Steaks and Chops: Sage Pork Chops

Mar 19, 2006 I used boneless chops and only cooked them for 1/2 hour. Even that was too long. Had it been any longer, they would have been inedible. I recommend browning for 3 minutes per side, then cooking on the low setting for 15 or 20 minutes. Check the inside of the meat at that point. 45 minutes cook time seems completely unreasonable, unless the chops are super thick or you prefer them dry as the desert. I did not like the overwhelming sage flavor, which comes across better as a more subtle flavor in most meats, I think. After reading the reviews, I didn't use any salt at first, but then added 1/2 teaspoon or so after tasting. I doubled the water and bouillon mixture because I needed more gravy. I added 2 tablespoons and 1 teaspoon corn starch to thicken the gravy after removing the meat. The gravy was wonderful, but I will not prepare the meat again without reducing the cook times and sage.

—CURTISLEE 

View the original article here

Steaks and Chops: Spicy Italian Pork Cutlets

Mar 09, 2010 This Italian gal says.......EXCELLENT! When I'm away from home I want good, old-fashioned comfort food when I return. This hit the spot and was exactly what I needed and what I had in mind. I didn't see the need to pound the pork chops to a 1/4" thickness so just left them as is, about 1/2" in thickness. This way they were not overly large and it also reduced the chance of overcooking them. Mindful of Hub's sensitive innards I omitted the red pepper flakes but it wasn't missed. I blanched the tomato in boiling water for about 30 seconds to remove the peel, and didn't bother to measure either the broth or wine. Just poured in a glug or two of each, reduced it a bit, then swirled in a couple of pats of butter at the end to thicken the sauce and make it silky and smooth. I served this over sauteed polenta (taking the easy way out and using already prepared polenta) and I'm telling you I was in "Welcome Home Dinner Nirvana." Great recipe!

—naples34102 

View the original article here

Steaks and Chops: Honey Mustard BBQ Pork Chops

Jan 25, 2004 I made this, using everything but the tarragon, because I didn't have any and, I baked it in the oven instead of grilling...it was fantastic and my hubby loved it! I made a second time, except I dumped chops and marinade in the crock pot, let cook for 8 hours...the marinade made a yummy gravy which we served over rice, with green beans and cornbread muffins...outstanding!

—Patti 

View the original article here

Steaks and Chops: President Ford's Braised Eye Round Steak

Mar 26, 2008 I was looking for a recipe for some cheap steaks I picked up, and found this one. I admit, the name caught my eye because I'm from Grand Rapids, same place President Ford grew up and was laid to rest. So I figured I'd give it a try. I'm glad I did! First of all, I love the prep - it's very simple. I could sprinkle the seasonings on the meat on the cutting board, and saved myself the hassle of having to dirty more dishes. I'm a huge fan of cooked onions, and found two onions to be perfectly appropriate. I did let them cook a bit longer than 5 minutes. I used Merlot in place of Burgundy, and 2 cubes beef boullion dissolved in 1 cup water in place of the consomme (because that's what I had on hand). Still close enough to the original. I also left them to simmer a bit longer than it stated, just because I knew my meat was pretty tough in the first place. I took the first bite and almost melted. The beef WAS fork-tender! Delicious flavor all the way through. I removed the meat and onions, and added some cornstarch that I'd whisked into cold water, brought the liquids back to a simmer, and ended up with DIVINE gravy. All in all, an excellent meal that brought back fond memories of my childhood.

—Zanne Tastic 

View the original article here

Deep Fried: Milo's Torch Cafe Original Idaho Finger Steaks

Jan 12, 2010 I made this last night with the Blooming Onion and Daddy's fried corn and onions, and everyone liked it. I even used some of the onion dip to dip these fingers in. Very good, thanks for the recipe! BTW, I didn't change a thing, only lessened the ingredients becuase I only had a 2-3 lb. top round steak.

—LLee 

View the original article here

Steaks and Chops: Mediterranean Stuffed Swordfish

May 09, 2008 Like everyone else, I mixed the spinach and the feta together before stuffing. I had a lot of stuffing left over so instead of grilling, I placed the steaks in a fish pan, topped with remaining stuffing, poured the remaining oil-lemon mixture of steaks, and baked on 350 for 15-20 minutes. If I had some pine nuts on hand, I would have added them too. Very easy prep and clean up, Not the most amazing dish as far as flavor but will make again.

—erica 

View the original article here

Steaks and Chops: Coriander and Cumin Rubbed Pork Chops

Jun 08, 2006 This smelled absolutely divine while I was making it. I didn't make a paste by adding the oil to the spice mix, though. Rather, I just made a dry spice rub, and added 1 tsp. garam masala to the mix, then added the extra oil to the pan. Unfortunately, my family was late for dinner, so I had to keep these on warm stand-by, and the chops dried out. I served them with mashed potatoes seasoned with yellow curry powder, garlic powder and a touch of red pepper flakes, and a side of steamed cauliflower. It made a nice pseudo-Indian meal.

—Heidi T. 

View the original article here

Steaks and Chops: Pork Chop and Potato Casserole

Mar 12, 2007 I tried this recipe out and it was really great! I sauteed some onions & garlic (just a little), seasoned up the pork chops and cooked them fully. I cooked the sliced potatoes seperately only to give them some color and when they were about done, I mixed the chops & taters together, added cream of mushroom and cream of chicken soup (two cans each, we have a very large family) and heated it through. It was GREAT and there were no left-overs for the next day. Even my picky son ate two servings!! Don't try this recipe without first seasoning the chops and adding a little seasoning to the potatoes, too; otherwise it will be way too bland.

