A1 Pork Chops For Two Recipes

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PORK CHOP DINNER FOR TWO



Pork Chop Dinner for Two image

I've prepared this dish for a tableful of people, but it's also easy to fix just for two. If you like different vegetables, simply add them along with the other ingredients. My side dishes for this meal are toasted bread and salad. -Shirley Lazor Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 servings.

Number Of Ingredients 8

2 pork loin chops (3/4 inch thick)
1 tablespoon canola oil
2 medium potatoes, peeled and sliced
1 medium onion, sliced
1 medium carrot, sliced
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, brown pork chops in oil. Place in a greased 8-in. square baking pan. Layer potatoes, onion and carrot over chops. Dot with butter. Sprinkle with salt and pepper. , Cover and bake at 350° for 55-60 minutes or until pork chops and vegetables are tender.

Nutrition Facts : Calories 472 calories, Fat 19g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 705mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 6g fiber), Protein 27g protein.

APPLE PORK CHOPS FOR TWO



Apple Pork Chops for Two image

Sweet-tart apple, onion, thyme and Dijon give these chops delightful flavor. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 teaspoon cornstarch
1/3 cup chicken broth
2 boneless pork loin chops (4 ounces each)
1 teaspoon canola oil
1 small apple, peeled and thinly sliced
1/4 cup finely chopped onion
3 tablespoons unsweetened apple juice
1 teaspoon Dijon mustard
1/8 teaspoon dried thyme

Steps:

  • In a small bowl, combine cornstarch and broth; set aside. In a large skillet, brown pork chops in oil. Remove and keep warm., In the same skillet, saute apple and onion until apple is crisp-tender. Stir in the broth mixture, apple juice, mustard and thyme; bring to a boil. Add pork chops. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 224 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 256mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

A.1. SWEET FIRE PORTERHOUSE PORK CHOPS



A.1. Sweet Fire Porterhouse Pork Chops image

These chops are slightly sweet and smoky with a splash of A1.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 Servings

Number Of Ingredients 6

2 Tbsp. oil
1-½ tsp. chipotle chile pepper powder
½ tsp. garlic powder
4 bone-in pork chops (1-½ lb.), ¾ inch thick
¼ cup A.1. Original Sauce
3 Tbsp. brown sugar

Steps:

  • MIX first 3 ingredients until blended; rub onto chops. Place in single layer in shallow pan. Refrigerate 30 min. Meanwhile, combine A.1. and sugar. HEAT grill to medium-high heat. GRILL chops 4 to 5 min. on each side or until done (145°F), brushing with A.1. mixture for the last few minutes. Remove from grill. Let stand 3 min. before serving.

A.1. & BACON PAN-GLAZED PORK CHOPS FOR TWO



A.1. & Bacon Pan-Glazed Pork Chops for Two image

Just two tonight? Enjoy these saucy pan-glazed pork chops. Our A.1. & Bacon Pan-Glazed Pork Chops for Two feature a blend of A.1. sauce, bacon & red wine.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 2 servings

Number Of Ingredients 9

1 slice OSCAR MAYER Bacon, cut into 1-inch pieces
1 Tbsp. chopped onions
1/4 tsp. dried thyme leaves
1 bay leaf
1 small clove garlic, minced
1/2 cup dry red wine
1/4 cup A.1. Original Sauce
1 tsp. oil
2 bone-in pork chops (3/4 lb.), 1/2 inch thick

Steps:

  • Cook and stir bacon in small saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Add onions, thyme and bay leaf to drippings in pan; cook 3 to 4 min. or until onions are crisp-tender, stirring frequently. Add garlic; cook 1 min. Add wine and steak sauce, cook and stir 4 to 6 min. or until slightly thickened. Stir in bacon. Remove from heat; cover to keep warm.
  • Heat oil in small skillet on medium-high heat. Add chops; cook 5 to 6 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min.
  • Remove and discard bay leaf from sauce. Spoon sauce over chops.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 860 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 5 g, Protein 26 g

A.1. PORK CHOPS FOR TWO



A.1. Pork Chops for Two image

It tastes like restaurant fare, but these pork chops for two are served in a simple pan sauce made with garlic, bacon, A.1. sauce and red wine.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 2 servings

Number Of Ingredients 10

1 slice OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces
1 Tbsp. chopped onions
1/4 tsp. dried thyme leaves
1 bay leaf
1 tsp. garlic, minced
1/2 cup dry red wine
1/4 cup A.1. Bold & Spicy Sauce
1 tsp. LEA & PERRINS Worcestershire Sauce
1 tsp. oil
2 bone-in pork chops (3/4 lb.), 1/2 inch thick

Steps:

  • Cook and stir bacon in small saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels.
  • Add onions, thyme and bay leaf to drippings in pan; cook 3 to 4 min. or until onions are crisp-tender, stirring frequently. Add garlic; cook 1 min. Add wine, steak sauce and Worcestershire sauce; cook and stir 5 min. or until slightly thickened. Stir in bacon; keep warm.
  • Heat oil in small skillet on medium-high heat. Add chops; cook 5 to 6 min. on each side or until done (145ºF). Remove from heat. Pour glaze over chops. Let stand 3 min. before serving.

