|Charlie Trotter's Meat and Game|
|by Belinda Chang|
After nearly two decades of practicing his art, Charlie Trotter has established himself as one of the true visionaries of modern American cuisine.
Results 71 - 80 of 374 for hot chop-chop
Dredge in flour, ... for 1 hour. Mix all together and pour over chops. This sauce is good on other meats, i.e. meatballs, spare ribs or for baked beans.
Cut meat in ... and sear in hot oil until brown. ... bean sprouts and chop suey sauce. Stir ... I use noodles, meat well cut, better if partially frozen.
In large skillet, brown pork chops 5 minutes on ... with Italian seasonings. Cover and simmer 35 to 40 minutes. Top with Parmesan cheese. Makes 5 servings.
Season pork with ... heavy frypan. Add chops; fry each ... Blend cornstarch with small amount cold water. Stir into sauce; cook until thick. Pour over pork.
Cut onion into ... and pepper. Cover chops with flour. Brown ... 45 minutes. Remove chops. Blend in sour cream. DO NOT BOIL. Pour over noodles and serve.
Brown chops thoroughly without added ... cube in the hot water and add ... remaining ingredients, except rice, and simmer 5 minutes. Serve over the hot rice.
Combine rice and ... and pepper pork chops to taste. Arrange ... soup is bubbly. (Ingredients can be kept on hand and fixed easily when company is coming.)
Brown chops in lard or ... over rice. Add hot water to reserved ... continue cooking for 10 minutes longer, or until any excess liquid evaporates. Serves 6.
In bowl whisk ... liquid smoke and hot sauce. Place chops in large skillet, ... 2 tablespoons jelly. Place under broiler until glazed. Makes 4 servings.
Brown pork chops in butter in ... baking dish. Pour hot water over rice. ... covered, at 350 degrees for 45 minutes. Bake, uncovered, for 10 minutes longer.
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