Simple Thick Cut Pork Chops

Simple Thick Cut Pork Chops
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Four ingredients and very simple instructions makes for tasty thick cut pork chops. This is for 1 1/2 to 2 inch thick chops, bone in or bone out.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Simple Thick Cut Pork Chops
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Four ingredients and very simple instructions makes for tasty thick cut pork chops. This is for 1 1/2 to 2 inch thick chops, bone in or bone out.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C.
  2. Rub olive oil over all sides of the pork chops, about a tablespoon or so. Generously salt both sides and pat that in well and the same with the pepper. Let the chops sit out.
  3. Preheat your oven to 200 C. Once the oven is hot, heat a oven proof pan, cast iron would be ideal, over high heat.
  4. When the pan is almost smoking, add the chops and sear for 2 minutes on each side.
  5. Place the pan in the oven and figure about 15 minutes for a 1 1/2 inch thick chop, 20 minutes for 2 inch thick. Internal temp should be 63 C / 145 F. Remove from oven and let rest for for 5 minutes.
  6. Serve with mashed potatoes and a vegetable for a complete meal.
Recipe Notes

I will price this the next time I pick up boneless pork chops. This is low cost however.

Adapted from an internet recipe.

Citrus Marinated Pork Chops

Citrus Marinated Pork Chops
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This sounds really good and I have some thick pork chops I am going to try this with.
Servings Prep Time
4 servings 6-8 hours
Cook Time
20 minutes
Servings Prep Time
4 servings 6-8 hours
Cook Time
20 minutes
Citrus Marinated Pork Chops
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This sounds really good and I have some thick pork chops I am going to try this with.
Servings Prep Time
4 servings 6-8 hours
Cook Time
20 minutes
Servings Prep Time
4 servings 6-8 hours
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large baking dish (glass, do not use metal), add the pork chops in a single layer, mix together the first 8 ingredients to make the marinade, pour over the pork chops and and flip them to make sure they are coated well. Place in the fridge for 6 to 8 hours, turning them once in a while.
  2. When you are ready to cook, heat a heavy pan on medium heat for two minutes, while the pan is heating, remove the pork chops from the marinade, set the marinade aside.
  3. Brush the pan with 1 teaspoon of olive oil, cook pork chops for 5 minutes on each side, pour in the marinade and reduce the heat to low, cover the pan and cook for 7 minutes, turning them once.
  4. Remove the pork chops and set aside. Turn the heat to medium and reduce the marinade until thickened then stir in the butter. Strain the sauce and pour over the pork chops.
  5. Serve with mashed potatoes and a vegetable.
Recipe Notes

I will have to price the pork chops next time I go to the store. This probably low cost.

Variant: Double the marinade for more sauce and to cover the chops better when marinating.

Adapted from an internet recipe.

Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)

Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)
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Sounds very nice. On my to cook list for sure. This may not be a main item to use for cooking, but heart is a great meat to use.
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)
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Sounds very nice. On my to cook list for sure. This may not be a main item to use for cooking, but heart is a great meat to use.
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. First thing, need to clean the heart, cut in half lengthwise, remove the string parts and cut off the tubes on the top end and discard those. Wash the heart and remove any blood. Slice the heart lengthwise into strips. Add the pieces to a bowl and add salt and pepper as desired, mix well and let sit for 15 minutes.
  2. For the cucumber, cut in half lengthwise scoop out seeds, then cut each piece into thin slices. Prep the rest of the vegetables and fruit as stated.
  3. Heat a non stick pan with a splash of cooking oil, when heated, add the 1/2 the onion and stir fry until soft, then add the heart and stir fry until the heart is cooked through, remove the heart and onion and set aside.
  4. Same pan, add the remaining onion and stir fry for 2 minutes. Add the tomato, pineapple, cucumber and stir fry. Add the fish sauce, Maggi sauce, and salt as desired. Continue to stir fry to soften the cucumber and tomato.
  5. Add the heart back to the pan, mix, adjust seasoning to taste with fish sauce or salt, and pepper. When the heart is warmed through, remove from heat.
  6. Garnish with chopped spring onion, serve with rice.
Recipe Notes

I will price this when I buy a pork heart, they do sell them in town once in a while. I think this is low cost overall.

Provided by Vietnamese Food and the link to this recipe is here.
Vietnam.

