Myspecialporkchops Recipes

MY " SPECIAL " PORK CHOPS

Steps:

• Pound chops with textured end of meat mallet until 1/4 inch thick.
• In a medium sized bowl, add buttermilk and chops, coating each chop well.
• Marinate for at least 2 hours or more hours (overnight is best), turning occasionally.
• Put flour on a piece of foil or a plate.
• Remove chops from buttermilk.
• Cover both sides of chops with flour, pressing flour into chops with the palm of your hand.
• In medium sized skillet, heat oil over medium heat until hot but not smoking.
• Add chops 2 at a time.
• Sprinkle with seasoned salt, pepper, and paprika (optional).
• Cook until light golden brown on each side about 5 to 6 minutes.
• Drain on paper towels if needed.
• Enjoy.

SPECIAL PORK CHOPS

Steps:

• In a large cast-iron or other ovenproof skillet, brown the pork chops in oil; drain any fat. Pour salsa over chops. Bake, uncovered, at 350° until a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes.

TEN MOST DELICIOUS PORK CHOP RECIPES

Steps:

• Irish Whiskey Pork Chops Start pouring in whiskey while still on medium heat - Next add beef broth and heavy cream, followed by Worcestershire Sauce and Italian seasoning.
• Instant Pot Creamy Pork Chops For the best results when thickening a sauce in the pressure cooker, always add the thickener (like a roux) after pressure cooking is done - not before.
• Low Carb Creamy Pork Chops. Use low carb dry white wine only. Honey Balsamic Sauce. Add 1 tbsp butter to the now empty pan and add chopped scallions, garlic, fresh chopped rosemary and thyme. Cook for 2 minutes on medium heat.
• Bacon and Mushroom Smothered Pork Chops. Make sure to chop the bacon really well!
• Honey Balsamic Pork Chops. The secret ingredient here is Dijon Mustard as a thickener!
• Pork Chops in Brown Sugar and Wine Glaze. Make sure to use bone-in pork chops for best results in this recipe!
• Pan Fried Pork Chops in Lime Glaze. The secret to making the glaze here is to allow the glaze to cool off a bit in the pan, off heat - give it some time and it will get thicker as it slowly cools off.
• Pork Chops in Creamy Herb & Wine Sauce. You can easily double this amazing wine sauce if making it with pasta or mashed potatoes!
• Easy Pan Seared Pork Chops. Season generously!
• Garlic Mushroom Pork Chops. Are you in the pork chop heaven yet?

THE BEST JUICY SKILLET PORK CHOPS

Steps:

• Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
• Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
• After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
• Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
• Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
• Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
• Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
• While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
• Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
• Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
• Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.

JUICY BAKED PORK CHOPS

Steps:

• Turn your oven to 400 degrees Fahrenheit.
• In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
• Drizzle the 1 tablespoon of olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
• Bake the pork chops uncovered for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.

EASY PORK CHOP SHEET PAN DINNER

Steps:

• Preheat your oven to 400 degrees Fahrenheit.
• Add the olive oil, paprika, brown sugar, garlic powder, and salt and pepper to a small bowl and mix until it forms a paste.
• Rub the mixture onto both sides of the pork chops and set aside.
• Add the chopped potatoes, the baby carrots and green beans to a large sheet pan.
• Pour the olive oil, lemon juice, garlic powder, parsley and salt and pepper over the top and toss well to coat.
• Arrange the veggies to lay as flat as possible on the sheet pan and nestle the pork chops on top.
• Place the sheet pan in your preheated oven and bake for about 20 minutes, or until the pork reaches an internal temperature of 145 degrees Fahrenheit.
• Serve immediately with a sprinkling of fresh parsley, if desired.