STICKY PORK CHOPS

 

 

Just like chicken, pork chops are simple and quick

meat to cook up for a weeknight meal. I usually throw

 some spices in a dry rub fashion and pan fry the

chops (sometimes finishing them off in the oven)

 till they���re juicy and tender. That���s when I don���t

 plan ahead. This time since I knew I wanted to do

 a recipe, I decided on marinating my pork chops

in an asian inspired almost bbq sauce. But, even

if you didn���t marinate these ahead of time, they���d

 taste great and a quick fix meal option for sure.

 

 

 

 

 

 

Sticky recipes are characterized by a glutinous or

 gummy feeling in the dish which is mostly attributed

 by a sauce or gravy that glues to the surface of

 the ingredients like meat or vegetable. Sticky recipes

 can come in the form of cakes, puddings, rice

dishes as well as meat recipes.

 

 

 

Thai Mango Sticky Sweet Rice– Also known as

 Khao Niaow Ma Muang, this traditional Thai sticky

 food owes its gummy feel to the glutinous rice

used in this recipe. This dish is prepared with Thai

sweet rice, water, mango slices, brown sugar or

 maple syrup, coconut milk, cornstarch and vanilla

essence and is one of the most sought after sticky

 recipes. The glutinous Thai rice is first cooked

with the coconut milk, water and sugar/syrup till the

 entire liquid has been soaked by the rice. This

makes the food pasty in feel. To add to its stickiness,

 cornstarch solution is added to the rice and boiled.

 This recipe for this dish, which is commonly served

with mangoes, is one of most popular sticky recipes

 from Thailand.

 

 

 

Roast Sticky Chicken-Rotisserie Style– One of the

 best sticky recipes in the non-vegetarian category,

 this sticky food comes with gluey feel which is

contributed by the pan juices of the cooked chicken

which caramelizes at the end of the cooking and turns

 gummy. According to this recipe, the chicken is first

 marinated with the spice rub containing different

peppers, thyme, powdered garlic, onion, paprika and

salt. The meat is then refrigerated overnight and baked

uncovered the next day. This is one of the most used

 sticky recipes for cooking chicken.

 

Sweet, Sticky and Spicy Chicken– This can be easily

 recommended as one of the most delicious sticky

recipes good enough to be eaten both as an appetizer

 or a side dish. For this sticky food, the chicken strips

are seasoned with salt and pepper and deep-fried. Then,

 it is simmered in a sauce made by mixing soy sauce,

ginger, hot sauce, garlic, honey and brown sugar. The

 sugar contained in the sauce lends a glutinous feel to

the dish and this makes the food sticky.

 

Sticky Lemon Rolls with Lemon Cream Cheese Glaze–

 Modeled after the cinnamon rolls and bread, this roll

 prepared with a buttery dough, lemon and nutmeg, this

 dish owes all its gluey feeling to the gooey sugar and

lemon filling and the cream cheese coating. For this

sticky food, first a sticky dough is prepared by adding

 the key glutinous ingredients to the flour like sugar,

 butter, milk and eggs. Then rolls are made from the

 dough, baked and filled with a soft and glutinous filling.

 

Pork chops are among Food Network fans' favorites,

so we've collected our most popular recipes that show

 off these standbys made spectacular.

 

 

A pork chop is a chop of pork (a meat chop) cut

 perpendicularly to the spine of the pig and usually

containing a rib or part of a vertebra, served as an

 individual portion.

 

The center cut or pork loin chop includes a large T

shaped bone, and is structurally similar to the beef

T-bone steak. Rib chops come from the rib portion

of the loin, and are similar to rib eye steaks. Blade or

shoulder chops come from the spine, and tend to contain

 large amounts of connective tissue. The sirloin chop is

 taken from the (rear) leg end and also contains a large

 amount of connective tissue. The so-called "Iowa Chop"

 is a thick center cut; the term was coined in 1976 by the

Iowa Pork Producers Association. A "Bacon Chop" is cut

 from the shoulder end and leaves the pork belly meat

attached.[1] Pork chops are sometimes sold marinated

to add flavour; marinades such as a chilli sauce or a

 barbecue sauce are common. As pork is often cooked

 more thoroughly than beef, thus running the risk of drying

 out the meat, pork chops can be brined to maintain

 moistness.

Pork chops are suitable for roasting, grilling, or frying,

 but there are also recipes of stuffed pork chops. They

 can be used boneless or bone-in. There is a belief

that bone-in chops taste better because bones make

the meat juicier by retaining the moisture inside.

[citation needed] Pork chops are usually cut between

 1/2 inch and 2 inches thick. New and better breeding

 techniques for hogs have resulted in the ability to

 cook pork to a lower temperature, about 145 degrees,

 and still allow the meat to be consumed safely and

 remain juicy.