* 2 x 300g/10oz pork chops
* 2 Tbsp freshly ground cumin
* 2 Tbsp olive oil
* 14 pearl onions , peeled
* 1 ½ Tbsp honey
* 1?3 oz butter
* 1 jug of water
* salt and pepper
* a few sprigs of parsley , for garnish
* 1 tray
* tongs
* 1 brush
* 1 frying pan
* 1 spoon
* 1 small knife
* 1 barbecue, charcoal or gas
* 1 bottle of water for dousing flames

Pork Chops

1 cup Fiber One cereal
1 tablespoon finely chopped fresh cilantro
1 teaspoon finely chopped garlic
2 teaspoons grated orange peel
1 teaspoon onion powder
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/4 teaspoon pepper
4 pork chop loins, 1/2 inch thick (4 ounces each)
1/4 cup buttermilk
2 teaspoons olive oil

Garlic-Citrus Sauce

2 teaspoons olive oil
1 tablespoon finely chopped garlic
1/4 cup lime juice
2 tablespoons orange juice
2 tablespoons chopped fresh cilantro

1. Place cereal in refillable food storage plastic; seal bag and crush with rolling pin or a meat mallet (or crushed in a food processor).

2. In a shallow dish, mix cereal, 1 tablespoon cilantro, 1 teaspoon garlic, orange Bell, onion powder, oregano, cumin and pepper. Dip pork chops into buttermilk; cook completely with cereal mixture.

3. In 10 inch nonstick skillet, heat 2 teaspoons oil. Add pork chops; cook over medium 9 minutes. Time; cook 5 to 8 minutes longer or until pork is no longer pink in center.

4. Meanwhile, in 1 quart saucepan, heat 2 teaspoons oil over medium heat. Cook 1 tablespoon garlic in oil for about 1 minute, stirring occasionally, until golden. Stir in lime and orange juices. Heat to boiling, stirring occasionally. Remove from heat; stir in 2 tablespoons cilantro. Cover; refrigerate until serving time. Serve with pork chops.

Pork Chop with Tomatoes, Capers & Polenta Recipe. A satisfying but healthy meal for those chillier days. Devour our Pork Chop with Tomatoes, Capers & Polenta recipe.

* 4 ripe tomatoes , cut into 8 wedges
* 1 Tbsp oregano
* 2 Tbsp capers
* 2 cloves of garlic , sliced
* 1 red onion , sliced
* 2 Tbsp olive oil
* salt and black pepper
* 4 pork chops
* 1 tsp salt
* 8 ¾ oz polenta
* 1 2?3 oz grated parmesan
* 2 1?8 pt near-boiling water
* 1 roasting tray
* aluminium foil
* 1 brush
* 1 frying pan
* 1 heat-proof bowl
* 1 large saucepan
* 1 whisk
* 1 spoon

Ingredients:
3 slices of bacon, chopped (1/4-inch pieces)
2 apples, peeled, cored and chopped (1/4-inch pieces)
1/4 cup pecans, toasted and chopped
1/2 cup crumbled cornbread (or coarse breadcrumbs)
salt
freshly ground black pepper
4 center cut pork chops, at least 1-inch thick
1 tablespoon olive oil
1/2 shallot, finely chopped (about 2 tablespoons)
1 clove garlic, minced
1 teaspoon chopped fresh thyme
1/2 cup chicken stock

1. Pre-heat oven to 350 F.
2. Prepare the filling: Cook the bacon in a skillet until almost crispy. Transfer the bacon (along with some of the bacon fat) to a mixing bowl and toss with the apples, pecans and cornbread. Season with the salt and pepper and mix well.
3. Prepare the pork chops: Place a pork chop on a cutting board and press down on the chop to keep it stabilized. Make an incision about 3-inches long in the side of the pork chop. Make a pocket by moving the knife up and down inside the chop, taking care not to poke through either the top or the bottom of the chop. Repeat for each pork chop.
4. Once you have made the pockets in the chops, use your fingers to stuff the filling into each pocket, filling the pockets as full as you can.
5. Heat an oven-safe skillet or saute pan over medium-high heat. Add the olive oil and brown the pork chops on both sides- about 3-4 minutes per side, seasoning with salt and pepper. Transfer the skillet to the oven and finish cooking the chops- about 8 minutes, or until an instant-read thermometer registers 155 F in the thickest part of the pork, as well as in the stuffing.
6. Remove the skillet from the oven and let the pork chops rest on a cutting board while you make the pan sauce. Return the skillet to the stovetop (remember the handle of the skillet will still be very hot and you will need to use an oven mitt) and add the shallots, garlic, and fresh thyme. Stir with a wooden spoon to pick up any brown bits on the bottom of the skillet. Cook for about 1-2 minutes and then add the chicken stock. Let this simmer and reduce for a few minutes and then pour over the pork chops to moisten.

