Pork Chops That Melt In Your Mouth Recipes

MELT IN YOUR MOUTH PORK CHOPS

Steps:

• In a large bowl combine soy sauce, teriyaki sauce and water.
• In a large skillet on medium heat, brown both sides of the pork chops in a small amount of oil. Pour liquid mixture over chops. Add more water if needed. Chops should be covered completely in liquid.
• Bring to a boil. Lower temperature and simmer for an hour and twenty minutes, turning chops over half way through.

PORK CHOPS THAT MELT IN YOUR MOUTH

Steps:

• 1. Place just enough oil In skillet to barely cover bottom, heat to med-high heat, In meantime, season & lightly flour chops, if using panko you might need to rub a little olive oil on the meat to help the panko adhere. Preheat oven to 375.
• 2. Lightly brown both side of chops, place on baking sheet ( you can spray baking sheet with spray oil but not needed unless pork is very lean). Pop in 375 oven for 25 to 35 min. depending on thickness of chops.
• 3. NOTE: If using cube steak, reduce oven time to about 20 min.

NANA'S MELT IN YOUR MOUTH BLUE CHEESE PORK CHOPS

Steps:

• Pre-heat oven to 250.
• Season the chops on both sides with salt, pepper and a little garlic powder.
• Lightly coat the chops in the sesoned flour.
• Heat oil in skillet and brown chops on both sides.
• Remove from pan and place in a Dutch Oven or an oven proof pan with a tight fitting lid or one that can be covered with foil.
• place the chops in the pan in a single layer and pour the chicken broth around them.
• Sprinkle the cheese evenly on top of the chops and cover the pan.
• Bake 3 hours on low, checking every so often to make sure they are not getting too dry. If need be add more broth,. but it should be okay. It will make it's own gravy to serve along side or over noodles or rice. We love this dish, my husand frequently requests it for his bithday dinner. Hope you enjoy it too.

ASIAN-GLAZED 'MELT-IN-YOUR-MOUTH' PORK TENDERLOIN

Steps:

• To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
• For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
• Prepare an outdoor grill for high heat.
• Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.