Boneless Butterfly Pork Loin Chops Recipes

BUTTERFLIED PORK CHOP DINNER

Butterflied Pork Chop Dinner image

The sliced apple and sweet potatoes that complement these tender pork chops remind me of a crisp fall day, but I enjoy this hearty main dish any time of year, served with salad and dinner rolls. -Angela Leinenbach Mechanicsville, Virginia

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 butterflied pork chops (3/4 inch thick and 3 ounces each)
1 tablespoon butter
1 cup apple juice or cider, divided
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium sweet potatoes, peeled and cut into 1/2-inch slices
1 green onion, thinly sliced
1 medium tart apple, peeled, cored and cut into 1/4-inch rings
2 teaspoons cornstarch

Steps:

In a large skillet, brown pork chops in butter; drain. Remove from skillet and keep warm. In same skillet, combine 3/4 cup apple juice, sage, salt and pepper. Add sweet potatoes and green onion. Bring to a boil. Reduce heat., Cover and simmer for 10 minutes; add apple rings and pork chops. Cover and simmer for 13-15 minutes or until apple rings and sweet potatoes are tender and meat is no longer pink., With a slotted spoon, remove the pork chops, sweet potatoes and apple to serving plates; keep warm. , Combine cornstarch and remaining apple juice until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork chops, sweet potatoes and apple.

Nutrition Facts : Calories 421 calories, Fat 13g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 991mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 5g fiber), Protein 24g protein.

GRANNY'S BUTTERMILK FRIED PORK CHOPS

Granny's Buttermilk Fried Pork Chops image

These are the tender, slow cooked, melt in your mouth pork chops that your southern grandma used to make. I cut the fattening factor by using "Enova" oil. This is comfort food at its best. I like to cut out the bone of my cooked pork chop then put it between two slices of plain soft white bread..mmmm.. heaven! This isn't actually my grandma's recipe--her recipes died with her, but this is pretty darned close!

Provided by BETHANY T.

Categories Pork

Time 1h

Yield 4 porkchops, 4 serving(s)

Number Of Ingredients 6

Ingredients

4 center-cut pork chops (standard cut approx 1/2 inch thick)
1/2 cup buttermilk
1 1/2 cups flour
cooking oil
seasoning salt
black pepper

Steps:

Sprinkle both sides of pork chops lightly with seasoning salt. I like Garlic & Pepper Seasoning salt, but Lawry's is good, so is Old Bay.
Place chops into a ziplock bag and pour in the buttermilk. Squeeze air out of the bag before you close it, and mush it around a little to make sure that all chops are coated with the buttermilk. LeT stand in the fridge for several hours.
In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.
Heat oil in a large heavy frying pan to medium high heat. Oil should reach slightly less than 1/2 inch deep in the pan.
Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.
When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook uncovered until bottoms are browned and red juices start to accumulate over the bones.
Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.
Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.

Nutrition Facts : Calories 387.9, Fat 12.5, SaturatedFat 4.7, Cholesterol 72.6, Sodium 82.1, Carbohydrate 37.2, Fiber 1.3, Sugar 1.6, Protein 29.1

OLD-FASHIONED BUTTERFLIED PORK CHOPS

Old-Fashioned Butterflied Pork Chops image

Provided by Bobby Flay

Categories main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 6

Ingredients

1/4 pound fresh pork loin meat
2 tablespoons flour
2 tablespoons bread crumbs
1 egg
Salt
Pepper

Steps:

Preheat a deep fryer or a pot of oil to 350 degrees F.
Butterfly the pork loin. Place the flour in a shallow dish. Place the bread crumbs in a separate shallow dish. Break the egg into a bowl and beat. Add salt and pepper to the egg to obtain the flavor. Dip the pork loin into the flour on both sides, back and front. Dip the pork loin, back and front, into the egg. Cover with bread crumbs.
Place the breadcrumb covered pork loin into hot oil, either in a pan or a deep fryer. Cook until well done

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