PORK CHOPS FRANCAISE
Traditionally a chicken dish, I've changed it up a bit by using pork. You can use boneless or bone-in for this recipe.
Provided by The Miserable Gourm
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim and rinse pork chops and pat dry.
- Heat a large frying pan with 3T butter and 1T olive oil over medium heat.
- Set aside 1T flour.
- Dredge pork chops in remaining flour, shaking off any excess.
- Whisk egg and water and dip floured pork chop into egg mixture allowing excess to drip off.
- Fry in heated pan until golden, turning to make sure they are evenly browned.
- Once browned, remove from pan and place into a casserole dish.
- In the same pan that you cooked the pork, lower the heat and add 1T butter, scraping the bits off the bottom with a wooden spoon.
- Add wine and simmer 1 minute.
- Add chicken broth, flour, lemon and parsley and whisk to thicken.
- Pour sauce over pork chops and bake, covered in a 375 oven for 40-45 minutes until tender.
Nutrition Facts : Calories 628, Fat 34.8, SaturatedFat 14.3, Cholesterol 215.2, Sodium 277.4, Carbohydrate 26.1, Fiber 1.1, Sugar 0.9, Protein 47.1
FRENCH'S® CRUNCHY ONION PORK CHOPS
Looking for an easy pork chop recipe? Dinner doesn't get any easier than this - these crunchy pork chops are infused with juicy, baked oven flavor. Get baked pork chops in just 20 minutes with flour, eggs, and crispy fried onions for a hearty dinner - perfect for any weeknight!
Provided by French's
Categories Entrees,
Yield 6
Number Of Ingredients 4
Steps:
- PLACE Crispy Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
- DIP pork chops into beaten egg; then coat with onion crumbs, pressing firmly to adhere. Place chops on baking sheet.
- BAKE at 400°F for 20 min. or until no longer pink in center.
SAN FRANCISCO PORK CHOPS
Tender chops in a delicious sauce are great over noodles or thin spaghetti.
Provided by bintmejnuna
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
- Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
- Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 9.4 g, Cholesterol 124 mg, Fat 18.6 g, Fiber 0.2 g, Protein 41.1 g, SaturatedFat 5.4 g, Sodium 1042.5 mg, Sugar 6.9 g
PORK CUTLETS WITH BEURRE BLANC
Provided by Wanna Make This?
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 200 degrees F.
- For the pork: Place the chops between layers of plastic wrap and use a meat mallet to pound the chops to an even thickness of about 1/4 inch. Season the chops on both sides with salt and pepper. Heat a large skillet over medium-high heat. Add about 1/2 inch of vegetable oil. Spread the flour on a plate and season it with salt and pepper. Break the eggs into a wide, shallow bowl. Season the eggs with salt and pepper and whisk together. One piece at a time, dredge the pork lightly in flour and dip in egg, letting the excess drip back into the bowl. Carefully place the pork in the hot oil and cook until golden on the underside, about 2 minutes. Flip and cook until golden on the second side, 1 to 2 minutes. Drain on a paper towel-lined plate, then transfer to a cooling rack set over a baking sheet and place in the oven to keep warm.
- For the peas: Heat a medium skillet over medium heat. Add the olive oil. When the oil is hot, add the shallots and garlic and cook, stirring frequently, until softened, 1 to 2 minutes. Add the peas, lemon zest and lemon juice and toss to coat. Season with salt and pepper and keep warm.
- For the beurre blanc: Combine the white wine and shallot in a small saucepan. Bring to simmer and cook until the wine is reduced by half. Add the cream and bring to a boil; let boil 30 seconds to 1 minute to thicken. Season with salt and pepper. Reduce heat to low and begin whisking in the cold butter, a piece or two at a time, until the sauce is thick and glossy (do not let the sauce boil). Whisk in the lemon juice and season with salt and pepper. Keep warm.
- Serve the pork with the peas, topped with the beurre blanc and a sprinkle of parsley.
BEST GRILLED PORK CHOPS
This is a simple recipe. It is simple to throw together the marinade in the morning before going off to work and come home to an easy dinner to prepare at night.
Provided by goodeats
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h15m
Yield 6
Number Of Ingredients 6
Steps:
- Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
- Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 379.6 calories, Carbohydrate 2.1 g, Cholesterol 124 mg, Fat 22 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 6 g, Sodium 1254.4 mg, Sugar 0.5 g
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