skip to main content

Loin Chop Recipe for 25

12 years ago

I'm trying to plan Sunday dinner. I usually have about 25. I want to use some of the loin chops in the freezer (butchered 2 hogs last fall). I need a recipe that can be in the oven while I'm at church or can be fixed quickly once I get home. Any ideas? The snow, dreariness has my brain frozen.

Sort by:Oldest

Comments (7)

annie1992
12 years ago
Wow, that's a lot of people for dinner! I think I would either make unstuffed pork chops, just put the stuffing in a big pan, chops on top, cover with foil and bake them, or mix a big pan of sauerkraut with apples, plop the chops on top of that and bake, covered, while you're in church.

Or, Elery makes this recipe from Cook's Country. It's meant for the grill but I think it would translate nicely to the oven and pork chops.

St. Louis BBQ Pork Steaks
Cook's Country magazine

Ã¢ÂÂ¦1ÃÂ½ cups catsup
Ã¢ÂÂ¦2 cups beer
Ã¢ÂÂ¦ÃÂ¼ cup A.1. Sauce
Ã¢ÂÂ¦ÃÂ¼ cup packed dark brown sugar
Ã¢ÂÂ¦2 Tbsp cider vinegar
Ã¢ÂÂ¦2 Tbsp Worcestershire sauce
Ã¢ÂÂ¦1 tsp garlic powder
Ã¢ÂÂ¦1 tsp hot sauce
Ã¢ÂÂ¦1 tsp liquid smoke
Ã¢ÂÂ¦1 (5- to 6-pound) boneless pork shoulder roast, cut into steaks (three or four 1-inch-thick steaks)
Ã¢ÂÂ¦Pepper

1.Whisk catsup, beer, A.1., sugar, vinegar, Worcestershire sauce, garlic powder, hot sauce and liquid smoke in large bowl. Transfer to large disposable aluminum pan.

2.Heat grill. Heat all burners on high, covered, for 15 minutes. (For charcoal grill, light about 100 coals. When covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat, covered, with lid vent open halfway, for 5 minutes.) Scrape and oil cooking grate.

3.Season pork steaks with pepper and grill until well-browned, 5 to 7 minutes per side. Transfer steaks to pan with sauce, cover with foil, and place pan on grill. Turn all burners to low and cook, covered, until steaks are tender and sauce is slightly thickened, about 90 minutes.

4.Using potholders, remove pan from grill and turn all burners to high. (For charcoal grill, light about 50 coals. When covered with fine gray ash, remove grill grate and scatter evenly over spent coals.)

5.Remove steaks from pan and grill until lightly charred around edges, 2 to 4 minutes per side. Skim fat from sauce and serve with steaks.

