SAUCY PORK CHOPS
I don't always have time to fix the home-cooked meals my family loves, so I've come to rely on my slow cooker a lot. I fix these tangy chops at least once a week-the meat's so tender you can cut it with a fork-and we all love it! -Jennifer Ruberg, Two Harbors, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with garlic powder, salt and pepper. In a large skillet, brown chops in oil on both sides; drain. , In a small bowl, combine the ketchup, brown sugar and liquid smoke if desired. Pour half of the sauce into a 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-5 hours or until meat is tender.
Nutrition Facts : Calories 371 calories, Fat 12g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1748mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 2g fiber), Protein 11g protein.
SAUCY PORK CHOP SKILLET
Skillet pork chops make easy comfort food. We have them with a salad and fruit. If you've got fresh green beans or steamed broccoli, go for it. -Donna Roberts, Manhattan, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook rice according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides; remove from pan., Add onion to drippings; cook and stir until tender. Stir in tomatoes, broth, parsley and seasonings; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 6-8 minutes., Remove pork to a serving plate; keep warm. In a small bowl, mix flour and water until smooth; stir into sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes. Spoon over pork; serve with rice.
Nutrition Facts :
HAM AND CHEESE-STUFFED PORK CHOPS WITH DIJON SAUCE (COOKING FOR 2)
Ham and Swiss cheese-stuffed pork chops are breaded and cooked to a crispy golden brown and served with a simple, zippy Dijon mustard sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 2
Number Of Ingredients 16
Steps:
- Heat oven to 400°F.
- Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone. Season chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up. Tuck 1 ham and cheese roll into each pork chop pocket.
- In shallow pan, stir flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of pork chops with flour mixture. Beat egg in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip pork chops into beaten egg; turn to coat. Dredge in bread crumb mixture, coating completely.
- In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook 4 to 5 minutes or until golden brown, turning once. Transfer to lightly greased 15x10x1-inch pan. Bake 18 to 20 minutes or until pork is no long pink (at least 145°F).
- Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until tender. Add broth and wine; cook 10 to 15 minutes or until reduced by three-fourths. Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in mustard and parsley. Remove from heat.
- Place pork chops on serving plates. Serve with sauce.
Nutrition Facts : Calories 920, Carbohydrate 48 g, Cholesterol 255 mg, Fat 7 1/2, Fiber 2 g, Protein 44 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 1810 mg, Sugar 6 g, TransFat 1 g
SAUCY PORK CHOP
"I like this dish because you don't have to prebrown the meat and it's easy to multiply for more servings," says Jennifer Stewart from Gowanstown, Ontario. "I usually make extra sauce to use as gravy for the meat and potatoes."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 serving.
Number Of Ingredients 10
Steps:
- Season pork chop with pepper; place in a small nonstick skillet. In a small bowl, combine 3 tablespoons water, ketchup, sugar, vinegar, Worcestershire sauce, onion powder and cinnamon; pour over pork. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 160°. , Remove pork chop and keep warm. Combine cornstarch and remaining water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over pork.
Nutrition Facts : Calories 241 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 332mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
SAUCY BARBECUED PORK CHOP SKILLET
Honey BBQ sauce, onions and green peppers take to the skillet for this sweet and savory take on pork chop night.
Provided by My Food and Family
Categories Peppers
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oil in large nonstick skillet on medium heat. Add chops; cook 5 min. on each side or until evenly browned on both sides. Remove from skillet; cover to keep warm.
- Add vegetables to skillet; cook and stir 5 min. Stir in barbecue sauce; bring to boil.
- Return chops to skillet; spoon sauce in skillet over chops. Simmer 4 to 5 min. or until chops are done (145ºF), turning after 3 min. Remove skillet from heat. Let stand 3 min. before serving chops topped with barbecue sauce mixture.
Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
SKILLET PORK CHOPS IN PINK SAUCE
This is a nice weeknight skillet meal using boneless pork chops. This recipe is different from others using cream of mushroom soup because the addition of ketchup to the sauce gives it nice flavor and a pink hue, hence the title. This dish goes well paired with egg noodles.
