Thin cut center pork chop recipes?!
Answers: We are having pork chops for dinner tonight and I'm tired of simply frying or baking them. Does anyone have suggestions on how to jazz them up. (I'll try baking or frying with new suggestions)
last night we had those kind of pork chops. I browned them in skillet and seasoned them then put them in casserole dish. I made brown gravy and poured on top of the pork chops with some onions and bell pepper and stuck them in the oven on 350 degrees until they were done. They were really good. Hope this helps.
I like to bake mine with a box or 2 of dressing in the oven.
or
add a jar of sour kraut to them and bake them
or
roll them in seasoned flour or shake and bake
or
Fry them and add a bit of seasoning salt.
Try this recipe. It is simple and soooo good. I got it from ivillage. Make sure you use wine instead of broth-gives it really good flavor. also, my kids don't like onions-they like the flavor just not biting into one. So instead, I grated about a tablespoon of shallot and added that when it says to add the onions. I served it with cous cous and sauted green beans.
Servings: 4
Ingredients:
1/4 cup flour
1/2 teaspoon each salt and pepper
4 (3/4-inch) boneless loin pork chops (3 to 4 ounces each)
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup white wine or chicken broth
1/3 cup chopped scallions
1/4 cup heavy cream
1 teaspoon fresh lemon juice
1 firm ripe pear, cut into thick slices (about 3/4 inch thick)
2 teaspoons chopped fresh parsley
Directions:
Combine the flour with 1/4 tsp each salt and pepper on a shallow plate. Add the pork chops, tossing to coat.
In a large skillet, heat the oil and butter over medium-high heat. Add the pork chops and cook, turning once, about 8 minutes total or until cooked through. Remove to a plate; cover loosely with foil to keep warm.
In the same skillet, add the wine, scallions, cream, lemon juice and remaining salt and pepper, stirring to scrape up any browned bits and until the sauce has thickened, about 5 minutes.
Gently stir in the pear slices; cook until just heated through, 30 seconds to 1 minute. Pour over the chops; sprinkle with parsley.
Brown the chops and then let simmer in....
1. Dry onion soup mix w/water
2. Cream of mushroom shoup w/water
3. Pork gravy w/water
The longer you let the chops simmer on low, the tender they are. I would suggest that the chops be completely covered by any of the three listed. If you use the gravy, you can also make mashed potatoes and have them with the gravy. You can also leave them in the crock pot or slow cooker on low for the day in either of these. They will be real tender.
Try these family favorites:
Citrus and Rosemary Grilled Pork
1/4 cup (a couple of glugs) dark molasses
3 tablespoons (3 splashes) balsamic vinegar
3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil
3 sprigs fresh rosemary, leaves finely chopped to equal 2 tablespoons
1 navel orange, zested
4 (1-inch thick) boneless, center cut pork chops
Montreal Steak Seasoning
Coarse salt and pepper
Sun-dried Tomatoes and Potatoes, as an accompaniment, recipe follows
Orange and Oregano Salad, as an accompaniment, recipe follows
Combine first 5 ingredients in a bowl with whisk or fork.
Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes.
Season chops with steak seasoning.
Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.
Sun-dried Tomatoes and Potatoes:
2 ounces (1 cup loosely packed) sun-dried tomatoes, coarsely chopped
1 1/2 pounds red skinned very small potatoes, quartered
3/4 pound broccoli, cut in to florets
A handful of parsley, chopped
2 tablespoons (2 turns around the pan) extra-virgin olive oil
Salt and pepper
Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.
During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.
Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes
Orange and Oregano Salad:
3 large navel oranges
3 to 4 sprigs fresh oregano, leaves striped and chopped about 2 tablespoons
1/4 red onion, thinly sliced
A generous drizzle extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper
Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper. Serve.
Yield: 4 servings Preparation time: 5 to 8 minutes
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Smothered Pork Chops
Egg Wash:
2 cups milk
4 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
Seasoned Flour:
3 cups flour
2 1/2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 teaspoon cayenne
Vegetable oil, for frying
4 (5 to 6-ounce) bone-in center cut pork chops
Favorite Onion Gravy, heated
Combine milk, egg, salt, and pepper in a shallow bowl. In another shallow bowl, combine flour, pepper, garlic powder, and cayenne.
