Onion Herb Pork Chops Recipes

PORK CHOPS WITH ONIONS

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

ONION-HERB PORK CHOPS

Steps:

• In a small skillet, melt 1 teaspoon butter over medium heat. Stir in the onion, broth, tarragon and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until onion is tender. , Meanwhile, sprinkle pork chops with salt and pepper. In another skillet, brown chops over medium heat in 1 tablespoon butter. , Spoon half of the onion mixture into a baking dish coated with cooking spray; top with pork and remaining onion mixture. Combine bread crumbs and Parmesan cheese; sprinkle over top. , Melt remaining butter; drizzle over crumbs. Bake, uncovered, at 400° for 20-25 minutes or until meat juices run clear.

ONION-HERBED PORK CHOPS WITH PARMESAN

Steps:

• Dice the onions.
• In a saute pan melt a small dab butter and saute the onion until starting to turn clear. This should take about 10 minutes.
• Stir in the broth and herbs and bring to a boil and simmer for 5-10 minutes.
• Meanwhile season the chops with salt {and pepper if desired}. In another saute` pan, brown the chops in a little bit of butter, do not cook through.
• Prepare a baking dish by spraying with nonstick spray.
• Put a small bit of the onion mixture down for each of the 4 chops, then place the chops on top. Place the remaining onion mixture on top of each of the chops.
• Combine the breadcrumbs and Parmesan cheese and sprinkle over top. Melt 1 T. of butter and drizzle over the top. Bake at 400 degrees, uncovered, for 20 minutes or until juices run clear.

SAVORY HERB PORK CHOPS

Steps:

• In a large zip-lock freezer bag, stir together ¼ cup apple juice, 1 tablespoon brown sugar, and mustard; add in pork.
• Seal bag, and shake well to coat; chill 30 minutes, turning once.
• Remove pork from marinade, discarding marinade.
• Pat pork dry; sprinkle with ½ teaspoon salt and ½ teaspoon pepper.
• Cook pork in hot oil in a big skillet over med-high heat 3 minutes on each side; remove pork from skillet.
• Cook onion and garlic in hot drippings, stirring constantly 1 minute.
• Add in remaining ¾ cup apple juice to skillet, stirring to loosen browned bits from bottom of pan.
• Stir in rosemary, 1 tablespoon brown sugar, 1 tablespoon balsamic vinegar, and remaining ½ teaspoon salt and pepper.
• Bring onion mixture to a boil; decrease heat to med-low and simmer 3-5 minutes or until mixture is reduced by half.
• Add pork to onion mixture, turning to coat.
• Cover and cook 5-10 minutes or until a meat thermometer reads 155°.
• Remove from heat, and place pork on a serving platter; cover with foil and let stand 5 minutes.
• Meanwhile, whisk together ¼ cup water, 1 tablespoon flour, remaining 1 ½ tablespoons brown sugar and remaining 1 tablespoon balsamic vinegar in skillet until smooth.
• Bring to a boil over med-low heat; decrease heat to low and simmer 1-2 minutes or until slightly thickened and bubbly.
• Drizzle sauce over pork and serve.

EASY CARAMELIZED ONION PORK CHOPS

Steps:

• Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
• In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
• Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

HERB ROASTED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 450° F. Spray 15 x 10 x 1-inch pan with cooking spray. In small bowl, mix Italian seasoning, salt and pepper.
• In large bowl, mix potatoes, carrots, onion and garlic. Sprinkle with oil and half of herb mixture; toss to coat evenly. Place in center of pan.
• Bake 20 minutes; stir vegetables. Sprinkle remaining herb mixture over pork chops. Place pork chops around vegetables. Bake 15 to 20 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160° F, and vegetables are tender.

GRILLED PORK CHOPS WITH FRESH HERBS

Steps:

• Whisk olive oil, soy sauce, lemon juice, parsley, rosemary, thyme, ground coriander, garlic, and lemon zest together in a shallow dish. Add pork chops and toss to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 1 hour, turning chops halfway through.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove chops from the marinade and gently shake off excess. Discard the remaining marinade.
• Place chops on the preheated grill and reduce heat to medium. Cook until no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let rest for 5 minutes before serving.