Thread: I curried a pork chop!

On Jan 24, 8:09*pm, John Kuthe <johnkuth...@gmail.com> wrote:
> http://oi55.tinypic.com/znugrl.jpg
>
> Two actually, I saved one!
>
> Mmmmmmm!
>
> John Kuthe...

Is that a boneless one? The cashews look great! Do we get a recipe?

Kris

On Mon, 24 Jan 2011 17:09:18 -0800 (PST), John Kuthe
<[email protected]> wrote:

> http://oi55.tinypic.com/znugrl.jpg
>
> Two actually, I saved one!
>
> Mmmmmmm!
>

Sounds good, what was your recipe/method (I have curry paste and curry
powder on hand)? I am looking around for something to do with my pork
chops tonight. I can always do the same ole, same ole - but I look
around for something different first.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Mon, 24 Jan 2011 17:09:18 -0800 (PST), John Kuthe
> <[email protected]> wrote:
>
>> http://oi55.tinypic.com/znugrl.jpg
>>
>> Two actually, I saved one!
>>
>> Mmmmmmm!
>>
>
> Sounds good, what was your recipe/method (I have curry paste and curry
> powder on hand)? I am looking around for something to do with my pork
> chops tonight. I can always do the same ole, same ole - but I look
> around for something different first.
>
> --
>

What's your same ole, same ole??

Jinx

On Jan 24, 7:30*pm, Kris <shanno...@hotmail.com> wrote:
> On Jan 24, 8:09*pm, John Kuthe <johnkuth...@gmail.com> wrote:
>
> >http://oi55.tinypic.com/znugrl.jpg
>
> > Two actually, I saved one!
>
> > Mmmmmmm!
>
> > John Kuthe...
>
> Is that a boneless one? The cashews look great! Do we get a recipe?
>
> Kris

It has a little bone in it. Very yummy!

Recipe:

I don't have exact quantities, but I start with a pork chop (I made
two) in pan with a little EVOO, black pepper and cayenne, cook until
about 1/2 done turning several times, then turn to low and one fresh
garlic clove (per chop) pressed, some prepared curry powder, paprika,
cumin, coriander, tumeric, ginger, cashews and raisins and coconut
milk, sprinkle liberally with more paprika, add a little water and
cook down to desired curry gravy thickness.

John Kuthe...

On Mon, 24 Jan 2011 17:09:18 -0800 (PST), John Kuthe
<[email protected]> wrote:

>http://oi55.tinypic.com/znugrl.jpg
>
>Two actually, I saved one!
>
>Mmmmmmm!
>
>John Kuthe...

Congrats, ma' 'fren! I'd eat that, yeah!

Alex

On Mon, 24 Jan 2011 19:49:06 -0600, "Jinx Minx" <[email protected]>
wrote:

>
> "sf" <[email protected]> wrote in message
> news:[email protected]..
> > On Mon, 24 Jan 2011 17:09:18 -0800 (PST), John Kuthe
> > <[email protected]> wrote:
> >
> >> http://oi55.tinypic.com/znugrl.jpg
> >>
> >> Two actually, I saved one!
> >>
> >> Mmmmmmm!
> >>
> >
> > Sounds good, what was your recipe/method (I have curry paste and curry
> > powder on hand)? I am looking around for something to do with my pork
> > chops tonight. I can always do the same ole, same ole - but I look
> > around for something different first.
> >
>
> What's your same ole, same ole??
>

Sprinkle them with my favorite seasonings, (salt, pepper, garlic &
thyme), saute until browned. Take out the chops and hold them on a
plate. Depending on my mood I may or may not add onion, but always
sliced mushrooms - saute. Sprinkle with a little flour, add some
vegetable broth and stir to make a gravy. Add a few drops of
Worcestershire sauce, a dollop of sour cream and give it another stir.
Done. Pork chops and mushroom gravy.

Just got back from walking to the vegetable store - I have a big sweet
potato and some brussels sprouts to roast, so I'll save John's method
for the next time I cook pork chops. It looks just as easy as my way
and I even have all the ingredients for it.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 24 Jan 2011 18:51:56 -0800 (PST), John Kuthe
<[email protected]> wrote:

> Recipe:
>
> I don't have exact quantities, but I start with a pork chop (I made
> two) in pan with a little EVOO, black pepper and cayenne, cook until
> about 1/2 done turning several times, then turn to low and one fresh
> garlic clove (per chop) pressed, some prepared curry powder, paprika,
> cumin, coriander, tumeric, ginger, cashews and raisins and coconut
> milk, sprinkle liberally with more paprika, add a little water and
> cook down to desired curry gravy thickness.