Provided by Jason
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Season pork chops with seasoned salt, salt, and black pepper.
- Heat oil in a large skillet over medium-high heat. Brown pork chops on both sides in the hot oil, 5 to 7 minutes total.
- While pork chops are cooking, combine mushroom soup, milk, ketchup, Worcestershire sauce, and parsley in a bowl.
- Once chops are browned, add bell pepper, onion, mushrooms, and garlic to the skillet. Cook until vegetables are soft, about 5 minutes. Add mushroom soup mixture and bring to a boil. Reduce heat and let simmer until pork chops are no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 266.6 calories, Carbohydrate 14.3 g, Cholesterol 48.4 mg, Fat 13.8 g, Fiber 0.9 g, Protein 21.2 g, SaturatedFat 3.9 g, Sodium 661.7 mg, Sugar 9.2 g
PORK CHOPS SKILLET
It's hard to believe that Susan Taul's tender pork chops and honey-mustard sauce are so low in carbohydrates. "It's a light, easy meal that doesn't involve a lot of grease," writes the Birmingham, Alabama reader.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 237 calories, Fat 10g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 503mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
SKILLET BARBECUED PORK CHOPS
On days I volunteer at church or shuttle between after-school activities, I'm glad this dinner comes together in one skillet. The sauce makes the chops so moist and tender. I also simmer it up with other meats like beef or venison steaks.-Tammy Messing, Ruth, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pork chops with seasoned salt. In a large skillet, brown chops on both sides in butter over medium-high heat. Remove chops. , In the drippings, saute onion until golden brown. Add the water, brown sugar, barbecue sauce and Worcestershire sauce. Return chops to the skillet. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until a thermometer inserted in pork reads 145°. Remove chops; keep warm., Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 423 calories, Fat 9g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 1214mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 1g fiber), Protein 22g protein.
SPICY SKILLET PORK CHOPS
Prepare these chops to suit your taste. If you prefer a milder dish, use regular chili powder; if firey is more your style, use hot chili powder. Another tasty recipe from the Better homes and Gardens New Dieter's Cookbook.
Provided by Crafty Lady 13
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
- Trim fat from chops. Sprinkle both sides of each chop with chili powder. In a 12-inch nonstick skillet heat oil over medium-high heat. Add chops; cook chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings. Reduce heat to medium. Add onion to skillet. Cook and stir for 3 minutes. Stir corn mixture into onion mixture in skillet. Place chops on corn mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).
- To serve, remove chops from skillet. Stir chopped cilantro into corn mixture in skillet; serve corn mixture with chops. If desired, garnish with cilantro leaves.
SAUCY SKILLET PORK CHOPS
I made this up a couple of nights ago when I wanted veggies, and I wanted something saucy. I had pork loin chops in the freezer, so I added those to the recipe and voila! A great meal in no time. I served over a very small amount of Ronzoni garden delight fettuccine pasta, so as to not take away the taste of the pork and sauce,...
Provided by sherry monfils
Categories Steaks and Chops
Time 50m
Number Of Ingredients 9
Steps:
- 1. In lg skillet, heat oil over medium heat. Add yellow squash, zucchini and onion. Saute until tender, about 5 mins. Make sure to stir occasionally.
- 2. Using a slotted spoon, spoon veggies into a bowl, set aside. Season chops w/ salt and pepper. Brown chops about 2 mins each side. return veggies to skillet.
- 3. Reduce heat to low. Add mushrooms, marinara sauce and oregano, stir gently. Cover, cook 30 mins.
BAKED SAUCY PORK CHOPS
Baked pork chop recipes are always handy to feed my hungry family. This entree brightens up the usual routine of roasted pork chops and rice. I reach for this recipe when our appetites are hearty and I feel like baking pork chops. -Dorothy Toben, Blackwell, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium heat. Brown pork chops on both sides. Transfer to a greased 11x7-in. baking dish; sprinkle with onion., In a bowl, mix remaining ingredients; pour over chops. Bake, covered, until a thermometer inserted in pork reads 145°, 15-20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 442 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 472mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 37g protein.
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