The best thing about pork loin chops is that you can cook it in any way you want. Baking, roasting, deep frying are some of the methods for cooking pork loin. The calories in the chops may differ based on the method it is cooked in. Pork loin cooked with other ingredients makes a delightful dish for either lunch or dinner.
Roasted Pork Loin Chops with Vegetables
Ingredients
- Loin pork chops, 5 to 6
- Butter, cup
- Red onions, finely chopped, 2
- Mushrooms, chopped, pound
- Carrots, sliced, 2
- Green, red and yellow pepper, diced, 1 each
- Cauliflower florets, pound
- Zucchini, sliced, 2
- Broccoli florets, pound
- Potato, medium-sized, 1
- Soy sauce, cup
- Thyme, 1 teaspoon
- Garlic cloves, crushed, 5 to 6
- Olive oil, cup
- Black pepper corns, 7 to 8
- Coriander seeds, 1 tablespoon
- Salt to taste
Crush the pepper corns and coriander seeds coarsely, in a pestle and mortar. Transfer this powder to a bowl and mix crushed garlic, soy sauce and salt to taste. Coat the pork loins evenly in this mixture and let it marinate for about an hour. Meanwhile, chop all the vegetables and add butter and thyme to it. Roast the marinated pork chops and vegetables in olive oil, and season with freshly ground black pepper and salt. Drizzle olive oil, while roasting. Transfer the contents to a baking tray and bake this dish in a preheated oven at 200 C for about 20 minutes, till the meat and vegetables are evenly cooked. Serve this dish with a gravy of your choice.
Pork Loin Chops with Mushroom Sauce
Ingredients
- Boneless center pork loin chops (1 inches thick), 5
- Mushrooms, sliced, cup
- Beer, can
- Butter, melted, 3 tablespoons
- All-purpose flour, 2 tablespoons
- Thyme, 1 teaspoon
- Salt to taste
Place a heavy bottom skillet over medium heat and melt the butter. Coat the chops in flour and brown them in the butter. After the pork chops are cooked, transfer them from the pan to a plate. Slice the mushrooms and along with the thyme, saute them in the same pan. Once the mushrooms turn a bit golden, transfer the pork chops to the skillet and mix them. Pour the beer and cover the skillet, once it begins to boil. Let this simmer over low flame for about 20 to 25 minutes. Once it is cooked, remove it from the heat and enjoy it with orange rice.
Pork Chops in Stew
Ingredients
- Boneless pork loin chops (1 inch thick), 5 to 6
- Mushrooms, 1 pound
- Grated Parmesan cheese, 2 cups
- Whipping cream, 1 cup
- Fresh parsley, chopped, 3 tablespoons
- Parsnips, 3
- Fine bread crumbs, cup
- Egg yolk, 1
- Butter, melted, cup
- Garlic cloves, minced, 4 to 5
- White wine, cup
- Freshly ground black pepper, 2 teaspoons
- Sour cream, cup
- Salt to taste
Take a medium-sized bowl and combine the bread crumbs, grated Parmesan cheese, pepper and salt. Clean the pork chops and coat them in the bread crumb mixture. Fry them in butter over medium heat in a skillet. Once the meat is cooked and has turned golden brown, transfer the breaded pork chops to a plate. Peel the parsnips and slice them accordingly. Boil the slices in salted water till they become soft. Drain the water from the sliced parsnips and keep them aside. In the same skillet melt more butter and cook the sliced mushrooms, along with minced garlic till it becomes light brown. Transfer the whipped cream to the skillet and stir for about a couple of minutes. Lower the heat and allow the cream to thicken. Meanwhile in a small bowl, beat the white wine and egg yolk. Pour this mixture into the skillet and keep stirring so that no lumps are formed and the mixture doesn't boil. For a thicker stew, you can mix sour cream. Take a serving dish and place the cooked pork loins and parsnips, and pour the mushroom stew over it. Garnish it with chopped parsley and relish it hot.
Keeping in mind, the calories in pork chops, one must consume this dish in limit. Try these delicacies at home and do let us know if you enjoyed them. Bon Appetit!
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