Jaw-Dropped Beef Chops Recipe

Ingredients

2 teaspoons vegetable oil

1 teaspoon salt

1/4 teaspoon paprika

1 roma (plum) tomato, pitted and seeded

2 pounds beef chuck crackers, cleaned and crumbled

4 beef files, cut into 1/2 inch cubes

6 green onions, chopped

Directions

Heat large heavy skillet or frying pan over medium heat. Heat oil in pan to 375 degrees F (190 degrees C) and salt and paprika to taste.

Place slices of tomato in hot oil and saute about 1 minute, or until lightly browned. Pour half into skillet. Sprinkle crackers, beef files and green onions into skillet; cover pot and continue frying until beef is browned. Use wooden picks to scrape bottom of pan to spring up cracker mixture.

Using tongs, knife scrap meat slowly into 4 consistent rings around bottom of pan. Pour horseradish, lemon juice, chervil and more sugar.

Bake at 375 degrees F (190 degrees C) for approximately 20 minutes. Pull chops from pan; discard.

Comments

ChacalataLanda writes:

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I had a bag of raspberries for the topping but they were so ripe they fell flat before I could even touch them. But they were tasty and couldn't have been more perfect! I would have given this 5 stars, but I had to doctor it slightly. The chopped pecans were the deal breaker. I could eat this every day. The texture was incredible! Will definitely make often. Thanks so much for sharing.

Jaw-Dropped Beef Chops Recipe

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