Barbecued Pork Chops for Two

2(1-inch-thick) boneless pork loin chops (about 3/4 lb.), trimmed of fat
2 slices onion
1 garlic clove, minced
1/2 cup barbecue sauce
1 tablespoon water
1 teaspoon cornstarch

Place pork chops in 2 to 3 1/2-quart slow cooker. Top each with onion slice. Sprinkle with garlic. Pour barbecue sauce over pork.

Cover; cook on low setting for 5 to 6 hours.

About 5 minutes before serving, remove pork from slow cooker; place on serving platter. Top each chop with onion slice; cover to keep warm.

In 2-cup glass measuring cup or small microwave-safe bowl, blend water and cornstarch until smooth. Pour juices from slow cooker into cornstarch mixture; mix well. Microwave on HIGH for 1 to 2 minutes or until mixture boils and thickens slightly, stirring once halfway through cooking.

Serve sauce with pork.


Breaded Pork Cutlets (Pork Schnitzel)

7 large high-quality sandwich bread , crusts removed, cut into 3/4-inch cubes (about 4 cups)
1/2 cup unbleached all-purpose flour
2 large eggs
2 cups plus 1 tablespoon vegetable oil
1 pork tenderloin (1 1/4 pounds). trimmed of fat and silver skin and cut on angle into 4 equal pieces

1 lemon , cut into wedges
2 tablespoon chopped fresh parsley leaves
2 tablespoons capers , rinsed
1 large hard-cooked egg , yolk and white separated and passed separately through fine-mesh strainer (optional)

1. Place bread cubes on large microwave-safe plate. Microwave on high power for 4 minutes, stirring well halfway through cooking time. Microwave on medium power until bread is dry and few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 11/4 cups crumbs). Spread flour in second shallow dish. Beat eggs with 1 tablespoon oil in third shallow dish.

2. Place pork, with 1 cut-side down, between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with bread crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet; let coating dry 5 minutes.

3. Heat remaining 2 cups oil in large Dutch oven over medium-high heat until it registers 375 degrees on instant-read thermometer. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately with garnishes.

Source: Cook’s Illustrated, January 2009

Serves 4.

Note: The two cups of oil called for in this recipe may seem like a lot—but they’re necessary to achieve a wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample cooking space, a large Dutch oven is essential. In lieu of an instant-read thermometer to gauge the oil’s temperature, place a fresh (not dry) bread cube in the oil and start heating; when the bread is deep golden brown, the oil is ready.

Pork and Sauerkraut with Dumplings

1 (2-pound) pork loin roast
1 1/2 quarts water
1 1/2 teaspoons salt
freshly ground black pepper to taste
2 cups fresh, or canned sauerkraut, drained

Dumpling Dough:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
2 tablespoon butter, at room temperature
3/4 cup of milk

Put the pork in a 6-quart Dutch oven or heavy saucepan with a tight-fitting lid. Cover with the water and add the salt and pepper.

Bring to a boil, reduce heat, and simmer about 2 hours until tender. Remove the pork and take the meat from the bone. Cut the meat in bite-size pieces and return to the liquid, together with the sauerkraut. Bring the liquid to a simmer.

Drop the dumpling dough into the simmering liquid by table spoons. Immediately cover and simmer for 12 minutes, without lifting the lid. Remove the dumplings with a slotted spoon and set aside, while pouring the pork and sauerkraut into a deep platter or large serving dish.

Arrange the dumplings on top, and serve at once.

Serves 4

Oven Barbequed Pork Chops

6 to 8 loin or rib pork chops, 3/4″ thick
1 tablespoon Worcestershire sauce
2 tablespoons vinegar
2 teaspoons brown sugar
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon paprika
3/4 cup ketchup
1/3 cup hot water

Place chops in a heavy cast-iron skillet. Combine all remaining ingredients; pour over chops.

Bake uncovered at 375° F. for 1 hour.

You can cut back on pepper and chili powder if you don’t want them too hot and spicy.

Source: Give Us This Day Our Daily Bread

Serves 6 – 8

Breaded Pork Chops

2 pounds fresh pork chops, cut 3/4″ thick
2 eggs, lightly beaten
1 t. salt
1/4 t. pepper
1/2 c. dry bread crumbs
1/4 c. saltine cracker crumbs
shortening for frying

Dip the chops in the beaten eggs and season with salt and pepper. Mix the bread and cracker crumbs together. Dip the seasoned chops in the crumbs. Cover well.

Melt the shortening in a heavy skillet. Panfry over medium heat for approx. 15 minutes on each side until golden brown, or brown in the oven by placing shortening in the bottom of a pan.

Bake in a preheated 375° F. oven for 30 minutes, turning after 15 minutes.

Source: Country Goodness Cookbook

Serves 6

Ants in a Tree

Kosher salt
1/2 pound cellophane noodles (bean threads) or angel hair pasta
1 pound ground pork
1/4 cup soy sauce
1 tablespoon Asian (toasted) sesame oil
2 teaspoons cornstarch
6 scallions, white and green parts, thinly sliced
3 tablespoons vegetable oil
1 (2-inch) piece fresh ginger, peeled and finely grated
4 garlic cloves, minced
1 tablespoon Asian chile paste
2 cups shredded Napa cabbage
2/3 cup chicken stock, preferably homemade
Freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the noodles and bring back to a boil. Boil for 1 minute for cellophane noodles and 2 to 3 minutes for angel hair pasta. Drain in a colander and rinse under running water. Set aside.

Stir the pork with 2 tablespoons of the soy sauce, the sesame oil, the cornstarch, and 1/2 of the scallions in a small bowl.

Heat the vegetable oil in a wok or large skillet over high heat until almost smoking. Add the ginger, garlic, and chile paste. Cook, stirring constantly, until fragrant, about 30 seconds. Add the pork mixture and cook for 1 minute longer. Stir in the cabbage and the remaining 2 tablespoons soy sauce. Cook, stirring, until the cabbage is almost wilted, 1 to 2 minutes. Add the cooked noodles and cook, cutting them slightly with the side of the spatula, until the pork is no longer pink, about 1 minute. Pour in the chicken stock and add the remaining scallions. Season with salt and pepper and reduce the heat to medium-low. Cover loosely with foil and simmer until the noodles have absorbed some of the stock, about 3 minutes.

Source: Sara Moulton

4 servings

Pork Chops and Potato Scallop

4 pork chops
1 can mushroom soup
1/2 cup sour cream
1/4 cup milk
4 cups sliced potatoes

In skillet, brown chops; season with salt and pepper. Blend soup, sour cream, and milk.

In 2 quart casserole, alternate layers of potatoes and sauce; cover.

Bake 375 for 45 minutes. Top with chops. Cover; bake 30 minutes more or until done.

Garnish with parsley.

4 servings