Pork Chops Molise Style Recipes

Steps:

• Sprinkle pork chops with pepper. Place pork chops in 3 1/2- to 4-quart slow cooker. Sprinkle with garlic. Pour soup over pork chops.
• Cover; cook on Low heat setting 7 to 8 hours or until the pork is fork-tender. Remove pork chops from slow cooker and place on plate; cover to keep warm.
• About 30 minutes before serving, make rice as directed on package. Stir together cornstarch and water. Stir cornstarch mixture into mushroom sauce in slow cooker. Heat in slow cooker 5 minutes. Serve sauce over pork chops and rice.

Steps:

• 1 In a small bowl, mix together the paprika, garlic, salt, and a generous pinch of crushed red pepper. Add the vinegar and stir until smooth. Place the chops on a plate and brush them on all sides with the paste. Cover and refrigerate 1 hour up to overnight. 2 Place a barbecue grill or broiler rack about 6 inches from the heat source. Preheat the grill or broiler. Cook pork chops until browned on one side, about 6 minutes, then turn the meat over with tongs and brown the other side, about 5 minutes more. Cut into the chops near the bone the meat should be slightly pink. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes, oil, garlic and thyme on a shallow roasting tray and mix will with your hands to coat in the oil. Season well. Roast for 25 mins until the potatoes are just turning tender when pierced with a knife.
• Whisk the honey and mustard together in a small bowl. Season the pork chops with salt and pepper, then brush with half the marinade. Nestle into the potatoes on the tray, and bake for another 10 mins before turning the chops and spooning over the remaining glaze. Continue to bake for 10 more mins until cooked through.