my mom and i made a deal.
now i have to cook dinner for a week.
tonight i am cooking pork chops.
i want to impress them but don't really want to go shopping.
something fast and simple...
please help me!
best recipe gets 10 points!!!
also what sides would go with the dish?Does any one know of a quick,good and simple pork chop recipe?
This question is hard to answer because you say you don't want to go shopping, yet we don't know what ingredients you have on hand. Here are a couple of easy chop recipes. Hopefully, there's one that suits your pantry...
***Creamy Potato Pork Chop Bake***
1 tablespoon vegetable oil
6 pork chops
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 cups French-fried onions, divided
DIRECTIONS
Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9x13 inch baking dish. Arrange pork chops over potato mixture.
Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees F (70 degrees C). Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.
***Gravy Baked Pork Chops***
4 (1 1/4 inch thick) pork chops
salt and pepper to taste
1 tablespoon butter
3/4 cup milk
1/4 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
**Serve with mashed potatoes and a veggie, like green beans.
***Easy Pork and Apples***
Preheat oven to 375 degrees.
Salt and pepper the pork chops to taste. Place chops in a 9x13 glass casserole dish.
Wash the apples, and cut lengthwise. Remove any seeds. Leave the apple skins on. Sprinkle the top of each pork chop with 陆 tablespoon sugar. Place half the apple (with skin) on top of each pork chop.
Bake for 20 minutes. Remove pork chops from oven. Take apple halves and place to the side. Flip the pork chops over to other side. Sprinkle 陆 tablespoon sugar on pork chop side that is now facing up. Place each apple half back on top of pork chop.
Put back in over for another 20-25 minutes. Pork chops are done with juices run clear.
Remove pork chops from oven, and take the apples off the tops of each. Discard apples. If necessary, cut into chops to examine doneness.
Tips:
Serve with baked potato, rice, or applesauce.
Pork chops will have a wonderful cured tasteDoes any one know of a quick,good and simple pork chop recipe?
Almost anything means you have to go shopping.
For the basics, oil a fry pan and fry them quickly on both sides to brown, then pour some flavorful liquid over them (I like onion soup) cover the pan and cook for 30 minutes at a simmer. If you happen to have a tomato and/or an onion in the house, put a slab of either or both onto the chops before covering.
The worst thing you can do with pork is let it get dried out.
I don't mean to dispute well-meaning others here, but if you are using a shake mix that you put raw meat into, please don't try to save it in the fridge. A shake mix should be one use only. You can contaminate the whole batch of shake mix if you put raw meat into it.
Pork Chop and Potato Bake
Ingredients
1 tbs vegetable oil
4 pork chops
1 (10.75 ounce) can condensed cream of chicken or mushroom soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 cups French-fried onions, divided
Directions
Preheat oven to 350 degrees F
Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper towel.
In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9x13 inch baking dish. Arrange pork chops over potato mixture.
Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees F. Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.
make a blend of 1/2 cup flour, 1/2 cup corn starch, 1 teaspoon seasoned salt (Lowerys is good), 1 teaspoon rubbed sage. Shake well in gallon size zip lock bag.
Dredge porkchops in the above mixture. Put sack of flour mix in fridge for another time.
Fry pork chops in melted butter over medium heat about 3 to 5 minutes on each side depending on thickness.
Peas and carrots in butter sauce, Steamed broccoli and/or cauliflower, and traditionally something with apple in it. I like apple sauce or fried apples.
fried apples:
melt a quarter cup of butter in heavy skillet, toss in sliced apples with or without peels on them, cook til tender over medium to low heat, Drain off any remaining butter. sprinkle 1/4 cup sugar and 1 teaspoon cinnamon blended over them and let them glaze a bit.
I really wish we knew what you had on hand, but here are my favprite pork chop recipes.
The first has everything you need in it. Add a a nice dinner salad ad you are done:
Pork Chop Bake:
6 pork chops (approx 5oz each)
3 Potatoes
3 Carrots
1 onion
2 Cans cream of mushroom soup
1 1/2 Cans of Milk
3 Tbsp Flour
salt and pepper
Brown the chops in a skillet that has been lightly oiled. As the chops are browning slice the carrots potatoes, onions, and carrots. Place the browned chops in a 9x13 baking dish.
Layer on the veggies. In a separate bowl mix the soup and flour until smooth, then add the milk. Pour over the chops and veggies and then cover and bake for 1 hour at 350. Then remove lid and continue to bake for another 15min.
---------
Serve this one with some roasted potatoes.
Autmn Chop Skillet:
All you need is 2 chops, 1 red bell pepper-cut into 1 in pieces
1 apple peeled and sliced.
Season the chops with salt and pepper, cook the chops in a tiny bit of oil, brown on one side and turn, add the onions, pepper, and apples. Cook until chops are done and the other ingredients are crisp tender. Serve with rice.
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Sweet Chop Bake:
The next recipe is for as many chops as you want to make. Salt and pepper both sides of the chops, place in a baking dish. Top EACH chop with the following
1 tbsp brown sugar
1 tbsp ketchup
1 slice onion
1 slice lemon
Bake at 350 for about 30-45 min depending on how many chops, and how thick they are. This dish creates just a tiny bit of a nice sweet tangy sauce. You can simmer an extra serving or 2 the topping ingredients on the stove top with a little water if you would like. I serve this dish over rice also. Different sounding but very good!!!
do you have apples at the house and cinnamon? or even raspberry jam
Butterfly the pork to make a pocket in the middle set as side
in a bowl dice apples into small pieces and add cinnamon and butter if you have whiskey add a shot mix well place mix inside pork chops using toothpicks to keep closed cook until pork is done and wow its delicious. mashed potato or sweet potato and green beans will go perfect side of apple sauce also.
i cook mine many different ways, you could either use a shake an bake in oven, or on the stove, or sometimes I cook it in Asian Ginger. I just buy a jar of it and pour it in the pan and lay the chops in it and let it simmer, sooo yummy. You could use cream of mushroom soup, then make some rice for a side.
For sides I almost always have some mashed potatoes and a mix veggie. A salad would be great too, pasta or lettuce!
Another good and VERY simple recipe you could do sometime while you are working off your bet is a very yummy chicken recipe.
