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Help in the kitchen please
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Its time to start cooking proper meals again 
been living on junk and processed food for too long, especially over christmas.
First on the menu tonight is Pork Chops
BUT, how do you cook yours??
Mine always end up dry and tasteless so ideas please  |
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By *aceytopWoman
over a year ago
from a town near you |
you can cook in a slow cooker,but i do mine in the oven with a tiny bit of water in the bottom of the dish,cover with foil and cook slowly on a low heat for about hour and a half to two hours,they fall apart then |
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By (user no longer on site)
over a year ago
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Dust the chops in flour seasoned with salt and pepper, cayenne, anything you want really. Shake off excess and then pop them into a pan with medium hot oil and a bit of butter in (the butter adds colour and flavour) fry for about 2-4 mins each side depending on the thickness. That's it! |
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By *ilandlarryCouple
over a year ago
more north lincs than mids! |
"you can cook in a slow cooker,but i do mine in the oven with a tiny bit of water in the bottom of the dish,cover with foil and cook slowly on a low heat for about hour and a half to two hours,they fall apart then"
I second this method 
Or I give them to my husband and leave him in the kitchen |
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"you can cook in a slow cooker,but i do mine in the oven with a tiny bit of water in the bottom of the dish,cover with foil and cook slowly on a low heat for about hour and a half to two hours,they fall apart then"
I do this with any meat i'm cooking. Always a lower temperature and longer time. |
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By (user no longer on site)
over a year ago
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"Its time to start cooking proper meals again
been living on junk and processed food for too long, especially over christmas.
First on the menu tonight is Pork Chops
BUT, how do you cook yours??
Mine always end up dry and tasteless so ideas please "
Grill under a hot grill, then top with thinly sliced apple and cheese and put under grill again until the cheese is melted and bubbling. Or cook in hot frying pan, watch till cooked almost 3/4 of the way through before turning and cooking the last third (you can tell how it is cooking by the change in colour up the side of the chop...by turning and turning you lose this clue. Also remember to leave to rest for 5 mins once cooked...this will stop all the juices flowing out when you cut it.
I am available to come round a teach too LOL |
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"Dust the chops in flour seasoned with salt and pepper, cayenne, anything you want really. Shake off excess and then pop them into a pan with medium hot oil and a bit of butter in (the butter adds colour and flavour) fry for about 2-4 mins each side depending on the thickness. That's it! "
Now that sounds yummy |
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"if they are dry when you aregrilling them you are doing them for too long on too high a heat
What type of chops are they?
Middle Loin Chops with bone in  "
yummy
how about pan fried with apples...googling as i tpeto find my fave recipe... |
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By (user no longer on site)
over a year ago
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make parcels with tin foil and put in a little sageoil and do them in the oven at about 180 degrees c for about 45-60 mins open the parcels for the last 5 mins to brown off serve with crushed new spud and garden veg
ps this is garrys idea |
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By (user no longer on site)
over a year ago
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"if they are dry when you aregrilling them you are doing them for too long on too high a heat
What type of chops are they?
Middle Loin Chops with bone in
yummy
jp likes her bone in lol how about pan fried with apples...googling as i tpeto find my fave recipe..."
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found one...i cant write recipies cos i just cook, drives kev mad when he asks me how to make something
For the pork, rub half the olive oil into the chops and season with sea salt and freshly ground black pepper. Heat the remaining oil and the butter in a frying pan over a medium heat then place the chops in the pan along with the wedges of apple and fry for 2-3 minutes or until golden-brown underneath.
Turn the chops and apple wedges over and cook for another 2-3 minutes.
Add the sage leaves, fry for another 1-2 minutes, then increase the heat to high. Pour in the cider and boil for a minute or two to reduce slightly, then pour in the cream and boil for one more minute, or until the sauce thickens slightly and the pork is cooked through. Set aside to rest for a few minutes.
Can be done without thecream |
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By (user no longer on site)
over a year ago
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"Dust the chops in flour seasoned with salt and pepper, cayenne, anything you want really. Shake off excess and then pop them into a pan with medium hot oil and a bit of butter in (the butter adds colour and flavour) fry for about 2-4 mins each side depending on the thickness. That's it!
Now that sounds yummy "
Very quick and easy to keep an eye on, always let meat rest for a few minutes before serving so all the juices are sucked back in and the meat 'relaxes' I use dried mustard powder instead of cayenne sometimes. A few boiled new potatoes with that, some steamed green beans and you have a really nice meal. |
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"Dust the chops in flour seasoned with salt and pepper, cayenne, anything you want really. Shake off excess and then pop them into a pan with medium hot oil and a bit of butter in (the butter adds colour and flavour) fry for about 2-4 mins each side depending on the thickness. That's it!
Now that sounds yummy "
I agree too...we all have cheese lying around after New Year and the odd apple. Have it with a bit of mash with black pudding & apple through it..mmmmm |
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"found one...i cant write recipies cos i just cook, drives kev mad when he asks me how to make something
For the pork, rub half the olive oil into the chops and season with sea salt and freshly ground black pepper. Heat the remaining oil and the butter in a frying pan over a medium heat then place the chops in the pan along with the wedges of apple and fry for 2-3 minutes or until golden-brown underneath.
