece if cracker barrel sharp cheese on top of it and finish cooking. (any cheese will do)
Sometimes I leave out the onion and just use cheese. I love it.
Reply:You can smuther them in Barbequ sauce and them grill them
Reply:This is the best recipe you will ever try with your pork chops... Brown the pork chops.. in frying pan.. use either butter or oil.. butter tastes better.. season your pork chops with salt, pepper, garlic, and accent(if you have it) if not dont worry. When your pork chops are browned on each side... add chopped onion to the pan... and cook maybe a few minutes.. Then add water to the pan... and cook on med. for 1-and 1/2 hrs... until chops are almost tender to fall apart. (only put enough water to cover 1/2 the pork chop) keep adding .. as it evaporates. When chops are almost done... add one of those large cans of mushroom soup to your pan... right over the pork chops.. cook for another 10-15 min or so. AND you have a gravy.. its great if you serve it over rice or mashed potatoes... good luck.. any questions... you can email me... carrieannecarlson@yahoo.com
I know you'll like it.. its one of my fav. recipes.. and its easy.
Reply:my sis in law made me some last night that were sooooo freaking good - i was a little sketchy at first...but when i tried them i couldn't stop eating it! anyway - she just baked them in bbq sauce, honey and brown sugar! i know it sounds crazy...but they were sooooo good and easy!
Reply:ROOT BEER GLAZED PORK CHOPS
2 cups root beer
2 cups beef stock
4 16oz bone-in pork chops
4 teaspoons essence, recipe follows
4 teaspoons olive oil
To Make The Glaze,
combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat
preheat a heavy frying pan or grill to medium-high preheat the oven to 425 degrees.
Season each chop on both sides with 1 teaspoon of the Essence. Place in pan or on grill cook for 5 minutes. Turn and cook on the other side 5 minutes.
Transfer to a baking sheet. Drizzle i teaspoon of the olive oil over each chop. Roast until cooked through about 12 to 15 minutes.
If you have a instant-read thermometer insert it into the center should read 150 degrees F.
Place the chop on four serving plates and drizzle with the glaze.
Essence Seasoning
21/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Hope you enjoy
Reply:SINCE I HAVE A DIABETIC IN MY HOME I HAVE LEARNED A GREAT NO SUGAR NO SALT RECIPE FOR CHOPS....SO HERE IT IS--------
APPLE PORK CHOPS
FRY YOUR CHOPS IN 2 CUPS OF APPLE JUICE
UNTIL IT IS CARMELIZED
NOW POUR ONE JAR OF UNSWEETENED APPLESAUCE OVER THEM ADD A PINCH OF CINNAMON AND NUTMEG AND COVER WITH FOIL AND BAKE IN OVEN 350 DEGREES FOR ABOUT 30 MINUTES!!
I USUALLY SERVE THIS WITH CHEESY POTATOES AND SUCCOTASH!!!!!
TRY IT!! YOU'LL LIKE IT!!! HAHA
Reply:this might sound differnt but .. to start I don't fry anything so this is for the oven I get boneless chops love boneless then heres the easy part I just get peppercorn ranch dressing by hidden valley and brush some over the chops and put in the oven on 350 they come out so tender and taste great
Reply:fry pork chop
Reply:I usualy do mine in a skillet w/ a bit of oil coating the bottom, S%26amp;P or seasoned salt, paprika, garlic and onion powder, and sear quickly on both sides until done. You can make a bit of sauce for them by degalzing the pan w/ a bit of white wine, chicken stock, or water.
You can also dip them in egg wash, then dip into a mix of seasoned dry bread crumbs and parmesan cheese, and bake until done.
Try these, too:
Chili Cherry Pork Chops
1 jar (10 to 12 oz) cherry preserves
1 cup chopped onion
1/2 cup chili sauce
1/4 cup firmly packed brown sugar
2 cloves garlic, minced
1/2 tsp. ground cayenne pepper
1 Tbsp. dark sesame oil
6 boneless pork loin chops (1-inch thick)
Vegetable oil
Salt and pepper to taste
In medium saucepan, combine preserves, onion, chili sauce, brown sugar, garlic, and cayenne; bring to a boil. Reduce heat and simmer for 20 minutes. Cool to room temperature. Stir in sesame oil. Rub both sides of pork chops with vegetable oil; season with salt and pepper. Place chops on grid over medium-high heat. Close cover and grill until browned on bottom side, about 4 minutes. Turn chops; spread sauce over chops. Grill until internal temperature is 150°F, about 4 minutes. Serve with reserved sauce.
