GRANNY'S BUTTERMILK FRIED PORK CHOPS
These are the tender, slow cooked, melt in your mouth pork chops that your southern grandma used to make. I cut the fattening factor by using "Enova" oil. This is comfort food at its best. I like to cut out the bone of my cooked pork chop then put it between two slices of plain soft white bread..mmmm.. heaven! This isn't actually my grandma's recipe--her recipes died with her, but this is pretty darned close!
Provided by BETHANY T.
Categories Pork
Time 1h
Yield 4 porkchops, 4 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle both sides of pork chops lightly with seasoning salt. I like Garlic & Pepper Seasoning salt, but Lawry's is good, so is Old Bay.
- Place chops into a ziplock bag and pour in the buttermilk. Squeeze air out of the bag before you close it, and mush it around a little to make sure that all chops are coated with the buttermilk. LeT stand in the fridge for several hours.
- In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.
- Heat oil in a large heavy frying pan to medium high heat. Oil should reach slightly less than 1/2 inch deep in the pan.
- Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.
- When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook uncovered until bottoms are browned and red juices start to accumulate over the bones.
- Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.
- Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.
Nutrition Facts : Calories 387.9, Fat 12.5, SaturatedFat 4.7, Cholesterol 72.6, Sodium 82.1, Carbohydrate 37.2, Fiber 1.3, Sugar 1.6, Protein 29.1
BUSY-DAY PORK CHOPS
It was time to use or lose some pork chops I had in the fridge, so I dressed them in bread crumbs and Parmesan and baked them up. Necessity sure is the mother of invention, and in this case I invented an amazing healthy pork chop recipe. -Dee Maltby, Wayne, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place milk in a shallow bowl. In another shallow bowl, toss bread crumbs with cheese and seasonings., Dip pork chops in milk, then coat with crumb mixture. Place on a baking sheet coated with cooking spray; lightly spritz chops with cooking spray., Bake 8-10 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 178 calories, Fat 7g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 207mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
AUNT JENNY'S DEEP-FRIED SEASONED PORK CHOPS
These chops are tender and juicy on the inside and crispy golden brown on the outside and so flavorful!! Serve with fried potato wedges for a delicious "finger-food" dinner or with mashed red-skinned potatoes, sweet corn and green beans for a bigger meal! We also sprinkle Frank's Redhot on these chops when gobbling them up!! Finger-lickin' good! :D
Provided by Aunt Jennys Cookin
Categories Pork
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat deep fryer to 375 degrees.
- 2. Whisk together egg and milk.
- 3. In large bowl combine flour, salt, Lawry's, Garlic powder, pepper, Italian Herb Seasoning, meat tenderizer, Accent, Hungarian paprika and ground Cayenne pepper. Stir until mixed well.
- 4. Pound out pork chops with meat tenderizing hammer on both sides and cut in half along the width so that you have 20 halves.
- 5. Place half of the halves in the egg/milk mixture and let sit for 2 - 5 minutes.
- 6. Coat each piece well with flour mixture until completely covered and gently shake off excess.
- 7. Deep-fry chops, 5-8 pieces at a time (depending on the size of your fryer) for 4 - 5 minutes, until golden brown and crispy. Allow chops that are waiting to be fried to soak in the milk/egg mixture until ready to coat with flour.
- 8. Drain well. Repeat process for remaining chops until all are fried and serve!
- Note: Frank's Redhot sauce is an awesome flavor if sprinkled on top before eating!
"PORK ON PORK" CHOPS
Steps:
- Preheat the oven to 400 degrees F.
- In a food processor, combine the pancetta, thyme, rosemary and garlic. Pulse until the mixture is finely ground. Set aside.
- Make sure the pork chops are at room temperature, then liberally season them with salt and pepper on both sides.
- Heat the canola oil in a large ovensafe skillet or grill pan over high heat. When the oil is hot, sear the pork chops for about 2 minutes on each side.
- Stick the pan in the oven to finish cooking the pork, 5 to 6 minutes. Depending on your oven, of course, and the thickness of your chops, this should result in a medium to medium-well chop, still slightly pink in the middle. If you prefer a more well-done chop, add a minute or 2 to the cooking time.
- While the pork chops are in the oven, heat a large saute pan over high heat. Add the pancetta and herb mixture. Turn the heat down to low and continue to cook the pancetta, stirring continuously to break up any large chunks, until all the fat is rendered and the pancetta is crispy, 8 to 10 minutes.
- Serve the pork chops topped with the crispy herbed pancetta and rendered fat. Serve while hot and bubbling!
