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Recipes Involving Chopping

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Q: What are some of your favorite easy marinade recipes for pork chops?
Ever tried a marinade pork chop recipe that you really loved? Send it to me! -Either the entire recipe, or just the recipe for the marinade.

Don’t worry about recipes that are a little different, zingy, or exotic. That’s pretty much all we eat in my house anyway!

A: Olive oil, red wine vinegar, lemon juice, worcestershire sauce, garlic powder, onion powder, lemon pepper, seasoned salt and oregano. Try it, you’ll love it!!

Q: What kind of great pork chop recipes are out there?
Making pork chops for dinner this evening. I need a great recipe! I was thinking of having macaroni and tomatoes or macaroni salad with them – have any good recipes for either? For a vegetable – going to make roasted green beans. So what kind of pork chop concoction would go well with these sides?

A: Try MyFridgeFood – it has a lot of easy recipe twists using what’s already in the kitchen. really helps me when I’m stuck on what to have for dinner and I need to get the ball rolling :) Hope it helps!

Q: Quick and tasty pork chop recipes?
My son has invited his girlfriend over for dinner. She is 18, he is 17. Not often does this happen. He asked me to make pork chops. I don’t cook chops often. Any good recipes for someone who still need to go to the store and buy the chops? Dinner is at 7 and time is limited. (I had forgotten about the dinner until bedtime last night) I am looking for something quick and easy but tasty. Any help yahooers?

A: here it is…

Pork Chops Baked With Cabbage
(Cotes de Porc a l’Auvergnate)

What You Need:

6 quarts water
Salt
3 pounds cabbage, finely chopped (about 12 cups)
3 tablespoons butter
½ cup finely chopped onions
½ teaspoon finely chopped garlic
Freshly ground black pepper
8 center-cut loin pork chops, about ¾ inch thick
3 tablespoons oil
½ cup dry white wine
1 cup heavy cream
1 bay leaf
4 teaspoons freshly grated Parmesancheese mixed with 2 teaspoons fine, dry bread crumbs

How To Cook:

1. In a soup pot or kettle, bring the water and 3 tablespoons of salt to a bubbling boil. Drop in the cabbage and boil for 5 minutes. Drain the cabbage thoroughly in a sieve or colander. In a 10- to 12-inch skillet, melt 2 tablespoons of the butter over moderate heat.

2. When the foam subsides, cook the onions and garlic, stirring constantly, for 3 or 4 minutes, or until they are soft but not brown. Stir in the cabbage, ½ teaspoon salt and a few grindings of pepper, and cook, stirring frequently, for 5 minutes, or until almost all of the moisture in the pan has evaporated. With a rubber spatula, transfer the contents of the skillet to a bowl; set aside.

3. Pat the pork chops dry with paper towels, and season them with salt and afew grindings of black pepper. In the skillet, melt the remaining 1 tablespoon of butter with the oil over moderate heat. When the foam subsides, brown the chops for about 3 minutes on each side, or until they are a rich golden color.

4. Remove them from the skillet with tongs and set them aside. Pour off almost all the fat from the skillet, leaving only a thin film on the bottom. Add the wine and boil rapidly, stirring frequently and scraping in any brown bits that cling to the bottom and sides of the pan, until the wine is reduced to ¼ cup.

5. Mix the reduced wine into the cabbage. Spread about 1/3 of the cabbage in the bottom of a heavy flameproof casserole at least 4 inches deep, and large enough to hold 4 chops in a single layer.

6. Lay 4 chops on top of the cabbage, then add another layer of cabbage, 4 more chops, and finish with the rest of the cabbage. The casserole should be firmly packed. Preheat the oven to 350°.

7. In a small saucepan, scald the cream by heating it over moderate heat until tiny bubbles form around the edge of the pan. Pour the hot cream into the casserole and place a bay leaf on top of the cabbage.

8. Bring the casserole to a simmer on top of the stove, then set it into a larger pan to catch any juices that may spill over during cooking, cover it tightly, and bake it on the middle shelf of the oven for 1½ hours.

9. Remove the cover, discard the bay leaf and check the seasoning. Sprinkle the cabbage with cheese and crumbs. Bake the casserole for 30 minutes longer, or until the top is browned and crusty. Serve directly from the casserole.