_____________________
Pork Chop Casserole
1 (6-oz.) package Uncle Ben's long grain and wild rice mix (not the quick cooking)
2 cups hot water
6 (1/2 inch thick) bone-in pork loin chops, trimmed of most fat
1/4 tsp. pepper
1 can cream of mushroom soup
1/2 cup milk
Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13x9 baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake at 350 degrees for 1 hr. Uncover casserole; combine soup and milk and pour over casserole. Bake, uncovered about 15 min. more or until thoroughly heated.
Reply:Balsamic Glazed Pork Chops with Red Pepper Grits
From Cooking Light
Steamed green beans go well with this dish.
3 cups water
3/4 teaspoon salt, divided
3/4 cup uncooked quick-cooking grits
2 tablespoons butter
1/2 teaspoon bottled minced garlic
1 (7-ounce) bottle roasted red bell pepper, drained and diced
Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1/8 teaspoon black pepper
1/4 cup balsamic vinegar
2 tablespoons honey
Bring water and 1/2 teaspoon salt to a boil. Add grits, butter, and garlic, stirring with a whisk. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat; stir in red pepper.
While grits cook, heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and black pepper. Add pork to pan; cook 4 minutes on each side or until done. Remove from pan. Stir in vinegar and honey, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Return pork to pan; turn to coat. Serve pork and sauce over grits.
Yield: 4 servings (serving size: 1 pork chop and 1 cup grits)
Reply:its not for pork chops, but for pork. take out the center of a granny apple and wrap the pork around it and cook it. i've never tried it, my friend did. i dont eat pork
Reply:Cook in olive oil with fresh garlic chopped up and some onions. Infuses the meat with flavor! One of our family favorites!
Reply:Baked Pork Chops with Parmesan-Sage Crust
1 1/2 cups Italian flavored breadcrumbs
1 cup freshly grated Parmesan cheese
(about 3 ounces)
1 tablespoon dried rubbed sage
1 teaspoon cumin
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all-purpose flour
4 bone-in center-cut pork loin chops
(each about 1 inch thick)
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
Lemon wedges (optional)
Orange wedges (optional)
Preheat oven to 425 degrees F.
Mix breadcrumbs, cheese, sage, cumin, and lemon peel in pie dish.
Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150 degrees F, about 20 minutes.
Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.
Makes 4 servings
Reply:Cook 2 pork chops then add lettuce, pickles, onions, and special sauce.
Place all the ingredients in between three pieces of a sesame seed bun.
Reply:Try with a marinade made with mustard, soy sauce, garlic, pepper...that's it. Seriously, it is the BEST! And you can use this marinade with chicken, beef, fish...and it always tastes awesome...just be careful not to spill the soysauce or it will be too salty. The mustard is key
Reply:On top of aluminum foil place a pork chop, onion, bell pepper, pineapple and top with teriyaki (spelling-sorry) sauce. Wrap up and place in oven at 350 for 30 minutes. GREAT!
Reply:i take raw pork chops and smother them in eggs and then dip them in crushed saltine crakers and fry them in a pan(lots of oil) and they are awsome, also you can put different spices in the crakers if u like
Reply:I fry them and then bake them in Cream of Mushroom soup for 45 min at 350.
Reply:One time I spread orange marmalade on them, at the very end of cooking. They really tasted great and a welcome change.
Reply:Frst season the porkchop in spicy sauces then fry the porkchop in chicken batter then make a gravy using brown gravy and soak the chops in the gravy.
PORKCHOPS AND GRAVY
side order of white rice
Gta vice city mp question
Any unique ways to make pork chops?
try garlic instead of rosemary
Reply:i just tried this last night so simple roll seasoned chops in very well seasoned flour fry in oil till done so crispy out and tender in or this one i also like brown chops make bag dressing with all the goodies put chops in cake pan , top with dressing and use one can cream of mushroom soup with some milk added and mixed well pour on top of dressing bake 350 for hour
Reply:My mom used to make them in an electric frypan with a bit of water in the bottom, onions, the chops and molassis drizzled over the top. She would let them cook in there (cover on) until they were done and they were, and still are, delicious. The molasis didn't make them too sweet, but they had just an excellent flavor. I HIGHLY recommend.