Serves 6 to 8

Annie
countrygal_905
Original Author
12 years ago
Thanks Annie, I think the BBQ one would go over well with our gang. Yes, this is our usual Sunday dinner crowd. I just need some new ideas. (5 kids, 3 inlaws, 10 grandkids and 4 parents and an extra here and there, well and my husband and myself) Yes, it's like Thanksgiving every week!
Related Discussions
Do you have a favorite pork loin roast recipe?
Q
Comments (7)
Like Linda, I like to rub them with some stuff and do them on the grill. YUM! These two recipe are great too and a big hit with my group. Sharon's calls for a rack but I've used the loin many times. Herb Crusted Rack of Pork (Sharon) 3 TBSP olive oil 1 1/2 tsp kosher salt 4 garlic cloves, minced 1/4 cup chopped fresh basil 1/4 cup chopped fresh thyme 1/4 cup chopped fresh rosemary 1 TBSP coarse ground pepper 1/4 cup butter cut up 1/3 cup flour 2 cups chicken broth (more or less) 1 TBSP tomato paste 2 TBSP chopped fresh sage salt and pepper to taste fresh thyme or rosemary sprigs for garnish Rub pork with olive oil and sprinkle with salt. Combine the garlic and next 4 ingredients and press into the pork. Place pork on a rack in a roaster or broiler pan , cover the bone tips with foil so they don't burn. Bake in a preheated 350 oven for 1 hour and 115 minutes or until internal temperature reaches 145 degrees...don't over cook. Transfer pork to a serving dish. Pour pan drippings into a skillet. Add butter and cook over medium heat until butter melts. Whisk in flour until smooth. Cook whisking constantly until it is a rich carmel colour. Gradually add the broth and next three ingredients, cook over medium heat until for 2 or 3 minutes until thick and bubbly. Slice the pork between the bones and serve with the sauce. Use the thyme or rosemary sprigs for garnish. NOTE: original recipe called for cooking to 160, I think that is too much. I cook to 145 and then let the temp rise as it sits. APPLE CIDER BRINED PORK ROAST (Annie) 3 cups apple cider 3 cups water 1 bay leaf Â¼ cup salt 1 tbls black peppercorns 1 tbls coriander seeds 1 2 lb. Pork loin, trimmed 2 cups cider 1 Â½ tsp chopped fresh rosemary 1 Â½ tsp chopped fresh sage 1/8 tsp freshly ground black pepper Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight. Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to Â¼ cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing. Serves 8 200 calories per 4 oz. Serving, 6 grams fat David
...See More
Elk Loin Chops
Q
Comments (11)
Don't do anything strange to the meat! Elk is a most wonderful venison. A bit leaner then beef but chops should be just fine without added fat. If they were mine I'd probably just pan fry them in bacon grease. The elk I've had has been a sweet and tender meat that needs no special recipe to make it wonderful. Gamey taste in vension tends to come from poor butchering. Any hair that comes in contact with the meat will leave hair oil that tastes terrible. No soaking, boiling, or other voodoo practices can make up for less then skillful butchering. That some was made into pepperoni makes me think it was probably butchered by a professional and should be in good condition. I've had cravings for venison and blue cheese so a blue cheese and bacon sauce on the side sounds very good. Given a choice between elk and beef I'd probably go for the elk! It is milder/sweeter tasting and more tender then whitetail venison. Whitetail I've fallen in love with cooked in a very hot pan with cajun spice and left very rare... yummy. Needs a big gob of buttery mashed potatoes and a fresh green veggie on the side. Some bread so nobody sees you licking the plate clean. I know my grandma would do fried potatoes, green beans, pickled beets, cole slaw, and b&b... with a jar of horseradish for the potatoes. : ) lyra
...See More
I'll share my recipes, if you'll share yours - March 25, 2010
Q
Comments (3)
Premium Tres Leches Cake Three forms of leche, or "milk," are poured over a baked cake to create its signature indulgence. Cake mix and ready-to-spread frosting make it easy. Prep Time: 15 min Total Time: 1 hour 55 min Makes: 15 servings full spoonfull spoonfull spoonfull spoonempty spoon 238 Ratings 147 Reviews 1 box Betty CrockerÂ® SuperMoistÂ® yellow cake mix 1 1/4 cups water 1 tablespoon vegetable oil 2 teaspoons vanilla 4 eggs 1 can (14 oz) sweetened condensed milk (not evaporated) 1 cup whole milk or evaporated milk 1 cup whipping cream 1 container Betty CrockerÂ® Whipped fluffy white frosting 1. Heat oven to 350Â°F (325Â°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan. 2. In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. 4. In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Sue
...See More
Your Favorite Pork Loin Recipes
Q
Comments (14)
This is a favourite of mine. I use a bone in loin but boneless works fine. Just leave out the garlic and cut the rest of the ingredients in 1/2. A perfect Sunday roast! Pork With Herb Crust 2 racks of pork (3- to 4-pound) 3 TBSP Olive oil 1 1/2 teaspoon salt 7 garlic cloves -- minced 1/3 cup fresh basil -- Chopped 1/3 cup fresh thyme -- Chopped 1/3 cup fresh parsley -- Chopped 2 tablespoon pepper -- Coarsely Ground 1 1/4 cup butter (or margarine) -- cut up 1/3 cup all-purpose flour 2 cans chicken broth 1 tablespoon tomato paste 2 tablespoon fresh sage -- Chopped 1/4 teaspoon pepper . Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning. . Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 140 Transfer pork to a serving tray. Cover and let rest while making sauce (even if you dont make the sauce let the pork rest for at least 10 minutes to redistribute juices and let the internal temp climb a bit more) Pour pan drippings into a skillet. Add butter to drippings; cook over medium heat until butter melts. Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with 'pork. Garnish, if desired. Yield: 8 servings.
...See More
grandmamary_ga
12 years ago
Can I be invited. I love pork anyway it is fixed. I too like the BBQ idea. Your family is lucky to have you cook for them.
Mary
annie1992
12 years ago
countrygal, it sounds like my kind of family, I'd love to have them all every Sunday!

Annie
countrygal_905
Original Author
12 years ago
Would it be ok to brown the chops, cover with sauce today and refrigerate until morning. Then putting in the oven to finish--any problem with just partially cooking the pork today. Thanks.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
12 years ago
I would be very careful with that.

After you brown the chops, parts of the chops' temperature would be warned up into the "Danger Zone". If you can't cool them back down to below 40 F fast enough, then supposedly it may not be safe.

dcarch
countrygal_905
Original Author
12 years ago
Yes, dcarch, I wondered about that. I think I am just going to do it all today and reheat tomorrow. Thanks.

Related Stories

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

LANDSCAPE DESIGN Recipe for Tropical Edible Garden Style

Appeal to exotic good taste with fruit trees, palms and tropical look-alikes in your temperate-climate garden

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

FARM YOUR YARD How to Grow Vegetables in Containers

By Annie Thornton

Get glorious vegetables and fruits on your patio with a pro’s guidance — including his personal recipe for potting mix

LIFE Show Us Your Thanksgiving Fails

By Mary Jo Bowling

On some holidays you are just thankful when it’s over

KITCHEN APPLIANCES Considering a New Kitchen Gadget? Read This First

By Mitchell Parker

Save money, time and space by learning to separate the helpers from the hassles

ARCHITECTURE Design Practice: How to Get Hired

By Eric Reinholdt, Architect

Pro to pro: Strategies for winning a client’s trust and getting work that supports your brand

EDIBLE GARDENS 12 Essential Herbs for Your Edible Garden

By Annie Thornton

Make home cooking and drinks even better with herbs plucked from your own backyard or windowsill pot

SHOP HOUZZ Houzz Products: Stock Your Kitchen for Autumn

Serve hearty meals with a side of style by gathering up these fall-perfect pots, linens, serving pieces and kitchen tools

Sponsored

More Discussions

More eggplant & pork

13

What would you take??

24

Be still my palate!

8

Planning a weird Thanksgiving

8

Jamaican Jerk - It's not just chicken and pork

3