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chop fried pan pork
at recipeseasy.com
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PAN-FRIED PORK CHOPS WITH ROSEMARY SAGE & A
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Yield: 4 Servings
1 lb Fresh thin noodles
Peanut oil
2/3 c Chicken broth
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PAN-FRIED PORK CHOPS WITH ROSEMARY SAGE & AIO
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Yield: 4 Servings
Stephen Ceideburg
1/2 c Flour
2 ts Crushed dried rosemary
2 ts Rubbed sage
Salt and pepper, to taste
4 Pork chops, 3/4 to 1-inch
-thick
2 tb Butter
2 tb Olive oil
3 Garlic cloves, peeled
1/2 c Mayonnaise
2 ts Lemon juice
1 Garlic clove, minced
Mix the flour with the rosemary, sage, salt and pepper. Dredge the
pork chops lightly in the mixture. Heat the butter and olive oil in a
skillet over high heat until the butter melts and sizzles. Add the
garlic cloves and pork chops; cook, turning, until the chops are
browned on both sides. Discard the garlic when it is browned.
Reduce heat to medium-low and continue to cook the chops for another
10 minutes, turning them frequently until they are firm and no longer
pink inside.
Meanwhile, mix the mayonnaise with the lemon juice and minced garlic.
Season to taste with salt and pepper.
Serve the pork chops with dollops of the garlic mayonnaise.
PER SERVING: 585 calories, 29 g protein, 13 g carbohydrate, 46 g fat
(12 g saturated), 127 mg cholesterol, 310 mg sodium, 0 g fiber,
Andrew Schloss writing in the San Francisco Chronicle, 12/16/92.
Posted by Stephen Ceideburg
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PORK CHOP-FRIED RICE CASSEROLE
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Yield: 1 Servings
6 Pork chops, browned
6 Potatoes, thinly sliced
3 Green onions, sliced
2 ts Salt
1/2 ts Pepper
1 cn Mushroom soup
1/2 c Milk
Arrange chops on bottom of baking dish. Add potatoes and green onions.
Combine salt and pepper, mushroom soup, and milk. Pour this mixture
over chops. Bake 350 for 1 hour.
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Pan-Fried Noodles W/curly Endive,pork,pecans&honey-Bourbon
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Yield: 4 Servings
1 lb Fresh thin noodles
Peanut oil
2/3 c Chicken broth
-PORK & VEGETABLE SAUCE-
2 tb Peanut oil
1 lb Bok choy
- cut into 2-in sections
1/2 lb Barbecued pork strips
1/2 c Chicken broth
1 tb Thin soy sauce
1 tb Chinese rice wine
-=OR=- dry sherry
1 tb Oyster sauce
1 tb Cornstarch; dissolved in
2 tb Cold chicken broth
BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch and
to loosen them up (about 2 minutes). Drain them well. Scatter the noodles
in a baking pan. Use a pair of chopsticks and your hands to untangle them
as much as possible. Put a layer of the noodles 1-inch deep in each of 2
large, heavy skillets. Pour 2 tablespoons of oil and 1/3 cup chicken broth
in each. Cook over a low flame until the broth boils away and the bottom
becomes brown and crisp. From time to time, add a little oil and broth to
keep the noodles moist and allow the crust to develop slowly. This should
take about 10-to-12 minutes. To flip, first shake the pan to make sure the
cake is not stuck to the bottom (if it is, dribble some oil around the edge
to loosen it). Cover the pan with a wide lid. Flip the skillet over,
holding the lid firmly. The cake will drop onto the lid. Slide the cake
back into the pan to brown it on the other side. Add more oil around the
edge if it seems to be sticking. To serve, slide it out onto a plate and
use it as a base for any dish with sauce.
TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut oil in a wok. When it
is hot, add the bok choy and stir-fry to coat with oil. Add the pieces of
pork and stir-fry to heat through. Add the broth. Stir in the soy sauce,
rice wine or sherry, and oyster sauce. When the sauce is hot, thicken it
with the dissolved cornstarch and serve on the bed of pan-fried noodles.
From Gemini's MASSIVE MealMaster collection at
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Pan-Fried Pork Chops with Rosemary Sage and Aio
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Yield: 4 Servings
2/3 lb Fresh oysters
7 Thin; green onions
----SEASONING SAUCE----
2 tb Soy sauce
1 ts Red pepper powder
1 ts Minced green onion
1 ts Minced garlic
1/2 ts Sesame oil
1/3 ts Pepper
3 tb Corn oil for frying
Skewers
(1) Wash fresh oysters in weak salted water, carefully shaking by hand.
Rinse in cold water and drain. (2) Wash thin, green onions and cut the same
length as oysters. (3) Mix soy sauce, minced garlic, minced green onion,
red pepper powder, pepper and sesame oil to make seasoning sauce. (4)
Assemble oyster and green onion onto wooden skewer and pour seasoning sauce
over. Let set for 10 minutes. (5) Preheat oil in pan and fry each assembled
skewer.
by Jun Ryun Wang Note: *Oysters taste better broiled in oven rather
than cooked over grill. *When assembling raw materials on skewer, grease
skewer so that they will come off easily. It is better for skewer to be a
little longer than assembled inredients for ease of handling during
cooking.
