GLOSSY PAN-ROASTED PORK CHOPS
**Cooking Club Magazine June/July 2010** These pork chops start browning in a skillet on top of the stove and finish cooking in the oven. The combination of the two methods produces golden brown pork chops that are tender and juicy. Per Serving: 245 cal, 16.5 g total fat, 23 g protein, 0 g carb, 70 mg cholesterol, 185 mg sodium, 0 g fiber
Provided by Amanda
Categories Pork
Time 15m
Yield 4 Chops, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. In a small bowl stir together all rub ingredients. pat rub onto both sides of pork chops, using a total of 2 tbsp of rub.
- Heat large ovenproof skillet over medium-high heat until hot. Add oil, heat until hot. add pork; cook 2 minutes or until golden brown on one side.
- Turn pork chops; place skillet in oven. Bake 6 to 8 minutes or until no longer pink in center.
- TIP* Store remaining rub in glass jar with tight-fitting lid. You can keep All Purpose Rub in a dry, dark place up to 3 months.
Nutrition Facts : Calories 286.3, Fat 18, SaturatedFat 5.2, Cholesterol 58.8, Sodium 774.5, Carbohydrate 10.1, Fiber 2.8, Sugar 3.8, Protein 21.8
PAN-ROASTED PORK CHOPS
I start these pork chops on the stove top in my cast iron skillet and then place them in the oven to finish cooking. I think the recipe is an adaptation of a BH&G's recipe.
Provided by Deely
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400*.
- Mix together the first 7 ingredients in a small bowl.
- Heat skillet over med.-high heat until hot.
- Add oil; heat until hot.
- Rub chops generously with seasoning mixture.
- Add seasoned pork to hot oil; cook 2 minutes or until brown on one side.
- Turn pork chops; place skillet in oven and bake 6 to 8 minutes or until no longer pink in the center.
- *Tip: You'll have extra rub, which will make this a really quick meal the next time you make this recipe.
PAN ROASTED PORK CHOPS
Steps:
- Preheat an oven to 375 degrees F.
- In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.
PAN FRIED PORK CHOPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Salt and pepper both sides of the pork chops.
- Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
- Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
- Delicious and simple! Serve with smashed new potatoes.
PAN-ROASTED 5-SPICE PORK LOIN
This pan-roasted pork loin uses lots of spices and an Asian-inspired marinade for a truly flavorful cut of meat. And it's perfect to use for a Vietnamese bahn mi sandwich!
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
- Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
- Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer to a plate to rest at least 5 minutes before slicing.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 2.4 g, Cholesterol 107.6 mg, Fat 21.8 g, Fiber 0.3 g, Protein 37.5 g, SaturatedFat 7.4 g, Sodium 1391.2 mg, Sugar 0.4 g
ONION PAN-FRIED PORK CHOPS
I made this up one day because I was wanting something different then the same old pan-fried pork chops (that is how my husband asked me to cook them that day). So I made this up real fast, and boy did he love them. Now he asks for them every time. I do this with boneless and bone-in pork chops. So it doesn't matter what kind you have on hand, just cook them up and enjoy.
Provided by MSPECANGIRL417
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Before opening the onion soup mix, use your hands to crush the larger bits of onion in the packet. Open the packet, and pour the mix into a shallow bowl. Stir in the flour.
- Heat the oil in a heavy skillet over medium heat. The oil is hot enough when a pinch of the flour mixture sizzles when tossed into the oil. Coat pork chops in the onion soup mixture, and shake off the excess. Carefully place in the hot oil. Turn chops over after about 30 seconds to quickly sear both sides. Cook for about 4 minutes per side, or to desired degree of doneness.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 20.7 g, Cholesterol 38.2 mg, Fat 18.7 g, Fiber 1.3 g, Protein 16.8 g, SaturatedFat 4.2 g, Sodium 1264.2 mg, Sugar 0.7 g
PERFECT SIMPLE ROASTED PORK CHOPS
Don't let the simplicity of this recipe fool you. Served with a salad and a fast side dish, these pork chops are perfect for a busy weeknight, and my children love it.
Provided by Rhonda Elaine
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
- Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.
Nutrition Facts : Calories 169 calories, Carbohydrate 1.4 g, Cholesterol 58.9 mg, Fat 7.1 g, Fiber 0.8 g, Protein 23.7 g, SaturatedFat 2.6 g, Sodium 73.9 mg
YOUR NEW FAVORITE PORK CHOPS
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
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.
PAN-ROASTED PORK CHOPS & POTATOES
An easy marinade gives these chops lots of flavor, the crumb coating packs on crunch and Brussels sprouts add nutrition! -Char Ouellette, Colton, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place pork chops and 1/2 cup salad dressing in a large bowl; turn to coat. Cover and refrigerate 8 hours or overnight. Refrigerate remaining salad dressing., Preheat oven to 400°. Cut each potato lengthwise into 12 wedges. Arrange potatoes and Brussels sprouts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle vegetables with remaining salad dressing; toss to coat. Roast 20 minutes., Drain pork, discarding marinade. Pat pork dry with paper towels. Stir vegetables; place pork chops over top. Roast 15-20 minutes longer or until a thermometer inserted in pork reads 145°. Preheat broiler., In a small bowl, combine bread crumbs, parsley, salt and pepper; stir in butter. Top pork with crumb mixture. Broil 4-6 in. from heat 1-2 minutes or until bread crumbs are golden brown. Let stand 5 minutes.
Nutrition Facts : Calories 451 calories, Fat 16g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 492mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 5g fiber), Protein 38g protein. Diabetic Exchanges
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