—EPTTIGGER 

View the original article here

Steaks and Chops: Salmon with Dill

Aug 15, 2006 I made this with fresh dill (about a ¼ cup or more) and fresh minced sweet onion (Vidalia, ¼ cup), and a lot of lemon, sautéed the butter, dill, onion, lemon quickly first then poured over salmon, served it with a cool cucumber salad and lemon dill rice, everyone was amazed

—CCINNB 

View the original article here

Steaks and Chops: Pork Stroganoff

Mar 27, 2004 All I can say is fabulous! I'm on a low carb diet, and found this recipe. I've made it twice in the past month because it's so good. I'll NEVER go back to beef stroganoff again! The beef is always too tough, and you have to cut it up, etc. I cut the pork cutlets in half and cooked it up and it's now one of my favorite ways to eat pork!!

—AMYJ23 

View the original article here

Steaks and Chops: Apple Stuffed Pork Chops

Jan 15, 2004 I found this recipe very bland. I tried it again, but this time I marinated the chops for 1 hour with olive oil, apple brandy, fresh chopped thyme, bay leaves, salt & pepper. I pan-seared the chops on all sides and then roasted for 15 to 20 minutes at 325 degrees (internal temp should be 155 to 160 degrees.). The wife and kids loved it.

—PAPA1993 

View the original article here

Steaks and Chops: Pork Chops German Style

Jul 14, 2003 This recipe sounded really quick, easy, and good. My husband and I both like mustard so I was excited about it, but I think that cooking it in the soup took away most of the mustard's flavor. I might make this again, but they tasted mostly like chicken and rice soup, not like mustardy pork chops. Also, the cooking time was not long enough if you're using pork chops with a bone.

—BAREFOOTING 

View the original article here

Steaks and Chops: Flat Iron Steaks Marinated in Red Wine

Jul 23, 2009 This steak was tender and flavorful. I often use wine/olive oil marinades, throw in a few herbs an viola! I didn't measure the mustard, and am sure I used at least 1-1 1/2 tsp. I also used a couple of T. of olive oil and threw in a few shakes from the Spike bottle. I started with a frozen flat iron steak and marinated for 4 hours, grilled on a fairly hot BBQ grill for 5-6 minutes each side, sliced thinly. It was yummy!

—SOMEBUNNY 

View the original article here

Steaks and Chops: Singapore Noodles

Apr 15, 2007 Great base recipe. I tried this today and made the following changes after reading the other reviews. I used chickenbroth instead of just water, 2 tbsp. low sodium soy sauce, 2 tbsp. fishsauce, 1 tbsp. sesame oil, and 2 tbsp. curry powder. I also only used chicken and shrimp, instead of all the different meats, and an 8oz pack of noodles. This tasted almost better than would we get at the restaurant. However, next time I will double the spices, sauces, and broth. For people that think something is missing, add the fishsauce and sesame oil.

—jeffjimmy2448 

View the original article here

Deep Fried: Milo's Torch Cafe Original Idaho Finger Steaks

Jan 12, 2010 I made this last night with the Blooming Onion and Daddy's fried corn and onions, and everyone liked it. I even used some of the onion dip to dip these fingers in. Very good, thanks for the recipe! BTW, I didn't change a thing, only lessened the ingredients becuase I only had a 2-3 lb. top round steak.

—LLee 

View the original article here

Steaks and Chops: Apple Glazed Pork

May 25, 2008 I thought the recipe was okay. The preparation was kind of lengthy, I think, for the quality of the dish. I mean, don't get me wrong, it definitely tasted good. I may have put less cayenne pepper just because it seemed to overpower the dish.

—Becca 

View the original article here

Steaks and Chops: Marinated Rib-eyes

Jan 25, 2004 I've used the recipe several times. My picky girlfriend who's not a steak lover enjoyed the steaks. She will only eat well done, so after I used the high heat to sear the meat, I moved the steaks to a medium heat to allow it to get a little more tender. Takes longer, but doesn't dry it out as much.

—JASONROCK21 

View the original article here

Steaks and Chops: Steamed Tuna Fish

Sorry, I could not read the content fromt this page.

View the original article here

Steaks and Chops: Slow Cooker BBQ Pork Chops

Feb 01, 2008 This was a good recipe and I'll use it again. I used boneless pork chops and found that after 3 hours on high, the meat was a little dry. The next time I make this recipe, I'll only cook the pork chops for 2.5 hours. I added some water, yellow onions, brown sugar and worcerstershire (sp) sauce as per other posters' suggestions.

—CAUDAIN 

View the original article here

Steaks and Chops: Stuffed Pork Chops III

Dec 03, 2007 Never had a pork chop I liked until now. These were fantastic with a few minor changes and we're now having them once a week. I use only 2 thick cut (an inch at least) chops, half of a boxed pork stuffing mix, and an entire can of low sodium beef stock (about 2 cups). I put a little salt, pepper and garlic powder on them inside and out before stuffing. Also, when I have time I brine the chops for a couple hours before stuffing (a little salt and sugar dissolved in a large bowl of water and let the chops soak). 15 minutes on each side simmering with the pan uncovered has worked perfectly for me. The stock reduces down quite a lot and any bits of stuffing that sneak out really do help to make it a gravy as other reviewers stated. I serve them with roasted rosemary potatoes. As the chops are so huge I can usually only finish half of one and they are just as good the next day.

—PrincessJenna 

View the original article here