Simply pork chops

Source: mynameissnickerdoodle.com via Bernadete on Pinterest

Simply Pork Chops

1 boneless pork loin chop per person
1 cup flour
1 tsp parsley flakes
1/2 tsp garlic powder
1/4 tsp pepper
1/8 tsp salt
Real salted butter
1/4 cup water

Preheat oven to 350°. In a shallow dish combine flour, parsley flakes, garlic powder, pepper, and salt. Dredge each pork chop in flour mixture and place in 9x13 baking dish. Place water into dish (this will help give a little moisture while baking). Place 1/2 TBSP of butter on each chop. Cook for 35-40 minutes or until no longer pink in the middle.

Review:This recipe was  simple to put together and tasted  great! I love pintrest!

Bifanas -Revamped

Source: fullbellies.blogspot.com via Bernadete on Pinterest

Ingredients
Pork loin chops or pork cubed steaks (you need at least one for each person)
salt and pepper
garlic powder
paprika
bay leaf
white wine
Portuguese Rolls (or any other roll that is thick and doughy)


Season chops with salt, pepper, garlic powder, and paprika. Place in a shallow bowl cover with white wine and place bay leafs in the marinade. Refrigerate and Marinate overnight.

When you're ready to cook, boil pork chops in wine sauce for about 3-5 minutes In a large stock pot. Remove from stock pot. Then add some olive oil to a skillet and brown the pork steaks, top with some butter and fry until cooked through and nice and brown.

Review: This is a good recipe, tastes exactly like the ones served at the festas and made at home by my mom. The key is definitely to marinate overnight. Will be a staple in our house now. Thanks Sandra for sharing! The boiling of the pork helps keep them tender but also intensifies the flavor! OH SO GOOD!

Maple Mustard Pork Chops

Source: bistrobess.com via Jessie on Pinterest

■1 tablespoon butter
■4 (4-ounce) boneless pork loin chops, trimmed
■1/2 teaspoon salt
■1/4 teaspoon freshly ground black pepper
■1/2 cup fat-free, less-sodium chicken broth
■1/4 cup pure maple syrup
■2 tablespoons Dijon mustard
■1 small shallot, chopped
■1 tablespoon chopped fresh thyme
Melt butter in a large skillet over medium heat. Sprinkle pork chops evenly with salt and pepper; add pork to pan. Cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.

Add broth to the hot pan, whisking quickly to deglaze (get all the brown bits left behind by the pork into the sauce). Add next 4 ingredients. Bring to a boil, and cook for 3-5 minutes or until slightly thickened. Return pork to pan; simmer 3 minutes or until pork is done, turning once. Taste for seasoning, add salt and pepper as needed.

Reviw: The meat was a little tough but full of flavor. My two year old loved it!

Buttermilk Mushroom pork chops

Source: delightfulcountrycookin.com via Debra Casteel on Pinterest

Buttermilk Mushroom Pork Chops
6-8 boneless pork chops
salt and pepper
1/4 cup flour
16 oz. mushrooms
1 T. butter
1/2 cup white wine (or chicken broth)
1 T. basil
1/2 t. salt (optional)
1 cup buttermilk
1 can cream of mushroom soup

Sprinkle salt and pepper on the pork chops and then dredge each in flour. Brown pork chops on both sides in a nonstick skillet; place in the bottom of a slow cooker sprayed with cooking spray. Melt butter in the skillet and add mushrooms, sauteing until tender (about 5 minutes). Add white wine, scraping up any browned bits from the bottom of the pan. Pour mushrooms and wine over pork chops; sprinkle basil over the tops. Cook on high for 4 hours. Combine salt, buttermilk, and soup; mix well. Pour mixture over top of pork chops, and cook for another 30 minutes. Stir to combine before serving.

Review: Made exactly as stated.. this was soo good. The gravy made from the recipe tasted great over rice!

Smothered Pork Chops

Smothered Pork Chops

5 slices bacon, chopped
6 bone-in pork loin chops, about 3/4-inch thick
Salt and Pepper
2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons
1 teaspoon plus 1 tablespoon light brown sugar
1/4 cup plus 2 tablespoons cold water
3 garlic cloves, minced
1 teaspoon dried thyme
3 cups low-sodium chicken broth
1 tablespoon soy sauce
2 bay leaves
1 tablespoon cornstarch
1 tablespoon cider vinegar
2 tablespoons fresh parsley, chopped

In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.

Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.
Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.

Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).

When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.

Review: Made as stated and it was GREAT! This was very tasty!

