Conference turris::cooks

    ex is not my title.. slip of the fingers.. looking for pork receipes is
    what I need..
    

    I'm not aware of any medically valid reason that people with high blood
    pressure should avoid pork. (?)  The thing that aggravates high blood
    pressure is sodium, and your husband may be advised by his physician to
    avoid high sodium foods, such as tuna and ham. Pork, on the other hand,
    may be of concern to his rabbi, but should be OK with his MD.
    
    						Max
    

High blood pressure is a symptom, not a disease in and of itself.  If the
proximate cause of the high blood pressure is a cholesterol or a weight related
problem, avoiding fatty foods such as fried pork may indeed be indicated.
In any event, let's stick to the cooking aspects of the question, not the
medical/nutritional aspects.

--PSW

    Try stewing pork chops in fruit.  Trim all visible fat, and brown the
    chops in a non-stick skillet with a touch of oil.  Add minced onion,
    and ginger (1 Tbsp each) and cook till the onion softens.  Add the 
    fruit to barely cover, and stew till tender.  The fruit can be
    a liquid base, like apple sauce or apple cider or orange juice, with
    dried or fresh fruit added.  My favorite is oj with dried apricots.
    When the chops are tender, remove them, and turn the heat to high.  The
    fruits will reduce and form wonderful sauce.  I add a touch of low
    sodium soy.  Serve with rice or noodles.
    
    Another great one is whole pork tenderloin trimmed of all visible fat,
    as well as the "silverskin".  Cook it in a slow kettle barbequeue with
    some hickory chips/bark added.  When done (check with a meat
    thermometer), you can brush it with some home made bbq sauce, then
    slice.  If you provided enough smoke, the meat come out pink around the
    edges.  It looks like it's rare on the outside and well in the middle,
    but it's cooked perfectly, and tastes great!

    I brown pork in Pam and then cook it in rice with seasonings and
    vegetables.  It is extremely tender and flavorful.  I trim it real
    well.

 Buy the extra thick porkchops. Trim off all of the fat, then slice down the
middle to the bone (butterfly). Stuff with your favorite stuffing (we use
a bread stuffing with onion, paprika, italian seasoning and butter). Brown
in a pan, then bake at 350� for about 25-35 minutes.

 A similar idea is to use the regular thin cut porkchops, brown them in a pan
and place them in a casserole dish on top of stuffing and bake. Tastes great
and has plenty of stuffing. Some of the stuffing will be moist (under the
chops) and some will be crisp (exposed). I like a little of both, myself.

 Another vote here for the pork tenderloins. Trim well, removing the fell if
you want. Marinate in a white wine and oil marinade (with garlic, rosemary,
pepper, etc). You can grill it, or broast it or roast it. Low in fat, but high
in flavor.


 The Doctah

    I've done pork chops on the stove top grill that I wrote about about a
    week ago.  It browns the chops nicely and any fat falls down into the
    water.  Season with some of Paul Prudhomme's (sp) meat magic, plus I
    also use a little tenderizer.  Saute a few apple slices along with the
    meat and voila.  Actually any meat that you would normally fry could be
    cooked on the grill unless it was real thick.
    
    Flo

    How about Shake-and-Bake?  tastes as good as if you fried it!

    re -1: Shake-n-Bake has HUGE amounts of salt in it -- not a good
    idea for someone whose blood pressure is high.  Now, a salt-free
    homemade version would work...
    
    					andrew

    There is a product out made by Mrs. Dash that is a coating mix similar
    to Shake-n-Bake, but is made without salt. I use it to bread fish, chicken
    steaks, veal, pork chops etc. In addition to the ingredients in the package,
    I add my own seasonings such as garlic powder, italian herbs, grated 
    italian cheese, and red pepper flakes. 
    
    Also, instead of coating it with egg or milk, I just use water, and follow
    the directions for microwaving chicken for the fish, steaks or veal.
    
