Does anyone have any ';exciting'; recipes for pork chops?

heres one that my kids love:


take flour, S%26amp;P put it in a plate, then beat 1 or 2 eggs and add milk put it into a pie plate. then take the pork chop dip into the flour then into the eggs and back into the flour. over med heat in a skillet add some Extra Virgin Olive Oil place the pork chops into the skillet cook each side until golden brown on both sides. Remove from skillet. add cream of chicken soup and about 1/2 a can of milk or more and mix add seasoning salt and parsley. put soup into skillet and add pork chops cook until chops are done. I serve it with rice or mashed potatoes.Does anyone have any ';exciting'; recipes for pork chops?
McCormick has Garlic Peppercorn marinade - try it - it's great on anything but the best results have been with pork chops.Does anyone have any ';exciting'; recipes for pork chops?
rub in olive oil


coat in pecans
bbq sauce %26amp; apple juice concentrate
To me, it was exciting.... Hope you like it too!





%26lt;%26lt;%26lt;%26lt; Fruit -filled Pork Chop %26gt;%26gt;%26gt;%26gt;%26gt; Serves 8





1 Rack of pork, containing 8 cultets


500g blueberries or blackcurrants


6 tablespoon garlic salt


5 tablespoon freshly ground black pepper


2 tablespoon olive oil


250 ml dry white wine





1) Preheat over to 200 degree C/400 degree F/ Gas 6.





2)Using a sharp knife to separate bones from meat, leaving both ends intact, to make a pocket. Trim excess fat from outside of rack.


3) Mix garlic salt with 3 tablespoon of black pepper in a bowl, rug mixture on the meat, mix 2 tablespoon of black pepper with the blueberries in a bowl, place half of the fruit mixture in pocket of meat.


4) Place meat in a flameproof baking dish, brush pork with olive oil and bake for 30 minutes.


5) Reduce oven temperature to 180 degree C / 350 degree F / Gas 4 and bake for 1 hour longer or until cooked. Remove meat from pan, place on a warm serving platter, cover with foil and set aside to stand for 15 - 20 minutes.


6) Add wine and remaining fruit to baking dish and bring to the boil over a medium heat. Reduce heat and simmer, stirring constantly and scraping bash of dish for 10 minutes or until sauce is reduced to half.


7) Serve sauce with pork chops.
Pork Chops with Toasted Spice Rub and Apple Dressing


Prep Time: 15 minutes


Cook Time: 40 minutes


Yield: 4 servings





4 (12-ounce) center-cut pork chops


salt


2 tablespoons Toasted Spice Rub, recipe follows


2 tablespoons extra-virgin olive oil


1/3 cup dry white wine


1/2 cup Honey Roasted Apple Sauce, recipe follows





Preheat the oven to 350 degrees F.


Season both sides of the pork chops with salt and toasted spice rub.





Heat the oil in an ovenproof skillet over medium heat and sear the pork chops until golden brown, about 4 minutes on 1side and 1 minute on the other side. Place pork chops on baking sheet. Remove excess oil from skillet.





Bake the chops until just cooked through, about 8 to 10 minutes. Remove to a serving platter.





Over medium heat, add the wine to the skillet, stir, and reduce to 1 to 2 tablespoons; add the apple sauce and bring to a simmer. Spoon over each chop.





Toasted Spice Rub


1/4 cup fennel seeds


1 tablespoon coriander seeds


1 tablespoon peppercorns


1 teaspoon crushed red pepper flakes


1/4 cup chili powder


2 tablespoons salt


2 tablespoons ground cinnamon


Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel begins to turn light brown, add the red pepper flakes, and toss several times. Immediately turn the spice mixture out onto a plate to cool.





Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.





Keep the spice mix in a glass jar in a cool, dry place, or freeze.


Yield: 1 cup


Honey Roasted Apple Sauce:


12 apples


2 tablespoons butter


2 tablespoons fresh lemon juice


1/2 teaspoon salt


1/3 cup honey


Preheat oven to 425 degrees F.





Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks, place in a large bowl. Heat a large skillet or roasting pan over medium-high heat. Add the butter. When the butter begins to brown, add lemon juice, then add the apples and salt. Cook until the apples just begin to color, about 4 minutes. Stir in the honey. Roast the apples in the oven until soft and lightly caramelized, about 12 minutes. Fork mash for a chunky version or puree in food processor for a smoother sauce.


Serve warm, room temperature or cold. Yield: 8 servings





Hope this is good for you!!!
Not sure how ';Exciting'; you are looking for. Here are a couple to make it different and oh so good.


First is a simple raisin sauce using a small box of raisins, a tsp of vinegar, and a cup of water. Heat until raisins are plump and sauce thickens, then poor it over the chops and bake them normally.


Second is to smother them in either a quality duck sauce or sweet and sour sauce.