Marinated Garlic and Lime pork chops

Marinated Garlic and Lime pork chops from Skinny on a Dime

•4 (6 oz) lean boneless pork chops
•4 cloves garlic, crushed
•1 tsp cumin
•1 tsp chili powder
•1 tsp paprika
•1/2 lime, juice
•lime zest
•salt and fresh pepper
Directions

1.Mix all ingredients into a bowl.
2.Dip each pork chop in the mixture, covering both sides. Once you’ve “dipped” all pork chops, place them in a large bowl to marinate for about 20 minutes. Just about the time your grill is ready. Oh, I forgot to mention to get your grill ready. So go do that now, hehe.
3.Cook them on the grill for about 20 minutes or until done. You can use the broiler if you choose to, it was just nice outside and I wanted to cook on the grill.
4.Serve them to your hungry family!

Review: The marinade was great! I used the juice of one lime. I allowed it to marinade for an hour. The flavor was great, supper quick fix!

Drucken Pork Chops

Drucken Pork Chops from this Mommy Cooks
Ingredients:
5-6 pork chops- bone-in or boneless, your choice
Salt and pepper to taste
olive oil
1 bottle of beer (the darker the beer, the more flavorful the sauce. I used Fat Tire. There have been mixed reviews using Guiness.)
1/2 cup brown sugar
1/3 cup ketchup
1 Tablespoon cornstarch
1/4 cup water


Directions:
Heat about a tablespoon of olive oil in the bottom of a skillet on medium-high heat. Season the chops with salt and pepper. Place pork chops in skillet and brown both sides. While pork chops are browning, combine beer, ketchup, and brown sugar in a bowl. Pour sauce mixture over the pork chops and simmer over low-medium heat for 40-45 minutes. Remove pork chops and thicken the sauce for serving. In a small cup, combine 1 TBSP of cornstarch in 1/4 of water. Stir to combine and add to boiling sauce, whisk so no lumps form. Put pork chops back in the thickened sauce, flip to coat. Serve over mashed potatoes or rice.

Slow Cooker Pizza Pork Chops

Slow Cooker Pizza Pork Chops
from here

6 Pork loin chops, 1 inch thick (about 2 1/4 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1
1 medium onion, chopped (1/2 cup)
Tablespoon minced Garlic
2 cups tomato pasta sauce
4 cups cooked orzo or other pasta
1 cup shredded mozzarella cheese (4 oz)

Place oil in Large skillet over medium heat. Sprinkle Pork chops with salt and pepper and cook for about 4 minutes on each side.



Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle onion and garlic over pork. Add pasta sauce.

Cover; cook on Low heat setting 4 to 6 hours.
Place orzo or pasta on platter. Top with pork and sauce. Sprinkle with cheese

I prepared this the night before and left it in the slow cooker. I love browning the meat but at sometimes do not have time. I added mushrooms, peppers and olives. Yummy!

WINE VINEGAR PORK SCALLOPINE

WINE VINEGAR PORK SCALLOPINE
Recipe adapted from Taste of Home Oct/Nov 2010 edition

3 lbs pork loin boneless chops (I had a roast and sliced into chops)
1 1/2 cups all purpose flour (I may have used less, didn't measure, just made sure chops were coated)
1/2 cup olive oil
2 tbs butter
1 medium onion chopped
1 small jar pimiento peppers undrained
5 garlic cloves pressed
1 cup chicken broth (I used homemade but canned would work)
2 tbsp dried basil
1/2 cup red wine vinegar
1 tsp pepper

Dredge pork chops in flour or place all in a plastic bag and shake well. Heat oil and butter in a large skillet over medium high heat; add pork and brown in batches. Remove to a plate.
Add onion and pimientos and saute until onion tender. Add garlic and cook for 1 minute longer. Add the broth, vinegar and pepper. Return pork to the pan , layering if necessary.


Review: This was a great recipe, very tasy. GREAT for guests. I did add some salt pepper and itilian seasoning to the flour for added flavor. We served this over pasta.
Cover and cook over low heat for 15 minutes or until meat is no longer pink. I turned the stove off and allowed the pork to cool in the pan with the top on while I did some housewor

Apples and Sage Pork chops

Apple & Sage Pork Chops
A tasty way to change up pork chops.




