SAN FRANCISCO PORK CHOPS
Tender chops in a delicious sauce are great over noodles or thin spaghetti.
Provided by bintmejnuna
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
- Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
- Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 9.4 g, Cholesterol 124 mg, Fat 18.6 g, Fiber 0.2 g, Protein 41.1 g, SaturatedFat 5.4 g, Sodium 1042.5 mg, Sugar 6.9 g
PORK CHOPS AND RICE
Steps:
- Preheat the oven to 350 degrees F.
- In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
- Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
- Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.
BEEF BROTH PORK CHOPS
I got this recipe from my mom, and it's definitely a nice change from plain ol' pork chops. This recipe can be used to make one or as many as needed. I never use the soy sauce myself.
Provided by ckmclements
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Salt and pepper pork chops. Brown slightly on each side.
- Put in baking dish (size depending on how many pork chops are being prepared) and cover with beef broth (if more than 3 or 4 pork chops are being prepared, having an extra can of beef broth on hand might not hurt) and add soy sauce, if desired.
- Bake for 1 1/2 hours. Drain after cooking.
- These can be eaten hot out of the oven, or they taste just as good (maybe better) reheated and served the next day.
Nutrition Facts : Calories 242.6, Fat 15.2, SaturatedFat 4.9, Cholesterol 76.1, Sodium 863.7, Protein 25.2
SMOTHERED PORK CHOPS FROM SWANSON®
When you need to get dinner on the table, and don't have time to spare, get out your skillet and try these scrumptious pork chops that go from fridge to table in just 35 minutes.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Stir the broth and cornstarch in a small bowl until the mixture is smooth. Season the pork, if desired.
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 5 minutes or until well browned on both sides. Remove the pork from the skillet.
- Heat the remaining oil in the skillet. Add the onion and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook for 1 minute, stirring often.
- Stir the broth mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through.
Nutrition Facts : Calories 245.8 calories, Carbohydrate 5.4 g, Cholesterol 93.6 mg, Fat 9.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 2.3 g, Sodium 330.5 mg, Sugar 1.1 g
PORK CHOP SKILLET DINNER
This pork chop skillet dinner is a weeknight meal victory. Ready to serve in under an hour, it couldn't be easier to make! Pork chops, onions, carrots and potatoes come together in a skillet with just a dash of salt and pepper for the perfect pork chop dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.
- Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.
Nutrition Facts : Calories 320, Carbohydrate 40 g, Cholesterol 65 mg, Fat 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg
BRAISED PORK CHOPS
Simple seasonings in this recipe let the wonderful natural flavor of braised pork chops really shine through. With homemade bread and a salad, this makes a delightful meal.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine flour, salt and pepper. Add chops; seal bag and shake to coat. , In a skillet over medium-high heat, cook chops in oil for about 3 minutes per side or until well browned. Remove chops and set aside. Cook onion, celery and garlic in drippings until tender. , Return chops to the skillet; add broth, thyme and bay leaf. Simmer, uncovered, for 30 minutes or until pork juices run clear. Remove bay leaf. , Transfer chops to a serving plate. With a slotted spoon, remove celery and onion; spoon over chops. Thicken juices for gravy if desired.
Nutrition Facts : Calories 433 calories, Fat 26g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 679mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.
OLD COUNTRY STYLE PORK CHOPS AND POTATOES
This recipe comes from my Nona. It is super easy, flavorful, and cheap... I love it because it makes my house smell just like my Nona's house and it is fool-proof! The slow cooking makes the pork chops just fall apart with a fork.
Provided by crotutu
Categories Low Cholesterol
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees.
- In a large cast iron skillet or oven-proof pan, heat olive oil over medium heat and add onions. Saute onions until they are soft and translucent.
- Add the pork chops and brown on each side. Once pork chops are browned, add in potatoes, positioning them in between the pork chops so that they are in contact with the skillet (not on top of pork chops).
- Whisk in 1 tablespoon of flour into 8 oz of beef broth and then pour into the skillet. Bring to a boil.
- Cover the skillet and transfer to the oven.
- After about 2 hours reduce the heat to 250 degrees and allow to continue to slow cook for another 2.5 hours.
- Whisk remaining flour into remaining beef broth. (If you want more gravy, use more broth. If you want a slightly thicker gravy, add a little extra flour.) Pour the mixture into the skillet and raise the temperature of the oven back to 300 for the remaining 30 minutes of cooking time.
- Serve and enjoy with some hot bread and butter and a salad and you're good to go!
Nutrition Facts : Calories 907.3, Fat 45.9, SaturatedFat 10, Cholesterol 137.3, Sodium 557, Carbohydrate 73.3, Fiber 7.8, Sugar 6.7, Protein 51.1
PORK CHOPS WITH TARRAGON-ONION GRAVY
Enjoy these skillet pork chops in just 20 minutes! The gravy gets a boost from fresh tarragon and Progresso® beef-flavored broth.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Sprinkle pork chops evenly with salt and pepper. Coat pork with flour. In 12-inch skillet, heat oil over medium-high heat. Cook 4 pork chops in oil 1 to 2 minutes on each side or until browned. Remove from skillet to plate. Repeat with remaining 4 pork chops.
- Reduce heat to medium. Add onion to skillet; cook 3 minutes or until tender. Stir in broth, scraping to loosen browned bits from pan. Return pork and any accumulated juices to skillet. Heat to boiling; reduce heat. Cover; cook 4 minutes or until pork is no longer pink in center. Stir in tarragon.
Nutrition Facts : Calories 240, Carbohydrate 8 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 0 g, TransFat 0 g
SAUCY PORK CHOP SKILLET
Skillet pork chops make easy comfort food. We have them with a salad and fruit. If you've got fresh green beans or steamed broccoli, go for it. -Donna Roberts, Manhattan, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook rice according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides; remove from pan., Add onion to drippings; cook and stir until tender. Stir in tomatoes, broth, parsley and seasonings; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 6-8 minutes., Remove pork to a serving plate; keep warm. In a small bowl, mix flour and water until smooth; stir into sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes. Spoon over pork; serve with rice.
Nutrition Facts :
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