Reply:Put mustard on both sides and let it sit for a while .
Then just fry them in a pan with butter .
Melt butter until foam is gone , then add pork chops and turn down the heat a little...that's it .
My husband loves them that way .
Reply:That sounds really good, I'm gonna try that! Here's a couple ideas I've tried and really enjoyed.
Saucy Baked Chops
4 bone-in center-cut pork chops (1 lb.)
1/2 cup KRAFT Original Barbecue Sauce
2 Tbsp. orange marmalade
1 tsp. ground ginger
1 tsp. garlic powder
PREHEAT oven to 400oF. Place chops in 8-inch square baking dish.
COMBINE sauce, marmalade, ginger and garlic powder; spoon evenly over chops.
BAKE 45 min. or until chops are cooked through (160oF).
Aloha Pork Chop Skillet
2 tsp. oil
4 bone-in pork chops (1-1/2 lb.)
1 medium each: red and yellow pepper, cut into chunks
2 cans (8 oz. each) pineapple chunks in juice, undrained
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT CATALINA Dressing
1-1/2 tsp. garlic powder
1-1/2 cups MINUTE White Rice, uncooked
HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides.
ADD peppers, pineapple with its juice, broth, dressing and garlic powder; mix well. Bring to boil.
STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked through (160°F.) Remove from heat; let stand 5 min.
Crispy Italian Chops
4 bone-in pork chops, 1/2 inch thick (6 oz. each)
1/2 cup KRAFT House Italian Dressing, divided
1 pouch SHAKE 'N BAKE Italian Seasoned Coating Mix
4 cups arugula
1/4 cup finely chopped tomato
1/4 cup finely chopped red onion
8 lemon wedges
POUND each pork chop with meat mallet, rolling pin or side of a can to 1/4-inch thickness. Place chops in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Shake gently to coat chops evenly with dressing. Refrigerate 30 min. to 1 hour to marinate. Drain chops; discard marinade.
PREHEAT oven to 400°F. Coat chops with coating mix as directed on package; discard any remaining coating mix. Place chops in 15x10x1-inch baking pan.
BAKE 20 to 25 min. or until cooked through. Toss arugula with remaining 1/4 cup dressing; arrange on serving platter. Top with chops; sprinkle with tomato and onion. Serve with lemon wedges.
French Onion Pork Chops
1 tsp. oil
6 boneless pork chops, 1/2 inch thick (about 1-1/2 lb.)
2 medium onions, thinly sliced
2 Tbsp. Worcestershire sauce
1 pkg. (6 oz. ) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
1 cup KRAFT Shredded Swiss Cheese
HEAT oil in large skillet on medium-high heat. Add chops and onions; cook 10 min. or until chops are cooked through (160°F), stirring onions occasionally and turning chops over after 5 min. Transfer chops to plate; cover to keep warm.
COOK onions an additional 5 min. or until golden brown, stirring occasionally. Add Worcestershire sauce; mix well. Reduce heat to low. Return chops to skillet; spoon onion mixture evenly over chops.
MIX stuffing mix and hot water. Spoon stuffing mixture around edge of skillet; sprinkle with cheese. Cover; cook an additional 5 min. or until stuffing is heated through and cheese is melted.
Apple Mustard Stuffed Pork Chops
4 boneless pork chops, 1-1/2 inches thick
1/2 cup chopped apple
10 RITZ Crackers, coarsely crushed (about 1/2 cup crumbs)
1/4 cup coarsely chopped PLANTERS Pecans
3 Tbsp. GREY POUPON Dijon Mustard, divided
2 Tbsp. raisins
PREHEAT grill to medium heat. Make pocket in each chop by carefully making a horizontal cut in 1 side of each chop, being careful to not cut all the way through chop to opposite side. Set aside.
MIX apple, cracker crumbs, pecans, 2 Tbsp. of the mustard and the raisins until well blended. Spoon evenly into pockets in chops. Press cut sides together to seal pockets; secure with toothpicks.
