Need recipe for pork chops?!
My husband loves pork chops!. I've done frying, grilling,broiling,baking!.!.!.need to be more creative!. How!?Www@FoodAQ@Com
Answers:
Blue Cheese, Bacon and Chive Stuffed Pork Chops
SUBMITTED BY: DOMMECHEF PHOTO BY: sauted shrimp
"This is an amazing recipe I made up to make something fancier from good ol' pork chops!. This is a rich recipe!. To add another twist, add fresh chopped apples and pecans to the blue cheese mixture!. Yum! Enjoy!"
PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min
SERVINGS & SCALING
Original recipe yield: 2 servings
US METRIC
INGREDIENTS
2 boneless pork loin chops, butterflied
4 ounces crumbled blue cheese
2 slices bacon - cooked and crumbled
2 tablespoons chopped fresh chives
garlic salt to taste
ground black pepper to taste
chopped fresh parsley for garnish
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C)!. Grease a shallow baking dish!.
In a small bowl, mix together the blue cheese, bacon and chives!. Divide into halves, and pack each half into a loose ball!. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks!. Season each chop with garlic salt and pepper!. Keep in mind that the blue cheese will be salty!. Place in the prepared baking dish!.
Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker!. Cook until the stuffing is hot, and chops are to your desired degree of doneness!. Garnish with fresh parsley and serve!.Www@FoodAQ@Com
SUBMITTED BY: DOMMECHEF PHOTO BY: sauted shrimp
"This is an amazing recipe I made up to make something fancier from good ol' pork chops!. This is a rich recipe!. To add another twist, add fresh chopped apples and pecans to the blue cheese mixture!. Yum! Enjoy!"
PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min
SERVINGS & SCALING
Original recipe yield: 2 servings
US METRIC
INGREDIENTS
2 boneless pork loin chops, butterflied
4 ounces crumbled blue cheese
2 slices bacon - cooked and crumbled
2 tablespoons chopped fresh chives
garlic salt to taste
ground black pepper to taste
chopped fresh parsley for garnish
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C)!. Grease a shallow baking dish!.
In a small bowl, mix together the blue cheese, bacon and chives!. Divide into halves, and pack each half into a loose ball!. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks!. Season each chop with garlic salt and pepper!. Keep in mind that the blue cheese will be salty!. Place in the prepared baking dish!.
Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker!. Cook until the stuffing is hot, and chops are to your desired degree of doneness!. Garnish with fresh parsley and serve!.Www@FoodAQ@Com
Brown Sugar Chops
Prep Time 5 min!.
Cook Time 1 hr!.
Serves 6
Rate It: 5 stars
Write a Review
All 2 Reviews
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1!. Ingredients
6 pork chops
6 tablespoons brown sugar
6 tablespoons margarine
1 tablespoon soy sauce
Nutrition Info
Per Serving
Calories: 246 kcal
Carbohydrates: 13 g
Dietary Fiber: 0 g
Fat: 14 g
Protein: 14 g
Sugars: 13 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2!. Cooking Directions
Preheat oven to 350 degrees F (175 degrees C)!.
Place the chops in a 9x13 inch baking pan!. Place 1 tablespoon of brown sugar on top of every chop!. Place 1 tablespoon of margarine on top of the brown sugar!. Sprinkle chops with soy sauce!.
Cover pan with foil and bake in preheated oven for 45 minutes!. Remove foil and bake for an additional 15 minutes, until browned!.
Yield: 6 servingsWww@FoodAQ@Com
Prep Time 5 min!.
Cook Time 1 hr!.
Serves 6
Rate It: 5 stars
Write a Review
All 2 Reviews
Email This Recipe IM This Recipe Print This Recipe
1!. Ingredients
6 pork chops
6 tablespoons brown sugar
6 tablespoons margarine
1 tablespoon soy sauce
Nutrition Info
Per Serving
Calories: 246 kcal
Carbohydrates: 13 g
Dietary Fiber: 0 g
Fat: 14 g
Protein: 14 g
Sugars: 13 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2!. Cooking Directions
Preheat oven to 350 degrees F (175 degrees C)!.
