JUICY PORK CHOPS
This is he most moist pork chops you will ever have! Even my three boys ages 7 and under eat them all up. It is so easy and actually so healthy. Great served with some rice, noodles or any vegetables.
Provided by Melissa Beau Powell
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 12h15m
Yield 4
Number Of Ingredients 4
Steps:
- In a large resealable bag, mix together the soy sauce, minced garlic, and pepper. Place the pork chops into the bag, squeeze out most of the air, seal, and marinate for 12 hours in the refrigerator. Turn the bag over about halfway through.
- Preheat the oven's broiler. Place the pork chops onto a broiling pan. Broil for 5 minutes per side, or to your desired doneness. Time will be different depending on the thickness of your chops.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 4 g, Cholesterol 36.2 mg, Fat 4.7 g, Fiber 0.8 g, Protein 15.4 g, SaturatedFat 1.6 g, Sodium 1827.1 mg, Sugar 0.5 g
MOIST BAKED PORK CHOPS
For perfectly prepared pork chops (preferably bone-in) you must brine them for at least 1 to 2 hours and pick chops that are at least 1/2 to 1-inch thick. The success to this dish is the brine for moistness. There are many brine variations out there for what flavor you are wanting to accomplish but, it is an important part of the overall dish.
Provided by Sahara B
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Combine cold water, salt, peppercorns, and bay leaf for brine in a bowl. Place pork chops in a shallow baking dish and pour the brine over top. Let sit for 1 to 2 hours.
- Meanwhile, combine brown sugar, garlic powder, paprika, onion powder, mustard powder, salt, and pepper for rub in a small mixing bowl.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove pork chops from brine, rinse under cold water, and pat dry. Rub pork chops generously on both sides with the seasoning mix. Discard brine.
- Heat a cast iron skillet over medium-high heat. Add oil to the hot skillet. Add pork chops to the hot oil and sear until browned, 2 to 3 minutes.
- Turn pork chops and place skillet in the preheated oven. Bake until no longer pink in the center, 6 to 8 minutes. Remove from the oven, tent with aluminum foil, and let rest for 5 minutes before serving.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 29 g, Cholesterol 45.3 mg, Fat 14.2 g, Fiber 0.7 g, Protein 16.8 g, SaturatedFat 4.4 g, Sodium 5980.2 mg, Sugar 27 g
PORK CHOPS THAT ACTUALLY STAY MOIST!
Seriously folks, I thought moist pork chops were a myth... until I found this recipe! Cornstarch added to the flour coating is the trick to keeping these puppies moist and tender. This is a recipe from Emeril Lagasse.
Provided by jeniwan
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Season the chops on both sides with 2 tablespoons of the creole seasoning.
- Combine the flour, cornstarch and remaining tablespoon of creole seasoning in a shallow bowl. Dredge the pork chops in the flour mixture.
- In a large cast-iron skillet or saute pan, heat the oil over high heat. Add the pork chops in batches and cook until golden brown and medium, 5 to 6 minutes per side.
- Remove and drain on paper towels. Season lightly with salt and pepper.
MOIST AND TENDER BAKED PORK CHOPS
My husband loves pork chops again. He didnt like pork chops because they were always served to him dry and tough. That is until he got to sample mine. They always come out moist and tender. We have these at least two or three times a month.
Provided by Jolene Kath
Categories Pork
Time 2h
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 300 degrees.
- 2. Mix together black pepper, seasoning salt, garlic & onion powder. Rub evenly all over each pork chop. (Season to your taste. My husband doesnt like his as salt so I season his less.)
- 3. Heat olive oil in a frying pan over med-high heat. Lay pork chops on pan and allow to sear for 2 minutes without moving them. Flip the pork chops over and allow to sear for 1 minute longer.
- 4. Remove pork chops and place in an oven safe baking dish. I use a 19 x 13 pyrex baking dish.
- 5. Pour in the water. You will want the water to come about 1/3 the way up the pork chop.
- 6. Cover baking dish tightly. I use tinfoil and seal the sides very tight. Place in preheated oven.
- 7. Bake for 1 1/2 to 2 hours. Your pork should be at 160 degrees when done. I would not check until at least an 1 1/2 hours have past. You will let out all the steam that is keeping the chops moist.
- 8. The juices in the baking dish make a wonderful gravy.
