Tenderglazedporkchops Recipes

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TENDER MAPLE-GLAZED PORK CHOPS



Tender Maple-Glazed Pork Chops image

Tender pork chops are cooked in a maple glaze that makes every bite absolutely succulent. The hearty entree delivers big flavor without a lot of fuss. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless pork loin chops (1 inch thick and 6 ounces each)
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1/2 cup brewed coffee
1/4 cup maple syrup
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce

Steps:

  • Sprinkle pork chops with thyme, salt and pepper. In a large skillet, brown chops in oil. Remove and keep warm., Add remaining ingredients to skillet. Bring to a boil; cook until liquid is reduced by half., Return pork chops to skillet. Reduce heat; cover and simmer until meat is tender, 10-12 minutes, turning once. Serve with sauce.

Nutrition Facts : Calories 316 calories, Fat 13g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 463mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 33g protein.

TASTY TENDER PORK CHOPS



Tasty Tender Pork Chops image

We love these pork chops. It's difficult at times to get pork chops done and not dried out when they are this thick. I started fixing them this way about 35 years ago. They are fork tender and as my nephew says "tasty". Hope you enjoy them as much as we do.

Provided by Patricia J.

Categories     Pork

Time 50m

Number Of Ingredients 6

4 large 1-inch thick porterhouse pork chops
1 sleeve saltine crackers
2 large eggs, beaten
olive oil, extra virgin
salt and pepper
5 oz water

Steps:

  • 1. Remove pork chops from refrigerator one half hour ahead of preparing them.
  • 2. Empty one sleeve of saltine crackers into food processor and pulse till crackers are in 1/4-inch pieces and smaller. If you don't have a food processor, use a zip lock bag and rolling pin. Pour crumbs a into shallow container (I use a metal pie plate).
  • 3. Beat eggs until well combined and pour into shallow pan ( again I use a pie plate).
  • 4. In a large skillet over medium heat, pour enough olive oil in the bottom just to coat.
  • 5. Dredge pork chops, one at a time, in the beaten eggs, coating each side. Then put pork chops in cracker crumbs, pressing down to coat thoroughly. Turn pork chop over and repeat pressing down firmly to coat well.
  • 6. Put pork chops in hot oil and salt and pepper each one. Fry till a golden brown and turn pork chop over and again fry till golden brown (you may have to pour more oil in the skillet again just to coat).
  • 7. When pork chops are golden brown on each side, reduce heat to low and pour five ounces of water in the skillet. Cover with a lid to let steam for about 20 minutes. Check about every 10 minutes to make sure they aren't burning or need more water. If they need more water, add just 2-3 ounces.
  • 8. After the 20 minutes is up, check and see is they are fork tender (fork should go in and pull out easily). If not, cook covered with lid till they are fork tender.
  • 9. When fork tender, remove lid and increase cooking temperature to slightly over medium heat. Cook till bottom side crispy then turn chop and fry till that side is crispy. Serve with fried apples, hot biscuits and butter.
  • 10. If I am serving them with fried apples, I use the saltine crackers. If I'm serving them with oven fried potatoes or another vegetable and salad, I sometimes will use crushed buttered garlic croutons...just follow the above direction. Have also used roughly crushed Chicken Stove Top dressing with tasty results.

TENDER BAKED PORK CHOPS



Tender Baked Pork Chops image

Pork chops are marinated in a garlic-herb marinade, baked slowly in the oven, and topped with a light mushroom gravy. These pork chops are so tender, you won't even need a knife.

Provided by rtjmom

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 2h30m

Yield 4

Number Of Ingredients 16

⅓ cup olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
¼ teaspoon crushed red pepper flakes, or more to taste
4 (4 ounce) boneless pork chops, 1/2-inch thick
¼ cup chicken broth
1 tablespoon olive oil
½ yellow onion, thinly sliced
1 cup chicken broth
⅓ cup milk
¼ cup white wine
4 cremini mushrooms, chopped
4 white mushrooms, chopped
2 tablespoons all-purpose flour

Steps:

  • Whisk together 1/3 cup olive oil, vinegar, garlic, thyme, parsley, and pepper flakes in a bowl. Place pork chops in a glass or ceramic baking dish and pour marinade over top. Marinate in the refrigerator for 1 hour, turning chops after 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Pour 1/4 cup chicken broth in the bottom of a shallow roasting pan.
  • Remove pork chops from the marinade and shake off excess. Discard any remaining marinade.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown pork chops for 3 minutes on each side. Transfer to the prepared roasting pan and top with onion slices. Cover the pan tightly.
  • Bake in the preheated oven for 30 minutes.
  • While pork chops are baking, prepare sauce. Combine 1 cup chicken broth, milk, white wine, and cremini and white mushrooms in a saucepan over medium heat; cook for 4 to 5 minutes. Add flour and bring to a boil, stirring often until thickened. Lower heat and simmer sauce until pork chops are ready.
  • Remove pork chops from the oven; drain and discard chicken broth. Pour mushroom sauce over pork chops, cover, and return to the oven. Bake until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 374.6 calories, Carbohydrate 10.1 g, Cholesterol 40.5 mg, Fat 28.4 g, Fiber 1.3 g, Protein 17 g, SaturatedFat 5.6 g, Sodium 403.8 mg, Sugar 3 g

TENDER GLAZED PORK CHOPS



Tender Glazed Pork Chops image

-Miss Judith Wiezorek, Gainesville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
4 boneless pork loin chops (4 ounces each)
1 cup apricot preserves
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
2 tablespoons olive oil

Steps:

  • Combine the onion powder, garlic powder and oregano; sprinkle over pork chops. In a small saucepan, combine the apricot preserves, lemon juice and lime juice; cook and stir over low heat for 10 minutes or until preserves are melted. , Meanwhile, in a large skillet, cook chops in oil over medium-low heat for 5 minutes or until lightly browned on one side. Turn chops; generously brush apricot glaze over cooked pork. Cook 8-10 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with remaining glaze. Freeze option: Freeze cooled pork chops and remaining glaze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 145°, turning occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 408 calories, Fat 13g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 64mg sodium, Carbohydrate 52g carbohydrate (30g sugars, Fiber 0 fiber), Protein 22g protein.

TENDER GLAZED PORK CHOPS



Tender Glazed Pork Chops image

Make and share this Tender Glazed Pork Chops recipe from Food.com.

Provided by looneytunesfan

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 cup apricot preserves
1 1/2 teaspoons lemon juice
1 1/2 teaspoons lime juice
4 (4 ounce) boneless pork loin chops (3/4 inch thick and 4 ounces each)
2 tablespoons olive oil

Steps:

  • Combine the onion powder, garlic powder and oregano; sprinkle over pork chops.
  • In a small saucepan, combine the apricot preserves, lime juice and lemon juice; cook and stir over low heat for 10 minutes or until preserves are melted.
  • Meanwhile, in a large skillet, cook pork in oil over medium-low heat for 8-10 minutes or until lightly browned on one side. Turn chops; generously brush with apricot glaze. Cook 8-10 minutes longer or until juices run clear.
  • Serve with remaining glaze.

Nutrition Facts : Calories 420.1, Fat 13.6, SaturatedFat 3.2, Cholesterol 64.6, Sodium 234.3, Carbohydrate 52.4, Fiber 0.4, Sugar 29.7, Protein 24.9

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