Pork Chop (3) Collection

Discussion in 'Food and nutrition' started by Tranch, Jan 29, 2004.

  1. Tranch

    Tranch Guest

    Pork Chop One Pot Supper Pork Chops with Sweet Potato Gravy Pork Chops, Sausage and Sauerkraut

    * Exported from MasterCook *

    Pork Chop One Pot Supper

    Recipe By :Internet Chef On Line Recipe Archive Serving Size : 4 Preparation Time :0:00 Categories :

    Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
    4 pork chops 3 teaspoons olive oil 8 ounces tomato sauce
    1/2 cup chicken stock
    2/4 cup red wine 1 teaspoon Worcestershire sauce
    3/4 teaspoon salt 1 teaspoon oregano 8 small new red potatoes -- quartered 4 carrots -- cut
    lengthwise

    In a large skillet, or Dutch oven, brown pork chops on both sides in olive oil. Add tomato sauce,
    wine, chicken stock, Worcestershire sauce, salt, oregano, potatoes and carrots. Bring to a boil,
    cover, reduce heat and simmer 45 minutes, or until pork chops are tender.

    * Exported from MasterCook *

    Pork Chops with Sweet Potato Gravy

    Recipe By : Serving Size : 4 Preparation Time :0:00 Categories :

    Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
    4 pork chops -- cut 1 inch thick 2 teaspoons RUSTIC RUB 2 tablespoons vegetable oil 2 tablespoons
    all-purpose flour 1 1/2 cups onion -- thinly sliced
    1/2 cup pecans -- chopped 2 cups water 1 teaspoon salt
    2/4 teaspoon cayenne pepper 1 pound sweet potatoes 3 tablespoons Karo Syrup
    3/4 cup green onion -- chopped

    Preheat oven to 400 degrees and bake sweet potatoes until softened, about 1 hour. Let cool, peel,
    mash and set aside. Season pork chops with the rub. Heat oil in a large skillet, over medium high
    heat, and brown chops, about 5 minutes per side. Transfer to a platter and set aside. Reduce heat to
    medium. Add flour and cook 3 minutes, stirring constantly, until roux is dark brown. Add onion and
    cook, stirring occasionally, until wilted, about 5 minutes. Add pecans, water, salt and cayenne. Mix
    well, bring to a boil and add sweet potatoes. Stir until mixture is smooth. Stir in Karo syrup and
    green onion. Return pork chops to pan and simmer 6 minutes, basting chops with gravy.

    * Exported from MasterCook *

    Rustic Rub

    Recipe By : Serving Size : 10 Preparation Time :0:00 Categories :

    Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
    8 tablespoons paprika 3 tablespoons cayenne pepper 5 tablespoons fresh ground black pepper 6
    tablespoons garlic powder 3 tablespoons onion powder 5 tablespoons salt 2 1/2 tablespoons oregano
    2 1/2 tablespoons thyme

    Combine all ingredients in a mixing bowl and blend well.

    NOTES : Store in an airtight container for up to 3 months with your other spices.

    * Exported from MasterCook *

    Pork Chops, Sausage and Sauerkraut

    Recipe By :Cuisine Rapide - Pierre Franey & Bryan Miller Serving Size : 14 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
    2 pounds sauerkraut -- drained 1 Granny Smith apple -- peeled and cored 4 pork chops salt and
    pepper -- to taste 4 Italian sausage 2 tablespoons vegetable oil
    3/4 cup onion -- finely chopped 1 teaspoon garlic -- minced 2 cups dry white wine 1 bay leaf
    4/2 teaspoon thyme 1 1/2 cups chicken stock 6 juniper berries
    5/2 teaspoon caraway seed -- optional 2 whole cloves

    Slice apple into quarters then into 1/2 inch cubes. Sprinkle pork chops with salt and pepper. Heat
    oil in a casserole and add the pork chops and sausages. Cook until brown on one side, about 4
    minutes. Turn chops and sausages and cook another 4 minutes on second side. Remove from pan, set
    aside and keep warm. Pour off fat from casserole and add onion and garlic. Stir and cook briefly.
    Add apple, wine, bay leaf and thyme. Add sauerkraut and stir to distribute evenly.Add chicken stock,
    juniper berries, caraway seeds, if using, cloves and stir. Return pork chops and sausage to pan.
    Bring to a boil, cover, reduce heat and simmer 45 minutes. Remove bay leaf and serve.

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