I am looking for different ways to fix pork chops.
By Bill from Clinton, MO
This is a very easy recipe, and it's family's favorite:
Mustard-Baked Pork Chops
4 thick pork chops (1" thick is good; shorter is OK)
Mustard (I use dijon, but other flavors are good too)
Italian bread crumbs (or season some plain ones)
Heat oven to 350 degrees. Spray baking pan with Pam. Coat one side of each pork chop with mustard and put the chop in the pan with the mustard side down. Coat the other side of the pork chop with mustard and then put a generous amount of bread crumbs on top of the mustard, patting it down into the mustard so that it stays on top. You can pour some melted butter over the bread crumbs if you'd like, but I don't find the improvement to be worth the extra fat). Bake about 30 minutes and enjoy.
We stocked our freezer with pork chops because of the great sale on them. Mix and match seasonings. Lemon pepper is a good one. Italian dressing. Root beer/cola/or even beer would make a great simmering liquid for them, leaving a mild taste and great sauce.Thin slice pork chops and use in a stir fry. Pound em thin, bread/fry em, cover in gravy for 'jagerschnitzel'. Boil them in a pot or crock pot until they are tender and easy to shred, add BBQ sauce, and put on sandwiches ( or you could just thin em out and make sandwiches ). Bake with Lemon or Orange slices & juice. Make a sauce with Jalepenos & honey or Honey/Lime/Garlic and grill (especially good on chicken! ).
Hi Min! Ha, What is "Bone-Sucking sauce"? Do we have that here in the USA? Sounds finger-lickin' good!
Go to this link and you'll find oodles of recipes for pork chops :-)
If you like the first one, Cranberry Pork Chops, , please give a thumbs up ;-)
You need 3 ingredients for this recipe.
1 can of Apple Pie Filling
Brown porkchops ~ the thicker the better~ Place in casserole dish. Top with canned apples than cooked stuffing. Cover and bake at 350 for 20 mins or until chops are cooked serve with salad and side of green beans.
Apple Bacon Stuffed Pork Chops
Making the Stuffing:
9 slices of bread
1 stalk of celery
&frac; cup shredded carrots
2 cloves of garlic or 1 TBSP of jarred garlic
1 small onion
1 Granny-Smith apple (cored, save the core for Port-reduction sauce)
5 strips bacon, cut into pieces
salt to taste
freshly cracked pepper
juice from &frac; lemon
Lay the bread on a baking sheet and toast in the oven at 350 for about 6 minutes on each side.
Let cool, then tear apart the bread into small pieces.
Dice the celery, onion, garlic, shallot, and apple.
Fry the bacon and set it aside.
Saute the vegetables (celery, carrots, garlic, onion, and carrots) in olive oil until tender. Add the herbs and seasonings. If it's a bit dry add a TBSP of butter.
Let cool, and min into the bread crumbs. Add the bacon and fold in two eggs.
Butterfly pork chops and stuff with stuffing and bake until done; about 30 min.
Apple Port Reduction:
1 bottle sweet red wine, minus a cup for the chef
10 or so peppercorns
1 Granny-Smith Apple (including core of this apple and the one above)
1/3 cup sugar
Combine all the Apple-Port ingredients and bring to a simmer.
Let it reduce as long as possible.
Strain through a cheesecloth and add a cornstarch slurry until thickened.
Serve this on the side with the finished pork.
This is a good recipe and you can fix more than two.
Herb-Stuffed Pork Chops
Melted cheese spiked with fresh basil oozes out when you cut into these chops. Streamline preparation by asking the butcher to make a pocket in each chop for you.
1 garlic clove, minced
1 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 (8-oz.) bone-in rib pork chops (1 inch thick)
1 oz. provolone cheese, thinly sliced
3 tablespoons chopped fresh basil
1 teaspoon olive oil
1. In small bowl, stir together garlic, rosemary, thyme, salt and pepper.
2. With small knife, make horizontal slit in each pork chop to create a pocket, being careful not to cut all the way through. Fill each pocket with cheese and basil; brush with oil. Rub rosemary mixture over chops.
3. Heat grillpan or heavy medium skillet over medium-high heat until hot. Add pork; cook 10 to 12 minutes or until chops are pale pink in center, turning once.
PER SERVING: 300 calories, 16.5 g total fat (6.5 g saturated fat), 34 g protein, 1.5 g carbohydrate, 95 mg cholesterol, 470 mg sodium, .5 g fiber
I always marinate pork chops by sprinkling soy sauce on them, let set about 20 minutes. Then grill them, about 7 mins on each side. Delicious!
Here is one that the family loves.
1/2 c vinegar
1/2 c ketchup
1 tsp dry mustard
1/2 c white sugar
2 tsp worchesershire sauce
s & p to taste
These pork chops are really good. I used the fast fry pork chops (family pack 6 porkchops). I cook the pork chops plain in the oven for 350 degrees for 30 minutes. Then I pour the sauce on the pork chops and cook for another 30 minutes. The kids like them too. It is probably because they are sweet.
I like to dip in egg wash then seasoned flour then sage and onion stuffing mix grill on both sides according to size and weight then serve with slices of apple fried gently in butter and sugar..delish
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