Pork Chop Return (aka Mutton Chop)
betsy031799
9 years ago
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klem1
9 years agoUser
9 years agoRelated Discussions
Boneless Pork Chops & No Inspirations
Comments (13)Dishes done: I didn't post my recipe at the time, so I'll put it in now. Lous Broiled Spare Ribs and Finger Licking Good , Sauce I use Country Style or Sizzlers , cut a little thicker than ½ inch For about 3 ½ lb. of meat. Put a pot of water to boil, on the range top, with just enough water To cover the Ribs. Add: 1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder. An Italian pinch of Ground Cloves , Basil and Oregano 1/4 Teaspoon of Black Pepper 2 Bay leaves Simmer for about 25 minutes If Im going to make Spaghetti Sauce later, Ill save this stock to thin the Tomatoes and Puree Meanwhile, put in a small bowl : 1/2 cup of Bullseye or Krafts Original Barbecue Sauce 1/2 cup of Ketsup 1/2 teaspoon of Mustard ¼ teaspoon of Old Bay Seasoning 1/3 Teaspoon of Garlic Powder, Onion Powder A pinch of Cloves , Basil and Oregano Black Pepper or Red Pepper to taste. 2 tablespoons of Brown Sugar and Maple or Pancake Syrup 2 Heaping tablespoons of Grape Jelly and Strawberry Jam Smooth out the Jelly and Jam with a fork and mix well. This may sound like overpowering sweetness but it is not. I use a 9x 13 SS pan and lay some Sauce on the bottom. Then I lay in the simmered Spare Ribs and spoon the Sauce on them. If there is some sauce left over , save it for basting when the ribs are almost done. I cook them in an electric range Broiler, set on Low, Placed on a shelf about 8 inches below the burner. They will cook in about 25 minutes. Test after 20 minutes Ummmmmmmeemm Gooooooooood !!!!!!!!...See MoreGravy Baked Pork Chops
Comments (6)Brad, I think the evaporated milk will be the thinner, rather than the thickener. When I make my version of hamburger helper stroganoff, I brown my burger & onion, then add a can of cream of mushroom soup and thin it with milk to make the gravy. I also cook some frozen veggies and add that and noodles to it. So I still think you need to make a thickener for the gravy. Play it by ear, and when it gets to that point, if it is to watery, make a slurry with flour and ice water, and stir that in slowly and constantly, until it comes to a boil and thickens to the point you want. You can use any flavor of cream of soup you would like. My mom doesn't like mushrooms, so if I made it for her, I would use cream of celery or onion, in fact have done that when making the helper stroganoff for her. Those are pretty much interchangable. The reason they are using the cream of soups is because they are so concentrated and when you add the milk to them it thins it into a gravy, but you can use the flavor you like best. (If you want a brown gravy, add some gravy master to it at the end!) Tami...See MoreRECIPE: Pork Chops with Fennel
Comments (1)Copied and pasted, thanks Debbie. I love fennel and have been wanting to try it cooked, I've always just had it raw....See MoreRECIPE: Pork Chops With Sweet and Sour Cider Glaze
Comments (9)Compumom, we have fresh cider cause we are in apple country. Dishes - get out! You've never had a pork chop? That just amazes me :) I served cubed butternut squash roasted with rosemary and just a plain baked potato and of course you know that Ken had his salad (and so did I). I'm sure you could just make the sauce by itself and use it over a pork tenderloin, if you'd like. But, I'm a pork chop lover here and its hard for me to think that somebody has never had one! Just FYI - I buy the center cut, loin chops (with a bone). You can also buy boneless but they can get to be very tough if you're not careful. I think this recipe would do well with a boneless chop, but boneless chops just needs a short cooking time - maybe 3-4 minutes a side, otherwise you'll get little hockey pucks....See Morerwiegand
9 years agobetsy031799
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9 years agoPrecision Carpentry
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