To serve 4

Q: Any good pork-chop recipes for someone who doesn’t like pork-chops?
I do not really like the tast of pork chops. My husband does, so I buy them anyway. Any good recipes to hide the taste?

A: 1/4 cup ketchup
1/4 cup chili sauce
1/4 cup brown sugar
1 tbs lemon juice.
Mix together, pour over thick pork chops that you put in a baking pan in a single layer. Cover with foil. Cook at 350 for 1 1/2 hre….They will taste BBQ and will melt in your mouth.

Q: Melt in your mouth pork chop recipes?
I would like some ideas on how to make a top loin pork chop so tender that it melts in your mouth. The ones that I’ve cooked before were tough. What I have now is about 3/4″ to 1″ thick. I would like to bake it slowly in the over. Any ideas for recipes? (I hate meat that’s tough, and besides, it’s hard for me to chew and I end up having to throw it out.)

A: Mustard Pork Chops

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_73794,00.html

http://www.youtube.com/watch?v=t9XgW39rJ1Q

2 pork chops, about 1-pound total weight
2 teaspoons infused oil
1/2 cup hard cider
1 tablespoon grain mustard
1/3 cup heavy cream

Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.

Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.

Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you’re having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates

here are some sites that teaches you. i learnt cooking from these sites too and it’s works. before that, i recommend you to watch chef nigella lawson at http://www.youtube.com . she has the fastest, easiest and delicious recipes. really good. i learn cooking, baking, etc from her and get the full recipes from foodnetwork.com and foodtv.ca

http://www.foodnetwork.com

http://www.foodtv.ca

http://www.asianfoodchannel.com

http://www.taste.com.au

http://www.myrecipes.com

http://www.rachelraymag.com/recipes

http://www.kuali.com

http://www.joyofbaking.com

http://www.mrbreakfast.com

http://www.marthastewart.com

http://www.dyannbakes.com

http://www.dianasdesserts.com

http://www.bettycrocker.com

http://www.lifestylefood.com.au/home

http://www.abc.net.au/kyliekwong

http://www.ming.com/simplyming/

if you want to watch them cooking, can thru, their sites and learn cooking. if not, go to http://www.youtube.com and find for the chefs.

homecook chef nigella lawson = fast, easy and delicious
chef anna olson = dessert and pastry chef
chef giada de laurentiis = italian food
chef rachel ray = creative, and delicious food

Q: Anyone have some good pork chop Recipes?
I’m planning on making pork chops tonight for my family for dinner, I’m looking for easy recipes for something new, must be kid friendly has I have a 3 year old.

A: 1/2 TBsp. butter & 1/2 TBsp. olive oil
1 onion cut into 8 – 10 wedges
1 green pepper, cleaned & cut into 1/2″ strips
1 jar spaghetti sauce

4 pork chops
salt & pepper

Cut up onion & pepper.
In large frypan, melt butter & oil on medium-high heat. Season chops w/ salt & pepper and brown on each side for 2 minutes. Remove to plate – add onion & pepper to pan – cook about 4-5 mins.
Reduce heat to medium-low & return chops to pan.
Pour spaghetti sauce over top.
Cover pan & cook about 30 mins.
Remove lid from pan & allow sauce to thicken a few mins.
(Remove the onion & pepper from your child’s serving.)

Q: Hi, I find it painful to use my hands, so looking for recipes that don’t involve chopping, crushing, etc…
also, lifting heavy things is a problem, like saucepans full of boiling water. And stiring difficult things like thickening dough isn’t going to work.

Thankyou to everyone who has an ideas

A: Struth, that’s a tough one! The principle governing cookery involves the conversion of raw materials to a prepared state. I am a chef and it has always amazed me how i convert raw to beautiful things. But you! Lo! All knife work can be done by the pulse button on a food processor, although you will have to peel and roughly cut into smallish pieces. There are ways around your situation ilke pre cooking then freezing. A kitchen aid (mixer) would help but nothing can replace the actual physical effort in cookery so maybe ask someone for assistance or buy meals from small surburban cafes,they do a huge trade in take home meals.

Q: Anyone want to share some pork chop recipes?
We have a ton of good, thick pork chops in our freezer. We are tired of baking them plainly. I don’t like fried either. Does anyone have some suggestion recipes? Anything different will be great!

