pork and peppers

[Bill McBlueState]

I have some pork chops and a ridiculous number of red bell peppers I should use for dinner tomorrow night. Any suggestions? I was thinking slice up both and do a stir-fry, but my creativity in the sauce department is kinda lacking.

(Maybe we should have a cooking subforum in the lounge? :think: )

[Nevernose]

1. You must be rich. Also, cooking comments

Man, bells peppers are a buck a piece here; reds are a buck twenty-nine. Why the hell are they so expensive? Just a couple of years ago, they were eight for a dollar!

You can give a typically American meal, like pork chops and mashed potatoes/rice, a distinctly Italian flavor in the following manner: Cook the chops just like you're doing, with peppers and preferably onions. Make the gravy as normal, but instead of using normal oil, use Italian dressing. Hellaciously fattening, gauranteed to raise your cholestorol, and very, very tasty.

[susanna]

3. Oh, that sounds good!

I'll file away that idea for future use. Sounds wonderful!

[susanna]

2. A couple ideas...

I'd probably saute the red bell peppers in a little oil, then add some soy, teriyaki or hoisin sauce at the very end and serve it as a side dish. The sauce would make it more Asian-flavored if you really want a stir fry type dish.

I like to cook pork chops on the grill. Again, for an Asian twist, you could maybe marinate them in soy or teriyaki w/ a bit of garlic before cooking.

I make some of my own Thai sauces but it's usually "a little of this, little of that," type of thing. Some ingredients I might use (not all at once, but in various combinations): sesame oil, peanut oil, red chilis, scallions, garlic, ginger, lemongrass, unsweetened peanut butter, rice wine vinegar or sherry, soy/teriyaki/hoisin/fish sauces, and lime.

I am now hungry. Dinner was a while ago. :-)

[dweller]

4. Roast the peppers

and use them to make the sauce.
A little work, but really worth it for the flavor.

yum
dp

[Rabrrrrrr]

5. Okay, give this a try

I haven't done it, but if I were in your position I'd give this a try:

Coat your chops with olive oil, salt, and pepper (I like pepper).

Cut two bell peppers per pork chop in half and clean out the innards.

Now, the plan here is to stuff the pork chops into the peppers - more than likely, a chop will not fit in one pepper which is why I had you cut two in half. Put a half a pepper on each end of the pork chop, and then use the other pepper to cover and surround the rest of the pork chop.

However, before closing up the pork chop, cover the chop with some diced apples cut in about half-inch cubes mixed with ground cinnamon, cloves, dijon mustard, and a bit of honey. Use a fair amount of cinnamon and cloves.

Wrap the pepper surrounded pork chops in blanched cabbage peels, then wrap all that in foil and bake (or throw on a grill) for 45 minutes or so until the pork chops are cooked through.

You could skip the cabbage peels. You could also most likely even skip the foil, and just use string or something else to keep the peppers wrapped appropriately around the chop so that stuff doesn't ooze all over.

it might sound odd, but pork chops and cinnamon go REALLY well together.