CUMIN-BAKED PORK CHOPS
This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill. It is simple to prepare and can be a delicious end to a long day. Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.
Provided by Molly O'Neill
Categories dinner, easy, quick, times classics, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees. Sprinkle the pork chops on both sides with salt, then brush each side with mustard. Rub the cumin and pepper into the mustard.
- Heat the oil in a large cast-iron skillet over high heat. Add the pork chops and brown for 2 minutes on each side. Put the skillet in the oven and bake until the chops are just cooked through, about 12 minutes. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 5 grams, Sodium 550 milligrams, Sugar 0 grams, TransFat 0 grams
BRAISED PORK CHOPS
This recipe comes from The Pillsbury Complete Cookbook, which I received as a wedding present from my husband's Aunt Wilma. I adapted the recipe to suit my family's taste. The chops always come out tender and very flavorful!
Provided by Kim D.
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, over medium-high heat, brown pork chops in olive oil, turning to brown on both sides.
- Add water and remaining ingredients.
- Cover and simmer for about 20-30 minutes until pork chops are tender.
Nutrition Facts : Calories 571.5, Fat 38.2, SaturatedFat 10.4, Cholesterol 170.8, Sodium 206.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 52.1
PORK CHOPS WITH APPLES AND RAISINS
Tender pork combined with apples and raisins is a family favorite for us! I've substituted dried cranberries for the raisins, and that was so good too! Recipe can be altered if serving more people.
Provided by Heidi Shirk
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar.
- Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil.
- Bake in the preheated oven for 1 hour. Remove the aluminum foil for the last 20 minutes of cooking.
Nutrition Facts : Calories 349 calories, Carbohydrate 42.4 g, Cholesterol 63.6 mg, Fat 9.1 g, Fiber 2.6 g, Protein 26 g, SaturatedFat 2.4 g, Sodium 365.7 mg, Sugar 32.7 g
AUNT KAY'S PORK CHOPS CASSEROLE
Make and share this Aunt Kay's Pork Chops Casserole recipe from Food.com.
Provided by Peggy Benisch
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Line a 9" x 13" pan with cooking foil, shiny side in; spray with cooking spray lightly.
- Place 4 to 6 medium sized chops inside; season with salt and pepper.
- Top in 3rds: Make 2 cups instant rice to fill one-third, center third is a can of drained baby green peas, last third place 4 medium peeled and cut-up potatoes.
- Chop one small onion over all.
- Dollop margarine in small chunks over top.
- Season with salt and pepper again.
- Roll up excess foil to seal casserole on top and ends.
- Bake at 350 degrees Fahrenheit for 1-1/2 hours.
- Yummy Casserole!
- Instead of the green peas I have used green beans or corn before to change the flavor on the chops, but I like the peas best!
Nutrition Facts : Calories 877.3, Fat 30.4, SaturatedFat 8.5, Cholesterol 137.3, Sodium 266, Carbohydrate 93.4, Fiber 11.3, Sugar 8.5, Protein 55.3
AUNT NONNER'S PORK CHOP CASSEROLE
Once in a while I just want something simple and delicious and this is one of those dishes. I remember the wonderful aroma coming from my Aunt Nonner's oven and how we wolfed down every delicious bite. There were never any leftovers.
Provided by Lori Harbin-Combs
Categories Casseroles
Number Of Ingredients 5
Steps:
- 1. place pork chops in greased baking dish and salt and pepper well
- 2. place potatoes on top of pork chops and salt and pepper well
- 3. cover potatoes with chopped onion and bell pepper
- 4. pour soup mixed with water all over top of ingredients
- 5. cover tightly with foil and bake at 350 degrees for 1 and a half hrs...if browning is desired remove foil and bake at 400 degrees for an additional 15 minutes
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4.6/5 (13)Total Time 50 minsCategory PorkCalories 465 per serving
- Combine the pork and marinade ingredients in a large bowl and use your hands to mix and coat the pork evenly. Let sit at least 15 minutes.
- Move the pork to one side of the bowl, add the ingredients for the coating, and mix until you get a loose batter. Next, combine the pork and the batter until everything is well-coated, and set aside.
- Heat the oil in a small sauce pot to about 250 degrees, or until you put in a piece of garlic and it bubbles a little. Toss in the garlic and cook until it just starts to turn color (30 seconds). Scoop it out onto a paper towel to drain. Be careful not to brown the garlic, or it will be bitter.
- Heat the oil to 380 degrees, fry the pork in batches until golden brown, and place on a paper towel to drain.
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