THE BEST JUICY SKILLET PORK CHOPS
Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for our tips on which pork chops are best.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 45m
Yield Makes 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 pork chop, Calories 369, Fat 14.3g, SaturatedFat 5.1g, Cholesterol 138.8mg, Sodium 767mg, Carbohydrate 11.6g, Fiber 1.4g, Sugar 4.4g, Protein 46.1g
JUICY BAKED PORK CHOPS
These baked pork chops are the best oven baked pork chops ever! They are so easy to make, super juicy, and flavorful. Rub them with a few pantry staple spices and pop them into the oven for about 18 minutes and dinner will be ready!
Provided by Kristen Stevens
Categories Dinner
Time 23m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 pork chop, Calories 275 kcal, Carbohydrate 1 g, Protein 29 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 90 mg, Sodium 647 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g
More about "pork chops that actually stay moist recipes"
EXTRA JUICY BAKED PORK CHOPS (PERFECT EVERY TIME) - SPEND ...
From spendwithpennies.com
4.9/5 (125)Total Time 1 hr 5 minsCategory Dinner, Lunch, Main CourseCalories 234 per serving
- Combine brine ingredients in a saucepan and bring to a boil. Once sugar and salt are dissolved, remove from heat and cool completely.
SUPER MOIST PORK CHOPS - CAMPBELL SOUP COMPANY
From campbells.com
4.5/5 (43)Total Time 25 minsServings 4Calories 248 per serving
HOW TO COOK TENDER, JUICY PORK CHOPS EVERY TIME | KITCHN
From thekitchn.com
4.5/5 (49)Calories 298 per serving
PERFECT JUICY PORK CHOPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 625Calories 104 per servingCategory Dinner, Entree
HOW TO KEEP PORK CHOPS MOIST WHEN PAN FRYING | LEAFTV
From leaf.tv
PORK CHOPS THAT ACTUALLY STAY MOIST! RECIPE - FOOD.COM ...
From pinterest.ca
HOW TO MAKE DELICIOUS AND MOIST PORK CHOPS WITHOUT ...
From colemannatural.com
HOW TO GRILL MOIST, TENDER PORK CHOPS - COTTAGE LIFE
From cottagelife.com
Estimated Reading Time 5 mins
- Start with better chops. Thin, “fast-fry” chops cook so quickly that the inside is overdone long before the outside gets any colour. Thicker chops–at least an inch–grill better and stay moister.
- Brine, baby, brine! Soaking meat in a weak salt solution adds moisture to the meat. The brine essentially opens up gaps in the meat proteins and liquid gets sucked in.
- Grill a chop like a fine steak. It is a steak, after all, just a pork steak. As with all meats, dry the surface of the chops with paper towel before it goes on the grill.
- Get some colour, fake if you have to. Pork just doesn’t brown the way chicken skin or a marbled steak does, at least not in the time it takes for the inside to cook.
- Grill the edge. Here’s a neat tip I picked up from a new book, Charred & Scruffed, by Adam Perry Lang: Put a brick (I wrap it in foil) on your barbecue.
- Don’t overcook. This is the most important tip. Again, think of a chop as a steak–and cook it to medium, maybe medium-well, but no more. The USDA says pork is safe if it’s cooked to 145°F (70°C).
HOW TO FRY PORK CHOPS TO TENDER, JUICY PERFECTION (RECIPE ...
From tasteofhome.com
Estimated Reading Time 7 mins
THE SECRET TO TENDER JUICY PORK CHOPS - THE ESSENCE OF YUM
From essenceofyum.com
Author Brent BaxterEstimated Reading Time 8 mins
RECIPES FOR BROILED PORK CHOPS - ALL INFORMATION ABOUT ...
From therecipes.info
STOVE TOP BAKED PORK CHOPS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PORK CHOPS THAT ACTUALLY STAY MOIST - ALL INFORMATION ...
From therecipes.info
RECIPE FOR PORK CHOPS CASSEROLE - ALL INFORMATION ABOUT ...
From therecipes.info
PORK CHOPS THAT ACTUALLY STAY MOIST! RECIPE - FOOD.COM ...
From pinterest.com
THIN PORK CHOPS AIR FRYER RECIPES
From share-recipes.net
PORK CHOPS THAT ACTUALLY STAY MOIST! RECIPE - FOOD.COM ...
From pinterest.com
JUICY BREADED PORK CHOP RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
PORK CHOPS THAT ACTUALLY STAY MOIST RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #5-ingredients-or-less #main-dish #pork #easy #dietary #low-sodium #low-calorie #low-carb #low-in-something #meat #pork-chops
You'll also love