Herbed Beer Pork Chops Recipes

HERBED PORK CHOPS

Steps:

• Trim excess fat from chops. Heat skillet over medium heat, and rub a piece of fat over the bottom of the pan. Cook chops, turning occasionally, until browned on both sides (4 to 6 minutes).
• Season chops with garlic salt, rosemary, and basil. Arrange slices of orange and lemon over meat, and pour coffee liqueur and 1/4 cup water over all. Cover, and simmer for 30 minutes, or until meat is tender.
• Blend cornstarch with remaining 1/4 cup water, and stir into pan liquid; cook until thick. Sprinkle with green onions, and serve.

CREAMY HERBED PORK CHOPS

Steps:

• Season pork chops on all sides with Montreal steak seasoning.
• Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat.
• Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.

HERBED PORK CHOPS

Steps:

• Sprinkle pork chops with lemon juice. In a small bowl, combine the parsley, rosemary, thyme and pepper; rub over chops., Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

GARLIC BUTTER PORK CHOPS

Steps:

• Place the pork chops in a shallow dish or mixing bowl.
• In a small bowl, whisk together the olive oil, ¾ teaspoon rosemary, sage, paprika, salt and pepper. Pour the mixture over the pork chops and massage to coat.
• Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray.
• Cook the pork chops for 3 minutes, turn over and cook for an additional minute, or until the pork is just cooked through. Transfer to 4 separate plates and top each pork chop with 1 teaspoon of the garlic butter.

HERBED PORK CHOPS

Steps:

• Heat oil in large skillet.
• Over medium-high heat, add chops and cook until golden brown on both sides (2 to 4 minutes) Reduce heat to low and cook, turning often until chops are cooked through (10 to 12 minutes) Remove from pan and keep warm.
• Add remaining ingredients to the skillet and increase heat to high.
• Bring to a boil and cook, stirring up bits stuck to pan, until thickened (1 to 2 minutes) Serve sauce over chops.
• Variation 1: Replace lemon juice and water with 3/4 cup dry white wine.
• Variation 2: Replace lemon juice and water with 3/4 cup heavy cream and 3/4 cup chicken broth and replace dried thyme with dried tarragon.

CREAMY HERBED PORK CHOPS (FROM BETTER HOMES & GARDENS)

Steps:

• Trim fat from meat. If desired, sprinkle with salt & pepper. In a large skillet cook chops in butter over medium heat for 5 minutes. Turn chops and add carrot. Cook for 5-7 minutes more or til no pink remains. Remove chops, reserving drippings and carrot.
• For sauce, stir parsley; flour; basil, thyme, or tarragon; bouillon granules; and 1/4 tsp pepper into drippings and carrot. Add milk all at once. Cook and stir til thickened and bubbly. Stir in water. Return chops to skillet and heat through. To serve, spoon sauce over chops.

HERBED PORK CHOPS

Steps:

• Preheat barbecue to medium.Trim chops.Mix herbs, garlic, olive oil, honey, lemon juice, salt and pepper together and coat chops.Barbecue chops 3 to 5 minutes per side, depending on the thickness.

HERBED BEER PORK CHOPS

Steps:

• In a large skillet, brown pork chops in oil on both sides. Combine the remaining ingredients; pour over pork. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender.

PAN-SEARED PORK CHOPS WITH SAGE, DATES AND PARSNIPS

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.