Thanks John! I have everything on hand except raisins and they aren't
crucial. Will keep this idea for the next time I made pork chops.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 24 Jan 2011 19:17:35 -0800, sf <[email protected]> wrote:

>
> Sprinkle them with my favorite seasonings, (salt, pepper, garlic &
> thyme), saute until browned. Take out the chops and hold them on a
> plate. Depending on my mood I may or may not add onion, but always
> sliced mushrooms - saute. Sprinkle with a little flour, add some
> vegetable broth and stir to make a gravy. Add a few drops of
> Worcestershire sauce, a dollop of sour cream and give it another stir.
> Done. Pork chops and mushroom gravy.

I forgot the (dry) sherry. Add some before you add the broth.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jan 24, 9:20*pm, sf <s...@geemail.com> wrote:
> On Mon, 24 Jan 2011 18:51:56 -0800 (PST), John Kuthe
>
> <johnkuth...@gmail.com> wrote:
> > Recipe:
>
> > I don't have exact quantities, but I start with a pork chop (I made
> > two) in pan with a little EVOO, black pepper and cayenne, cook until
> > about 1/2 done turning several times, then turn to low and one fresh
> > garlic clove (per chop) pressed, some prepared curry powder, paprika,
> > cumin, coriander, tumeric, ginger, cashews and raisins and coconut
> > milk, sprinkle liberally with more paprika, add a little water and
> > cook down to desired curry gravy thickness.
>
> Thanks John! *I have everything on hand except raisins and they aren't
> crucial. *Will keep this idea for the next time I made pork chops.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

I really love the raisins in my curry. Gives these little bites of
sweetness when eating it. YUM!'

On Mon, 24 Jan 2011 17:09:18 -0800 (PST), John Kuthe wrote:

> http://oi55.tinypic.com/znugrl.jpg
>
> Two actually, I saved one!

Tell me those aren't raisins...

-sw

"sf" <[email protected]> wrote in message
news[email protected]..
> On Mon, 24 Jan 2011 19:49:06 -0600, "Jinx Minx" <[email protected]>
> wrote:
>
>>
>> "sf" <[email protected]> wrote in message
>> news:[email protected]..
>> > On Mon, 24 Jan 2011 17:09:18 -0800 (PST), John Kuthe
>> > <[email protected]> wrote:
>> >
>> >> http://oi55.tinypic.com/znugrl.jpg
>> >>
>> >> Two actually, I saved one!
>> >>
>> >> Mmmmmmm!
>> >>
>> >
>> > Sounds good, what was your recipe/method (I have curry paste and curry
>> > powder on hand)? I am looking around for something to do with my pork
>> > chops tonight. I can always do the same ole, same ole - but I look
>> > around for something different first.
>> >
>>
>> What's your same ole, same ole??
>>
>
> Sprinkle them with my favorite seasonings, (salt, pepper, garlic &
> thyme), saute until browned. Take out the chops and hold them on a
> plate. Depending on my mood I may or may not add onion, but always
> sliced mushrooms - saute. Sprinkle with a little flour, add some
> vegetable broth and stir to make a gravy. Add a few drops of
> Worcestershire sauce, a dollop of sour cream and give it another stir.
> Done. Pork chops and mushroom gravy.
>
> Just got back from walking to the vegetable store - I have a big sweet
> potato and some brussels sprouts to roast, so I'll save John's method
> for the next time I cook pork chops. It looks just as easy as my way
> and I even have all the ingredients for it.
>
> --
>
Ah! I asked because I'm always looking to shake up my same ole, same ole as
well. One man's same ole is another's new menu! My same ole, same ole is
usually breaded and baked bone-in chops.

Jinx

On Mon, 24 Jan 2011 22:05:24 -0600, "Jinx Minx" <[email protected]>
wrote:

> One man's same ole is another's new menu! My same ole, same ole is
> usually breaded and baked bone-in chops.

You're certainly right!

PS: if you like thyme, I forgot to mention that the first time around
too.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Mon, 24 Jan 2011 22:05:24 -0600, "Jinx Minx" <[email protected]>
> wrote:
>
>> One man's same ole is another's new menu! My same ole, same ole is
>> usually breaded and baked bone-in chops.
>
> You're certainly right!
>
> PS: if you like thyme, I forgot to mention that the first time around
> too.
>
> --

I do like thyme but I don't think I've ever used it on pork. My go-to herb
for pork when I don't want to try something new is usually rosemary. Fennel
as well, but usually on a pork roast, not chops.

