Marys Pork Chops Recipes

PORK CHOPS WITH CARAMELIZED ONIONS AND FRIED APPLES

Steps:

• Melt 3 tablespoons of butter in a wide saucepan or Dutch oven on medium heat.
• Generously salt and pepper one side of the pork chops.
• Once the butter has melted and is sizzling in the pan, place the seasoned side down of the pork chops into the pan.
• Salt and pepper the top side of the pork chops.
• Sear the pork chops on each side for approximately 3 minutes until they develop a golden-brown crust.
• Remove the pork chops to a platter and set them aside.
• Add onions to the pan and caramelize. This process takes approximately 10 minutes.
• Add the pork chops back into the pan by placing them on top of the onions.
• Pour the apple cider into the pan.
• Bring the mixture to a boil, cover, and allow to simmer for one hour on medium low heat.
• After one hour, remove the pork chops and onions from the pan to a clean platter and tent with foil to keep warm.
• Add the remaining 3 tablespoons of butter to the pan and allow it to dissolve in the apple cider. Add the apples and toss well. (See video.)
• Bring the mixture up to a medium simmer, cover, and allow the entire contents to simmer for 10 minutes.
• After 10 minutes, remove the lid, turn the heat to high, and allow the liquid to begin to thicken. This may take only about 1 minute. Watch closely and stir well to make sure the apples do not stick to the bottom of the pan. Once they are coated with the thickened apple cider, they are done.
• Plate a pork chop and top with the onions and apples. Enjoy!

MUSTARD & ROSEMARY PORK CHOPS

Steps:

• Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper. Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hrs.
• Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny. To cook on a griddle, heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice. As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt. To help the meat relax a little, leave it loosely covered with foil for about 10 mins before serving.

MARY ANN'S PORK CHOPS AND SPANISH RICE

Steps:

• Add water to tomatoes to equal approximately double than the amount of rice that you are making.
• Combine rice, green pepper, onion, tomatoes and water in 13X9 pan.
• Lay pork chops on top.
• Salt and pepper to taste.
• Cover with foil and bake at 350 for about 45 minutes then uncover for 10 to 15 minutes until chops are browned and rice is soft.

MARY'S PORK CHOPS

Steps:

• Beat egg and milk together set aside. Dip pork chops in egg mixture coat with bread crumbs. Brown on both sides in a 12" skillet, adding a bit of oil, if necessary. Pour broth over the pork chops simmer until fork tender, about one hour. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

MARY'S PORK CHOPS

Steps:

• Heat the oil in a large iron skillet or Dutch oven over medium-high heat. Season pork chops with a little salt and pepper, then brown them in the hot oil on both sides. Remove the chops to a plate, and add the syrup, tomato sauce, and tarragon. Reduce heat to medium-low, and when the sauce mixture is warm, return the pork chops to the sauce, and simmer for 15 minutes, or until the chops are cooked through.
• Remove the chops from the sauce, and set aside, keeping warm. Add the rice to the sauce, cover, and cook until rice is tender, about 10 minutes. Serve rice and sauce with pork chops over the top.

MARY'S SWEET AND SOUR SPARE RIBS OR PORK CHOPS

Steps:

• Cut meat up, and place in a large roasting pan. You can use as much meat as you want to cover the bottom of the roaster.
• Cook for 45 minutes at 375 degrees. Drain off fat. Salt and pepper the meat.
• Combine water, ketchup, vinegar, brown sugar and chili powder; pour over the meat and bake for 1 1/2 hours.
• When cooked thicken with 2 tbsp of cornstarch.(I mix the cornstarch with a little water and then pour it in the sweet and sour mixture, its a little easier).

MARY'S PORK CHOPS

Steps:

• Heat the oil in a large iron skillet or Dutch oven over medium-high heat. Season pork chops with a little salt and pepper, then brown them in the hot oil on both sides. Remove the chops to a plate, and add the syrup, tomato sauce, and tarragon. Reduce heat to medium-low, and when the sauce mixture is warm, return the pork chops to the sauce, and simmer for 15 minutes, or until the chops are cooked through.
• Remove the chops from the sauce, and set aside, keeping warm. Add the rice to the sauce, cover, and cook until rice is tender, about 10 minutes. Serve rice and sauce with pork chops over the top.

MARGIE'S SOUR CREAM PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Mix the flour, salt, and pepper in a shallow dish. Press pork chops in the mixture to coat.
• Heat the vegetable oil in a skillet over medium-high heat, and brown the pork chops on both sides. In a saucepan over medium-low heat, whisk together the chicken broth, vinegar, sour cream, sugar, savory, and bay leaves. Arrange the pork chops in the prepared baking dish. Pour sauce over the pork chops.
• Bake 1 hour in the preheated oven.

MARY'S PORK CHOPS

Steps:

• Heat the oil in a large iron skillet or Dutch oven over medium-high heat. Season pork chops with a little salt and pepper, then brown them in the hot oil on both sides. Remove the chops to a plate, and add the syrup, tomato sauce, and tarragon. Reduce heat to medium-low, and when the sauce mixture is warm, return the pork chops to the sauce, and simmer for 15 minutes, or until the chops are cooked through.
• Remove the chops from the sauce, and set aside, keeping warm. Add the rice to the sauce, cover, and cook until rice is tender, about 10 minutes. Serve rice and sauce with pork chops over the top.

MARY'S PORK CHOPS

Steps:

• Heat the oil in a large iron skillet or Dutch oven over medium-high heat. Season pork chops with a little salt and pepper, then brown them in the hot oil on both sides. Remove the chops to a plate, and add the syrup, tomato sauce, and tarragon. Reduce heat to medium-low, and when the sauce mixture is warm, return the pork chops to the sauce, and simmer for 15 minutes, or until the chops are cooked through.
• Remove the chops from the sauce, and set aside, keeping warm. Add the rice to the sauce, cover, and cook until rice is tender, about 10 minutes. Serve rice and sauce with pork chops over the top.