Harvest Skillet Pork Chops Recipes

HARVEST PORK CHOPS

Steps:

• Combine salt, pepper, paprika, sage and thyme; sprinkle both sides of pork chops. , In a skillet, brown chops in oil for 1-2 minutes on each side. Place each chop in the center of a large piece of heavy-duty aluminum foil (about 12 in. x 9 in.). Top with onion slices. Seal foil tightly; place pouches on a baking sheet. , Bake at 450° for 25 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape.

PORK CHOPS SKILLET

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm. , In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm. , In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

HARVEST SKILLET PORK CHOPS

Steps:

• Melt butter in large nonstick skillet on medium heat. Add chops; cook 4 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
• Add water, raisins and contents of Vegetable/Seasoning packet to skillet; bring to boil. Cover; simmer on low heat 5 min.
• Add Stuffing Crumbs and nuts; stir just until stuffing crumbs are moistened. Top with chops; cook 5 min. or until chops are done (145ºF). Let stand 3 min.