basil lemon pork chops
February 6, 2007 11:02pm CST
BHi friends, hope you enjoy this receipe for today!! This may be the world's easiest marinade with a secret ingredient you won't believe. What will give the dish even more zest is grilling melon slices along with the pork chops. Be sure to brush some of the marinade on the melon, too. 1 12-ounce can frozen lemonade concentrate, thawed 1/2 cup basil leaves, cut into thin strips 4 tablespoons olive oil 1 or 2 cloves garlic, crushed 4 loin pork chops, at least 1-inch thick Mix the first four ingredients. Reserve 1/4 cup of the marinade to brush on while grilling. Pour the rest of the marinade over the pork chops, and refrigerate them for 2 hours, turning once in the process. Grill them for approximately 20 minutes, turning them once and basting them. Serve with the melon wedges and rice Serves 4.
7 Feb 07
I had too, try this: Pork Chop and Vegetable Saute Ingredients: 4 pork chops 2 tsp lemon-pepper seasoning, divided 1 lb new potatoes, sliced 1/2 inch thick 1 medium onion, sliced 1/2 inch thick 1/2 lb baby carrots 2 cans (10-ozs each) low-sodium chicken broth - vegetable cooking spray 1/4 cup flour Instructions: Sprinkle 1 tsp lemon-pepper seasoning over pork chops. Set aside. Place potatoes, onion, and carrots in saucepan. Add remaining lemon-pepper seasoning and 1 can chicken broth. Cook 15 minutes or until vegetables are tender, basting occationally with liquid. While vegetables cook, coat a large nonstick skillet with cooking spray. Over medium-high heat, brown pork chops on both sides. Partially cover, reduce heat to medium-low and cook until no longer pink in center, about 8 to 10 minuts. Transfer pork chops to a serving platter; keep warm. Combine remaining can of chicken broth and flour; pour in skillet and cok until bubbling and thickened, stirring frequently. Serve sauce over pork chops and vegetables. ============================================================= BBQ Pork for Sandwiches INGREDIENTS * 1 (14 ounce) can beef broth * 3 pounds boneless pork ribs * 1 (18 ounce) bottle barbeque sauce DIRECTIONS 1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will. 2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce. 3. Bake in the preheated oven for 30 minutes, or until heated through. happy cooking!!