20 MINUTE PORK CHOPS MORNAY
A quick and easy, stovetop dinner. This is out of the "Taste of Home Cooking School Recipe Collection" Spring 2002 Edition. I serve this over buttered egg noodles and with a sweet veggie side dish.
Provided by TheDancingCook
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, brown pork chops in hot oil.
- Add soup and water; cover and simmer until pork is no longer pink (about 20 minutes).
- Stir in shredded Swiss, parmesan and nutmeg after removing from heat.
- Serve over cooked rice or egg noodles.
PORK MORNAY
This is one of our family favorites and I have been making it for many years. I got the recipe from an old Betty Crocker Cookbook and have tweaked it to meet our tastes. We like lots of the Mornay Sauce so I have doubled that part of the recipe. If you like more tomato sauce on the pork you can add more of that too. It can also be prepared in an electric skillet.
Provided by Okiegirl
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Dip pork steaks into egg; coat with bread crumbs.
- Heat oil in a 10 inch skillet that has a lid.
- Fry pork over medium heat until brown.
- Add water to pan and spoon 1 tablespoon of tomato sauce onto each pork steak; reduce heat to low.
- Cover and cook until done, about 30 minutes.
- While the pork steaks are cooking prepare Mornay Sauce.
- Heat margarine in small saucepan until melted.
- Blend in flour, salt, nutmeg and cayenne pepper.
- Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
- Immediately stir in bouillon and half-and-half. Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in cheese until melted.
- When pork steaks are done, remove to platter; top with Mornay Sauce.
- Sprinkle with paprika.
MY MOORISH PORK CHOPS
When the Moors invaded Spain they brought grapes and dried fruits with them. Their love of mixing dried fruits with meats definitely left its mark on Spanish cooking and this is my nod to that time in Spain's history. Cut into these big tender chops and you'll get sweet juicy flavours inside perfectly cooked meat. Go to a good butcher and ask for chops that are 2.5cm thick, ideally with two different colours of meat on them: the sweet darker meat, and the leaner eye meat. Then head to any good food store for the jarred beans. Spanish beans are like the Bentley of beans, so although they cost a bit more than the tinned ones they make all the difference.
Provided by Jamie Oliver
Time 1h16m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the chops: Pound most of your oregano leaves with a small pinch of salt and pepper in a pestle and mortar. Roughly chop the raisins, then add them to the pestle and mortar with a splash or 2 of sherry and a splash of extra-virgin olive oil. Muddle everything together to make a paste, then put to one side for a minute. Lay each pork chop in front of you so the side with the fat is farthest away. Carefully insert a knife into the side nearest you and move it around to make a pocket inside. Use your fingers to fill each pocket with the raisin paste. Cook's Note: To see what I mean, go to www.jamieoliver.com/how-to.
- To make the beans: Fry the strips of fat from your pata negra or bacon in a medium pan on a high heat for a few minutes, then add the offcuts (or bacon) and a drizzle of olive oil. Stir in the chopped onion and pepper, then turn the heat down and cook for about 5 more minutes, or until the vegetables have softened. Roughly chop your rosemary leaves and add those to the pan along with your bay leaves. Add the beans to the pan with 1 1/2 cups/350 ml water. Stir, then leave to tick away for about 20 minutes. Keep an eye on the beans and add a splash more water if they look dry. Get a barbecue or griddle pan really hot. Rub some olive oil and a good pinch of salt and pepper all over the pork chops. Put them on the very hot side of your barbecue and sear them for 2 to 3 minutes on each side to get some good colour going, then move them to the gentler side of the barbecue so they can cook slowly. If you're using a griddle pan, turn the heat down to medium-low and cook for a further 10 minutes, turning occasionally.
- Meanwhile, finely chop the stalks of the Swiss chard and add them to the pan with the beans. Roughly chop the leaves and add them to the pan for the last minute or 2 of cooking so as not to lose the flavour. Taste the beans and season with salt and pepper. Cook for a few more minutes if you want to achieve a thicker consistency. Divide the beans evenly among 4 plates and lay a pork chop over each. Sprinkle over the reserved oregano leaves, finish with a drizzle of olive oil and serve.