Ingredients

1 tsp minced garlic
16 oz boneless pork chops
1/2 second olive oil cooking spray
2 tsp Splenda brown sugar
1 tbsp flour
1/2 cup apple juice
1/2 tsp ground allspice
1/2 tsp paprika
1 1/2 tsps rubbed sage
1 tsp salt
1 tsp thyme leaves
2 medium apples
1 cup chopped onion

Directions

Mix a tablespoon of flour, and all of the spices and salt in small bowl.

Sprinkle both sides of pork chops with a tablespoon of the seasoned flour.

Cook pork chops in cooking spray in large skillet on medium-high heat until browned on both sides. Remove from skillet.

Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

Stir in juice, sugar, and remaining seasoned flour until well mixed.

Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Review: This was a great recipe. It had all the flavors of fall, and was easy to prepare. This dish also comes in the McCormick spice meals with everything pre measured for you. My chops had to cook longer because of the thickness.

Tender Pork Chops and Carmalized Onions and Apples

Tender Pork Chops with Caramelized Apples and Onions from My Kitchen Cafe

*Serves 4


4 bone-in pork loin chops (at least 1/2-inch thick)
2-3 granny smith apples, peeled and sliced about 1/4-inch thick
1-2 yellow onions, sliced
1/3 cup brown sugar
Kosher salt and freshly ground black pepper

Preheat the oven to 325 degrees. Lightly grease a 9×13-inch baking dish. Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions. Cover the dish tightly with foil and bake in the preheated oven for three hours. Do not open the oven and lift the foil – the pork chops, apples and onions need to be tightly covered the whole time to work their magic (and not dry out).

Serve each pork chop with Parmesan smashed potatoes and topped with the apples and onions.

Review: This was good, I loved the way it made the house smell, so yummy!

Parmesan and Garlic Smashed Potatoes

5 pounds Yukon gold potatoes, peeled, rinsed and diced
2 teaspoons salt

1 cup freshly grated parmesan cheese
4 tablespoons butter
¾ cup milk
Salt and pepper to taste
4-5 cloves roasted garlic (trim the pointy end off a head of garlic, place sprout-side down on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes, or until the garlic is tender; the cloves squeeze right out of their skins when they are ready)

In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.

Review:These tasted great!

Tropical Pork Chops

7UP TROPICAL GLAZED PORK CHOPS from here

4-6 large pork steaks, chops or loin
4 ounces 7UP
3/4 cup apricot pineapple preserves
1 cup brown sugar
8 ounces crushed pineapple juice
1 teaspoon red pepper flakes



Preheat oven to 425 degrees.

Whisk together the 7UP, pineapple, apricot preserves, red pepper flakes and brown sugar.
Generously salt and pepper the pork chops.
Spread a small layer of the glaze on the bottom of the roasting pan.
Lay the pork chops on top and spread the remaining glaze on top and along the sides.
Baste as necessary.

Bake 25-30 minutes or until meat thermometer reads 165-170 degrees.


Reveiw: These tasted great and where simple to prepare. I was worried about the sweet taste of this recipe, but it was just perfect.

Mushroom Pork Steaks

Mushroom Pork Steaks
from Food for Thought
It’s quite simple and very tasty. Serve with mashed potatoes or rice or pasta - there’s plenty of gravy to go around.





1 lb. boneless pork loin, cut into reasonably thick chops or steaks


1 can cream of mushroom soup


1 envelope onion soup mix


1/2 cup water





Brown the pork in a little bit of oil in a pan with a lid, salt and pepper to taste. Mix the other ingredients in a bowl. When the pork is browned on both sides, carefully pour the “gravy” over it. The pan is hot and contains oil, it will hiss and splatter some when you add the liquid. Put the lid on, turn down the heat to medium low, and simmer for an hour.





If you like that sort of thing you could add sauteed onion and/or sliced mushrooms. I would cook them first, remove from the pan, cook as above, and add the vegetables back in the last 15 minutes or so to heat through.

I did add fresh mushrooms and onion yum!

Crockpot Pork Chops and Mustard Sauced Potatoes

Crockpot Pork Chops and Mustard Sauced Potatoes - from Finding Joy in my Kitchen
6 pork lion chops
1 T olive oil
1 recipe, cream of mushroom soup (about 1 can)
1/4 C chicken broth (or white wine)
1/4 C Dijon-style mustard
1 tsp. dried thyme (you can substitute 1 tsp. Italian seasoning)
1 garlic clove, minced
1/4 tsp. pepper
6 medium potatoes, cut into 1/4-inch slices

In a large mixing bowl combine wine/broth, Dijon mustard, thyme, garlic, and pepper.Slice up the potatoes, and mix them with the soup. Then, brown the pork chops in a frying pan. Layer the potatoes/soup mix on the bottom of a well-greased crockpot. Place the browned pork chops over the top. Then, pour the Dijon sauce over the top of the pork chops and potatoes. Cook on low for 7-8 hours or on high for 3-5 hours, until potatoes are tender and pork chops are tender and internal temperature indicates they are done.

