Entrees from Pork Chop Recipes --How do they Compare?

Some of the finest restaurants now serve meals from grassfed pork chop recipes. French chefs have long served exquisite entrées from grassfed meats. Now their knowledgeable American counterparts are doing the same with pork chop recipes.

Sweet and Sour Pork Chops

6 grassfed pork chops
2 tablespoons butter
2 bell peppers2 tablespoons brown sugar
1 teaspoon salt
Pepper to taste
2 teaspoons cornstarch
1/3 cup water

Serve with:
Rice
Almonds
Soy sauce

Cut pork from bones. Cut in 1-inch pieces. Melt butter in Dutch oven or deep skillet. Brown pork well. Chop onion and bell pepper in 1-inch pieces and add to pork. Sauté until onions are clear. Add liquid from pineapple and cook on low heat for about 10 minutes. Add pineapple chunks, salt, pepper, brown sugar, vinegar and small amount of water if necessary. Cook 10 minutes longer, then add cornstarch dissolved in 1/3 cup water. Stir carefully as mixture thickens. Do not allow to boil. This pork chop recipe is delightful when served over boiled rice with almonds sprinkled on top and soy sauce available.

Peaches and Pork Chop Recipe

4 pork chops
3/4 teaspoon basil
1 Tablespoon vinegar
1 Tablespoon oil
Salt & Pepper to taste
1-16 ounce can peaches (sliced)
2 bouillon cubes
1 Tablespoon corn starch
Hot rice

Easiest to prepare in an electric skillet. Brown chops in oil; drain off oil. Sprinkle chops with basil, salt and pepper. Drain peaches, reserving syrup. Set aside peaches. Add enough water to syrup to equal 1-1/2 cups liquid. Add liquid, bouillon cubes, vinegar to skillet. Cover and simmer 20 minutes or until tender. Add peaches and simmer 5 minutes longer. Remove meat and peaches. Mix together cornstarch and 1 Tablespoon water. Add to skillet and simmer, stirring constantly, until thick and bubbly. Return peaches to skillet. Serve sauce and peaches over hot rice.

Pork Chop Recipe and Rice

6 lean pork chops
6 Tablespoons raw rice
1 large onion
1 green pepper
2 tomatoes
pepper and salt to taste

Brown pork chops and place in casserole dish. Place slice of raw onion and slice of green pepper and 1 Tablespoon raw rice on each chop. Season and cover with diced tomatoes. Bake in slow oven until rice is cooked, about 3 hours. Serves 6

Pork Chop Recipe and Potato Scallop

Serves four

4 grassfed pork chops (1 pound)
1 can mushroom soup
-or- 1 cream of chicken soup
1/2 cup sour cream
1/4 cup water
2 tablespoons chopped parsley
4 cups thinly sliced potatoes
Salt, pepper
onion as desired

Brown chops in skillet. Add onions at this point, if desired, or blend with potatoes Blend soup, sour cream, water and parsley. In a 2-quart casserole alternate soup mixture with layers of potatoes, sprinkle with salt and pepper. Top with chops. Cover and bake at 375 degrees for 1 to 1-1/4 hours. Note: Onions can be browned with pork chops or put into potato mixture.

Pork Chop Recipe and Sauerkraut

Serves four

4 center cut grassfed pork chops
2 tablespoons cooking oil
1 cup chopped onion
1/4 teaspoon pepper
1 can chicken broth (or chicken bouillon and water)
4 bacon strips, cooked and crumbled (optional)
1/2 teaspoon caraway seed
1/4 teaspoon celery seed
1-16 ounce can sauerkraut, drained
1 red apple, cored and chopped

In a skillet, brown chops in oil; drain. Stir in onion, pepper, broth and seasoning. Cover and cook over medium heat for 45-50 minutes. Add sauerkraut and apple. Cover and simmer 10-15 minutes or until heated through. Before serving sprinkle with bacon if desired.

Stuffed Pork Chop Recipe

Serves four

4 1-½ inch grassfed pork chops
4 teaspoons raisins
4 teaspoons finely chopped apple
4 teaspoons grated orange peel
1 teaspoon Ginger
Cloves
Peppercorns
Salt
Butter

Slice a pocket in each pork chops (this can be done by the butcher). Mix the raisins, chopped apples and orange peel with ginger and add to each pocket. Take equal parts of cloves and peppercorns and grind until fine with a mortar and pestle. Rub into each side of chops. Salt to taste. Simmer slowly in butter over low heat until done, turning often.

Mark's Pork Chops with Sauerkraut

6 thick, grassfed pork chops
2 teaspoons garlic salt
Black pepper
3-16 ounce cans sauerkraut

Sprinkle chops generously with garlic salt and pepper. Grease skillet with pork fat or bacon drippings. Brown chops well on both sides. Rinse kraut well in colander. Drain. Brown kraut in same drippings. Salt and pepper kraut and place in baking dish. Place chops on top. Pour any remaining drippings over all. Cover tightly with foil. Bake at 300°F for 2 hours, until well done.

Serves: 6

Pork Chop Recipe with Artichokes

6 grassfed pork chops
3 tablespoons butter
1 tablespoon salad oil
4 carrots
4 potatoes
Salt
Pepper
1 can artichokes
3 green onions
Thyme
Basil
1 clove garlic

Pat pork chops dry with paper towel. Brown in butter and oil. Peel and slice carrots, cube potatoes, and parboil both 3-4 minutes in boiling, salted water, then drain. Remove pork chops from skillet; put vegetables in and stir. Salt and pepper to taste. Drain artichokes and add to skillet. Place pork chops on top of vegetables and sprinkle with salt, pepper thyme and basil. Add garlic and chopped green onions. Cover and simmer for about 30 minutes, basting occasionally.

Serves: 6

Pork Chop Recipe with Wild Rice

6 thick pork chops
½ pound cooked wild rice
1 can mushroom soup
2 teaspoons grated onions
1 small can mushrooms
Salt

Place chops in a baking pan. Mix mushrooms, rice, soup, onion and salt and pepper together. Spoon mixture over each chop. Cover and bake at 350°F for one hour. Remove cover and bake 30 more minutes.

Creamed Pork Chops

4 thick grassfed pork chops
1/3 cup grassfed milk
2 stalks celery, finely chopped
2 teaspoons poultry seasoning
salt & pepper to taste
1-1/2 cans cream of mushroom soup
4 slices wheat bread, toasted and cubed
2 red apples, sliced and peeled

Brown chops in skillet. Remove and arrange in an oiled baking dish. Combine soup and milk, mixing until creamy and smooth. Add celery, bread cubes, poultry seasoning, salt & pepper, mixing well. Pour mixture over chops. Sprinkle with apples. Bake uncovered at 350° F for one hour or until chops are done.

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