Tag Archives: Chops

Pepper pork chops

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Pepper pork chops

Pepper pork chops

Pork is an Australian favourite so try this easy recipe which brings pork to life. Substitute the sour cream for low fat or no fat natural yoghurt to make this meal even healthier.

Serves: 4
Cooking time: 6 minutes

Ingredients

4 pork chops, 1cm thick, bone and any visible fat removed
2 teaspoons extra Virgin olive oil, plus 1 teaspoon extra*
1 teaspoon cracked black pepper
1 french shallot, finely chopped
2 tablespoons brandy
¼ cup extra lite sour cream
400g steamed snowpeas, to serve

To make this meal even healthier use Tick approved ingredients.
* Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

1. Preheat barbecue plate to moderately hot.

2. Brush each side of the chops with oil and sprinkle with pepper and cook 2 minutes per side. Transfer to a plate to keep warm.

3. Combine extra teaspoon oil and french shallot in a small pan and sauté until soft, about 1 minute. Add brandy and cook until most of the brandy has evaporated, about 1 minute. Remove pan from the heat, stir in sour cream and season with pepper. Serve with the pork, together with snowpeas.

Recipe source…..www.heartfoundation.org.au

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Bust Your Chops – Common Phrases

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Bust Your Chops – Common Phrases

Bust Your Chops - Common Phrases

Meaning: 
To give someone a hard time. As in, “Yes, I’m late and I’m not wearing pants. Don’t bust my chops.”

Most say it came from …
There was once a time in the world when it was considered cool to sport a long, ridiculous pair of mutton chop side burns. From America to England, Russia to … some other place even further away than Russia, the civilized global population couldn’t get enough of these peninsula-shaped patches of hair.

Then, these people got punched in the face–their “chops busted,” if you will–and an idiom was born.

So is that true? 
Even though there is no definitive proof to back this up, this seems to be the only theory going. Also, it involves stupid looking facial hair, so it has that going for it.

It’s just too bad that as regal and dignifying as the chops were for our founding fathers they only made hippies in the ’60s seem like unwashed piles of tie-dyed failures. To this day the only people able to successfully pull off mutton chops are old-timey gold miners. If you have the chops in question and you are not one of these three, please, shave now or prepare to have them busted.

Info source…..www.cracked.com

Picture source…..www.9freepictures.com

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Creamy Ranch Pork Chops And Rice

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Creamy Ranch Pork Chops And Rice

Creamy Ranch Pork Chops And Rice

What You’ll Need

1 tablespoon vegetable oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
3/4 cup milk
1 envelope (1 ounce) ranch salad dressing mix
Paprika
Ranch-Style Rice

How to Make It

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until browned on both sides.

Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil.

Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.

Sprinkle with the paprika.

Serve with the Ranch-Style Rice

Recipe Source…..www.campbellskitchen.com

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Slow Cooker Pork Chops

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Slow Cooker Pork Chops

Slow Cooker Pork Chops

Ingredients4 loin chops, lean
1 medium onion, sliced
1 teaspoon butter
salt and pepper, to taste
1 tablespoon garlic powder
1 teaspoon sage
1 teaspoon oregano
1 teaspoon basil
1 cup chicken broth
2 cloves of garlic, minced
1 tablespoon paprika
1/4 teaspoon cayenne pepper
parsley, garnish
Instructions:
In a large bowl melt butter and whisk together the broth and seasoning. Pour mixture into slow cooker.
Place onions and garlic in slow cooker and place the pork chops on top of them.
Place a slice of butter on top if you’d like and cook on low heat for 6 to 8 hours, or until chops are tender and onions are done. When done, serve with your favorite vegetables and sprinkle on fresh or dry parsley.

Read more at Recipe Lion

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