Fruitedporkchops Recipes

FRUITED PORK CHOPS

Steps:

• Place pork chops in a 9x13" pan.
• (Spray pan with cooking spray, if desired).
• Season with salt and pepper.
• Combine remaining ingredients, using orange juice to achieve desired moistness.
• Spread dressing evenly over pork chops.
• Bake uncovered at 350 for 1 hour.
• This can be made early in the day and refrigerated until cooking time.

PAN FRIED PORK CHOPS

Steps:

• Salt and pepper both sides of the pork chops.
• Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
• Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
• Delicious and simple! Serve with smashed new potatoes.

GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
• Season all sides of the pork chops with salt and pepper.
• Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
• Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
• Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
• Enjoy!

FRIED PORK CHOP

Steps:

• Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
• When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.

FRUIT-GLAZED PORK CHOPS

Steps:

• In a small bowl, combine the barbecue sauce, preserves, corn syrup, mustard and cloves; set aside., Sprinkle pork chops with salt and pepper. On a lightly oiled grill, grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with sauce mixture. Let meat stand for 5 minutes before serving.

FRUITED PORK CHOPS

Steps:

• Combine flour, oregano, salt, garlic powder and pepper in a shallow dish; coat chops, 1 at a time. In a nonstick skillet, brown the chops in olive oil on both sides. Transfer to a 5-qt. slow cooker., Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine the 3/4 cup pineapple juice with reserved pineapple juice. Stir in the water, brown sugar, onion and tomato paste; pour over chops. Sprinkle with raisins., Cover and cook on low until meat is tender, 4-5 hours. Stir in pineapple chunks. Cover and cook 15 minutes longer or until heated through.

FRUITY PORK CHOPS

Steps:

• Sprinkle pork chops with salt, pepper, rosemary, dill and ginger. In a large skillet, brown chips on both sides in oil. , Transfer to a 3-qt. slow cooker. Drain fruit cocktail. In a small bowl, combine the vinegar, mustard, orange zest and reserved fruit juice. Pour over pork. Cover and cook on low for 7-8 hours or until meat is tender., Remove chops and keep warm. Strain the cooking liquid into a small saucepan. Combine the cornstarch and water until smooth; stir into the cooking liquid. bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add fruit cocktail; heat through. Serve with pork chops.

FRUITY PORK CHOPS

Steps:

• Melt butter in a large frying pan and brown both sides of the pork chops.
• Add the Garlic, Thyme and onions and cook until softened.
• Sprinkle the sugar and mixws spice over the chops and pour the juice over. Bring to boil and simmer for 8-10 minutes.
• Mix the cornflour with one tablespoon of cold water to make a paste.
• Stir the paste into the juice and simmer until it thickens. Season to taste.
• Arrange the clementines over the chops and simmer for 2-3 minutes.
• Serve!

MOMMY'S PAN-FRIED PORK CHOPS

Steps:

• Instructions for Pork Chops:.
• In a large skillet add the oil, start to preheat oil on medium heat.
• Line a plate with paper towels to drain the pork chops once they come out of the pan.
• Combine flour, garlic powder, salt, pepper, and MSG in a large bowl with lid. Stir to mix well.
• Crack eggs in a rectangle bowl and beat eggs well.
• Add the pork chops to flour mixture bowl and place lid on bowl. Shake the bowl vigorously to coat the pork chops.
• Shake off excess flour from each pork chop and set aside on plate.
• Dip each side of pork chop in egg and place in flour mixture bowl. Do this with the rest of the pork chops. Place lid on bowl and shake vigorously to evenly coat the pork chops.
• Raise heat for oil to medium high.
• Carefully place pork chops in the oil. Fry for 2-3 minutes. Using a fork, carefully flip pork chops over and fry for another 2-3 minutes. The coating should be a nice golden brown color.
• Placed cooked pork chops on plate with paper towels to absorb the oil. Fry the rest of the pork chops the same way. Turn off heat when done.
• Milk Gravy Instructions:.
• Carefully pour out all the oil into an oil jar or into a heat safe bowl to throw away the oil after it has cooled.
• Wipe the sides of the skillet to remove any oil that has dripped down the sides.
• Add 3-4 tablespoons of the oil used to cook the pork chops into the same skillet.
• Turn heat on medium high heat.
• Add the 1/4 cup of flour and mix with the oil. Mix constantly until the flour turns a golden brown.
• Add the 2 cups of milk and stir constantly. The gravy will start to thicken.
• Add the 1 tsp salt and 1/2 tsp of pepper. Remove from heat and place gravy in a bowl. Serve with mashed potatoes.
• Gravy for Rice Instructions:.
• Empty 2 packages of pork gravy mix into a medium saucepan.
• Add 1 3/4 cups of water and whisk well until all the lumps are gone.
• Turn heat on high and whisk constantly until the gravy begins to boil.
• After it starts to boil, whisk for another 1-2 minutes. The gravy should now be thick. Remove from heat and turn off stove.
• Place gravy into a bowl and serve over pork chops and cooked rice.

