Curry Rubbed Chops

These pork chops are rubbed with garlic oil and then coated with curry powder that is spiced up with pumpkin pie spice, steak seasoning and cayenne.

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Smothered Pork Chops

6 Servings
Pork Cajun
Cajun Pork Celery Butter Garlic Onion

2 tb ter
2 tb ur
1 1/2 c Rich f broth
pn e leaves, crumbled
6 Thick loin k chops
1 c ur for dredging
Salt and per, to taste
1/2 c d
3 lg ons, sliced
3 Cloves lic, minced
1/4 c ery, minced

We get recipes for Seoul food here but not many for soul food. A big lack, I think as I love the stuff. The following four recipes are from the California Culinary Academy over in the city and comprise a soul food dinner. No matter where theyre served, smothered meat dishes are extremely popular (and remarkably similar) throughout the South: chops heaped high with sauteed onions and a spicy brown gravy. This Mississippi/Louisiana recipe borrows several New Orleans Creole techniques. 1. In a small saucepan melt butter over medium-high heat, stir in the 2 tablespoons flour, and cook, stirring constantly with a wire whisk, until lightly browned. Stir in broth and sage, mix well, remove from heat, and set aside. This mixture will be the sauce. 2. Add salt and pepper to the 1 cup flour; dredge chops in the mixture. In a large, heavy skillet heat 1/4 cup of the lard over medium- high heat. Add chops and cook until they are browned. Move browned chops to a large, oven proof casserole with a cover. Preheat oven to 350F. 3. Melt the remaining lard in skillet over high heat. Add onions, garlic, and celery; lower heat to medium, and cook, stirring frequently to avoid burning, until onions are golden (about 8 to 10 minutes). Remove vegetables with a slotted spoon and place over chops in the casserole. 4. Pour off all lard from the skillet. Add reserved sauce, raise heat to high, bring to a boil, and cook for 1 minute, stirring vigorously and scraping the bottom of the skillet. Pour sauce over chops in casserole, cover, and bake for 30 minutes. Serve with mashed potatoes. Serves 6. From "Regional American Classics", California Culinary Academy, Chevron Chemical Company, 1987. Posted by Stephen Ceideberg; November 3 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip


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Jerked Pork Chops

1 Servings
Pork Uncategorized
Fixed Olive oil Onion Garlic Green Onion Soy Sauce Lemon Lime Pork Breakfast Winter Spicy (Hot)

1/2 ts e
3/4 ts meg
3/4 ts namon
1 tb t
2 tb lic powder
1 tb ar
1/4 c ve oil
1/4 c sauce
3/4 c te vinegar
1 tb e juice
1 tb on juice
1 Scotch bonnet per; minced
1 c White on; chopped
3 Green ons; chopped

Marinade meat at least one hour. Grill or broil, even though this recipe is designed for pork, it would probably be good on chicken. Busted by Christopher E. Eaves and lt;cea260 and at;airmail.net and gt; Recipe by: jojo and at;leland.stanford.edu Posted to recipelu-digest by "Christopher E. Eaves" and lt;cea260 and at;airmail.net and gt; on Mar 15, 1998


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Pork Chops and Rice

4 Servings
Pork American
Bake Main Dish Favorite Pork onion Easy Recipes American

4 k Chops
1 box Uncle Ben's Long Grain and d Rice
1 pkg. of on Soup Mix
2 3/4 cups of water

Brown chops on both sides, place in baking dish Mix dry ingredients, pour over chops; add water to cover; Bake at 350 deg. 1 hr., until water absorbed


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Herbed Lamb Chops

Click here for a larger picture of Herbed Lamb Chops
4 Servings
lamb American
lamb American

32 ounces lamb n chops (8 4-oz chops), trimmed
2 cloves minced lic
1 tablespoon fresh emary minced
1 tablespoon fresh thyme ced
1 Salt and per to taste
1 Olive oil king spray
1 medium on

Preheat oven to 400. Heat an oven safe grill pan over medium high heat. Lightly spray lamb chops with cooking spray, then season with salt and pepper, fresh herbs and minced garlic. Drizzle with lemon juice. Spray grill pan with cooking spray. Lay chops seasoned side down on grill pan. Immediately spray and season other side of chops. Grill for approximately 4 minutes. Flip chops and sear briefly, then put entire pan into the oven for approximately 5 minutes for medium rare or to desired doneness. Allow to rest for 5 minutes before serving.


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Stuffed Pork Chops

5 Servings
Pork
Italian
Main Dish Bake Winter Pork Italian

2 lbs Thick boneless k chops about 3 pork chops
1 cup Grated zarella cheese
4 oz Can sliced hroom stems and pieces
1/4 cup Fresh sley minced
1/2 teaspoon t
1/4 teaspoon per
1/2 cup Seasoned ad crumbs
1 Large

In a small bowl combine cheese, mushrooms, parsley, salt and pepper. Take two pie pans and beat the egg in one; sprinkle the bread crumbs in the other. Slit each pork chop lengthwise about 3/4 of the way through the chop. Stuff with the cheese-mushroom mixture. Then dip and roll the chops firtst in the egg and then in the bread crumbs. Seal in a casserole dish treated with nonstick spray and freeze. When thawed, add 1/3 cup water to the casserole dish and cover with foil. Bake at 350? F for 40 minutes.


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Baked Pork Chops

6 Servings
Pork
Uncategorized
Meat Baked Butter Tomato Lemon Pork

6 k chops
2 tb ter
1 Sliced on
1/2 c ato sauce
t
per
1/4 c wn sugar

Date: Thu, 02 May 1996 21:14:00 -0400 From: Walt Gray and lt;waltgray and at;mnsinc.com and gt; Brown chops with melted butter in large skillet. Place them in greased baking dish. Place a thin slice of lemon on each. Sprinkle with salt and pepper. Spread brown sugar over chops, then tomato sauce. Cover and bake 1-1/4 hours at 350F. MM-RECIPES and at;IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #123 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.


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