Iowa Pork Chops Recipes

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IOWA PORK STEAK



Iowa Pork Steak image

Easy and tasty recipe for fork tender pork steaks.

Provided by CATMANIACS

Categories     Meat and Poultry Recipes     Pork

Time 2h

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil
4 pork steaks
onion powder
garlic powder
salt and ground black pepper to taste
1 large onion, chopped
2 (4.5 ounce) cans sliced mushrooms, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can water
1 (1 ounce) package dry onion soup mix
1 tablespoon Worcestershire sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a large heavy skillet over medium-high heat. Brown steaks for 3 to 5 minutes on each side. While browning, season both sides with onion powder, garlic powder, salt and pepper. Transfer steaks to a 9x13 inch casserole dish, and sprinkle with chopped onion and sliced mushrooms.
  • In a small bowl, combine condensed mushroom soup, water, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover pan with aluminum foil.
  • Bake in preheated oven for 90 minutes.

Nutrition Facts : Calories 417 calories, Carbohydrate 21.9 g, Cholesterol 75.7 mg, Fat 24 g, Fiber 2.6 g, Protein 28.9 g, SaturatedFat 6 g, Sodium 1969.1 mg, Sugar 6.5 g

APPLE JACK IOWA PORK CHOPS FROM DES MOINES



Apple Jack Iowa Pork Chops from Des Moines image

Iowa is famous for its pork, which some think is the best in the world. Here's a unique and delicious way to make an old favorite. Serve with wild rice or rice topped with toasted almonds.

Provided by Kaye Lynn

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 40m

Yield 4

Number Of Ingredients 12

½ cup all-purpose flour
½ teaspoon seasoned salt
4 boneless pork loin chops
¼ cup butter
½ cup chopped green onions
3 Granny Smith apples - peeled, cored and sliced
3 cups sliced fresh mushrooms
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground black pepper
1 cup apple brandy
1 cup heavy cream

Steps:

  • In a medium bowl, mix flour with seasoned salt; coat chops evenly with mixture and shake off excess. Over medium-high heat, melt butter in large skillet. Add chops, and cook about 5 minutes, turning once, or until meat surface is browned. Remove chops from pan and set aside on a separate plate.
  • Add onions, apples, and mushrooms to skillet, cooking just until soft. Add thyme, salt, pepper, and apple brandy; stir to blend. Return chops to skillet and surround with onion mixture. Over medium heat, simmer uncovered, for about 10 minutes. Mix in cream and simmer until sauce thickens, about 10 minutes longer. Do not let cream boil.

Nutrition Facts : Calories 756 calories, Carbohydrate 47.8 g, Cholesterol 192.4 mg, Fat 42.3 g, Fiber 3.5 g, Protein 31.3 g, SaturatedFat 24 g, Sodium 866 mg, Sugar 30.2 g

STUFFED IOWA CHOPS



Stuffed Iowa Chops image

Here's a hearty dish for big appetites. The corn and apples make a tasty stuffing for the chops. -Judith Smith, Des Moines, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

4 bone-in pork loin chops (1-1/2 inches thick and 8 ounces each)
1 tablespoon canola oil
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1 tablespoon 2% milk
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup chopped peeled apple
1 cup whole kernel corn
1 cup dry bread crumbs
SAUCE:
1/3 cup honey
3 to 4 tablespoons Dijon mustard
3/4 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed

Steps:

  • Preheat oven to 350°. Cut a pocket in each pork chop by slicing almost to the bone. In a large skillet, heat oil over medium heat. Brown chops on each side; cool slightly., In a bowl, mix onion, parsley, milk and seasonings. Add apple, corn and bread crumbs; toss to combine. Spoon into pork chops; place in a greased 13x9-in. baking dish., In a small bowl, mix sauce ingredients; reserve half of the sauce for brushing. Pour remaining sauce over pork chops. Bake, uncovered, 50-60 minutes or until a thermometer inserted in stuffing reads 165°, brushing occasionally with reserved sauce during the last 20 minutes.

Nutrition Facts : Calories 601 calories, Fat 24g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 875mg sodium, Carbohydrate 54g carbohydrate (31g sugars, Fiber 3g fiber), Protein 41g protein.

