"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!
PORK CHOPS AND SAUERKRAUT
This dish is a simple one pan meal for two people with healthy appetites, or an entree for 4 when served with salad, bread, and of course dessert. Eat Hearty!
Provided by PETEIYC
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Brown chops on all sides and remove from pan.
- Add the garlic, onion, sauerkraut, caraway seed, apple juice, and salt and pepper to taste to the hot skillet. Saute for 3 to 4 minutes. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low and cook for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 9 g, Cholesterol 59.4 mg, Fat 12.2 g, Fiber 3.7 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 805.6 mg, Sugar 3.9 g
NANA'S PORK CHOP AND SAUERKRAUT SKILLET
I can still picture my Polish grandmother cooking this on a wood stove. The sauerkraut picks up the browned pork color and flavor. The beans mellow the sauerkraut's bite by absorbing some of the sour taste while adding an unique flavor to the dish.
Provided by Lorac
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, melt bacon drippings over low heat.
- Sprinkle the pork chops with flour and pepper.
- Fry the chops over medium high heat until well browned on both sides, remove chops and set aside.
- Add sauerkraut and stir to pick all the browned bits, stir in beans and water.
- Scrape the sauerkraut and bean mixture to the sides of the pan, place the chops in the center and spoon some of the sauerkraut over the chops.
- Cover and simmer 15-20 minutes or until chops are tender.
NANA'S MELT IN YOUR MOUTH BLUE CHEESE PORK CHOPS
My Mom,(called Nana by her Grands), made these for us for years. They truly do melt in your mouth . If you are a Blue CHeese fan, these are for you. A fix and forget main dish. I always serve either rice or noodles with it so I don't miss any of the yummy gravy. Also, she used very thick bone in chops, I mostly use the boneless ones, but they really should be thick ones, no matter which type you choose.
Provided by bayou-mimi
Categories Pork
Time P3DT10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 250.
- Season the chops on both sides with salt, pepper and a little garlic powder.
- Lightly coat the chops in the sesoned flour.
- Heat oil in skillet and brown chops on both sides.
- Remove from pan and place in a Dutch Oven or an oven proof pan with a tight fitting lid or one that can be covered with foil.
- place the chops in the pan in a single layer and pour the chicken broth around them.
- Sprinkle the cheese evenly on top of the chops and cover the pan.
- Bake 3 hours on low, checking every so often to make sure they are not getting too dry. If need be add more broth,. but it should be okay. It will make it's own gravy to serve along side or over noodles or rice. We love this dish, my husand frequently requests it for his bithday dinner. Hope you enjoy it too.
PORK CHOPS WITH NECTARINE SAUCE
As a dietitian, I'm always looking for ways to make meals healthy and delicious. These juicy chops are fast, too. -Suellen Pineda, Victor, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with seasonings. Dredge lightly with flour. In a large skillet, heat oil over medium heat; cook chops until a thermometer reads 145°, 4-5 minutes per side. Remove from pan; keep warm., Add onion to same pan; cook and stir over medium heat 2 minutes. Add garlic; cook and stir 1 minute. Add nectarines; cook until lightly browned on both sides. Stir in broth and, if desired, honey; bring to a boil. Reduce heat. Simmer, uncovered, until nectarines are softened and sauce is slightly thickened, about 5 minutes. Serve with chops.
Nutrition Facts : Calories 330 calories, Fat 14g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 414mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
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- First, bread the pork chops. Set up a breading line with the mustard in a bowl first, then a bowl of the breadcrumbs, and then a board to set the finished breaded pork chops. Put each pork chop through the breading procedure by first coating them in the mustard, then the breadcrumbs, and then setting them on the board.
- Let the pork chops sit to let the breading set for 10 minutes. While they sit, get a big sturdy cast iron skillet on the stove and fill it with about an inch of vegetable or canola oil. Get the oil nice and hot over medium high heat.
- Once the oil is hot, pan fry the pork chops in batches of 2 or 3 so that the pan isn't over crowded. Cook them for about 4-5 minutes on the first side, then gently flip them to cook another 4 minutes on the other side. Remove them to a board lined with paper towels and tent them with foil to keep them hot while you cook the next batches.
- When all of the pork chops are done and tented, pour the sauerkraut and beans in to the hot skillet, then add the salt and white wine. Let the mixture cook for 10 minutes to get tender, stirring occasionally. To serve, just scoop a nice portion of the sauerkraut mixture onto a plate and make a little bed out of it. Then just place a pork chop on top and serve!
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