Amandas Saucy Pork Chops Recipes

"PORK ON PORK" CHOPS

Steps:

• Preheat the oven to 400 degrees F.
• In a food processor, combine the pancetta, thyme, rosemary and garlic. Pulse until the mixture is finely ground. Set aside.
• Make sure the pork chops are at room temperature, then liberally season them with salt and pepper on both sides.
• Heat the canola oil in a large ovensafe skillet or grill pan over high heat. When the oil is hot, sear the pork chops for about 2 minutes on each side.
• Stick the pan in the oven to finish cooking the pork, 5 to 6 minutes. Depending on your oven, of course, and the thickness of your chops, this should result in a medium to medium-well chop, still slightly pink in the middle. If you prefer a more well-done chop, add a minute or 2 to the cooking time.
• While the pork chops are in the oven, heat a large saute pan over high heat. Add the pancetta and herb mixture. Turn the heat down to low and continue to cook the pancetta, stirring continuously to break up any large chunks, until all the fat is rendered and the pancetta is crispy, 8 to 10 minutes.
• Serve the pork chops topped with the crispy herbed pancetta and rendered fat. Serve while hot and bubbling!

PORK CHOP AGRODOLCE

Steps:

• Combine the vinegar, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Continue to simmer until reduced by half, about 5 minutes. Add the honey and simmer until the mixture has thickened slightly, another 3 to 4 minutes. Stir in the butter and set aside.
• Preheat a grill pan over medium-high heat.
• Season the pork chops evenly on both sides with 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle with the olive oil and place on the hot grill pan. Grill the first side until nicely browned, about 5 minutes. Flip the chops and grill for an additional 5 minutes on the second side. Baste the chops with some of the sauce and then continue basting and flipping until the chops are caramelized and slightly charred and the meat registers 150 degrees F on an instant-read thermometer. Remove the chops to a platter and allow to rest for 10 minutes. Serve drizzled with the remaining sauce.

SAUCY SLOW COOKER PORK CHOPS

Steps:

• Heat olive oil in a large skillet over medium heat; cook pork chops in the hot oil until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker; top pork chops with onion and green peppers.
• Whisk tomato sauce, brown sugar, vinegar, Worcestershire sauce, and salt together in a bowl. Pour sauce into slow cooker, gently stirring to coat meat and vegetables.
• Cook pork chops on Low until tender, 6 to 8 hours.
• Transfer pork chops to a serving platter; tent with aluminum foil to keep warm. Whisk cornstarch into sauce until thickened; spoon sauce and vegetables over pork chops.

BAKED SAUCY PORK CHOPS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Brown pork chops on both sides. Transfer to a greased 11x7-in. baking dish; sprinkle with onion., In a bowl, mix remaining ingredients; pour over chops. Bake, covered, until a thermometer inserted in pork reads 145°, 15-20 minutes. Let stand 5 minutes before serving.

MOM'S SAUCY PORK CHOPS

Steps:

• Top each pork chop with a slice of onion.
• Mix catsup, Worcestershire sauce and soup together.
• Pour mixture over chops.
• Cover dish with foil.
• Bake in 350 degrees oven for one hour NOTE: May use Cream of Chicken Soup instead of the Cream of Celery.

SAUCY PORK CHOP

Steps:

• Season pork chop with pepper; place in a small nonstick skillet. In a small bowl, combine 3 tablespoons water, ketchup, sugar, vinegar, Worcestershire sauce, onion powder and cinnamon; pour over pork. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 160°. , Remove pork chop and keep warm. Combine cornstarch and remaining water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over pork.

SAUCY CHOPS I

Steps:

• Coat chops with flour. In a large skillet brown chops in oil. Remove from skillet.
• Put sliced potatoes in bottom of skillet and add green beans. Place chops on top and cover with tomato soup and water. Simmer, covered on low for 35 minutes or until potatoes are tender.

SYLVIA'S SASSY PORK CHOPS

Steps:

• Preheat oven to 350 degrees F.
• Rinse and pat dry the pork.
• Season chops with salt and pepper and let stand 20 minutes, or better yet, overnight in the refrigerator.
• Place chops in a 9 X 13 inch baking pan.
• Sprinkle with the onion.
• In a small bowl, stir together the water and steak sauce and pour over the chops.
• Bake for 1 hour, covered.
• In a medium bowl, combine 2 tablespoons of the pan drippings (dicard any more than that), the barbecue sauce, sugar and hot pepper sauce.
• Pour over the chops, turning chops to coat in the sauce and now continue to bake UNCOVERED, for 10 minutes.
• Turn the chops and bake 5 minutes more.