Kid Tested Mother Approved Portuguese Pork Chop Food

KID TESTED MOTHER APPROVED PORTUGUESE PORK CHOP

Steps:

• Line bottom of frying pan with olive oil and heat. Sprinkle chops with salt and pepper on both sides.
• Add the pork chops and do not flip until a nice brown crust forms on each chop. Do the same on both sides. The brown crust is key in this dish.
• Add garlic to the pan *when you flip the chops* and brown along with the pork.
• Cut Lemon in half. Slice one half into 6 thin slices. Squeeze the other half over the pork chops.
• Add bay leaves to the pan.
• Pour the white wine evenly over the chops and simmer on low for approximately 20 minutes.
• Use meat thermometer to check the pork.
• Serve with a slice of Lemon on top of each chop.

PORTUGUESE PORK LOIN

Steps:

• Season tenderloin with salt, pepper and paprika. Saute pork in butter until golden brown. Add sliced onions and mushrooms. Saute for a minute or two. Add wine and rosemary. Cover and cook over low heat for 45 to 60 minutes, or until done. Add lemon juice and parsley just before serving.

PORTUGUESE PORK CHOPS

Steps:

• Dredge chops in flour. In a large skillet, heat oil and fry chops until golden brown on both sides; remove from skillet.
• Add tomatoes, onion, mushrooms, and garlic; saute for a few minutes. Add sherry, salt and pepper.
• Return chops to skillet and put bell pepper rings on chops. Cover and simmer until chops are tender, about 45 to 50 minutes.

PORTUGUESE-STYLE PORK CHOPS (OR CHICKEN)

Steps:

• Prepare Portuguese-Style Paste (see recipe I posted).
• Place pork chops in a shallow glass dish and rub pepper paste over both sides.
• Pour wine over the chops.
• Cover and refrigerate for at least six hours or overnight, turning once or twice.
• Drain marinade into a small saucepan.
• Add oil and bring to a simmer.
• Reduce heat to medium-low and cook, stirring occasionally, until slighly thickened, about 15 minutes.
• Stir in pepper and salt.
• Measure out 1/4 cup sauce for basting.
• Keep remainder warm.
• Meanwhile, heat grill to medium-high.
• Lightly oil grill rack.
• Place the chops on the grill.
• Cook, basting occasionally with pepper sauce, until browned and just cooked through, 2 to 2 1/2 minutes per side for 1/2 inch thick chops.
• Serve immediately, passing remaining pepper sauce separately.
• Variation: Substitute boneless, skinless chicken breasts or skinned bone-in chicken for pork chops.
• Allow 4-6 minutes per side for boneless breasts, 20 to 30 minutes for bone-in pieces.
• Serves 6.

FAMILY APPROVED APPLE AND ONION PORK CHOPS

Steps:

• Season your pork chops in salt and pepper, and other herbs and spices of choice :) Set aside.
• Half and thinly slice onions and cored apples. I leave the skin on, used red delicious.
• Mix brown sugar, cinnamon and ground ginger in a bowl.
• Layer half of onions and apples on the bottom of a lightly greased pan, (I use a 9X13 tin foil pan).
• Sprinkle with some of the brown sugar mixture.
• Arrange pork chops in a single layer on top.
• Layer the other half of onions and apples on top of pork chops.
• Sprinkle the rest of the brown sugar mixture on top of everything.
• Cover pan in plastic wrap and then cover with aluminum foil, tightly.
• Bake at 325 for 2.5 hours -- less if you are using boneless or fast fry. Mine were thin, regular pork chops.
• I used the drippings for gravy using a pork gravy pkg, and served with roasted cauliflower and carrots.