Romertopf Recipes Pork Chops Food

RACK OF PORK IN CLAY POT

Steps:

• Soak pork in salted water for 2 to 3 hours. Remove pork and rinse.
• With a paring knife, cut 3 1-inch deep holes in the pork roast, fill with salt, pepper, and a garlic clove.
• In a small bowl, mix mustard, paprika, oregano, salt, pepper, 1 crushed garlic clove, and crushed pepper. Cover the pork with the mustard paste.
• Coat inside of clay pot with non-stick cooking spray. Place pork inside clay pot; add beer, wine, lemon juice, water, tomato, onion, apple pieces, and remaining crushed garlic.
• Cover and place in a cold oven and set temperature for 385 degrees F. Cook for 2 1/2 hours or until meat falls off the bone. After the first hour turn the meat with a large fork and cook for an additional hour to hour and a half.
• Remove meat and let it stand for 10 minutes before carving. Arrange meat on a platter, pour part of the sauce over the meat and decorate with fresh parsley.

RöMERTOPF

Steps:

• Marinate the lamb in the white wine overnight. Drain, saving the marinade.
• Soak the Römertopf, if using, in cold water for about 1/2 hour. Then drain but don't dry.
• Preheat the oven to 375 degrees.
• Place half the onions and potatoes in a Dutch oven or Römertopf pan. Cover them with half the zucchini, half the tomatoes, 3 cloves of garlic, and a bay leaf. Add the lamb, and cover with the remaining onion, potatoes, zucchini, tomatoes, garlic, and bay leaf.
• Add the wine marinade, sprinkle on the spices, and salt and freshly ground pepper to taste, cover, and bake for 3 hours. Bring to the table in the pot, and then cut the meat and serve.

ROMANO PORK CHOPS

Steps:

• Trim fat from chops.
• One at a time, place chops between waxed paper and pound with a mallet to about 1/4 inch thick, (or buy thin, fast fry chops).
• On plate, mix together cheese, bread crumbs, Cajun seasoning and lemon rind.
• Spread flour on another plate.
• In shallow bowl, lightly beat eggs.
• Coat each chop in flour, shaking off excess.
• Dip into egg, then into crumb mixture to coat both sides.
• In a large frypan, heat oil over medium high heat; fry chops, in 2 batches and turning once, until golden brown, and crispy, about 6 minutes.
• Garnish with lemon wedges.

ROMERTOPF ROASTED CHICKEN

Steps:

• Soak lid and body of cooker in water for 10-15 minutes.
• Remove skin from chicken pieces if using.
• Place all ingredients, except water and cornstarch, in the clay cooker and place in the oven.(Very important the oven must be cold).
• Turn oven on to 480F (250C) and bake for 60 minutes.
• Remove lid from clay cooker.
• Using a turkey baster, remove liquid from the cooker into a saucepan and set on medium heat on the stove top.
• Continue cooking chicken and veggies, uncovered, for 15 minutes.
• Make the gravy by combining cold water and cornstarch (cornflour), add slowly to saucepan chicken stock bringing the liquid to a simmer, stirring occasionally until gravy thickens.

ROAST PORK FOR THE CLAY COOKER

Steps:

• Soak the lid of your clay cooker for 1/2 hour.Mine has a glazed lower part.
• Cover bottom of pot with thickly sliced onion.
• Make several slits in your roast and insert whole garlic cloves.
• Place the roast over the onions.
• Add chicken breast on the side.
• Sprinkle with salt and pepper.
• Place Rosemary Sprigs or leaves on the Roast.
• Pour chicken broth on the side.
• Cover and place in a cold oven.
• Set the oven to 425°F.
• Cook for 4 hours.
• Remove from oven.
• Place pork and chicken in serving platter.
• Add sliced onions on the side.
• Pour cooking liquid in sauce pan.
• Mix water and flour and whisk into boiling liquid.Simmer a few minutes.
• Pour your tasty gravy in a gravy bowl.
• Tip:.
• When I cook a roast of pork I always add chicken to give the gravy that special taste.
• I use the leftover chicken for another meal.

CLAY POT PORK LOIN WITH SAUERKRAUT AND PRUNES

Steps:

• Soak clay pot for 15 minute.
• To the bottom add sauerkraut, carrots, prunes and on top pork loin, fat side up. Sprinkle pork with salt and pepper and place in the cold oven.
• Bake at 430F for an hour and half.
• Serve with roasted potatoes.