|Chinese Feasts & Festivals: A Cookbook|
|by S. C. Moey|
The rich culinary tradition of China is largely inspired by a calendar year filled with joyous occasions for eating, drinking and making merry.
Results 41 - 50 of 574 for loin chop
In a 12 ... heat, heat pork chops, cranberry drink, ... Heat through, turning chops to coat with glaze. Makes 6 servings. About 425 calories per serving.
In a small ... of the pork chops, and dredge ... inches from the heat, turning them once for 16 to 18 minutes or until they are no longer pink. Serves 2.
Coat chops with pepper and ... Worcestershire sauce to hot pan. Stir constantly to blend pan juices. Pour pan juices over chops and serve immediately. Serves 4.
In 10-inch skillet ... horizontally through each chop almost to the ... platter and garnish with parsley. Strain liquid from pan and serve separately as gravy.
Preparation: Mix flour, ... and mustard. Coat chops on both sides ... Sprinkle with chopped green onion. Good served with parsley potatoes and steamed broccoli.
Brown pork chops and place in ... casserole. Cover and bake 1 hour at 325 degrees. Place a slice of apple on each chop and continue baking for 30 minutes.
Trim excess fat ... pepper; dredge pork chops in flour mixture, ... Gravy and 1/2 Cup Rice): 408 Calories, 9.3 g. Fat, 74 mg. Cholesterol and 436 mg. Sodium.
Trim fat from pork chops and brown them ... pineapple. Simmer, covered, until pork chops are tender and green pepper is tender crisp, about 10 minutes longer.
In small bowl, ... side of each chop. Spread some ... minutes or until surfaces are browned and center is rare. Serve garnished with fresh basil sprigs.
Cut onions into ... skillet, add pork chops and 1 tablespoon ... sugar and vinegar, over high heat, heat to boiling, stirring until brown sugar dissolves.
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