30 BEST WAYS TO COOK PORK CHOPS
With these juicy pork chop recipes, you never have to worry about serving tough, dry meat again. They're flavorful, savory, and perfect for a family feast.
Provided by insanelygood
Categories Dinner Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
SMOTHERED PORK CHOPS
Juicy Smothered Pork Chops seared and cooked in a rich onion gravy is delicious and easy dinner recipe perfect for any night of the week! Not for the faint hearted, you can serve them with anything... think mashed potatoes or white rice to soak up the delicious sauce... OR roasted veggies to make a complete meal!
Provided by Karina
Categories Dinner
Time 40m
Number Of Ingredients 18
Steps:
- Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
- Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
- Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
- Remove pork chops from the pan and keep warm.
- In the same pan, heat 1 tablespoon of butter over medium heat.
- Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
- Add the garlic and thyme; cook until fragrant, about 30 seconds.
- Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
- Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
- Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
- Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
- Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.
Nutrition Facts : Protein 22 g, Fiber 2 g, Sugar 4 g, Calories 355 kcal, Carbohydrate 19 g, SaturatedFat 7 g, Fat 21 g, ServingSize 1 serving
PORK CHOP DELIGHT
A medley of peppers and onions bask in the tangy tomato sauce that enhances these pork chops. "It's a delicious meal for two, without being too filling," says Ken Welty of Springfield, Virginia.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large skillet coated with cooking spray, brown pork chops in oil on both sides. Remove and keep warm. , In the same skillet, saute onion and peppers until crisp-tender, stirring to loosen any browned bits from pan. Stir in the V8 juice, salt and pepper. Return chops to the pan. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender.
Nutrition Facts : Calories 243 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 269mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
QUICK LEMON-PARSLEY PORK CHOPS
Add this zesty pork-chop recipe to your weeknight rotation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Mince lemon zest; combine in a small bowl with parsley, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Heat oil in a large skillet over high heat. Season pork chops on both sides with salt and pepper. Cook in skillet until browned, 2 to 3 minutes per side.
- Add 1/2 cup water to skillet; bring to a boil. Reduce heat to medium-low; cover, and simmer gently until pork is cooked through, 8 to 10 minutes. Transfer pork chops to a platter or serving plates; drizzle with pan juices as desired, and sprinkle with lemon-parsley mixture.
Nutrition Facts : Calories 373 g, Fat 29 g, Protein 26 g
CITRUS MARINATED PORK CHOPS
Serve these pork chops with our Sauteed Green Apples and Leeks.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a large, nonreactive bowl, combine all ingredients except the 1 teaspoon olive oil, pork chops, and butter; mix well. Add chops, and spoon marinade over them to coat. Marinate for at least 30 minutes.
- Heat a heavy skillet over medium heat for 2 minutes. Remove chops from marinade, reserving marinade. Brush pan with the teaspoon of oil; cook chops for 5 minutes on each side. Add marinade, lower heat, and cook, covered, for 7 minutes, turning chops once.
- Remove chops from pan, and set aside. Turn up heat to medium high; reduce liquid until thick. Remove from heat, stir in butter, and strain. Pour sauce over chops; serve immediately.
PEACH PORK CHOPS DELIGHT
This dish is great, I always get asked for the recipe! And it's so easy!! (I think I found it on the back of a soup can years ago)
Provided by Chill
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Drain peaches reserving 1/4 c syrup.
- Cut peaches in pieces.
- Brown chops and pour off fat.
- Mix soup, sour cream, reserved syrup, peaches and green onion.
- Lay chops in a casserole dish and pour sauce over.
- Bake at 350 for 30 minutes stirring occasionally.
Nutrition Facts : Calories 350.1, Fat 19.9, SaturatedFat 7.4, Cholesterol 84.7, Sodium 412.1, Carbohydrate 18.6, Fiber 1.3, Sugar 13.3, Protein 24.6
PAN-SEARED PORK CHOPS
This updated, slimmed-down version of classic pork chops will chase away the winter chill every time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Combine the salt and pepper and dried thyme and rub on the pork chops. Press a sprig of thyme into each chop. Heat the olive oil in a nonstick skillet over medium-low heat and add the pork chops, thyme-side down. Sear 5 to 7 minutes per side, or until just browned and the interior is no longer bright pink. Transfer to a warm plate.
- Pour off the fat from the skillet, return to the heat, add the stock and wine, and bring to a boil. Reduce the heat and cook until slightly thickened, about 5 to 7 minutes. Spoon the sauce over the pork chops and serve.
PORK CHOPS WITH APPLES AND ONIONS
Sauteed apples and onion combine with pork chops for a tastiness that never disappoints.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
- Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
- Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.
APRICOT-MUSTARD SAUCE WITH PORK CHOPS
This speedy sauce puts a new spin on our simple Sauteed Pork Chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 10m
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together sour cream, Dijon and whole-grain mustards, and jam until blended. Serve with Sauteed Pork Chops, grilled chicken, or turkey cutlets. Refrigerate, covered, up to 1 week.
PORK CHOP DELIGHT
Make and share this Pork Chop Delight recipe from Food.com.
Provided by franrobson
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet coated with nonstick spray, brown pork chops in oil on both sides.
- Remove and keep warm.
- In the same skillet, saute onion and peppers until crisp-tender, stirring to remove any brown bits from the pan.
- Stir in the V8 juice, salt and pepper.
- Return chops to the pan.
- Bring to a boil.
- Reduce heat, cover and simmer for 8-10 minutes or until meat is tender.
Nutrition Facts : Calories 51.3, Fat 2.4, SaturatedFat 0.2, Sodium 242.7, Carbohydrate 7.5, Fiber 1.7, Sugar 4.5, Protein 1
ORANGE-AND-ROSEMARY-BRINED PORK CHOPS WITH APPLESAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Combine sugar, salt, bay leaves, orange zest, peppercorns, rosemary, and 4 cups water in a medium saucepan. Bring to a boil, stirring until sugar and salt are dissolved. Reduce to a simmer and cook 1 minute. Remove from heat; let cool completely. Pour over pork chops in a 9-by-13-inch baking dish. Cover and refrigerate, turning once, at least 4 hours and up to overnight.
- Remove pork from brine; discard brine. Pat chops dry; let stand 15 minutes. Heat a large cast-iron or other heavy skillet over medium-high heat. Add oil and swirl to coat. Add pork, working in batches, if necessary, and cook until bottoms are deep golden brown, about 5 minutes. Turn and cook until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 3 minutes more. Let rest 5 minutes. Garnish with parsley and serve with applesauce.
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