Pork Chop recipe help

Over the weekend we bought a pork loin with the rib bones, if that makes
sense. My hubby split them between the ribs so essentially we have about 1
1/2 inch thick pork chops. I want to have dinner ready for TFM® when he
gets home from work, but I don't know how to prepare these monster chops.

Do I bake them, if so, I don't have anything to make a sauce out of.

I'm not the griller/BBQ'er in the family; that honor belongs to my hubby.

Side dishes will be brussel sprouts and spinach salad.

Goodies in fridge........cheddar cheese, swiss cheese, cream cheese, butter,
mushrooms, yellow squash, onion, green olives, capers, and fresh spinach.

Anyone have any suggestions? TIA!

kili

On Tue 24 May 2005 08:59:42a, kilikini wrote in rec.food.cooking:

Quoted message said:

Over the weekend we bought a pork loin with the rib bones, if that makes
sense. My hubby split them between the ribs so essentially we have
about 1 1/2 inch thick pork chops. I want to have dinner ready for TFM®
when he gets home from work, but I don't know how to prepare these
monster chops.

Do I bake them, if so, I don't have anything to make a sauce out of.

I'm not the griller/BBQ'er in the family; that honor belongs to my
hubby.

Side dishes will be brussel sprouts and spinach salad.

Goodies in fridge........cheddar cheese, swiss cheese, cream cheese,
butter, mushrooms, yellow squash, onion, green olives, capers, and fresh
spinach.

Anyone have any suggestions? TIA!

kili

With chops that size and thickness I would be inclined to cut a pocket in
them and make stuffed pork chops. You could do a vegetable stuffing and
add bread or rice to it. After stuffing, brown both sides in a skillet,
then roast in oven 'til done.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

kilikini said:

Over the weekend we bought a pork loin with the rib bones, if that
makes sense. My hubby split them between the ribs so essentially we
have about 1 1/2 inch thick pork chops. I want to have dinner ready
for TFM® when he gets home from work, but I don't know how to

prepare

Quoted message said:

these monster chops. [snip]

Thick pork chops, especially the 'lean' pork we get nowadays, will get
dry and tough if you cook them too hot or too long. I get the best
results by following James Beard's advice and using a bit of liquid
with them. A few nights ago, it was this:

Brown chops in non-stick skillet over medium heat. Season with black
pepper, dried marjoram, remove. Turn heat up, add 2 TB butter and
about 6 oz. sliced mushrooms. Season with salt and pepper, shake and
toss for two minutes. Add about 1/4 cup dry marsala (or madeira, or
sherry or chicken broth--but the latter two are not as tasty imho),
stir, return chops to pan. Turn heat to low, cover, cook about 30
minutes. Taste for seasoning--probably need a little salt. We ate
them with steamed rice, but boiled potatoes would be good, too. If you
have it, some minced shallot can go in with the mushrooms for some nice
zing. -aem

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 24 May 2005 08:59:42a, kilikini wrote in rec.food.cooking:

Quoted message said:

Over the weekend we bought a pork loin with the rib bones, if that makes
sense. My hubby split them between the ribs so essentially we have
about 1 1/2 inch thick pork chops. I want to have dinner ready for TFM®
when he gets home from work, but I don't know how to prepare these
monster chops.

Do I bake them, if so, I don't have anything to make a sauce out of.

I'm not the griller/BBQ'er in the family; that honor belongs to my
hubby.

Side dishes will be brussel sprouts and spinach salad.

Goodies in fridge........cheddar cheese, swiss cheese, cream cheese,
butter, mushrooms, yellow squash, onion, green olives, capers, and fresh
spinach.

Anyone have any suggestions? TIA!

kili

With chops that size and thickness I would be inclined to cut a pocket in
them and make stuffed pork chops. You could do a vegetable stuffing and
add bread or rice to it. After stuffing, brown both sides in a skillet,
then roast in oven 'til done.

