Monday, January 14, 2008
Have versatile pork chops for dinner
Whether cooking in a skillet or baked in the oven, pork chops are perfect for an easy and tasty meal.
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Honeyed Pork Chops
2 tablespoons vegetable oil
6 boneless pork chops
3 tablespoons honey
1/2 cup water
1/4 cup soy sauce
1 small onion, chopped
1/4 teaspoon ground ginger
1/8 teaspoon ground black pepper
Preheat oven to 325 degrees. Heat the oil in a skillet over medium heat; brown chops about 4 minutes on each side. Transfer to a baking dish. In a bowl, mix honey, water, soy sauce, onion, ginger, and pepper; pour over pork chops. Bake until pork reaches an internal temperature of 160 degrees, about 1 hour. Makes 6 servings.
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Pork Chops and Wild Rice
1 tablespoon vegetable oil
6 pork chops
1 cup uncooked wild rice, rinsed
1-1/2 cups water
1 8-ounce can mushrooms
1 tablespoon chicken bouillon granules
1 10.75-ounce can condensed cream of mushroom soup
Preheat oven to 350 degrees. Heat oil in a skillet over medium heat. Brown pork chops 4 minutes on each side. Spray a large 9x13-inch casserole dish with nonstick spray. Sprinkle rice evenly in bottom of dish; add water and mushrooms. Sprinkle with bouillon. Arrange the chops in dish; spoon soup over chops and rice. Bake, covered, until rice is tender and pork reaches an internal temperature of 160 degrees, about 1-1/2 hours. Makes 4 servings.
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Skillet Pork Chop Meal
2 tablespoons vegetable oil
4 pork chops (1/2 inch thick)
2 tablespoons all-purpose flour
1/3 cup grated Parmesan cheese
1/4 teaspoon pepper
4 potatoes, thinly sliced
2 medium onions, sliced
2 cubes beef bouillon
3/4 cup hot water
1 tablespoon lemon juice
Heat oil in a large skillet over medium heat. Coat the chops with flour; place in skillet. Brown 4 minutes on each side. In a small bowl, mix the Parmesan cheese, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
In a small bowl, dissolve bouillon in hot water. Stir in the lemon juice. Pour over the layered pork chops. Cover skillet; reduce heat to low. Simmer until vegetables are tender and pork reaches an internal temperature of 160 degrees, about 40 minutes. Makes 4 servings.
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Pantry Pointers
When cooking pork, it’s best to check for doneness with a meat thermometer. If one is not available, cook until juices run clear.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com