Nice Recipes For Pork Chops Baked photos

Check out these recipes for pork chops baked images:

Golden Pork Chops


Image by lynn.gardner
"Golden Pork Chops" from Taste of Home’s The Busy Family Cookbook (Reiman Media, 2007) with dilly carrots and shredded pickled beets.

Used pork chops out of the freezer, that can of creamed corn I couldn’t remember the reason for buying, and cornbread stuffing mix leftover from Thanksgiving. Yes, indeed, Thanksgiving. That’s how often I make stuffing!

This was an easy dish to throw together and thus made an excellent work night supper. Yes, it did have to bake for forty minutes, but that just gave me plenty of time to reconstruct the kitchen, drink a little cider, and read a few more chapters from Elizabeth Moon’s The Speed of Dark.

To make these chops, you first mix creamed corn, stuffing mix, paprika, minced onion and celery together. Dump the corn-stuffing mix into a greased baker and pat flat (don’t smoosh). Top with thickly cut boneless pork chops. Brush the chops with a mixture of brown sugar and spicy mustard. Bake uncovered for about forty minutes. Nom.

Now, I did goof up a bit with the mustard-sugar mix. My brown sugar was rock hard so I chiselled a chunk off and microwaved it in a bowl covered with a damp paper towel until the sugar was softened. Or that was the idea, anyway. My damp towel was too wet and I ended up with brown sugar soup. I mixed the spicy mustard in, anyway, and basted the pork with it. Happily, my mistake worked out just fine — the chops had a delicious honey-mustard type tang to them.

I imagine I could just has easily have substituted maple syrup for the brown sugar (or just used honey mustard from the start).

We both quite liked this dish — the pork was deliciously tender and tangy and the stuffing was rather nice, too (and I am not big on stuffing). I will be making this recipe again and recommend you try it, too!

Thai Pork with Garlic and Black Pepper (Moo-Gra-Teiam)


Image by sweet mustache
The recipe is from this book.

3 tbs peanut oil
4 tbs garlic, finely chopped
1 lb boneless pork, thinly sliced
2 tbs fish sauce
1 tsp freshly ground black pepper
1 tbs chopped fresh cilantro
1/2 tsp red pepper flakes (optional, and our addition)

Heat a wok or large pan and add the peanut oil. Saute the garlic for a moment and then add the pork. Cook 3 to 5 minutes and then add the rest of the ingredients. Stir for another minute and serve.

The sweet potatoes are just thinly slice and sprinkled with ground ginger and brown sugar and baked in the oven at 450 until done, or for my wife, crispy.

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