Whatcha Making for Supper?

[ValerieJ]

I bought a package of boneless loin pork chops at Costco, so have spent the morning looking for recipes for this. I always opt for bone in thick cut chops for frying, so I was looking for saucy ideas. Found one with mushroom gravy, one with tomato based sauce and one stir fry.

Breaking them down for shrink wrapping in meal portions yielded 7 dinners. Any other ideas? Otherwise, that is a lot of schnitzel!

 

[akroberts1085]

I bought a package of boneless loin pork chops at Costco, so have spent the morning looking for recipes for this. I always opt for bone in thick cut chops for frying, so I was looking for saucy ideas. Found one with mushroom gravy, one with tomato based sauce and one stir fry.

Breaking them down for shrink wrapping in meal portions yielded 7 dinners. Any other ideas? Otherwise, that is a lot of schnitzel!

I made some chops years ago. I added mushrooms and green onions, I then added water and rice. I didn't get enough rice to absorb the water fully so I added a can of cream of mushroom soup. It was awesome.

 

[pac]

I bought a package of boneless loin pork chops at Costco, so have spent the morning looking for recipes for this. I always opt for bone in thick cut chops for frying, so I was looking for saucy ideas. Found one with mushroom gravy, one with tomato based sauce and one stir fry.

Breaking them down for shrink wrapping in meal portions yielded 7 dinners. Any other ideas? Otherwise, that is a lot of schnitzel!

Are they thin?
I use pork loin chops for piccata. You beat then with a tenderizer first anyway if they are closer to 1/2" than 1/4".
Very tender and very saucy

I'm going to make that Spanish sardine thing with peppers, onions, olives and tomatoes.
I only had one pack of Nuri sardines left, so will have to bolster it up with the shorter King Oscar.

 

[MROO]

Open-faced Reubens with the last of the corned beef. I splurged and did a really big one this time. I sure will miss those tasty leftovers!

 

[ValerieJ]

Are they thin?
I use pork loin chops for piccata. You beat then with a tenderizer first anyway if they are closer to 1/2" than 1/4".
Very tender and very saucy

I'm going to make that Spanish sardine thing with peppers, onions, olives and tomatoes.
I only had one pack of Nuri sardines left, so will have to bolster it up with the shorter King Oscar.

I will look up a recipe for piccata. They are very thin. I wanted that for schnitzel, which is also pounded even thinner. Thanks for the tip!

 

[ValerieJ]

I made some chops years ago. I added mushrooms and green onions, I then added water and rice. I didn't get enough rice to absorb the water fully so I added a can of cream of mushroom soup. It was awesome.

Thanks for the tip. That sounds a bit like the recipe I found for the chops in a mushroom gravy. It does look good.

 

[pac]

I will look up a recipe for piccata. They are very thin. I wanted that for schnitzel, which is also pounded even thinner. Thanks for the tip!

This is pretty simple. I usually make four pieces and use two lemons juiced with four slices reserved and about 1/2c -3/4 of wine or stock. Maybe 1-1/2T capers. Probably a whole stick of butter

Tenderize pork until thin
Season with S&P
Heat up some butter in a pan, about 1/4" deep
Dredge pork in flour and put in pan
Lightly brown both sides until golden
Put somewhere to rest and sauté some sliced mushrooms in the butter. Add more butter if needed
Add flour and make a roux
Deglaze pan with chicken stock or white wine (I use dry vermouth) and add capers and lemon juice
Stir ingredients and add pork back in to warm and finish cooking if needed and gravy to reduce if needed. You can dress it up by adding a slice of lemon to each piece

I'm sure I had a recipe at one time, but I can't find it. These should give you an idea.

 

[ValerieJ]

This is pretty simple. I usually make four pieces and use two lemons juiced with four slices reserved and about 1/2c -3/4 of wine or stock. Maybe 1-1/2T capers. Probably a whole stick of butter

Tenderize pork until thin
Season with S&P
Heat up some butter in a pan, about 1/4" deep
Dredge pork in flour and put in pan
Lightly brown both sides until golden
Put somewhere to rest and sauté some sliced mushrooms in the butter. Add more butter if needed
Add flour and make a roux
Deglaze pan with chicken stock or white wine (I use dry vermouth) and add capers and lemon juice
Stir ingredients and add pork back in to warm and finish cooking if needed and gravy to reduce if needed. You can dress it up by adding a slice of lemon to each piece

I'm sure I had a recipe at one time, but I can't find it. These should give you an idea.

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That looks delicious! And the recipe sounds pretty much like the one I found on line. I will definitely do this.