Harvest Pork Chops Recipes

30 BEST WAYS TO COOK PORK CHOPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

HARVEST PORK CHOP BAKE

Steps:

• Heat oven to 425°F. Spray 15x10-inch baking pan with sides with nonstick cooking spray. In large bowl, combine oil, sage, marjoram, garlic-pepper blend and seasoned salt; mix well. Brush some of mixture over both sides of pork chops. Place pork chops in corners of sprayed pan.
• Add squash, bell pepper and onion to remaining mixture in bowl; toss to coat. Arrange vegetables in pan with pork chops.
• Bake at 425°F. for 35 to 40 minutes or until pork chops are no longer pink in center and squash is tender, turning chops and stirring vegetables once.

HARVEST APPLE PORK CHOPS

Steps:

• Season flour with a little salt and pepper; lightly dust pork chops in flour and brown on one side in butter in non-stick skillet over medium heat. Turn chops; stir in onion and apple juice; bring to a boil, lower heat, cover and simmer for 7-8 minutes.

SLOW-ROASTED HARVEST PORK CHOPS

Steps:

• Sear chops in oil to just brown. Sprinkle with salt and pepper.
• Mix together equal parts ketchup and orange juice (or pineapples in juice)--I usually use about 1 cup of each, but you need enough to cover chops in next step.
• Layer chops in casserole dish with sauce between them.
• Bake covered in 300 degree oven for 3 hours.

SLOW-COOKER PORK CHOPS

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

HARVEST STUFFED PORK CHOPS

Steps:

• Slice each pork chop open so that it forms a pouch.
• Rub salt and pepper generously into the meat.
• Cut the rolls into small cubes and brown them in butter; put the browned cubes in a bowl.
• Add raisins, chopped apples, quartered prunes, finely chopped parsley, and the egg to the croutons and mix well.
• Add cardamom, 1/2 tsp salt and 1/2 tsp pepper and stir.
• Divide the stuffing among the pork chops, filling each pouch.
• Note: If you have too much stuffing for the chops, spoon it into a buttered baking dish reserve it as a side dish for another meal.
• To serve-- bake for 30 minutes in a 350 degree F oven; this is great served with chicken or pork as a side dish.
• Either lace the chops shut with kitchen twine and a kitchen needle, or use toothpicks to hold the stuffed chops together.
• Melt the butter in a large skillet and sear the stuffed chops over high heat until nicely browned on both sides.
• Add 1 1/2 cups of water to the pan, reduce the heat to low, cover and let simmer for 1 1/2 to 1 3/4 hours.
• Remove the chops to a heated platter.
• If pan juices have boiled down, add 1/2 cup of hot water to the pan and deglaze the bottom.
• If pan juices have not boiled down, turn heat to medium high and reduce until only about 1/2 cup of liquid remains.
• Stir in the sour cream and flour and thicken the sauce over medium heat for 5- 10 minutes.
• Taste the sauce and add salt and pepper if necessary.
• Spoon a generous amount of sauce onto each serving plate and top with a stuffed chop.
• Garnish with a sprig of fresh parsley, if desired.