tag:blogger.com,1999:blog-17101174366282846102011-07-28T08:00:05.107-07:00The tastiest, juiciest, pork chop recipes you will find anywhere!James Noblehttp://www.blogger.com/profile/00726264997499654530noreply@blogger.comBlogger21100tag:blogger.com,1999:blog-1710117436628284610.post-45668114269273432702010-05-03T07:08:00.000-07:002010-05-03T07:12:10.672-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_u3PmYwOxQD8/S97ZneaT_hI/AAAAAAAAAAU/9LHW_urpaKk/s1600/soy-pork-chops.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_u3PmYwOxQD8/S97ZneaT_hI/AAAAAAAAAAU/9LHW_urpaKk/s400/soy-pork-chops.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5467046269875912210" /></a><br /><div><i>Ingredients</i></div><div><ol><li>1 Tablespoon oil</li><li>2 Tablespoons Soy sauce</li><li>2 Tablespoons sugar</li><li>4 Pork chops 1? thick</li><li>1 Tablespoon cider vinegar</li><li>1 can chicken broth</li><li>1/2 cup apple juice or cider</li><li>2 Tablespoons cornstarch</li><li>1 Tablespoon ground ginger</li><li>1 large apple peeled, cored, and chopped</li><li>sliced green onion (scallions)</li></ol></div><div><br /></div><div><i>Instructions:</i></div><div>In a 10 inch skillet heat oil and brown the chops, stir in chicken broth, soy sauce, and vinegar, bring to a boil, reduce heat to low, cover and simmer for 20 minutes. In a small bowl combine apple juice, brown sugar, cornstarch, and ginger. Stir until smooth.</div><div><br /></div><div>Remove chops from skillet. Increase heat to medium, stir in the cornstarch mixture, and stir until thickened. Add chops, chopped apple, and green onions. Heat through. Serve over rice.</div><div><br /></div><div><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1710117436628284610-4566811426927343270?l=porkchopsyum.blogspot.com' alt='' /></div>James Noblehttp://www.blogger.com/profile/00726264997499654530noreply@blogger.com0tag:blogger.com,1999:blog-1710117436628284610.post-78995282005297390572010-05-03T07:00:00.000-07:002010-05-03T07:05:41.370-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_u3PmYwOxQD8/S97X31fPzRI/AAAAAAAAAAM/LT7MD_U-31g/s1600/pork-chops-currant+sauce.jpg" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_u3PmYwOxQD8/S97X31fPzRI/AAAAAAAAAAM/LT7MD_U-31g/s400/pork-chops-currant+sauce.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5467044351925275922" /></a><div><i>Ingredients</i></div><ol><li>2-4 pork chops</li><li>1/2 cup of red currant jelly (or plum sauce/jelly or black currant jelly)</li><li>2 tablespoons of Dijon mustard</li></ol><i> Method</i><p></p><p></p><ol><li>Heat stick-free pan to medium high heat. Sprinkle salt and pepper on both sides of pork chops. Put pork chops in pan, browning both sides, about a minute each side.</li><li>Mix the red currant jelly with the mustard and dollop onto the pork chops. Cover the pan. Reduce heat to low. Cook for 20 minutes or until the pork is cooked through. Use juice in pan as gravy.</li></ol><p></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1710117436628284610-7899528200529739057?l=porkchopsyum.blogspot.com' alt='' /></div>James Noblehttp://www.blogger.com/profile/00726264997499654530noreply@blogger.com0