Jazzing up pork chops - ideas please

[Yorkiegirl]

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Maybe a tad exotic if you don't have any in the house, but I like a glaze made with maple syrup and mustard, about equal amounts of each, with a bit of pepper. Grill the meat and add the glaze for the last minute or so. Yum!

My Mum used to put a bit of apple sauce on top and a light sprinkling of cheese before she put them under the grill for the final browning stage. The cheese went all bubbly and the apple sauce caramelised, worked very well.

spicy Orange Pork chops

6 pork chops ( or however nmany you want!0
1tbsp olive oilsalt and pepper
1.5 cups chicken stock
3 tbsp cornflour
juice of 1 orange
half cup brown sugar
half tsp cayenne pepper ( I leave this out
if cooking for kids)
1/4 cup cider vinegar ( or wine vinegar)
1 tbsp worcester sauce

in a large frying pan heat oil. Brown chops on both sides. In a bowl mix chicken stock and cornflour till smooth. Add remaining ingredients and mix well, Drain fat from chops and pour sauce over them. Cover and simmer for 30 min or until done, depending on the thickness of your pork chops.

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Cajun Spices! My fave!

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Blue Dragon do a sweet chilli dipping sauce. I spread a big dollop on pork chops before grilling. Absolutely delicious.
Also use it to good effect on salmon steak and serve the salmon on a bed of noodles.

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marinade in 100 mls olive oil, 1 tblsp honey, 1 tsp dijon mustard, 1 finely chopped galic clove and 1 tsp of dried oregano. A coulple of hours sould do then grill. I hated pork chops before I found recipe and notoriously fussy step son said it was the best chop he had ever had

The spicy orange one is not as sweet as it sounds from the recipe.

I like mine with a pesto sauce smothered over.

Too late for tonight's tea, but we like mango chutney spread on top. Mmmmm....

mix wholegrain mustard and runny honey and pour over top and bung in oven.

Season them with salt and white pepper, seal in a heavy oven-going frying pan in some oil and when brown on both sides brush with mustard, soy sauce and honey mixed together, put a lid on or cover with foil and put in a hot overn ofr 20 minutes.

Make a gravy from the pan drippings by stirring in small splash of brandy and a dollop of cream of creme fraiche