Pan Fry Pork Chop With Garlic Recipes

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PAN FRY PORK CHOP WITH GARLIC



Pan Fry Pork Chop with Garlic image

Delicious Pork Chop!

Provided by Nancy Chung

Categories     Pork

Time 25m

Number Of Ingredients 12

2 2 thin pork chop
1/2 medium onion
2 tsp soy sauce
1/2 tsp sugar
4 clove garlic
1/2 tsp pepper
2 Tbsp wine
2 Tbsp fresh ginger
1 tsp sesame oil
1/2 tsp salt
2 Tbsp water
1 tsp corn starch

Steps:

  • 1. Wash the pork chop and use a meat hammer to tenderize it. Then cut the fat around the sides.
  • 2. Use a food processor to grind together the garlic, onion and ginger.
  • 3. Prepare Marinate: Melted sugar with a little water and add soy sauce , wine , sesame oil , soy sauce , salt , pepper , chicken knorr , water , and other seasonings.
  • 4. Add marinate mixture and onions, garlic and ginger mixture with the pork chops. Marinate for about 30 minutes.
  • 5. Flour the pork to make it crispy on the outside
  • 6. Add oil to a frying pan and add garlic fry until cooked. Remove garlic clove and keep the oil.
  • 7. Turn to medium heat and fry pork chop on one side and cover with lid pan to keep moisture in. Then flip the pork over and continue the same process. Once golden brown remove from pan and enjoy!

PORK CHOPS WITH WINE AND GARLIC



Pork Chops with Wine and Garlic image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
3 tablespoons butter
Kosher salt and freshly ground black pepper
4 bone-in T-bone pork chops, 1 inch thick
16 cloves garlic, peeled
1 1/2 cups red wine
1 bay leaf
1/2 cup beef broth, plus more if needed
1 tablespoon balsamic vinegar
Lemony Green Beans, recipe follows, for serving, optional
1 pound thin green beans
2 tablespoons butter
Zest and juice of 1 lemon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
  • Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
  • Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
  • Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it's very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
  • Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
  • Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
  • Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
  • Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.

PAN TO OVEN PORK CHOPS WITH GARLIC



Pan to Oven Pork Chops With Garlic image

A Hugh Fearnley-Whittingstall recipe, printed in Delicious magazine. And yes, it does say 2 bulbs of garlic. Don't worry. The taste mellows with cooking.

Provided by Ppaperdoll

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

2 bulbs of garlic
1 tablespoon olive oil
6 pork chops
200 ml white wine

Steps:

  • Preheat oven to 220 degrees Celsius Place and ovenproof dish big enough to hold the chops in 1 layer in the oven to heat through. Break up all the garlic cloves, but leave in their peels. Crush lightly with the blade of a knife.
  • Heat olive oil in large skillet over medium heat. Add all garlic cloves and fry 2-3 minutes, stiring occasionally. Add chops in batches, browning 1 minute on each side. Remove from pan with tongs and arrange in preheated dish, with the fatty, bony end bits sticking into the air, so that they crisp up in the oven and allow the meaty part of the chops to braise in the juices realeased.
  • Remove Remove garlic cloves from pan with slotted spoon and scatter over the chops.
  • Return skillet to heat and deglaze with the wine, and reduce by half. Tip contents of pan over chops, season and return dish to oven. Roast for 15-20 minutes, basting chops with pan juices halfway through. Don't be alarmed if the garlic cloves are a little blackened. They'll be sweet and tender on the inside.
  • Serve each chop with a few garlic cloves and spoon over pan juices.

Nutrition Facts : Calories 285.9, Fat 16.5, SaturatedFat 5.2, Cholesterol 75, Sodium 70.6, Carbohydrate 4.2, Fiber 0.2, Sugar 0.4, Protein 23.2

PAN-FRIED PORK CHOPS WITH SWEET BBQ SAUCE



Pan-Fried Pork Chops with Sweet BBQ Sauce image

Pork chops are cool again and this version is addictive and ready in 15 minutes.

Provided by terryhongzs

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 15m

Yield 2

Number Of Ingredients 9

1 tablespoon olive oil
1 pound (1/2-inch thick) pork chops
kosher salt to taste
freshly ground black pepper
1 cup barbeque sauce
½ cup brown sugar
2 limes, juiced
1 teaspoon garlic powder
1 tablespoon chopped parsley, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat. Season pork chops on both sides with salt and pepper. Add pork chops to hot oil in the skillet in a single layer and cook until golden, 2 to 3 minutes per side.
  • Meanwhile, whisk barbecue sauce, brown sugar, lime juice, and garlic powder together in a bowl for the 'crack' sauce. Pour sauce over golden pork chops and bring to a boil. Reduce heat to medium, cover, and simmer until pork shops are cooked through, 4 to 5 minutes. Garnish with parsley.

Nutrition Facts : Calories 796 calories, Carbohydrate 107.8 g, Cholesterol 130.3 mg, Fat 18.3 g, Fiber 3 g, Protein 50.8 g, SaturatedFat 4.7 g, Sodium 1698.7 mg, Sugar 87.4 g

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