| 1 | Just been given 2 defrosted, huge, thick pork shoulder chops weighing 400+ grams EACH. Any ideas how best to cook these, either as chops or meat taken off, would be much appreciated. kaddiew - 2019-07-07 10:18:00 |
| 2 | I have always cooked my pork chops in the slow cooker. I make a mixture up of honey and hoisen sauce and drizzle over. Gives a nice flavour. Cooked until they are ready to fall apart. grouch - 2019-07-07 10:49:00 |
| 3 | I always braise pork shoulder chops on the stove top. I season them with fennel seeds and Tuscon Seasoning or just salt and pepper and cook until they are super soft and tender, then make gravy with the juices left in the pan. herself - 2019-07-07 11:39:00 |
| 4 | Thanks folks! kaddiew - 2019-07-07 13:01:00 |
| 5 | https://www.lifestylefood.com.au/recipes/26257/jamaican-jerk
-pork-chops petal1955 - 2019-07-07 13:10:00 |
| 6 | Thank you! kaddiew - 2019-07-07 14:07:00 |
| 7 | This recipe is easy, and gorgeous, and it's been my go-to recipe for pork shoulder chops for years. Normandy Pork Chops 4 pork chops
flour, seasoned with salt and pepper
2 – 3 Tablespoons butter
330 ml dry to medium cider
1 large Braeburn apple
150 ml cream
4 fresh bayleaves Coat chops well with seasoned flour
Heat 2 Tablespoons butter in heavy-bottomed frypan or casserole, brown chops on both sides, remove and reserve.
Core and slice apples, leaving skin on.
Add more butter to pan if needed, cook apple slices until they start to brown. (The smell is divine)
Remove apples from pan, add cider carefully (it will spit) and simmer, scraping pan well to deglaze the caramelised juices, until the liquid is reduced by half. Stir in cream, then arrange chops and apple slices on top, tuck in the bayleaves, cover pan, and simmer for 20 – 30 minutes. Check taste, add more salt and pepper if necessary, serve with new potatoes and a salad. |
| 8 | autumnwinds wrote:
This recipe is easy, and gorgeous, and it's been my go-to recipe for pork shoulder chops for years. Normandy Pork Chops 4 pork chops
flour, seasoned with salt and pepper
2 – 3 Tablespoons butter
330 ml dry to medium cider
1 large Braeburn apple
150 ml cream
4 fresh bayleaves Coat chops well with seasoned flour
Heat 2 Tablespoons butter in heavy-bottomed frypan or casserole, brown chops on both sides, remove and reserve.
Core and slice apples, leaving skin on.
Add more butter to pan if needed, cook apple slices until they start to brown. (The smell is divine)
Remove apples from pan, add cider carefully (it will spit) and simmer, scraping pan well to deglaze the caramelised juices, until the liquid is reduced by half. Stir in cream, then arrange chops and apple slices on top, tuck in the bayleaves, cover pan, and simmer for 20 – 30 minutes. Check taste, add more salt and pepper if necessary, serve with new potatoes and a salad. That looks fab - thank you! kaddiew - 2019-07-07 16:08:00 |
| 9 | autumnwinds wrote:
This recipe is easy, and gorgeous, and it's been my go-to recipe for pork shoulder chops for years. Normandy Pork Chops 4 pork chops
flour, seasoned with salt and pepper
2 – 3 Tablespoons butter
330 ml dry to medium cider
1 large Braeburn apple
150 ml cream
4 fresh bayleaves Coat chops well with seasoned flour
Heat 2 Tablespoons butter in heavy-bottomed frypan or casserole, brown chops on both sides, remove and reserve.
Core and slice apples, leaving skin on.
Add more butter to pan if needed, cook apple slices until they start to brown. (The smell is divine)
Remove apples from pan, add cider carefully (it will spit) and simmer, scraping pan well to deglaze the caramelised juices, until the liquid is reduced by half. Stir in cream, then arrange chops and apple slices on top, tuck in the bayleaves, cover pan, and simmer for 20 – 30 minutes. Check taste, add more salt and pepper if necessary, serve with new potatoes and a salad. Sounds tasty, but is this for loin or shoulder?
I would have thought 20-30 mins would be too short a time to end up with tender shoulder chops. When I cook shoulder, it's an hour or two slowly. wheelz - 2019-07-08 15:51:00 |
| 10 | One of my friends puts her chops into an oven bag and puts some marmalade onto the chops. Yummo standard - 2019-07-08 19:45:00 |
| 11 | wheelz wrote:
Sounds tasty, but is this for loin or shoulder?
I would have thought 20-30 mins would be too short a time to end up with tender shoulder chops. When I cook shoulder, it's an hour or two slowly. I've used both, and with shoulder, it can be done in the crockpot after braising. Cooking times are only a guide - any good cook will always test for tenderness... |
| 12 | standard wrote:
One of my friends puts her chops into an oven bag and puts some marmalade onto the chops. Yummo
Great idea. I will try this. sue62 - 2019-07-08 21:01:00 |
| 13 | autumnwinds wrote:
I've used both, and with shoulder, it can be done in the crockpot after braising. Cooking times are only a guide - any good cook will always test for tenderness... That's the thing tho...not all those reading this board have that cooking experience, and will take the recipe as written, then be disappointed. wheelz - 2019-07-09 20:58:00 |
| 14 | I tried autumnwinds' recipe (only had apple juice, not cider) and it was rich, and very delicious. My shoulder chops were monsters so I browned them and the apples, then cooked in the oven at about 140C for at least 2 hours. kaddiew - 2019-07-10 10:27:00 |