A: this is super easy—season pork chops on both sides with salt and pepper. put in a baking dish. top each chop with a slice of onion, a tablespoon of brown sugar and a tablespoon of ketchup. cover with foil, bake in a 350 degree oven for 30 min. take the foil off spoon sauce over chops. then bake another 30 min. my husband loves this recipe- hope you do, too!

Q: What are some good pork chop recipes?
I have 6 boneless, thick cut pork chops and I need a great recipe for them. Any ideas?

A: Here are a couple of ideas. I’mnot going to just post links for you. These are recipe I actually make at home for My family, and on a regular basis as well.

Pork Chop Bake:
6 pork chops (approx 5oz each)
3 Potatoes
3 Carrots
1 onion
2 Cans cream of mushroom soup
1 1/2 Cans of Milk
3 Tbsp Flour
salt and pepper

Brown the chops in a skillet that has been lightly oiled. As the chops are browning slice the carrots potatoes, onions, and carrots. Place the browned chops in a 9×13 baking dish.
Layer on the veggies. In a separate bowl mix the soup and flour until smooth, then add the milk. Pour over the chops and veggies and then cover and bake for 1 hour at 350. Then remove lid and continue to bake for another 15min.

———-
Autmn Chop Skillet:
All you need is 2 chops, 1 red bell pepper-cut into 1 in pieces
1 apple peeled and sliced.
Season the chops with salt and pepper, cook the chops in a tiny bit of oil, brown on one side and turn, add the onions, pepper, and apples. Cook until chops are done and the other ingredients are crisp tender. Serve with rice.
——–
Sweet Chop Bake:
The next recipe is for as many chops as you want to make. Salt and pepper both sides of the chops, place in a baking dish. Top EACH chop with the following
1 tbsp brown sugar
1 tbsp ketchup
1 slice onion
1 slice lemon

Bake at 350 for about 30-45 min depending on how many chops, and how thick they are. This dish creates just a tiny bit of a nice sweet tangy sauce. You can simmer an extra serving or 2 the topping ingredients on the stove top with a little water if you would like. I serve this dish over rice also. Different sounding but very good!!!
——–

Q: do you have a good lamb chop recipes?
I grew up eating lamb and love it. My husband however hates it. I need a recipe for lamb chops that tones down the taste of it for him.

A: LAMB CHOPS WITH CHUTNEY CRUST

Serves 4.

1 c. fresh bread crumbs
1/2 tsp. dried rosemary, crumbled
4 (2 inch thick) lamb loin chops
4 tbsp. Major Grey’s chutney

Preheat oven to 450 degrees. Butter small baking sheet. Combine bread crumbs and rosemary on plate. Season lamb chops generously with salt and pepper. Spread each side of chops with 1/2 tablespoon chutney. Dip each chop into bread crumb mixture to coat. Transfer to prepared baking sheet. Bake until crumbs are golden brown and cooked to desired doneness, about 15 minutes for medium-rare. Transfer to plate.

OR

LAMB CHOPS WITH CHUTNEY CRUST

Serves 4.

1 c. fresh bread crumbs
1/2 tsp. dried rosemary, crumbled
4 (2 inch thick) lamb loin chops
4 tbsp. Major Grey’s chutney

Preheat oven to 450 degrees. Butter small baking sheet. Combine bread crumbs and rosemary on plate. Season lamb chops generously with salt and pepper. Spread each side of chops with 1/2 tablespoon chutney. Dip each chop into bread crumb mixture to coat. Transfer to prepared baking sheet. Bake until crumbs are golden brown and cooked to desired doneness, about 15 minutes for medium-rare. Transfer to plate.

OR

BROILED LAMB CHOPS WITH LEMON CAPER
SAUCE

2 lamb chops, 1 1/2″ thick
1 tbsp. butter
1 tsp. freshly grated lemon zest
1 tsp. drained capers
1 tbsp. fresh lemon juice

Wash and pat lamb chops dry, sprinkle with salt and pepper to taste. Broil in broiler about 4 inches from heat for 6 minutes. Turn chops and broil 4 minutes more. Remove and let stand 5 minutes. While the chops are standing in a small saucepan melt the butter and stir in the zest, capers, lemon juice, salt and pepper to taste and heat. Transfer the chops to plate, pour sauce over them and serve. Serves 2.

