Quizzes & Puzzles0 min ago
porky
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Can anyone give me some recipes for pork loin chops that have been tried and tested and with good results.Cheers S.O.G.
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Not the answer you expected eh?
But...... 100g of trimmed, cooked lean pork contains - 36% of your RDA of zinc; 38% of vitamin B12; 65% Vitamin B1 (thiamin); 47% vitamin B3 (niacin)............and other benefits like essential minerals - iron, magnesium and phosphourous etc, more benefical vitmains and an amount of necessary fat to allow the body to function.
Eat chicken?..... How reared, what conditions, what amounts of bactericides and growth promoters pumped into the flesh? Imported to UK from Brazil or Thailand? Animal sufered from hock burns and cramped living conditions in inhumane methods of treatment?
Eat lamb?......British and grass reared or again an imported product that has no provenance, has suffered in transporting to slaughter and can not be assured for quality ?- and in any case can be a lot more fatty than pork through the nature of the meat.
Eat beef?..... is it grass fed and UK produced or eastern european brough to the UK kept here 90 days and then stamped with a UK label as that complies to making it a UK product under the current labelling rules? How has the animal been treated? What growth hormones does the meat contain in terms of residue that gets into our digestive systems? Is it a supemarket roast that is so tasteless that they wrap pork fat round the joint so it can cook?.......
The best diet is a varied - meat, fish, veg, fruit, pulses, grain - seasonal and fresh one that respects the provenance of the ingredients - e.g. why buy Morroccan onions when we grow them in the UK anyway - all it does is give profit to the multi-nationals....or tasteless strawberries in february from Spain - just wait til the summer and buy British.....
Recipe idea for a nice bit of pork after the rant..........
But...... 100g of trimmed, cooked lean pork contains - 36% of your RDA of zinc; 38% of vitamin B12; 65% Vitamin B1 (thiamin); 47% vitamin B3 (niacin)............and other benefits like essential minerals - iron, magnesium and phosphourous etc, more benefical vitmains and an amount of necessary fat to allow the body to function.
Eat chicken?..... How reared, what conditions, what amounts of bactericides and growth promoters pumped into the flesh? Imported to UK from Brazil or Thailand? Animal sufered from hock burns and cramped living conditions in inhumane methods of treatment?
Eat lamb?......British and grass reared or again an imported product that has no provenance, has suffered in transporting to slaughter and can not be assured for quality ?- and in any case can be a lot more fatty than pork through the nature of the meat.
Eat beef?..... is it grass fed and UK produced or eastern european brough to the UK kept here 90 days and then stamped with a UK label as that complies to making it a UK product under the current labelling rules? How has the animal been treated? What growth hormones does the meat contain in terms of residue that gets into our digestive systems? Is it a supemarket roast that is so tasteless that they wrap pork fat round the joint so it can cook?.......
The best diet is a varied - meat, fish, veg, fruit, pulses, grain - seasonal and fresh one that respects the provenance of the ingredients - e.g. why buy Morroccan onions when we grow them in the UK anyway - all it does is give profit to the multi-nationals....or tasteless strawberries in february from Spain - just wait til the summer and buy British.....
Recipe idea for a nice bit of pork after the rant..........
Loin chops - beat flat, coat in seasoned flour and pan fry - use a cooking spray for the minumum amount of oils - remove from pan.
Add some fine chopped onion to the pan and coook til just coloured. Add mushrooms, cook til just done, add some creme fraiche and a spoon of mustard - English if you like a hot flavour, so use less, or a mild version like a dijon - and stir round the pan to g et he bits off the bottom.
Return the pork, make sure it heats through to cook thouroughly and serve on noodles, rice or creamy mash.
Or - Trim the chops, season with a rub of fresh rosemary in olive oil - or even better use a cold pressed rape seed oil like Olifera - and let them marinade for 30 mins. Simply grill to doneness and serve with fresh veg side and boiled potato.
Or - Try wrapping the pork in foil - add a knob of butter, some apple slices and bake for 35 mins in moderate oven.
Or - Casserole them as well - nice in a good stck with chunky veg, and top the dish with fine potato slices. Finish under a grillot broen thw potato and make it nice and crispy. A dash of cider in the stock goes well with the pork too.
Hope this helps...
Add some fine chopped onion to the pan and coook til just coloured. Add mushrooms, cook til just done, add some creme fraiche and a spoon of mustard - English if you like a hot flavour, so use less, or a mild version like a dijon - and stir round the pan to g et he bits off the bottom.
Return the pork, make sure it heats through to cook thouroughly and serve on noodles, rice or creamy mash.
Or - Trim the chops, season with a rub of fresh rosemary in olive oil - or even better use a cold pressed rape seed oil like Olifera - and let them marinade for 30 mins. Simply grill to doneness and serve with fresh veg side and boiled potato.
Or - Try wrapping the pork in foil - add a knob of butter, some apple slices and bake for 35 mins in moderate oven.
