Country French Pork Chops Recipes

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COUNTRY FRENCH PORK CHOPS RECIPE - (4.8/5)



Country French Pork Chops Recipe - (4.8/5) image

Provided by á-68271

Number Of Ingredients 10

4 bone-in pork rib chops or center-cut pork chops, about 1 inch thick
Salt and pepper
2 teaspoons vegetable oil
3/4 cups low-sodium chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1/2 cup pitted prunes, chopped coarse
1/2 cup pitted green olives, chopped coarse
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley leaves

Steps:

  • 1. Brine pork chops in 3 cups water and 3 TBS kosher salt for at least four hours (initially dissolve salt in one cup hot water). Heat cast-iron large skillet with 2 TBS olive oil in 400 degree oven. Remove from oven and place over medium-high heat. Cook chops until browned on one side (3-4 minutes) then turn over and transfer skillet back to oven for 6-10 minutes to finish cooking (less for thin chops and more for thicker chops). Transfer chops to a plate and cover tightly with foil. 2. Add broth to skillet and bring to boil, scraping up any browned bits with wooden spoon. Add brown sugar, vinegar, prunes, and olives and simmer until sauce thickens, 4 to 5 minutes. Whisk in butter and parsley and season with salt and pepper to taste. 3. Reduce heat to medium-low and return chops and accumulated juices to skillet. Simmer, turning chops once or twice, until sauce clings to chops and meat is completely cooked (145 degrees on instant-read thermometer), 3 to 5 minutes. Transfer chops to platter and spoon sauce over them. Serve.

COUNTRY FRENCH PORK CHOPS



Country French Pork Chops image

Make and share this Country French Pork Chops recipe from Food.com.

Provided by SusieQusie

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 pork chops, 1 inch thick
salt
pepper
2 teaspoons vegetable oil
3/4 cup chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1/2 cup pitted prune, coarse chopped
1/2 cup green olives, coarse chopped
1 tablespoon butter
2 tablespoons fresh parsley, chopped

Steps:

  • Season chops to taste with salt andpepper.
  • Heat oil in skillet over medium high heat and add chops. Cook until well browned on both sides but still pink in the center, 3-4 minutes per side.
  • Remove from skillet, place on platter and cover.
  • Add broth to skillet and bring to a boil, scraping up browned bits with a spoon.
  • Add brown sugar, red wine vinegar, prunes, and olives; simmer till sauce thickens, 4 to 5 minutes.
  • Whisk in butter and parsley.
  • Reduce flame to medium low; return chops and accumulated juices to skillet.
  • Simmer, turning chops once or twice, until sauce clings and meat is completely cooked, 3-5 minutes.
  • Serve at once.

Nutrition Facts : Calories 354.2, Fat 19.7, SaturatedFat 7.1, Cholesterol 82.7, Sodium 234.9, Carbohydrate 20.6, Fiber 1.6, Sugar 14.9, Protein 24

FRENCH PORK CHOPS



French Pork Chops image

Provided by Sandra Lee

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 14

1 (14-ounce) bag frozen sliced carrots
1 (8-ounce) package sliced fresh button mushrooms
1 (15-ounce) can whole peeled tomatoes (recommended: Muir Glen)
1 (15-ounce) can cannellini beans, drained (recommended: Progresso)
4 boneless, thick-cut, pork loin chops, rinsed and patted dry
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon herbs de Provence, divided
1 (10 3/4-ounce) can condensed cream of potato soup (recommended: Campbell's)
1/4 cup Dijon mustard
1 tablespoon tomato paste
3 tablespoons dry sherry (recommended: Christian Stockers)
2 teaspoons butter
3 tablespoons seasoned bread crumbs
1 tablespoon freshly chopped parsley leaves

Steps:

  • Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.
  • Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.
  • In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.
  • Cover and cook on low setting for 4 to 6 hours.
  • In a saute pan over medium-high heat, melt butter. When butter is melted and foam subsides, add bread crumbs and stir constantly until toasted. Serve pork chops and vegetables sprinkled with bread crumbs and parsley.

COUNTRY FRENCH PORK WITH PRUNES AND APPLES



Country French Pork with Prunes and Apples image

The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 10 servings.

Number Of Ingredients 12

2 tablespoons all-purpose flour
1 tablespoon herbes de Provence
1-1/2 teaspoons salt
3/4 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
2 tablespoons olive oil
2 medium onions, halved and thinly sliced
1 cup apple cider or unsweetened apple juice
1 cup beef stock
2 bay leaves
2 large tart apples, peeled, cored and chopped
1 cup pitted dried plums (prunes)

Steps:

  • Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 28g protein.

COUNTRY FRENCH PORK CHOPS



Country French Pork Chops image

Make and share this Country French Pork Chops recipe from Food.com.

Provided by KitchenDude

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 bone-in pork rib chops or 4 center-cut pork chops, about 1 inch thick
table salt & fresh ground pepper
2 teaspoons vegetable oil
3/4 cup low sodium chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1/2 cup pitted prune, chopped coarse
1/2 cup pitted green olives, chopped coarse
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley leaves

Steps:

  • Pat pork chops dry with paper towels and season with salt and pepper.
  • Heat oil in large skillet over medium-high heat until just smoking.
  • Cook chops until well browned on both sides but still pink in center, 3 to 4 minutes per side.
  • Transfer chops to plate and cover tightly with foil.
  • Add broth to skillet and bring to boil, scraping up any browned bits with wooden spoon.
  • Add brown sugar, vinegar, prunes, and olives and simmer until sauce thickens, 4 to 5 minutes.
  • Whisk in butter and parsley and season with salt and pepper to taste.
  • Reduce heat to medium-low and return chops and accumulated juices to skillet.
  • Simmer, turning chops once or twice, until sauce clings to chops and meat is completely cooked (145 degrees on instant-read thermometer), 3 to 5 minutes.
  • Transfer chops to platter and spoon sauce over them.
  • Serve.

Nutrition Facts : Calories 335.1, Fat 18.8, SaturatedFat 6.8, Cholesterol 66.4, Sodium 59.2, Carbohydrate 20.9, Fiber 1.6, Sugar 14.8, Protein 21.2

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