All you need is boneless chicken, spag sauce, mozz. cheese and Parmesan cheese,
Pour a can of spagetti sauce w/ 1/2 cup of Parm. cheese in a pan, add ur chicken, the sprinkle mozzarella cheese on top and let it simmer, then when it is done, I put lots of mozz cheese on top of chicken and let it melt, then serve, My kids LOVE it!! Just an idea...
you could marinade the pork chops in balsamic vinegar and basil for about 30 mins. then cook them in a skillet on the stove for about 5-10 mins on each side. mashed potatoes with chives, steamed carrots, and chopped tomato with balsamic vinegar are sides that go wel with pork chops
Put on salt, pepper and garlic powder. Fry in a little bit of oil over Medium heat till done. They can be slightly pink in the center (Check by cutting a slit in the center with a knife)
Serve with buttered mashed potatoes, applesauce, a veggie and salad.
For dessert: Ice Cream and cookies.
I sometimes cook mine in Italian dressing, instead of using cooking oil. Either that or Shake %26amp; Bake is always a good standby!
Hunterfisher has a simple, classic recipe. Good answer!
Shake %26amp; Bake
Place chops in tray or casserole. Lightly drizzle Italian dressing a little Worcestershire sauce, A1, Hot sauce (Texas Pete, Crystal, Trappey's...)
onion power garlic power and ground pepper.
Turn thouroughly to coat evenly. Let chops sit in seasoning for at least 1/2 hour turning at least once,.
A charcoal grill is best. Sixteen minutes total for 1/2-5/8th inch chops. A little longer for really thick chops. Turn four times 4min-4-4-4. Chops are done at 160-165, but if you cook them this way they will be done.
If you must cook inside, a broiler or grill is best, so the marinade can drip away. Indoor grill cooking time on medium low will be similar, but may run a little longer. If you cook in a skillet, let the marinade drain off the chops before cooking.
Baked or grilled potatoes go great with pork chops.
Real bake - 1 hour in oven at 400-450
Fake bake - Microwave 2-4 cleaned, pierced potatoes (Still damp) in paper towel cocoon. 8 minutes - full power. Finish on grill or in oven for 10-15 minutes. (For moister potatoes, before grill/oven lightly oil with corn or vegetable oil and wrap in foil.)
Grilled potatoes on outdoor grill- Its a long read, but its really easy.
Slice 2-4 potatoes ~1/4 to 3/16 inch. You can leave the skin on if you like. I do.
One sheet large aluminum foil ~2 feet long. Lay flay on counter.
Spray center area of foil with cooking spray. Lightly sprinkle your favorite seasonings (Onion powder, garlic powder, salt, pepper...) on the foil. %26lt;%26lt;Yes - On the foil)
Arrange potato slices in one layer in the middle of the foil. Repeat light seasoning on the top of the potatoes.
Lightly drizze Italian dressing. Add one TBSP of water.
Wrap foil up. It won't cover the center of the top.
Get another piece of large foil, the same size. Lay over the top and carefully wrap around underneath.
You now have a packet that can be turned over without leaking.
Cook on charcoal grill 15 minutes per side.
Veggie- tossed salad, or your choice of green vegetable: Broccoli, Green beans, Brussel Sprouts....
Baked Pork Chops --
.INGREDIENTS
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).
2.Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3.Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4.Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
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Caramel Apple Pork Chops --
.INGREDIENTS
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)
..DIRECTIONS
1.Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2.Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3.In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4.Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
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Quick Brown Rice and Mushroom Pilaf --
.INGREDIENTS
2 tablespoons olive oil
1 small onion, chopped
1/4 cup celery, chopped
1 1/2 cups sliced mushrooms
1 (14.5 ounce) can chicken broth
2 cups Minute庐 Brown Rice, uncooked
1/2 cup chopped walnuts, toasted
2 tablespoons fresh parsley, chopped
..DIRECTIONS
1.Heat oil in medium saucepan on medium heat. Add onions and celery; cook 3 minutes or until crisp-tender, stirring occasionally.
2.Add mushrooms; cook 3 minutes or until mushrooms are tender, stirring occasionally. Add broth; stir. Bring to boil.
3.Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat; let stand 5 minutes. Add walnuts and parsley; mix lightly.
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Cheesy Rice 'n Tomatoes --
.INGREDIENTS
1 tablespoon vegetable oil
1/2 cup chopped onions
2 cups Minute庐 White Rice, uncooked
2 cups chicken broth
2 plum tomatoes, chopped
1 (8 ounce) package cream cheese
1/4 cup shredded Parmesan cheese
1 tablespoon fresh parsley, chopped
..DIRECTIONS
1.Heat oil in medium saucepan on medium heat. Add onions; cook and stir 3 minutes or until tender.
2.Stir in rice, broth and tomatoes. Bring to boil. Reduce heat to low; simmer 3 minutes.
3.Add cheeses and parsley; stir until blended. Remove from heat. Let stand, covered, 5 minutes before serving.
Thursday, December 24, 2009
I need a good stuffed pork chop recipe - like we used to eat at the firehouse. Joe P?
Pork Chops With Apple Stuffing
INGREDIENTS:
6 pork chops, at least 1-inch thick
2 to 4 slices bacon, diced
1/4 cup chopped celery
1/4 cup chopped onion
3 apples, peeled, cored, and diced
1/4 cup sugar
1/2 cup bread crumbs or cracker crumbs
salt and pepper, to taste
2 teaspoons chopped parsley
PREPARATION:
Cut a pocket in each of the chops for stuffing. Fry diced bacon until crisp, then add celery and onion; cook until tender. Add diced apples, sprinkle with sugar, then cover and cook slowly until tender and glazed.
Add bread crumbs; season with salt, pepper and parsley. Stuff mixture into the pockets in chops. Season chops with salt and pepper and brown on both sides in a hot skillet. Reduce heat, add a few tablespoons of water; cover and let cook slowly until done, or about 45 to 60 minutes.
Serves 6.I need a good stuffed pork chop recipe - like we used to eat at the firehouse. Joe P?
