Pork Chops Ole Recipes

PORK CHOPS OLE

Steps:

• In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper.
• Meanwhile, in a greased 13X9X2-inch baking dish, combine rice, water, tomato sauce and taco seasoning; mix well.
• Arrange chops over rice; top with green pepper.
• Cover and bake at 350F for 1-½ hours.
• Uncover and sprinkle with cheese; return to the oven, until cheese is melted.

CHEF JOHN'S SMOTHERED PORK CHOPS

Steps:

• Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
• Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
• Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
• Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

CROCK POT PORK CHOPS OLE'

Steps:

• Place all ingredients in crock pot.
• Cook on low for 7-9 hours.
• Serve over rice.

OLD-FASHIONED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the flour, mustard, garlic salt and pepper. Add pork, a few pieces at a time, and shake to coat., In a large skillet, brown chops in oil on each side. Transfer to a 3-qt. slow cooker. Top with soup, onion and parsley. Cover and cook on low for 5-6 hours or until meat is tender.

OLE MOLE MEXICAN PORK CHOPS

Steps:

• In large bowl, mix together crushed tomatoes, chipotle pepper, cumin, chili powders, cocoa, oregano, beans and poblano peppers. Pour in beer and stir.
• In small skillet fry bacon until crisp: remove bacon to paper towel to drain, set aside.
• Saute chopped onions and garlic in one tablespoon of bacon fat for about three minutes, add to tomato mixture.
• Season pork chops with salt and pepper.
• Place sliced onions on bottom of crock pot; place pork chops on top of onions; this will prevent the chops from sticking.
• Add tomato mixture to crock pot.
• Cook on low for 6-7 hours (time may vary).
• Stirring is not necessary; removing the lid results in heat loss and may require extended cooking time.
• Stir in corn approximately 1 hour before serving.
• If the sauce is to thin, mix corn meal or masa harina with a little water and stir a little into the sauce until you've achieved desired thickness.
• Just before serving squeeze lime juice into pot and stir.
• To serve place pork chops on a bed of rice, spoon sauce on top and garnish with bacon bits and cilantro.

MEXICAN PORK CHOPS GRANDE, OLE!

Steps:

• 1. Rub taco seasoning mix on both sides of all four pork chops. Or use your own taco seasoning mix. In large skillet, melt butter with vegetable oil, heat over med-high heat. Lightly brown and sear chops on both sides. Transfer to shallow, lightly greased baking dish. Top each chop evenly with salsa. Place in 350º oven for about 30-35 minutes or til done. *Chops are done when very slightly pink inside and juices run clear. *Don't overbake! Bake less if chops are thinner! Top with cheese during last 5 minutes or so of baking. Serve topped with topping ingredients to your heart's desire. Serve with Spanish, Mexican or green rice and refried beans, salsa and white corn tortilla chips if desired.