Chop And Chick Recipes

CHOP AND CHICK

Steps:

• Put the garlic cloves, basil, pine nuts, 1/2 cup of the olive oil, and 1/2 t salt and 1/4 t pepper into the bowl of a food processor or blender. Pulse intermittently until all the ingredients are combined. Slowly add the remaining 1/4 c olive oil with the processor running or as you increase the blender speed. Process or puree until smooth, about 25 seconds.
• Pour the marinade over the chops and toss to coat. Refrigerate the chops for at least 3 to 4 hours.
• The next step is to remove the chops from the marinade. Wipe off marinade and season the chops with more salt and pepper to taste (discard the marinade). Cook them on a lightly oiled, preheated flattop (or pan-fry for the home cook), flipping once or twice, until just cooked through, about 3 minutes per side.
• NOTE: Refrigeration time is not included.

ROSEMARY-GARLIC PORK CHOPS WITH CHICKPEAS

Steps:

• Preheat the broiler. Toss the pork chops with 1 tablespoon olive oil, the chopped rosemary and grated lemon zest on a rimmed baking sheet; season generously with salt and pepper.
• Toss the chickpeas, garlic, roasted red peppers and rosemary sprigs with the remaining 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Scatter around the pork chops. Pour the chicken broth over the chickpea mixture.
• Broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, until a thermometer inserted into the pork registers 145 degrees F, 10 to 12 minutes. Sprinkle with parsley.

SUPER-EASY PORK CHOP (OR CHICKEN) AND STUFFING BAKE

Steps:

• Preheat oven to 350.
• Place chops in lightly greased 9x13 baking dish. Season with salt, pepper, and garlic powder.
• Mix stuffing with 1 cup water, melted butter and can of corn.
• Spread stuffing mixture into dish, around and covering chops.
• Mix soup with 1/2 cup water and pour over stuffing mixture, concentrated mainly over chops.
• Sprinkle shredded cheese over all.
• Bake uncovered at 350 for 45 minutes.

SPICE-RUBBED PORK CHOPS WITH CHICKPEA SIMMER

Steps:

• CHICKPEA SIMMER.
• In a large skillet, heat oil over med.
• heat; fry onion, garlic, salt, pepper and hot pepper flakes until softened, 3 minute Add chickpeas and tomatoes; bring to boil.
• Reduce heat; simmer 20 minute Stir in spinach.
• Meanwhile, combine parsley, cumin, coriander, salt, pepper and garlic; rub over chops.
• In a nonstick skillet heat oil over med-high heat; fry chops, about 10 minute Serve with chickpes mixture.