INGREDIENTS
* 2 ounces smoked Gouda cheese, shredded
* 4 slices bacon, cooked and crumbled
* 1/4 cup chopped fresh parsley
* 1/8 teaspoon ground black pepper
* 2 (2 1/4 inch thick) center-cut, bone-in pork chops
* 1 teaspoon olive oil
* 1/4 teaspoon salt
* ground black pepper
DIRECTIONS
1. Preheat an outdoor grill for medium heat.
2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!I need a good stuffed pork chop recipe - like we used to eat at the firehouse. Joe P?
No real recipe here....just try stuffing them with either stove top stuffing and chopped apples, or red onions %26amp; chopped mushrooms.
INGREDIENTS:
6 pork chops, at least 1-inch thick
2 to 4 slices bacon, diced
1/4 cup chopped celery
1/4 cup chopped onion
3 apples, peeled, cored, and diced
1/4 cup sugar
1/2 cup bread crumbs or cracker crumbs
salt and pepper, to taste
2 teaspoons chopped parsley
PREPARATION:
Cut a pocket in each of the chops for stuffing. Fry diced bacon until crisp, then add celery and onion; cook until tender. Add diced apples, sprinkle with sugar, then cover and cook slowly until tender and glazed.
Add bread crumbs; season with salt, pepper and parsley. Stuff mixture into the pockets in chops. Season chops with salt and pepper and brown on both sides in a hot skillet. Reduce heat, add a few tablespoons of water; cover and let cook slowly until done, or about 45 to 60 minutes.
Serves 6.I need a good stuffed pork chop recipe - like we used to eat at the firehouse. Joe P?
INGREDIENTS
* 2 ounces smoked Gouda cheese, shredded
* 4 slices bacon, cooked and crumbled
* 1/4 cup chopped fresh parsley
* 1/8 teaspoon ground black pepper
* 2 (2 1/4 inch thick) center-cut, bone-in pork chops
* 1 teaspoon olive oil
* 1/4 teaspoon salt
* ground black pepper
DIRECTIONS
1. Preheat an outdoor grill for medium heat.
2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!I need a good stuffed pork chop recipe - like we used to eat at the firehouse. Joe P?
No real recipe here....just try stuffing them with either stove top stuffing and chopped apples, or red onions %26amp; chopped mushrooms.
Anyone have a really great maple pork chop recipe??
Sadly, I don't have any soy sauce or vinegar....so if you have a recipe without either of these I would really appreciate it! Thanks!!Anyone have a really great maple pork chop recipe??
I don't, not big into maple syrup. If you need the soy sauce or vinegar to thin out the syrup, try some Worchestier sauce, or even just a bit of water.Anyone have a really great maple pork chop recipe??
honey maple pork chops:
20 min 10 min prep
4 servings
2 tablespoons honey
2 tablespoons maple syrup
1/8 teaspoon allspice
4 (6 ounce) pork loin chops (3/4 inch thick)
1/4 teaspoon salt
1/8 teaspoon pepper
1. Heat grill.
2. In small bowl, combine honey, syrup and allspice; mix well.
3. Sprinkle pork chops with salt and pepper.
4. When ready to grill, brush pork chops with honey mixture.
5. Place chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
6. Cook 10 to 15 minutes or until pork is no longer pink in center, turning once and brushing occasionally with sauce.
GRILLED PORK CHOPS WITH MAPLE-CRANBERRY GLAZE
Spice rub
1 tablespoon sugar
1 tablespoon hot smoked paprika (Piment贸n de la Vera)*
2 teaspoons seasoned salt
2 teaspoons dry mustard
2 teaspoons fine sea salt
2 teaspoons celery salt
2 teaspoons garlic salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon ground chipotle chile powder or ancho chile powder
Glaze
3/4 cup jellied cranberry sauce (about half of one 16-ounce can)
1/2 cup pure maple syrup
1/4 cup cran-raspberry juice
2 tablespoons Dijon mustard
1 tablespoon triple sec or other orange liqueur
1 1/2 teaspoons grated orange peel
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Nonstick vegetable oil spray
8 3/4-inch-thick center-cut pork rib chops
For spice rub: Mix all ingredients in small bowl.
For glaze: Mix first 8 ingredients in small saucepan. Bring to boil over medium heat, whisking until smooth. Cool to room temperature.
Do ahead: Spice rub and glaze can be made 1 day ahead. Cover and store spice rub at room temperature. Cover and refrigerate glaze. Rewarm glaze just until pourable before using.
Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sprinkle spice rub generously over both sides of pork chops (about 1/2 tablespoon per side), pressing to adhere. Place pork chops on grill, cover, and cook 5 minutes per side. Brush generously with glaze. Move to cooler part of grill and continue to grill, uncovered, until cooked through, brushing frequently with glaze, about 3 minutes longer per side.
*Available at specialty foods stores and from tienda.com.
Makes 8 servings.
Maple-Mustard Pork Chops
Makes 2 servings
Ingredients:
2tablespoons maple syrup, divided
1tablespoon olive oil
2teaspoons whole-grain mustard
2center-cut pork loin chops (6 ounces each)
Nonstick cooking spray
1/3cup water
Preparation: 1.Preheat oven to 375掳F. Combine maple syrup, olive oil and mustard in small bowl. Brush syrup mixture over both sides of pork chops.
2.Spray medium ovenproof skillet with cooking spray; heat over medium-high heat. Add chops; brown on both sides. Add water; cover and bake 20 to 30 minutes or until barely pink in centers.cream dress
I don't, not big into maple syrup. If you need the soy sauce or vinegar to thin out the syrup, try some Worchestier sauce, or even just a bit of water.Anyone have a really great maple pork chop recipe??