--
Wayne Boatwright
____________________________________________

How about spinach, mushrooms, onion and croutons for a filler? That's about
all I have, but it could work! Thanks, Wayne!

kili

"aem" <[email hidden]> wrote in message
news:[email hidden]...

kilikini said:

Over the weekend we bought a pork loin with the rib bones, if that
makes sense. My hubby split them between the ribs so essentially we
have about 1 1/2 inch thick pork chops. I want to have dinner ready
for TFM® when he gets home from work, but I don't know how to

prepare

Quoted message said:

these monster chops. [snip]

Thick pork chops, especially the 'lean' pork we get nowadays, will get
dry and tough if you cook them too hot or too long. I get the best
results by following James Beard's advice and using a bit of liquid
with them. A few nights ago, it was this:

Brown chops in non-stick skillet over medium heat. Season with black
pepper, dried marjoram, remove. Turn heat up, add 2 TB butter and
about 6 oz. sliced mushrooms. Season with salt and pepper, shake and
toss for two minutes. Add about 1/4 cup dry marsala (or madeira, or
sherry or chicken broth--but the latter two are not as tasty imho),
stir, return chops to pan. Turn heat to low, cover, cook about 30
minutes. Taste for seasoning--probably need a little salt. We ate
them with steamed rice, but boiled potatoes would be good, too. If you
have it, some minced shallot can go in with the mushrooms for some nice
zing. -aem

I like your idea, but I don't have marjoram or marsala or sherry and I just
used up the last of my homemade chicken stock. I'm going to save this idea
for future reference, though. Thanks!

kili

On Tue 24 May 2005 09:43:04a, kilikini wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 24 May 2005 08:59:42a, kilikini wrote in rec.food.cooking:

Quoted message said:

Over the weekend we bought a pork loin with the rib bones, if that
makes sense. My hubby split them between the ribs so essentially we
have about 1 1/2 inch thick pork chops. I want to have dinner ready
for TFM® when he gets home from work, but I don't know how to prepare
these monster chops.

Do I bake them, if so, I don't have anything to make a sauce out of.

I'm not the griller/BBQ'er in the family; that honor belongs to my
hubby.

Side dishes will be brussel sprouts and spinach salad.

Goodies in fridge........cheddar cheese, swiss cheese, cream cheese,
butter, mushrooms, yellow squash, onion, green olives, capers, and
fresh spinach.

Anyone have any suggestions? TIA!

kili

With chops that size and thickness I would be inclined to cut a pocket
in them and make stuffed pork chops. You could do a vegetable stuffing
and add bread or rice to it. After stuffing, brown both sides in a
skillet, then roast in oven 'til done.

--
Wayne Boatwright
____________________________________________

How about spinach, mushrooms, onion and croutons for a filler? That's
about all I have, but it could work! Thanks, Wayne!

kili

I think that would be delicious. You might even consider adding a bit of
cream cheese to the mix (cut in small cubes).

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Over the weekend we bought a pork loin with the rib bones, if that makes
sense. My hubby split them between the ribs so essentially we have about 1
1/2 inch thick pork chops. I want to have dinner ready for TFM® when he
gets home from work, but I don't know how to prepare these monster chops.

Do I bake them, if so, I don't have anything to make a sauce out of.

I'm not the griller/BBQ'er in the family; that honor belongs to my hubby.

Side dishes will be brussel sprouts and spinach salad.

Goodies in fridge........cheddar cheese, swiss cheese, cream cheese, butter,
mushrooms, yellow squash, onion, green olives, capers, and fresh spinach.

Anyone have any suggestions? TIA!

kili

This is a great old recipe (comfort food) Most people have all the ingredients
on hand. If you don't have lemon oranges also work well.

Dimitri

This is a favorite comfort food pork chop recipe that my family loves. The
recipe originally came from the Betty Crocker Cookbook from the 1960s.

