br>Trim all fat from boneless pork loin sirloin chops and cut into 1
all bowl.
Pat pork loin chops dry with a
Cook pork sirloin according to the directions on
ayenne pepper.
Coat pork loin chops with mixture.
Heat olive
In large saute pan place oil and heat on medium high until it is hot. Add pork chops, onion, garlic, and oregano. Saute for five minutes or until onions are translucent and chops are browned.
Add green chiles, tomatoes, water, and salt to taste. Bring to boil. Reduce heat to low. Cover pan and simmer chops for 30 minutes or until they are tender.
Trim separable fat from chops. Cut each chop in half.
Spray skillet with nonstick spray coating.
Preheat over medium-high heat. Add pork chops and brown on both sides.
Drain fat. Add orange juice, honey and curry powder to skillet.
Bring to boiling. Cover and simmer 30 to 40 minutes or until pork chops are tender and no longer pink.
Remove chops and keep warm.
Peel oranges. Slice crosswise, then half circular slices. Set aside.
Transfer to plate.
Season pork with 1/2 teaspoons salt
In wok or large skillet, put oil and heat medium high,.
Stir fry pork about 5 minutes, till no longer pink; take out.
In same pan put vegetables and stir fry about 5 minutes.
Add the pork to the vegetables and add soup and water.
Cook 10 minutes more.
Serve over rice or noodles.
Garnish with chives or chopped green onions (optional).
repared casserole dish.
Season pork chops with salt and black pepper
Liberally season chops with salt and pepper to
Place the pork chops between 2 sheets of wax
Heat 1/2 teaspoon vegetable oil in a nonstick skillet.
Brown 4 boneless pork loin chops.
Turn and sprinkle with lemon pepper or your favorite seasoning.
Brown other side and serve with potatoes and your favorite vegetable.
Takes 15 minutes cooking time.
small bowl. Brush the pork chops with oil, and season both
ipper bag, and place the pork chops into the marinade. Squeeze the
Season pork chops on all sides with 1/
arge skillet with oil. Season pork roast with salt and pepper
wet paste.
Cut the pork chops in half without cutting all
alt and pepper.
Place chops on cutting board and pound
Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.
Combine all ingredients except pork; pour chops in heavy plastic bag, seal.
Refrigerate 4 to 24 hours.
Prepare covered grill with drip pan in center, banked by medium hot coals.
Remove chops from marinade; reserve marinade.
Grill chops 16 minutes, turning one and basting occasionally with reserved marinade; or broil chops 5 inches from heat source for 13 to 18 minutes, turning once.
Serves 4.