Jennies Favorite Pork Chops Recipes

JULIE'S PERFECT PORK CHOPS

Steps:

• Mix flour, seasoned salt, and pepper thoroughly in a wide bowl.
• Dredge each side of the pork chops in the flour mixture. Set aside on a plate.
• Pour oil into a frying pan over medium-high heat. Drop a pinch of flour in the oil; it will sizzle if the oil is ready. Add 2 pork chops and cook until golden brown on the outside and no longer pink in the center, 3 to 4 minutes per side. Repeat with the remaining chops.

FAVORITE PORK CHOPS

Steps:

• In a saucepan over medium heat, bring soy sauce, water, brown sugar and molasses to a boil. Remove from the heat; cool to room temperature. pour into a large resealable plastic bag; add pork chops. Seal bag and refrigerate for 3-6 hours., Drain and discard marinade. Place pork chops in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Combine the sauce ingredients; pour over chops. Bake, uncovered, 30 minutes longer or until meat juices run clear.

FAVORITE PORK CHOPS

Steps:

• In a blender or food processor, combine the soy sauce, green pepper, brown sugar, onion, ginger and garlic- blend till smooth.
• Set aside 2 tbs for sauce.
• Pour the remaining marinade into a large resealable plastic bag.
• Add pork chops and turn to coat.
• Seal and refrigerate for 8 hours or overnight.
• Drain and disgard marinade.
• Grill the pork chops, covered over medium-hot heat for 5-8 minutes on each side In a saucepan, combine sugar, cornstarch, water and reserved marinade.
• Stir until smooth.
• Bring to a boil.
• Cook and stir for 2 minutes or until thickend.
• Serve over chops.

PAN-ROASTED JUNIPER AND THYME PORK CHOPS

Steps:

• Peel garlic cloves. Leave 2 cloves whole and set aside for basting. Halve the remaining 2 cloves crosswise.
• Bring water to a boil in a medium saucepan. Add halved garlic cloves, salt, sugar, juniper berries, peppercorns, and 1 sprig of thyme. Stir to dissolve salt and sugar. Transfer to a large bowl and add ice. Stir until brine is cool. Add pork chops, cover, and chill in the refrigerator for 8 to 12 hours.
• Remove chops from the brine and pat dry. Discard brine.
• Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack inside a rimmed baking sheet.
• Heat oil in a large, oven-proof skillet over medium-high heat. Add chops and cook without turning until they begin to brown, 3 to 4 minutes. Turn and cook until beginning to brown on the other sides, about 2 minutes. Continue cooking, turning every 2 minutes, until both sides are golden brown, 5 to 7 more minutes.
• Transfer the skillet to the preheated oven and roast, turning chops every 2 minutes, for 14 minutes.
• Remove skillet from the oven and drain fat. Place on the stovetop over medium heat. Add butter, reserved 2 garlic cloves, and remaining sprig of thyme; cook until butter is foamy, 3 to 5 minutes. Tip the skillet slightly and use a large spoon to baste the chops until butter is brown and smells nutty, 2 to 3 minutes.
• Transfer chops to the prepared rack and let rest, turning often to ensure juices are evenly distributed, about 15 minutes. Finish with a light sprinkle of sea salt.

JENNIE'S FAVORITE PORK CHOPS

Steps:

• In a large bowl, mix black pepper, garlic powder, rosemary, dry onion soup mix, cream of mushroom soup, cream of celery soup, beef bouillon and hot water. Set aside.
• In a large frying pan (with deep sides), heat your oil. Coat your pork chops in flour and add to pan. Cook until lightly browned and turn over. Remove pork chops from the pan and pour in your soup mixture. Whisk to get all the good bits off the frying pan. Add your pork chops back to the pan. Simmer on low for 30 minutes (or until your pork chops are cooked through).
• CROCK POT VERSION: Do all steps up to frying up your chops and adding the soup mixture. Place pork on bottom of crock pot, cover with soup mixture and cook on low for approximately 6 hours. Add mushrooms the last 30 minutes if desired.
• OVEN VERSION: Heat oven to 350 degrees. Do all steps up to frying and adding soup mixture. Place pork on the bottom of a 9x13 baking dish. Cover with soup mixture and bake for approximately 30 minutes or until done.
• Serve with mashed potatoes and a veggie -- the sauce makes a fantastic gravy for potatoes! Hope you enjoy!