21 chop meat recipes

Pork chops seared then simmered in a roasted poblano-cilantro sauce spiked with cumin and coriander. A fast, Southwest-style skillet dinner with mild smoky chile heat, on the table in about 20 minutes.

Seasoned lamb chops are seared in hot skillet, then coated and served with a delicious apricot mixture.

Beer-marinated grilled pork with lemon pepper seasoning. A two-ingredient marinade that works for ribs, chops, or roasts with an overnight beer soak for tender, flavorful meat.

Lean ground turkey cocktail meatballs baked on a broiler pan with a sweet-tangy chili sauce dip. Lower-fat party appetizer, makes about 50 bite-sized balls.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

One-skillet pork loin chops braised with acorn squash, onions, sage, and garlic in chicken broth. A savory fall dinner with tender meat and silky squash.

Three-ingredient pineapple rum sauce with fresh chopped pineapple, brown sugar, and rum. No cooking required. Spoon over ice cream, pound cake, or grilled meat.

Cajun red beans and rice cooked in the microwave with ham, onions, garlic, and cayenne pepper. A Louisiana Monday night staple that simmers hands-free in a microwave-safe casserole.

Quick herbed brown sauce simmered with chopped onion, parsley, tarragon, thyme, and a splash of vinegar. A savory, tangy pan sauce for chicken or roasted meats in just 15 minutes.

Winter pie cooks raisins, finely chopped carrot, and apple with cinnamon, clove, and nutmeg in a spiced syrup, baked between two crusts. Thrifty old-fashioned mincemeat-style pie without the meat.

Pork chops bake over a bed of rice with sliced tomatoes and onions in this simple one-dish dinner. The juices from the meat and vegetables flavor the rice as it cooks.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter. It is used to flavor soups and sauces, as a garnish, and a stuffing. Take a thinly pounded pork chop, veal or chicken cutlet, or even a flank steak. Spoon the precooked duxelles down the center. Roll the meat and then sauté or roast it.

Old-fashioned beef and barley vegetable soup built from meaty soup bones simmered low and slow with pearl barley, carrots, celery, tomatoes, and sweet green peas. The kind of soup that warms you from the inside out.

Bone broth caribou soup loaded with potatoes, carrots, parsnips, turnip, and cabbage, seasoned with juniper berries and white wine. Even better the next day.

Swiss steak braised low and slow with onions, garlic, and ketchup until fork-tender. A simple, old-fashioned beef dinner with just a handful of ingredients.