honey maple pork chops:
20 min 10 min prep
4 servings
2 tablespoons honey
2 tablespoons maple syrup
1/8 teaspoon allspice
4 (6 ounce) pork loin chops (3/4 inch thick)
1/4 teaspoon salt
1/8 teaspoon pepper
1. Heat grill.
2. In small bowl, combine honey, syrup and allspice; mix well.
3. Sprinkle pork chops with salt and pepper.
4. When ready to grill, brush pork chops with honey mixture.
5. Place chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
6. Cook 10 to 15 minutes or until pork is no longer pink in center, turning once and brushing occasionally with sauce.
GRILLED PORK CHOPS WITH MAPLE-CRANBERRY GLAZE
Spice rub
1 tablespoon sugar
1 tablespoon hot smoked paprika (Piment贸n de la Vera)*
2 teaspoons seasoned salt
2 teaspoons dry mustard
2 teaspoons fine sea salt
2 teaspoons celery salt
2 teaspoons garlic salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon ground chipotle chile powder or ancho chile powder
Glaze
3/4 cup jellied cranberry sauce (about half of one 16-ounce can)
1/2 cup pure maple syrup
1/4 cup cran-raspberry juice
2 tablespoons Dijon mustard
1 tablespoon triple sec or other orange liqueur
1 1/2 teaspoons grated orange peel
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Nonstick vegetable oil spray
8 3/4-inch-thick center-cut pork rib chops
For spice rub: Mix all ingredients in small bowl.
For glaze: Mix first 8 ingredients in small saucepan. Bring to boil over medium heat, whisking until smooth. Cool to room temperature.
Do ahead: Spice rub and glaze can be made 1 day ahead. Cover and store spice rub at room temperature. Cover and refrigerate glaze. Rewarm glaze just until pourable before using.
Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sprinkle spice rub generously over both sides of pork chops (about 1/2 tablespoon per side), pressing to adhere. Place pork chops on grill, cover, and cook 5 minutes per side. Brush generously with glaze. Move to cooler part of grill and continue to grill, uncovered, until cooked through, brushing frequently with glaze, about 3 minutes longer per side.
*Available at specialty foods stores and from tienda.com.
Makes 8 servings.
Maple-Mustard Pork Chops
Makes 2 servings
Ingredients:
2tablespoons maple syrup, divided
1tablespoon olive oil
2teaspoons whole-grain mustard
2center-cut pork loin chops (6 ounces each)
Nonstick cooking spray
1/3cup water
Preparation: 1.Preheat oven to 375掳F. Combine maple syrup, olive oil and mustard in small bowl. Brush syrup mixture over both sides of pork chops.
2.Spray medium ovenproof skillet with cooking spray; heat over medium-high heat. Add chops; brown on both sides. Add water; cover and bake 20 to 30 minutes or until barely pink in centers.
Simple family pork chop recipe?
I always do a shake and bake kind of thing, I'm looking for something simple yet yummy, and ideas???Simple family pork chop recipe?
Pork Chops Rice and Gravy
Fry up SEASONED (salt, pepper,Tony's, seasoned salt, etc.) pork chops in a little oil til browned and 1/2 done or more
Remove pork from pan, stir in 1 1/2 - 2 Cups COLD water that has been mxed with 2 TBSP (or more if you need thicker) Flour, til there's no lumps dump in pan, and whisk, and stir til it starts to thicken.
Add pork chops back to pan, let them simmer with lid on.
Start Rice Pot and when Rice is done...chops should be done.Simple family pork chop recipe?
The Pork Chops sound great in a gravy but now I would like the receipe for the baked sliced potatoes with cheese and bacon. Makes my mouth water with anticipation. J.Romero Report Abuse
fry chops
add onion and bell pepper/seasoning
add one can of chunk or crushed pineapple
cook til done covered
hawaiin pork chops
delish
Pork Chop Casserole
1( 6 oz) pkg long grain and wild rice mix
2 C. hot water
6 pork chops
small onion, in thin slices
1 can cream of celery soup ( see below)
1/2 C. milk
Combine rice and hot water and pour into a lightly greased 13 X 9 pan
Place chops over rice... sprinkle with Season All. Place thin onion slices over chops.
Cover tightly with foil and bake at 350 for one hour.
Uncover....combine soup and milk... pour over casserole and cook 15 minutes more , uncovered..
*** Sometimes I use cream of mushroom or cream of onion soup
Smothered Pork Chops
Season pork chops with salt, pepper and some grill seasoning. Fry until medium well and set a side.
In same skillet pour out cream of onion soup and deglaze the pan with, pour a little bit of beef stock so it's not too thick. Add a few rings of sweet onions and let simmer. After about 5 minutes, place porkchops back in and let simmer for another 5 minutes. Serve over white rice or biscuts. SOOO YUMMY!!!!
Pork chop casserole.
4 - 6 chops layered in a baking dish with cream of mushroom soup. 1 - 2 cans depending on how many chops. Layer sliced potatoes in between (boil about 15 minutes first, your choice to peel or not). Bake at 350 for about 45 minutes.
marinate your chops in olive oil , bay leaves black and red crushed pepper onions and garlic
get a can or 2 depending on guests of whole potatoes you know the little round ones add them to the bowl of marinade
refrigerate until ready for cooking. pan fry cover while cooking until last five mins. for browning awesome and juicy
Use four large boneless or bone-in pork chops (ones with a little fat are best because the ones trimmed up get so dry.) You can make your own stuffing (I prefer my own-toast a loaf of bread tear or cut into cubes, mixing in 1/2 sweet onion diced small, 2-3 stalks diced celery, salt and pepper and two eggs and enough hot water to make it soft. Spray a casserole dish (large enough to spread out the pork chops so they don't overlap) with cooking spray or use melted butter to coat. Place stuffing in dish and spread out, topping with pork chops. Salt and pepper chops to taste. Cover tightly with foil or if the dish has a lid, use that. Bake at 400 for 30-45 minutes. Serve with gravy. ( I like an apple dish with this too.) Hope you like this. You can also use Stove Top stuffing if in a hurry, just omit the salt and eggs, adding the celery and onion.
You don't have to make this many if you don't want to.
EASY BBQ BAKE PORK CHOPS
10 pork chops
salt and pepper
honey barbecue sauce
one large onion finely chopped, water, large pan for baking.
Put about one inch of water in bottom of pan, add a layer of chopped onion in water, then salt and pepper pork chops on both sizes. Place pork chops on top of onion, then add a few onions on top of pork chops. Add water to cover.
Bake at 450掳F about 1 hour. When nearly done, remove from oven and pour honey barbecue sauce over meat evenly. Return to oven for about 3-5 minutes on broil or long enough to brown barbecue sauce.
