|Tagine: Spicy Stews from Morocco|
|by Ghillie Basan|
Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also call...
1 - 10 of 110 for stewing chops
1. Trim fat from chops. Coat with ... cups. Stir into saucepan. Cook and stir over medium heat until thick and mixture comes to a boil. Serve with chops.
Flour and salt and pepper pork chops. Slice onion ... tomatoes, and 1/2 can water, 1 tablespoon chili powder. Mix well, and simmer chops for at least 1 hour.
1. Bone and trim veal shoulder blade chops. Cut into ... or deep plates with crusty hot bread and a green salad for a very hearty winter meal. Serves 4-6
Brown pork chops, pour off ... pepper. Mix well. Pour over pork chops. Bring to a boil, lower heat and simmer 1 hour or until carrots and potatoes are tender.
Brown pork chops lightly in butter. ... pork chops, bring to a boil. Cover and simmer until tender, approximately 90 minutes. Good with mashed potatoes.
Brown both sides of pork chops. Throw in rest of ingredients; cover and let stew for 1-1 1/2 hours.
Brown pork chops. Place 3 ... baking dish. Pour 1/2 of remaining ingredients over chops. Add remaining chops and ingredients. Bake at 350 degrees for 1 hour.
Brown 4 or 5 pork chops in electric skillet. ... to taste. Cook for a few minutes at 300 degrees, then lower to 250 degrees and simmer for about 1 hour.
Brown meat mixture in shortening. Cover with water, add onions and celery, simmer until soft. Add 1 teaspoon of molasses, add bean sprouts. Thicken ...
Brown chops, add cooked ... tomato juice on top; cover and simmer until onions are done. Can be served over wide egg noodles instead if rice is not used.
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