    I couldn't always find Mrs. Dash coating mix at the local grocery
    store, but I know they sell it at SPAGS RT.9 Shrewsbury Ma. for 
    around .99 per box. You get enough coating mix for two meals.
    
    cl

    We have VERY good luck with the Frugal Gorumet's Cooks with Wine
    cookbook!  There are some Terrific Pork recipes in there, one in
    particular w/dijon mustard and white wine, YUMMY!!!
    
    We also have good luck serving pork chops w/yellow mustard, lemon
    juice, brown sugar and a slice o' lemon coverring each chop.  The
    recipe goes something like this:
    
    	4-6 chops
    	1 cup brown sugar
    	1 tblsp yellow mustard
    	2 teas lemon juice
    	a lemon slice per chop
    
    	Mix the ingredients (except for the chops & lemon slices, of course)
    	arrange the chops in a baking pan
    	pour mixture over the chops
    	put lemon slice on top of each chop
    
    	Bake @ 425 for about 1/2 hour
    	serve w/favorite noodle or rice dish
    	Goes great w/broccili or Asparagus
    
    	** This dish doesn't taste mustardy, yet more tangy, and it's
    	GREAT**
    
    Happy cooking/eating  :^)
    
    Mel

    This is my fav....had it last night, as a matter of fact!
             
    3-6 Pork chops (boneless or not).  Pan fry using pan spray
    both sides until lightly browned.  Place in baking dish,
    pour over chops one can of Campbells Cream of Mushroom soup,
    cover and cook in oven @ 325F until pork is cooked thru
    and soup has become gravy.  I serve it with a green veggie
    and white rice.  (use soup directly from can-do not dilute)
                    
    This also works for a London Broil cut of beef, BTW.
    Place meat in pan, cover with CofM soup & small can of B&B
    mushrooms(drain liquid first). Bake covered in oven @ 325F
    for 60 minutes or until meat breaks away with fork.
    The Beef comes out so tender you don't need a knife.
    
    Lynne
    

    Thanks for all the receipes.. I'll print them and try them..
    
    Medically he is a bad case, he eats pork spare ribs, country styles,
    anything pork.. it's in his mouth... he's 6'8 weighs 270 and has
    high blood pressure because of his diet and weight.. but's he trying
    hopefully this will help
    
    Thanks again
    
    
    Julie

    This was quick and good:
    
    Brush thin boneless (or with a bone if you prefer) pork chops with a
    mixture of honey and dijon mustard.  Broil, turning once and brushing
    with more of the honey/mustard mixture, until done.
    
    I also have a recipe for orange soy marinade that is YUMMY!  I'll post
    tomorrow.....
    
    Cara
    

Another alternative if you're after the "imitation" frying look :)

Dredge the pork chops in low- or non-fat buttermilk and cover with corn 
flake crumbs (yup, Kellogs' makes 'em and you can even buy them 
'pre-crumbed') and bake in the over 'till done.

Low- and non-fat buttermilk along with the corn flake crumbs are acceptable
to WeightWatchers who are pretty major limited-fat fanatics... 

    
    We marinate pork chops in 1/2 apple viegar, 1/2 water, with lots
    of chopped-up garlic, for several hours/overnight.
    
    Then pat dry and broil.
    
    Portuguese dish.
    
    dave
    

    
    Soy-Orange Marinade for Pork Chops
    
    3/4 cup fresh orange juice
    2 tablespoons soy sauce
    1 teaspoon sugar
    1 clove garlic, peeled and crushed
    1/4 teaspoon freshly ground black pepper
    8 sprigs fresh thyme
    
    Score the (thin) porkchops in a crisscross pattern on each side and
    marinate for at least 30 minutes.
    
    You can grill these, or saute them. (but I think you wanted to avoid
    frying, right .0?)
    
    Reserve the marinade.  Reduce it in a saucepan and pour over the
    grilled chops.
    
    YUM!
    
