what to do with pork chops

utajoker

utajoker

utajoker

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Ive got a big pack of pork chops(about 16 chops) so got several pork chop teas lined up.

I've only ever made paprika pork so in need of new ideas.

We have most spices in the cupboard.

Ta.
 
one i do quite regular is to pan fry with mango chutney, think i originally saw it on jamie oliver but don't let that put you off, it's always good and something a little different...
 
I like spicing it up as much as the next man, but try just frying in butter and throwing in some dry sage and keep basting it until nicely cooked.

Wildcard: mix equal amounts of sugar, vinegar and tomato ketchup for a makeshift sweet and sour sauce. Either drizzle after cooking or throw a little in the pan once the pork is cooked, as not to burn the sauce.
 
should have added, mrs is doing slimming works so i only have frylight at my disposal :(

im limited to dry rubs and stock basically.
 
I've got a cracking recipe for chops in a tomato and ginger ale sauce..

Slice a couple of large onions and put in a casserole dish
. Brown 4 chops and place in the same dish, sprinkle with a little brown sugar. In a jug mix 1 tablespoon of tomato puree, 1 tablespoon of flour and 1/2 pint of ginger ale - I generally double this up though so that there's enough liquid. It can fizz a bit so watch out! Once mixed pour over the chops and onions and stick in the oven at 200C for an hour.

I serve with mashed potatoes to soak up the sauce and steamed cabbage but pretty much any green vegetables works.

Dead easy, really tasty and freezes well!
 
Asian style: marinade overnight in a bag containing with Hoysin sauce, honey, soy, sesame oil, fresh ginger and garlic, chinese 5 spice, pepper. BBQ low and slow until mostly cooked through and then ramp the heat right up so you can char the outside.

Serve with kale fired in sesame oil, garlic ginger and a splash of light soy
 
Liberally paste with English mustard and fry, then finish in oven, cottage fries with kale (or any other tough leaf) in cream and whole grain mustard sauce.
 
rpstewart said:
I've got a cracking recipe for chops in a tomato and ginger ale sauce..

Slice a couple of large onions and put in a casserole dish
. Brown 4 chops and place in the same dish, sprinkle with a little brown sugar. In a jug mix 1 tablespoon of tomato puree, 1 tablespoon of flour and 1/2 pint of ginger ale - I generally double this up though so that there's enough liquid. It can fizz a bit so watch out! Once mixed pour over the chops and onions and stick in the oven at 200C for an hour.

I serve with mashed potatoes to soak up the sauce and steamed cabbage but pretty much any green vegetables works.

Dead easy, really tasty and freezes well!
Click to expand...

I need to try this!!

D.P. said:
Asian style: marinade overnight in a bag containing with Hoysin sauce, honey, soy, sesame oil, fresh ginger and garlic, chinese 5 spice, pepper. BBQ low and slow until mostly cooked through and then ramp the heat right up so you can char the outside.

Serve with kale fired in sesame oil, garlic ginger and a splash of light soy
Click to expand...

Silly question but can you do this with the Grill instead of the BBQ? Or would you just oven?
 
Season both sides with lots of salt and pepper and stick in the oven for 20mins until a nice colour.
 
Last edited:
rpstewart said:
I've got a cracking recipe for chops in a tomato and ginger ale sauce..

Slice a couple of large onions and put in a casserole dish
. Brown 4 chops and place in the same dish, sprinkle with a little brown sugar. In a jug mix 1 tablespoon of tomato puree, 1 tablespoon of flour and 1/2 pint of ginger ale - I generally double this up though so that there's enough liquid. It can fizz a bit so watch out! Once mixed pour over the chops and onions and stick in the oven at 200C for an hour.

I serve with mashed potatoes to soak up the sauce and steamed cabbage but pretty much any green vegetables works.

Dead easy, really tasty and freezes well!
Click to expand...

Going to give this a go tonight, but I'm only going to bake it for half an hour. Also going to make a mirepoix and add that into the casserole dish along with a chopped chili. I'll report back with how it goes.
 
Tray bake on a bed of sliced apple with thyme and a glug of cider.
Add some creme fresh to the juices at the end.
 
Ahleckz said:
Going to give this a go tonight, but I'm only going to bake it for half an hour. Also going to make a mirepoix and add that into the casserole dish along with a chopped chili. I'll report back with how it goes.
Click to expand...

You might want to try cooking the other ingredients for the full time and just sticking the pork in perhaps 15 mins before the end. Assuming you like your chops moist and cooked as a lean cut should be. I think 30 minutes (though better than an hour) will still be a bit much for chops.
 
JoeF1 said:
I need to try this!!



Silly question but can you do this with the Grill instead of the BBQ? Or would you just oven?
Click to expand...

You could start in the oven and finish with the grill.

But this is why i have a Gas BBQ, never an excuse not to BBQ because it is even quicker than using the oven or grill!
 
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