TASTY 2-STEP PORK CHOPS
Surprise your family with a home-made meal with no fuss. This ready-in-a-jiffy recipe goes from stovetop to tabletop in 20 minutes. Best of all, there are four exciting variations to keep your menu from becoming dull. This came Taste Of Home Cooking School. I have not tried this, just posting for easy finding.
Provided by internetnut
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In a large skillet, brown pork chops in hot oil. Add soup and water; cover and simmer until pork is no longer pink.
- Tomato Basil: Reduce water to 1/3 cup. Add 1/2 cup chopped italian plum tomatoes, 1 tablespoon chopped fresh parsley and 1 teaspoon dried basil or 1 tablespoon fresh basil leaves with soup. Stir in 1 tablespoon butter or margarine before serving.
- Lemon Thyme: Add 1 tablespoon lemon juice, 1/2 teaspoon dried thyme and 1/4 teaspoon pepper with soup.
- Pork Chops Mornay: Stir 1/3 cup shredded swiss cheese, 2 tablespoon grated Parmesan cheese and 1/4 teaspoon ground nutmeg into sauce after removing from heat.
- Rosemary: Brown pork chops in butter or margarine. Add 1/2 cup sliced green onions and cook 2 minutes. Add 1 can campbells cream of mushroom soup with roasted garlic, 1/3 cup water and 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed. Cover and simmer until pork is no longer pink. Stir in 1/2 cup sour cream before serving.
Nutrition Facts : Calories 545.7, Fat 34.5, SaturatedFat 13.7, Cholesterol 157, Sodium 952.4, Carbohydrate 11.2, Fiber 0.9, Sugar 3.8, Protein 46.2
ATHENIAN FISH (20 MINUTE MEAL)
A low calorie and SPEEDY recipe from Family Style Spring 2009, a Publix Publication. They say tilapia, snaper or mahi mahi all provide great results; I made it with grouper and that worked well. They also recommend serving with a salad of cucumbers, tomatoes and feta along with some pita bread and hummus.
Provided by januarybride
Categories Tilapia
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat large saute pan on medium-high for 2-3 minutes.
- In the meanwhile, season both sides of the fish fillets with pepper and 1/2 t of the Greek seasoning. Wash your hands.
- Place oil in pan; swirl to coat. Add garlic and onion; cook 1-2 minutes until onion is soft.
- Add fish fillets (wash hands). Top fish with remaining ingredients (including remaining 1/2 t Greek seasoning).
- Cover and cook 8-10 minutes, stirring veggies once. Cooking time will depend on the thickness of the fish. . .fish is done when it has an internal temperature of 145 degrees and flesh is opaque and separates easily with a fork.
20-MINUTE TOMATO BASIL PORK CHOPS
Delicious! Presented at Taste of Home's Cooking Show. A very easy and quick stove top dinner. With the nice color presentation and the great flavor of this dish, it could easily be served for dinner party as well.
Provided by TheDancingCook
Categories Pork
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown chops in skillet in oil.
- Combine tomato, soup, water and seasonings and add to browned chops.
- Cover and simmer about 15 minutes, or until chops are done.
- Stir in butter or margarine prior to serving.
- Serve over noodles or rice.
PORK CHOPS, MILAN STYLE
Provided by Pierre Franey
Categories dinner, quick, main course
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Properly sliced pork will look like veal scaloppine. Pound each slice lightly on a flat surface with a flat mallet. Sprinkle on both sides with salt and pepper.
- Put egg, water, salt and pepper in mixing bowl. Beat well.
- Combine bread crumbs and cheese in flat dish. Blend well.
- Dip pork slices in egg mixture to coat. Dredge slices on both sides in crumb-and-cheese mixture. Pat lightly with flat side of kitchen knife to help crumbs adhere.
- Heat 2 tablespoons of oil in heavy skillet and add as much meat as possible in one layer. When slices are golden brown on one side, about 3 minutes, cook on other side 2 to 3 minutes. As pieces cook transfer to heated platter.
- Add another tablespoon of oil to skillet and more slices in one layer. Continue cooking, adding a little oil as necessary. Serve slices with a little tomato sauce spooned over.
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