    Cara

    Here is a recipe similar to -1.  We like to do them on the grill, they
    are great!!  Enjoy.
    
    
    
    Honey-Orange Pork Chops
    
    1/4 tsp finely shredded orange peel
    1/2 cup orange juice
    1/4 cup pineapple juice
      2 Tbs soy sauce
      1 Tbs honey
    1/8 tsp pepper
      2 cloves garlic
      4 pork loin chops
      1 Tbs cornstarch
    
    Trim fat form chops.  For marinade, in a shallow baking dish combine
    orange peel, orange juice, pineapple juice, soy sauce, honey, pepper,
    and garlic.  Add meat, turning to coat.  Cover; marinate in the
    refrigerator for 6 to 24 hours, turning once.
    
    Remove meat from marinade, reserving marinade.  Place meat on the
    unheated rack of a broiling pan.  Broil.
    
    Transfer marinade to a saucepan.  Stir in cornstarch.  Cook and stir
    till thickened and bubbly.  Cook and stir 2 minutes more.  Pass with
    chops.
    
    (From Betty Crocker cookbook)

		PORK LOIN WITH CLAMS


1 1/2 lbs pork loin
4 garlic cloves minced
1/2 c dry white wine
4 tbs olive oil
1/2 c tomato paste
1 lb small clams scrubbed
2 tbs chopped fresh cilantro
Lemon Wedges

Rub pork with garlic.  Cut into 1 inch pieces, combine wine and 1 tbs oil in
large bowl.  Add met and toss to coat with marinade.  Cover and marinate
2 hours or refrigerate overnight.

Remove pork loin from marinade; reserve marinade.  Pat pork dry.  Heat remaining
3 tbs olive oil in a heavy skillet over medium high heat.  Add pork and saute'
until golden brown and just done, about 6 minutes.  Transfer pork to bowl.  Add
marinade and 1/2 c tomato paste to skillet.  Stir to combine.  Add clams, cover
and cook until clams open, about 8 minutes.  Return pork to skillet and heat
through.  Divide pork and clam mixture among 4 bowls.  Sprinkle with cilantro and
garnish with lemon.

Seve with a hearty red wine.

This Portuguese dish is served at the Pousada da Rainha Santa Isabel.

    MAYBE I`M ALL WET BUT,I TRIED COOKING THEM ON THE BARBE AND THEY WERE
    GREAT TO THE TASTE...THE BEST I HAVE EVER HAD..SEASON TO TASTE...
    

    Very fast, very easy.
    
    
    1 cup Orange Juice
    1/3 c soy sauce
    1/4 cup olive oil
    2 T fresh rosemary/ 2t dried rosemary, crumbled
    3 Garlic cloves, pressed
    2 12 oz Pork tenderloins
    
    Combine first 5 ingredients.  Marinade pork for at least one hour or
    overnight.
    
    Preheat oven 400 degrees.
    Drain pork, reserve marinade
    Place meat on baking (cookie) sheet, season well with pepper
    Roast about 20-25 minutes.
    
    Bring marinade to boil in saucepan, serve pork with marinade on side.
    
    

    Place 4-6 pork chops in a baking pan.  Combine 1 envelope of Lipton
    Onion Mushroom soup and 2 cups water and bring to a boil.  Reduce heat
    and simmer, uncovered, 5 minutes.  Pour over chops.  Bake 1 1/2 hours
    at 350, basting a couple of times.  That's all there is to it.  It is
    delicious and the meat falls off the bone.
    
    Marilyn

    marilyn,
    
    I have a similar recipe, but we brown the chops first and place them
    over a bed of not-quite cooked noodles and then poor campbell's cream
    of mushroom (we now use healthy request) over the mess and bake it.  if
    I feel creative I add a bit of rosemary.
    
    meg

    
    How about length of time for boneless chops with fat trimmed/not
    trimmed off? I haven't cooked chops with bones in a long time now!
    
    Mike