 

Lion’s Head (Chinese Meatballs)

Lion's Head (Chinese Meatballs)
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Also known as Four-Joy Meatballs, these are popular during holidays in China. These are typically larger meatballs that are deep fried, and this is a braised version, but these can be steamed or added in soups.
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Lion's Head (Chinese Meatballs)
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Also known as Four-Joy Meatballs, these are popular during holidays in China. These are typically larger meatballs that are deep fried, and this is a braised version, but these can be steamed or added in soups.
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Ingredients
For the Braising Sauce
Servings: servings
Instructions
  1. In a large mixing bowl, mix together the salt, eggs, corn starch, ginger, and spring onion. Add the pork and using a large sturdy spoon, stir the pork in one direction until it absorbs the liquids and is sticky. This takes several minutes of stirring. Then add the water chestnut if using and mix that in as well.
  2. Pour about 4 cups of cooking oil into a medium sized deep pot and heat it to just before smoking then reduce heat to medium.
  3. While the oil is heating, form the meatballs, about 8 meatballs is the goal to achieve, form each ball about 2 or so inches in diameter. Squeeze together for a firm meatball.
  4. When the oil is hot, carefully using a slotted spoon, lower one meatball into the pot and cook for 2-3 minutes or until the meatballs are just starting to get browned, remove and set aside, continue cooking all remaining meatballs.
  5. Prepare another pot and add the Braising ingredients then add the meatballs and heat on a simmer for 20 minutes, if the liquid does cover the meatballs, use a spoon and scoop and pour the liquid from time to time over the meatballs.
  6. Lay some lettuce leaves in two serving bowls and divide the meatballs between the bowls, serve.
Recipe Notes

The pork is about 35 Baht/500 grams, for 2 servings, this is about 50 cents per serving.

Variant: You can fry the meatballs instead of deep frying but you will need to increase the cooking time.

This recipe for Lion's Head (Chinese Meatballs) is from China Sichuan Food.

Easy Chinese Meatballs

Easy Chinese Meatballs
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These sound really good. On my to cook list.
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Easy Chinese Meatballs
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These sound really good. On my to cook list.
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Ingredients
For Seasoning the Pork
For the Dipping Sauce
Servings: servings
Instructions
  1. In a large mixing bowl and the ground pork and mix with 1 tablespoon of water. With a large spoon, stir in one direction only until the water is well absorbed. Add the spring onion, ginger, corn starch, soy sauce, five spice powder, sesame oil, and salt as desired. Stir in the same direction for 2-3 minutes until the mixture is sticky and paste like. Let rest for 5 minutes, then stir again for 2 minutes.
  2. Shape into meatballs about 1 to 1 1/2 inch diameter, pat together well to make them firm. This will make 12 to 14 meatballs.
  3. Once all the meatballs are formed, heat a large pot, half full with water or chicken stock, to boiling. Gently lower the meatballs in using a slotted spoon and bring the water back to a boil then quickly reduce to a simmer, gently move the meatballs around. When the meatballs are cooked through, takes just a few minutes (you might have to sacrifice one and cut one in half to check), remove them from the pot to two serving bowls.
  4. While the meatballs are simmering, combine all the dipping sauce ingredients in a small bowl and 2 tablespoons of water from the pot.
  5. Serve the meatballs with the dipping sauce for a light lunch, or with rice and a vegetable for a nice dinner.
Recipe Notes

Low cost.

Variant: Replace the 2 tablespoons of corn starch with 1 beaten egg for firmer meatballs.

This recipe for Easy Chinese Meatballs is from China Sichuan Food.

Chinese Sweet & Sour Meatballs

Chinese Sweet & Sour Meatballs
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These sound excellent! This is a Chinese dish, serve on rice or with noodles.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Chinese Sweet & Sour Meatballs
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These sound excellent! This is a Chinese dish, serve on rice or with noodles.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Ingredients
For Pork Marinade
For the Ginger Water
For the Sweet & Sour Sauce
Servings: servings
Instructions
  1. In a small bowl, mix together the ground pork with a small pinch of salt, soy sauce and sesame oil set aside and let marinate.
  2. In another small bowl, add the Marinade ingredients and set aside to soak.
  3. In yet another bowl, mix together the Sweet & Sour ingredients and set that aside.
  4. Place the ground in a mixing bowl, add the ginger, garlic, and spring onion water in three batches. Use a large spoon and stir the pork in on direction only, stir to incorporate the water before adding the next batch of water. (You use the water with the garlic, clove, and spring onion in or, or strain and just use the water.)
  5. Once all the water is mixed in well into the meat, sprinkle the 3 teaspoons of corn starch onto the pork and mix that in, also in the same direction as you did with the water, stir for 2-3 minutes until the meat is sticky and paste like.
  6. Shape the pork mixture into balls about 1 to 1 1/2 inches in diameter. Pat them well to just get them firm and dense. This should make about 13-14 meatballs.
  7. When all the meatballs are formed, heat about 1/4 cup of cooking oil in a wok or skillet, when the oil is hot, gently place the meatballs in the oil, cook, turning occasionally until golden brown, be gentle and not not break them. When the meatballs are cooked, remove to a plate and pour out the oil.
  8. Using the same pan or wok, pour in the sweet & sour sauce and heat until boiling, return the meatballs to the pan and continue cooking until the sauce is thickened and even coats all the meatballs. Remove the meatballs and serve with rice or noodles, garnish with chopped spring onion if desired.
Recipe Notes

Low cost.

Variant: For a firmer meatball, replace the water with a beaten egg and add the ginger, garlic, and spring onion to that.

This recipe for Chinese Sweet & Sour Meatballs is from China Sichuan Food.

