Savory Pork Chops Recipes

SAVORY PORK CHOPS

Steps:

• In a bowl, combine the first 4 ingredients.
• Dredge pork chops in flour mixture.
• In a skillet over medium heat, brown chops in oil on both sides, about 8 minutes.
• Combine the sauce ingredients; pour over chops.
• Cover, reduce heat, and simmer until meat is tender, about 20 to 30 minutes.
• Spoon sauce over chops when serving.

BRAISED SKILLET PORK CHOPS

Steps:

• Remove any excess fat from chops.
• Sprinkle both sides of chops generously with salt, pepper and dried Italian seasoning.
• Heat a large skillet over medium-high heat. Coat the pan with cooking spray and add a small amount of the trimmed fat from the pork chops. You want enough to render about a tablespoon of fat.
• When the fat has rendered, add the pork chops to the pan.
• Brown well on both sides.
• Add the chicken broth and bring up to a boil.
• Cover the pan and reduce the heat to low.
• Simmer until chops are done throughout. Approximately 20-25 minutes.
• Remove the pork chops from the pan. Increase the heat to bring the liquid to a boil. Continue cooking until reduced to a thin sauce. Spoon the pan sauce over the chops and serve.

SMOTHERED PORK CHOPS IN A SAVORY PAN SAUCE

Steps:

• Place your pork chops onto a work surface, and using a meat mallet, give each a light pounding to tenderize the meat slightly.
• To a small ramekin, add the paprika, granulated garlic and onion, and the white pepper.
• Season the pork chops by sprinkling over each a couple of good pinches of salt and black pepper, then sprinkle over about half of the seasoning mixture in the ramekin; flip the chops and season the other side with a couple more pinches of salt and black pepper, plus the rest of the seasoning mixture in the ramekin.
• Add the heaping 1/2 cup of flour to a large bowl or platter, and dredge both sides of each pork chop in the flour, gently pressing, to coat; shake off any excess flour, and lay onto a plate to hold.
• Place a large heavy bottom pan or skillet over medium high heat, and add in about 1/4 cup of oil, or enough to sear the chops; once the oil is hot, add in 2 pork chops (work in batches), and allow to sear on that first side for 4 minutes, until deeply golden-brown, then flip and sear on the second side for 3 minutes; remove from pan and place onto a plate to hold, and repeat the process with the remaining pork chops.
• Wipe any excessively burned bits out of the pan, then add in the butter, along with about 2 tablespoons of the oil; once the butter is melted, add in the onions, along with a couple of pinches of salt and pepper, plus the Italian seasoning, and caramelize those until golden-brown, about 10 minutes.
• Deglaze the onions with the wine (if using), and allow it to reduce for a moment; add in the garlic and stir to combine, allowing the garlic to become aromatic.
• Next, sprinkle in the 2 tablespoons of flour and stir to combine with the onions, cooking this mixture together for about 30 seconds; next, whisk in the chicken stock/broth.
• Reduce the heat to medium-low or low, and allow the sauce to simmer for a 30 seconds - 1 minute; then, carefully nestle each pork chop into the sauce, and insert a digital thermometer lengthwise, or horizontally, into the center of the thickest chop (the probe will go sideways rather than up and down).
• Generously spoon some sauce over each pork chop, and allow things to gently simmer for about 5-7 minutes, or until the thermometer registers 145°; turn off the heat.
• Allow the smothered pork chops to rest for about 10 minutes in the pan, then garnish with the fresh thyme leaves before serving with either rice or mashed potatoes

SAVORY BRINED PORK CHOPS

Steps:

• Crack about 1/2 of the peppercorns. Add peppercorns, salt, sugar, garlic, and mustard to boiling water. Mix thoroughly until all dry ingredients are dissolved. Slowly add vinegar, olive oil, and lemon juice until blended. Pour mixture into a shallow glass or ceramic dish.
• Add ice if the brine is hotter thank lukewarm. Add pork chops, cover, and marinate at room temperature for 2 hours, turning occasionally.
• Heat olive oil, garlic, pepper, and chile powder in a frying pan over medium-high heat. Remove pork chops from the brine and add to the pan. Cook for 2 minutes per side. Flip chops, reduce heat to a simmer, and cover. Cook, checking for doneness every 5 minutes, until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 10 to 15 minutes more.

SAVORY BEER PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium heat; brown chops on both sides. , Mix ketchup, brown sugar and beer; pour over chops. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in pork reads 145°, 4-6 minutes. Let stand 5 minutes before serving., Freeze option:Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.