Serves 8-10 people.
PORK CHOPS AND APPLE SAUCE
6 pork chops
1 lg. can apple sauce
1/2 c. sherry wine
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Brown pork chops in a skillet. Remove to baking dish. Mix apple sauce, sherry and spices. Spoon 1/2 of mixture on chops. Bake 20 minutes in 350 degree oven. Turn chops and spoon remainder of sauce. Return to oven 20 minutes longer. Good.
Pork Chops Rice and Gravy
Fry up SEASONED (salt, pepper,Tony's, seasoned salt, etc.) pork chops in a little oil til browned and 1/2 done or more
Remove pork from pan, stir in 1 1/2 - 2 Cups COLD water that has been mxed with 2 TBSP (or more if you need thicker) Flour, til there's no lumps dump in pan, and whisk, and stir til it starts to thicken.
Add pork chops back to pan, let them simmer with lid on.
Start Rice Pot and when Rice is done...chops should be done.Simple family pork chop recipe?
The Pork Chops sound great in a gravy but now I would like the receipe for the baked sliced potatoes with cheese and bacon. Makes my mouth water with anticipation. J.Romero Report Abuse
fry chops
add onion and bell pepper/seasoning
add one can of chunk or crushed pineapple
cook til done covered
hawaiin pork chops
delish
Pork Chop Casserole
1( 6 oz) pkg long grain and wild rice mix
2 C. hot water
6 pork chops
small onion, in thin slices
1 can cream of celery soup ( see below)
1/2 C. milk
Combine rice and hot water and pour into a lightly greased 13 X 9 pan
Place chops over rice... sprinkle with Season All. Place thin onion slices over chops.
Cover tightly with foil and bake at 350 for one hour.
Uncover....combine soup and milk... pour over casserole and cook 15 minutes more , uncovered..
*** Sometimes I use cream of mushroom or cream of onion soup
Smothered Pork Chops
Season pork chops with salt, pepper and some grill seasoning. Fry until medium well and set a side.
In same skillet pour out cream of onion soup and deglaze the pan with, pour a little bit of beef stock so it's not too thick. Add a few rings of sweet onions and let simmer. After about 5 minutes, place porkchops back in and let simmer for another 5 minutes. Serve over white rice or biscuts. SOOO YUMMY!!!!
Pork chop casserole.
4 - 6 chops layered in a baking dish with cream of mushroom soup. 1 - 2 cans depending on how many chops. Layer sliced potatoes in between (boil about 15 minutes first, your choice to peel or not). Bake at 350 for about 45 minutes.
marinate your chops in olive oil , bay leaves black and red crushed pepper onions and garlic
get a can or 2 depending on guests of whole potatoes you know the little round ones add them to the bowl of marinade
refrigerate until ready for cooking. pan fry cover while cooking until last five mins. for browning awesome and juicy
Use four large boneless or bone-in pork chops (ones with a little fat are best because the ones trimmed up get so dry.) You can make your own stuffing (I prefer my own-toast a loaf of bread tear or cut into cubes, mixing in 1/2 sweet onion diced small, 2-3 stalks diced celery, salt and pepper and two eggs and enough hot water to make it soft. Spray a casserole dish (large enough to spread out the pork chops so they don't overlap) with cooking spray or use melted butter to coat. Place stuffing in dish and spread out, topping with pork chops. Salt and pepper chops to taste. Cover tightly with foil or if the dish has a lid, use that. Bake at 400 for 30-45 minutes. Serve with gravy. ( I like an apple dish with this too.) Hope you like this. You can also use Stove Top stuffing if in a hurry, just omit the salt and eggs, adding the celery and onion.
You don't have to make this many if you don't want to.
EASY BBQ BAKE PORK CHOPS
10 pork chops
salt and pepper
honey barbecue sauce
one large onion finely chopped, water, large pan for baking.
Put about one inch of water in bottom of pan, add a layer of chopped onion in water, then salt and pepper pork chops on both sizes. Place pork chops on top of onion, then add a few onions on top of pork chops. Add water to cover.
Bake at 450掳F about 1 hour. When nearly done, remove from oven and pour honey barbecue sauce over meat evenly. Return to oven for about 3-5 minutes on broil or long enough to brown barbecue sauce.
Serves 8-10 people.
PORK CHOPS AND APPLE SAUCE
6 pork chops
1 lg. can apple sauce
1/2 c. sherry wine
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Brown pork chops in a skillet. Remove to baking dish. Mix apple sauce, sherry and spices. Spoon 1/2 of mixture on chops. Bake 20 minutes in 350 degree oven. Turn chops and spoon remainder of sauce. Return to oven 20 minutes longer. Good.
I need a pork chop recipe that is low or medium in weight watcher points?
Need to use these porkchops in my fridge but I have no recipe for weight watcher pork chops. Don't want to have to resort to frying them unless it is very low in ww points. ThanksI need a pork chop recipe that is low or medium in weight watcher points?
try this
French onion soup mix(packet)
put your chop in oven proof dish
sprinkle with french onion soup mix
then cover this with some foil
cook for 30 to 45 minutes in oven
180 degrees
enjoy the taste and the smell
as the chop will be just about falling off the bone...
it cooks in its own juices....
i hope you like this...I need a pork chop recipe that is low or medium in weight watcher points?
I tried this recipe and it was great. You would have to figure your points on how much you eat or put in the receipe.
pan fry a pork chop, when almost done add pinapple chuncks and canned yams. let everything brown then serve.
hope you enjoy, we did.
try this
French onion soup mix(packet)
put your chop in oven proof dish
sprinkle with french onion soup mix
then cover this with some foil
cook for 30 to 45 minutes in oven
180 degrees
enjoy the taste and the smell
as the chop will be just about falling off the bone...
it cooks in its own juices....
i hope you like this...I need a pork chop recipe that is low or medium in weight watcher points?
I tried this recipe and it was great. You would have to figure your points on how much you eat or put in the receipe.
pan fry a pork chop, when almost done add pinapple chuncks and canned yams. let everything brown then serve.
hope you enjoy, we did.
What is your favorite Pork Chop Recipe?
