Pork chops

[jenk1]

Having these for dinner tomorrow night, usually just do them plain but want a change, anyone got any suggestions that i can try?

TIA

Make a slit in the middle and stretch it into a hole place a generous lump of sage and onion stuffing in the hole and press flat then grill. Serve with whatever you like.

OR

Grill with a little worchester sauce. Boil some tagliatelle until done. Panfry sliced mushrooms in butter with garlic add creme fraiche and stir until warmed though. Place chop on a bed of pasta and pour over mustard sauce, serve with green veg.

Pork chops with Red Cabbage and Mash

Ingredients
For the pork chops:
2 pork chops, bones and fat removed
salt and freshly ground black pepper
55g/2oz chestnut mushrooms
½ bramley apple, cut into slices
30g/1oz butter
110ml/4fl oz cream
For the red cabbage:
1 tbsp vegetable oil
½ red cabbage, shredded
¼ onion, chopped
½ apple, peeled and chopped
½ glass red wine
2 tbsp balsamic vinegar
30g/1oz brown sugar
For the mash:
1¾ potatoes, chopped
55g/2oz butter

Method

1. Bring a large saucepan of water to the boil.
2. Preheat a large and a medium frying pan.
3. Place the potatoes in the water and boil until soft.
4. Season the pork chops before placing them into the large frying pan.
5. Fry for 3 minutes.
6. Add the mushrooms and butter and fry, along with the pork, for a further 10 minutes.
7. Prepare the red cabbage by heating the vegetable oil in the medium frying pan. Add the red cabbage and seasoning and fry for 2 minutes.
8. Add the onion and apple and fry for a further 2 minutes.
9. Add the wine, balsamic vinegar and brown sugar. Stir well to help the cabbage caramelise.

10. When the sugar has melted, transfer the contents of the frying pan to a microwave-proof dish. Cover with cling film and microwave on High for 5 minutes. 11. Drain the potatoes and mash with the butter. Season well. 12. Remove the pork chops, mushrooms and apples from the large frying pan. Leave to rest. 13. Add the cream to the pork juices. Turn up the heat to reduce and thicken the sauce. 14. Remove the cabbage from the microwave. 15. Spoon the cabbage on to a serving plate. Top with the pork chops, mushrooms and apples. Pour over the cream sauce. Serve accompanied by the mash.

Parmesan-crusted pork chops with roasted red peppers

Ingredients
2 red peppers, cut into thin strips
1 tbsp parsley, roughly chopped
1 tbsp extra virgin olive oil
For the pork
30g/1 1/4oz fresh breadcrumbs
15g/3/4oz parmesan cheese
2 x 100g/3½oz escalopes of pork
15g/1/5oz plain flour
2 free-range eggs, beaten
1 tbsp olive oil
15g/3/4oz butter
25g/1oz extra fine capers
1 lemon, segmented
For the potatoes
2 large baking potatoes (peeled, diced and boiled)
3 leaves savoy cabbage (blanched, refreshed and cut into strips)
2 spring onions, finely chopped
100ml/4fl oz milk
salt and freshly ground black pepper

Method

1. To roast the red peppers, preheat oven to 220C/430F/Gas 7.
2. Place the red peppers in a hot pan with a little olive oil and warm over a low heat.
3. Once they are warm, place them in the hot oven and turn every five minutes for 15-20 minutes.
4. Remove peppers, place in a bowl and cover with cling film for approximately 20 minutes. This will make them easy to peel.
5. Once the peppers are cool, remove the skin and seeds and cut them into strips.
6. Mix together the extra virgin olive oil and parsley and warm gently on stove while you cook the escalopes.
7. For the potatoes, place the potatoes, savoy cabbage and spring onions in a small saucepan.
8. Warm gently and slowly add milk as required.
9. Season and keep warm.

10. For the pork, mix the breadcrumbs and the parmesan together in a small bowl. 11. Dip the pork escalopes into flour, then into the beaten egg and finally into the parmesan and breadcrumbs. 12. In a large non-stick frying pan, cook the pork escalopes over a medium heat in the olive oil and butter, until golden brown. 13. Turn pork escalopes and cook on the other side, turning as necessary until thoroughly cooked. 14. Transfer the pork onto kitchen paper and drain. 15. Return to the pan and add the warmed oil and parsley and the lemon segments and capers. 16. To serve, place a pile of the peppers on each plate and place a pork escalope on top of the peppers. 17. Drizzle a little of the capers, lemon and butter mixture around the plate to serve.

ooh they all sound nice will ask DH as i cant choose which one to make!

Char-grilled pork with sweet potato 'scallops'

Serves 1

Ingredients
For the pork
50g/1¾oz breadcrumbs
50g/1¾oz cheddar
25g/1oz chopped flatleaf parsley
1 garlic clove
150g/5oz pork chop
1 tbsp olive oil
salt and freshly ground black pepper
For the sweet potato 'scallops'
500ml/18fl oz vegetable oil
2 free-range egg whites
50g/1¾oz self-raising flour seasoned with salt and freshly ground black pepper
25ml/1fl oz sparkling water
½ large sweet potato, peeled and thinly sliced

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the pork, place the breadcrumbs, cheddar, parsley and garlic into a food processor and blend together.
3. Rub the pork chop with the olive oil and season well with salt and freshly ground black pepper.
4. Heat a griddle pan until smoking. Add the pork and char-grill for three minutes each side, or until browned.
5. Spoon over half of the breadcrumb mixture and transfer to the oven to roast for 10-15 minutes (longer if the pork chop is verythick), until golden and the pork is cooked through.
6. To make the sweet potato 'scallops', heat the vegetable oil in a deep, heavy-bottomed pan. The oil is ready when a breadcrumb dropped into it will sizzle gently. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
7. Whisk the egg whites and flour together in a large bowl. Pour in the sparkling water and whisk vigorously until a thick batter is formed.
8. Place the sweet potato slices in the batter to coat.
9. Carefully add the sweet potato to the hot oil and deep fry for 3-4 minutes, until golden and cooked through. Carefully remove with a slotted spoon and drain on kitchen towels.

10. To serve, place the pork on a warm plate with the sweet potato 'scallops' alongside.

he likes the sound of the one with taglietelli.

Is that one of your own personal recipes COVN?

Thanks very much by the way