Chops are quick to cook and work best with just simple preparation.
Stuffing a roast makes the meat flavourful, juicy and a guaranteed showstopper. Substitute mozzarella or Fontina cheese for Gouda if you wish.
Lamb loin chops are cut across the bone, separating the tenderloin from the loin. They are more tender and are usually cut thicker than the longer rib chops. Both marry nicely with the orange-flavoured teriyaki sauce, which also serves as a glaze when brushed on the chops while they're grilling.
The classic combination of black pepper and coriander seeds is delicious on thick, juicy steaks, such as T-bones, sirloins or strip loins.
Serve this rustic, bistro-style dinner with mashed or roasted potatoes and steamed green beans. Use grain-fed veal rib or loin chops.
A thick-cut T-bone or porterhouse works best for this Italian-style steak. Standing it up on the base of the T-bone heats up the bone, which helps cook this extra-thick cut through to the centre. The tenderloin piece cooks faster than the strip loin, so serve it to the people who prefer their steak a bit more done.
I don't eat sugar as an additive at all and am quite health-conscious with my diet. This recipe has no added sugar but is sweet from natural fruit sugars. Many of my friends are not quite so health-conscious, so I try to create healthful yet delicious entrees to share with them. I chose pork as a base for this recipe because it is highly available and inexpensive; so that even for a budget of under $60 anyone could host a dinner party and confidently serve a fabulous entree (students included!). Finally, I enjoyed the challenge of transforming a typically dry and, in my dining experiences, boring cut of meat into an exciting and unexpectedly flavorful dish with Canadian ingredients from my birthplace of Winnipeg and my new home in Ontario.
Cool noodles contrast with hot, succulent grilled pork loin (or use boneless chicken). You can prepare the noodles and sauce a few hours before assembly.
Choose your chop: lamb loin is thicker and more tender than the chewy, steak-flavoured shoulder chop. Either one grills quickly and has lots of flavour.