IOWA PORK CHOPS



Iowa Pork Chops image

Make and share this Iowa Pork Chops recipe from Food.com.

Provided by NELady

Categories     Pork

Time 1h45m

Yield 2 pork chops, 2 serving(s)

Number Of Ingredients 15

1/2 cup whole kernel corn
1/2 cup breadcrumbs
1 pinch salt
1 pinch pepper
3/4 tablespoon parsley
1 pinch sage
1/2 tablespoon chopped onion
1/2 cup apple, finely chopped & peeled
1 tablespoon milk
2 iowa pork chops, thick cut
1/4 cup honey
1/4 cup mustard
1/4 teaspoon rosemary
1/2 teaspoon salt
1 pinch pepper

Steps:

  • In a bowl, combine ingredients, except chops, until well mixed. Cut a slit in the side of chop and stuff with mixture.
  • Combine basting sauce ingredients and blend until smooth.
  • In frying pan, brown stuffed chops, then bake at 350* oven for about one hour, basting chops often with sauce.

Nutrition Facts : Calories 536.4, Fat 17.4, SaturatedFat 5.6, Cholesterol 76.1, Sodium 1412.8, Carbohydrate 69.5, Fiber 4, Sugar 41.7, Protein 29

STUFFED IOWA STEAKS (PORK CHOPS)



Stuffed Iowa Steaks (Pork Chops) image

My local butcher used to cut these nearly 2 inch thick gorgeous pork chops. We would slice open the chop to the bone and stuff with a sweet savory sausage stuffing, these thick pork chops are a summer time hit.

Provided by Chummers

Categories     Pork

Time 1h5m

Yield 8 chops, 8 serving(s)

Number Of Ingredients 18

8 pork chops (Special Order 1 3/4-inch thick)
3 tablespoons fresh ground black pepper
3 tablespoons dark brown sugar
3 tablespoons paprika
2 tablespoons kosher salt
1 teaspoon cayenne pepper
2 tablespoons olive oil
2 cups finely chopped red onions
12 ounces sweet Italian sausage
8 ounces coarsely chopped apricots
1 cup chopped fresh parsley
1/2 cup dried currant (rehydrate in orange juice)
3 minced garlic cloves
2 oranges, zest of
2 teaspoons dried thyme
1 teaspoon fresh ground pepper
1/2 teaspoon salt
1 cup bitter orange marmalade

Steps:

  • Ask your butcher to cut up some inch and half nearly two inch thick bone in pork chops.
  • Prepare rub and coat pork chops up to one day before grilling.
  • Brown sausage, drain, set aside to cool. Cook down onions in hot oil until slightly brown and translucent. Not looking for the caramelized onions you might put on your burger here. Return sausage to pan, add remaining ingredients for stuffing, heat and then cool to touch.
  • Cut center slit in pork chops to the bone, stuff with sausage, onion, fruit mixture. Over stuffing these monsters is okay. A saturated bamboo stick could help hold it together but not necessary.
  • Warm marmalade over low heat until slightly liquid form.
  • Heat grill to medium high, MOM on a three burner Weber (medium-off-medium) , or about a 7-8 count (hand over heat) for charcoal.
  • Grill on indirect heat for 8-10 minutes on first side, flipping and grilling for a remaining 6-8 minutes. This can be one of those times that a fine set of grill marks will pay off big dividends on presentation, so if you're thinking grill marks I am sure you know what to do. When only a few minutes are left coat chop with glaze, being careful not to put on too soon and have sugars burn. Grilling pork can be a personal choice as to when they are done. Because of the moist stuffing, these do not tend to dry out. But with the glaze you can blacken them and give that bitter burnt taste to what was going to be your best meal of summer.
  • Check temp of pork chop and remove from heat. Let rest for 5-10 minutes before serving. I might use a tinfoil tent from time to time if I need to stretch out the time before serving.

Nutrition Facts : Calories 625.2, Fat 25.6, SaturatedFat 8, Cholesterol 150.1, Sodium 2274.8, Carbohydrate 50.5, Fiber 4.2, Sugar 39.8, Protein 50.4

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