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"Reminiscent of Souvlaki, these barbecued chops have a wonderful oregano, garlic and lemon flavour."
"Seriously folks, I thought moist pork chops were a myth... until I found this recipe! Cornstarch added to the flour coating is the trick to keeping these puppies moist and tender. This is a recipe from Emeril Lagasse."
"This is the way we cooked pork chops in my younger days down south. It is NOT a recipe for those beautiful thick chops that need tender care. It IS a recipe for quick, tasty meat with good old down home taste, and gnawing on the bone if you never make it to the gravy. Bone-in chops add a lot more flavor and they taste great with mashed potatoes. For those who grew up with brown gravy made with water, just substitute water for the milk/cream."
"From Delicious magazine. This will serve two people so you will need to adjust for more. **Please Note - A tablespoon for this recipe is the Australian tablespoon, 20ml or 1 American tablespoon plus 1 teaspoon."
"From The Black Family Reunion cookbook. Leah Chase, Chef/Co-Owner of Dooky Chase Restaurant, New Orleans,La."
"I start these pork chops on the stove top in my cast iron skillet and then place them in the oven to finish cooking. I think the recipe is an adaptation of a BH&G's recipe."
"Very flavourful!! (Best done on a closeable panini press type griddle)"
"A splash of juice and an orange marmalade brush-on gives these garlicky chops a burst of flavor. For an extra-special treat, use blood oranges in place of the regular ones."
"Another one of my clippings. Found this one on a jar of Prego spaghetti sauce. I haven't tried this yet, but it sounds good and really easy (a big plus!). Kind of like chicken parm. I am guessing at prep time."
"Another recipe from Cooking Pleasures that I am putting here for safe keeping. Serve these with some jasmine rice and green beans for a lovely meal. Feel free to adjust the amount of jalapenos you use ot suit your taste."
"Flavorful pork, different, along with a refreshing salad. Easy and satisfying!"
"I got this recipe from a friend in a Ya-Ya group. Everyone raves when I fix this."
"My husband always says that I cook a "mean" pork chop! I will have to admit they do turn out great every time. I thought I would share my tips with you. I always cook the bone-in center cut chops because there is more flavor near the bone. I find them packaged as regular cut or thin cut...either is fine. I always use canola oil for frying. This recipe is for two pork chops. It is best not to crowd them in the pan even if you have to start again with another batch. The biggest secret is the temperature and to keep turning the chops over. In the directions you will find some other important tips."
"These are the most tender chops I have ever had! I usually cook some apples to go on top of the chops and use the sauce in this recipe to put over rice. I found this recipe in one of my favorite Cookbooks 'Fix It and Forget It.' Hope you enjoy!"