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Who doesn’t love a big, juicy, grilled pork chop? This recipe is so simple and takes only minutes in the kitchen. We like to brine our pork chops for 24 hours, so we make the brine a day ahead of time. We are enamored of European pork, which tends to have a higher fat content than its American counterpart, but the brine adds moisture that your pork might otherwise lack. If you can get locally raised, free-range pork from a farm stand or butcher, you will be rewarded with some of the most succulent pig you have ever sunk your teeth into.
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In addition to substituting regular pork chops for cinnamon apple pork chops, these can also be used to be served as a main dish. See more recipes at tasteofhome.com.
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I have so many herbs growing in the garden and when my husband came home with Veal Loin Chops this recipe was created. I combined all of my herbs together and this dish was delicious! This was served with my Sweet Potato Pie
I did however take the loin chops out of the package and season them with salt and pepper on both sides then put into a plastic bag and add minced garlic and olive oil. Seal and refrigerate for 3 hours.
You can make this a paleo recipe by omitting the parmesan cheese and breadcrumbs.
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Four ingredients, 20 minutes — this is one quick, flavorful main. I chose bone-in pork chops for flavor — Berkshire bone-in, to be exact, which is well worth the extra dough if you want some good marbling. The glaze is a simple riff on honey mustard, and it caramelizes on the surface of the pork as it grills. If it sticks, use a thin metal fish spatula to help loosen the meat from the grill.
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My friend Rory coined the name when she was serving these to her 3-year-old. Her rule: Whenever a dish is remotely sweet — and thanks to a maple syrup marinade, this one is — use the word “candy” in the name. Instant hit. — Jenny Rosenstrach, Dinner: The Playbook
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I just love one-pot meals especially when I am cooking for myself. This is a great recipe if you are following a paleo or gluten free diet and love Italian style meals. These pork chops come out very tender and full of flavor!
I love my Le Creuset Pan!
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Enjoy this Italian chopped salad with your favorite meal. I love adding cannelloni beans but you can omit them if you follow the Paleo Diet. I have added the recipe below for the fresh parmesan crisps! You may want to hide them before they are gone..
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“A good cook is one of the necessities of life. Being a bachelor in Hollywood, I soon tired of restaurant cooking and together with my friend, John Swope, set out to find the finest cook obtainable. Eventually, we found her. She has been with us ever since. It’s quite difficult to single out one of her countless recipes and state that this one dish is better than all the rest. If I have a favorite, however, it is a certain way she has of serving pork chops.” — James Stewart
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Have you ever ordered a salad or soup at a fancy restaurant that came to the table garnished with a paper-thin cracker made of cheese? Well that crispy, cheesy wafer is called a frico — and they couldn't be simpler to make. The thing to bear in mind when you're making this recipe is that timing is everything, if you take the frico out of the oven at the right time they'll be perfect, but if you forget and leave them cooking a minute or two longer then you'll be left with a burned mess.
These frico are made using an Irish cheddar, but most other hard and semi-hard cheeses can be used, parmesan and manchego are two varieties that would work wonderfully.
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Pork chops and stuffing were a staple in my house growing up. Unfortunately, I don't have all of the ingredients or time to make a stuffing from scratch, so I use some boxed help to get this recipe rolling. An easy and quick dinner idea to throw in the oven on one pan, and take out ready to serve.
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Fontina — the real thing, which has been made from raw cow’s milk in the alpine reaches of the Valle d’Aosta for eight or nine hundred years — is one of Italy’s great cheeses: aromatic, herbaceous, a little sweet. It also melts extremely well, and is used frequently in cooking, in its home region and beyond.
I first encountered this classic preparation one October almost 40 years ago at a little restaurant in the countryside near Saint-Vincent — I’ve long since forgotten its name — where slices of white truffle were added to the filling.
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