PORK CHOPS WITH BLUE CHEESE SAUCE
Sometimes a sauce is just a sauce, but with these tender chops, it really makes the dish. If you like a little spice, mix a pinch of nutmeg with the black pepper before you sprinkle it on the meat. -Kathleen Specht, Clinton, Montana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. Sprinkle pork chops on both sides with pepper; place on a broiler pan coated with cooking spray. Broil 4-5 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving., Meanwhile, in a small saucepan, heat butter over medium-high heat. Add green onion and garlic; cook and stir until tender. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add cheese and wine; heat through. Serve chops with sauce.
Nutrition Facts : Calories 263 calories, Fat 11g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 176mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
SMOKED PORK CHOPS WITH POTATOES & SAUERKRAUT
I love this no fuss dinner. It is perfect for those cold days of Autumn. I like to add a layer of apples on top of the chops before covering them with the second layer of potatoes & Kraut.
Provided by Bergy
Categories Pork
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix the potatoes and the kraut.
- Place half the sauerkraut/potato mixture in a Pyrex pie plate.
- Spread 1 1/2 tbsp of mustard over the sauerkraut.
- Place the chops on the sauerkraut.
- Spread remaining mustard on the chops.
- Cover with remaining sauerkraut/potato mixture.
- Season with salt & pepper.
- Put the pat of butter on top.
- Seal with foil and bake in a 350°F oven for 45 minutes to an hour.
- I like uncover the chops for the last 15 minutes or so to lightly brown the potato topping.
Nutrition Facts : Calories 201.9, Fat 6.8, SaturatedFat 4.1, Cholesterol 18.4, Sodium 1220.5, Carbohydrate 32.2, Fiber 5, Sugar 4.3, Protein 4
CARAMELIZED-ONION MASHED POTATOES
Steps:
- Boil whole russet potatoes in their skins until they're easily pierced with a knife; let cool slightly before peeling. While the potatoes are boiling, saute sliced white onions in olive oil or butter over low heat until soft and deeply caramelized. Mash the potatoes with milk or cream, butter, and salt and pepper to taste. Stir the caramelized onions into the potatoes just before serving.
PORK CHOPS WITH CARAMELIZED ONION MASHED POTATOES
Nothing says home to me more than pork chops and mashed potatoes. My mom always made these with the thick-cut boneless loin chops, but when I have to pay for them, it's the variety pack of thinner cut bone-in chops that always seem to be on sale. The good news is they cook faster and because of the gravy they don't get dried out.
Yield serves 4
Number Of Ingredients 11
Steps:
- Peel the onions, cut them in half, and thinly slice. Place 1 tablespoon of the oil in a large frying pan over medium-high heat and add the onions. Cook, stirring occasionally, for 15 minutes, or until golden brown.
- Meanwhile, peel the potatoes and cut into chunks. Place the potatoes in a saucepan, cover with cold water, and add the salt. Bring to a boil and then simmer over medium heat for 20 minutes, or until a fork slides easily into the potatoes.
- While the potatoes are cooking, remove the onions from the pan and set aside. Add the remaining 1 tablespoon of oil to the pan and add the pork chops. Season the chops with salt and pepper and cook over medium-high heat for 2 to 3 minutes on each side, or until lightly browned. Place the beef bouillon and flour in a small bowl and slowly stir in the water a little at a time until all of the water is incorporated and the mixture is smooth. (If you put all the water in at once the flour will get lumpy and your gravy will never get smooth.) Add the mixture to the pan and stir well. Stir in half of the caramelized onions, cover, and cook over medium heat for 10 minutes.
- Drain the potatoes and add the milk and butter to the pan. Cook over high heat for 2 to 3 minutes, until the milk comes to a boil. Remove the pan from the heat and mash the potatoes with a fork until fairly smooth. Stir in the remaining caramelized onions and season with salt and pepper.
- Place a pork chop and some of the mashed potatoes on each plate and top with some of the gravy.
- Boneless pork loin chops can cost over $4 per pound, but whole or half pork loins often go on sale for under $2 per pound. They are boneless so they are easy to cut into chops and you can make them any thickness you want. You can put as many as you want in a resealable bag and freeze them for later use.
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