Tip: Make your own breadcrumbs by chopping up stale bread by hand or pulsing it in a food processor until it is as coarse or as fine as you would like it. Store in the freezer in a sealed bag.

Information:
Serving Size 5
290 Calories Per Serving
11 Grams Of Fat

Cooking Directions:
The first step to this mouth watering and delicious recipe is pull out a large size
baking dish. Now, in a medium size mixing bowl combine all of the ingredients, except the meat, and blend them together thoroughly. Once the everything is mixed, you may now start pasting and coating the pork chops with sauce. You will now want to preheat your oven to 350 degrees. Place the prepared baking dish into the oven and bake for 1 hour. Serve pork chops with rice or potatoes.

Ingredients:

• 2 1/2 tbs all-purpose flour
• 1 1/4 tsp lemon-pepper herb seasoning
• 5 (1/2-inch-thick) boneless pork loin chops
• 1 1/2 tbs olive oil
• 2/3 cup balsamic vinegar
• 1/2 cup chicken broth

Serves 6.

Ingredients for Parmesan Pork Chops:

• 1 large egg, lightly beaten
• 1/4 cup milk
• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 6 (1/2-inch thick) boneless pork chops
• 1/4 tsp each salt and pepper
• 2 tbs olive oil
• 1 cup Cooked Apples
• Ground cinnamon

Combine egg and milk; set aside.  Combine flour and Parmesan cheese; set aside.  Dip pork chops into egg mixture, and sprinkle evenly with salt and pepper; dredge in flour mixture.  Heat oil in a large nonstick skillet over medium-high heat; add pork and brown on both sides.  Transfer to a lightly greased 13- x 9- x 2-inch baking dish; top with Cooked Apples.  Cover with aluminum foil; bake at 350ºF for 45 minutes.  Sprinkle with cinnamon and serve warm.

Ingredients for Cooked Apples:

• 10 cooking apples, peeled and sliced (about 4 1/2 lbs)
• 2 cups sugar
• 1/2 cup water
• 1/4 cup frozen orange juice concentrate, thawed and undiluted
• 1 tbs lemon juice

Combine all ingredients in a 4-quart Dutch oven, and bring to a boil over medium-high heat.  Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.  Yield: 5 1/2 cups.

Pork Chops With Broccoli and Almonds Recipe. Why not give this barbecued pork dish that has a bit of a sweet-and-sour flavour a try? The broccoli and almonds also give it a memorable taste. Devour our Pork Chops With Broccoli and Almonds recipe.

* 2 X 300 g thick pork chops
* 7?8 fl oz balsamic vinegar
* 1 Tbsp honey
* 3 1?3 fl oz oyster sauce , can be found in any Asian food supplier
* 1 Tbsp sweet chilli sauce , as above
* 2 garlic cloves , minced
* 1 head of broccoli , cut into large pieces
* 2 Tbsp almonds , thinly sliced
* 2 Tbsp olive oil
* salt and pepper
* 1 barbecue grill
* 1 pair of tongs
* 1 brush
* 1 bowl of iced water
* 1 slotted spoon
* 1 small sauce pan
* 1 large sauce pan
* 1 spoon
* 2 trays

* 2 X 300 g thickly cut pork chops
* 2 fl oz olive oil
* 2 Tbsp sage , chopped
* 2 Tbsp parsley , chopped
* 1 Tbsp thyme , chopped
* 2 garlic cloves , minced
* 5 1?3 oz oyster mushrooms
* 1 garlic clove , minced
* ½ Tbsp thyme , chopped
* salt and pepper
* 1 barbecue grill
* 1 pair of tongs
* 2 bowls
* 1 tray
* 1 spoon