From Korean Cooking -- Fish, Clam and Oyster Dishes. Downloaded from
Glen's MM Recipe Archive,
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Pan-Fried Shrimp Cakes with Pork
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Yield: 8 Servings
1 lb Shrimp
10 Water chestnuts
1 Scallion stalk
1 sl Fresh ginger root
1 Egg
1 ts Cornstarch
1/2 ts Salt
1 ds Pepper
1 -(up to)
2 tb Stock
3 -(up to)
4 tb Oil
1 lb Chinese cabbage
2 tb Oil
1/2 ts Salt
1. Shell and devein shrimp; then mince or grind with water chestnuts,
scallion stalk and ginger root.
2. Beat egg and blend into mixture, along with cornstarch, salt, pepper and
stock. Form into cakes, about 1-1/2 inches in diameter and 1/2 inch thick.
3. Heat oil. Pan-fry shrimp cakes over medium heat until cooked through and
golden on each side. Remove from pan.
4. Meanwhile cut Chinese cabbage stems in 1-inch sections and blanch.
5. Heat remaining oil. Add remaining salt, then Chinese cabbage. Stir-fry
to cook through (about 2 minutes). Return shrimp cakes; cook, covered, only
to reheat. Serve at once.
NOTE: The shrimp mixture can be pan-fried as 1 large pancake, then cut in
3/4 inch cubes and reheated.
From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive,
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Pork Chop-Fried Rice Casserole
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Yield: 4 Servings
4 Lean pork chops; 1-inch
-thick
4 sl Onion; thin
1/4 c Uncooked rice (not instant
-rice!)
1 cn (19-oz) whole tomatoes
1/2 -(up to)
1 ts Salt
Pepper to taste
Trim off excess fat. Season chops. Brown in lightly greased skillet. Top
each chop with slice of onion, 1 tablespoon rice & top with a whole tomato.
Add any remaining tomatoes & juice to skillet. Season with salt & pepper.
Cover tightly & simmer in skillet 1-1/2 hours or put in covered baking dish
& bake at 350 for 1-1/2 hours. Yields 4 servings.
MARCIA CUNNINGHAM
From Simply Southern, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
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Pan-Fried Brill with a Hot Chinese Salad of Pork Belly
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Yield: 1 servings
2 tb Plus 1/4 cup olive oil
1 c Thinly sliced yellow onions
Salt
Freshly ground black pepper
1 lb Assorted exotic mushrooms;
-cleaned, stemmed,
; and thinly sliced
1 c Fresh fava beans; shelled
-and
; blanched
2 ts Chopped garlic
2 c Veal reduction
1 tb Finely chopped fresh parsley
-leaves
2 tb Butter
4 Red snapper fillets; (4 to
-6-ounce)
2 c Fresh pea shoots
In a large saute pan, over medium heat, heat 2 tablespoons of the oil. Add
the onions. Season with salt and pepper. Saute for 2 minutes. Add the
mushrooms and fava beans. Season with salt and pepper and continue to saute
for 2 minutes. Stir in the garlic and veal reduction. Bring the liquid to a
simmer. Continue to simmer for 4 minutes. Stir in the parsley and butter.
Reduce the heat to low and keep warm. In another large saute pan, over
medium heat, heat the remaining cup of oil. Season both sides of the
fillets with salt and pepper. When the oil is hot, pan-fry the fillets for
4 to 6 minutes on each side, or until crispy. Remove from the pan and drain
on paper towels. In a small bowl, toss the pea shoots with a drizzle of
olive oil, salt and pepper. To serve, Spoon the mushroom mixture into the
center of each plate, lay the fillets over the sauce. Pile the pea shoots
in the center of the fish and garnish with parsley.
Yield: 4 servings
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Pan-Fried Fillet of Pork with a Crispy Mushroom And Sage Pie
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Yield: 1 servings
2 7 oz fillets cod; (very
-thick steaks
; if possible)
8 Merguez sausages
15 Black olives; stoned
1 Fennel; finely sliced
Olive oil
1 Aubergine
1 lb Cherry tomatoes
Chives
Basil
Salt & pepper
Season the cod fillets and place in a hot pan with a little olive oil and
cook for about 2 minutes each side.
In a separate pan with a little olive oil fry the aubergine sliced and the
tomatoes, fennel, olives and merguez; add some more oil and cook gently for
about 2 minutes.
Remove from the pan into serving dishes, season the oil in the pan and add
freshly chopped chives. Place the cod on top and pour the remaining oil
over the top.
Garnish with fresh basil leaves.
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Pan-Fried Fillet of Pork with Spicy Couscous And Plum Sauce
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Yield: 4 servings
1 Fillet pork
6 oz Shortcrust pastry
4 oz Chopped mushrooms
2 oz Shallots
1/4 pt Chicken stock
4 md Carrots
1 Head celery
1 Courgette
1/4 pt Double cream
Oil
1 pt White wine gravy
2 oz Butter
1/4 bn Sage
1/2 bn Chives
8 oz Potatoes
Grease a metal dariole mould with butter and line with shortcrust pastry.
Fill with a mixture of chopped shallots, chopped mushrooms reduced in
double cream and finished with shredded sage. Top with shortcrust pastry
lid and bake in a hot oven for 10 minutes.
Cut the pork fillet into 8 medallions and flash fry in hot oil until golden
brown.
Turn the pie out into the centre of the plate and arrange the pork next to
it. Garnish with braised celery, poached courgette and carrots.
Top the pie with a large quenelle of chives; mash potatoes and sauce the
whole dish with a white wine gravy.
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