Cooking boneless pork chops – Cooking for valentines day

Cooking Boneless Pork Chops

    pork chops

  • (Pork Chop) Originated by G0WAT – This stems from my Sister-in-Laws family who are rather old fashioned in their ways regarding the Male/Female roles within the family
  • A pork chop is a cut of meat (a meat chop) cut perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra, served as an individual portion.
  • (Pork Chop (mascot)) Big Red is the costumed male mascot of the University of Arkansas in Fayetteville, Arkansas. The mascot is modeled after the wild razorback hog.

    boneless

  • A freestyle skateboarding trick is a trick done on a skateboard while freestyle skateboarding. Some of these tricks are done in a stationary position, unlike many other skateboarding tricks. The keys to a good freestyle contest run are variety, difficulty, fluidity, and creativity.
  • Without bones, especially as pertaining to meat or poultry prepared for eating; Lacking strength, courage, or resolve; spineless
  • being without a bone or bones; “jellyfish are boneless”
  • (of a piece of meat or fish) Having had the bones removed
  • (of a person) Limp; with loose limbs
  • Lacking physical or mental strength

    cooking

  • The process of preparing food by heating it
  • (cook) prepare a hot meal; “My husband doesn’t cook”
  • the act of preparing something (as food) by the application of heat; “cooking can be a great art”; “people are needed who have experience in cookery”; “he left the preparation of meals to his wife”
  • (cook) someone who cooks food
  • The practice or skill of preparing food
  • Food that has been prepared in a particular way

cooking boneless pork chops

Golden Pork Chops

Golden Pork Chops
"Golden Pork Chops" from Taste of Home’s The Busy Family Cookbook (Reiman Media, 2007) with dilly carrots and shredded pickled beets.

Used pork chops out of the freezer, that can of creamed corn I couldn’t remember the reason for buying, and cornbread stuffing mix leftover from Thanksgiving. Yes, indeed, Thanksgiving. That’s how often I make stuffing!

This was an easy dish to throw together and thus made an excellent work night supper. Yes, it did have to bake for forty minutes, but that just gave me plenty of time to reconstruct the kitchen, drink a little cider, and read a few more chapters from Elizabeth Moon’s The Speed of Dark.

To make these chops, you first mix creamed corn, stuffing mix, paprika, minced onion and celery together. Dump the corn-stuffing mix into a greased baker and pat flat (don’t smoosh). Top with thickly cut boneless pork chops. Brush the chops with a mixture of brown sugar and spicy mustard. Bake uncovered for about forty minutes. Nom.

Now, I did goof up a bit with the mustard-sugar mix. My brown sugar was rock hard so I chiselled a chunk off and microwaved it in a bowl covered with a damp paper towel until the sugar was softened. Or that was the idea, anyway. My damp towel was too wet and I ended up with brown sugar soup. I mixed the spicy mustard in, anyway, and basted the pork with it. Happily, my mistake worked out just fine — the chops had a delicious honey-mustard type tang to them.

I imagine I could just has easily have substituted maple syrup for the brown sugar (or just used honey mustard from the start).

We both quite liked this dish — the pork was deliciously tender and tangy and the stuffing was rather nice, too (and I am not big on stuffing). I will be making this recipe again and recommend you try it, too!

Thursday Lunch, Turnips in a sauce with potatoes and breaded boneless pork chop, 042

Thursday Lunch, Turnips in a sauce with potatoes and breaded boneless pork chop, 042
…enjoy your cooked food. HHHHHMMMMM it tastes wonderful