Pork Loin Chops

[1haudyerwheesht]

Any ideas what I can do with these for tonight's dinner? They were half price so bought them on a whim. I have a reasonably stocked vegetable larder and store cupboard. Any ideas?

I would season with salt pepper and sage or rosemary and cook them in the oven with a little water covered on foil, medium heat for about 40 mins then take the foil off the 20 mins to crisp up the fat.

Serve with mash, cabbage and sweet corn. Apple sauce and stuffing.

Season with salt and pepper and dust lightly with flour. Fry in a small amount of oil for a couple of minutes each side, don't overcook as will finish cooking in sauce.
Fry finely chopped garlic and onion, add chopped peppers (green and red) cook for a bit and add a few chopped tinned tomatoes chopping them up with your wooden spoon or tomato puree. Cook for a bit and add a dash of white wine if you have it. Add some water, not too much and season with salt and pepper, dried oregano, chopped parsley, pinch of cayenne and a stock cube.
Bring to the boil and add the chops, lower heat and cook until chops are cooked through and sauce has thickened. Add sliced stuffed olives if you like them.
Serve with white rice or mashed potatoes.

I usually marinate the ones I get for DH and DD in some honey, olive oil and paprika with whatever herbs I've got floating around and leave them in a bag for a few hours. Then put them into a hot pan and seal on both sides then bung in the hot oven for 4/5 mins. Served with mashed potatoes and tons of veg. I find the longer you cook them the tougher they are unless it's in a sauce.

Put in a dish and then season, scatter with sliced olives and gherkins, possibly a few capers and cover with a tin of chopped tomatoes. Cover the dish with foil and put in the oven for 40 minutes and Bob's your Uncle!

I'd make schnitzels - lovely!

We had them the other night with rice boiled in stock to give it a savory rice type flavour and roasted vegetables.