ALTON BROWN'S MOLASSES-AND-COFFEE PORK CHOPS
Steps:
- Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
- Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
- Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.
BREADED PORK CHOPS
No shaking necessary -- these breaded pork chops are quick dinner option for any weeknight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.
- Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops (see below).
- To serve, heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 1 1/2 teaspoons melted butter and 1 1/2 teaspoons oil; brush on both sides. For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.
Nutrition Facts : Calories 403 g, Fat 23 g, Fiber 1 g, Protein 27 g
PORK CHOP DELIGHT
Make and share this Pork Chop Delight recipe from Food.com.
Provided by franrobson
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet coated with nonstick spray, brown pork chops in oil on both sides.
- Remove and keep warm.
- In the same skillet, saute onion and peppers until crisp-tender, stirring to remove any brown bits from the pan.
- Stir in the V8 juice, salt and pepper.
- Return chops to the pan.
- Bring to a boil.
- Reduce heat, cover and simmer for 8-10 minutes or until meat is tender.
Nutrition Facts : Calories 51.3, Fat 2.4, SaturatedFat 0.2, Sodium 242.7, Carbohydrate 7.5, Fiber 1.7, Sugar 4.5, Protein 1
PORK DELIGHT
Savory tender pork chunks, diced apples, diced green onion, with tomato sauce. Serve with green beans in Italian dressing and white rice.
Provided by JJBISHOP
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet over medium heat, and cook the pork until evenly brown.
- Stir the apple, green onions, garlic, mushrooms, and zucchini into the skillet, and cook until lightly browned. Mix in the tomatoes, and season with cinnamon and Italian seasoning. Reduce heat to low, and simmer 30 minutes, stirring occasionally.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 23.1 g, Cholesterol 40.9 mg, Fat 11.6 g, Fiber 6.5 g, Protein 20.5 g, SaturatedFat 3.4 g, Sodium 521.7 mg, Sugar 13.7 g
HONEY MUSTARD DREAM DELIGHT PORK CHOPS
Double thick pork chops basted with three kinds of mustard, and cured with a dry rub for a day, and then glazed over with honey. Serve with grilled veggies, white wine, and pie a la mode for dessert!
Provided by Blues
Categories Main Dish Recipes Pork Pork Chop Recipes
Yield 4
Number Of Ingredients 13
Steps:
- In a small bowl, combine the ground black pepper, cayenne pepper, garlic powder, paprika, brown sugar and chili powder. Mix well and rub thoroughly over the pork chops. Cover the meat and refrigerate for 24 hours, taking meat out at least 30 to 45 minutes before grilling.
- Prepare an outdoor grill for high heat and lightly oil grate.
- Meanwhile, in a small bowl, combine the yellow mustard, horseradish mustard, brown mustard, horseradish and brown sugar. Mix well. Place the honey in a separate small bowl.
- Then, continue to grill over medium high heat, turning and basting every 10 minutes with the mustard sauce, for 45 to 50 minutes, or until internal temperature reaches 145 degrees F (63 degrees C). During the last 15 minutes of cooking, start basting with the honey, turning as needed. This will give the chops a nice, sweet coating, sealing in the flavors of the mustard baste.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 65.6 g, Cholesterol 61.3 mg, Fat 17.9 g, Fiber 8.3 g, Protein 24.7 g, SaturatedFat 5.1 g, Sodium 654.9 mg, Sugar 48.1 g
PORK CHOP DELIGHT
A medley of peppers and onions bask in the tangy tomato sauce that enhances these pork chops. "It's a delicious meal for two, without being too filling," says Ken Welty of Springfield, Virginia.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large skillet coated with cooking spray, brown pork chops in oil on both sides. Remove and keep warm. , In the same skillet, saute onion and peppers until crisp-tender, stirring to loosen any browned bits from pan. Stir in the V8 juice, salt and pepper. Return chops to the pan. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender.
Nutrition Facts : Calories 243 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 269mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
AUNT KAY'S PORK CHOPS CASSEROLE
Make and share this Aunt Kay's Pork Chops Casserole recipe from Food.com.
Provided by Peggy Benisch
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Line a 9" x 13" pan with cooking foil, shiny side in; spray with cooking spray lightly.
- Place 4 to 6 medium sized chops inside; season with salt and pepper.
- Top in 3rds: Make 2 cups instant rice to fill one-third, center third is a can of drained baby green peas, last third place 4 medium peeled and cut-up potatoes.
- Chop one small onion over all.
- Dollop margarine in small chunks over top.
- Season with salt and pepper again.
- Roll up excess foil to seal casserole on top and ends.
- Bake at 350 degrees Fahrenheit for 1-1/2 hours.
- Yummy Casserole!
- Instead of the green peas I have used green beans or corn before to change the flavor on the chops, but I like the peas best!
Nutrition Facts : Calories 877.3, Fat 30.4, SaturatedFat 8.5, Cholesterol 137.3, Sodium 266, Carbohydrate 93.4, Fiber 11.3, Sugar 8.5, Protein 55.3
PARMESAN-CRUSTED PORK CHOPS WITH TOMATOES
Take a mini vacation with this fast, flavorful summer weeknight meal that cooks entirely on a single baking sheet. Bone-in pork chops get the broiler treatment as they rest on top of a flavorful mixture of bell peppers and tomatoes. Choose ripe heirloom or beefsteak tomatoes for this dish, you want juicy fruits with plenty of flavor. Towards the end of cooking, the chops are sprinkled with a panko-Parmesan blend for a crispy coating to enjoy with each bite.
Provided by Riley Wofford
Time 30m
Number Of Ingredients 10
Steps:
- Preheat broiler with a rack in upper third. Gently squeeze some of tomatoes to release juices; toss with bell peppers, red-pepper flakes, vinegar, and 3 tablespoons oil; season with salt and pepper. Arrange mixture in an even layer on a rimmed baking sheet. Drizzle chops with oil, season, and place atop tomato-pepper mixture. Broil 4 minutes. Flip chops and continue broiling until browned in places and a thermometer inserted into thickest parts (not touching bones) registers 140°F, about 6 minutes more.
- Meanwhile, in a small bowl, stir together panko, cheese, and remaining 1 tablespoon oil; season. Sprinkle panko mixture evenly over chops. Return to oven and broil until crisp and golden, about 1 minute. Serve, sprinkled with parsley and more red-pepper flakes.
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