Mrs Neidermeyers Pork Chops Recipes

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MRS. NEIDERMEYER'S PORK CHOPS



Mrs. Neidermeyer's Pork Chops image

Very good flavor and a favorite main dish of ours. I usually make a larger batch of the coating and store it in a Tupperware bowl to save on time. Make it with the listed seasonings first - you'll be glad you didn't substitute!

Provided by HoosierBjw

Categories     Pork

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 9

3 tablespoons flour
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/2 teaspoon seasoning salt
6 pork chops
1/2 cup water
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce

Steps:

  • Mix flour, paprika and garlic, celery and seasoned salt together and coat pork chops.
  • Brown pork chops in large frying pan.
  • Mix water, brown sugar and worcestershire sauce together and add to frying pan.
  • Cover and simmer for 40 minutes or until pork chops are tender.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 20

7 tablespoons salted butter
4 tablespoons olive oil
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 teaspoon seasoned salt
1 teaspoon lemon pepper
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup plus 3 tablespoons all-purpose flour
6 to 8 thin-cut breakfast pork chops
1 1/2 cups low-sodium chicken stock
1 tablespoon cream
Smashed Red Potatoes, recipe follows, for serving
6 large red potatoes
6 tablespoons salted butter
Pinch kosher salt
Pinch freshly ground black pepper

Steps:

  • Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
  • Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
  • Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture.
  • Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.
  • To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.
  • Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.
  • Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.

COLA ONION PORK CHOPS



Cola Onion Pork Chops image

This is a great, simple recipe to fix in a hurry. Perfect served with rice.

Provided by KATHERINEMICHELE

Categories     Boneless Pork Chops

Time 1h5m

Yield 3

Number Of Ingredients 3

3 thick cut boneless pork chops
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (1 ounce) envelope dry onion soup mix

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the pork chops in a shallow glass baking dish. Pour the cola over them, and sprinkle with onion soup mix.
  • Bake uncovered for 30 minutes in the preheated oven. Turn over, and continue baking for another 30 minutes, until sauce is thickened and chops are fork tender.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 18.7 g, Cholesterol 59.1 mg, Fat 7.7 g, Fiber 0.6 g, Protein 22.2 g, SaturatedFat 2.6 g, Sodium 865.2 mg, Sugar 13.3 g

MRS G'S PORK CHOPS WITH BERRY SAUCE - PRESSURE COOKER



Mrs G's Pork Chops With Berry Sauce - Pressure Cooker image

This is a fabulous recipe that I adapted from a great cookbook "Pressure Cooking for Everyone". It was originally Pork Chops with Cherry-Black Currant Sauce. I substituted some sweetened dried cranberries for the dried cherries and some lingonberry jam for the black currant preserves. I also substituted some champagne-pomegranate vinegar for the white wine vinegar, so feel encouraged to substitute different vinegars! I used boneless chops I get at Costco that are a little more than an inch thick. I made some minor adjustments to the instructions and made the recipe my own. There ends up being the perfect amount of sauce for 2 and you can stretch it to four chops, but no more than that without doubling the sauce. I think from now on I will just double the sauce it's so good. I think there is some room for different substitutions with this recipe, so feel free to get creative! One important note...there is almost no liquid in the pot when you bring the PC to high pressure, which seems very odd. But the cooking time is zero, so the meat does not have time to scorch. It seems weird, but it works fine! IT IS CRITICAL that you take the temp of the pork chops. Because of the varying thickness of chops and of PC's, you must ensure your chops are cooked to 145 degrees for food safety reasons. If they are under done, just stick them back in the PC, bring to high pressure again and either quick release or natural release depending on how much more they needed to cook.

Provided by Mrs Goodall

Categories     Pork

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 11

1/4 cup dried sweetened cranberries (or other dried fruit that is sweet and a bit tart) or 1/4 cup dried cherries (or other dried fruit that is sweet and a bit tart)
1 tablespoon vegetable oil
4 pork loin chops, about 1 inch thick
1/4 teaspoon salt, plus more
salt, to taste
1/8 teaspoon fresh ground pepper, plus more
fresh ground pepper, to taste
1/4 cup lingonberry preserves or 1/4 cup black currant jelly
1 1/2 tablespoons Dijon mustard
1/3 cup white wine vinegar (get creative and substitute your favorite fruit vinegar!)
2 tablespoons light brown sugar

Steps:

  • Preheat the oven to 200°F (for keeping the chops warm at the end).
  • In a small bowl, soak the dried cranberries in warm water to cover until plumped, about 10 minutes. Drain.
  • In you pressure cooker, heat the oil over medium-high heat. Lightly season the chops with the salt and pepper.
  • Place the chops in the PC and brown on both sides, about 3 minutes, and transfer them to a plate.
  • Meanwhile, in a small bowl, mix the preserves and mustard.
  • Slather each pork chop with the preserve/mustard mixture and place in the PC. Lock the lid in place.
  • Bring to high pressure (15 pounds).
  • Once PC has reached high pressure, let cook just around 30 SECONDS and remove from heat.
  • Use natural release. Do NOT quick release the pressure, it may toughen the meat.
  • Open the lid with normal caution.
  • Transfer the chops to a platter, cover loosely with foil and keep warm in the oven while making the sauce.
  • Using a wooden spoon, stir the vinegar and brown sugar into the PC, scraping up any browned bits from the bottom and sides of the pan.
  • Cook, uncovered, until the sauce is thickened and reduced by around 1/2 (to taste), about 3 - 5 minutes. Add the dried/soaked cranberries to sauce.
  • Pour any juices from the chops into the sauce and boil for a few seconds.
  • Season with additional salt and pepper.
  • Pour the sauce over the pork chops and serve immediately.

Nutrition Facts : Calories 1289.6, Fat 70.3, SaturatedFat 19.9, Cholesterol 341.6, Sodium 759.6, Carbohydrate 54.1, Fiber 1.7, Sugar 42.6, Protein 104.6

CAJUN PORK CHOPS



Cajun Pork Chops image

My family loves these spicy, fried pork chops. Quick and easy to make! I've used bone-in pork steaks instead, and just increased cooking time per side a couple of minutes

Provided by TREASUREMOM

Categories     Pan Fried Pork Chops

Time 25m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
1 tablespoon paprika
1 teaspoon ground sage
1 teaspoon Creole seasoning
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon garlic powder
4 (1/2 inch thick) boneless pork chops
2 teaspoons olive oil

Steps:

  • Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
  • In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

Nutrition Facts : Calories 149 calories, Carbohydrate 7.6 g, Cholesterol 31.3 mg, Fat 7 g, Fiber 1.1 g, Protein 13.6 g, SaturatedFat 1.9 g, Sodium 24.3 mg, Sugar 0.3 g

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