Summer House Pork Chops Sommer Koteletter Denmark Recipes

SUMMER GRILLED PORK CHOPS

Steps:

• Mix the lemon juice, honey, Worcestershire sauce, garlic, and basil together in a bowl. Pour about half the marinade into a resealable plastic zipper bag, and place the pork chops in the bag. Squeeze out the air, seal the bag, and refrigerate for at least 2 hours (overnight is best). Refrigerate remaining marinade for basting.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the chops from the bag, and discard the used marinade. Sprinkle chops with salt and black pepper. Grill the chops until browned and the meat is no longer pink inside, 20 to 25 minutes. Baste frequently with the reserved marinade, being sure to let the mixture cook onto the chops. An instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).

SUMMER HOUSE PORK CHOPS (SOMMER KOTELETTER-DENMARK)

Steps:

• Preheat oven 350 degrees.
• Melt 1 tablespoon of butter in a large oven-proof skillet over medium heat. Brown pork chops in butter, 3 to 5 minutes on each side. Remove pork chops from skillet.
• Add apples, onion, salt, sugar, pepper, and curry powder to skillet. Arrange browned chops over apple layer.
• Cover and bake for 30 miutes or until chops are tender and apple layer is cooked through.
• In a small bowl, stir melted butter into breadcrumbs. Sprinkle over baked chops.
• Bake uncovered, 5 to 10 minutes longer or until crumbs are crisp and brown.