Simple Pork Chop Recipe?

I have a few chops in the fridge.Don't have a super-huge selection of ingredients.What is a simple recipe for them,more importantly,a good recipe for a reduction sauceSimple Pork Chop Recipe?
Smothered Pork Chops





1 cup all-purpose flour


2 tablespoons onion powder


2 tablespoons garlic powder


1 teaspoon cayenne


1 teaspoon salt


1/2 teaspoon freshly ground black pepper


4 pork chops, 3/4-inch thick, bone-in


1/4 cup olive oil


1 cup chicken broth


1/2 cup buttermilk








Chopped fresh flat-leaf parsley, for garnish


Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.


Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.Simple Pork Chop Recipe?
2 large eggs


1 cup dried Italian-style bread crumbs


3/4 cups freshly grated Parmesan


4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)


Salt and freshly ground black pepper


6 tablespoons olive oil


Lemon wedges, for serving








Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.


Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.





if not that one then try this one





Onion Marmellata:


1/4 cup olive oil


4 large onions, thinly sliced (about 3 pounds)


1/4 cup orange marmalade


1 tablespoon chopped fresh rosemary


1 tablespoon chopped fresh thyme


1 teaspoon kosher salt


1 teaspoon freshly ground black pepper


2 tablespoons balsamic vinegar


1 tablespoon sugar (or more to taste)


Pork Chops:


1 tablespoon chopped fresh rosemary


1 tablespoon chopped fresh thyme


2 cloves garlic, minced


1 teaspoon kosher salt


1 teaspoon freshly ground black pepper


4 to 6 pork chops


1/4 cup chopped fresh flat-leaf parsley








For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.


Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.





About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.
season the chops with salt, pepper, and garlic powder, then you can saute the chops in a lightly oiled skillet. brown them on both sides and remove from the skillet when done. pour in some chicken broth or water and using a spatula, whisk around all those little tiny bits from the bottom of the pan until its smooth...add in a little flour that has been mixed with some water...it will thicken, (you can even add in some milk)simmer for a few minutes on low, then put it over the chops.
MARINADE FOR GRILLED PORK CHOPS





2 (10 oz.) bottles soy sauce (lite or reg.)


2 to 4 bottles water


1 tbsp. honey


1 tbsp. orange juice





Use large pan with cover. Use 2 bottles cold water to 1 (10-ounce) bottle of soy sauce. (May use 1 to 1 ratio if stronger, marinade taste desired). Add orange juice and honey, stir thoroughly. Add 10 to 12 pork chops or pork steaks to marinade mixture. Cover completely with marinade for at least 8 hours. Grill over hot fire and serve.
Pork Chops, browned in a pan and drained.


1 can cream mushroom soup.


Milk.





Fry the chops, add the soup and bake at 350 degrees until the meat falls off the bone.





Left over sauce is good on rice or mashed potatoes. Vary flavor by adjusting the pork chop drippings.
Try Joe's Rosemary Chops at


http://allsecretrecipes.blogspot.com





My family really loves it, and the balsamic reduces a bit to give them some wonderful flavor.





Good luck!
Brown Sugar


Mustard


Ketchup


Water


mix together and cover chops


bake 350 -45 minutes


delish!
omg... what the first person said is exactly what mine was... Now you have too people telling you its super good!