4 pork loin or rib chops, about 3/4-inch thick
Salt and coarsely ground black pepper to taste
4 thin onion slices, about 1/4-inch thick
4 thin lemon slices, about 1/4-inch thick
1/4 cup packed brown sugar
1/4 cup ketchup*
* Chili sauce or your favorite barbecue sauce may be substituted.
Preheat oven to 350°F. Sprinkle both sides of pork chops with salt and pepper.
Place pork chops in ungreased shallow baking pan. Top each pork chop with a
onion slice, a lemon slice, 1 tablespoon brown sugar, and 1 tablespoons ketchup.
Cover and cook for approximately 20 minutes. Uncover and cook spooning sauce
over the chops occasionally, an additional 30 minutes or until the internal
temperature reaches a temperature of 155°F on a meat thermometer. Remove from
oven and serve.
Makes 4 servings.

kilikini said:

"aem" <[email hidden]> wrote in message
news:[email hidden]...

kilikini said:

Over the weekend we bought a pork loin with the rib bones, if that
makes sense. My hubby split them between the ribs so essentially

we

Quoted message said:

Quoted message said:

have about 1 1/2 inch thick pork chops. I want to have dinner

ready

Quoted message said:

Quoted message said:

for TFM® when he gets home from work, but I don't know how to

prepare

Quoted message said:

these monster chops. [snip]

Thick pork chops, especially the 'lean' pork we get nowadays, will

get

Quoted message said:

dry and tough if you cook them too hot or too long. I get the best
results by following James Beard's advice and using a bit of liquid
with them. A few nights ago, it was this:

Brown chops in non-stick skillet over medium heat. Season with black
pepper, dried marjoram, remove. Turn heat up, add 2 TB butter and
about 6 oz. sliced mushrooms. Season with salt and pepper, shake and
toss for two minutes. Add about 1/4 cup dry marsala (or madeira, or
sherry or chicken broth--but the latter two are not as tasty imho),
stir, return chops to pan. Turn heat to low, cover, cook about 30
minutes. Taste for seasoning--probably need a little salt. We ate
them with steamed rice, but boiled potatoes would be good, too. If

you

Quoted message said:

have it, some minced shallot can go in with the mushrooms for some

nice

Quoted message said:

zing. -aem

I like your idea, but I don't have marjoram or marsala or sherry and

I just

Quoted message said:

used up the last of my homemade chicken stock. I'm going to save

this idea

Quoted message said:

for future reference, though. Thanks!

Use pineapple juice instead as the liquid - it's fantastic with pork.

Susan B.

I do something similar, but usually use beer for the liquid. I also add
a bit of sour cream to the mushrooms towards the end. I don't use
marjoram, but usually use sage or caraway. I'll have to try the marsala
myself.

Also, I'd go for rosemary roasted potatoes as the side.

Dean G.

"sueb" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I like your idea, but I don't have marjoram or marsala or sherry and

I just

Quoted message said:

used up the last of my homemade chicken stock. I'm going to save

this idea

Quoted message said:

for future reference, though. Thanks!

Use pineapple juice instead as the liquid - it's fantastic with pork.

Susan B.

That's another good idea for future reference! Shoots, I wish I had some
pineapple!

kili

"Dean G." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I do something similar, but usually use beer for the liquid. I also add
a bit of sour cream to the mushrooms towards the end. I don't use
marjoram, but usually use sage or caraway. I'll have to try the marsala
myself.

Also, I'd go for rosemary roasted potatoes as the side.

Dean G.

Now, beer I *do* have! I can throw a little of that in the pan while the
pork chops are baking. Thanks!

kili

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

This is a great old recipe (comfort food) Most people have all the
ingredients on hand. If you don't have lemon oranges also work well.

Dimitri

This is a favorite comfort food pork chop recipe that my family loves. The
recipe originally came from the Betty Crocker Cookbook from the 1960s.

4 pork loin or rib chops, about 3/4-inch thick
Salt and coarsely ground black pepper to taste
4 thin onion slices, about 1/4-inch thick
4 thin lemon slices, about 1/4-inch thick
1/4 cup packed brown sugar
1/4 cup ketchup*
* Chili sauce or your favorite barbecue sauce may be substituted.
Preheat oven to 350°F. Sprinkle both sides of pork chops with salt and
pepper. Place pork chops in ungreased shallow baking pan. Top each pork
chop with a onion slice, a lemon slice, 1 tablespoon brown sugar, and 1
tablespoons ketchup.
Cover and cook for approximately 20 minutes. Uncover and cook spooning
sauce over the chops occasionally, an additional 30 minutes or until the
internal temperature reaches a temperature of 155°F on a meat thermometer.
Remove from oven and serve.
Makes 4 servings.

