Glen Whitestone
New member
So, center cut pork can be quite lean and is a good soure of protein. It tastes like cardboard to me though. So here are a few ideas to make that eat just to eat a good treat.
Lean center cut pork-boneless.
Marinate in extra virgin olive oil-coat with:
salt
garlic
pepper
tyme
rosemary
basil
red pepper
orange peel
Pre heat a high quality fry pan with a butter substitute-non-trans fat.
cook the chops until they are crusted nicely.
serve with fried onions with tamarinds in a light malted vinegar glaze. Goes good with a side of garlic mashed potatoes and brocoli robb!
Sweet and sour Pork chops:
You need: 3 tablespoons of orange marmalade
2 teaspoons soy sauce
1 teaspoon dijon mustard
1/8up red pepper
1/4cup water
4 center cut loin pork chops
1/4 black pepper
1 teaspoon veggie oil
1/2 cups green onion
orange slices
Combine marmalade, soy sauce, mustard, and red pepper, stir and set aside..
Season pork chops with black pepper, heat in oil until slightly browned on each side. Spoon marmalage mixture onto each chop, reduce heat, cover, bring liquid in pan to slight boil, simmer about 15m's. Add green onion in last minute of cooking and plate dish with orange slices on top.
Lean center cut pork-boneless.
Marinate in extra virgin olive oil-coat with:
salt
garlic
pepper
tyme
rosemary
basil
red pepper
orange peel
Pre heat a high quality fry pan with a butter substitute-non-trans fat.
cook the chops until they are crusted nicely.
serve with fried onions with tamarinds in a light malted vinegar glaze. Goes good with a side of garlic mashed potatoes and brocoli robb!
Sweet and sour Pork chops:
You need: 3 tablespoons of orange marmalade
2 teaspoons soy sauce
1 teaspoon dijon mustard
1/8up red pepper
1/4cup water
4 center cut loin pork chops
1/4 black pepper
1 teaspoon veggie oil
1/2 cups green onion
orange slices
Combine marmalade, soy sauce, mustard, and red pepper, stir and set aside..
Season pork chops with black pepper, heat in oil until slightly browned on each side. Spoon marmalage mixture onto each chop, reduce heat, cover, bring liquid in pan to slight boil, simmer about 15m's. Add green onion in last minute of cooking and plate dish with orange slices on top.
