Top Loin Boneless Pork Chops – favorite recipes????
I’ve thawed out 2.5 lbs of these lovely chops. I’m sort of bored and would like to make something different.
I am a very good cook and have a well stocked kitchen. I’m certain that I have 90% of the gourmet herbs and spices that can be purchased at a fine grocer or grown in my Florida garden.
I have a good supply of all the standard fresh veggies, greens, tomatoes, potatoes, fruit, etc. including a nice head of green cabbage and a large rutaba.
I have plenty of frozen and canned goods (including an enormous assortment of beans). I have a large assortment of kitchen tools and appliances.
Please send me your recipes and/or meal suggestions – no matter how simple or complicated. This family likes ALL types of food – homey or fancy. So, just tell me what your favorites are and give me some inspiration please.
Thank You and Bless You All!!!
Well, I have two recipes for you that I learned from two different chefs during my time in their respective kitchens. I love them both, and usually make one or the other when I do chops. for the first, you take about 7 spanish onions, peel them, then slice them somewhat thin, and put them in a large baking dish. salt them heavily, and then with your hands, squeeze the onions. the salt will help to extract all the juice from them. once you’ve done this for about 5 minutes or so. till you’ve obtained as much juice from the onions as you can. put your pork chops in, and cover with the onions. let marinate for a few hours, preferably overnight. the next day, take your chops out, pat dry, and let them come to room temp. heat up a saute pan, add a little olive oil and butter, brown your chops, add onions, finish cooking and serve.
the next recipe would be if you have some lard on hand, get a saucepan, and melt some lard. just barely though. then take your pork chop, and dip it in the lard. then, in your saute pan, add an even mixture of extra virgin olive oil, and butter, and brown your pork chop. the lard will help it to get a nice crispy exterior. I like my chops just a little pink inside. if you don’t have lard, you can use rendered bacon fat.
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