This sounds good and what I am going to make for dinner. My previous plans
were unfortunately cancelled and I took a butterfly chop out of the freezer
and have been wondering what to do with it.

Debbie

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Tue 24 May 2005 08:59:42a, kilikini wrote in rec.food.cooking:

Quoted message said:

Over the weekend we bought a pork loin with the rib bones, if that
makes sense. My hubby split them between the ribs so essentially we
have about 1 1/2 inch thick pork chops. I want to have dinner ready
for TFM® when he gets home from work, but I don't know how to prepare
these monster chops.

Do I bake them, if so, I don't have anything to make a sauce out of.

I'm not the griller/BBQ'er in the family; that honor belongs to my
hubby.

Side dishes will be brussel sprouts and spinach salad.

Goodies in fridge........cheddar cheese, swiss cheese, cream cheese,
butter, mushrooms, yellow squash, onion, green olives, capers, and
fresh spinach.

Anyone have any suggestions? TIA!

kili

With chops that size and thickness I would be inclined to cut a pocket
in them and make stuffed pork chops. You could do a vegetable
stuffing and add bread or rice to it. After stuffing, brown both
sides in a skillet, then roast in oven 'til done.

I was about to suggest the same thing. She has mushrooms and spinach on
hand, along with onions and butter. A quickie saute of veggies in butter,
add bread or rice and stuff the chops. Spices and/or herbs to taste
(whatever you like) Personally I'd do the bread and toast it. I'd put it
in a baggie after toasting and make crumbs out of it with the rolling pin
<evil grin>. It might be really interesting to slowly melt the cream cheese
into the stuffing mix.

Michael

"kilikini" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 24 May 2005 08:59:42a, kilikini wrote in rec.food.cooking:

Quoted message said:

Over the weekend we bought a pork loin with the rib bones, if that
makes sense. My hubby split them between the ribs so essentially
we have about 1 1/2 inch thick pork chops. I want to have dinner
ready for TFM® when he gets home from work, but I don't know how to
prepare these monster chops.

Do I bake them, if so, I don't have anything to make a sauce out
of.

I'm not the griller/BBQ'er in the family; that honor belongs to my
hubby.

Side dishes will be brussel sprouts and spinach salad.

Goodies in fridge........cheddar cheese, swiss cheese, cream
cheese, butter, mushrooms, yellow squash, onion, green olives,
capers, and fresh spinach.

Anyone have any suggestions? TIA!

kili

With chops that size and thickness I would be inclined to cut a
pocket in them and make stuffed pork chops. You could do a vegetable
stuffing and add bread or rice to it. After stuffing, brown both
sides in a skillet, then roast in oven 'til done.

--
Wayne Boatwright
____________________________________________

How about spinach, mushrooms, onion and croutons for a filler? That's
about all I have, but it could work! Thanks, Wayne!

kili

That'll work kili. Enjoy your chops. If I had my hands on those chops I'd
grill 'em and serve them with a reduced sauce of some type.

Michael

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Tue 24 May 2005 09:43:04a, kilikini wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 24 May 2005 08:59:42a, kilikini wrote in rec.food.cooking:

> Over the weekend we bought a pork loin with the rib bones, if that
> makes sense. My hubby split them between the ribs so essentially
> we have about 1 1/2 inch thick pork chops. I want to have dinner
> ready for TFM® when he gets home from work, but I don't know how
> to prepare these monster chops.
>
> Do I bake them, if so, I don't have anything to make a sauce out
> of.
>
> I'm not the griller/BBQ'er in the family; that honor belongs to my
> hubby.
>
> Side dishes will be brussel sprouts and spinach salad.
>
> Goodies in fridge........cheddar cheese, swiss cheese, cream
> cheese, butter, mushrooms, yellow squash, onion, green olives,
> capers, and fresh spinach.
>
> Anyone have any suggestions? TIA!
>
> kili

With chops that size and thickness I would be inclined to cut a
pocket in them and make stuffed pork chops. You could do a
vegetable stuffing and add bread or rice to it. After stuffing,
brown both sides in a skillet, then roast in oven 'til done.

--
Wayne Boatwright
____________________________________________

How about spinach, mushrooms, onion and croutons for a filler?
That's about all I have, but it could work! Thanks, Wayne!

kili

I think that would be delicious. You might even consider adding a bit
of cream cheese to the mix (cut in small cubes).

