Pork Chops Royale Recipes

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.

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?

PORK CHOPS ROYALE

Steps:

• Marinate pork chops for 1 hour.
• Grill and brush with oil until brown; set aside.
• Sauté garlic and onion in a skillet.
• Pour water, salt and catsup.
• Add pork chops.
• Simmer for 30 minutes or until tender.
• Remove pork chops from skillet.
• Add and stir fry string beans in the same skillet.
• Add 3 tbsp water and cook until tender; set aside.
• Garnish each pork chops with 1 sliced pineapple.
• Place string beans on the side.
• Pour sauce over meat and string beans.

CHOUCROUTE ROYALE (BRAISED SAUERKRAUT)

Steps:

• Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands.
• Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Simmer it in 1 quart of water for 10 minutes and drain.
• Preheat oven to 325 degrees.
• Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more.
• Bury the herbs and spices in the saurkraut. Pour in the wine, and enough stock to just cover the sauerkraut. Season lightly with salt and pepper. Bring to a simmer on top of the stove. Lay a buttered round of wax paper on top of sauerkraut. Cover and set in the middle of preheated oven. Simmer slowly for 3 1/2 hours.
• Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising.
• Continue to simmer in oven for another 1 1/2hours. (5 hours total).