PORK CHOPS WITH FRUIT

Steps:

• Place pork chops in a 1-1/2-qt. oval or 3-qt. slow cooker. In a bowl, combine the fruit, pineapple juice, corn syrup, salt and curry powder; pour over chops. Cover and cook on low for 4 to 4-1/2 hours or until meat is tender. , With a slotted spoon, remove meat and fruit to a serving platter and keep warm. In a small saucepan, combine the cornstarch and cold water until smooth; stir in the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chops and fruit.

PORK CHOPS WITH APPLES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar.
• Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil.
• Bake in the preheated oven for 1 hour. Remove the aluminum foil for the last 20 minutes of cooking.

EASY FRUITED PORK CHOPS WITH FRENCH DRESSING

Steps:

• In a skillet,cook pork over medium heat until brown; drain.
• Place pineapple, prunes and apricots on pork in skillet.
• Pour dressing over fruit and pork and heat to boiling; reduce heat; cover and simmer until pork is done, about 20-25 minutes.

PORK CHOPS WITH DRIED FRUIT (SKILLET)

Steps:

• Brown chops in skillet, over low heat, on both sides and pour off drippings.
• Combine water, vinegar, brown sugar, and seasonings.
• Mix well and pour over the chops.
• Add the spricots and prunes and cover.
• Continue cooking for about 40 minutes or until chops are tender.
• Remove from skillet to a serving platter and set aside.
• Add water slowly to cornstarch in small cup, stirring to blend.
• Gradually add this to the skillet and stir until thickened and well combined; about 5 minutes.
• Pour over the chops and serve.

FRUIT-TOPPED PORK CHOPS AND RICE

Steps:

• Sprinkle pork chops with pepper. In a large skillet, cook chops in 2 tablespoons oil over medium-high heat for 4-5 minutes on each side or until a thermometer reads 145 °. Remove and keep warm., In the same skillet, saute shallots in remaining oil for 1 minute. Add fruit and broth. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until mixture is slightly thickened. Top pork chops with fruit mixture., Meanwhile, microwave rice according to package directions. Divide rice among serving plates; dot with butter and sprinkle with parsley. Serve with pork chops and fruit.

FRUITED PORK CHOPS

Steps:

• Trim or slash fat along outer edges of chops to prevent curling while cooking. Lightly sprinkle with onion salt.Coat a large skillet with non-stick cooking spray. Over medium heat, lightly brown chops in 1 tablespoon melted butter, about 4 minutes on each side, adding more butter if needed.Meanwhile, place 3/4 cup of the plums, orange juice, honey, soy sauce, ginger, dry mustard, and hot pepper sauce in a blender container. Cover and blend until puréed. Pour over chops. Reduce heat to medium-low, cover, and cook 15 minutes or until tender, basting occasionally. Remove chops to a platter, cover, and keep warm.Increase heat to medium-high. Add remaining 1 1/2 cups plums. When plums are partially done, stir in a mixture of water and cornstarch. Cook and stir 1 to 2 minutes until thickened and fruit is just tender.To serve, spoon fruit and sauce over chops. Garnish with green onions if desired.Serve with fried rice, steamed snow peas, and vanilla ice cream.