Dinner tonight...pork chops?!
Answers: so i am making pork chops with fried potatoes and broccli. i am just trying to figure out what's a good way to cook the chops. i looked on recipe websites and i really can't find anything standing out to me. and i always get great idea's from here. so what do you think what is your fave pork chop recipe?
I had Baked Soy Lemon Chops last night and they are soooo good:
1/2 cup soy sauce
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
2 tablespoons lemon juice
1/2 teaspoon ground black pepper
1 teaspoon vegetable oil
4 pork chops
DIRECTIONS
In a shallow dish, combine soy sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Place marinated pork chops in a roasting pan, and bake in preheated oven for 35 to 40 minutes, basting meat often with marinade.
*If you don't have an hour to marinate them, if your chops are thin, you only need to marinate 20 or 30 mins. Also, we grill the chops, not bake them.*
I would suggest seasoning them and bake them for aprox. 1 1/2 hours at 350 degrees.
Easy Baked Pork Chops
2-4 pork loin chops
salt, pepper, and garlic powder to taste
1 Tbs oil
1 can cream of mushroom soup (or make your own, of course)
1 Tbs Worcestershire sauce
1/4 cup catsup
Sprinkle the chops with salt and pepper at least, and garlic powder as well if you like.
Heat the oil and brown the chops on both sides.
Mix together the cream of soup, Worcestershire sauce, and catsup. Pour over the chops and bring to a simmer. Cover and cook for 45-60 minutes at a slow simmer.
I think pork chops are best when they're breaded.
BREADED PORK CHOPS
Clean and wash Pork Chops. Clean residue off with butter knife Rinse bone parts well if using boned pork chops.
Lightly sprinkle with salt and pepper. Scramble some eggs with a little milk added in a dish. Dip pork chops in egg and flip side to side. You may have to add more eggs. Keep beating or turning over the mixture with a fork often.
Add some more salt and pepper, then roll in cracker meal or crumbs.
Brown in an electric frying pan in butter for about 15 minutes.
Marinated Pork Chops with Herb Salsa
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon chopped rosemary
3 garlic cloves, minced
Freshly ground pepper
6 (5-ounce) boneless pork rib chops
1 tablespoon drained capers
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 cup flat-leaf parsley leaves
1/2 (.6 ounce) package basil leaves
1/2 (.625 ounce) package mint leaves
2 tablespoons extra-virgin olive oil
Salt
2. Cooking Directions
In a large bowl, whisk 1/4 cup of the olive oil with the lemon juice, rosemary and two-thirds of the garlic; season with pepper. Add the pork chops and turn to coat. Let stand at room temperature for 1 hour.
Meanwhile, in a food processor, pulse the remaining garlic with the capers, mustard and vinegar just to combine. Add the parsley, basil and mint and pulse to chop. Add the remaining 2 tablespoons of olive oil and pulse just to combine. Transfer the salsa to a bowl; season with salt and pepper.
Light a grill. Remove the pork from the marinade and season with salt. Grill over high heat, turning once, until just cooked through, 8 to 9 minutes. Let the chops rest for 5 minutes, then serve with the salsa.
Yield: 6 servings
well unfortunately I fry them ....... so moist and juicy inside. I really don't like frying them ........ but they are the only thing I fry and I try to do it only once a month.
I think tomatoes & herbs would pair nicely with your dish.
2 onions, sliced
1/2 each red and green bell pepper, sliced
4-6 thick pork chops
1 (14 1/2 ounce) can diced tomatoes seasoned with basil garlic & oregano
salt and pepper
garlic/herb seasoning
about 8 ounces fresh mushrooms, sliced
Preheat oven to 350 degrees. Arrange sliced onions and peppers on the bottom of a casserole dish. Lay pork chops over onions. Season with salt, pepper and garlic/herb seasoning. Sprinkle mushrooms on top of pork chops then cover with tomatoes. Bake, covered, until tender, about an hour and twenty minutes for 6 thick chops. Remove cover and bake for 30 minutes longer.
If you don't have the seasoned tomatoes, use regular diced tomatoes and add your own basil, garlic and oregano, or more garlic/herb seasoning.
This is a really nice recipe. You may not want it tonight, but in the future. Then again, the gravy mixture in this recipe would go well with your potatoes.
It's a crockpot recipe, but you can quickly brown the chops on both sides, then add the soup mixture and cook in the skillet on very low heat until done, probably 30 minutes or less. Keep checking until the chops have no pink inside.
Hope this helps!
Pork Parisienne
6-8 boneless pork chops
Salt and pepper
Paprika
1 can cream of mushroom soup
1 small can sliced mushrooms
1 cup sour cream
? cup water
Sprinkle pork with salt, pepper, and paprika. Place in crockpot. Mix soup, water, mushrooms, and sour cream. Pour of pork chops. Sprinkle with paprika. Cover and cook low for 6-8 hours. Serve over rice or noodles.
For chicken parisienne: Substitute the pork for 6 boneless, skinless chicken breasts
love my pork chops just grilled.
I always do the veggies a bit different, potatoes as potatoe bake, jacket potatoes, wedges etc.
broccoli with white sauce or crumbed.