Texas Two Step Pork Chops Recipes

PORK CHOP DINNER FOR TWO

Steps:

• In a large skillet, brown pork chops in oil. Place in a greased 8-in. square baking pan. Layer potatoes, onion and carrot over chops. Dot with butter. Sprinkle with salt and pepper. , Cover and bake at 350° for 55-60 minutes or until pork chops and vegetables are tender.

TEXAS PORK CHOPS

Steps:

• 1. When the chops are pounded they will double in size. Place the salt & pepper & tarragon on the chops.
• 2. Then dredge the chops in flour, Then in the special egg wash.
• 3. Place the chops in the panko (Japanese bread crumbs) Pressing firmly so the moisture of the wash is in the panko.
• 4. Place the chops in the freezer until they are firm, but not frozen.
• 5. Place the chops in a large fry pan with salad oil at medium heat so the chops will cook but not burn the panko. Turn & cook both sides to a golden brown.

TEXAS TWO STEP SALSA CHICKEN

Steps:

• Preheat the oven to 375F
• Cut chicken breasts in half horizontally to make 2 pieces each
• Rub a baking pan with olive oil.
• Lay the 8 pieces of chicken breast in the pan.
• Mix the picante, brown sugar, and spicy mustard together until smooth.
• Pour over the chicken.
• Bake 20 minutes until it reaches a temp of 160F.
• Let sit on the counter for five to ten minutes so that the juices settle and the temperature continues to rise to 165F.

TEXAS TWO-STEP PORK CHOPS

Steps:

• Mix all ingredients except the pork.
• Reserve 1/2 cup marinade for basting.
• Place chops in resealable bag and add remaining marinade.
• Seal bag, turn to coat meat.
• Refrigerate for 4 hours.
• Let chops return to room temp for 30 minutes.
• Drain, discard marinade, and grill over medium heat charcoal until just barely pink (10 minutes) while basting and turning.

2-STEP GARLIC PORK CHOPS

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside.
• Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are slightly pink in the center*. Serve with couscous or rice.