Knock Your Chops Off Pork Chops Food

KNOCKS AND CHOPS: KNOCKWURST WITH SPICED SAUERKRAUT AND SMOKED PORK CHOPS WITH BACON, APPLE AND ONION

Steps:

• Pierce the casings of knockwurst and arrange in medium skillet. Add 1 inch of water, bring to a simmer and warm wursts through. Remove from the pan. Drain the skillet and add butter. Melt butter over medium heat. Cut each knockwurst into 1/3 and add back to the pan to crisp casings. Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns. Pour the beer into the skillet. When the beer comes to a bubble reduce heat to simmer.
• Heat a second skillet over medium high. Add oil, 1 turn of the pan and add chopped bacon. When the bacon renders its fat, add onions and saute 3 to 5 minutes, then add sliced apples and saute mixture another 2 or 3 minutes. Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes. Remove chops to a plate and loosely cover with foil. Pour the beer into the pan and reduce heat to a simmer.
• When you are ready to serve, cut several slices of pumpernickel in half down the middle. Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table.
• Place 2 or 3 chunks of the knockwurst on each dinner plate on a bed of spiced sauerkraut. Serve 3 pieces of smoked pork chops topped with bacon, apples and onions. Place deli style large dill or half sour pickles, German cheeses and pretzels out for an evening of uber snacking!

KILLER FRIED PORK CHOPS

Steps:

• Melt butter in a skillet over medium heat. Add pork chops; season with onion and garlic powder. Cook until pork chops are no longer pink in the center, about 5 minutes per side.
• Transfer pork chops to a plate; top each one with 2 slices of Cheddar cheese. Place a bowl over the plate to trap in heat.
• Place bacon into the skillet; cook until crisp and no longer pink, about 6 minutes. Wrap 3 slices of bacon around each pork chop.

CHICKEN-FRIED PORK CHOPS

Steps:

• Trim excess fat from chops. Combine beaten egg and milk. Dip pork chops egg mixture, then in bread crumbs or cracker crumbs. In heavy skillet heat 4 tablespoon of shortening on medium high heat, brown chops on both sides in hot shortening.Just til golden brown. Season with salt. Add 1/4 cup water. Cover and cook over low heat(simmer)for 30 to 45 minutes or til tender. Lift chops occasionally to prevent sticking. For crisp coating.remove cover the last 15 minutes.(Or finish off in oven) Heat oven to 350 degrees. Put pork chops on cookie sheet, spray with Pam (or other cooking spray) Add 1/4 cup of water. Cover with foil. Bake for 30 - 45 minutes. Uncover last 5 minutes to crisp them up. Serve.

KNOCK YOUR SOCKS OFF PORK CHOPS

Steps:

• coarsely chop garlic.
• in a shallow dish, combine the garlic and olive oil.
• Using a pestle, crush the garlic in the oil, allowing the flavors to mesh. Of course, if you're a normal person like me and don't own a pestle, any instrument with a blunt end will work, such as the base of a glass or back of a spoon. I use a shot-glass.
• Add the rosemary and vinegar to the oil-garlic mix.
• Rub the pork chops with a little salt, then add them to the marinade, being sure to coat them well. Cover and refrigerate for one hour.
• Place the meat in a skillet on medium-low heat, pouring any remaining marinade on top. Cook for about ten minutes, then turn and cook for another five minutes or until done.