Recipe Ideas - Pork Chops?
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| Mon, 02-22-2010 - 2:04pm |
I am putting in a meat order later this week. Unfortunately, the package that is most frugal (I can get the most meals out of it) involves 7 lbs of pork chops. And they're end-to-end cut.
I'm trying to plan my menu for all of March to see if I can cut down some of our food budget...I did awesome this month cutting it down!
But I really don't like pork unless it's pulled pork sandwiches lol. So I have no idea what to do with the pork. The last time we ordered this package it was summer so we bbq'd a lot - that's not an option now.
Besides plain old fried or with mushroom soup (can't do that cuz I'm allergic to something in it!), what do you do with pork chops? I was thinking I could cut some into cubes & make sweet & sour pork, but I don't know if that will work?
~ Mom to 5 ~

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Yes of course it will work. I have done it. Serve with rice.
ketchup2/3
brown sugar1/2 C
Vinegar1/2 C
water and corn starch(boil previous two then add these two mixed together to thicken 1tbsp corn starch and 1/2 C water.)
You can double this if desired. The longer you simmer the fried pork pieces in the sauce the more tender it becomes.
Another idea: Pork parm(like the chicken) dip the pork in milk and egg then put in plastic bag with bread crumbs and parm cheese, salt & pepper and a pinch of oregano and basil. Put on a cookie sheet, top with tomato sauce and mozza cheese.(or you can bake the chops longer to cook them all the way through then add tomato sauce and cheese. You can serve with or with out sauce and cheese to individual family members.
You could also do the plain fried pork chops and serve with different dipping sauces. Fruit for you and ranch or tomato sauce for DH and the kids.
Good luck!
Norma
"Patience is the best remedy for every trouble"- Plautus
Aside from fried (I do chuletas) I love doing pork chops en papiillote. I just take a round of parchment paper, or tin foil works well too, put down a light coat of butter then place the chop down and load it with any type of veggie and herb that appeals to me at the moment and then add a few more butter pats on top. My favorite is asparagus, tomatos, spinach and thyme. Then roll it up and bake at 350 until cooked through.
Angel
Wife to Wayne, Mommy to Tyler (15), Nickolas (3) and Noah (1)
Angel
Wife to Wayne, Mommy to Tyler (15), Nickolas (3) and Noah (1)
My DD likes them with shake and bake.
I have even been known to bbq them this time of year. My bbq is just outside the back door so it's not far to go to use it even if it is cold outside.
My SIL cooks them in her crockpot just like she would do up a pork roast.
Before we got in way over our heads, last summer we were spending on average, $1400 a month on food. Not counting eating out either, and that was 2-3 times a week!
Now, we have a family of 7 so really 1400 works out to less than $10 a day per person, so its not that bad - but it HAD to be cut down.
It's come down to planning & making do. Experimenting (with mixed results & reactions from various family members..I have 5 kids age 1 to 8, and a very picky DH!)
There used to be times, I'd call DH - can you pick up x & x at the store because I want to make this...those little things add up too - so I've learned to make do.
I plan ahead AT LEAST a week - but compare my menu with the sales flyers (which come to my email on Thursdays) I
Also, I try to order my meat directly from the ranch. It's hormone free, tastes better, even the chickens are free-range, and I get a months worth of meat for $180.00 - for 7 people.
I'm very busy, with 5 kids & a dayhome & I've learned to give myself a break. It makes me more inclined to cook when I have some ready made crap in the freezer. Now this doesn't work for everyone, because premade stuff is more expensive in some ways. But for me, knowing that I have something on Friday night like pizza, nuggets, chicken burgers etc, helps me get through the week AND gives me a good start to the weekend.
As an example of "making do" - I made 2 roasts yesterday. One was specifically to have hot beef sandwiches this week. DH apparently thought I was just being generous, and took half of the 2nd roast for lunch today! So I guess on Wednesday, we'll be having Beef-Barely soup instead.
And I had leftover drumsticks that I was going to put in gravy - except I only have 1 gravy packet & no bouillon. So I'm either going to tear the meat off so that less gravy is needed, or stretch it out with flour & some ramen noodle flavoring and serve it on top of the ramen noodles. POssibly could be gross, possibly could be a great new cheap dish!
Every week, we have "wasteless Wednesday" - either leftovers ("planned-overs") or canned soup with cheese bread or buns. Cheap supper.
And bread. I stretch out every single supper with bread/buns. Whole wheat - its more filling.
I've just come to the conclusion, that every little bit counts. When you deal with the volume of food I do on a weekly basis, a throwing out a rotten banana or letting the lettuce go bad or throwing out leftovers doesn't *seem* like a big deal. But those things really do add up. Bananas can make banana bread, which means one - two less days of snacks for dayhome & my kids lunches next week.
Hope all that rambling helps you out some. I'm trying to post while supervising a rambunctious game of indoor soccer, so I'm not sure how much sense I made! LOL!
~ Mom to 5 ~
How about Shake and Bake for pork?
My first idea would not work.
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