what to do with pork chops

CyZMyAssBaby · 17 Jul 2015 at 13:44

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!

I am going to give your recipe a try. Excellent

Do you use a particular ginger ale?

uv · 17 Jul 2015 at 13:45

I don't know, 200C for an hour just sounds too low for pork chops. I'd go higher if possible - either that, or just stick them under the grill for an hour.

CyZMyAssBaby · 17 Jul 2015 at 14:39

uv said:
I don't know, 200C for an hour just sounds too low for pork chops. I'd go higher if possible - either that, or just stick them under the grill for an hour.

Iwould have thought 200c would be ideal as there is enough juice to cook the meat through properly, and it is in a casserole dish with lid. I do cook jerk pork belly at 200c in the oven and never had a problem.

FrenchTart · 17 Jul 2015 at 14:41

I think he was joking as 200c for an hour would lead to oveedone pork chops. Belly would work well though.

CyZMyAssBaby · 17 Jul 2015 at 15:08

Nothing tates better than porky belly. Such a versatile meat for cooking. Highly underrated imo. Tastes wonderful when served as a chow mein dish

FrenchTart · 17 Jul 2015 at 15:12

Pork belly is awesome, I agree

CyZMyAssBaby · 17 Jul 2015 at 15:48

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.

Going to give DP receipe a go with pork belly. Although I will add chopped scotch bonnet pepper in with the seasonsing minus black pepper. Once cooked slice and mix with chowmein. Alternativley will try with toasted pitta bread, home made tatty salad, coleslaw and chopped vine tomatoes.

D.P. · 17 Jul 2015 at 17:05

CyZMyAssBaby said:
Going to give DP receipe a go with pork belly. Although I will add chopped scotch bonnet pepper in with the seasonsing minus black pepper. Once cooked slice and mix with chowmein. Alternativley will try with toasted pitta bread, home made tatty salad, coleslaw and chopped vine tomatoes.

Soudns good. my wife doesn't like things too hot so i usually go without adding chili.

Yesterday for dinner I marinaded some chicken thighs in fresh lime juice, ginger, garlic, lemon grass, fresh coriander and some basic seasoning. Tastes wonderful BBQed, fresh, zingy, light. I served it with some BBQed marrow slices drizzled with olive oil (we can't keep up with our veg garden) and some quinoa.

WillyNelson · 20 Jul 2015 at 15:17

One of my favourite ways to cook pork chops, the lemon breaks down the fat and makes them really tender.

Preheat oven to 200C (Gas 6) Preheat an oven proof griddle pan to seal the chops (hot!). Season the sops and seal the chops on both sides (and the fat if you like). Squeeze the lemon over the chops, put the lemons in the pan and stick in the oven for 10 mins. Turn the chops, give the lemons another squeeze over them and roast for another 10 mins.

Job done.