GRILL chops 30 to 35 min. or until chops are cooked through, turning over after 15 min. and brushing with the remaining 1 Tbsp. mustard.
Reply:brown the chops first then put a layer down in a baking dish. over the top layer fried onions and thinly sliced apples. bake. delicious. for more recipes go to the web site epicurious.
Reply:stuffed-baked- pork chops: stuffing, cream of mushroom soup ( or a creamy condensed soup of your preference) sliced onion, cover in foil and bake on 300 for an hour....so good !
Reply:I cook mine in the oven @400 for about 20-25 mins. salt and pepper. About 5-10 mins before done cooking I place diced onions on top of chops than place a piece if cracker barrel sharp cheese on top of it and finish cooking. (any cheese will do)
Sometimes I leave out the onion and just use cheese. I love it.
Reply:You can smuther them in Barbequ sauce and them grill them
Reply:This is the best recipe you will ever try with your pork chops... Brown the pork chops.. in frying pan.. use either butter or oil.. butter tastes better.. season your pork chops with salt, pepper, garlic, and accent(if you have it) if not dont worry. When your pork chops are browned on each side... add chopped onion to the pan... and cook maybe a few minutes.. Then add water to the pan... and cook on med. for 1-and 1/2 hrs... until chops are almost tender to fall apart. (only put enough water to cover 1/2 the pork chop) keep adding .. as it evaporates. When chops are almost done... add one of those large cans of mushroom soup to your pan... right over the pork chops.. cook for another 10-15 min or so. AND you have a gravy.. its great if you serve it over rice or mashed potatoes... good luck.. any questions... you can email me... carrieannecarlson@yahoo.com
I know you'll like it.. its one of my fav. recipes.. and its easy.
Reply:my sis in law made me some last night that were sooooo freaking good - i was a little sketchy at first...but when i tried them i couldn't stop eating it! anyway - she just baked them in bbq sauce, honey and brown sugar! i know it sounds crazy...but they were sooooo good and easy!
Reply:ROOT BEER GLAZED PORK CHOPS
2 cups root beer
2 cups beef stock
4 16oz bone-in pork chops
4 teaspoons essence, recipe follows
4 teaspoons olive oil
To Make The Glaze,
combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat
preheat a heavy frying pan or grill to medium-high preheat the oven to 425 degrees.
Season each chop on both sides with 1 teaspoon of the Essence. Place in pan or on grill cook for 5 minutes. Turn and cook on the other side 5 minutes.
Transfer to a baking sheet. Drizzle i teaspoon of the olive oil over each chop. Roast until cooked through about 12 to 15 minutes.
If you have a instant-read thermometer insert it into the center should read 150 degrees F.
Place the chop on four serving plates and drizzle with the glaze.
Essence Seasoning
21/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Hope you enjoy
Reply:SINCE I HAVE A DIABETIC IN MY HOME I HAVE LEARNED A GREAT NO SUGAR NO SALT RECIPE FOR CHOPS....SO HERE IT IS--------
APPLE PORK CHOPS
FRY YOUR CHOPS IN 2 CUPS OF APPLE JUICE
UNTIL IT IS CARMELIZED
NOW POUR ONE JAR OF UNSWEETENED APPLESAUCE OVER THEM ADD A PINCH OF CINNAMON AND NUTMEG AND COVER WITH FOIL AND BAKE IN OVEN 350 DEGREES FOR ABOUT 30 MINUTES!!
I USUALLY SERVE THIS WITH CHEESY POTATOES AND SUCCOTASH!!!!!
TRY IT!! YOU'LL LIKE IT!!! HAHA
Reply:this might sound differnt but .. to start I don't fry anything so this is for the oven I get boneless chops love boneless then heres the easy part I just get peppercorn ranch dressing by hidden valley and brush some over the chops and put in the oven on 350 they come out so tender and taste great
Reply:fry pork chop
Reply:I usualy do mine in a skillet w/ a bit of oil coating the bottom, S%26amp;P or seasoned salt, paprika, garlic and onion powder, and sear quickly on both sides until done. You can make a bit of sauce for them by degalzing the pan w/ a bit of white wine, chicken stock, or water.
