I bought 4 sliced center cut pork loins and need some good recipes for it. Any suggestions? Thanks =)
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I’d make one of them with my mother’s sauerkraut salad!
SAUERKRAUT SALAD (HOT)
1 Can Sauerkraut – washed and drained
2 T. brown sugar
2 T. catsup or chili sauce
1 tsp. caraway seeds
1 T. onion flakes – or small onion diced
2 T. pickle relish
1 T. parsley
2 T. chopped green pepper (optional)
Mix all ingredients together then heat thoroughly with pork. (Chops or roast or keilbasa or whatever!)
Brown the roast in a little oil on all sides in oven proof pan. Season with salt, pepper, paprika and sage. Put sliced carrots all around, then add sauerkraut salad. Bake in oven (covered) at 325 to 350 F til meat is well cooked (size determines time). Serve all with mashed potatoes putting kraut on top of potatoes!
My sister-in-law never liked sauerkraut til she had it made this way. She went back for thirds and her family now makes it this way also!
Same goes for a dear friend of mine and my nephew’s girlfriend! In fact, I’m fixing it again this Sunday when they’re going to be here!
I have two ideas:
1) Skillet “Stew”: Salt & pepper the pork and cook it in a non-stick pan over med-high heat @ 4 minutes per side. Add @ 3/4 c. beef broth or water and some peeled/cut veggies (I use carrots, potatoes, and quartered sweet onions). Cover and let simmer @30 minutes. Good stew, and easy.
2) Pork and Apples: this is one I got from Cooking Light magazine — it’s delicious! I just checked their website (address below) and the recipe is online — search for “Pork Loin Chops with Cinnamon Apples.” Definitely a keeper — even my toddler loves this meal!
They are best for brunch meat! Anyway. You can fry them quickly on each side and then add sliced onion and let get translucent. Then add a can of cream of mushroom soup and a can of (or fresh sliced) mushrooms. Let simmer over low for about 45 minutes stirring occasionally. MMMM.
Rice, pasta or potatoes on side and veggie of your choice! Simple but tasty!
Crunchy Parmesan-Mustard Pork Chops Recipe
HEALTHY RECIPES
Recipe Brought to you by FoodFit
This recipe serves: 6
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients
1 cup plain breadcrumbs
1 tablespoon melted butter
2 tablespoons Dijon mustard
2 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped, fresh parsley
6 boneless pork loin chops, about 4 ounces each
salt to taste
freshly ground black pepper
Cooking Instructions
1. Preheat the oven to 350ºF.
2. In a small bowl, mix the breadcrumbs, butter, 1 tablespoon of Dijon mustard, Parmesan cheese and parsley.
3. Season the pork chops with salt and pepper. Spread the remaining mustard on one side of each chop and place the chops (plain side down) on a baking sheet. Divide the breadcrumb mixture among the chops and pat them onto the mustard.
4. Bake the chops until they are fully cooked and the breadcrumbs are nicely browned, about 20 minutes.
Caamel Apple Pork Chops
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples – peeled, cored and sliced
3 tablespoons pecans (optional)
DIRECTIONS
Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
Note: Can be done in crock pot.