Lately i've been experimenting with grilled pork chops covered in herbs and paprika. Just wondering if anyone has suggestions on other recipes for pork.

My favourite is herbs de provence with chives used to season the grill for about 1 minute before placing the pork chops. Then cover them in chives and herbs, grill for 5 minutes, flip cover other side, another 15 minutes or so and you have beautiful pork chops. A nice pepper sauce is good too. Or cheese.

Any other ideas?

In case people are curious - http://www.garethnelson.com/pork.jpg (half-eaten)

satay sauce is especially good with grilled pork.

Satay Sauce:

6 oz real  peanut butter
2 oz creamed coconut or equivalent coconut milk
Juice of 1 orange
Juice of 2 limes
1 tablespoon light soy
1 teaspoon turmeric powder
1 tablespoon chopped coriander leaves

turn these ingredients into a thick sauce and simmer for a bit until all the different flavours seem well blended in. Then dunk your pork pieces into it.
Yum!

Stella

Sounds delicious, i'll be making this for sure

Thanks

It really is as good as it sounds, Gareth, a wonderful rich  sauce. I'm sure you'll both enjoy it!

Stella

Here is a quick and easy main dish for pork from my bachelor days.

Spanish Rice and Pork.

1 Box "Near East Spanish Rice Pilaf" mix.

1-1 1/2 pounds Pork Tenderloin, cut into small pieces.

Start the rice pilaf mixture as directions state.

As the mixture starts to boil, add the rice and seasonings and when it begins to boil again, add the pork.  Reduce heat and simmer 20-25 minutes.  Or until the water is absorbed by the rice.  Stir occassionally.

Viola......Easy Spanish Rice and pork.   (you can also do this with chicken or shrimp, even tuna fish.)

For vegetarians, I imagine you could do the same with lentils or other beans.

Peace

Maple syrup, grainy mustard and thyme makes a lush glaze for grilling.

I made my first ever mustard sauce last week and use it on pork chop... It was heavenly!


Here is how.
French shallot (could be onion)
1 cup of red wine
2 cup of fond de veau (Veal reduction(?). dunno how to translate, but you could use demi-glace. Basic beef broth could work instead)
cream
Dijon mustard
Corn starch

Cut french shallot and sauté them in butter. Just before they start changing color, pour about a cup of wine.
Let the wine reduce totally. Make sure all the wine is gone. The shallot should have a nice red color.
Pour the fond de veau let it "melt". (if it's already too tasty you could allongé with beef broth)
Stir and let boil.
Add corn starch slowly using the regular method.
When you get to a good thickness add a little bit of cream. About 5-6 table spoon.
Stir
Add some table spoon of Dijon mustard. 2-3 should suffice. You can add more or less.
Let it cook a few more minute while stirring. Dont boil.
Pour unto pork
Enjoy

About the wine, cheap *** convinience store wine does it. Dont go and spend 20$ on a bottle to cook with. That would be a shame. And dumb.

Stir fried pork with pumpkin was one of my favourite kinds of street food in Thailand, and very easy to make. I haven't got the cookbook that I got the recipe from when I cooked it before, but this recipe I googled up looks pretty good.

http://www.ezythaicooking.com/free_recip...-pork.html

heh, nice old thread

These days my favourite meat is steak as i'm sure you're all aware, but I still love a decent pork chop.

I just had such an awesome steak at dinner... Same sauce i describe but with white wine and lot's of pepper instead of the mustard/cream combo. The steak was awesome. So tender it melted in my mouth.