Servings: Serves 4.
Ingredients:
1 cup canned low-salt chicken broth
2 tablespoons dry white wine
2 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
4 3/4-inch-thick boneless pork loin chops
1 tablespoon vegetable oil
2 green onions, chopped
Preparation:
Combine chicken broth, wine, soy sauce, sugar, ginger and garlic in shallow glass dish; whisk to blend.
Add pork and turn to coat.
Refrigerate at least 30 minutes and up to 3 hours.
Heat oil in heavy large skillet over medium-high heat.
Drain pork and reserve marinade.
Add pork to skillet and saut茅 until cooked through, about 5 minutes per side.
Transfer pork to platter.
Add marinade and green onions to same skillet.
Boil until reduced to glaze, about 1 minute.
Spoon glaze over pork.
hope this helps. enjoy.Does anyone have a good,quick pork chop recipe?
Brown chops in skillet, cover with beef or ckicken broth. Simmer for twenty minutes. Dump in a can of condensed mushroom soup. Simmer another fifteen minutes. Eat'em.Does anyone have a good,quick pork chop recipe?
Get del Monte diced caned tomatos in gralic, basil, oregeno flavor...brown the pork chops, drain the grease, add the tomoatos simmer for a few more min until cooked through, and server over garlic mashed potatos
I use Shake 'n Bake for pork chops. It's quick and oh so good. Love 'em.
I take pork chops and cut a pouch in them, like down the side. I make stove top stuffing and I stuff it inside each pouch and close it up with toothpicks to keep it from leaking out. Then, I arrange them in a casserole dish and put any left over stuffing around it, add about a half cup of water to keep it moist, and bake it until the pork chops are done. The stuffing gives the pork chops alot of flavor and you automatically have a side dish to go with it! Very easy and very delicious, if I might say!
My kids LOVE pork chops cooked in a bit of salsa with some corn kernels, corn bread and cold cold milk!
try simmering a pork chop with butter and garlic
shake and bake
Put oil in frying pan and heat until hot. Brown the pork chops on both sides. Now add the chicken broth, onions, garlic and any other spices that you might like into the frying pan. Simmer on low heat for about an hour.
The pork chops are tender and not dried out.
plain salt and pepper,, 1tbs. per lb of porkchop formen grill serve under apple sauce
cook in a griddle pan in its own juices about 6 mins each side!
PORK CHOPS AND RICE
4 center cut pork chops, bone-in
2 cans Cream of Mushroom soup
1 can water
2 tablespoons of vegetable oil
garlic powder
Tony Chachere's Cajun seasoning (or equivalent)
garlic powder, to taste
1 cup rice
Heat oil on medium heat and brown pork chops.
When brown, drain oil and add both cans of soup. When cans are empty, fill one can with water and pour into pan and stir. If you want more gravy, you can add a little more water. Cover and simmer, stirring occasionally for about 30-45 minutes. If you simmer longer, the meat will be more tender. Mine fall off the bone!
Adjust seasonings as it cooks. Taste occasionally; add more garlic powder and Tony's to the gravy while it simmers.
Cook 1 cup rice as directed on package. You can use Minute Rice if you prefer.
Serve together and pour gravy over rice.
I donot eat pork
but
Campbell's庐 Easy Skillet Pork Chops
From: Campbell's Kitchen
Prep/Cook Time: 25 minutes
Serves: 4
Ingredients:
4 bone-in pork chops, 3/4'; thick
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream Mushroom Soup
1/4 cup milk
1/8 tsp. pepper
4 cups egg noodles
Directions:
SPRAY nonstick skillet with vegetable cooking spray and heat 1 min. Add chops and cook until browned.
ADD soup, milk, and pepper. Heat to a boil. Cover and cook over low heat 10 min. or until done. Serve with mashed potatoes and use sauce for gravy.
1/2 cup Dijon mustard mixed with 2 tbsp. melted butter and the juice of half a lemon. Italian style breadcrumbs.
Dip your chops in the mustard mixture then into bread crumbs. Place on a foil lined cookie sheet and bake at 350 till done. I like to drizzle olive oil or melted butter on my coated chops before putting them in the oven because it helps browning and gives them that crispy, rich crust.
This sounds bizarre, but slather them with mayonnaise, slice some onions on top, and bake them for about 25 minutes (for boneless...more like 40 for bone-in) at 350 til the mayo hardens slightly and turns a little golden. It adds a little zing.
Otherwise, I'll use apricot jam on top. Same cooking time.
Good luck!
