EASY BROILED PORK CHOPS
Easy Broiled Pork Chops recipe creates tender, succulent and incredibly flavorful broiled chops. Always a hit no matter the time of year.
Provided by Heather
Categories Main Course
Number Of Ingredients 3
Steps:
- Preaheat oven to broil.
- Meanwhile mix together dry rub.
- Lightly oil grill pan and preheat in oven for 5 mins.
- While pan is heating pat dry pork chops using paper towels. Sprinkle both sides of chops with dry rub using 1 tbsp per chop.
- Place chops on heated pan and broil 7-8 mins per side.
- Once cooked, remove from oven and place chops on a platter to rest for 5 mins.
Nutrition Facts : Calories 253 kcal, Carbohydrate 3 g, Protein 24 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 70 mg, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BROILED PORK CHOPS
These are fabulous pork chops. Pork is very lean, and this quick broiling method keeps the meat juicy and succulent. Serve with steamed veggies and mashed potatoes for a complete meal.
Provided by Jan Taylor
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine the ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, paprika, chili powder and pepper. Bring to a boil. Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Set aside half of the sauce.
- Preheat broiler.
- Brush both sides of the chops with sauce. Place chops on broiling pan rack. Broil about 4 inches from the heat for 4 minutes on each side. Brush with more sauce. Continue broiling, turning and basting every 3 to 4 minutes, until juices run clear. Serve with reserved sauce.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 9.9 g, Cholesterol 59.4 mg, Fat 5.2 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 1.7 g, Sodium 815.9 mg, Sugar 8.6 g
PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
- Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
- In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
- Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
SUN-DRIED TOMATO PESTO-STUFFED PORK
Provided by Robin Miller : Food Network
Categories main-dish
Time 55m
Yield 4 servings (with leftovers for Wonton Soup; Pork Fried Rice)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
- Using a sharp knife, cut pork lengthwise 3/4 of the way through. Place in a prepared pan and spread sun-dried tomato pesto in the incision. Fold pork back in half and use a metal or wooden skewer to close the seam. Season with salt and black pepper.
- In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork.
- Roast 45 minutes, until an instant-read thermometer reads 155 degrees F (pork may still be pink in the center and that's O.K.).
- Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices. Serve about 1/2 of the pork with 2 cups rice. Reserve remaining rice and pork for additional meals.
BROILED PORK CHOPS WITH SUN-DRIED TOMATO & CHIPOTLE PESTO
Make and share this Broiled Pork Chops With Sun-Dried Tomato & Chipotle Pesto recipe from Food.com.
Provided by gailanng
Categories Pork
Time 31m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To prepare Sun Dried Tomato & Chipotle Pesto: Place all the ingredients in a food processor and pulse until finely chopped and pasty.
- Position an oven rack 6 inches from the broiler element and heat the broiler to high. Set the pork chops on a heavy-duty rimmed baking sheet or broiler pan. Season both sides of the pork chops with the salt and a few grinds black pepper and then cover both sides of the pork with the pesto; it should completely cover the pork. Let it sit for 10 minutes.
- Broil until the pesto darkens and any exposed parts of the pork chops become brown, about 4 minutes. Flip and continue cooking until the pork becomes firm to the touch and registers 145 degrees F on an instant-read thermometer, another 5 to 7 minutes. Transfer the chops to serving plates. If any pesto remains on the pan, scrape it up and top the chops with it.
Nutrition Facts : Calories 489.4, Fat 27.3, SaturatedFat 9.5, Cholesterol 151.5, Sodium 720.9, Carbohydrate 4.9, Fiber 1, Sugar 1.2, Protein 53.6
CHIPOTLE PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 4h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.
- Preheat a grill to medium. Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. (You can also do this in a cast-iron skillet on the grill.)
- Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat, brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.
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BROILED PORK CHOPS (WITH CREOLE SEASONING) - CRAVING …
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- Preheat the oven on high broil for at least 15 minutes, with a cast iron pan or a griddle placed on the top rack, about 3 inches from the heating element.
- To prepare the Creole seasoning, combine all of the ingredients in a small bowl and mix well. If desired, grind larger spices like thyme and oregano in a mortar or a coffee grinder. Set aside.The yield here is 1 1/4 cups. This is about 4-5 times more than this pork chop recipe requires. You have the option to scale down, of course, or make the full recipe and save the leftover seasoning mix for later. I can almost guarantee it, you will love it and will use it later with other meats. But, it's your choice.
- Season each pork chop with salt, pepper and about a teaspoon of Creole spice mix and pat down gently to make sure the seasoning sticks.
- Place chops on a pre-heated cast iron griddle or a pan and broil for 5 minutes. Flip and broil for another 4-5 minutes, or until the pork chops reach an internal temperature of 145F.
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