Double Dipped Pork Chops Recipe 445

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GLAZED DOUBLE-CUT PORK CHOPS



Glazed Double-Cut Pork Chops image

Provided by Food Network Kitchen

Time 1h50m

Yield 4 servings

Number Of Ingredients 19

Kosher salt
1/4 cup coarsely ground black pepper
2 tablespoons packed dark brown sugar
2 teaspoons smoked paprika
4 double-cut bone-in pork loin chops (about 1 pound each)
Vegetable oil, for the grill
4 tablespoons unsalted butter
2 cups diced onions
1 cup apple cider vinegar
3/4 cup packed dark brown sugar
1 1/2 cups ketchup
1 1/4 cups apple juice
1 cup maple syrup
1/2 cup bourbon
1/2 cup prunes
1/4 cup Worcestershire sauce
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Serving suggestion: Smoky Corn on the Cob, recipe follows

Steps:

  • Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.
  • Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.
  • Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce and Smoky Corn on the Cob.
  • Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.

DOUBLE-CUT PORK CHOPS WITH GARLIC BUTTER



Double-Cut Pork Chops with Garlic Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 9h40m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup kosher salt
1 tablespoon black peppercorns
1 cup sugar
4 sprigs rosemary
4 bay leaves
3 tablespoons plus 1 teaspoon juniper berries
5 tablespoons fennel seeds
1 head garlic, halved crosswise
4 double-cut bone-in pork rib chops (2 inches thick; about 5 pounds total)
Freshly ground pepper
1 head garlic
Extra-virgin olive oil, for drizzling and brushing
4 tablespoons unsalted butter, at room temperature
2 teaspoons chopped fresh rosemary
Juice of 1/2 lemon
Kosher salt

Steps:

  • Make the brine: Combine the salt, peppercorns, sugar, rosemary sprigs, bay leaves, 3 tablespoons each juniper berries and fennel seeds, the garlic and 2 cups water in a large saucepan. Bring to a boil, whisking occasionally, then remove from the heat. Transfer the brine to a large bowl and add 6 cups cold water; let cool completely. Submerge the pork chops in the brine, cover and refrigerate overnight.
  • Preheat a grill to medium. Make the roasted garlic butter: Cut off the top 1/4 inch of the garlic head and set it on a piece of foil. Drizzle with olive oil, then wrap in the foil and transfer to the grill. Cook until the garlic is softened, about 30 minutes; let cool. Meanwhile, remove the pork from the brine and pat dry with paper towels; set aside.
  • Squeeze the roasted garlic cloves from the skins into a food processor. Add the butter, rosemary, lemon juice and a pinch of salt and pulse until smooth. Transfer to a bowl and set aside.
  • Prepare the pork: Grind the remaining 1 teaspoon juniper berries and 2 tablespoons fennel seeds in a spice grinder or finely chop. Season the pork with the ground spices and salt and pepper. Lightly brush the grill grates with olive oil; transfer the pork to the grill. Cover and cook until marked, 15 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern. Flip and repeat, cooking until an instant-read thermometer inserted into the center of the pork registers 145 degrees F.
  • Remove the pork chops from the grill and spread the roasted garlic butter on top. Let rest at least 10 minutes.

DOUBLE DIPPED PORK CHOPS RECIPE - (4.4/5)



Double Dipped Pork Chops Recipe - (4.4/5) image

Provided by á-519

Number Of Ingredients 8

4 Pork Chops 1/2" thick (with or without the bone)
1 cup all-purpose flour
3 large eggs
1/4 cup Parmesan cheese
1 cup Italian breadcrumbs
1 tsp garlic powder
1/2 tsp ground black pepper
Olive oil

Steps:

  • Preheat oven to 350 degrees. Rinse pork chops, pat dry and tenderize with meat tenderizing mallet. Beat the eggs in a shallow dish and add the Parmesan cheese, black pepper and garlic powder. Place the flour in a second shallow dish and the bread crumbs in a third shallow dish. Coat the pork chops with flour, dip them in the egg, and dredge them in the bread crumbs. They can be dipped once or twice. Set them aside in a dish. Coat a pan on the stove with olive oil and fry on medium low until golden brown on both sides. Place the pork chops in a 9 x 13 pyrex dish in a single layer and bake them in the oven for 20 minutes depending on the thickness of the pork chops.

POUNDED PORK CHOP FOR TWO



Pounded Pork Chop for Two image

If you need a new way to cook pork chops fast here it is. The preparation takes longer than the cooking time.

Provided by Dancer

Categories     Pork

Time 23m

Yield 2 serving(s)

Number Of Ingredients 5

1 boneless pork chop (I use thick chops from Costco and one makes two servings.)
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 egg
15 saltine crackers, crushed

Steps:

  • If using a thick pork chop, cut through the thick part to make two.
  • You want your pork chop to be no more than a half inch thick, and thinner if possible.
  • Use a piece of plastic wrap to surround the pork.
  • Place it on a board and place the board on a sturdy surface.
  • Use a board you don't mind being marked as it might be by the hammer.
  • Now, have fun. Take out your aggressions on the pork and pound it thin (less than an eighth of an inch).
  • It should have at least doubled in area.
  • Beat the egg and spices to create an egg wash.
  • Place that in a bowl next to a sheet of plastic wrap or waxed paper with cracker crumbs on it.
  • Take each piece of meat and drag it through the egg wash and then coat with cracker crumbs.
  • Set aside.
  • When the meat is all coated, heat a skillet with some butter/margarine.
  • Fry each piece of meat until golden brown on both sides and cooked through.
  • Because the meat is thin this should take no more than about three to four minutes on a side.
  • Serve.

CRISPY BREADED PORK CHOPS



Crispy Breaded Pork Chops image

With a salty, flavorful crust and juicy, tender meat in the center, these crispy breaded pork chops remind me of my grandmother's... so simple, yet so delicious! The perfect comfort meal when served with mashed potatoes and green beans.

Provided by NicoleMcmom

Time 35m

Yield 4

Number Of Ingredients 8

cooking spray
2 large eggs
1 tablespoon water
1 cup seasoned bread crumbs
4 (5 ounce) bone-in, center-cut pork chops
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
¼ cup olive oil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
  • Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
  • Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
  • Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
  • Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

Nutrition Facts : Calories 386.6 calories, Carbohydrate 21.1 g, Cholesterol 134.2 mg, Fat 22.8 g, Fiber 1.6 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1318.7 mg, Sugar 1.9 g

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