Place the chops in a 9x13 inch baking pan!. Place 1 tablespoon of brown sugar on top of every chop!. Place 1 tablespoon of margarine on top of the brown sugar!. Sprinkle chops with soy sauce!.
Cover pan with foil and bake in preheated oven for 45 minutes!. Remove foil and bake for an additional 15 minutes, until browned!.
Yield: 6 servingsWww@FoodAQ@Com
These are amazing!. I'm not sure if you've ever broiled chops with brown sugar, but the sugar melts, and gets crisp!.!.like a shell!. And they only take about 15 minutes to make!.!.start to finish!.
***Raisin and Bread Stuffed Pork Chops***
4 slices whole-wheat sandwich bread, cubed
1/4 cup raisins
1/4 cup fresh parsley, chopped
2 tablespoons butter, melted
Coarse salt and ground pepper
4 boneless pork loin chops (6 to 8 ounces each, 3/4 inch thick)
1 tablespoon light-brown sugar
Directions
Heat broiler, with rack set 4 inches from heat!. Line a rimmed baking sheet with aluminum foil!. In a medium bowl, combine bread, raisins, parsley, butter, and 1 tablespoon water!. Season stuffing with salt and pepper; toss to combine!.
Place pork chops on prepared baking sheet!. Using a paring knife, cut a deep pocket in each (do not cut all the way through); fill with stuffing!. Press each one down to flatten slightly!. Season chops with salt and pepper, and sprinkle with brown sugar!.
Broil, without turning, until meat is slightly browned on the outside and opaque throughout, 8 to 10 minutes!. Serve with Parmesan Green Beans!.Www@FoodAQ@Com
***Raisin and Bread Stuffed Pork Chops***
4 slices whole-wheat sandwich bread, cubed
1/4 cup raisins
1/4 cup fresh parsley, chopped
2 tablespoons butter, melted
Coarse salt and ground pepper
4 boneless pork loin chops (6 to 8 ounces each, 3/4 inch thick)
1 tablespoon light-brown sugar
Directions
Heat broiler, with rack set 4 inches from heat!. Line a rimmed baking sheet with aluminum foil!. In a medium bowl, combine bread, raisins, parsley, butter, and 1 tablespoon water!. Season stuffing with salt and pepper; toss to combine!.
Place pork chops on prepared baking sheet!. Using a paring knife, cut a deep pocket in each (do not cut all the way through); fill with stuffing!. Press each one down to flatten slightly!. Season chops with salt and pepper, and sprinkle with brown sugar!.
Broil, without turning, until meat is slightly browned on the outside and opaque throughout, 8 to 10 minutes!. Serve with Parmesan Green Beans!.Www@FoodAQ@Com
I do pork chops two ways!.
One is grilling a slightly tenderized chop that has been marinated for about 30 minutes with chopped fresh rosemary and balsamic vinegar!. It's the yummiest thing around!.
The other is cubing the pork, dusting it with seasoned flour, browning it and putting it into homemade white chili!. (White beans, chicken broth, cumin, onion softened in the frying pan!.) I put all the ingredients into a slow cooker and let the flavors combine for a couple of hours!. It is nearly instant comfort food -- great on rainy days!. And my kids love it because the pork has better flavor than chicken or turkey in the white chili!.Www@FoodAQ@Com
One is grilling a slightly tenderized chop that has been marinated for about 30 minutes with chopped fresh rosemary and balsamic vinegar!. It's the yummiest thing around!.
The other is cubing the pork, dusting it with seasoned flour, browning it and putting it into homemade white chili!. (White beans, chicken broth, cumin, onion softened in the frying pan!.) I put all the ingredients into a slow cooker and let the flavors combine for a couple of hours!. It is nearly instant comfort food -- great on rainy days!. And my kids love it because the pork has better flavor than chicken or turkey in the white chili!.Www@FoodAQ@Com
Fennel Pork Chops
INGREDIENTS
4 pork chops
2 tablespoons garlic salt
1 tablespoon fennel seed
1 cup white wine
DIRECTIONS
Sprinkle garlic salt on both sides of the pork chops!. The garlic salt should pretty well cover the chops!.
