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Gaia Angel 
Daughter of Gaia and all around clueless Soul!
Posts: 30
(11/29/03 6:07 pm)
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Ham and Pork Main dishes
Fried Pork Chops with Cream Gravy
Ingredients
1 cup (240 ml) all-purpose flour
1 teaspoon (5 ml) Cajun seasoning
1/4 teaspoon (1.25 ml) garlic powder
1/4 teaspoon (1.25 ml) pepper
8 (4 oz/112 g) boneless center-cut pork chops
1 cup (240 ml) nonfat buttermilk
Vegetable cooking spray
3 T (45 ml) vegetable oil
1 cup (240 ml) fat-free milk
1/4 teaspoon (1.25 ml) salt
Garnish: coarse ground pepper
Directions
Reserve 2 T (30 ml) flour, and set aside. Place remaining flour in a shallow dish. Combine Cajun seasoning, garlic powder and pepper. Rub pork chops evenly on both side with seasoning mixture. Dip pork in buttermilk; dredge in flour. Lightly coat both sides of pork with cooking spray. Cook pork, in batches, in hot oil in a large heavy skillet over medium-high heat 5 minutes on each side or until golden brown and fully cooked. Drain on paper towels. Add reserved 2 Tbsp. (30 ml) flour to pan drippings in skillet; stir in milk and salt, and cook, stirring constantly, until thickened and bubbly. Serve immediately with pork. Garnish, if desired. Makes 8 servings.
Tip: If you want juicy pork chops, choose those that are about 1 inch (2.5 cm) thick. Thin chops have a tendency to dry out no matter how careful you are.
Spicy Peruvian Pork
Ingredients
Makes 4 servings.
2 1/2 pounds boneless pork shoulder, cubed
1/4 cup white vinegar
1 tablespoon ground cumin
1 tablespoon ground turmeric
1/2 teaspoon garlic powder
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 tablespoon vegetable oil
1 cup orange juice
1/2 cup water
1 tablespoon dried minced onion
1 tablespoon all-purpose flour
2 tablespoons water
Directions
Place pork into a large bowl. In a small bowl, mix together the vinegar,
cumin, turmeric, garlic powder, salt and pepper. Pour over the pork, and
stir to coat. Cover and refrigerate for 1 hour. Heat oil in a large skillet over medium-high heat. Remove pork from the marinade, reserving the marinade, and place in the hot skillet. Cook until nicely browned on the outside. Add orange juice, 1/2 cup water, dried onion, and the reserved marinade. Reduce heat to low, cover, and simmer for about 30 minutes, or until the pork is fork tender. In a small cup, stir together the flour and 2 tablespoons of water. Stir into the skillet, and simmer uncovered until thickened, 2 to 4 minutes.
Creole Pork Chops
Ingredients
2 tablespoons margarine or oil
4 center-cut loin pork chops
2 tablespoons flour, seasoned with salt, pepper, and paprika
1 cup water or broth
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup thinly sliced green onion tops
1/4 cup chopped celery
dash cayenne pepper or a small red pepper pod
salt and pepper to taste
bay leaf
Directions
Melt margarine in a heavy skillet over medium heat. Dredge pork chops in seasoned flour and brown in the hot fat. Pour in 1 cup of water; add remaining ingredients. Simmer slowly until pork is thoroughly cooked and gravy is thickened. Remove bay leaf. Serves 4.
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Gaia Angel
She who Dreams with Dolphins
Posts: 176
(12/4/03 12:20 pm)
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Re: Ham and Pork Main dishes
Grilled Pork Chops with Coriander
- 4 boneless pork chops
- 2 cloves of crushed garlic
- 1 tablespoon of ground coriander
- Freshly ground black pepper to taste
- 1 tablespoon of brown sugar
- 3 tablespoons of soy sauce
Combine all the ingredients in a zip-lock bag, shake, and seal. Let sit for at least 30 minutes to marinate. Remove from bag, and grill over medium hot coals for about 15 minutes, turning once. Serves 4.
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