Jinx

On Mon, 24 Jan 2011 23:38:57 -0600, "Jinx Minx" <[email protected]>
wrote:

>
> "sf" <[email protected]> wrote in message
> news:[email protected]..
> > On Mon, 24 Jan 2011 22:05:24 -0600, "Jinx Minx" <[email protected]>
> > wrote:
> >
> >> One man's same ole is another's new menu! My same ole, same ole is
> >> usually breaded and baked bone-in chops.
> >
> > You're certainly right!
> >
> > PS: if you like thyme, I forgot to mention that the first time around
> > too.
> >
> > --
>
> I do like thyme but I don't think I've ever used it on pork. My go-to herb
> for pork when I don't want to try something new is usually rosemary. Fennel
> as well, but usually on a pork roast, not chops.
>
I need to try fresh rosemary sometime, maybe with Alex's wine and
lemon variation. Experiment with thyme if you ever decide to try my
way.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 1/24/2011 10:20 PM, sf wrote:
> On Mon, 24 Jan 2011 18:51:56 -0800 (PST), John Kuthe
> <[email protected]> wrote:
>
>> Recipe:
>>
>> I don't have exact quantities, but I start with a pork chop (I made
>> two) in pan with a little EVOO, black pepper and cayenne, cook until
>> about 1/2 done turning several times, then turn to low and one fresh
>> garlic clove (per chop) pressed, some prepared curry powder, paprika,
>> cumin, coriander, tumeric, ginger, cashews and raisins and coconut
>> milk, sprinkle liberally with more paprika, add a little water and
>> cook down to desired curry gravy thickness.
>
> Thanks John! I have everything on hand except raisins and they aren't
> crucial. Will keep this idea for the next time I made pork chops.
>
I make curry dishes frequently and the fruit actually is an important
part. If you don't have raisins you can substitute other fruit such as
diced apple.

On 1/24/2011 8:38 PM, sf wrote:
> On Mon, 24 Jan 2011 17:09:18 -0800 (PST), John Kuthe
> <[email protected]> wrote:
>
>> http://oi55.tinypic.com/znugrl.jpg
>>
>> Two actually, I saved one!
>>
>> Mmmmmmm!
>>
>
> Sounds good, what was your recipe/method (I have curry paste and curry
> powder on hand)? I am looking around for something to do with my pork
> chops tonight. I can always do the same ole, same ole - but I look
> around for something different first.
>

Curry dishes have a lot of latitude. You might try this classic method
(adjust peppers etc as required):

http://www.food.com/recipe/thai-pork-curry-49145

http://www.bluedragon.com/recipes/th...ork-curry.aspx

On Mon, 24 Jan 2011 22:33:22 -0800, sf <[email protected]> wrote:

>On Mon, 24 Jan 2011 23:38:57 -0600, "Jinx Minx" <[email protected]>
>wrote:
>

>I need to try fresh rosemary sometime, maybe with Alex's wine and
>lemon variation. Experiment with thyme if you ever decide to try my
>way.

Go ahead, you won't be disappointed. It works well. One spin on that
version is to marinate the chops first in wine with lemon (sort of
like Fillet of Beef Florentine). Light on the rosemary, serve over bed
of wlted spinach. Delightful. (Rosemary can be put into the marinade,
if you like, rather than in the pan)

Alex, who agrees on the magic of thyme and *marjoram*, the stealth
herb.

On Tue, 25 Jan 2011 09:04:43 -0500, George <[email protected]>
wrote:

> If you don't have raisins you can substitute other fruit such as
> diced apple.

Thanks, George, apple and pork are naturals together too. Now you're
making me hungry!

--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 25 Jan 2011 10:31:22 -0600, Chemiker
<[email protected]> wrote:

> On Mon, 24 Jan 2011 22:33:22 -0800, sf <[email protected]> wrote:
>
> >On Mon, 24 Jan 2011 23:38:57 -0600, "Jinx Minx" <[email protected]>
> >wrote:
> >
>
> >I need to try fresh rosemary sometime, maybe with Alex's wine and
> >lemon variation. Experiment with thyme if you ever decide to try my
> >way.
>
> Go ahead, you won't be disappointed. It works well. One spin on that
> version is to marinate the chops first in wine with lemon (sort of
> like Fillet of Beef Florentine). Light on the rosemary, serve over bed
> of wlted spinach. Delightful. (Rosemary can be put into the marinade,
> if you like, rather than in the pan)

Thanks, Alex - If I remember to marinate I'll do it that way otherwise
chopped rosemary will go in the pan with everything else and I will
serve fresh spinach with it or maybe chard. I saw some beautiful red
chard at the store yesterday.
>
> Alex, who agrees on the magic of thyme and *marjoram*, the stealth
> herb.

I need to start using marjoram more. Do you have any favorite ways,
or can I just substitute it for thyme?

--

Today's mighty oak is just yesterday's nut that held its ground.