Pork Chops And Pierogies For 2 Recipes

SMOKED PORK CHOPS & PIEROGI DINNER

Steps:

• In a large saucepan, bring 7 cups water to a boil. Add beans; cook, uncovered, 4-6 minutes or until crisp-tender. Drain; sprinkle with salt and pepper., Meanwhile, in a large skillet, heat oil over medium heat. Add pork chops; cook 2-3 minutes on each side or until heated through. Remove from pan; keep warm. Add butter to same pan. Add frozen pierogi; cook 6-8 minutes or until golden brown and heated through, turning occasionally. Remove from pan; keep warm. , In same skillet, bring vinegar to a boil. Reduce heat to medium-low; cook 1-2 minutes or until slightly thickened. Serve pork chops with pierogi and green beans; drizzle with balsamic syrup.

PORK CHOPS 'N' PIEROGI

Steps:

• Cook pierogi according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm. , In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.

PORK CHOPS WITH GLAZED APPLES AND PIEROGI

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, season the pork chops on both sides with salt and the paprika. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork chops and cook until browned, adjusting the heat as needed so the butter doesn't get too dark, about 2 minutes per side. Remove the pork to a plate.
• Add the apples and shallots to the skillet. Cook, tossing, until lightly browned, about 3 minutes. Move the apples and shallots to one side of the skillet and add the tomato paste to the other side. Cook the tomato paste, stirring, until it darkens slightly, about 1 minute. Add the vinegar, honey and thyme, then stir in 1 cup of the boiling water from the pot. Bring to a simmer and cook until the apples are tender and the sauce thickens, 8 to 10 minutes. Add a little more water, if needed.
• Meanwhile, add the pierogi to the pot of boiling water and cook as the label directs. Remove with a slotted spoon and transfer to the skillet; nestle the pork chops in the mixture. Cut the remaining 1 tablespoon butter into small pieces and stir into the sauce. Cook, stirring, until the pierogi are coated in the sauce and the pork is just cooked through, about 2 minutes. Divide among plates. Top with chives.

PORK CHOPS AND PIEROGIES FOR 2

Steps:

• Cook pierogies according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm.
• In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogies. Add pork chops and pierogies to skillet; stir to coat.

BREADED DIJON PORK CHOPS

Steps:

• In a small bowl, combine the cracker crumbs, thyme, pepper and sage. Spread mustard on both sides of pork ; coat with crumb mixture. , In a large skillet, cook pork in oil over medium-high heat for 4-5 minutes on each side or until golden brown and meat juices run clear.

PORK CHOP DINNER FOR TWO

Steps:

• In a large skillet, brown pork chops in oil. Place in a greased 8-in. square baking pan. Layer potatoes, onion and carrot over chops. Dot with butter. Sprinkle with salt and pepper. , Cover and bake at 350° for 55-60 minutes or until pork chops and vegetables are tender.

ROASTED PORK CHOPS WITH TOMATOES, MUSHROOMS, AND GARLIC SAUCE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• In a 9x13 inch baking dish, toss tomatoes, mushrooms, garlic, and olive oil with salt and pepper to taste. Mix lightly with hands to coat all ingredients with oil, and spread the tomato-mushroom mixture to the edges of the dish, leaving the center free for the pork chops.
• Combine 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, ground coriander, oregano, marjoram, thyme, rosemary, sage, basil, garlic powder, onion powder, ground paprika, sugar, and crushed red pepper in a bowl to make a spice rub.
• Sprinkle the pork chops with the spice rub, working the rub well into both sides of the meat. Place pork chops in the center of the baking dish, surrounded by the tomato and mushroom mixture.
• Roast in preheated oven until the pork is no longer pink in the center and mushrooms are tender, about 45 to 50 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C). Transfer pork chops to a serving dish and top with roasted tomato-mushroom mixture and all pan juices to serve.