Tag: Chops

lemongrassgrilledlamb

Grilled Lemongrass Lamb Chops

These intensely aromatic grilled lamb chops from The Slanted Door in San Francisco are packed with the flavors of lemongrass, shallots, and Thai chiles. Lamb chops have plenty of fat, which can make them prone to flare-ups on the grill. Turn them often and move them around so they brown […]

lamb chops

Lamb Chops Scottadito

  Scottadito means finger blistering in Italian – this is beautiful, juicy lamb, straight off the barbecue. Jamie gives this gorgeous lamb recipe a twist with hits of Italian and Greek influence for a Mediterranean wedding of flavors made in heaven. It's got an amazing rub, and roast veg to […]

wiener schnitzel

Wienerschnitzel

  This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent! Chicken Fried Steak is really Wiener Schnitzel

southern pork chops baked in onion gravy3

Smothered Pork Chops Baked in Onion Gravy

  Soul Food Smothered Pork Chops: It’s been said that all soul food is Southern food, but not all Southern food is soul food (Bob Jeffries, 1969). Both use the same ingredients in their cooking, and recipes for common dishes are very similar. The differences between the two cuisines are […]

Miso Katsu

If you thought the tangy and sweet tonkatsu sauce was the only sauce to enjoy Tonkatsu with, then today’s recipe might be a new discovery for you. In Nagoya, people enjoy eating Tonkatsu with a miso-base sauce which is made of a dark red miso paste called Hacho Miso (八丁味噌). […]

Compound Butter

One of the easiest things to make and often overlooked when having steaks, chops, fish, or vegetables. Create these easy flavor bombs ahead, freeze, and use as needed. Stored in an air-tight bag, you’ll have go-to, fabulous flavor at your fingertips. Stores for months in the freezer and one week […]

Braised Rosemary Lamb Shoulder Chops

  The best methods to prepare this cut and site after site suggested braising. Braising is a great technique to use on cuts that are tougher or chewier, aka cheaper cuts. But it is also a technique I like to use with other more expensive cuts. Of course good spices […]