Kansas City Pork Chops Recipes

BAKED SAUCY PORK CHOPS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Brown pork chops on both sides. Transfer to a greased 11x7-in. baking dish; sprinkle with onion., In a bowl, mix remaining ingredients; pour over chops. Bake, covered, until a thermometer inserted in pork reads 145°, 15-20 minutes. Let stand 5 minutes before serving.

CRISPY BREADED PORK CHOPS

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).

SAUCY CHINESE PORK CHOPS

Steps:

• Place pork chops in a 3-qt. slow cooker coated with cooking spray. In a small bowl, combine the onion, ketchup, brown sugar, water, soy sauce, garlic and ginger. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender. Serve with rice and cooking juices.

SIMPLY THE BEST SKILLET PORK CHOPS EVER

Steps:

• Heat the oil & then brown the chops well on both sides in the skillet. Once browned, sprinkle each chop with salt, pepper, onion powder, and ginger powder. Add the broth or the broth/wine combo totaling a cup and a half, reduce heat to low & cover.
• Simmer for approximately 45 minutes. Spoon the pan drippings over the chops for added flavor & moistness while cooking. Serve with rice or noodles.
• For optional gravy: Blend 1/4 cup water and 1 tablespoon flour in small bowl until free of lumps. Add this mixture into the pan liquid and cook over low-med heat, stirring until it has thickened (you can always add a little water at this point if needed). Sometimes I add Gravy Master for color.
• I usually put the chops back into the pan for several minutes once the gravy is done to make sure the dish is hot enough to serve.

KEY WEST PORK CHOPS

Steps:

• Preheat the oven to 325 degrees F.
• In a Dutch oven, heat the oil, add the chops and brown on both sides.
• Remove the chosp and and drain off all but 4 tablespoons of the fat.
• Stir in the raw dry rice, coating all the grains with the fat.
• Arrange the chops on top and sprinkle with salt.
• Place a slice of onion, a slice of lime, and a spoonful of chili sauce on each chop.
• Add the tomato juice and Tabasco, cover closely and bake until the chops are tender, about an hour.

KANSAS CITY PORK CHOPS

Steps:

• In a large skillet or Dutch oven, crumble sausage. Over medium heat, cook sausage just until meat is no longer pink transfer to a medium bowl.In the skillet or Dutch oven over medium heat, sauté onion in oil for 3 to 4 minutes or until limp. Transfer to the bowl with sausage and add bread crumbs, water, parsley, thyme, salt and pepper toss until well blended and set aside.Trim fat from each chop and make a deep lengthwise slit in side to create a pocket for stuffing. Pack one-fourth of the sausage mixture into each pocket securely close with long wooden sandwich picks. Reserve any leftover stuffing.In the skillet or Dutch oven over medium heat, brown chops in oil for 8 to 10 minutes, turning until lightly browned onboth sides. Remove chops set aside and keep warm.In the skillet or Dutch oven over medium heat, sauté carrots and onion for 3 to 4 minutes or until golden. Gradually pour in water. Add bouillon granules and pepper, stirring to loosen browned bits. Return chops to skillet cover. Reduce heat to low and simmer, turning chops occasionally, for 30 to 40 minutes or until chops are tender and no longer pink inside. Remove chops to a platter keep warm. Remove skillet or Dutch oven from heat.In a cup or small bowl, stir water and flour until smooth. Slowly stir into hot broth mixture. Stirring over medium heat, bring to a boil and boil until thickened. Stir in any reserved stuffing.To serve, pour about 1/2 cup of the gravy over chops. Serve remaining gravy separately.