You can also dip them in egg wash, then dip into a mix of seasoned dry bread crumbs and parmesan cheese, and bake until done.
Try these, too:
Chili Cherry Pork Chops
1 jar (10 to 12 oz) cherry preserves
1 cup chopped onion
1/2 cup chili sauce
1/4 cup firmly packed brown sugar
2 cloves garlic, minced
1/2 tsp. ground cayenne pepper
1 Tbsp. dark sesame oil
6 boneless pork loin chops (1-inch thick)
Vegetable oil
Salt and pepper to taste
In medium saucepan, combine preserves, onion, chili sauce, brown sugar, garlic, and cayenne; bring to a boil. Reduce heat and simmer for 20 minutes. Cool to room temperature. Stir in sesame oil. Rub both sides of pork chops with vegetable oil; season with salt and pepper. Place chops on grid over medium-high heat. Close cover and grill until browned on bottom side, about 4 minutes. Turn chops; spread sauce over chops. Grill until internal temperature is 150°F, about 4 minutes. Serve with reserved sauce.
_____________________
Pork Chop Casserole
1 (6-oz.) package Uncle Ben's long grain and wild rice mix (not the quick cooking)
2 cups hot water
6 (1/2 inch thick) bone-in pork loin chops, trimmed of most fat
1/4 tsp. pepper
1 can cream of mushroom soup
1/2 cup milk
Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13x9 baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake at 350 degrees for 1 hr. Uncover casserole; combine soup and milk and pour over casserole. Bake, uncovered about 15 min. more or until thoroughly heated.
Reply:Balsamic Glazed Pork Chops with Red Pepper Grits
From Cooking Light
Steamed green beans go well with this dish.
3 cups water
3/4 teaspoon salt, divided
3/4 cup uncooked quick-cooking grits
2 tablespoons butter
1/2 teaspoon bottled minced garlic
1 (7-ounce) bottle roasted red bell pepper, drained and diced
Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1/8 teaspoon black pepper
1/4 cup balsamic vinegar
2 tablespoons honey
Bring water and 1/2 teaspoon salt to a boil. Add grits, butter, and garlic, stirring with a whisk. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat; stir in red pepper.
While grits cook, heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and black pepper. Add pork to pan; cook 4 minutes on each side or until done. Remove from pan. Stir in vinegar and honey, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Return pork to pan; turn to coat. Serve pork and sauce over grits.
Yield: 4 servings (serving size: 1 pork chop and 1 cup grits)
Reply:its not for pork chops, but for pork. take out the center of a granny apple and wrap the pork around it and cook it. i've never tried it, my friend did. i dont eat pork
Reply:Cook in olive oil with fresh garlic chopped up and some onions. Infuses the meat with flavor! One of our family favorites!
Reply:Baked Pork Chops with Parmesan-Sage Crust
1 1/2 cups Italian flavored breadcrumbs
1 cup freshly grated Parmesan cheese
(about 3 ounces)
1 tablespoon dried rubbed sage
1 teaspoon cumin
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all-purpose flour
4 bone-in center-cut pork loin chops
(each about 1 inch thick)
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
Lemon wedges (optional)
Orange wedges (optional)
Preheat oven to 425 degrees F.
Mix breadcrumbs, cheese, sage, cumin, and lemon peel in pie dish.
Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150 degrees F, about 20 minutes.
Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.
Makes 4 servings
Reply:Cook 2 pork chops then add lettuce, pickles, onions, and special sauce.
Place all the ingredients in between three pieces of a sesame seed bun.
Reply:Try with a marinade made with mustard, soy sauce, garlic, pepper...that's it. Seriously, it is the BEST! And you can use this marinade with chicken, beef, fish...and it always tastes awesome...just be careful not to spill the soysauce or it will be too salty. The mustard is key
Reply:On top of aluminum foil place a pork chop, onion, bell pepper, pineapple and top with teriyaki (spelling-sorry) sauce. Wrap up and place in oven at 350 for 30 minutes. GREAT!
Reply:i take raw pork chops and smother them in eggs and then dip them in crushed saltine crakers and fry them in a pan(lots of oil) and they are awsome, also you can put different spices in the crakers if u like
Reply:I fry them and then bake them in Cream of Mushroom soup for 45 min at 350.
