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Porkchop Recipes


porkchop recipes

porkchop recipe with Green Bean Casserole

6 center-cut pork chops
2 cans mushroom soup
6 large potatoes, peeled and sliced
3 15 oz. cans cut green beans, drained
1 small french-fried onion rings
8 oz. fresh sliced mushrooms
2 cups milk
Chopped parsley

In skillet, melt several tablespoons shortening for frying. Dredge pork chops in flour that has been seasoned with salt and freshly ground black pepper. Shake excess flour off and place in skillet. Fry chops on each side until crusty and lightly browned. Don't worry if they are not fully cooked, they will finish in the oven. Remove all from skillet and set aside. In a large mixing bowl: Add green beans which have been drained, sliced mushrooms and 1 can of mushroom soup that has been diluted with one cup milk, and 1/2 can of the fried mushrooms. Mix together.
Set aside until casserole is assembled. In a large 13 x 9 x 2-greased baking dish place the potato slices then salt and pepper lightly. Layer over the potatoes, the green bean mixture-- spreading into an even layer. On top of the green
bean mixture, arrange the six chops. Dilute the final can of mushroom soup with remaining 1-cup milk and pour over all. Garnish with remainder of French-fried onion rings. Bake in 350 degree F. oven for 60 minutes, covered with aluminum foil. Remove foil and bake for 10 more minutes uncovered until top of casserole gets
brown and bubbly.


porkchop recipes

Apple Cider Glazed Porkchop recipe

1 serving
4 x Pork chops, (14-ounce)
1 cup Apple cider glaze, (recipe follows)
3 cup Sweet potato has, (recipe follows)
4 x Rosemary sprigs
Marinade, (recipe follows)
Salt and pepper, to taste

MARINADE
2 oz Bourbon
2 oz Worcestershire
1 x Handful juniper berries, crushed
Freshly crushed black pepper
1 pch Rosemary, thyme, sage, chopped
1/4 cup Olive oil

Marinade the pork chops for 2 to 3 hours. In the meantime make hash and glaze.

SWEET POTATO-ANDOUILLE
1/2 cup Yellow onion, diced
1 x Clove garlic, minced fine
2 tbl Olive oil
1 cup Andouille sausage, diced
2 whl sweet potatoes, peeled and diced 1/4x1/4
1 tsp Salt
1/2 tsp Black pepper, finely ground
1 cup Chicken stock
3 tbl Heavy cream

APPLE CIDER GLAZE
2 tbl Honey
1 cup Brown sugar
3 cup Apple cider
1/2 cup Cider vinegar
1 x Clove garlic, minced
1 sprg fresh thyme
1 sprg fresh sage


SWEET POTATO-ANDOUILLE HASH:
Sauté onions and garlic in the olive oil over medium heat in saucepan until translucent. Add andouille sausage and stir well to combine. Once some of the fat begins to render from the sausage and the diced sweet potato and cook for stirring frequently for 10 minutes. Add chicken stock until evaporated then add cream and reduce until gone. Season with salt and pepper and keep warm.
APPLE CIDER GLAZE:
Caramelize the honey and brown sugar in a pan over medium heat, stirring constantly. Combine the apple cider, vinegar and garlic and add to sugar, bring to boil over high heat. Lower the heat to medium and simmer for 30 minutes. Strain into a small saucepan and add thyme, sage, and pepper and cook over medium heat for 15 minutes.
Remove herbs and reserve for pork chops.
METHOD:
Preheat grill to medium. Remove the chops from the marinade and wipe off any excess marinade. Grill chops, basting with cider glaze until desired temperature. Medium temperature is 15 to 18 minutes. Present chops with a base of sweet potato hash with pork chop placed on top and garnish with a rosemary sprig.


porkchop recipes

Porkchops with peppers
4 center cut pork chops
1/4 cup olive oil
6 sweet vinegar peppers
Salt & pepper to taste

Either on grill or in broiler cook pork chops until they are done the way you like them. While chops are cooking, heat olive oil in sauté pan over medium heat. Tear peppers up into large pieces, add to pan and sauté for 3-4 minutes. Drain oil and spoon peppers over pork chops, season with salt and pepper and serve.


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