This recipe was supposed to be for chicken but because the pork chops are still taking over my freezer I decided to use pork. I know I’m supposed to rave about the food that I make but this one gets an “ehh” Not a thumbs up or a thumbs down but a thumb in the middle. I’m not sure if we’ll have it again. I’m glad I tried it though. Maybe next time I’ll make it with the chicken instead. As you can tell from the recipe I didn’t use chicken but I think that I cooked the pork about the same amount of time as the chicken, maybe just a little longer.
This recipe came from my Everyday Food Magazine. More recipes from it will be coming this week. I’m not sure how much I will be posting in the coming weeks because my husband just took a job that has him working some nights (boo!!!) so it’s Leftover City for me! I don’t find it that fun to cook for one person! Now I understand why you eat cereal for dinner, mom!
On to the recipe and the pictures!
Spicy Apricot Glazed Chicken
source: Everyday Food
- 1/4 cup apricot jam
- 1/4 teaspoon red-pepper flakes
- 4 boneless, skinless chicken breast halves (about 6 ounces each)
- Coarse salt and ground pepper
- Heat broiler, with rack set 4 inches from heat. In a small bowl, stir together jam and red-pepper flakes; set glaze aside.
- Place chicken on an aluminum-foil-lined baking sheet; season with salt and pepper. Broil until chicken begins to turn opaque, 5 to 6 minutes.
- Brush glaze on chicken. Broil until glaze is browned and an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 4 to 5 minutes more.
This recipe gets two thumbs up. Nate’s sister called while we were eating and he described the dinner and she thought we were at a restaurant! Nate’s reply was that he married a gourmet chef! His sister wants to marry a chef, so if you know any single guys who can cook, send them my way and I’ll send them on to her!
Back to the recipe! This is another recipe I found in my Everyday Food magazine that still has yet to fail me! I actually bit the bullet and bought Panko crumbs, like the recipe calls for. In the future I might try this with chicken. Nate says the breading reminded him of the breading that comes on shrimp sometimes. We won’t talk about how many times he’s had shrimp. I loved the kick that the mustard gave the pork chops. This recipe is definitely a keeper. I should have thought ahead and saved it for later though, because heating up the already warm apartment with the oven wasn’t so smart!
Crispy Breaded Pork Cutlets
source: Everyday Food Magazine Martha Stewart
- 1 1/2 cups panko (Japanese breadcrumbs)
- 2 tablespoons vegetable oil, such as safflower
- 4 boneless pork loin chops (6 to 8 ounces each)
- 3 tablespoons Dijon mustard
- Coarse salt and ground pepper
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
- Meanwhile, one at a time, place chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
- Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
- Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.
This meal has been cooked in my family for as long as I can remember. My grandmother and mom cooked it in an electric skillet, though I’m not sure why! Unfortunately I don’t have an electric skillet so a regular skillet will have to do just as well. My husband loves the rice in this dish. I think if I could just make the rice he would be completely happy! My favorite part of the dish is that it only gets one pan dirty for the main dish and the side dish. I usually serve this dish with a green vegetable.
Pork Chops and Rice
source: My mom and Grandma
2-3 pork chops (bone in or boneless)
1 cup rice (not minute rice)
3 cups water
1 small tomato
1/4 Green Pepper
1 small Onion
3 Beef Bullion cubes
2 TB Worcestershire sauce
2-3 dashes Tabasco Sauce
Trim fat off of pork chops, lightly sprinkle Paprika on both sides and brown in lightly oiled large frying pan at medium heat. Remove from pan. Reduce heat. Add water to pan, add Bullion cubes and dissolve. Add Worcestershire and Tabasco. Stir in rice. Lay pork chops on top of rice. Lay one wedge each of tomato, green pepper, and onion on top of each pork chop. Cover. Cook on low heat for 40-50 minutes or until rice and chops are done. Don’t let the rice get too dry before the chops are done. You may need to add more water. Serve with a green vegetable.
I’m pretty sure we’ve all been in the “What am I going to do with those pork chops?” boat. I was so excited when I found this recipe in my Everyday Food magazine awhile back. This recipe has become one of many meals in our rotation. I like to make it after we go to the gym because it is so fast. I usually make the marinade and let the pork marinate and then go hop in the shower after the gym. I recommend using thick, not thin pork chops because the thin ones tend to curl and cook very fast. Enjoy!
Asian-Style Pork Chops
source: Everyday Food
- 1/3 cup soy sauce
- 1/4 cup sugar
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- Coarse salt
- 4 bone-in rib pork chops (8 to 10 ounces each and 1 inch thick)
- Pickled Radishes
- Make the marinade: In a liquid measuring cup, whisk together soy sauce, sugar, oil, garlic, and 1/4 teaspoon salt. Reserve 1/4 cup marinade for drizzling. Place pork chops in a shallow dish with the rest of the marinade; turn to coat. Set aside at room temperature, turning occasionally, 15 minutes.
- Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Lift pork chops from dish, leaving some marinade clinging to meat; discard the rest. Arrange on prepared baking sheet. Broil, without turning, until well browned and cooked through, about 15 minutes.
- To glaze, brush with pan juices, and drizzle with reserved marinade. Spoon pickled radishes, without their juice, over each pork chop. Serve with shredded napa cabbage, if desired.