Reply:One time I spread orange marmalade on them, at the very end of cooking. They really tasted great and a welcome change.
Reply:Frst season the porkchop in spicy sauces then fry the porkchop in chicken batter then make a gravy using brown gravy and soak the chops in the gravy.
PORKCHOPS AND GRAVY
side order of white rice
Gta vice city mp question
How long should I cook center cut pork chops in the frying pan with onions?
I am making pork chops that are about 3/4" thick. In the past, I sauteed the onions then added the chops and 1/2 cup water, turned the heat to low and slow cooked them for 1 hour. I have an electric stove. Lately, they have little tast and are dry. Any suggestions? I only want to use onions and maybe some rosemary.
How long should I cook center cut pork chops in the frying pan with onions?
Do you have a thermometer? If so cook them to about 160 degrees. If you don't have one good idea to pick one up they are only a couple of bucks. Get an instant read one though, not one you leave in the meat while it cooks.
If not cook them on medium heat for about 15-20 min. About 7 min or so a side. Depending on how hot your stove is.
Reply:Considering pork can take a while to cook, the onions would burn (Is why I realize you added the water). Make sure the pork is defrosted. Cook at a low heat with a lid, this will prevent burning. One option to cook faster and to get more flavor would be to cut up the pork into strips and cook with the onions (making sure you already somewhat precooked them) (If they start to burn take them out and cook the pork then re add them) You can tell when onions are done when they are soft and transparent. It also can help carmalize them if you add a little sugar or salt. You also have the option of cooking the pork w/ rosemary or even breaded in the actual oven or on the BBQ. And you can always top it with some carmalised onions or eat them as a side dish.
Reply:When you buy your pork chops check to amount of moisture, if they are really wet or soggy then you are getting salt water injected loin chops, if they feel dry and/or alittle slippery/sticky then you have the all natural pork loin. Don't add any salt to the wet one they are injected already. also when you are done cooking them, are you letting them rest? all meat dishes should rest for about 15 min before serving, leave them covered with a foil tent like Rachael Ray does and your dish will be delish ha ha!! also, injected pork chops seam to stay pink in the middle for some reason, natural will turn gray looking. Injected pork in for weight and safety like micro- issues.
Reply:Not enough water (better to use vegetable broth) or heat is too high. Better to cook longer with lower heat. I presume you browned the chops first. Be sure to cover, but leave cover very slightly off-center to allow some steam to escape. Add small amount of pepper sauce to the liquid.
How long should I cook center cut pork chops in the frying pan with onions?
Do you have a thermometer? If so cook them to about 160 degrees. If you don't have one good idea to pick one up they are only a couple of bucks. Get an instant read one though, not one you leave in the meat while it cooks.
If not cook them on medium heat for about 15-20 min. About 7 min or so a side. Depending on how hot your stove is.
Reply:Considering pork can take a while to cook, the onions would burn (Is why I realize you added the water). Make sure the pork is defrosted. Cook at a low heat with a lid, this will prevent burning. One option to cook faster and to get more flavor would be to cut up the pork into strips and cook with the onions (making sure you already somewhat precooked them) (If they start to burn take them out and cook the pork then re add them) You can tell when onions are done when they are soft and transparent. It also can help carmalize them if you add a little sugar or salt. You also have the option of cooking the pork w/ rosemary or even breaded in the actual oven or on the BBQ. And you can always top it with some carmalised onions or eat them as a side dish.
Reply:When you buy your pork chops check to amount of moisture, if they are really wet or soggy then you are getting salt water injected loin chops, if they feel dry and/or alittle slippery/sticky then you have the all natural pork loin. Don't add any salt to the wet one they are injected already. also when you are done cooking them, are you letting them rest? all meat dishes should rest for about 15 min before serving, leave them covered with a foil tent like Rachael Ray does and your dish will be delish ha ha!! also, injected pork chops seam to stay pink in the middle for some reason, natural will turn gray looking. Injected pork in for weight and safety like micro- issues.
Reply:Not enough water (better to use vegetable broth) or heat is too high. Better to cook longer with lower heat. I presume you browned the chops first. Be sure to cover, but leave cover very slightly off-center to allow some steam to escape. Add small amount of pepper sauce to the liquid.
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