Review: This was simple and delicious, their really is something to say for the flavor when the food is browned in the skillet first

Pork Chops Supreme

Pork Chops Supreme from here

4 pork loin or rib chops, about 3/4-inch thick
Salt and coarsely ground black pepper to taste
4 thin onion slices, about 1/4-inch thick
4 thin lemon slices, about 1/4-inch thick
1/4 cup packed brown sugar
1/4 cup ketchup*

* Chili sauce or your favorite barbecue sauce may be substituted.

Preheat oven to 350°F. Sprinkle both sides of pork chops with salt and pepper. Place pork chops in ungreased shallow baking pan. Top each pork chop with a onion slice, a lemon slice, 1 tablespoon brown sugar, and 1 tablespoons ketchup.

Cover and cook for approximately 20 minutes. Uncover and cook spooning sauce over the chops occasionally, an additional 30 minutes or until the internal temperature reaches a temperature of 155°F on a meat thermometer. Remove from oven and serve

Ranch House Crock Pot Pork Chops

Ranch House Crock Pot Pork Chops
from Real Mom Kitchen

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup


Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours

Review: Simple and yummy! A little salty, but overall good flavor!

Baked Pork Chops

Baked Pork Chops
from: Taste and Tell

Serves 6

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
8 oz. sliced mushrooms

Preheat oven to 350 degrees F (175 degrees C).

Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.

Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.

Bake in the preheated oven for 30 minutes. While baking, combine the cream of mushroom soup, milk, white wine and mushrooms in a medium bowl. After the pork chops have baked for 30 minutes, cover them with the soup mixture. Replace foil, and bake for another 20-30 minutes.

Review: This pork chop dish was great! It was also good the next day heated up for lunch! I would use low sodium can of mushroom soup!

Crock Pot Chops and Gravey

Crock Pot Chops and Gravy
by Real Mom Kitchen
4 lean pork chops
4 T soy sauce
1/2 C sliced mushrooms
1/2 tsp pepper
2 T Worcestershire sauce
2 can cream of mushroom soup
1 medium onion, sliced or diced
1 tsp garlic salt
1 tsp parsley

Place pork chops crock pot (or in baking dish for oven). Lay onion slices (I chopped mine but you could do rings also) and mushrooms over pork chops. Mix the rest of ingredients in a bowl and pour over pork chops. Cook on low in crock pot for 5-6 hours (or in oven on 350 for 1 hour). Note: After baking I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions and mushrooms if you use them)\ for those who like them to put them on their chops.

Review: These chops where tender and had good flavor. The gravy tasted great with mashed potatoes!

Skillet Pork Chops w/ Swiss Mushroom sauce

From Save Mart Supermarkets In Good Taste Magazine

4 boneless pork chops, 1 1/2-inches thick
2 tablespoon vegetable oil, divided
2 cups sliced mushrooms
1 cup yellow or green zucchini, sliced
1/2 cup of milk
1 can of mushroom soup
4 teaspoons cornstarch
1/2 teaspoon dried Rosemary, crushed
1/2 cup grated Swiss cheese



Directions:

Heat 1 teaspoon oil in large heavy skillet over medium-high heat. Season chops to taste with salt and pepper and brown on one side, about 8 minutes; turn and brown other side, about 7 minutes. Remove from pan and keep warm.

Add remaining oil to skillet; saute mushrooms and squash for 7 to 8 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.

In small bowl stir together milk, soup and Rosemary and add to skillet.Reduce heat and simmer 3-5 minutes. Add cheese stir until combined.

Return Pork chops to skillet, reduce heat to low and simmer 3 to 5 minutes

Review: Simple, Delicious, the sauce was very good. However, it dose not taste very good re heated.

Oven BBQ Pork Chops

Oven BBQ Pork Chops
from Delicious Dishes

Pork chops
2 T vinegar
1 T Worcestershire sauce
¾ c. ketchup
1/3 c. water
2 tsp brown sugar
½ tsp pepper, paprika, and chili powder

Place chops in greased baking dish.

ombine remaining ingredients and pour over chops.

Bake at 375 for one hour. I like to serve it with mini shell pasta.