EASY GLAZED PORK CHOPS RECIPE BY TASTY
Here's what you need: thick-cut pork chops, paprika, cayenne pepper, garlic powder, black pepper, salt, brown sugar, olive oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
- Rub the pork chops in the spices generously.
- Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
- Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
- Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 9 grams, Fat 37 grams, Fiber 0 grams, Protein 35 grams, Sugar 8 grams
PORK CHOPS WITH GLAZE
Rosemary adds a special touch to these beautifully glazed pork chops that are just right for any meal. -Louise Gilbert, Quesnel, British Columbia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first seven ingredients. Pour 3/4 cup marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bowl. Lightly grease the grill rack. , Grill pork, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-6 minutes on each side; brush generously with remaining marinade during the last 3 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 246 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 284mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
SEARED PORK CHOP WITH APPLE GRAVY AND POTATO SQUASH CAKE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the potato squash cakes: Preheat the oven to 350 degrees F.
- Drizzle the squash halves with oil, sprinkle with salt and pepper and put on a baking sheet cut-side up. Roast until tender, 45 to 60 minutes. Set aside to cool.
- Put the potatoes in a pot and add enough salted water to cover. Cover the pot, bring to a boil, lower the heat and simmer until tender, 20 to 25 minutes. Drain the potatoes and mash with a fork or potato masher.
- Measure out 1 cup of the squash and 2 cups of the potatoes into a large bowl (save any remaining vegetables for another use). Add the egg yolks and some salt and pepper and blend well. Shape into four equal cakes.
- Heat a saute pan over medium-high heat. Add some oil and then the cakes and cook until golden brown on one side. Flip and cook on the second side until golden brown. Keep warm.
- For the pork chops and apple gravy: Warm the brown gravy and mustard in a saucepan over medium heat, stirring throughout. Keep on medium-low heat while you cook the chops.
- Sprinkle the pork chops on both sides with 1 tablespoon salt and 1 teaspoon pepper. Heat a large pan over medium-high heat until warmed. Ad the oil and the chops and cook until browned on one side, 5 to 6 minutes; flip and cook on the other side another 6 minutes. Remove the chops and keep warm.
- Add the apples to the pork chop pan and cook until softened, 3 to 4 minutes. Transfer the apples to the saucepan with the brown sauce and mustard; stir and taste for seasoning and thickness of sauce, adjusting with chicken stock and salt and pepper if needed. Finish by stirring in the butter.
- To serve, place a potato squash cake on each plate and then a chop. Finish with the apple gravy and serve.
GLAZED PORK CHOPS AND SQUASH
A honey-sweetened glaze for the pork chops and squash makes this colorful dinner irresistible to children as well as adults.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, with racks in middle and lower thirds. In a small bowl, combine honey, ginger, mustard, and 1 teaspoon oil. Season glaze with salt and pepper. On a large rimmed baking sheet, toss squash with 1 tablespoon oil and season with salt and pepper. Transfer 8 wedges to another rimmed baking sheet. Roast both sheets of squash 15 minutes.
- Remove sheets from oven and flip squash. To tray with 8 wedges, add scallions and bell pepper, drizzle with 1 teaspoon oil, season with salt and pepper, and brush with glaze.
- Return sheets to oven and roast until squash is tender when pierced with a knife, 10 to 15 minutes. Let sheet with 16 wedges cool completely, then refrigerate for Chicken Cutlets with Mustard Greens and Roasted Squash.
- Meanwhile, in a large skillet, heat remaining teaspoon oil over medium-high. Season pork with salt and pepper and cook until golden brown on one side, about 4 minutes. Flip, brush with remaining glaze, and cook until pork is cooked through, 5 minutes. Serve pork alongside roasted vegetables.
Nutrition Facts : Calories 523 g, Fat 20 g, Fiber 3 g, Protein 63 g
PORK CHOPS WITH SQUASH AND SAGE
This is such a classic combination of flavors. The pork chops are briefly brined and then pan fried while the squash roasts in the oven.
Provided by threeovens
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Prepare the brine: Place 5 cups of cold water in a large bowl.
- Next heat 1/2 cup water, 2 tablespoons salt, 1 tablespoon brown sugar, and 4 of the sage leaves in a small saucepan; cook over medium high heat, stirring to dissolve the sugar and salt. Add salt mixture to the bowl of cold water.
- Place the pork chops in the brine for at least 10 minutes. Chop 3 of the sage leaves and set aside.
