What's a good recipe for making pork chops?!
What's a good recipe for making pork chops?
I know one that uses Carribbean jerk sauce, sour cream, and apple juice. Just something simple that seasons it in a different way. I'm no chef, so even if it's just a basic recipe, that's fine.
Answers:
u know the best porkchops i ever have is just some good ole shake and bake. it keeps the chops moist and is always good! yummmm
One good .... GREAT thing to do is to brine the pork chop in sugar, salt, and water. The brine gives it an INCREDIBLE taste. It'll also give the meat a pinkish color so becareful not to over cook it thinking it's no done, use your thermometer. Cooked apples or pears go great with pork chops as well...
rub them with cumin and brown sugar let them sit in the fridge for an hour or so and grilll them. about 2 tablespoons cumin to a cup of brown sugar
* 1/3 cup fat-free Italian salad dressing
* 1/3 cup salsa
* 4 1/2 teaspoons lime juice
* 4 1/2 teaspoons minced fresh cilantro or parsley
* 4 garlic cloves, minced
* 1 1/4 teaspoons grated lime peel
* 1/4 teaspoon hot pepper sauce
* 6 boneless lean pork loin chops
DIRECTIONS
1. In a bowl, combine the first seven ingredients. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from chops. Place on a broiler pan rack. Broil 4 in. from the heat for 7 minutes on each side or until juices run clear. Baste with reserved marinade.
I think this is a good recipe.....sounds easy...I'm going to try it next time i cook pork chops.
I use a recipe out of an old cookbook. You place the porkchops in a lightly oiled pan with a little bit of water, salt and pepper and on top of each one you place a slice from a white onion, a tablespoon of brown sugar and a tablespoon of catsup then bake them, covered until they are almost done, and remove the cover for the last ten minutes..
I brown my pork chops on medium high heat with a little oil and garlic, then pour in enough water to cover the bottom of the pan, then pour in a mixture of orange juice, honey and orange marmalade (about a cup of juice and then just a couple tablespoons of honey and about 3 or 4 tablespoons of marmalade - you can adjust any and all of this to taste!). Pour this over the chops, turn the heat down, cover and simmer. (Try to make enough sauce to almost cover the chops) As the juice simmers away, replenish with orange juice and a little water. I usually try to simmer the chops for a couple of hours. The meat turns out fork tender and if the sauce doesn't completely simmer away, you'll have a little orange sauce to spoon over the meat. Yummy and easy! Works great for the meatier cuts of pork chops - especially the boneless chops.
I like to soak them in a mixture of eggs,and whole milk,seasoned in salt,and pepper briefly,then coat them in self rising flour.I then bake them at 350 degrees until done,about 1 1/5 hours.I layer the dish in aluminum foil,and close the foil over them.
This is an old southern recipe..Hope you try,and enjoy!!
My family and friends love good old shake and bake pork chops. Bake them according to the package directions. I use boneless pork chops and they LOVE 'em.
Try this very easy and delicious recipe
Put desired amount of pork chops in baking pan add a can of cream of mushroom soup and some fresh mushrooms cook at 350 until done to your taste. thanks paula ps make rice or mashed potatoes to go with this.
Thick Pork Chops with Spiced Apples and Raisins Recipe courtesy Tyler Florence
Pork Chops:
1 gallon water
1 cup brown sugar
1 cup sea salt
1 cup frozen apple juice concentrate, thawed
1 1/2 teaspoons whole black peppercorns
2 fresh thyme sprigs
4 double-cut bone-in loin pork chops, 1 pound each
Sea salt and freshly ground black pepper
Extra-virgin olive oil
Spiced Apples and Raisins:
2 tablespoons unsalted butter
3 Granny Smith apples, peeled, cored, and sliced in 1/2-inch-thick wedges
Leaves from 2 fresh thyme sprigs
1/4 cup raisins
3/4 cup frozen apple juice concentrate, thawed
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch dry mustard
Sea salt and freshly ground black pepper
1/2 lemon
Preheat the oven to 350 degrees F.
In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops.
It might sound a little complex, but it is the easiest recipe ever. I can't even boil water and it was awesome. I added Craisens to the mix as well. Good luck in whatever you choose.