Roast Red Pork

Roast Red Pork
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This is Chinese in origin, but adapted to Thai cooking. This recipe is from a seasoning packet, as many westerners seem to be cautious with using these. This is straight forward and easy. And keep in mind, the Lobo brand packet has two packets inside for making this dish twice, cost savings right there. This packet is available in the US at most Asian markets. This is a very nice, mild flavor, the red is not from chili powder.
Servings Prep Time
4 servings 2-3 hours
Cook Time
20-30 minutes
Servings Prep Time
4 servings 2-3 hours
Cook Time
20-30 minutes
Roast Red Pork
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This is Chinese in origin, but adapted to Thai cooking. This recipe is from a seasoning packet, as many westerners seem to be cautious with using these. This is straight forward and easy. And keep in mind, the Lobo brand packet has two packets inside for making this dish twice, cost savings right there. This packet is available in the US at most Asian markets. This is a very nice, mild flavor, the red is not from chili powder.
Servings Prep Time
4 servings 2-3 hours
Cook Time
20-30 minutes
Servings Prep Time
4 servings 2-3 hours
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Cut the loins into 1 inch thick strips about 6 to 8 inches long.
  2. Mix 1 packet of seasoning in the 1/2 cup water in a shallow bowl, then add the pork loin in a single layer, turn the loins every 15 minutes or so.
  3. This is the package to look for.
  4. Heat a large non stick pan on low heat, add the loin strips in a single layer, cover and cook for 5 minutes, turn over, cover, and cook for another 5 minutes. Remove the lid and cook turning occasionally until tender, about 5-10 minutes more.
  5. Transfer to a plate.
  6. Slice and serve with rice, vegetables, and Roast Pork Gravy (also available in Lobo brand).
Recipe Notes

Pork loin would cost about 75 Baht/600 grams. For 4 servings, this is about 56 cents per serving.

Recipe from the seasoning pack.

Oven Pork Chops

Oven Pork Chops
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This sounds really good. I am going to have to search for pork chops now due to my location, or I will try this recipe using just sliced pork loin. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
35-45 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
35-45 minutes
Oven Pork Chops
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This sounds really good. I am going to have to search for pork chops now due to my location, or I will try this recipe using just sliced pork loin. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
35-45 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
35-45 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Line a baking sheet with foil.
  2. Tenderize each chop with a hammer or needle tenderizer. Tenderize each side. Place chops on the baking sheet.
  3. Mix together the mayo and onion. Season chops with salt, pepper, and garlic pepper to taste, spread the mayo mixture evenly over the chops, top with the shredded cheese.
  4. Bake for 35-45 minutes or until the cheese is bubbly and chops are cooked through.
  5. Serve with buttered mashed potatoes and a vegetable for a complete meal.
Recipe Notes

I will say low cost for now, pork is cheap, pork chops however, I need to price those.

Provided courtesy of good friend, Stephen Connell.
United States.

Pan Fried Enoki Mushrooms & Bacon

Pan Fried Enoki Mushrooms & Bacon
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Enoki mushrooms are long and slender with very small caps, in the US these would be known as Golden mushrooms. Enoki goes well in soups also as they maintain their crispiness well. This is a make as much as you want recipe.
Prep Time
5 minutes
Prep Time
5 minutes
Pan Fried Enoki Mushrooms & Bacon
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Enoki mushrooms are long and slender with very small caps, in the US these would be known as Golden mushrooms. Enoki goes well in soups also as they maintain their crispiness well. This is a make as much as you want recipe.
Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Instructions
  1. Trim off the root end of the mushroom bundle(s) and quickly rinse them.
  2. Divide the mushrooms into smaller bundles.
  3. Cut the bacon slices in half. Wrap half a slice of bacon around the middle of a mushroom bundle and secure with a toothpick.
  4. When you have all the bundles of mushrooms you want, heat a non stick pan to medium heat with a splash of olive oil, then as the bacon cooks you will have enough oil in the pan.
  5. Add the mushroom bundles to the pan, turning as needed to cook the bacon through.
  6. When the bacon is cooked, they are ready to serve and enjoy as a side dish or appetizer. I had some leftover bacon so I just cooked that as well.
Recipe Notes

Low cost.

From a family member.

Pork with Red Chili Paste

Pork with Red Chili Paste
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This is a simple Thai dish with 5 ingredients, this shows just how easy and simple a basic Thai dish can be.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Pork with Red Chili Paste
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This is a simple Thai dish with 5 ingredients, this shows just how easy and simple a basic Thai dish can be.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a splash of cooking oil in a large non stick pan, add the chili paste and shrimp paste and cook until that bubbly and fragrant.
  2. Add the pork and mix into the sauce, stirring occasionally. until the pork is cooked through, about 15 minutes or so. Sprinkle in some lime leaves, young leaves being better and mix in.
  3. Ready to serve with rice on the side.
Recipe Notes

Figure about 60 Baht for the pork, for 4 servings, this is about 44 cents per serving.

Watched my wife, Rrayada Thayer make this.
Thailand.