Or - Casserole them as well - nice in a good stck with chunky veg, and top the dish with fine potato slices. Finish under a grillot broen thw potato and make it nice and crispy. A dash of cider in the stock goes well with the pork too.
Hope this helps...
Hi W - haven't had my Bob Martin this morning so better concentrate - and if you haven't heard 'doneness' expression - you suprise me - buy your very own doneness meter here: http://www.grill-perfect.com/
Cheery bye..
Cheery bye..
I'm saving nickmo's good recipes...
I did this one just last night. It only calls for two chops, but just expand the recipe if serving more:
3/4 cup finely cut dry bread crumbs (I prefer a Japanese style usually marketed as Panko)
1 tablespoon chopped fresh sage
1 teaspoon grated lemon peel
1/2 teaspoon freshly ground black pepper
1 large egg
2 tablespoons water
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
2 8- to 10-ounce pork cutlets (We like thick ones, say 1 inch to 1 and 1/4 inches)
3 tablespoons Extra virgin olive oil infused with garlic Fresh sage sprigs (optional) Lemon wedges
Combine first 4 ingredients on plate. Whisk egg and 2 tablespoons water in medium bowl to blend. Whisk mayonnaise and mustard in small bowl. Dredge pork cutlets with mayonnaise-mustard mixture; dip into beaten egg, then coat cutlets with crumb mixture. Transfer to plate.
Heat oil in heavy (I use a well seasoned cast iron) medium skillet over medium-high heat.
Add pork; cook until no longer pink on inside (for our thickness, about 8 minutes a side) and crumbs are golden brown, about 5 minutes per side for thinner chops.
Transfer pork cutlets to 2 plates. Garnish with sage sprigs, if desired. Serve with lemon wedges.
Contd.
.
I did this one just last night. It only calls for two chops, but just expand the recipe if serving more:
3/4 cup finely cut dry bread crumbs (I prefer a Japanese style usually marketed as Panko)
1 tablespoon chopped fresh sage
1 teaspoon grated lemon peel
1/2 teaspoon freshly ground black pepper
1 large egg
2 tablespoons water
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
2 8- to 10-ounce pork cutlets (We like thick ones, say 1 inch to 1 and 1/4 inches)
3 tablespoons Extra virgin olive oil infused with garlic Fresh sage sprigs (optional) Lemon wedges
Combine first 4 ingredients on plate. Whisk egg and 2 tablespoons water in medium bowl to blend. Whisk mayonnaise and mustard in small bowl. Dredge pork cutlets with mayonnaise-mustard mixture; dip into beaten egg, then coat cutlets with crumb mixture. Transfer to plate.
Heat oil in heavy (I use a well seasoned cast iron) medium skillet over medium-high heat.
Add pork; cook until no longer pink on inside (for our thickness, about 8 minutes a side) and crumbs are golden brown, about 5 minutes per side for thinner chops.
Transfer pork cutlets to 2 plates. Garnish with sage sprigs, if desired. Serve with lemon wedges.
Contd.
.
Contd.
As a side, I did:
1/2 pound fresh or frozen (not canned) green beans
1/2 pound thickly cut Porcini or Sh!take mushrooms
1 medium yellow onion
1 to 2 quarts fresh Spinach (we've used de-leafed Kale
Juice from 1/2 medium lemon
3 tablespoons Extra virgin olive oil
1/2 cup white wine
1 tablespoon (more to taste) red pepper flakes
2 teaspoons Sea Salt
2 Teaspoons fresh ground black pepper
1/2 cup shredded Parmesan
Heat oil in heavy pan on medium heat and cook thickly sliced onions until just translucent (maybe 3 to 5 minutes)
Add mushrooms cook additional 3 to 5 minutes
Add green beans cook for 3 to 5 minutes more
Add wine
Add Salt and Pepper, simmer for a few minutes
Add Spinach and cook just until it wilts adding red pepper flakes.
Add lemon juice and top with parmesan... toss thoroughly. That's it!
Bon appetit as they say here on the Dry Fork of Bear Creek in western U.S
As a side, I did:
1/2 pound fresh or frozen (not canned) green beans
1/2 pound thickly cut Porcini or Sh!take mushrooms
1 medium yellow onion
1 to 2 quarts fresh Spinach (we've used de-leafed Kale
Juice from 1/2 medium lemon
3 tablespoons Extra virgin olive oil
1/2 cup white wine
1 tablespoon (more to taste) red pepper flakes
2 teaspoons Sea Salt
2 Teaspoons fresh ground black pepper
1/2 cup shredded Parmesan
Heat oil in heavy pan on medium heat and cook thickly sliced onions until just translucent (maybe 3 to 5 minutes)
Add mushrooms cook additional 3 to 5 minutes
Add green beans cook for 3 to 5 minutes more
Add wine
Add Salt and Pepper, simmer for a few minutes
Add Spinach and cook just until it wilts adding red pepper flakes.
Add lemon juice and top with parmesan... toss thoroughly. That's it!
Bon appetit as they say here on the Dry Fork of Bear Creek in western U.S
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