Life is full of difficult choices and as a self-declared “food fusspot” deciding what to order can be one of the hardest.
I conduct an almost forensic analysis of restaurant menus, carefully considering the individual elements of each dish first and seldom order on impulse. This process has led to the shocking discovery that pork chops rarely ever get a mention on menus!
It would appear that professional chefs do not rate the humble pork chop, but in my not so professional opinion they are a versatile, tender and juicy cut of meat – so here are three of my favourite recipes for you to try.
Much like Kenny Roger’s Ruby this dish is a country classic that works well as a low fuss, one pot Sunday dinner served with mashed potato.
- 2-4 Pork chops
- 1 onion (sliced thinly)
- 3-4 carrots (peeled and diced)
- ½ turnip (peeled and diced)
- 2 pints of beef stock
- 1 tsp. each of salt and pepper
- 1 tbsp. plain flour
- 2 tbsps. Olive oil
- Pre-heat the oven to 200 degrees. Combine the flour, salt and pepper and rub into the pork chops.
- On the hob heat the olive oil in an oven proof dish and fry the pork chops until they have browned on each side.
- Remove the pork chops and then sauté the onions until they are soft.
- Put all the other ingredients into the pot: carrots, turnip, pork chops and beef stock and transfer to the oven.
- Roast for one hour with the lid on and then for a further 30 to 40 minutes uncovered until the gravy has thickened and the pork chops are almost falling apart – serve with creamy mashed potatoes.
I discovered this recipe on my travels through the US of A. The pork chops taste great served sticky and hot from the oven along with steamed rice and spring onions.
- 2-4 Pork chops
- 2 tbsp. honey
- 1 tsp. of Chinese five spice
- 150ml Coca-Cola
- Mix together the Chinese five spice and honey, pour over the pork chops and marinade for one to two hours.
- Pre-heat the oven to 200 degrees.
- Brown the pork chops on either side, transfer to an oven proof dish with the Coca Cola and roast in the oven for one hour uncovered, the sauce should become syrupy. Serve with steamed rice and lightly fried spring onions.
Pork Chops with Stir Fried Noodles
Now saving the best for last this Asian inspired pork chop dish features regularly on my home cooking menu.
Ingredients (serves 2)
- 2 good sized pork chops
- 1 red chilli deseeded
- 1 medium sized piece of ginger
- Bunch of coriander
- 2 carrots
- 2 spring onions
- Olive oil
- Soy sauce
- Chicken stock
- Dried noodles
- Season the pork chops with salt and pepper.
- In a pestle and mortar or food processer pulse half the chilli, ginger and a handful of coriander leaves with a tablespoon of olive oil.
- Cover both sides of the pork chops with this mixture and leave to marinade for at least 30 minutes.
- Heat a few glugs of olive oil in a griddle pan or use a health grill to fry the pork chops. Cook the chops for roughly seven to eight minutes on each side – until they turn golden brown.
- Thinly slice the carrots and spring onion into long strips and the remaining chilli into thin circles.
- Heat two tablespoons of olive oil in a wok and once hot add the vegetables.
- In a large saucepan bring the chicken stock to the boil and add the noodles. Cook as per the packet instructions.
- Before draining the noodles add a ladle full of stock to the vegetables and two tablespoons of soy sauce.
- Transfer the noodles to the wok and turn down the heat. Add another tablespoon of soy and mix through the noodles and vegetables.
- Remove the pork chops from the pan and allow to rest for a couple of minutes before serving with the noodles and vegetables.