Anybody have a good pork chop recipe?

Question

I'm looking for a new way to make pork chops. Something besides just stovetop cooking. Does anyone have a great seasoning blend or marinade idea? Thanks.

Answer 1

Marinated Pork Chops
* 3 tbsp soy sauce
* 8 crushed peppercorns
* 1 tbsp crushed coriander seeds
* 2 garlic cloves, crushed
* 1 tsp soft brown sugar
* 4 loin pork chops
- Mix all the ingredients except the chops together in a shallow dish.

- Put in the chops and coat well. Cover and set aside for 30 minutes, basting the chops occasionally.

- Preheat the grill (broiler) to moderately high. Transfer the chops to the rack of the grill (broiler) and reserve the marinade.

- Grill (broil) the chops for 2 minutes.

- Reduce the heat to moderate and grill (broil) for 8 to 10 minutes on each side, basting occasionally with the marinade.

- Serve at once




Cajun Grilled Chops

4 boneless pork center loin chops, 1 1/2-inches thick
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
1 teaspoon dry sage
1 tablespoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Combine seasonings, mix well. Coat chops with seasoning mixture.
Grill directly over medium-high heat 7-8 minutes per side, turning
once.
Serves 4


Pork chops with cider
4 thick pork loin chops
75 g(11/2oz) butter
3O g (1 oz) grated Parmesan cheese
1/4 cup cream
1/3 cup cider
1 teaspoon wine vinegar
1/3 cup white stock or vegetable water
1 teaspoon French mustard salt and freshly ground pepper
2 cooking apples

Trim the pork chops of skin and excess fat. Melt 3O g (1 oz) butter in a frying pan and saute the pork until golden on both sides, about 5 minutes. Combine the cheese with 1 tablespoon of the cream and spread over the chops.
Lay them in a small baking dish. Bake in a preheated moderate oven for 2O minutes until tender. Arrange the chops on a heated serving dish and keep warm.

Add the cider and vinegar to the baking dish, boil until reduced to a glaze.

Add the stock, cream and seasonings and simmer gently for 2 minutes. Spoon over the chops.

Meanwhile peel and slice apples thickly. Heat remaining butter in a small frying pan and fry the apple rings until golden. Arrange around the pork chops.

Serve hot with boiled potatoes tossed in melted butter and chopped parsley.

Answer 2

Original recipe yield
Mexican Pork Chops


4 servings

PREP TIME 10 Min
COOK TIME 50 Min
READY IN 1 Hr


SERVINGS About scaling and conversions

INGREDIENTS
1 tablespoon vegetable oil
4 boneless pork chops
2 (14.5 ounce) cans chopped stewed tomatoes, with juice
1 (8.75 ounce) can whole kernel corn, drained
1 (8 ounce) can red kidney beans, drained
1/2 cup uncooked long grain white rice
1 (4 ounce) can diced green chilies, drained
1/4 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil.
Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture.
Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 160 degrees F (70 degrees C).





NUTRITION INFORMATION
Servings Per Recipe: 4

Amount Per Serving

Calories: 381

Total Fat: 8.5g
Cholesterol: 40mg
Sodium: 1277mg
Total Carbs: 54.9g
Dietary Fiber: 7.5g
Protein: 24g

Answer 3

sure do

1 med. onion, chopped
1/3 c. oil
1/4 c. pineapple juice
1/8 tsp. garlic powder
1/2 c. soy sauce
2 tbsp. brown sugar
4-6 pork chops

Combine above ingredients. Pour over 4 to 6 pork chops, placed either in a large plastic bag or pan with a cover. Marinate 4 hours or overnight. Grill chops about 10 minutes on each side.

MARINADE:

1/4 c. soy sauce
1 c. beer, at room temperature
2 tbsp. brown sugar
2 tsp. grated fresh gingerroot

Combine marinade ingredients together well; place chops in plastic bag and pour marinade over, seal bag and refrigerate 4-24 hours.

this last one is awesome

2-4 boneless pork chops (example: butterfly cut)
2 apples, peeled, sliced (Granny Smith are good)
1 can frozen apple juice concentrate
1 cup applesauce
cinnamon
nutmeg (optional)
salt and pepper
potatoes cut coarsely in chunks
1 heavy bottomed deep frying pan and lid

Cut the potatoes and set aside; peel and slice apples and set aside.

Heat the frying pan WITHOUT OIL (do not use oil in this recipe). Sprinkle salt, pepper, cinnamon and nutmeg on 1 side of the pork chops.

Place the seasoned side down on the hot pan and sear the meat for 1-2 minutes.

Meanwhile, season the side face up with salt, pepper, cinnamon, nutmeg. Flip the chops and sear the side you just seasoned for 1 minute.

Now add the can of apple juice and apple sauce, being sure to scrape loose the fried bits (fond) which is stuck to the pan - this adds extra flavor.

Add the apples and potatoes. Put the lid on.

Cook until apples and potatoes have become tender.

Answer 4

Grilled Pork Chops with Balsamic Caramelized Pears:
6 servings

1 1/2 quarts water
5 tablespoons kosher salt
2 tablespoons white sugar
6 pork loin chops, 1/2 inch thick
1/2 cup olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1/2 cup balsamic vinegar
1 tablespoon butter
1 tablespoon olive oil
2 Vidalia onions, each cut into 8 wedges
2 pears, cored and each cut into 8 wedges
1 teaspoon salt

In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.

In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.

Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.

Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.

Preheat the grill for medium-high heat.
Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.