<groan> I just suggested that before reading your post. Oh well, brilliant
minds think alike 😉

Michael

"Debbie" <[email hidden]> wrote in message
news:[email hidden]...

<Recipe snipped>

Quoted message said:

This sounds good and what I am going to make for dinner. My previous plans
were unfortunately cancelled and I took a butterfly chop out of the freezer
and have been wondering what to do with it.

Debbie

Like I said comfort food - it really is an old standby at the house.

If you make it let me know how you like it.

Dimitri

kilikini said:

Over the weekend we bought a pork loin with the rib bones, if that makes
sense. My hubby split them between the ribs so essentially we have about 1
1/2 inch thick pork chops. I want to have dinner ready for TFM® when he
gets home from work, but I don't know how to prepare these monster chops.

Do I bake them, if so, I don't have anything to make a sauce out of.

I'm not the griller/BBQ'er in the family; that honor belongs to my hubby.

Side dishes will be brussel sprouts and spinach salad.

Goodies in fridge........cheddar cheese, swiss cheese, cream cheese, butter,
mushrooms, yellow squash, onion, green olives, capers, and fresh spinach.

Anyone have any suggestions? TIA!

kili

Those thick chops are good for stuffing. My inclination would be to use
the mushrooms, onion, olives and a caper or two. Cook the stuffing
first. Cut a slit into the thickest part of the chop down to the bone.
Put in the stuffing, leaving a slight margin so it doesn't fall out.
Brown and finish them in the oven.

Since I hate brussels sprouts (someone has to) I'd go with pilaf rice
plus the spinach salad.

On Tue 24 May 2005 01:03:42p, Dog3 wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Tue 24 May 2005 09:43:04a, kilikini wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> On Tue 24 May 2005 08:59:42a, kilikini wrote in rec.food.cooking:
>
> > Over the weekend we bought a pork loin with the rib bones, if that
> > makes sense. My hubby split them between the ribs so essentially
> > we have about 1 1/2 inch thick pork chops. I want to have dinner
> > ready for TFM® when he gets home from work, but I don't know how
> > to prepare these monster chops.
> >
> > Do I bake them, if so, I don't have anything to make a sauce out
> > of.
> >
> > I'm not the griller/BBQ'er in the family; that honor belongs to my
> > hubby.
> >
> > Side dishes will be brussel sprouts and spinach salad.
> >
> > Goodies in fridge........cheddar cheese, swiss cheese, cream
> > cheese, butter, mushrooms, yellow squash, onion, green olives,
> > capers, and fresh spinach.
> >
> > Anyone have any suggestions? TIA!
> >
> > kili
>
> With chops that size and thickness I would be inclined to cut a
> pocket in them and make stuffed pork chops. You could do a
> vegetable stuffing and add bread or rice to it. After stuffing,
> brown both sides in a skillet, then roast in oven 'til done.
>
> --
> Wayne Boatwright
> ____________________________________________

How about spinach, mushrooms, onion and croutons for a filler?
That's about all I have, but it could work! Thanks, Wayne!

kili

I think that would be delicious. You might even consider adding a bit
of cream cheese to the mix (cut in small cubes).

<groan> I just suggested that before reading your post. Oh well,
brilliant minds think alike 😉

Michael

Indeed we do!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Debbie" <[email hidden]> wrote in message
news:[email hidden]...

<Recipe snipped>

Quoted message said:

This sounds good and what I am going to make for dinner. My previous
plans were unfortunately cancelled and I took a butterfly chop out of the
freezer and have been wondering what to do with it.

Debbie

Like I said comfort food - it really is an old standby at the house.

If you make it let me know how you like it.

Made it tonight and enjoyed it. When I was making it, I thought of the way
I used to make them when my daughter was young and had a more active social
life than I. :-) I browned the seasoned chops in the pan, put a green
pepper ring on top, a slice of onion in the ring, a T of rice on the onion
and a can of tomatoes. In about 45 minutes it would be on the table. I
decided to look it up. It was in the Betty Crockers cookbook where I
incidently found yours.

Debbie