OR

DIJON LAMB CHOPS

4 lamb chops (about 1 1/2 lbs.)
1 lemon, cut in half
Garlic powder
Freshly ground pepper
1 c. chopped fresh parsley
1/3 c. Dijon mustard
1 tbsp. plus 1 tsp. wheat bran
Vegetable cooking spray
Lemon and lime slices

Trim fat from lamb chops. Rub both sides with lemon; sprinkle with garlic powder and pepper.
Combine next 3 ingredients; mix well, and press on all sides of chops. Place chops in an 8×12x2 inch baking dish coated with cooking spray; bake, uncovered, at 500 degrees for 4 minutes. Reduce heat to 350 degrees, and bake an additional 15 minutes or until a meat thermometer inserted in chop registers 180 degrees. Garnish with lemon and lime slices. Yield: 4 servings; 177 calories per serving

JM

Q: what are simple lamb chop recipes for 2 people?
i am cooking dinner for me and one other person tonight, i would like to do a lamb chop recipe…
just a simple one that is easy to cook and tastes really nice.
going to go buy any other ingredients needed as well!

A: Grilled, 4 to 6 minutes per side. Serve with seasoned rice or couscous. A tossed green salad dressed with a good greek olive oil, garlic and lemon.

Q: Does anyone have any simple pork chop recipes?
I have limited resources for cooking, so I need something easy and *simple* (preferably completely pan-fried). I only have garlic powder, salt, pepper, soy sauce, and some other random Asian ingredients to work with (no herbs). I do NOT have flour, panko crumbs, or anything of a baking nature because I don’t really bake.

A: Simply salt-n-pepper your pork chops, sprinkle some garlic powder and pan-sear on each side til golden. Honestly, pork is so flavorful, this is truly all you need.

Q: Is there a website that has easy-to-make Slap Chop recipes?
The TV commercial featured about 4 recipes with the egg, tuna, nuts, and vegetables. I could not find a website for this through “slap chop recipes” searches with google and bing.

A: There is a great website called i think its slopcook.com

Q: pork loin chops recipes?
I have some pork loin chops that I’m thawing for dinner but I’d like to try something different tonight. My usual preparations consist of sauted apples, breaded, with stuffing (inverted) and gravy. What else can you do with chops?
It doesn’t seem like recipe books spend as much time on pork recipes as they do chicken for some reason…

A: Sanfransisco chops – my fave!!

Ingredients
4 pork chops, about 1 1/2 lbs(1/2 to 3/4 inch thick)
1 tablespoon oil
1 clove garlic, minced

Sauce:
2 teaspoons oil
4 tablespoons dry sherry or broth
4 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
2 tablespoons water

Directions
Trim pork chops of fat Heat oil in skillet. Brown chops on both sides.
Remove and add a little more oil if needed.
Saute garlic for a minute, being careful not to burn it. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
Place chops in skillet. Pour sauce over them.
Cover tightly.
Simmer over low heat until chops are tender and cooked through. 30 to 35 minutes.
Add a little water, 1 to 2 Tbsp. if needed to keep sauce from cooking down too much.
Turn once. Remove chops to platter.
Stir in cornstarch dissolved in water.
Cook until thickened.
Pour over chops and serve. Tips: Boneless pork chops can be used.

Q: Spare rib pork chop recipes?
I like spare rib pork chops but always seem to cook them the same way. Therefore I am looking for other ways. Being diabetic, sugar is out of the question but any other suggestions would be gratefully received!

A: Smothered Chops:
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 spare rib chops
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Apple Chops:
2 pounds pork chops
1 pound sauerkraut (rinsed)
3/4 cup onion, julienned
1 1/2 cups Granny Smith apple, thinly sliced
2 cups mild stock
1 cup white wine
2 tablespoons caraway seeds (optional)
1 tablespoon juniper berries
Salt and pepper
1 tablespoon oil for cooking

Heat the oil in a large heavy pot. Season the pork chops with salt and pepper. Sear the pork chops on both sides, remove from the pot and set aside. Add the apples and onions to the pot and cook for 5 minutes. Add the wine, kraut, caraway seeds, and the juniper berries, cooking for 2 minutes. Add the stock, and the pork ribs, bring to a boil and reduce to a simmer. Cover and simmer for 40 minutes. Taste and adjust the seasonings. Tastes great with whole grain mustard.

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