Lastly and my favorite, place the chops in a baking dish, cover with a can of diced tomatoes, chopped onions, and a little garlic powder, then add some italian seasoning and bake until done.
Im having pork chops tonight, and Im gonna use shake and bake. With the chops, Im gonna have white rice and asparagus, with a side of mushroom soup as gravy .
Apricot Chops





1 tablespoon olive oil


4 (1 inch thick) bone-in pork chops


salt and pepper to taste


1 cup apricot jam


1 cup Catalina salad dressing


1 (1 ounce) package dry onion soup mix


1 garlic clove, crushed








DIRECTIONS:


Preheat oven to 400 degrees F (200 degrees C).


Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.


Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.


Bake in preheated oven approximately 40 minutes, until internal temperature has reached 160 degrees F (70 degrees C), or pork is no longer pink in the center.
marinate in jim beam bbq sauce from costco and grill!
i made this recipe it is soooo good...good luck








Hickory-Smoked Pork Chops with Braised Greens and Green Onion Rice Pilaf











For the Greens:


2 tablespoons olive oil


1/4 pound hot andouille sausage, removed from casing and crumbled


1 cup sliced yellow onion


1 tablespoon minced garlic


1 pound collard, mustard, or beet green leaves, or a combination


2 cups chicken stock


1/2 teaspoon salt





For the Rice:


2 tablespoons olive oil


1/4 cup small-diced onion


1/2 teaspoon minced garlic


1 cup long grain white rice


2 cups chicken stock or water


1 teaspoon salt


1/2 teaspoon white pepper


1/4 cup chopped fresh green onion tops





For the Pork Chops:


4 (12-ounce) double-cut pork chops


2 teaspoons Essence, recipe follows


2 teaspoons salt


1 teaspoon fresh cracked black pepper


2 tablespoons olive oil


Hickory wood chips





Special Equipment: stovetop smoker





For the Greens: Heat a large, 12-inch saute pan over medium-high heat. Add the olive oil to the pan, and once hot, place the sausage in the pan and cook, stirring occasionally, until sausage is well browned and most of the fat has rendered from it, about 4 to 5 minutes. Add the onions to the pan and cook, stirring often, for 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add all of the greens to the pan and cook, stirring frequently, for about 1 minute. Add the chicken stock and salt and bring the liquid to a boil. Cover the pan and reduce the heat to medium-low. Cook until the greens until tender, about 20 minutes. Remove the lid, and raise the heat to medium-high, and continue to cook until most of the liquid has reduced, about 5 minutes. Taste and re-season the greens if necessary.





For the Rice: Preheat the oven to 350 degrees F.





Place a 1-quart ovenproof saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onions. Sweat the onions, stirring often, until the onions are translucent, about 4 to 5 minutes. Add the garlic to the pan and saute for 30 seconds. Add the rice to the pan and saute, stirring frequently, until the rice is toasted, 4 to 5 minutes. Season the rice with the salt and white pepper. Add the chicken stock to the pan and stir occasionally until the water comes to a boil. Place a lid over the pan and place the saucepan in the oven. Cook for 30 minutes. Remove from the oven and let stand for 5 minutes. Remove the lid, and use a fork to stir the green onions into the rice. Serve while hot.





For the Pork Chops: Season the pork chops evenly on both sides with the Essence, salt and pepper. Set a large, 12-inch saute pan over medium-high heat and add the olive oil to the pan. Place the pork chops in the pan and sear for 3 minutes. Turn the pork chops to the other side and sear for 3 minutes. Remove from the heat.





While you are browning the pork chops, prepare a stovetop smoker with hickory wood chips, and place over a medium heat. Leave the lid cracked open as the pan heats on the stove. Place the browned pork chops in the smoker. As the pan begins to smoke, completely shut the lid and allow the pork chops to smoke until an instant read thermometer registers 140 degrees F, 15 to 20 minutes. Allow the pork to rest, uncovered, as you divide the rice and greens among 4 warmed entree plates. Place a pork chop on each plate and serve immediately.





Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):


2 1/2 tablespoons paprika


2 tablespoons salt


2 tablespoons garlic powder


1 tablespoon black pepper


1 tablespoon onion powder


1 tablespoon cayenne pepper


1 tablespoon dried oregano


1 tablespoon dried thyme





Combine all ingredients thoroughly.
I'm not sure how exciting of a recipe this is but here it goes.


I love to use terryaki sauce and a can of dole crushed pineapple drained. Then marinated the chops in this mixture over night. (be sure to shake off excess marinade before putting on the hot grill. Next night I usually throw them on my stove top grill for about 5-6 minutes on each side(depends on thickness of the chops). Serve with some lo mein noodles. This whole meal will take you like 15 minutes to make. Enjoy





Another recipe I love is stuffed chops


I buy the thinly sliced pork steaks which I season with fresh garlic, 1 tsp of cumin, and a tbsp of Italian seasoning, and 2 boxes of chicken stove top stuffing. I make the stuffing and put a layer of it on top of the chop, then add another chop to the top. I stick them in the oven for about 25-min on 375. Serve with a Caesar salad. This whole meal will take you about 25 to 30 minutes. Enjoy!
Stuffed Pork chops.


make a batch of uncle bens or any brand of wild rice mix. cut pork chops open and stuff mixture in side. Season chops to your taste on outside then bake until done.