- Now toss together (either in a large bowl or directly on your baking sheet) the squash, 2 tablespoons olive oil, and remaining 5 sage leaves. Season with nutmeg and about 1/2 teaspoon of salt. Roast until tender about 20 to 25 minutes (at 425 degrees F).
- Drain the pork chops and pat them dry with paper toweling. In a large skillet, heat the remaining 1 tablespoon of oil over medium high heat. Cook pork chops to an internal temperature of 140 degrees, about 5 to 7 minutes per side (you can insert your meat thermometer in the side for a true reading).
- To the skillet, add the chicken broth and remaining 1 tablespoon brown sugar, simmer, stirring, until reduced by half. This takes about 3 minutes. Remove from heat and squeeze in the lemon juice, add the reserved chopped sage, and any salt to taste.
- To serve: Place a pork chop on each of 4 plates. Drizzle with the pan sauce. Serve squash on the side.
Nutrition Facts : Calories 591.4, Fat 28.7, SaturatedFat 7.5, Cholesterol 137.3, Sodium 272.8, Carbohydrate 40.7, Fiber 5.7, Sugar 13.3, Protein 45
HONEY-GLAZED PORK CHOPS
I tried this honey-glazed pork chop recipe and my family loved it. It was a nice change from fried and regular baked chops. It's a new family favorite.
Provided by missdap
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Season pork chops with salt and pepper.
- Coat a skillet with cooking spray and heat over medium heat. Add chops to the hot skillet and cook until browned, about 5 minutes per side.
- While the chops are browning, combine brown sugar and honey in a microwave-safe bowl. Microwave on high until brown sugar has softened or melted, about 20 seconds. Stir to combine.
- Transfer browned chops to the prepared baking dish and spoon 1/2 of the honey glaze evenly over top.
- Bake, uncovered, in the preheated oven for 15 minutes. Remove from the oven, turn over, and spread the remaining honey glaze over top. Bake until no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 214.4 calories, Carbohydrate 15.3 g, Cholesterol 65 mg, Fat 5.6 g, Protein 24.9 g, SaturatedFat 1.9 g, Sodium 81.7 mg, Sugar 15.2 g
BROWN SUGAR GLAZED PORK CHOPS
Sweet glazed pork chops go well with bread dressing- no gravy required!
Provided by LYNN WILLIAMS
Categories World Cuisine Recipes European Greek
Yield 6
Number Of Ingredients 9
Steps:
- In a small skillet melt 1/2 tablespoon butter or margarine. Add onion and celery and saute until translucent. Add saute mixture to a large bowl with bread, Greek seasoning and broth. Mix to coat bread evenly, not too soggy.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread bread mixture/stuffing in the bottom of a lightly greased 9x13 inch baking dish. Top with pork chops; if desired, sprinkle chops with additional Greek seasoning. In a medium bowl combine the brown sugar and melted butter or margarine and mix together. Brush mixture over the tops of the pork chops and drizzle over chops and stuffing, allowing some to seep into the stuffing.
- Bake in the preheated oven for about 30 minutes or until internal temperature of the pork has reached 145 degrees F (63 degrees C). Baking time will vary slightly depending on thickness of chops. If desired, baste with additional butter/sugar mixture while baking. Serve by dishing chops out of the baking dish, including stuffing. Enjoy!
Nutrition Facts : Calories 584.4 calories, Carbohydrate 69.8 g, Cholesterol 109.7 mg, Fat 22.4 g, Fiber 1.9 g, Protein 25.9 g, SaturatedFat 11.9 g, Sodium 1046.9 mg, Sugar 39.3 g
GLAZED PORK CHOPS WITH SQUASH
Bone-in pork chops and wedges of acorn squash get a sweet and gingery glaze in this quick and easy weeknight skillet dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 2 servings.
Number Of Ingredients 5
Steps:
- Place squash on microwaveable plate. Microwave on HIGH 10 min. or until tender, rotating plate after 5 min. Cut squash into thin wedges.
- Mix dressing, water and ginger. Cook chops in large skillet sprayed with cooking spray on medium-high heat 3 min. on each side. Move chops to one side of skillet. Reduce heat to medium-low; add dressing mixture to skillet. Turn chops to evenly coat both sides of each with dressing mixture; cover. Simmer 2 min.; turn chops.
- Add squash to skillet; turn to evenly coat both sides of each wedge with dressing mixture. Simmer, covered, 4 min. or until dressing mixture is thickened and chops are done (145°F). Let stand 3 min.
- Serve chops and squash topped with dressing mixture.
Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
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