Cheesy Egg Topped Smoked Pork Chops Recipes

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CHEESY TOPPED MEDITERRANEAN PORK LOIN CHOPS



Cheesy Topped Mediterranean Pork Loin Chops image

Cheesy Topped Mediterranean Pork Loin Chops - tender pork loin chops in a rich mediterranean style sauce topped with cheese and broiled until melted and golden.

Provided by Siobhan (Slimming Eats)

Categories     Main

Number Of Ingredients 19

100g of mozzarella, grated
30g of parmesan, grated
Fresh parsley, chopped
1 tablespoon of extra virgin olive oil
1 small onion, halved and sliced thinly
2 cloves of garlic, sliced
400g of chopped tomatoes in juice (canned)
1 cup (240ml) of water
2 tablespoons of tomato paste (puree)
1/2 teaspoon of dried basil (or use some fresh chopped basil (approx tablespoon)
1 tablespoon of balsamic vinegar
salt and black pepper
6 small boneless pork loin chops - approx 800g (28oz) - trimmed of visible fat
1/2 teaspoon garlic powder
1/2 teaspoon onion powder,
2 teaspoons of dried oregano
3/4 teaspoon of salt
1/2 tsp black pepper
cooking oil spray (I used olive oil)

Steps:

  • Add the pork loins to a ziplock bag, add the garlic powder, onion powder, oregano, salt and black pepper and a spray of cooking oil spray and shake and massage to ensure the seasonings evenly coat the pork.
  • Leave it to marinade for about 20-30 so the pork absorbs the flavours. Do no refrigerate for this stage. (If you prefer you can marinade with the seasonings the night before, but take out of the fridge 30 minutes before cooking)
  • Heat a frying pan over a medium high heat, spray with some cooking oil spray, add the pork chops and cook on both sides until golden and cooked through (approx 4-5 minutes each side)
  • Remove the pork loin chops and set aside.
  • Heat the extra virgin olive oil in a frying pan over a medium high heat, add the onion and fry until golden and softened. (couple of minutes)
  • Add the garlic and fry for a further minute to infuse the flavour.
  • Add the balsamic vinegar and cook to until it evaporates
  • Add the chopped tomatoes, tomato paste, and basil and stir to combine.
  • Pour in the water, bring to a boil and then simmer until it reduces down into a thick sauce. Taste and season as needed with salt and black pepper.
  • Add the sauce to a baking tray or oven proof dish and spread out in an even layer.
  • Place the pork chops into the sauce (I also add any of the juices released from the pork (it's all great flavour)
  • Spoon some of the sauce over the top of the pork chops
  • Top with the grated parmesan and mozzarella and place under the grill (broil) until the cheese is melted and golden (approx 3-5 minutes)
  • Sprinkle with fresh chopped parsley.
  • Serve and enjoy!!

Nutrition Facts : Calories 526 calories, Carbohydrate 12.6 grams carbohydrates, Cholesterol 248 milligrams cholesterol, Fat 21 grams fat, Fiber 1.9 grams fiber, Protein 70.3 grams protein, SaturatedFat 9.4 grams saturated fat, ServingSize 1, Sodium 682 milligrams sodium, Sugar 5.9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat

CHEESY EGG-TOPPED SMOKED PORK CHOPS



Cheesy Egg-Topped Smoked Pork Chops image

These Cheesy Egg-Topped Smoked Pork Chops are almost a work of art-but that won't stop folks from digging in once they've appreciated their beauty!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 6

1 large green pepper
1 plum tomato, chopped
1/4 cup chopped onions
6 smoked bone-in pork chops (2 lb.), 1/2 inch thick
6 eggs
6 KRAFT Singles

Steps:

  • Cut pepper crosswise into 6 (1/4-inch-thick) rings; set aside. Chop remaining pepper; place in small bowl. Add tomatoes and onions; mix well.
  • Cook chops, in batches, in large nonstick skillet on medium heat 3 min. or until bottoms are golden brown; turn. Top each chop with pepper ring; slip cracked egg into center of each ring. Cook, covered, 2 to 3 min. or until chops are done (145ºF), and egg whites are firm and yolks are cooked to desired doneness. Top with Singles; cook, covered, 30 sec. or until melted. Remove from heat. Let stand 3 min.
  • Serve topped with vegetable mixture.

Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 260 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 31 g

SMOKED PORK CHOPS



Smoked Pork Chops image

There are pork chops and then there are smoked pork chops. The rub has just the right amount of sweetness and saltiness that complements the smoky flavor perfectly. Oak is my wood of choice for these but feel free to substitute any hard wood chips.

Provided by Soup Loving Nicole

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 2h50m

Yield 6

Number Of Ingredients 9

1 ½ teaspoons kosher salt
1 ½ teaspoons light brown sugar
1 ½ teaspoons ground black pepper
1 teaspoon paprika
½ teaspoon ground mustard
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon oregano
6 bone-in center-cut pork chops (about 1-inch thick)

Steps:

  • Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
  • Combine salt, brown sugar, pepper, paprika, ground mustard, garlic powder, onion powder, and oregano in a small bowl. Stir until evenly combined. Sprinkle over both sides of each pork chop.
  • Place pork chops directly on the smoker grate. Smoke for 2 hours 30 minutes. Remove chops from the smoker and let rest for 10 minutes.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 2 g, Cholesterol 65.2 mg, Fat 8.4 g, Fiber 0.4 g, Protein 25.7 g, SaturatedFat 2.8 g, Sodium 536.9 mg, Sugar 1.2 g

EARLY AUTUMN SMOKED PORK CHOPS



Early Autumn Smoked Pork Chops image

A savory main dish for fall, grilled marinated pork chops smoked in fall leaves. Goes well with rice and biscuits.

Provided by Virtual_Cook

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h40m

Yield 6

Number Of Ingredients 13

1 cup ketchup
1 cup soy sauce
½ cup white sugar
¼ cup strawberry jelly
2 tablespoons prepared horseradish
2 tablespoons tomato paste
1 tablespoon butter
1 tablespoon vegetable oil
1 tablespoon vinegar
½ teaspoon salt
½ teaspoon ground black pepper
1 pinch ground paprika
1 ½ pounds bone-in pork chops

Steps:

  • Combine ketchup, soy sauce, sugar, strawberry jelly, horseradish, tomato paste, butter, oil, vinegar, salt, black pepper, and paprika together in a saucepan over low heat; cook and stir until marinade is smooth, about 5 minutes.
  • Place pork chops in a bowl; add marinade. Marinate pork chops in the refrigerator for 1 hour.
  • Remove pork chops from marinade, reserving the extra marinade.
  • Light charcoals in the grill and add several bags of fall leaves throughout getting the coals ready for grilling.
  • Place pork chops on the grill when the coals are about halfway ashed over. Baste pork chops with marinade and flip pork chops. Cover grill with lid so smoke from the leaves can permeate the pork chops. Cook until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 329.9 calories, Carbohydrate 41 g, Cholesterol 41.2 mg, Fat 11.9 g, Fiber 1 g, Protein 16.9 g, SaturatedFat 4.5 g, Sodium 3136.5 mg, Sugar 36.1 g

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