Preheat the oven to 350 degrees F.
Fill a large, deep pot or skillet halfway full with vegetable oil and heat to 350 degrees F. Dip pork chops in the seasoned egg wash. Dredge in seasoned flour, lightly coating pork chops. Fry in the vegetable oil until golden brown. Remove from the oil to a paper towel lined plate to drain excess oil. Place chops in a 2-inch deep pan in a single layer. Completely cover pork chops with your favorite onion gravy. Cover pan with foil and place in the oven for 45 minutes.
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Shake 'em Up Pork Chops
4 bone-in center-cut pork loin chops, about 12 ounces each
1/2 cup dry white wine
1/4 cup plus 1/3 cup olive oil
2 teaspoons liquid concentrate crab and shrimp boil (recommended: Zatarain's)
1/2 teaspoon ground black pepper
3 cloves garlic, smashed
1 bay leaf
1 cup dry bread crumbs
1/2 cup masa harina
1 1/2 cups finely grated Parmesan
1 tablespoon Essence, recipe follows
1/3 cup olive oil
Cheesy Potatoes au Gratin, recipe follows
Bacon-Smothered Green Beans, recipe follows
In a large resealable plastic bag, combine the wine, 1/4 cup of the oil, the crab boil, pepper, garlic, and bay leaf. Add the pork chops and marinate, refrigerated, turning occasionally, for 2 to 4 hours.
In a clean, large plastic bag, combine the bread crumbs, masa harina, Parmesan, and Essence. Shake to mix.
Remove the pork chops from the marinade and shake to remove any excess. One at a time, add the chops to the dry mixture and shake until evenly coated. Remove, place on a large plate, and refrigerate for 15 minutes.
In a large skillet or saute pan, heat the remaining 1/3 cup of oil over medium-high heat. Add the chops and cook until golden brown and cooked through, 5 to 6 minutes per side.
Remove from the pan and serve immediately on top of slices of the Cheesy Potatoes au Gratin, with Bacon-Smothered Green Beans on the side.
Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yields: about 2/3 cup
Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
Cheesy Potatoes au Gratin:
2 pounds Idaho potatoes, peeled and thinly sliced
Salt
Freshly ground black pepper
8 ounces Cheddar, grated
1 1/2 cups heavy cream
Preheat the oven to 400 degrees F. Lightly grease a medium gratin dish with butter.
Cover the bottom of the pan with an overlapping layer of potatoes. Lightly season with salt and pepper and top with a sprinkling of cheese (about 2 tablespoons). Continue layering potatoes, seasoning, and cheese, ending with the remaining cheese on top. Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream. Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes. Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10 minutes.
Remove from the oven and let rest 10 minutes before cutting into portions.
Yield: 4 servings
Bacon Smothered Green Beans:
1 1/2 pounds small, thin green beans, ends trimmed
1/2 pound bacon, chopped
1 cup minced shallots
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1 cup chicken stock or canned, low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sherry wine vinegar
Bring a large pot of salted water to a boil. Add the beans and cook until tender, 2 to 3 minutes. Drain in a colander and transfer to an ice bath. Drain well.
Fry the bacon in a large skillet and cook, stirring, over medium-high heat until crisp and golden, 5 minutes. Add the shallots and garlic, and cook, stirring, for 2 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Add the stock, salt, pepper, and vinegar, and cook, stirring, until thickened, 4 to 5 minutes. Add the green beans and cook until warmed through, about 2 minutes.
Remove from the heat and serve.
Yield: 4 servings
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I like them browned and then baked in a can of cream of mushroom or celery soup with 1/2 can of water mixed in. bake at 350 until done. Since these are a tender texture, I like to serve them with cubed potatoes that are boiled until almost done and then drained and browned in butter with papricka sprinkled over them in a fry pan.
Different but EASY Pork Chops: Saute chops in a pan, add Rotel tomatoes or spaghetti sauce.
TexMex: Add chili powder and serve over rice top w/cheese.
Italian: Add oregano & basil and serve over pasta w/parmesian.