New Style Pork Chops Recipes

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NEW-STYLE PORK CHOPS



New-Style Pork Chops image

Looking for a hearty dinner using Progresso® broth? Then check out this juicy pork that's cooked in a skillet.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h50m

Yield 6

Number Of Ingredients 13

6 pork loin or rib chops, about 1 inch thick (about 2 lb)
1 cup dry Marsala wine or Progresso™ beef flavored broth (from 32-oz carton)
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon honey
2 tablespoons olive or vegetable oil
1/2 cup chopped red onion
2 cloves garlic, finely chopped
1 cup Kalamata olives, pitted
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place pork in shallow glass or plastic dish. In small bowl, mix wine, vinegar, lemon juice and honey; pour over pork. Turn pork to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours, turning occasionally.
  • In 12-inch skillet, heat oil over medium-high heat. Cook remaining ingredients in oil about 5 minutes, stirring frequently, until onion is tender.
  • Remove pork from marinade; reserve marinade. Add pork to skillet. Cook about 10 minutes, turning pork once, until pork is brown. Add reserved marinade. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until pork is no longer pink when cut near bone. Serve pork with pan sauce.

Nutrition Facts : Calories 260, Carbohydrate 9 g, Cholesterol 65 mg, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 5 g, TransFat 0 g

YOUR NEW FAVORITE PORK CHOPS



Your New Favorite Pork Chops image

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden brown crust on these chops.

Provided by Alison Roman

Categories     Fry     Kid-Friendly     Quick & Easy     Dinner     Pork Chop     Bon Appétit     Anniversary     Small Plates

Yield 4 Servings

Number Of Ingredients 7

1 tablespoon vegetable oil
2- 1 1/2"-thick bone-in pork rib chops (8-10 ounces each)
Kosher salt, freshly ground pepper
freshly ground pepper
8 sprigs sage
2 garlic cloves, peeled, smashed
1 tablespoon unsalted butter

Steps:

  • Heat oil in a large skillet over mediumhigh. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8-10 minutes (cooking time will depend on thickness of chops).
  • Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).
  • Cut away bone and slice pork about 1/4" thick. Serve with any juices from the cutting board spooned over top.

PARMESAN-CRUSTED NEW YORK PORK CHOPS



Parmesan-Crusted New York Pork Chops image

These grilled New York pork chops with a crunchy panko and Parmesan cheese crust make simple weeknight dinners even more flavorful.

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 6

4 boneless New York (top loin) pork chops, about 1-inch thick
1 tablespoon olive oil
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs, (Japanese-style bread crumbs)
1/3 cup freshly grated Parmesan cheese

Steps:

  • Brush pork with oil. Season with salt and pepper. Let stand for 15 to 30 minutes. In a small bowl, mix panko and Parmesan together.
  • Prepare a medium-hot fire in grill. Place chops on grill and close the lid. Grill over direct heat for 4 minutes. Turn chops and sprinkle panko mixture over tops. Close lid and continue grilling for 4-5 minutes more, or until the topping is lightly browned and the internal temperature of the pork on a meat thermometer measures between 145°F (medium rare) and 160°F (medium). Remove from the grill and let rest for 3 minutes.

RESTAURANT-STYLE PORK CHOPS



Restaurant-Style Pork Chops image

A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner that is as steady and simple as it is elegant and rich. The chops are broiled beneath a glaze of maple syrup and balsamic vinegar, then served with soft apple slices and a dusting of Clinton-era nostalgia: chopped pecans and candied ginger. (Polenta is the perfect accompaniment -- stir in some goat cheese and rosemary instead of the more typical butter and Parmesan.)

Provided by Sam Sifton

Categories     dinner, easy, main course

Time 45m

Yield 4 Servings

Number Of Ingredients 11

3/4 cup maple syrup
1 tablespoon balsamic vinegar
1 tablespoon dark brown sugar
1/2 teaspoon ground cinnamon
1/2 cup pecans
4 (1 1/4-inch thick) pork chops
Kosher salt
freshly ground black pepper
Extra-virgin olive oil
2 green apples, cored
1/4 cup finely chopped candied ginger

Steps:

  • Preheat a broiler or light a charcoal grill.
  • In a small nonreactive bowl, whisk together the syrup, vinegar, sugar and cinnamon.
  • Place a small pan over medium heat, add the pecans and about 2 tablespoons of the maple-syrup sauce and cook for a few minutes, until the nuts are glazed and fragrant. Transfer the nuts to a plate and spread them out to cool. Transfer the cooled nuts to a cutting board, chop roughly and set aside.
  • Season the pork chops aggressively with salt and pepper, then drizzle with olive oil. When the broiler is hot, or the coals are covered with gray ash and you can hold your hand 5 inches above them for only 1 to 2 seconds, broil or grill the meat for approximately 7 minutes per side. Brush with some of the remaining maple glaze every 2 or 3 minutes, turning them frequently to prevent the sugar from burning.
  • When the chops are cooked, remove from the broiler or grill and let them rest for 5 minutes before serving. Meanwhile, slice the cored apples into thick rounds, drizzle with olive oil, season lightly with salt and pepper and place on the broiler pan or grill until tender when pierced with a fork. These, too, should be brushed with the maple glaze and turned frequently.
  • Serve chops with the apple slices, sprinkled with pecans and candied ginger.

Nutrition Facts : @context http, Calories 735, UnsaturatedFat 21 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 895 milligrams, Sugar 59 grams, TransFat 0 grams

NEW ORLEANS SKILLET PORK CHOPS AND RICE



New Orleans Skillet Pork Chops and Rice image

Make and share this New Orleans Skillet Pork Chops and Rice recipe from Food.com.

Provided by ElaineAnn

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion, coarsely chopped
1 stalk celery, chopped
2 tablespoons butter
1 tablespoon olive oil
4 pork chops (1/2-inch thick)
1/8 teaspoon pepper
1 1/2 cups water
2 tablespoons brown sugar
2 cups tomato sauce
1 cup long grain rice
1/2 teaspoon fennel seed

Steps:

  • Sauté onion and celery in butter and oil in heavy deep skillet for 2 minutes, or until slightly softened.
  • Season pork chops with salt and pepper. Brown in skillet on both sides. Remove from pan; set aside.
  • Add water, brown sugar and 1 1/2 cups of the tomato sauce to skillet. Bring to boiling, scraping up browned bits from bottom of skillet.
  • Stir in rice and fennel seeds.
  • Return the chops to skillet; spoon sauce and rice over them.
  • Cover and cook over medium low heat 20 to 30 minutes.
  • Pour in remaining tomato sauce. Cover and cook 10 minutes more or until rice and chops are tender.

Nutrition Facts : Calories 552.8, Fat 24, SaturatedFat 9.2, Cholesterol 90.3, Sodium 765.9, Carbohydrate 56, Fiber 3.1, Sugar 13.3, Protein 27.9

BALSAMIC PORK CHOPS



Balsamic Pork Chops image

Jazz up your weeknight pan-fried pork chops with a balsamic glaze! We like these with steamed broccoli and a crispy, fresh salad.

Provided by Bibi

Categories     Pork Chops

Time 25m

Yield 4

Number Of Ingredients 7

4 (5 ounce) bone-in pork chops, 3/4-inch thick
salt and freshly ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken broth
¼ cup good quality balsamic vinegar
1 tablespoon honey

Steps:

  • Pat pork chops dry with paper towels, and season with salt and pepper.
  • Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
  • When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove pork chops from heat and cover to keep warm.
  • Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
  • Drizzle pan-fried chops with balsamic glaze and serve warm.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 7 g, Cholesterol 88.5 mg, Fat 13.2 g, Fiber 0 g, Protein 31.3 g, SaturatedFat 4.6 g, Sodium 400.5 mg

NEW MEXICO STYLE PORK CHOPS



New Mexico Style Pork Chops image

Make and share this New Mexico Style Pork Chops recipe from Food.com.

Provided by MarBear

Categories     One Dish Meal

Time 1h5m

Yield 6 pork chops, 6 serving(s)

Number Of Ingredients 8

6 pork loin chops (3/4 inch thick)
1 teaspoon salt
1/2 cup uncooked rice
2 tablespoons powdered taco seasoning mix
1 (8 ounce) can tomato sauce
1 1/2 cups water
2/3 cup grated cheese
1 bell pepper, cut into rings (medium size)

Steps:

  • Brown chops in oil. Arrange in 9X13 inch baking dish and season with salt. Sprinkle rice around pork chops. Combine taco mix, tomato sauce and water. Pour over pork chops and rice. Cover tightly with foil and bake at 350 degrees for 45 minutes. Remove from oven. Sprinkle with cheese and arrange pepper rings. Cover and continue cooking for 20 minutes or until done.
  • **Tip~you can use green chile strips in place of bell pepper.

Nutrition Facts : Calories 372.2, Fat 23.2, SaturatedFat 9.4, Cholesterol 76.8, Sodium 766.5, Carbohydrate 17.7, Fiber 1.1, Sugar 2.1, Protein 22.2

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