Cutting Board - Share your favorite recipes and meal preparation tips. Hosted by PattyMac.
Please read the Discussion Board Rules before participating in the discussion boards.
Welcome to The Cutting Board!
Enter your favorite recipes in our monthly themed contests for a chance to win one of our special profile tokens
| (unknown photo)1 (unknown photo)2 (unknown photo)3 (unknown photo)4 (unknown photo)5 (unknown photo)6 (unknown photo)7 (unknown photo)8 (unknown photo) 2nd place |
Win a 2024 Cutting Board Token for best recipe of the month (pictured above)
Rules:
- Entries must be posted by the recipe guardian/creator
- You may add an image of your choice to your recipe
- Recipes that have previously been posted to the Cutting Board are not eligible for future contests
- Note: Recipes you have altered to suit your needs are always eligible
- No soliciting for votes, please!
(unknown photo)
Best Recipe Contest for November's recipe contest is: Pork Chop
Pork chops are a cut of meat from the upper portion of a pig's body, coming from the portion that runs from the pig's hip to its shoulder. They are considered one of the most popular cuts of meat from a pig and come in a variety of shapes and sizes. Chops can be prepared a number of different ways and can be sliced thin or cooked thick.
The most popular of pork chops are probably the center loin chops that have the bone left in. These are very similar in type of to the T-bone steak in beef, and they come from the same portion of the pig that T-bones come from in cattle. In the Midwestern United States, a thicker cut may be referred to as an Iowa chop, a reference to the country's number one pork producing state.
Post your favorite variation of your families favorite Pork Chop Recipe.
- Last day to submit recipe: October 30, 2024
- Poll up: November 28th, 2024 - December 01, 2024
Subscribe(#5646583) Pork Chops with Apples & Onions
Posted by marshagee on 19 Nov 2024 at 3:22PM
4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 1/4 inches thick)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 Granny Smith apples, cut into 1/2-inch-thick wedges
1 medium-size yellow onion, thinly sliced
1/3 cup chicken broth
1 cup whipping cream
1/4 cup Dijon mustard
2 tablespoons bourbon
8 small fresh thyme sprigs
Preparation
1. Preheat oven to 450°. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet.
2. Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet.
3. Add broth to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream (or half n' half, or milk) and mustard; add to skillet, and cook, stirring constantly, 1 to 2 minutes or until bubbly.
4. Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.
5. Bake at 450° for 10-15 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving. Note: You can use apple juice, or even water if you don't have bourbon. Fresh Mushrooms are also add-in.
4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 1/4 inches thick)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 Granny Smith apples, cut into 1/2-inch-thick wedges
1 medium-size yellow onion, thinly sliced
1/3 cup chicken broth
1 cup whipping cream
1/4 cup Dijon mustard
2 tablespoons bourbon
8 small fresh thyme sprigs
Preparation
1. Preheat oven to 450°. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet.
2. Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet.
3. Add broth to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream (or half n' half, or milk) and mustard; add to skillet, and cook, stirring constantly, 1 to 2 minutes or until bubbly.
4. Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.
5. Bake at 450° for 10-15 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving. Note: You can use apple juice, or even water if you don't have bourbon. Fresh Mushrooms are also add-in.
| Subject | Posted By | Date & Time | |
|---|---|---|---|
| 5646665 | Re: Pork Chops with Apples & Onions | fatdaddy | 20 Nov 2024 3:51AM |
| 5646636 | Re: Pork Chops with Apples & Onions | GinnyB | 20 Nov 2024 12:02AM |
| 5646630 | Re: Pork Chops with Apples & Onions | PattyMac | 19 Nov 2024 9:30PM |
| 5646583 | Pork Chops with Apples & Onions | marshagee | 19 Nov 2024 3:22PM |