Garlic Pork Chops Lipton Recipe 285

GARLIC-HONEY PORK CHOPS

Steps:

• Combine honey, mustard, garlic, chile flakes, 3 tablespoon olive oil, apple cider vinegar, salt, and pepper in a small bowl; mix until fully combined.
• Place pork chops into a resealable zip-top bag. Pour in marinade, seal the bag, massage to coat, and marinate in the refrigerator for at least 1 hour.
• Remove pork chops from the marinade and place on paper towels. Pat chops as dry as possible with the paper towels. Set excess marinade aside.
• Heat remaining olive oil in a large cast-iron skillet over medium-high or high heat until it shimmers. Working in batches if necessary, sear the pork chops in the hot pan until the first side is a dark golden brown, 2 to 3 minutes. Turn and cook on the other side until golden brown, 2 to 3 minutes more. Turn the heat down to low and continue to cook until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 6 to 8 minutes total. Transfer to a plate and let rest for 5 minutes.
• While pork rests, pour leftover marinade into a skillet. Bring to a boil and continue to cook until it reduces and becomes as thick as you like, 5 to 7 minutes. Pour over pork chops.

GARLIC BUTTER BAKED PORK CHOPS

Steps:

• Preheat oven to 425°F. Season the pork chops with salt and pepper, and set aside.
• In a small bowl, mix together the butter, thyme, and garlic. Set aside.
• In a cast iron skillet, heat the olive oil over medium heat. When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side.
• Pour the garlic butter mixture over the pork chops. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145ºF, about 10-14 minutes. The time depends on the thickness of your pork chops.*
• Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

CREAMY GARLIC PORK CHOPS

Steps:

• Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Season the pork generously with salt & pepper on both sides.
• In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
• Add the remaining butter and the garlic cloves to the skillet. Turn the heat down to medium (or medium-low if using cast iron). Cook it, stirring fairly often, for about 3 minutes or until the garlic has somewhat browned on the outside.
• Push the garlic to one side of the pan and sprinkle the flour in (avoiding the garlic). Let it cook for around 30 seconds, and give it a stir so it's incorporated with the butter (we're making a quick roux).
• Add in the chicken broth and lemon juice. Stir and let it cook for about a minute or until the sauce is noticeably thickened.
• Add in the cream and garlic powder. Stir or whisk it until the garlic powder has dissolved.
• Add the pork back in and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork's temperature will continue to rise once you stop cooking it, so if it's close, I'd take it off the heat and let it rest for a few minutes before serving. Season the sauce with extra salt & pepper as needed and parsley if you wish.

HONEY-GARLIC PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Season pork chops with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat. Brown pork chops 3 to 4 minutes per side. Transfer to the prepared baking dish.
• Whisk honey, brown sugar, soy sauce, garlic, and butter together in a bowl and pour over the pork chops in the baking dish.
• Bake in the preheated oven for 25 minutes. Remove from oven and let pork chops sit in the baking dish 5 minutes more to soak up juices.
• Serve pork chops topped with extra sauce.

GRILLED LEMON GARLIC PORK CHOPS

Steps:

• In a medium bowl, mix lemon juice, olive oil, minced garlic, Italian seasoning and soy sauce together. Pour marinade over pork chops in a large zip top bag or covered baking dish and place in the refrigerator for 1-4 hours.
• Lightly oil the grill grate. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
• Grill pork chops for 3 minutes per side on high heat, move to low heat side basting frequently with boiled marinade, until done when the juices run clear or register at 145 on a thermometer. Let meat stand for 5 minutes before serving.
• Heat a heavy skillet over medium-high heat. Add 2 tablespoons oil and let heat up, but not smoke.
• Shake off or pat pork chops with paper towel to remove excess marinade. Place pork chops in skillet and cook about 4 minutes then turn and let cook till internal temperature of 145 or the juices run clear. Let rest about 5 minutes before serving.
• Preheat oven to 375 degrees F. Heat a heavy oven safe skillet over medium-high heat. Add 2 tablespoons oil and let heat up, but not smoke.
• Shake off or pat pork chops with paper towel to remove excess marinade. Sear each side of chops for at least a couple minutes on each side (until brown on both sides, for flavor and color then)
• Transfer to oven and cook until internal temperature reaches 145 degrees or the juices runs clear, about 25 minutes for a thick pork chop.

GARLIC PORK CHOPS LIPTON RECIPE - (2.8/5)

Steps:

• 1. Preheat oven to 425°. Arrange chops in broiler pan without the rack. Brush both sides of chops with Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix combined with Olive Oil. 2. Bake chops 25 minutes or until done. 3. Remove chops to serving platter. Add hot water to pan and stir, scraping brown bits from bottom of pan. Serve sauce over chops. Serves: 4 Preparation Time: 5 Minute(s) Cook Time: 25 Minute(s)