Give me all the juicy details....What is your favorite Pork Chop Recipe?
Pork Chops Yum-yum
2-4 pork chops, 1/2 inch to 3/4 inch thick
1/4 cup chicken broth
1/8 cup honey
1/8 cup soy sauce
1 tablespoon ketchup
1/4 teaspoon ginger
1/8 teaspoon garlic salt
Brown chops on both sides.
Place in greased casserole dish.
Mix all remaining ingredients and pour over pork chops.
Bake, uncovered, at 350 for one hourWhat is your favorite Pork Chop Recipe?
Not really a recipe, but Shake and Bake rocks the pork chop.
PORK CHOPS WITH APPLE GRAVY
4 pork chops
30g butter
2 tablespoons oil
1 onion
1 tablespoon flour
1 beef stock cube
230ml apple juice
2 large green apple
Heat butter and oil in pan, add peeled and sliced onion, cook until onion is transparent, remove from pan.
Add chops, cook until brown on both sides, remove from pan.
Add flour to pan, cook 1 minute, stirring, add crumbled stock cube and apple juice, mix well, stir until sauce boils and thickens.
Reduce heat, return chops and onion to pan.
Peel apple, slice thickly, place one or two slices on top of each chop, cove, cook over low heat for 15 to 20 minutes, or until chops are tender.
Serves: 4
*******TEXAS SMOTHERED PORK CHOPS WITH CABBAGE
2 lg. heads cabbage
5 pork chops
3/4 c. cooking oil
1 gallon water
Clean and wash cabbage leaves. Put water and cabbage in stock pot and boil until tender. Drain cabbage well in strainer. Fry pork chops in black iron fry pan until brown. Cut pork chops in small pieces. In frying pan with grease from pork chops, put cabbage and smother down. After cabbage is smothered down a little and excess water evaporates, add pork chops and seasoning. Cook cabbage until brown. Take about 1 1/2 hours.
*************CORN-BREAD TOPPED PORK CASSEROLE
olive oil
1 medium onion, diced
2 garlic cloves, minced
2 pounds pork pieces, cut into 1-inch chunks
1 28-ounce can whole tomatoes
1 4-ounce can chopped green chilies, drained
1/2 cup water
2 teaspoons brown sugar
salt
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons double-acting baking powder
1/3 cup milk
1 egg
2 HOURS BEFORE SERVING:
In a large skillet over medium heat, saut茅 onion and garlic until tender in 2 tablespoons olive oil. Using a slotted spoon, remove onion mixture and set aside.
In the drippings remaining in pan, saut茅 pork chunks over medium to high heat until well browned.
Return onion mixture to pan. Stir in tomatoes (with juice from can), brown sugar, green chilies, water and 3/4 teaspoon salt.
Bring to a boil, stirring to loosen brown bits from bottom of skillet.
Spoon pork mixture into a deep 2 1/2-quart casserole dish. Cover casserole and bake at 350掳F for 1 hour.
Corn-bread topping:
5 minutes before pork is done, prepare topping.
Combine flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in a medium bowl. Whisk in milk, egg, and 2 tablespoons olive oil just until blended.
Remove casserole from oven. Pour off or skim excess fat from liquid in casserole. Spread corn-bread batter evenly over top of pork mixture in casserole.
Bake for 20 minutes or until golden and toothpick inserted into corn bread comes out clean.
Serve immediately.
8 servings.
************OVEN BAKED PORK CHOPS WITH STUFFING
4 pork chops/pork steaks
3 c. soft bread cubes
2 tbsp. finely chopped onion
1/4 melted butter
1 can of cream of mushroom soup
1/4 c. water
1/4 tsp. poultry seasoning
Place pork chops in greased shallow baking dish. (13 x 9 inches). Mix together all other ingredients except the soup, and mound the stuffing mixture over each pork chop. Mix the soup with a 1/3 can of water and pour over the pork chops. Cover dish with foil and bake in a 350 degree oven for 1 hour or until tender.
Hint: Put green beans or another favorite vegetable in one side of the dish and top with water or vegetable juice, and you will have your whole meal complete. Serves 4.
I have 2 favs
Pork Chops with Apples
3 medium tart apples, such as Granny Smith
1/4 t. ground nutmeg
1 t. vegetable oil
4 pork chops
1/4 t. salt
freshly ground black pepper to taste
1/4 C. apple cider or juice
Peel, core and thinly slice apples, and sprinkle with nutmeg.
In non-stick skillet, heat oil over medium-high heat, then add pork chops, salt and pepper. After about 5 minutes, turn chops to brown other side. After 5 minutes, add apples and cover. Lower heat and simmer another 5 to 10 minutes. Thickness of chops will determine cooking time; center of chop should be white, and juices should run clear.
Remove chops from pan to a serving plate. Pour in juice or cider, turning up heat as you stir juice and apples, then spoon onto pork chops.
Makes 4 servings.
and I love all things cajun
Cajun Chops
1 T. paprika
1 t. seasoned salt
1 t. rubbed sage
1/2 t. cayenne pepper
1/2 t. black pepper
1/2 t. garlic powder
4 lean boneless center-cut pork chops, 1/2-inch thick
2 t. butter
Combine paprika, salt, sage, cayenne and black peppers and garlic powder; coat chops well on both sides with this seasoning mixture. Heat butter over high heat just until it starts to brown. Put chops in pan, reduce heat to medium.
Fry on both sides until dark brown, about 6 to 8 minutes.
Makes 4 servings.
This tastes gourmet, but is so easy.
Pork Chops With Rosemary-Vinegar Sauce
4 pork loin chops
1 teaspoon fresh rosemary,minced (divided use)
2 tablespoons flour
1 tablespoon olive oil
2 garlic cloves ; sliced
1 cup chicken broth
1/4 cup dry white wine (or extra chicken broth)
1/3 cup fat free half-and-half (or cream)
4 teaspoons raspberry vinegar (or red wine vinegar)
Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour; shake off excess.
Heat oil in heavy large skillet over medium-high heat. Add garlic; saut茅 until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. Add pork to skillet and saut茅 until brown and cooked through, about 7 minutes per side. Using tongs, transfer pork to plate. Tent with foil to keep warm. Add chicken broth, white wine, cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes. Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over pork and serve.
