PAN SEARED PORK CHOPS
This is a good recipe for a quick pork chop dinner. It is simple yet still delicious. My family loves this recipe with roasted garlic potatoe bites and veggies.
Provided by HappyVal
Categories Pork
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
- Season chops and heat a black iron skillet or shallow fry pan.
- (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
- (searing will seal in the juices so chops will not dry out).
- As soon as chops are done remove them and put butter and onions into pan.
- Cook till onions are done to desired consistency.
- Enjoy!
Nutrition Facts : Calories 457.1, Fat 29.3, SaturatedFat 8.2, Cholesterol 131.6, Sodium 118.7, Carbohydrate 5.5, Fiber 0.6, Sugar 3.4, Protein 40.4
JUICY PAN-SEARED PORK CHOPS WITH CITRUS DRESSING
From Bon Appetit https://www.bonappetit.com/recipe/pan-seared-pork-chops-with-citrus-dressing?intcid=inline_amp and step by step instructions - https://www.bonappetit.com/story/easy-juicy-pork-chops-recipe
Provided by Gagoo
Categories Pork
Time 21m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season pork chops generously on one side with salt and pepper. Turn and season other side generously, then sprinkle evenly with ½ teaspoons sugar.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Carefully add chops sugared side down and cook, gently shaking skillet occasionally but not disturbing pork, until underside is caramelized and chops are deeply browned all over, about 5 minutes. Turn chops and reduce heat to low. Cook just until second side is opaque, about 1 minute. Remove skillet from heat and let chops rest 10 minutes in skillet (the cooking will carry over and finish the chops while they rest).
- Meanwhile, whisk lemon zest and juice, garlic, mustard, oregano, cumin, and remaining ½ teaspoons sugar in a medium bowl. Slowly whisk in remaining ¼ cup oil until emulsified. Fold in cilantro and season with salt and lots of pepper.
- Spoon half of dressing onto a platter. Transfer chops to platter, then whisk any juices that have accumulated in skillet into remaining dressing. Spoon dressing over top of pork. Swipe pork through dressing as you eat.
Nutrition Facts : Calories 409, Fat 24.9, SaturatedFat 6.9, Cholesterol 137.3, Sodium 443.4, Carbohydrate 2.4, Fiber 0.4, Sugar 1.3, Protein 41.5
PORK CHOPS WITH CITRUS SAUCE
I'm constantly on the lookout for ways to "spice up" a standard dish. When I fixed these pork chops for the first time, my husband-who has a hearty appetite for down-home cooking-commented, "You can make this anytime!"
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown chops in oil on both sides. Add water, paprika, and pepper; bring to a boil. Reduce heat to low; cover and simmer about 35 minutes, turning once. , Meanwhile, grate peel from the stem end of the orange, then cut six slices from the other end. Set aside. In a saucepan over medium-high, combine 1 tablespoon peel, sugar, cornstarch, cinnamon and cloves. Stir in juice. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add the orange slices; cover and remove from the heat. Serve chops with sauce and orange slices.
Nutrition Facts :
PORK CHOPS WITH CITRUS GLAZE
"I first made these for my husband after we were married, and they remain one of his favorite ways to eat pork to this day." Amy Theis - Huron, South Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown pork chops in 1 tablespoon butter over medium heat. Combine the honey, lemon juice, orange juice, soy sauce and pepper; pour over pork., Cover and cook for 10-12 minutes or until a thermometer reads 160°, turning once. Remove pork chops to a serving plate; keep warm. Whisk cold butter into cooking juices until melted. Serve with pork. Garnish with orange slices.
Nutrition Facts : Calories 366 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 338mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 33g protein.
CREAMY CITRUS SAUCE PORK CHOPS
Boneless center cut pork chops cooking in a citrusy sauce. Suprizingly easy and done in under 45 minutes! I like this recipe because it is quick and the kids gobble it up. The sauce is really good and can be poured over rice as a side dish too. I found the base of this recipe 15 years ago when I first started to cook. I have added to it and made it my own. Makes great leftovers.
Provided by AmyNoelle513
Categories Pork
Time 35m
Yield 6 chops, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Chop onion and set aside.
- Heat oil in large high sided pan over medium heat.
- Salt and pepper each chop, put in hot oil.
- Cook about 3 minutes on each side or until nicely browned.
- To the pan add the orange juice, zest, onion, and white wine.
- Reduce heat to low (simmer) cover and cook for 15 minutes.
- After 15 minutes remove pork chops from pan. Put them on a serving platter and cover with foil to keep warm.
- Add the cream of mushroom soup to the pan and whisk constantly over Medium heat until the sauce is thickened.
- Pour over chops.
Nutrition Facts : Calories 529.6, Fat 29.3, SaturatedFat 7.9, Cholesterol 137.3, Sodium 635.5, Carbohydrate 16, Fiber 0.9, Sugar 8.2, Protein 43.3
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JUICY PAN-SEARED PORK CHOPS WITH CITRUS DRESSING RECIPE
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4.9/5 (56)Estimated Reading Time 6 minsServings 4
- Season pork chops generously on one side with salt and pepper. Turn and season other side generously, then sprinkle evenly with ½ tsp. sugar.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Carefully add chops sugared side down and cook, gently shaking skillet occasionally but not disturbing pork, until underside is caramelized and chops are deeply browned all over, about 5 minutes. Turn chops and reduce heat to low. Cook just until second side is opaque, about 1 minute. Remove skillet from heat and let chops rest 10 minutes in skillet (the cooking will carry over and finish the chops while they rest).
- Meanwhile, whisk lemon zest and juice, garlic, mustard, oregano, cumin, and remaining ½ tsp. sugar in a medium bowl. Slowly whisk in remaining ¼ cup oil until emulsified. Fold in cilantro and season with salt and lots of pepper.
- Spoon half of dressing onto a platter. Transfer chops to platter, then whisk any juices that have accumulated in skillet into remaining dressing. Spoon dressing over top of pork. Swipe pork through dressing as you eat.
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