Pork Chop Recipes for New Ways to Make this Old FavoriteA decade or two ago there was a series of tv commercials from the Pork Council or Pig Board or Oink Institute, whatever it's called. Robert Mitchum did the voice-over (ok, twenty-somethings, all together: "Who?"). They boasted that pork is the "other white meat". Does that make it health food? Well, not really, but these quick and easy recipes create such terrific dishes that you'll forget to feel guilty about serving them.And if you trim trim the fat from the chops (But, I LOVE pork fat!)they really aren't nearly as scary as that dreaded red meat we're all supposed to avoid. Ri-i-i-ght. Another edge the piggy has have over those chickens is that when it's ready to serve, it's ok if it's still a little "pink" in the middle. That assures that it's not "dried out" Check out these chop recipes, and I'll bet you'll get excited - really. Put one together, and I'm sure you'll be back for more. Wait! You want some terrific pork loin or ham recipes I've got a whole page of them, too.
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***NEW*** This recipe creates a chop that’s a little citrus-y and light, but with a definite "kick". It's a refreshingly different flavor for pork. 1/3 cup each Italian salad dressing & salsa Mix all the ingredients (except for chops) in a bowl, pour 1/2 cup of this mix into a large plastic container and add the pork chops Seal the container, making sure chops are covered, and marinate about 15 minutes. Drain and discard the marinade from pork chops, place the pork chops on a broiler pan rack and broil 4 inches from the heat for7 minutes on each side or until juices run clear Lay on the rest of the unused marinade while broiling
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