Here's my favorites =0)
POLYNESIAN PORK CHOPS
Prep/Cook Time: 20 minutes
4 boneless pork chops (i have used bone in chops)
1 tsp. garlic powder
1 tbsp. vegetable oil ( i use extra virgin olive oil)
1 small or medium onion, chopped
1 can Campbell's Golden Mushroom Soup
1 can (8oz) pineapple chunks
1/4 c. water
3 tsp. soy sauce
1 tbsp. honey
2 cups cooked instant rice (0ptional)
Sliced green onions
Season chops with garlic. Heat oil in skillet. Add chops and cook until browned. Add onion. Add soup, pineapple with juice, water, soy sauce and honey. Heat to a boil. Cook over low heat 10 minutes or until done. Serve with rice and garnish with green onions.
SAVORY HERB WITH GARLIC BAKED PORK CHOPS
1 envelope Lipton Recipe Secrets- Savory Herb with Garlic Soup Mix*
1/3 cup plain dry bread crumbs
4 pork chops, 1 inch thick
1 egg, well beaten
Preheat oven to 400'. In small bowl, combine soup mix and bread crumbs. Dip chops in egg, then bread crumb mixture until evenly coated. Arrange chops on baking sheet. Bake uncovered 20 minutes or until done, turning once.
* Also terrific with Lipton Recipe Secrets-Golden Onion Soup Mix or Lipton Recipe Secrets Onion Soup Mix
Pork Chops Yum-yum
2-4 pork chops, 1/2 inch to 3/4 inch thick
1/4 cup chicken broth
1/8 cup honey
1/8 cup soy sauce
1 tablespoon ketchup
1/4 teaspoon ginger
1/8 teaspoon garlic salt
Brown chops on both sides.
Place in greased casserole dish.
Mix all remaining ingredients and pour over pork chops.
Bake, uncovered, at 350 for one hourWhat is your favorite Pork Chop Recipe?
Not really a recipe, but Shake and Bake rocks the pork chop.
PORK CHOPS WITH APPLE GRAVY
4 pork chops
30g butter
2 tablespoons oil
1 onion
1 tablespoon flour
1 beef stock cube
230ml apple juice
2 large green apple
Heat butter and oil in pan, add peeled and sliced onion, cook until onion is transparent, remove from pan.
Add chops, cook until brown on both sides, remove from pan.
Add flour to pan, cook 1 minute, stirring, add crumbled stock cube and apple juice, mix well, stir until sauce boils and thickens.
Reduce heat, return chops and onion to pan.
Peel apple, slice thickly, place one or two slices on top of each chop, cove, cook over low heat for 15 to 20 minutes, or until chops are tender.
Serves: 4
*******TEXAS SMOTHERED PORK CHOPS WITH CABBAGE
2 lg. heads cabbage
5 pork chops
3/4 c. cooking oil
1 gallon water
Clean and wash cabbage leaves. Put water and cabbage in stock pot and boil until tender. Drain cabbage well in strainer. Fry pork chops in black iron fry pan until brown. Cut pork chops in small pieces. In frying pan with grease from pork chops, put cabbage and smother down. After cabbage is smothered down a little and excess water evaporates, add pork chops and seasoning. Cook cabbage until brown. Take about 1 1/2 hours.
*************CORN-BREAD TOPPED PORK CASSEROLE
olive oil
1 medium onion, diced
2 garlic cloves, minced
2 pounds pork pieces, cut into 1-inch chunks
1 28-ounce can whole tomatoes
1 4-ounce can chopped green chilies, drained
1/2 cup water
2 teaspoons brown sugar
salt
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons double-acting baking powder
1/3 cup milk
1 egg
2 HOURS BEFORE SERVING:
In a large skillet over medium heat, saut茅 onion and garlic until tender in 2 tablespoons olive oil. Using a slotted spoon, remove onion mixture and set aside.
In the drippings remaining in pan, saut茅 pork chunks over medium to high heat until well browned.
Return onion mixture to pan. Stir in tomatoes (with juice from can), brown sugar, green chilies, water and 3/4 teaspoon salt.
Bring to a boil, stirring to loosen brown bits from bottom of skillet.
Spoon pork mixture into a deep 2 1/2-quart casserole dish. Cover casserole and bake at 350掳F for 1 hour.
Corn-bread topping:
5 minutes before pork is done, prepare topping.
Combine flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in a medium bowl. Whisk in milk, egg, and 2 tablespoons olive oil just until blended.
Remove casserole from oven. Pour off or skim excess fat from liquid in casserole. Spread corn-bread batter evenly over top of pork mixture in casserole.
Bake for 20 minutes or until golden and toothpick inserted into corn bread comes out clean.
Serve immediately.
8 servings.
************OVEN BAKED PORK CHOPS WITH STUFFING
4 pork chops/pork steaks
3 c. soft bread cubes
2 tbsp. finely chopped onion
1/4 melted butter
1 can of cream of mushroom soup
1/4 c. water
1/4 tsp. poultry seasoning
Place pork chops in greased shallow baking dish. (13 x 9 inches). Mix together all other ingredients except the soup, and mound the stuffing mixture over each pork chop. Mix the soup with a 1/3 can of water and pour over the pork chops. Cover dish with foil and bake in a 350 degree oven for 1 hour or until tender.
Hint: Put green beans or another favorite vegetable in one side of the dish and top with water or vegetable juice, and you will have your whole meal complete. Serves 4.
I have 2 favs
Pork Chops with Apples
3 medium tart apples, such as Granny Smith
1/4 t. ground nutmeg
1 t. vegetable oil
4 pork chops
1/4 t. salt
freshly ground black pepper to taste
1/4 C. apple cider or juice
Peel, core and thinly slice apples, and sprinkle with nutmeg.
In non-stick skillet, heat oil over medium-high heat, then add pork chops, salt and pepper. After about 5 minutes, turn chops to brown other side. After 5 minutes, add apples and cover. Lower heat and simmer another 5 to 10 minutes. Thickness of chops will determine cooking time; center of chop should be white, and juices should run clear.