GRILLED PORK CHOPS RECIPE

Steps:

• Combine all the brine ingredients in a large bowl, add pork chops, cover and brine for 8 to 12 hours for best results.
• Heat grill to about 450 degrees Fahrenheit, brush it well with olive or canola oil.
• Discard the brine, pat dry the chops well with paper towels.
• In a shallow bowl, combine garlic powder, onion powder, paprika, salt and pepper. Brush the pork chops with olive oil, toss into the mixture on both sides.
• Grill the chops about 4 to 5 minutes per side or until no longer pink in the middle and the internal temperature is 145 degrees F.
• Let rest 5 to 10 minutes before serving.

SAVORY BONELESS PORK CHOPS

Steps:

• Trim the thin, white fat off the edges of your chops.
• Combine your egg, Dijon mustard, oregano, cayenne, and salt and pepper in a dish. Beat the egg and seasonings together until well mixed.
• (I doubled the recipe for everything in the pics since I was making 10 chops!)
• In another dish, combine your italian bread crumbs, parmesan and mozzarella.
• Pour your peanut oil in a large frying pan, and turn on the heat to warm up the oil.
• Coat chops on both sides in the egg mixture
• Then once coated in egg mixture, press them into the bread crumbs mix on both sides.
• Once they are well coated with crumb mixture on both sides, place in frying pan with warmed up peanut oil. You know the oil is ready for frying when you sprinkle a tiny bit of water in and it sizzles.
• Fry your chops for about 5 minutes, or until golden brown. Then flip and repeat on the other side.
• Place chops on a baking sheet to cool, they will be a beautiful golden color and the texture will be perfectly crunchy.
• Enjoy!!!

SAVORY PORK CHOPS

Steps:

• In a large resealable plastic bag; combine the first four ingredients; add pork chops, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, brown chops in oil on both sides, about 8 minutes. Combine the sauce ingredients; pour over chops. Cover and simmer until a thermometer reads 160°, about 20 minutes. Serve sauce with pork.

SAVORY PORK CHOPS

Steps:

• In a large skillet, brown pork chops on both sides and place in a 5 quart slow cooker.
• Combine pineapple juice, brown sugar, and vinegar and mix well.
• Pour brown sugar-vinegar mixture over pork chops.
• Cover and cook on low for 4-5 hours.
• Serve over hot cooked noodles.

SAVORY APPLE PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork chops in a foil lined 9x9 inch baking dish and season with salt and pepper to taste. Arrange the sliced apples over and around the chops and brush all liberally with the ketchup. Then sprinkle with the brown sugar.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until internal temperature reaches 145 degrees F (63 degrees C).

SWEET & SAVORY PORK CHOPS OVER STUFFING

Steps:

• Spread both sides of chops with mustard; press rosemary into chops.
• Heat 1/4 cup dressing in large nonstick skillet on medium-high heat. Add chops; cook 4 min. each side or until browned on both sides. Add remaining dressing and syrup; top with bacon and onions. Cook 5 min. or until chops are done (160°F).
• Serve chops over stuffing.

SIMPLE, SAVORY PORK CHOPS

Steps:

• Rub both sides of the pork with the garlic. Sprinkle both sides with the seasoning blend. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the pork for 4 minutes on each side, or until no longer pink in the center. Transfer to a large plate. Add the water, Worcestershire sauce, salt, and remaining 2 teaspoons oil to the skillet, scraping to dislodge any browned bits. Stir. Cook for 1 minute, or until reduced to 2 tablespoons liquid. Spoon over the pork.

OVEN BAKED BONELESS PORK CHOPS

Steps:

• Prep: Heat oven to 400°F and line a rimmed baking sheet with baking parchment.
• Tenderize: Place pork chops between two pieces of plastic wrap and very gently pound using a rolling pin or flat side of a meat mallet (you don't want to flatten them much, you mainly want to tenderize them - 4-5 gentle smacks will do).
• Season: Rub chops all over with oil and mustard. Combine brown sugar, ground paprika, garlic powder, onion powder, salt and pepper in a small bowl. Rub seasoning blend all over chops.
• Bake: Bake for 12-15 minutes, depending on thickness of chops (about 6 minutes per 1/2 inch thickness), until they reach an internal temperature of 140°F. Turn oven to broil and broil the pork chops 1-2 minutes, until browned.
• Rest: Remove from the oven and allow chops to rest in the pan for 5 minutes before serving, in order to let temperature rise to 145°F. Do not skip rest!