BREAD 'EM AND BAKE 'EM PORK CHOPS
Steps:
- Position rack in center of oven and preheat the oven to 400 degrees F.
- Line a large rimmed baking sheet with aluminum foil and place a wire rack on top.
- Place the melba toast in a food processor and pulse to form coarse crumbs, about 3 pulses.
- Transfer the crumbs to a large plastic resealable food storage bag and add the Italian Essence, 2 tablespoons of the Baby Bam, the garlic powder, Parmesan, and vegetable oil. Close the bag and shake to combine.
- In a medium mixing bowl, beat the eggs and remaining 2 teaspoons of Baby Bam with a fork.
- Using your hands, dip the pork chops 1 at a time into the eggs, then place in the bag, close, and shake to coat on both sides, pressing so that the crumbs adhere.
- Place the chops on the wire rack on the baking sheet.
- Bake until the pork chops are cooked through and the coating is golden brown and crisp, about 20 minutes.
- Using oven mitts or pot holders, remove the baking sheet from the oven and serve the chops immediately.
- Place all the ingredients in a small mixing bowl and stir well to combine, using a wooden spoon. Then store in an airtight container for up to 3 months.
PORK CHOPS IN CREAMY CHAMPAGNE SAUCE WITH RUSTIC GARLIC MASHED POTATOES
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.
- Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice.
CREAMY CHAMPAGNE DILL PORK CHOPS
The creamy dill melds so wonderfully with the succulent chops! Place on a bed of noodles for an easy weeknight go-to meal.
Provided by Lisa G. Sweet Pantry Gal
Categories Steaks and Chops
Time 40m
Number Of Ingredients 6
Steps:
- 1. Mix sour cream dill, salt, and pepper; set aside.
- 2. Brown onions and pork chops, remove pork chops.
- 3. Deglaze pan with champagne, making sure to lift all bits from the bottom of the pan. When combined add sour cream mixture, whisk.
- 4. Add pork chops back in the pan, stir, simmer on low heat covered for 20-25 min.
- 5. Serve over noodles or mashed potatoes. Top with fresh dill.
PORK CHOPS WITH APPLES AND RAISINS
Tender pork combined with apples and raisins is a family favorite for us! I've substituted dried cranberries for the raisins, and that was so good too! Recipe can be altered if serving more people.
Provided by Heidi Shirk
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar.
- Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil.
- Bake in the preheated oven for 1 hour. Remove the aluminum foil for the last 20 minutes of cooking.
Nutrition Facts : Calories 349 calories, Carbohydrate 42.4 g, Cholesterol 63.6 mg, Fat 9.1 g, Fiber 2.6 g, Protein 26 g, SaturatedFat 2.4 g, Sodium 365.7 mg, Sugar 32.7 g
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