Can you pan cook.....

i always fry my pork chops, lump of clover in the pan and a pinch of salt on top, absolutely perfect. go a lovely golden brown with crispy gorgeous fat :>

Tom.
 
rG-tom said:
i always fry my pork chops, lump of clover in the pan and a pinch of salt on top, absolutely perfect. go a lovely golden brown with crispy gorgeous fat :>

Tom.
Click to expand...

Sounds lovely, pork chops fried in margarine.
vomit-smiley-001.gif
 
Oh MY GAWD that was lush. Ladies and gents try the following (enough for a few meals in the week).

4*tbsps Yoghurt
1*tsp Sugar
1*tin chopped toms
2*tbsps Tom puree
2*tbsps Paprika
4*crushed garlic cloves (Yes 4!!)
Decent sprinkling of crushed chillis
Decent sprinkling of hot curry powder
Decent sprinkling of Parsley
Decent sprinkling of Coriander
Decent sprinkling of Basil
1*Large chopped onion
1*tub of chopped mushrooms
1*Green Bell pepper chopped
Spring Onions
Tub of cherry toms
Diced pork loins with fat cut off (yeah sorry they were loins not chops).

Mix the yog, chopped toms, sugar, paprika, crushed chillis, garlic, curry powder in a mixing bowl thoroughly.

Chop the onions, mushrooms, pepper and spring onions

Fry the mushrooms and onions until golden brown, then chuck the pork in the pan, sprinkle the basil and parsley on top whilst continuing to stur. On a high heat. Stir in the pepper and spring onions at this point too

Now stir in the sauce and turn the heat down to simmer, chuck in the cherry toms and a sprinkling of coriander, now leave for 20 mins or so to mix in the flavour :)

TOP NOTCH DISH.

I shall call it Paulash (seeing as it's inadvertantly similar to goulash)
 
Shallow frying pork chops is probably the best way to cook them besides a slow roast. It keeps them moist. Its best to leave the bone in and cook them separetly so you can get the pan hot enough to seal the meat.

Burnsy
 
You must log in or register to reply here.
Back
Top Bottom