Summer House Pork Chops Sommer Koteletter Denmark Food

SUMMER GARDEN PORK CHOPS

Steps:

• Grind together salt, garlic powder and rosemary; rub onto chop. In a skillet, lightly brown in as little oil as possible; set aside.
• Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir very little until they begin to caramelize or burn slightly. Layer half the vegetable mixture, including the tomatoes, in the bottom of a dutch oven or large saucepan. Arrange the chops on top and then pour the rest of the vegetable mixture on top.
• Heat the vegetable stock in the saute pan and stir to loosen bits of food on the bottom. Pour over the vegetable and pork chops.
• Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 minutes.

SOUTHWEST SUMMER PORK CHOPS

Steps:

• In a small bowl, combine the first eight ingredients; rub over pork chops. In a large resealable plastic bag, combine barbecue sauce and lemon juice; add pork chops. Seal bag and turn to coat; refrigerate for 1-2 hours., Discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.

SUMMER HOUSE PORK CHOPS (SOMMER KOTELETTER-DENMARK)

Steps:

• Preheat oven 350 degrees.
• Melt 1 tablespoon of butter in a large oven-proof skillet over medium heat. Brown pork chops in butter, 3 to 5 minutes on each side. Remove pork chops from skillet.
• Add apples, onion, salt, sugar, pepper, and curry powder to skillet. Arrange browned chops over apple layer.
• Cover and bake for 30 miutes or until chops are tender and apple layer is cooked through.
• In a small bowl, stir melted butter into breadcrumbs. Sprinkle over baked chops.
• Bake uncovered, 5 to 10 minutes longer or until crumbs are crisp and brown.