Turn the chops and apple wedges over and cook for another 2-3 minutes.
Add the sage leaves, fry for another 1-2 minutes, then increase the heat to high. Pour in the cider and boil for a minute or two to reduce slightly, then pour in the cream and boil for one more minute, or until the sauce thickens slightly and the pork is cooked through. Set aside to rest for a few minutes.
Can be done without thecream "
Also sounds yummy but the cream has to go |
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"Dust the chops in flour seasoned with salt and pepper, cayenne, anything you want really. Shake off excess and then pop them into a pan with medium hot oil and a bit of butter in (the butter adds colour and flavour) fry for about 2-4 mins each side depending on the thickness. That's it!
Now that sounds yummy
Very quick and easy to keep an eye on, always let meat rest for a few minutes before serving so all the juices are sucked back in and the meat 'relaxes' I use dried mustard powder instead of cayenne sometimes. A few boiled new potatoes with that, some steamed green beans and you have a really nice meal. "
I am going to try this one tonight
thanks
x |
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By (user no longer on site)
over a year ago
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I seal my meat in a hot pan, cook some bacon in the same pan then add a large cooking apple, a red onion, the meat and 500ml of vintage cider. Bring to the boil and simmer on a medium until meat is fully cooked. Add fresh chopped herbs and double cream. Warm through and serve x |
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By (user no longer on site)
over a year ago
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Boil in milk till hot through...say 5 mins... Remove and press dry on kitchen roll.
Heat 2 tablespoons toasted sesame oil. Add crushed garlic, fine sliced onion to oil. Possibly a small piece of butter.
As onions soften add a handfull of chopped mushrooms. Fry till golden.
Lift out mushrooms, onion and garlic out of oil.
Brown both sides of the chop.
Now:
Fold a piece of aluminium foil in half. This sheet will be wrapped to make a loose parcel around chop.
Place chop in middle of foil and fold up around it... Crimp sides to make water tight(ish).
Pour half small pot of single cream, mushroom, onion/ garlic and juices from frypan on top of chop. Add fresh or dry tarragon.
Seal top of foil package high over chop.
Place on tray in middle of hot oven... Say 200 degrees for 25 minutes.
Prep. Rice, potatoes, veg or salad.
Plate up foil package in middle with other stuff around. Part of the fun is opening your own parcel.
Drink what You prefer with it...
Enjoy Pork in cream and tarragon.... Yum. |
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By (user no longer on site)
over a year ago
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Instead of pork chop, I prefer boneless shoulder steak as it is less dry and tastier IMHO.
If I were to cook a pork chop, I would pan-fry it, and make some sort of sauce to go with it.
One of my favourite is to fry some garlic, ginger and onion, then add a tin of Campbell's (now Bachelor's) cream of tomato soup to it, then some frozen peas and cooked until the peas are just done.
Served with rice to soak up the sauce.
 |
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By (user no longer on site)
over a year ago
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"Dust the chops in flour seasoned with salt and pepper, cayenne, anything you want really. Shake off excess and then pop them into a pan with medium hot oil and a bit of butter in (the butter adds colour and flavour) fry for about 2-4 mins each side depending on the thickness. That's it! "
No!!!!! Don't fry, grill so much healthier along with some steamed fresh veg ...... yummy |
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By (user no longer on site)
over a year ago
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"Dust the chops in flour seasoned with salt and pepper, cayenne, anything you want really. Shake off excess and then pop them into a pan with medium hot oil and a bit of butter in (the butter adds colour and flavour) fry for about 2-4 mins each side depending on the thickness. That's it!
No!!!!! Don't fry, grill so much healthier along with some steamed fresh veg ...... yummy "
I'm Scottish,so frying is the healthy option for me as opposed to..............deep frying! |
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By (user no longer on site)
over a year ago
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"Dust the chops in flour seasoned with salt and pepper, cayenne, anything you want really. Shake off excess and then pop them into a pan with medium hot oil and a bit of butter in (the butter adds colour and flavour) fry for about 2-4 mins each side depending on the thickness. That's it!
No!!!!! Don't fry, grill so much healthier along with some steamed fresh veg ...... yummy "
I have a ridged griddle pan to do mine, or a non-stick pan is good too. I find grilling tends to dry the meat. |
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By (user no longer on site)
over a year ago
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I brown in a hot pan for three minutes both side.
Remove and place on kitchen towel to absorb oil.
Roughly chop a sweet pepper, removing seed.
Roughly chop red onion, a little root ginger, three cloves of garlic, lemon thyme and a small chilli, removing seeds.
Place pork and get in caserole dish, drizzle with three table spoons of clear honey and glass of dry white wine, cover and place in middle if oven, 180 degrees for 90 minutes. |
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By (user no longer on site)
over a year ago
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"Its time to start cooking proper meals again
been living on junk and processed food for too long, especially over christmas.
First on the menu tonight is Pork Chops
BUT, how do you cook yours??
Mine always end up dry and tasteless so ideas please "
Try foil wrapping them with some butter and herbs etc |
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