Summer House Pork Chops Sommer Koteletter Denmark Recipes

SUMMER PORK & POTATOES

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Wash the potatoes, but don't bother to peel them. Cut into thickish slices then cook in boiling water for 6-8 minutes until almost tender; drain. Slice the tomatoes to the same thickness. Chop the garlic, then strip the rosemary from its stalks and chop the leaves fairly finely.
• Drizzle a little olive oil in the base of a shallow ovenproof dish wide enough to take the chops in one layer. Arrange rows of potatoes and tomatoes across the dish, seasoning with salt and pepper as you go and sprinkling with half the rosemary and all the garlic.
• Drizzle a couple more tablespoons of olive oil over the vegetables and bake for 15 minutes, then sit the pork on top, season and sprinkle with the remaining rosemary. Return to the oven for 35-45 minutes, until the pork and potatoes are tender.

SUMMER GARDEN PORK CHOPS

Steps:

• Grind together salt, garlic powder and rosemary; rub onto chop. In a skillet, lightly brown in as little oil as possible; set aside.
• Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir very little until they begin to caramelize or burn slightly. Layer half the vegetable mixture, including the tomatoes, in the bottom of a dutch oven or large saucepan. Arrange the chops on top and then pour the rest of the vegetable mixture on top.
• Heat the vegetable stock in the saute pan and stir to loosen bits of food on the bottom. Pour over the vegetable and pork chops.
• Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 minutes.

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.

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).

SOUTHWEST SUMMER PORK CHOPS

Steps:

• In a small bowl combine first 8 ingredients and rub over pork chops.
• In a large resealable bag, combine BBQ sauce and lemon juice, add pork chops; Seal bag and turn to coat. Refrigerate 1-2 hrs. (or overnight)
• Discard marinade, grill pork chops 6-8 min on each side.