BAYOU PORK CHOPS
From 1001 low-fat Recipes. Very nice, tender pork chops. I like to cook my rice in chicken broth to give it a little more flavor.
Provided by TheGrumpyChef
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray large skillet with cooking spray; heat over medium heat until hot.
- Cook pork chops until browned, 3 to 4 minutes on each side. Remove from skillet.
- Add onion, bell pepper, celery, and garlic to skillet; saute until tender, 3 to 4 minutes.
- Stir in tomatoes and chilies; heat to bloiling.
- Reduce heat and simmer, uncovered, 5 minutes.
- Add pork chops; simmer covered until pork chops are tender, about 20 minutes.
- Stir in parsley; season to taste with salt and pepper.
- Serve over rice.
Nutrition Facts : Calories 807, Fat 32.2, SaturatedFat 9.7, Cholesterol 170.8, Sodium 413.9, Carbohydrate 67, Fiber 3.1, Sugar 7.1, Protein 58.6
PAN ROASTED PORK CHOPS
Steps:
- Preheat an oven to 375 degrees F.
- In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.
PORK CHOPS BASQUE STYLE
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle chops on both sides with salt and pepper. Dredge in flour and shake off excess.
- Heat corn oil in a heavy skillet and add chops. Cook 5 minutes or until well browned on one side. Turn chops and cook until well browned on the other side, about 5 minutes. Transfer chops to a platter.
- Drain fat from skillet and add olive oil. Add garlic, onion and green and red peppers, and cook, stirring, about 1 minute. Add wine. Cook about 1 minute and add tomatoes, chicken broth, bay leaf, thyme, salt and pepper. Bring to boil and top with pork chops. Cover closely and simmer 25 minutes or until tender.
- Transfer chops to a warm platter and bring the sauce to a boil. Cook about 3 minutes or until reduced to about 2 1/4 cups. Remove bay leaf. Pour sauce over chops and serve.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 25 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 961 milligrams, Sugar 5 grams, TransFat 0 grams
BAYOU'S BODACIOUS PORK RUB
This perfectly seasoned dry rub is perfect for smoking pork butts, ribs, and beef briskets. It gets a little kick from just the right amount of cayenne pepper, plus the unique flavor of sassafras. The brown sugar creates a nice crunchy 'bark' on the outside of the meat.
Provided by Chef Bayou
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 168
Number Of Ingredients 15
Steps:
- Stir together the salt, paprika, brown sugar, file powder, thyme, dill, oregano, basil, black pepper, garlic powder, onion powder, cayenne pepper, mustard, allspice, and sage in a bowl until evenly blended. Store the rub at room temperature in an airtight container.
- To use: liberally coat pork butt or brisket with some of the rub, massaging it into the meat. Wrap tightly with plastic wrap and refrigerate for at least 24 hours. Smoke meat as you normally would.
Nutrition Facts : Calories 8.9 calories, Carbohydrate 1.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 172.4 mg, Sugar 1.1 g
CHESAPEAKE BAY PORK CHOPS
Seafood seasoning is used to make a marinade that gives these grilled pork chops the delicious flavor of the Chesapeake Bay. More seafood seasoning can be sprinkled on at grill time to provide an extra kick.
Provided by RMT
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 4h25m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk together the vegetable oil, apple cider vinegar, seafood seasoning, minced garlic, basil, lime juice, and black pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours, flipping periodically.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the bags. Discard excess marinade.
- Grill until the pork is no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 383.8 calories, Carbohydrate 1 g, Cholesterol 106.6 mg, Fat 22.8 g, Fiber 0.1 g, Protein 40.9 g, SaturatedFat 4.9 g, Sodium 256.4 mg, Sugar 0.2 g
NANA'S MELT IN YOUR MOUTH BLUE CHEESE PORK CHOPS
My Mom,(called Nana by her Grands), made these for us for years. They truly do melt in your mouth . If you are a Blue CHeese fan, these are for you. A fix and forget main dish. I always serve either rice or noodles with it so I don't miss any of the yummy gravy. Also, she used very thick bone in chops, I mostly use the boneless ones, but they really should be thick ones, no matter which type you choose.
Provided by bayou-mimi
Categories Pork
Time P3DT10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 250.
- Season the chops on both sides with salt, pepper and a little garlic powder.
- Lightly coat the chops in the sesoned flour.
- Heat oil in skillet and brown chops on both sides.
- Remove from pan and place in a Dutch Oven or an oven proof pan with a tight fitting lid or one that can be covered with foil.
- place the chops in the pan in a single layer and pour the chicken broth around them.
- Sprinkle the cheese evenly on top of the chops and cover the pan.
- Bake 3 hours on low, checking every so often to make sure they are not getting too dry. If need be add more broth,. but it should be okay. It will make it's own gravy to serve along side or over noodles or rice. We love this dish, my husand frequently requests it for his bithday dinner. Hope you enjoy it too.
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