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Okay, they were on sale and I bought into the big size, economy package. We find them too dry (not enough fat) to use as we would regular pork chops. We've been using them up by cutting them in half, pounding them down thin and using them as cutlets. I used them once in a stir fry.
Any other ideas? I've still got a lot of these things, and I'm getting sick of the panko cutlets, pork Marsala, Parmesan pork cutlets, etc.
I like them as schnitzel - but I think your "Panko cutlets" might be the same thing (flour dip, egg dip, panko dip, fry). I've never purchased enough that I had to find several ways of preparing them. You could always cut them into thin strips and stir-fry with onions, brocolli, mushrooms and oyster sauce.
I would make stuffing with apples, craisins, or raisins, layer pork, stuffing, pork and bake them in a casserole at 300-325 for about 1-1 1/2 hours (low and slow), Put some butter or oil on top before baking.
I would make stuffing with apples, craisins, or raisins, layer pork, stuffing, pork and bake them in a casserole at 300-325 for about 1-1 1/2 hours (low and slow), Put some butter or oil on top before baking.
would you keep them at the current 1-1.25 inches thickness or cut them down to a smaller size? Any particular type of apples? (I don't really bake, so using fruit in food is kinda new to me)
would you keep them at the current 1-1.25 inches thickness or cut them down to a smaller size? Any particular type of apples? (I don't really bake, so using fruit in food is kinda new to me)
If they are that thick, just put the stuffing on the bottom of the casserole and plop the chops on top. Any apple is fine.
I tried the relatively new Kraft Fresh Takes and used pork chops with them. I liked the Cheddar Jack and Bacon flavor - kind of like a moist version of Shake N Bake (which I despise btw), and they go in the oven. Nice flavor, chops are still moist. I always buy these kinds of chops although probably only 3/4 to 1 inch. My go-to is to dredge in flour, fry in canola oil until nice and brown, add some broth or water, cover with a lid and simmer at least 20-30 minutes until very tender. Hubby loves chops with fried potatoes, and I always make a salad or broccoli. You could probably also cut them up and make pork fried rice or some other stir fry, and gentlearts suggestion of pork with stuffing sounds delicious. Apples are a natural good choice with pork. You could also treat them like pork roast, and cook them slow with sauerkraut and mashed potatoes I guess.
I forgot to mention the classic pork chop casserole - here is a link to one:http://allrecipes.com/Recipe/Pork-Ch...-3/Detail.aspx but I have another one I like too. There are endless variations on some of the cooking sites using either rice or potatoes. You may find one you like there. I use Taste of Home quite a bit. Good luck!!!
Last edited by CFoulke; 05-07-2013 at 05:17 PM..
Reason: additional info
There are about 50 different kinds of schnitzel in Germany. I know it's the same flour, eggs, crumbs, fry - but the toppings vary - jaegerschnitzel with onions, peppers, lots of mushrooms; gypsyschnitzel with peppers, peppers, peppers - mostly red bell & Hungarian paprika, tomatoes.
We have a big casserole with scalloped potatoes[ sliced thin, layered with thin onion slices, some chicken broth & cream - put the pork on top and bake- you could put some bacon on top of the pork if it's too dry.
Cut them in long strips - marinate with soy, garlic, ginger, little sugar and then thread on skewers with pineapple chunks and grill.
Okay, they were on sale and I bought into the big size, economy package. We find them too dry (not enough fat) to use as we would regular pork chops. We've been using them up by cutting them in half, pounding them down thin and using them as cutlets. I used them once in a stir fry.
Any other ideas? I've still got a lot of these things, and I'm getting sick of the panko cutlets, pork Marsala, Parmesan pork cutlets, etc.
Ok, NOW I'm hungry for pork chops. Are you inviting guests for dinner??? Like ME.
Cook them in a pan and add cream cheese sauce. It's so fing yummy I promise!!!
1/4 cup water
3 tblspn of chicken broth
about an 8oz of cream cheese. Combine all three on stove top and let it thicken. Pour over chops. YYYYUUUUMMMMOOOO!!!
I usually serve with red potatoes or mashed potatoes to soak up extra cc sauce
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Are you inviting guests for dinner??? Like ME. 
