SMOTHERED PORK CHOPS IN A SAVORY PAN SAUCE
These smothered pork chops are tender and juicy, with lots of savory pan sauce to spoon over your favorite side!
Provided by Ingrid Beer
Categories Entree
Time 45m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Place your pork chops onto a work surface, and using a meat mallet, give each a light pounding to tenderize the meat slightly.
- To a small ramekin, add the paprika, granulated garlic and onion, and the white pepper.
- Season the pork chops by sprinkling over each a couple of good pinches of salt and black pepper, then sprinkle over about half of the seasoning mixture in the ramekin; flip the chops and season the other side with a couple more pinches of salt and black pepper, plus the rest of the seasoning mixture in the ramekin.
- Add the heaping 1/2 cup of flour to a large bowl or platter, and dredge both sides of each pork chop in the flour, gently pressing, to coat; shake off any excess flour, and lay onto a plate to hold.
- Place a large heavy bottom pan or skillet over medium high heat, and add in about 1/4 cup of oil, or enough to sear the chops; once the oil is hot, add in 2 pork chops (work in batches), and allow to sear on that first side for 4 minutes, until deeply golden-brown, then flip and sear on the second side for 3 minutes; remove from pan and place onto a plate to hold, and repeat the process with the remaining pork chops.
- Wipe any excessively burned bits out of the pan, then add in the butter, along with about 2 tablespoons of the oil; once the butter is melted, add in the onions, along with a couple of pinches of salt and pepper, plus the Italian seasoning, and caramelize those until golden-brown, about 10 minutes.
- Deglaze the onions with the wine (if using), and allow it to reduce for a moment; add in the garlic and stir to combine, allowing the garlic to become aromatic.
- Next, sprinkle in the 2 tablespoons of flour and stir to combine with the onions, cooking this mixture together for about 30 seconds; next, whisk in the chicken stock/broth.
- Reduce the heat to medium-low or low, and allow the sauce to simmer for a 30 seconds - 1 minute; then, carefully nestle each pork chop into the sauce, and insert a digital thermometer lengthwise, or horizontally, into the center of the thickest chop (the probe will go sideways rather than up and down).
- Generously spoon some sauce over each pork chop, and allow things to gently simmer for about 5-7 minutes, or until the thermometer registers 145°; turn off the heat.
- Allow the smothered pork chops to rest for about 10 minutes in the pan, then garnish with the fresh thyme leaves before serving with either rice or mashed potatoes
Nutrition Facts : Calories 577 calories (smothered pork chops with sauce only)
SKILLET PORK CHOPS
Skillet Pork Chops are pan-seared to perfection and then drenched in a sweet and savory sauce! Enjoy this comfort food at home with this easy recipe!
Provided by Catalina Castravet
Categories Main Course
Number Of Ingredients 13
Steps:
- Pat dry pork chops with a paper towel.
- Rub pork chops with 2 tablespoons of olive oil.
- In a small bowl mix salt, pepper and paprika and rub onto the pork chops. Set aside.
- Place a medium skillet (to which you have a lid for) over medium-high heat. Add the remaining 2 tablespoons of oil and once it is hot add the pork.
- Cook until golden, for about 2 to 3 minutes.
- Flip the pork chops to the other side, cook for one minute and reduce the heat to low. Cover the skillet with a lid and cook 5 to 12 minutes (check every 2 minutes after 5 mins), or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. If you do not have a thermometer.
- Transfer pork chops to a plate or cutting board and cover loosely with aluminum foil.
- Let the pork rest for 5-10 minutes.
- Using the same skillet, increase the heat to medium-high and add the cherry tomatoes, sear them until lightly charred, remove and set aside on a plate.
- Add the chicken stock, vinegar, maple syrup, and brown sugar to the skillet, stir and add 2 sprigs of fresh rosemary.
- Use a wooden spoon to scrape the bottom of the skillet to remove any bits that stuck to it. Bring the mixture a simmer and cook until reduced by half.
- Taste and adjust for salt, acidity or sweetness.
- Take the skillet off the stove, and when the sauce is no longer simmering, stir in the butter. Discard rosemary.
- Add back the pork chops back into the pan and drizzle some of the sauce on top. Add back the tomatoes.
- Sprinkle some chopped fresh parsley on top and garnish with a few fresh rosemary sprigs before serving.
Nutrition Facts : Calories 419 kcal, Carbohydrate 7 g, Protein 30 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 90 mg, Sodium 444 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
PERFECT SIMPLE ROASTED PORK CHOPS
Don't let the simplicity of this recipe fool you. Served with a salad and a fast side dish, these pork chops are perfect for a busy weeknight, and my children love it.
Provided by Rhonda Elaine
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
- Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.
Nutrition Facts : Calories 169 calories, Carbohydrate 1.4 g, Cholesterol 58.9 mg, Fat 7.1 g, Fiber 0.8 g, Protein 23.7 g, SaturatedFat 2.6 g, Sodium 73.9 mg
SAVORY PORK CHOPS
Make and share this Savory Pork Chops recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the first 4 ingredients.
- Dredge pork chops in flour mixture.
- In a skillet over medium heat, brown chops in oil on both sides, about 8 minutes.
- Combine the sauce ingredients; pour over chops.
- Cover, reduce heat, and simmer until meat is tender, about 20 to 30 minutes.
- Spoon sauce over chops when serving.
SAVORY BEER PORK CHOPS
These tender chops cooked in a savory sauce are perfect for a hectic weeknight because they're so easy to prep. Try them with hot buttery noodles. -Jana Christian, Farson, Wyoming
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium heat; brown chops on both sides. , Mix ketchup, brown sugar and beer; pour over chops. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in pork reads 145°, 4-6 minutes. Let stand 5 minutes before serving., Freeze option:Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.
Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 472mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
SAVORY SLOW COOKER PORK CHOPS
I started with the Peking Pork Chops recipe (Thanks, Lynda!) from this site, reviewed the reviews, and made some adjustments of my own to get the precise flavor combination I've been seeking. They're easy to prepare, and everyone I've served has raved that they're fork-tender and flavorful without being overly spicy. Serve over steamed rice (basmati, jasmine, or white).
Provided by FlamingoFanatic
Categories World Cuisine Recipes Asian
Time 4h10m
Yield 5
Number Of Ingredients 10
Steps:
- Arrange pork chops into the bottom of a slow cooker crock.
- Whisk teriyaki sauce, ketchup, brown sugar, chile-garlic sauce, ginger, garlic, shallots, garlic pepper, and kosher salt together in a bowl; pour over the pork chops.
- Cook on High for 1 hour. Switch slow cooker to Low and continue cooking until the pork chops are completely tender, about 3 hours more.
Nutrition Facts : Calories 301.8 calories, Carbohydrate 19.4 g, Cholesterol 78.7 mg, Fat 9.3 g, Fiber 0.3 g, Protein 33.4 g, SaturatedFat 3.4 g, Sodium 1651.3 mg, Sugar 17.5 g
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