Answer 5

INGREDIENTS FOR BAKED STUFFED PORK CHOPS

4 thick-cut rib pork chops, about 1-1/2 inches thick
4 tablespoons unsalted butter
1 cup finely chopped onions
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1/2 cup fresh or frozen corn kernels
1/2 cup chopped fresh mushrooms
Pinch each of thyme and sage
Salt and pepper to taste
1 can (14.5 ounces) low-salt chicken broth, plus water to make 2 cups
2 cups unseasoned dry bread cubes
1 egg, lightly beaten
Preheat oven to 300° F. Cut a pocket for the stuffing into each chop; set aside.

Heat the butter in a medium skillet over medium-high heat. Add the onions, peppers and celery. Sauté until softened, about 5 minutes. Add the corn, mushrooms and cook another 3 minutes. Add the seasonings and stir well. Pour in 1 cup of the chicken broth and stir to scrape up any browned bits from the bottom of the pan. Cook an additional minute. Remove from heat and add the bread cubes. Mix thoroughly. Add the beaten egg and combine well. When mixture has cooled, stuff into each chop. Sprinkle both sides of chops with additional seasoning.

Pour the remaining 1 cup of chicken broth into a baking pan and place the stuffed chops into pan, standing on the bone edge if possible. Place in oven and bake until tender, about 25-30 minutes. (Any remaining stuffing may be placed in a small casserole and baked at the same time.) Remove from the oven and turn on the broiler. Lay the chops flat in the pan and broil on each side for about 3 minutes or until nicely browned, basting with the pan juices. Serve with the juices.

Answer 6

Pork Chop Casserole

1 (6-oz.) package Uncle Ben's long grain and wild rice mix (not the quick cooking)
2 cups hot water
6 (1/2 inch thick) bone-in pork loin chops, trimmed of most fat
1/4 tsp. pepper
1 can cream of mushroom soup
1/2 cup milk

Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13x9 baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake at 350 degrees for 1 hr. Uncover casserole; combine soup and milk and pour over casserole. Bake, uncovered about 15 min. more or until thoroughly heated.

*You add a little more milk, to make more gravy. I do that most of the time. Sometimes, I even add another half a can of soup with the more milk, too

Answer 7

Apple-Stuffed Pork Chops



Ingredients:
2 pork loin rib chops, cut 1 1/4-inches thick
1 orange
1 tablespoon butter or margarine
2 tablespoons finely chopped onion
1/2 cup soft breadcrumbs
1/3 cup coarsely chopped apple
1/8 teaspoon rubbed sage
- Dash pepper
1 tablespoon butter or margarine
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
2/3 cup apple juice or cider
2 tablespoons raisins







Recipe Number: 210
Servings: 2
Minutes of prep time: 20
Minutes of cook time: 30 Nutritional analysis per serving: calories: 414 grams of fat: 18 mg. cholesterol: 97 mg. sodium: 218

Instructions:
Cut an opening in each chop from the rib side, widening the
pocket without cutting through to the other side of the chop.
Set aside.

Shred 1 teaspoon orange peel; set peel aside. Squeeze orange,
reserving juice.

For stuffing, in a medium saucepan cook onion in hot butter till
tender. Remove from heat; stir in breadcrumbs, apple, 1
tablespoon of the orange juice, sage and pepper. Fill pocket in
each chop with an equal amount of stuffing. Brush both sides of
chops with some of the remaining orange juice. Place chops in an
8-inch square baking dish. Bake in a 325 degree F. oven for
25-30 minutes or till tender, basting occasionally with orange
juice.

For sauce, in a small saucepan melt 1 tablespoon butter; stir in
cornstarch and cinnamon, mixing well. Gradually stir in apple
juice. Add raisins and the shredded orange peel. Cook over
medium heat till thickened and bubbly, stirring constantly.
Serve sauce with chops.

They are so good now if u go to the site below there are tons of different ways to fix them.
hope this helps Michelle

Answer 8

1 boneless pork chop per person
1 slice red onion per person
1 slice green bell pepper per person
2 canned pineapple slices per person
1 tablespoon teriyaki sauce per person
1 tablespoon margarine or butter per person
Salt and pepper

For each serving, lay a pork chop on a large square of heavy-duty aluminum foil. Top each chop with the onion, green pepper, and pineapple slices. Drizzle with the teriyaki sauce. Top with the margarine and sprinkle generously with salt and pepper. Wrap tightly in the foil, rolling ends to completely seal the package. Freeze or refrigerate.

When ready to eat, place packages directly on coals for 15 to 20 minutes. Check to see if the pork chop is cooked through: rewrap and cook a little longer, if necessary. Can also be cooked in the oven at 350 degrees for 20-30 minutes or until cooked through.

~~You can also cook them in the oven at 450 degrees until the porkchops are cooked through. This is how I have cooked them the last few times I've made them and they come out just fine. The are unbelievably juicy and tender!!! Sometimes I also put a little soy sauce with the teriyaki sauce.

Let me know how you like it is you try [e-mail]...good luck!!!~~

Answer 9

Hi Marci,
When I was first married I started out with my Italian families pasta sauce recipe and when you make it instead of using ground beef as you would substitute lean pork chops instead you salt and pepper them and brown in olive oil....before adding them to the sauce and cook on simmer for at least an hour or until done. They are great! such a wonderful taste....and as long as they are completely cooked that is what makes them an excellent way to prepare them and served over angel hair pasta...oh baby!

Best of luck,
Mama Jazzy Geri

Answer 10

A very simple approach that we do often is to season the chops with a simple rub (one of our favorites is Durn Good seasoning), then lightly spray with Pam for Grilling and grill using the cookout calculator at charcoalbob.com for instructions on how long to grill them.

Then we put a little of our favorite barbecue sauce in a bowl to use as a dipping sauce. Simple, but delicious!