Pour a little olive oil or other cooking oil into a skillet!. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops!. 10 to 15 fennel seeds per pork chop will probably do!. Let the underside of the pork chop brown then turn over!. Once both sides are browned flip again!.
Pour the wine into frying pan; cover and reduce heat!. Simmer for 10 minutes and flip the pork chops over!. Cover them again and let them simmer for another 10 minutes!. Make sure the wine doesn't completely evaporate or the pork chops will burn!. You may have to add a little more wine to the pan!.
--------------------------------------!.!.!.
Apricot Pork Chops
INGREDIENTS
1 tablespoon olive oil
4 (1 inch thick) bone-in pork chops
salt and pepper to taste
1 cup apricot jam
1 cup Catalina salad dressing
1 (1 ounce) package dry onion soup mix
1 garlic clove, crushed
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
Heat oil in frying pan over medium-high heat!. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned!.
Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended!. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture!.
Bake in preheated oven approximately 40 minutes, until internal temperature has reached 160 degrees F (70 degrees C), or pork is no longer pink in the centerWww@FoodAQ@Com
INGREDIENTS
4 pork chops
2 tablespoons garlic salt
1 tablespoon fennel seed
1 cup white wine
DIRECTIONS
Sprinkle garlic salt on both sides of the pork chops!. The garlic salt should pretty well cover the chops!.
Pour a little olive oil or other cooking oil into a skillet!. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops!. 10 to 15 fennel seeds per pork chop will probably do!. Let the underside of the pork chop brown then turn over!. Once both sides are browned flip again!.
Pour the wine into frying pan; cover and reduce heat!. Simmer for 10 minutes and flip the pork chops over!. Cover them again and let them simmer for another 10 minutes!. Make sure the wine doesn't completely evaporate or the pork chops will burn!. You may have to add a little more wine to the pan!.
--------------------------------------!.!.!.
Apricot Pork Chops
INGREDIENTS
1 tablespoon olive oil
4 (1 inch thick) bone-in pork chops
salt and pepper to taste
1 cup apricot jam
1 cup Catalina salad dressing
1 (1 ounce) package dry onion soup mix
1 garlic clove, crushed
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
Heat oil in frying pan over medium-high heat!. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned!.
Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended!. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture!.
Bake in preheated oven approximately 40 minutes, until internal temperature has reached 160 degrees F (70 degrees C), or pork is no longer pink in the centerWww@FoodAQ@Com
I get very thick pork chops and cut pockets in the side!. I make Stovetop stuffing mix and put the cooked stuffing into the pockets!. I use Lawry's Mesquite marinade (Hickory is good too) and put a little in a pan; put chops on top and cover with more marinade!. Cover pan with foil and bake at 375 for about 45 min; uncover and cook about another 15 min!.!.!.!.!.!.!.!.!.!.!.!.You can also stuff them with feta cheese & chopped spinach (thawed); use Greek salad dressing instead of marinadeWww@FoodAQ@Com
This is so goodl It use to be on the back of the box, I had to search a long time to find it again
PEACHY TENDER PORK CHOPS
--------------------------------------!.!.!.
1 (29 oz!.) can peach halves8 pork chops, 1/2 inch thick1 env!. Shake & Bake for pork1/4 c!. packed brown sugar1/4 c!. ketchup2 tbsp!. vinegar
Drain peaches; reserve syrup!.
Moisten chops in 1/4 cup of syrup!.
Coat chops with mix; arrange in single layer on rack in ungreased, shallow baking pan!.
Bake at 425 degrees for 40 minutes!.
Place peaches in pan with chops!.
Brush with peach syrup and bake 5 to 10 minutes longer or until chops are tender (always cook pork thoroughly)!.
Meanwhile, heat together 1/2 cup peach syrup, the brown sugar, ketchup, and vinegar!.
Serve with chops and peaches!.
Makes 4 servings
Put chops in crockpot with mushroom soup
Skillet Barbecued Pork Chops
4 servings
--------------------------------------!.!.!.
