pork chops

@nicoleSmith08 Said

try pork chops and apples..Me and my family loved it..

@chef_mia Said

pork vindallo

Ingredients
1 tsp cumin seeds
1 tsp coriander seeds
5 black peppercorns, left whole
2 green cardamom pods, seeds only
2 cloves
1cm/?in piece cinnamon
1cm/?in piece ginger, peeled and chopped
7 garlic cloves, peeled and left whole
3 fresh red chillies
3 tbsp white wine vinegar
pinch salt
350g/12oz pork shoulder, flesh cut into 2.5cm/1in cubes
100g/3?oz pork belly, cut into 2.5cm/1in pieces
65ml/2?fl oz vegetable oil
1 small onion, finely chopped
? tsp mustard seeds
handful cashew nuts
To serve (optional)
220g/8oz basmati rice, cooked according to packet instructions
4 wheat tortillas
2 handfuls chopped lettuce
4 tbsp soured cream

Method
1. Using a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves and cinnamon to a fine powder.
2. In a food processor, blend the ginger, garlic, chillies and white wine vinegar to a paste.
3. Mix the ground spice mixture with the paste until well combined and season with a pinch of salt. Rub the mixture all over the pork using your fingers, then set the pork aside, covered, to marinate for 1?-2 hours.
4. Heat four tablespoons of the oil in a non-stick pan. When the oil is hot, add the onion and fry for 3-4 minutes, or until golden-brown.
5. Add the marinated pork pieces and fry for 6-7 minutes, turning once, until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid and cook for 35-40 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary if the juices in the pan dry out. Add as little water as possible as the resulting sauce should be quite thick.
6. Heat the remaining teaspoon of oil in a separate pan over a medium heat. When the oil is hot, add the mustard seeds. (CAUTION: the mustard seeds will start to pop. Keep the pan well away from your face and eyes.)
7. Once the mustard seeds start to pop, add the cashew nuts and fry for 2-3 minutes, stirring occasionally, until the nuts are golden-brown.
8. To serve, either divide the rice among four serving plates, spoon the vindaloo alongside and pour the fried cashew nuts and mustard seeds over the vindaloo, or alternatively spoon the vindaloo into the centre of four wheat tortillas, sprinkle with chopped lettuce and soured cream and roll up into parcels.

1 of my favorite pork recipes

@bybee Said

Do you mean with fried apple slices? as a side? very good, bybee

@nicoleSmith08 Said

No! I mean this:

Ingredients
4 lean, center-cut, 4-ounce pork chop (trimmed)
1 medium onion (chopped)
Nonstick cooking spray
1-1/4 c water
1/4 tsp pepper
1 tsp chicken-flavored bouillon granules
3 medium cooking apples (peeled and sliced)
1/2 tsp ground cinnamon


Procedure
Brown pork chops and onion in a large skillet coated with cooking spray
Combine water, bouillon granules, and pepper, stirring to dissolve
Add to skillet. Cover and bring to boil. Reduce heat and simmer 20 minutes. Skim off fat
Add apple slices and cinnamon to mixture in skillet. Cover and simmer an additional 15 minutes
Transfer to a serving platter and serve hot

@chef_mia Said

pork vindallo

Ingredients
1 tsp cumin seeds
1 tsp coriander seeds
5 black peppercorns, left whole
2 green cardamom pods, seeds only
2 cloves
1cm/?in piece cinnamon
1cm/?in piece ginger, peeled and chopped
7 garlic cloves, peeled and left whole
3 fresh red chillies
3 tbsp white wine vinegar
pinch salt
350g/12oz pork shoulder, flesh cut into 2.5cm/1in cubes
100g/3?oz pork belly, cut into 2.5cm/1in pieces
65ml/2?fl oz vegetable oil
1 small onion, finely chopped
? tsp mustard seeds
handful cashew nuts
To serve (optional)
220g/8oz basmati rice, cooked according to packet instructions
4 wheat tortillas
2 handfuls chopped lettuce
4 tbsp soured cream

Method
1. Using a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves and cinnamon to a fine powder.
2. In a food processor, blend the ginger, garlic, chillies and white wine vinegar to a paste.
3. Mix the ground spice mixture with the paste until well combined and season with a pinch of salt. Rub the mixture all over the pork using your fingers, then set the pork aside, covered, to marinate for 1?-2 hours.
4. Heat four tablespoons of the oil in a non-stick pan. When the oil is hot, add the onion and fry for 3-4 minutes, or until golden-brown.
5. Add the marinated pork pieces and fry for 6-7 minutes, turning once, until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid and cook for 35-40 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary if the juices in the pan dry out. Add as little water as possible as the resulting sauce should be quite thick.
6. Heat the remaining teaspoon of oil in a separate pan over a medium heat. When the oil is hot, add the mustard seeds. (CAUTION: the mustard seeds will start to pop. Keep the pan well away from your face and eyes.)
7. Once the mustard seeds start to pop, add the cashew nuts and fry for 2-3 minutes, stirring occasionally, until the nuts are golden-brown.
8. To serve, either divide the rice among four serving plates, spoon the vindaloo alongside and pour the fried cashew nuts and mustard seeds over the vindaloo, or alternatively spoon the vindaloo into the centre of four wheat tortillas, sprinkle with chopped lettuce and soured cream and roll up into parcels.

1 of my favorite pork recipes

@chef_mia Said

ot u could do veinss snitules (an Austrian favorite) which is mush easier u take the fat of the chops beat the s*** out of them wa a tenderizing hammer then bread them using a panni mix.

then put in deep fat fryer til crisp finish in oven

serve with chips salad and cranberry sauce

@Saegespaene Said

I want to meet your typing instructor! The one who came up with that Wiener Schnitzel substitute expression!