pork loin sirloin chop recipe?

tenplay said:

I have a package of pork loin sirloin chops, which is much
leaner than regular pork chops. Last time I fried them,
they were really dry. Does anyone have a recipe that will
make them more tender and tasty? Thanks for any advice or
recipes.

Double dip them.

set three plates side by side. plate 1 - seasoned flour
plate 2 - egg wash (with seasonings) plate 3 - seasoned
bread crumbs

Dredge chops in flour, drop into egg wash and coat fully,
drop into crumbs coating both sides fully. Return to egg
wash and wet both sides, return to crumbs. Lay on a rack and
put in the fridge for about an hour to dry the surfaces.

Skillet with butter and olive oil (50-50) over medium heat.
Brown both sides. The meat will be done by the time the
crumbs are browned. I don't usually do a sauce, but they can
be nice with a reduced cream and parmesan sauce.

Enjoy.

Pastorio

On Thu, 13 May 2004 23:18:11 -0700, "tenplay" <[email hidden]>

Quoted message said:

I have a package of pork loin sirloin chops, which is
much leaner than regular pork chops. Last time I fried
them, they were really dry. Does anyone have a recipe
that will make them more tender and tasty? Thanks for any
advice or recipes.

Brine them and cook them to medium (~145F).

-sw

Quoted message said:

"tenplay" wrote:

I have a package of pork loin sirloin chops, which is much
leaner than regular pork chops. Last time I fried them,
they were really dry. Does anyone have a recipe that will
make them more tender and tasty?

Braise pork in your favorite homemade pasta tomato sauce
until falling off the bone tender; serve over penne. Btw,
there is no such cut as "pork loin sirloin chops"... you
either have "loin chops" or "sirloin"... odds are you have
shoulder chops.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

tenplay said:

I have a package of pork loin sirloin chops, which is much
leaner than regular pork chops. Last time I fried them,
they were really dry. Does anyone have a recipe that will
make them more tender and tasty? Thanks for any advice or
recipes.

If they are nice and thin, try grilling them after using a
dry rub. Mix up some salt, pepper, a bit of garlic powder,
some oregano and chopped mint. Rub the mixture on to the
chops and let them sit for about an hour, then grill them on
fairly high heat for about 2 minutes each side.

"tenplay" wrote: I have a package of pork loin sirloin
chops, which is much leaner than regular pork chops. Last
time I fried them, they were really dry. Does anyone have a
recipe that will make them more tender and tasty? Thanks for
any advice or recipes.

These are excellent, and never dry, as long as u stick to
the prescribed cooking time :-) - from Lidia's Kitchen:

Cheers, Richard.

@@@@@ Now You're Cooking! Export Format

Oven-Braised Pork Chops With Red Onions And Pears

2 cups balsamic vinegar 3 tablespoons extra virgin olive oil
6 garlic cloves, peeled 4 center cut pork chops,; 1 1/4 inch
thick 1 large red onion; in 8 wedges salt freshly ground
pepper 2 ripe but firm pears; cut in 8 wedges
1/4 cup red wine vinegar 2 tablespoons honey

The sugar in the honey helps to caramelize the pork, onion
and pears as they oven-braise. It is a technique that
works well with other roasted meats and birds as well.
Just mix a little honey with the pan juices and baste or
brush the roast with that during the last 10 minutes or so
of roasting.

For some dishes, you want the onions cut fine, so they
almost disappear. Here, I cut the onions large-and the
pears, too-so they keep their shape and don't fall apart.
Even when ripe, Bosc pears stay firmer than most, making
them just right for this dish.

In a small saucepan, bring the balsamic vinegar to a boil
over high heat. Adjust the heat to a gentle boil and boil
until the vinegar is syrupy and reduced to about 1/3 cup.
Set aside.

Preheat oven to 425° F. Heat the oil in a large, heavy
skillet with a flameproof handle over medium-high heat.
Whack the garlic cloves with the flat side of a knife and
scatter them over the oil. Cook, shaking the skillet, until
brown, about 2 minutes. Lay the pork chops in and cook until
the underside is browned, about 6 minutes. Remove and
reserve the garlic cloves if they become more than deep
golden brown before the chops are fully browned. Turn the
chops, tuck the onion wedges into the pan and continue
cooking until the second side of the chops is browned, about
6 minutes. Season with salt and pepper. About half way
through browning the second side, tuck the pear wedges in
between the chops.

Stir the red wine vinegar and honey together in a small
bowl, until the honey is dissolved. Pour the vinegar/honey
mixture into the skillet and bring to a vigorous boil.
Return the garlic cloves to the skillet if you have removed
them. Place the skillet in the oven and roast until the
onions and pears are tender and the juices from the pork
are a rich, syrupy dark brown, about 30 minutes. Once or
twice during roasting, turn the chops and redistribute the
onions and pears. Handle the skillet carefully-it will be
extremely hot.

Remove the skillet from the oven. Place a chop in the center
of each warmed serving plate. Check the seasoning of the onion-
pear mixture, adding salt and pepper if necessary. Spoon the
pears, onion and pan juices around the chops. Drizzle the
balsamic vinegar reduction around the edge of the plate.

Yield: 4 servings

(PENMART01) said:

Braise pork in your favorite homemade pasta tomato sauce
until falling off the bone tender; serve over penne.

Uhh, Sirloin chops don't have bones.

Quoted message said:

Btw, there is no such cut as "pork loin sirloin chops"

More [censored] from Sheldon Katz. There most certainly
are 'sirloin chops'. Check the USDA site if you don't
believe me, or you could remain ignorant like you
usually choose to do.

Next you'll be claiming that chops have to have a bone,
as well...

-sw

That looks interesting , will try it at first opportunity.

Steve

PS Do the pears get peeled ?

No, that way they hold together better.
Richard.
"Steve Y" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

That looks interesting , will try it at first opportunity.

Steve

PS Do the pears get peeled ?

On Fri, 14 May 2004 22:40:13 +0200, Steve Y <[email hidden]>

Quoted message said:

That looks interesting , will try it at first opportunity.

Steve

PS Do the pears get peeled ?

yes. but don't ask what happens to peels afterwards

your pal, blake