|A Kitchen Handbook: Japanese Cooking|
|by Emi Kazuko|
This comprehensive and beautiful guide won the World Cookbook prize as the best book on an Asian subject when first published in hardback in 2001.
41 - 50 of 59 for butterfly pork chop
Saute onion and celery in Pam. Brown pork chops in Pam. Place ... bake at 375 degrees for approximately 1 hour. Cover for about 40 minutes of cooking time.
Combine rice, broth, ... large casserole. Put pork chops on top. Bake ... until moisture is absorbed. Cover with foil and turn to warm until ready to serve.
Combine and shake ... brown sugar. Marinate pork chops in this mixture ... barbecuing over coals, cook 8 to 10 minutes each side, basting with marinade. Serves 4
Heat oil in ... set aside. Add pork chops and brown on ... onion and orange peel. Add the orange juice and basil. Cover and simmer for 10 minutes. Serves 4.
Place chops in greased oven-proof ... seasonings. Cover and bake in 350 degree oven for 1 hour. Remove lid and bake an additional half hour to brown top.
Sprinkle both sides of chops with cumin and ... rice. Spoon sauce over rice; sprinkle with cilantro. Serve with additional picante sauce. Makes 4 servings.
Place chops on rack on ... Cook over medium heat, stirring constantly until thickened. Cook 1 minute longer. Serve chops over hot rice and spoon sauce over.
Put everything but meat in a large ziploc bag and mix well. Add meat and seal. Put bag in shallow dish in refrigerator. Marinate 24 hours. Turn ...
Preheat grill. Put chops on low heat. ... again and baste with sauce. Repeat until done as desired. Takes about 20 minutes depending on thickness of chops.
Mix together eggs and milk. Dip chops in egg-milk mixture, ... then sprinkle with Romano or Parmesan cheese. Bake 1 1/2 hours at 350 degrees or until done.
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