Nutrition Facts : Calories 460, Fat 29 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

A 1 PORK CHOPS



A 1 Pork Chops image

A1 sauce, mayonnaise. shake and bake for pork. Simple, great taste and moist! If you use thin pork chops less than 1 to 1 1/2 inch thick, cut the cooking time to 15 minutes and 5 minutes.Took a photo with phone and now have to figure out how to enter on computer.

Provided by Montana Heart Song

Categories     Meat

Time 40m

Yield 4 1 inch thick chop per serving, 4 serving(s)

Number Of Ingredients 5

4 teaspoons A.1. Original Sauce
4 bone in pork chops
4 tablespoons mayonnaise
1 (4 ounce) envelope Shake-n-Bake for pork
Pam cooking spray

Steps:

  • Preheat oven 375*.
  • Spray Pam on baking dish.
  • Lay pork chops flat on prep surface.
  • Brush on 1/2 tsp A1sauce on one side of each pork chop.
  • Spoon on 1/2 tblsp. mayonnaise on top of sauce on each pork chop. Gently spread until covered.
  • Sprinkle one half of shake and bake envelope over the mayonnaise on each pork chop.
  • Using a spatula gently lift each chop and slowly flip over into the baking pan.
  • Proceed with steps 4,5,6, on the plain side of each pork chop.
  • Bake in the oven uncovered 20 minutes. Pull out pan. Using spatula, gently flip over. Bake 10 more minutes.

BAKED PORK CHOPS FOR 2



Baked Pork Chops for 2 image

This is one of the first meals I cooked after getting married. It is simple to pepare and cooks in the oven with no worries of burning it. The worst newlywed fear!!! LOL

Provided by Margi

Categories     One Dish Meal

Time 1h45m

Yield 2 serving(s)

Number Of Ingredients 6

2 pork chops
2 tablespoons uncooked white rice
1 medium onion, sliced
2 tomatoes, sliced
2 potatoes, sliced
salt and pepper

Steps:

  • Place pork chops in a casserole dish.
  • Place 1 Tablespoon of rice on top of each one.
  • Cover with sliced tomato, then sliced onion and finally sliced potato.
  • pour warm water over all until you can see the water Cover and bake in 350 F oven for 1 1/2 to 2 hours.
  • Hint, you can't over cook this as long as there is sufficient moisture.

Nutrition Facts : Calories 475.2, Fat 14.8, SaturatedFat 5.1, Cholesterol 75, Sodium 88.6, Carbohydrate 56.9, Fiber 7.2, Sugar 7.2, Protein 29.2

PAN-SEARED PORK CHOPS WITH SAGE, DATES AND PARSNIPS



Pan-Seared Pork Chops With Sage, Dates and Parsnips image

This easy dish combines sage, brown butter and dates for a blast of sweet-salty flavor. Brining the pork chops in advance ensures tenderness: You can allow them to sit in the thyme-infused brine overnight, but even two hours of marinating will improve the taste and texture of the chops. This recipe calls for parsnips, but sweet potato or roasted squash would also work well. (And if you can't find medjool dates, pitted prunes are a worthy stand-in.)

Provided by David Tanis

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup kosher salt (Diamond Crystal), plus more for boiling
2 tablespoons granulated sugar
1 large thyme sprig
4 bone-in pork chops, about 3/4-inch thick (about 2 pounds)
2 pounds parsnips, peeled and cut into 3-inch sticks
2 tablespoons olive oil
4 tablespoons salted butter
12 large sage leaves
12 pitted medjool dates, halved
Freshly ground black pepper, to taste
1/2 lemon, plus more to taste

Steps:

  • Brine the chops: Put salt and sugar in a large bowl. Whisk in 4 cups water to dissolve. Add thyme sprig and pork chops. Cover and refrigerate for at least 2 hours or up to overnight. When ready to cook, remove chops from brine and pat dry. Discard brine.
  • Heat oven to 350 degrees. Put a large pot of well-salted water over high heat. When it boils, add parsnips and bring to a brisk simmer. Cook until parsnips are tender, 8 to 10 minutes. Drain parsnips and keep warm.
  • Meanwhile, set a large skillet over medium-high heat and add olive oil. When oil is wavy, sear chops until nicely browned, about 3 minutes per side. (Work in batches if you don't have a large skillet.)
  • Transfer chops to a roasting pan or sheet pan in one layer. Bake for 10 to 15 minutes, until meat is 140 degrees when probed with an instant-read thermometer. Remove from oven and let rest while you make the sauce.
  • Wipe out the skillet and return to medium-high heat. Add butter and let it begin to brown. Add sage leaves and dates, and let sizzle for about a minute. Add pepper and lemon juice, and pull off heat. Taste, and add more pepper or lemon to taste.
  • To serve, place chops and a spoonful of parsnips on warm plates. Spoon butter mixture over chops and parsnips.

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