Pork chops don't need much in the way of preparation. If you want a fast and easy way this is what I do.
Pork Chops
seasoned salt %26amp; pepper
Egg - beaten with 2 tbsp of water
Panko or Bread Crumbs
Flour
Oil (about an inch deep in heavy skillet) heated to about 350
Season chops with seasoned salt and pepper(sprinkle lightly unless you're familiar with how salty your 'sprinkling' is. Depending on how many chops you have, mix a few tablespoons of flour with a cup of bread crumbs/panko. Put the chops in the beaten egg and then into your crumb mixture until coated. *I press the crumbs into the chops a bit* Then slide the chops into the oil and when the breading is the right color turn it over until both sides are golden brown. If they are less that 3/4 inch thick they will be done..
I don't have one, but try foodnetwork.com because they have a lot of pork recipes. Otherwise, pork is disgusting to eat, I hope I am not offending you.
Bake them in the oven at 350 for almost 2 hrs. Glaze the top w/ bbq sauce mixesd w/ grape jelly. Or make some stove top stuffing, put on top of chop w/ another chop on top, fastened by a tooth pick, cook for al,most 2 hrs at 350
Try this its delicious and is a mexican and puerto rican favorite dish!
Choose the pork chops you want, regular or centercut
season the porkchops with, Sazon, Adobo, black pepper, n very light salt.
You can either fry it on the stove. or bake it in the oven.
eat with mac and cheese or rice, or smashed potatoe!!
This is one of my favorite pork chop recipes from Lidia Bastianich's Italian table cookbook - we make it all the time at home:
Spicy Pork Chops
http://recipes.lidiasitaly.com/ProductDe鈥?/a>
Hope you like it!
I brown pork chops and then add 1 can of cream of mushroom soup and and equal amount of milk. I let them simmer until done. About 10 minutes or so.
1. beat an egg
2. dip your chops in the egg
3. then dip your chops in bread crumbs
4. fry them up in veggie or olive oil and you are done
abour 4mins on each side
5. use a chunky applesauce or mangosauce a dip or sauce!! its supper yummy!! and EASY!!!
Pork chops
Potatoes, cut into fourths
small corn on cobs
1 green pepper, cut into fourths
any other veggies: Zucchini, cut up, squash, cut up, carrots
garlic, salt, pepper (lemon?)
Place a large pc. of foil in a 9X13 inch pan (larger than the pan) Place ingredients in the foil, wrap. Bake at 350 for 1 hr. YUMMY
If you don't have anything in your pantry, I would just thinly slice some onions and saute in olive oil and butter. Take them from the pan, then brown your pork chops with seasoning and a little Worchestire sauce, then return the onions to the pan!
If you have a little more time/ingredients, this is my favorite. Take a can of apple pie filling and place in the bottom of a casserole dish. Place pork chops on top. Spoon prepared stove top stuffing on top of chops and bake in 350 oven for 30 minutes. Delicious!
check foodnetwork.com they have the best recipe that i use all the time!
Pork Chops with Dijon Sauce Recipe
We found this recipe in a New York Times Sunday Magazine over a year ago and have prepared it several times since. The Dijon cream sauce perfectly complements the pork. Goes well with new potatoes and green beens.
1 Tbsp butter
1 Tbsp olive oil
4 center-cut rib or loin pork chops, bone in (preferred), about 1 1/4 inch thick
Salt
Freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken stock
1/2 cup heavy cream
1 Tbsp Dijon mustard
1 Tbsp chopped parsley (optional)
1 Melt the butter in the oil in a large deep skillet over medium high heat. Season chops with salt and pepper and brown them, about 2-3 minutes on each side. Reduce heat slightly if the chops brown too quickly.
2 Remove chops from the pan and pour off most of the fat. Add the green onions or shallots and cook on med high heat until softened, about 1 minute. Add wine and bring to a boil, scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer and cook until chops are tender, about 15 to 20 minutes.
3 Remove the chops to a warm platter; cover with foil to keep warm. Raise the temp of the pan to boil the pan juices, reduce the juices by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces and thickens. Remove from the heat and whisk in mustard and parsley. If you want, add more mustard to taste. Spoon sauce over chops and serve.
Serves 4.
Grey Poupon :)
Just slather them in french mustard and cook them up! I hated pork until my husband made this! It's surprisingly easy and yummy :)
Another one that's really really good is to brown the chops with jerk seasoning, add dried cranberries and water to just cover, cover and reduce to low.
Cook some rice, by the time it's finished, the pork is fabulous!
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