1/3 cup honey
1/3 cup barbecue sauce
1/3 cup Italian dressing
1 teaspoon chili powder
4 boneless pork chops, 1/2 inch thick (about 1 pound)
--------------------------------------!.!.!.
1!. In a large resealable plastic storage bag, combine the honey, barbecue sauce, Italian dressing, and chili powder; mix well!.
2!. Add the pork chops to the marinade; seal bag, shake to coat the meat well then refrigerate for 30 to 60 minutes!.
3!. In a large skillet, cook the pork chops with the sauce mixture over medium-high heat for 3 to 4 minutes per side, or until no pink remains!. Serve topped with the sauce!.
Awesome Honey Pecan Pork Chops
This recipe is both unbelievably easy and indescribably
delicious!. It takes only a few minutes to prepare!. Just cook the
cutlets in butter, and then heat honey and pecans in the
drippings to make the sauce!. Try serving with mashed sweet
potatoes and green beans!. This is guaranteed to be a favorite!
Prep Time: approx!. 15 Minutes!. Cook Time: approx!. 10
Minutes!. Ready in: approx!. 25 Minutes!. Makes 4 serving!.
--------------------------------------!.!.!.
1 1/4 pounds boneless pork
loin, pounded thin
1/2 cup all-purpose flour for coating
salt and pepper to taste
2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
Directions
1 In a shallow dish, mix together flour, salt and pepper!.
Dredge pork cutlets in the flour mixture!.
2 In a large skillet, melt butter over medium-high heat!.
Add chops, and brown both sides!. Transfer to a warm plate!.
3 Mix honey and pecans into the pan drippings!. Heat
through, stirring constantly!. Pour sauce over cutlets!.
1-2-3 Chops recipe
4-6 pork chops
1 (12 ounce) can 7-Up or Sprite soda
1 envelope dry onion soup mix
Put pork chops in a baking dish!. Cover with soda!. Sprinkle onion soup on top!. Bake at 350 degrees F for about 60 minutes!.
Serve over hot, cooked rice!.
NOTE: Chicken may be used instead of pork chops
Sage and Wild Mushroom Pork Chops
Makes 4 servings
Prep Time: 5 minutes
Cook Time: 27 minutes
2 teaspoons McCormick? Rubbed Sage
3/4 teaspoon McCormick? Ground Ginger
1/4 teaspoon McCormick? Coarse Ground Black Pepper
4 center-cut pork chops (1-inch thick), trimmed
1 tablespoon vegetable oil
2 cups thinly sliced fresh mushrooms (such as Shitake, Crimini or Baby Bellas)
1 cup reduced sodium chicken broth
3 tablespoons balsamic vinegar
2 tablespoons pure maple syup
1 teaspoon McCormick? Thyme Leaves
1 teaspoon McCormick? Garlic Powder
1!. Mix sage, ginger, and pepper!. Rub evenly on both sides of pork chops!.
2!. Heat oil in large nonstick skillet on medium-high heat!. Add chops; cook 5 to 6 minutes per side or until desired doneness!. Remove chops from skillet; cover with foil to keep warm!. Add mushrooms to skillet; cook and stir 5 minutes!.
3!. Stir in broth, vinegar, maple syrup, thyme and garlic powder, scraping browned bits from bottom of skillet!. Reduce heat to medium and simmer 5 to 10 minutes or until sauce begins to thicken!. Spoon over chops to serve!.
Nutrition Information per 1 serving
Calories: 242 Sodium: 208 mg
Fat: 10 g Carbohydrates: 11 g
Cholesterol: 69 mg Fiber: 1 g
Protein: 27 gWww@FoodAQ@Com
PEACHY TENDER PORK CHOPS
--------------------------------------!.!.!.
1 (29 oz!.) can peach halves8 pork chops, 1/2 inch thick1 env!. Shake & Bake for pork1/4 c!. packed brown sugar1/4 c!. ketchup2 tbsp!. vinegar
Drain peaches; reserve syrup!.
Moisten chops in 1/4 cup of syrup!.
Coat chops with mix; arrange in single layer on rack in ungreased, shallow baking pan!.
Bake at 425 degrees for 40 minutes!.
