You guys, I have one of the tastiest pork recipes for you all.

I love pork but I get a little tired of making it the same way, over and over again.  I don't know, I just find that pork is a bit harder to find good recipes for, and that's probably just me, but anyway, in my attempt to find a different way to fix pork, I turned to my old Teleculinaria Portuguese Cooking Magazine.

The Teleculinaria magazine is a really old one but is always filled with the yummiest recipes.

Back to the pork.  No joke, this was one of the tastiest meals we've had in a while, I paired with some Pressure Cooker Twice Baked Potatoes and a salad, and everyone raved.




8 pork tenderloin chops (I use the pretty thin ones and usually make 2 for each person)
Salt and pepper to taste
Garlic
Butter to fry the chops
2 cups Heavy Cream
1 tablespoon Spicy Mustard (you don't have to use spicy, just make sure it's a good mustard, not the yellow hotdog mustard)
Parsley



Season the chops with the salt and pepper and some fresh garlic.  Set aside and let sit for about 30 minutes.

Fry the chops in some butter until nicely browned and completely cooked through.  Transfer to a baking dish to keep warm. 

In a small bowl mix the heavy cream and the mustard.

In the skilled you fried the chops in, scrape up the bits, add the heavy cream and mustard mixture, and mix well.  Let it come to a boil so that it thickens a bit, then pour over the chops.  Sprinkle on some parsley and serve immediately.

I love pork chops but quite honestly, I get tired of fixing them the same old way.  I had chops on the menu a few days ago and decided to make them the way that I make the Portuguese steaks in tomato sauce.

The recipe is already here on the blog, so I'm not going to share it with you again, but I'll give you a link and you can go and take a look.  All you do, is switch out the pork for the steaks, and that's all.

Bifes de Cebolada (Portuguese Pepper Steak)

These are phenomenal served over white rice, or mashed potatoes or even fries.

My family loves pork chops, but I sometimes get tired of preparing them the same way, either fried, or breaded or grilled.

I'm always on the hunt for a different way to make them, and when I came across this recipe at Bev Cooks, I had to give it a try.  I was a little reluctant at first, as I have never made pork chops in a casserole, but I have to tell you that it was delicious and the whole family enjoyed it.





What it took for 4 to 6:

* 5 boneless pork chops, cut in half (making 10 small chops, which is obvious, because you know how math works. sorry)
* 1/2 cup all-purpose flour
* 3 large red potatoes, cut into 1/8″ slices (use a mandolin if you have one!)
* 1/2 white onion, thinly sliced into rings (use that mandolin)
* 1 (10 3/4 oz) can cream of mushroom soup
* 1 1/2 cup shredded cheddar cheese
* salt and pepper, to taste
* parsley, for garnish
* vegetable oil, for frying


Preheat oven to 375.

Place the flour in a shallow dish and lightly dredge each pork chop through the flour, shaking off any excess flour. Shake that thang. Season both sides with salt and pepper.

Heat 2-3 Tbs. of oil in a large skillet over medium-high. Place the chops in the pan and brown on both sides. It’s okay if it doesn’t cook all the way through. We have baking yet to do. Oh that rhymed.

Arrange the bottom of a 9×13 baking dish with half the potato slices. Overlap just tad. Then arrange the browned chops on top of the potatoes, followed by the remaining potato slices. Then arrange the onion rings on top of the taters. Sprinkle with a little salt and pepper.

Pour the cream of mushroom soup into a medium bowl. Fill 3/4th of the can with water, then add to the cream of mushroom. Whisk to combine. Evenly pour over the casserole.

Top with shredded cheese and bake for 30 to 45 minutes, or until the potatoes are tender and fork pierce-able.

Garnish with parsley and serve!

I've pulled out all my old cookbooks and I'm determined to use them for my menu planning.

Much as I love having the internet at my disposal and knowing that I can just do a quick search, I feel that we're losing ourselves along the way, and the wonderful old cookbooks we love are just sitting on a shelf, collecting dust.


So, I'm done with that business.  I've already disconnected from Facebook, and now the next step is to use mostly cookbooks for our meals, with one or two online recipes once in a while.

The first cookbook I grabbed from my pile was my much loved Best of Cooking in South Africa.  Reminds me of home and is filled with gorgeous pictures and delicious recipes.

Not to mention, it's making me go back to cooking with grams and millilitres, which is how I learned to begin with.

Right, now onto the first recipe I'm making.....




1 pound pork chops
1 teaspoon of dried sage
1 and half cup breadcrumbs
1 teaspoon salt
3/4 cup buttermilk or yogurt
1/4 cup mayonnaise
1 and a half tablespoons lemon juice

Mustard Sauce
1 cup of milk
1 egg yolk
2 teaspoons dry mustard
4 teaspoons flour
2 teaspoons brown sugar
2 teaspoons apple cider vinegar
pinch of salt
small knob of butter (pat of butter)


Remove rind and most of the fat from the chops.  Crush sage between fingers after measuring and mix with crumbs and salt.  Mix yogurt, mayonnaise and lemon juice.   Dip chops into yogurt mixture, then into crumbs and chill for 2 to 3 hours.

To bake, preheat oven to 375 degrees.  Lightly oil base of large baking dish, heat for a few minutes, then arrange chops in single layer, turning once.  Cover and bake for 1 hour, then uncover and bake for 30 minutes more.


For the sauce, put all ingredients, except butter, into the top of a double boiler, whisk well and then stir over simmering water until thick and smooth.  Finally, stir in butter.
Serves about 6.

This recipe is from Siggy Spice.

I am always looking for new ways to make pork, it's one of those meats that I tend to get bored with easily and need some diversity.

The chops come out really tender and full of flavor.  Be forewarned though, you need to use an Amber Ale or a Black Ale, apparently Guiness is too strong.



Drunken Pork Chops

5-6 pork chops- bone-in or boneless, your choice
Salt and pepper to taste
1 bottle of beer (the darker the beer, the more flavorful the sauce)
1/2 cup brown sugar
1/3 cup ketchup

Put a little bit of extra virgin olive oil in the bottom of a skillet. Season the chops with salt and pepper and brown both sides. While pork chops are browning, combine beer, ketchup, and brown sugar in a bowl. Pour sauce mixture over the pork chops and simmer for 40-45 minutes. Remove pork chops and thicken the sauce a bit. In a small cup, combine 1 TBSP of cornstarch in 1/4 of water. Stir to combine and add to boiling sauce, whisk so no lumps form. Put pork chops back in the thickened sauce, flip to coat. Serve over mashed potatoes or rice.

Do you often find yourself looking for more ways to make Pork Chops?

I love cooking them but sometimes I get so bored with the usual that I want something different, so while looking around Picky Palate a while back, I came across this recipe.  Really Really simple, 3 ingredients and that's it.

They were pretty good, tender and it was an easy way to prepare dinner without having to sit at the stove, which with this Arizona heat is always a blessing.

Ranch House Crockpot Pork Chops

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.


Yes, that's IT.  I know, I know, you may be thinking that it's not enough to make it delicious but trust me it is.   Now Jenny served them with Parmesan Mashed Potatoes, but I went with Baked Potatoes as requested by my 8 year old and a quick salad.  Yum!