Warwick Chops Recipes

Steps:

• 1. Preheat oven to 400 degrees F. Coat nonstick baking sheet with cooking spray.
• 2. Place pork chops between 2 sheets of waxed paper; pound to 1/4-inch thickness with a rolling pin.
• 3. On a plate, combine flour, salt and pepper. Beat egg in a shallow bowl; stir in milk and mustard. Place panko on a plate.
• 4. Dip chops, one at a time, in flour mixture to lightly dust both sides; shake off excess. Dip each chop in egg batter and then lightly coat both sides with panko. Place on prepared baking sheet; lightly coat with cooking spray.
• 5. Bake for 8 minutes; flip and bake until cooked through, about 5 to 7 minutes more. (Coat with cooking spray and broil for a minute or two if you like the coating extra crisp.) Serve with lemon wedges. Yields 1 chop per serving.

Steps:

• Set oven to 350ºF or Mark 4. Heat the oil in a frying pan.
• Dust the chops with the seasoned flour and fry lightly on both sides to seal.
• remove from the pan and place in an ovenproof casserole.
• Add the butter to any oil remaining in the pan and fry the onions until soft and golden.
• Stir in the flour and seasonings and cook for a few minutes, then gradually stir in the stock or gravy and bring to the boil. Add the chestnuts, simmer for 1 minute, then pour over the chops.
• Cover and bake for 3/4 to 1 hour.
• Serve with creamed potatoes and a green vegetable.

Steps:

• Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
• Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.