Remove chops from pan to a serving plate. Pour in juice or cider, turning up heat as you stir juice and apples, then spoon onto pork chops.
Makes 4 servings.
and I love all things cajun
Cajun Chops
1 T. paprika
1 t. seasoned salt
1 t. rubbed sage
1/2 t. cayenne pepper
1/2 t. black pepper
1/2 t. garlic powder
4 lean boneless center-cut pork chops, 1/2-inch thick
2 t. butter
Combine paprika, salt, sage, cayenne and black peppers and garlic powder; coat chops well on both sides with this seasoning mixture. Heat butter over high heat just until it starts to brown. Put chops in pan, reduce heat to medium.
Fry on both sides until dark brown, about 6 to 8 minutes.
Makes 4 servings.
This tastes gourmet, but is so easy.
Pork Chops With Rosemary-Vinegar Sauce
4 pork loin chops
1 teaspoon fresh rosemary,minced (divided use)
2 tablespoons flour
1 tablespoon olive oil
2 garlic cloves ; sliced
1 cup chicken broth
1/4 cup dry white wine (or extra chicken broth)
1/3 cup fat free half-and-half (or cream)
4 teaspoons raspberry vinegar (or red wine vinegar)
Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour; shake off excess.
Heat oil in heavy large skillet over medium-high heat. Add garlic; saut茅 until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. Add pork to skillet and saut茅 until brown and cooked through, about 7 minutes per side. Using tongs, transfer pork to plate. Tent with foil to keep warm. Add chicken broth, white wine, cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes. Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over pork and serve.
Here's my favorites =0)
POLYNESIAN PORK CHOPS
Prep/Cook Time: 20 minutes
4 boneless pork chops (i have used bone in chops)
1 tsp. garlic powder
1 tbsp. vegetable oil ( i use extra virgin olive oil)
1 small or medium onion, chopped
1 can Campbell's Golden Mushroom Soup
1 can (8oz) pineapple chunks
1/4 c. water
3 tsp. soy sauce
1 tbsp. honey
2 cups cooked instant rice (0ptional)
Sliced green onions
Season chops with garlic. Heat oil in skillet. Add chops and cook until browned. Add onion. Add soup, pineapple with juice, water, soy sauce and honey. Heat to a boil. Cook over low heat 10 minutes or until done. Serve with rice and garnish with green onions.
SAVORY HERB WITH GARLIC BAKED PORK CHOPS
1 envelope Lipton Recipe Secrets- Savory Herb with Garlic Soup Mix*
1/3 cup plain dry bread crumbs
4 pork chops, 1 inch thick
1 egg, well beaten
Preheat oven to 400'. In small bowl, combine soup mix and bread crumbs. Dip chops in egg, then bread crumb mixture until evenly coated. Arrange chops on baking sheet. Bake uncovered 20 minutes or until done, turning once.
* Also terrific with Lipton Recipe Secrets-Golden Onion Soup Mix or Lipton Recipe Secrets Onion Soup Mix
Does anyone have a pear glazed pork chop recipe?
PEAR GLAZED PORK CHOPS:
INGREDIENTS:
4 boneless pork loin chops, cut 1-inch thick
1/2 teaspoon ground sage
1/2 teaspoon dried thyme
Kosher salt
Freshly ground black pepper
1/4 cup (about) all-purpose flour for dredging
2 Tablespoons butter, divided use
1/4 cup finely minced onion
1/4 cup pear brandy, slightly warmed (can use apple brandy)
1 unpeeled pear, cored and finely chopped
1/4 cup heavy cream
4 ounces cream cheese, at room temperature
PREPARATION:
Pound each boneless pork loin chop with a rubber mallet or the back of a heavy skillet to tenderize. Reform into original thickness. Sprinkle pork on both sides with sage, thyme, kosher salt, and fresh pepper.
Pat gently into the meat. Place flour on a shallow plate. Dredge both sides of each seasoned chop, shaking off any excess.
Melt 1 tablespoon of the butter in a heavy skillet. Sear pork on each side, turning only once. Remove to a platter and keep warm.
Add the remaining 1 tablespoon of butter to the skillet, along with the onions. Gently saute until onions are caramelized and golden. Carefully pour the brandy into the skillet. Light with a long match and flamb茅 the onions.
When the flames die out, add the pears and heavy cream to the skillet. Saute, stirring often, for 3 minutes. Stir in cream cheese, simmering until the cheese is melted and incorporated into the sauce. Do not boil.
Return the pork with its juices to the skillet, turning to coat with the sauce. Let cook 1 minute to reheat.
Serve pork loin chops with the pear glaze/sauce.
Yield: 4 servings
INGREDIENTS:
4 boneless pork loin chops, cut 1-inch thick
1/2 teaspoon ground sage
1/2 teaspoon dried thyme
Kosher salt
Freshly ground black pepper
1/4 cup (about) all-purpose flour for dredging
2 Tablespoons butter, divided use
1/4 cup finely minced onion
1/4 cup pear brandy, slightly warmed (can use apple brandy)
1 unpeeled pear, cored and finely chopped
1/4 cup heavy cream
4 ounces cream cheese, at room temperature
PREPARATION:
Pound each boneless pork loin chop with a rubber mallet or the back of a heavy skillet to tenderize. Reform into original thickness. Sprinkle pork on both sides with sage, thyme, kosher salt, and fresh pepper.
Pat gently into the meat. Place flour on a shallow plate. Dredge both sides of each seasoned chop, shaking off any excess.
Melt 1 tablespoon of the butter in a heavy skillet. Sear pork on each side, turning only once. Remove to a platter and keep warm.
Add the remaining 1 tablespoon of butter to the skillet, along with the onions. Gently saute until onions are caramelized and golden. Carefully pour the brandy into the skillet. Light with a long match and flamb茅 the onions.
When the flames die out, add the pears and heavy cream to the skillet. Saute, stirring often, for 3 minutes. Stir in cream cheese, simmering until the cheese is melted and incorporated into the sauce. Do not boil.
Return the pork with its juices to the skillet, turning to coat with the sauce. Let cook 1 minute to reheat.
Serve pork loin chops with the pear glaze/sauce.
Yield: 4 servings
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