Place peaches in pan with chops!.
Brush with peach syrup and bake 5 to 10 minutes longer or until chops are tender (always cook pork thoroughly)!.
Meanwhile, heat together 1/2 cup peach syrup, the brown sugar, ketchup, and vinegar!.
Serve with chops and peaches!.
Makes 4 servings
Put chops in crockpot with mushroom soup
Skillet Barbecued Pork Chops
4 servings
--------------------------------------!.!.!.
1/3 cup honey
1/3 cup barbecue sauce
1/3 cup Italian dressing
1 teaspoon chili powder
4 boneless pork chops, 1/2 inch thick (about 1 pound)
--------------------------------------!.!.!.
1!. In a large resealable plastic storage bag, combine the honey, barbecue sauce, Italian dressing, and chili powder; mix well!.
2!. Add the pork chops to the marinade; seal bag, shake to coat the meat well then refrigerate for 30 to 60 minutes!.
3!. In a large skillet, cook the pork chops with the sauce mixture over medium-high heat for 3 to 4 minutes per side, or until no pink remains!. Serve topped with the sauce!.
Awesome Honey Pecan Pork Chops
This recipe is both unbelievably easy and indescribably
delicious!. It takes only a few minutes to prepare!. Just cook the
cutlets in butter, and then heat honey and pecans in the
drippings to make the sauce!. Try serving with mashed sweet
potatoes and green beans!. This is guaranteed to be a favorite!
Prep Time: approx!. 15 Minutes!. Cook Time: approx!. 10
Minutes!. Ready in: approx!. 25 Minutes!. Makes 4 serving!.
--------------------------------------!.!.!.
1 1/4 pounds boneless pork
loin, pounded thin
1/2 cup all-purpose flour for coating
salt and pepper to taste
2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
Directions
1 In a shallow dish, mix together flour, salt and pepper!.
Dredge pork cutlets in the flour mixture!.
2 In a large skillet, melt butter over medium-high heat!.
Add chops, and brown both sides!. Transfer to a warm plate!.
3 Mix honey and pecans into the pan drippings!. Heat
through, stirring constantly!. Pour sauce over cutlets!.
1-2-3 Chops recipe
4-6 pork chops
1 (12 ounce) can 7-Up or Sprite soda
1 envelope dry onion soup mix
Put pork chops in a baking dish!. Cover with soda!. Sprinkle onion soup on top!. Bake at 350 degrees F for about 60 minutes!.
Serve over hot, cooked rice!.
NOTE: Chicken may be used instead of pork chops
Sage and Wild Mushroom Pork Chops
Makes 4 servings
Prep Time: 5 minutes
Cook Time: 27 minutes
2 teaspoons McCormick? Rubbed Sage
3/4 teaspoon McCormick? Ground Ginger
1/4 teaspoon McCormick? Coarse Ground Black Pepper
4 center-cut pork chops (1-inch thick), trimmed
1 tablespoon vegetable oil
2 cups thinly sliced fresh mushrooms (such as Shitake, Crimini or Baby Bellas)
1 cup reduced sodium chicken broth
3 tablespoons balsamic vinegar
2 tablespoons pure maple syup
1 teaspoon McCormick? Thyme Leaves
1 teaspoon McCormick? Garlic Powder
1!. Mix sage, ginger, and pepper!. Rub evenly on both sides of pork chops!.
2!. Heat oil in large nonstick skillet on medium-high heat!. Add chops; cook 5 to 6 minutes per side or until desired doneness!. Remove chops from skillet; cover with foil to keep warm!. Add mushrooms to skillet; cook and stir 5 minutes!.
3!. Stir in broth, vinegar, maple syrup, thyme and garlic powder, scraping browned bits from bottom of skillet!. Reduce heat to medium and simmer 5 to 10 minutes or until sauce begins to thicken!. Spoon over chops to serve!.
Nutrition Information per 1 serving
Calories: 242 Sodium: 208 mg
Fat: 10 g Carbohydrates: 11 g
Cholesterol: 69 mg Fiber: 1 g
Protein: 27 gWww@FoodAQ@Com