Recipes for Pork Loin Chops - Dinner for 2 - and a side dish - GOOD EATING !!!?

I love new recipes. Tonight I am making Pork Loin CHops I always make them the same way - I grill them Stove top and add seasonings .... just wondering if there were any ways to spruce it up a bit.





Also I always seem to do the same side dishes .... potatos boiled, mashed or baked, or rice .... and veggies.





What else can I do to wow - our plates tonight.


Something simple and easy - and YUM!Recipes for Pork Loin Chops - Dinner for 2 - and a side dish - GOOD EATING !!!?
Blue Cheese Stuffed Pork Loin Chops





2 servings 25 min 5 min prep





2 thick boneless pork chops (also known as mignonettes)


2-4 tablespoons blue cheese


1 tablespoon olive oil


2 cloves garlic


1/4 teaspoon dried thyme, to taste


salt and pepper, to taste


1/2 cup dry white wine





With a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.


Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.


The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).


Use as much of the cheese as is necessary to fill the pocket.


Secure with toothpicks in such a way that the chops will still lay levelly in a pan.


Heat olive oil in a saute pan.


Make several slices through the garlic yet keeping each clove intact.


Fry in the oil till brown but not burned, then remove from pan.


Season chops with salt, pepper, and thyme.


Brown the chops in the oil on each side.


The cheese will probably begin to melt and leak from the chop, but don't worry about this.


When chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops) to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.


Remove them from pan directly to dinner plate.


Stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.


This should only take a moment.


Serve sauce over the chops immediately, and enjoy.





Crisp Bacon Potatoes





1-6 servings 55 min 15 min prep


1-6 potato


1/4 lb bacon





Peel the potatoes; dice into large pieces.


Grease a large baking pan with sides.


Place potatoes in a single layer in the pan.


Lay strips of bacon across the potatoes.


Bake 400 degrees for about 40 minutes.


**Thisrecipe is great because you can use one or more potatoes.


Usually 1 pound of bacon will work with a large number of potatoes.Recipes for Pork Loin Chops - Dinner for 2 - and a side dish - GOOD EATING !!!?
dredge pork cops in flour, dip in a spicy mustard, then coat with either panko or corn flake crumbs. pre-heat oven to 450, cook for 10 minutes then lower heat to 375. cook until pork done and crispy. roasted red potatoes seasoned with garlic and parmesan cheese and fresh steamed green beans topped with crumbled bacon compliment the pork.
Here is one








PORK CHOPS :


sliced onions


sliced bell pepper


mustard (Dijon mustard is best)


white wine


salt %26amp; pepper





Put the chops in an oven dish, with oil %26amp; butter.


Spread some mustard on them and add the ingredients on top.


Put in the oven at 380掳, and when the butter is bubbling, pour the wine on top of the chop.


Baked until the juice has reduced





GREEN BEANS %26amp; TOMATOES :


Boil or steam the beans for a few minutes.


In a frying pan, put some butter, sliced onions, whole or diced


peeled tomatoes (drained of the juice).


When the liquid you'll get has evaporate a little add the beans, salt and pepper and stir.


Cook on medium heat until the tenderness you like.





RATATOUILLE (for 6 people) :


4 zucchinis


4 bell peppers of different colors


3 eggplants


2 big onions (sliced)


5 crushed garlic cloves


thyme %26amp; bay leaves


1 cup of olive oil


2 big cans of whole peeled tomatoes


salt %26amp; pepper





Diced the vegetables (all of them), not too thick and not thin.


In a pot, put the butter, the sliced onion, crushed garlic.


When the onions are golden, add the peeled tomatoes (drained


the max you can of their juice), the


thyme and bay leaves, salt pepper (a little).


Let the liquid evaporate and then add first the bell peppers,


salt %26amp; pepper ( a little), then 10 minutes after,


the zucchini %26amp; eggplants, salt %26amp; pepper, a little.


You can serve this hot, or very cold as an apetizer





Bon app茅tit
Pork Chops with Fresh Tomato, Onion, Garlic, and Feta





Submitted by: Lovecooking





Rated: 5 out of 5 by 128 members Prep Time: 15 Minutes





Cook Time: 20 Minutes Ready In: 35 Minutes


Yields: 4 servings





';You will not be disappointed with this wonderful pork chop. It is tender, moist, and full of fresh flavors. I serve with garlic mashed potatoes and asparagus. It's a favorite in our household.';





INGREDIENTS:





2 tablespoons olive oil, divided


1 large onion, halved and thinly


sliced


4 pork loin chops, 1 inch thick


salt to taste


black pepper to taste


garlic powder to taste


1/2 pint red grape tomatoes, halved


1/2 pint yellow grape tomatoes,


halved


3 cloves garlic, diced


1 tablespoon dried basil


2 1/2 teaspoons balsamic


vinegar


4 ounces feta cheese,


crumbled





DIRECTIONS:





1. Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.


2. Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.


3. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.





ALL RIGHTS RESERVED 漏 2007 Allrecipes.com Printed from Allrecipes.com 4/5/2007
spainsh okra
German pork chops





Enough pork chops for 2


A jar of Sauerkraut


1-2 medium russet potatoes


1 small brown onion





In a large skillet melt some butter or heat oil. Season the chops with your standard seasoning mix (my secret family recipe is Lawery's garlic salt, season salt and black pepper). Brown your chops, add sauerkraut and reduce heat to medium.


Wash you potatoes well and slice them (with skin, without , it's up to you). In another large skillet, doesn't everyone have 3 or 4 12 in skillets laying around? melt butter or heat oil and arrange potato slices in layers. As each layer browns move it on top and brown the next layer. When all the potato slices are browned add the onion, thinly sliced and cook until the onions are translucent. If you leave out the onions you can put apple sauce or grape jelly on the potatoes after service.


Serve everything nice and hot, with apple sauce and ketchup. And a nice German wine to cute the sour.
drop the tradition ALL THE WAY! ditch the chops!
Here's what I do with them:


Melt some butter in a frying pan. (Avoid Teflon coated). Just put some salt and pepper on both sides and cook them all the way through on both sides. Remove them from the pan, add a little more butter and saute a cup or two of sliced mushrooms until done. Then slowly add milk to remove the drippings and then add more to make a gravy.(I don't know, maybe a cup or 1 1/2, or so) Put in some chicken boullion and also some majoram. Also add more salt and pepper if needed. Make a rue out of butter and flour. (You know, melt about 1 tbsp of butter in a pan and add enough flour to make a sort of a paste. Keep stirring it until it's kind of a light brown) Wisk that into the gravy/mushroom sauce. Return the chops and reheat. Serve with a little chives on the chops.


I do make this with mashed potatoes, but homemade french fries with this gravy over them is really delicious!


Serve a salad on the side.