PORK CHOP MELTS
Succulent, broiled pork chops with rich, creamy, melted blue cheese - ready in less than 30 minutes.
Provided by English_Rose
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Turn on the broiler. Season the chops on both sides with a good sprinkling of salt and pepper.
- Broil under a moderate heat for 12-16 minutes, turning once, until just cooked.
- Add the topping. Thinly slice the cheese (don't worry if it breaks up a bit). Spoon the apple sauce over the chops and top each one with a couple of slices of cheese.
- Slide back under the broiler for 2-3 minutes until the cheese is melted and tinged brown.
- Serve with mashed potatoes and a green veg such as leeks or broccoli, and with any melted cheesy bits from the bottom of the pan.
Nutrition Facts : Calories 475.2, Fat 28.2, SaturatedFat 12.6, Cholesterol 163.9, Sodium 609, Carbohydrate 3.9, Fiber 0.2, Sugar 0.2, Protein 48.8
PORK PATTY MELTS RECIPE
Steps:
- Season pork with 1/2 teaspoon salt and 1/2 teaspoon pepper and work into pork using hands. Divide pork into 4 equal portions and form each into a thin patty the shape of a slice of bread.
- Heat oil in large skillet over medium-high heat until shimmering. Add patties and cook until golden brown on both sides, about 6 minutes total. Transfer to plate.
- Melt 3 tablespoons butter in now empty skillet. Add onion, fennel, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until tender and beginning to char, about 8 minutes. Add garlic and vinegar and cook an additional 2 minutes. Season to taste and transfer mixture to bowl.
- Reduce heat to medium. Melt additional 2 1/2 tablespoons butter in now empty skillet, swirling pan to evenly distribute butter. Place 4 bread slices in skillet. Top each slice with 1 1/2 slices cheese. Top 2 of the slices with 1/4 onion-fennel mixture, then a pork patty. Once cheese starts to melt, flip cheese-topped bread slices onto pork patties and press down gently with spatula. Cook, turning once, until bread is golden and crisp, about 3 minutes per side. Transfer to cutting board and repeat procedure with remaining butter, cheese, onion-fennel mixture, and pork patties. Serve immediately.
Nutrition Facts : Calories 982 kcal, Carbohydrate 21 g, Cholesterol 246 mg, Fiber 2 g, Protein 55 g, SaturatedFat 39 g, Sodium 630 mg, Sugar 11 g, Fat 75 g, ServingSize Makes 4 sandwiches, UnsaturatedFat 0 g
PORK CHOPS THAT MELT IN YOUR MOUTH
I had a lot of chops to cook, so to cut down on the time, I cooked them this way & produced a chop that was super moist & melt in your mouth tender, no knife needed.
Provided by Lynn Socko @lynnsocko
Categories Pork
Number Of Ingredients 4
Steps:
- Place just enough oil In skillet to barely cover bottom, heat to med-high heat, In meantime, season & lightly flour chops, if using panko you might need to rub a little olive oil on the meat to help the panko adhere. Preheat oven to 375.
- Lightly brown both side of chops, place on baking sheet ( you can spray baking sheet with spray oil but not needed unless pork is very lean). Pop in 375 oven for 25 to 35 min. depending on thickness of chops. I've had a number of people ask why dirty two pans, just put skillet in oven? That would work perfect unless you are cooking more than a skillet will hold which I normally do, so it's either dirty two skillets or a skillet and a baking sheet. Also a lot of times to save time I brown them on my electric griddle that I've generously added oil to, then place on baking sheet and in oven. This way I can do 6-8 at one time.
- NOTE: If using cube steak, reduce oven time to about 20 min.
PORK CHOP MELTS
Succulent, grilled pork chops with rich, creamy, melted blue cheese - ready in less than 30 minutes
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 4
Steps:
- Turn on the grill. Season the chops on both sides with a good sprinkling of salt and pepper. Grill under a moderate heat for 12-16 minutes, turning once, until just cooked.
- Add the topping. Thinly slice the cheese (don't worry if it breaks up a bit). Spoon the apple sauce over the chops and top each one with a couple of slices of cheese. Slide back under the grill for 2-3 minutes until the cheese is melted and tinged brown. Serve with mashed potatoes and a green veg such as leeks or broccoli, and with any melted cheesy bits from the bottom of the pan.
Nutrition Facts : Calories 467 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Protein 35 grams protein, Sodium 0.82 milligram of sodium
CRISPY PORK CHOP WITH HONEY MUSTARD RECIPE BY TASTY
Here's what you need: boneless pork chop, French's® Creamy Yellow Mustard, honey, apple cider vinegar, kosher salt, freshly ground black pepper, McCormick® Paprika, large egg, milk, all purpose flour, McCormick® Garlic Powder, McCormick® Onion Powder, panko breadcrumbs, grapeseed oil, unsalted butter, shallot, white wine, chicken broth, French's® Creamy Yellow Mustard, honey, heavy cream, lemon juice, McCormick® Dried Parsley flakes, kosher salt, freshly ground black pepper, kale, shredded radicchio, dried cranberries, apple, grapeseed oil, apple cider vinegar, honey, lemon, red pepper flakes, kosher salt, freshly ground black pepper
Provided by Jordan Fitzpatrick
Categories Lunch
Yield 4 servings
Number Of Ingredients 36
Steps:
- Marinate the pork chops: Place the pork chops in a gallon-size ziplock bag. Add ½ cup French's Creamy Yellow Mustard, warmed honey, the apple cider vinegar, salt, pepper, and McCormick® Paprika. Massage through the bag until the pork chops are completely covered, then seal the bag and refrigerate for 2 hours.
- Make the honey mustard sauce: In a small saucepan, melt the butter over medium heat. Add the shallot and cook until fragrant and translucent, about 2 minutes. Deglaze the pot with the white wine, then whisk in the chicken broth, French's® Creamy Yellow Mustard, honey, heavy cream, and lemon juice. Simmer until thickened, 3-5 minutes. Remove the pot from the heat and stir in the McCormick® Dried Parsley flakes. Season with salt and pepper to taste.
- Make the crunchy green salad: In a large bowl, toss together the kale, radicchio, dried cranberries, and apple.
- In a small bowl, whisk together the grapeseed oil, apple cider vinegar, honey, lemon juice, and red pepper flakes.
- Pour the dressing over the salad and toss to coat, then season with salt and pepper to taste.
- Cook the pork chops: In a shallow bowl, whisk together 1 egg, the milk, and the remaining tablespoon of French's® Creamy Yellow Mustard. In a separate shallow bowl, stir together the flour, McCormick® Garlic Powder, and McCormick® Onion Powder. Add the panko to a third shallow bowl.
- Dip the pork chops into the flour mixture, then the egg mixture, then into the panko, pressing the bread crumbs into both sides of the meat to coat completely.
- Heat the grapeseed oil in a medium high-walled skillet over medium heat until the temperature reaches 350°F (180°C). Working in batches to avoid overcrowding the pan, cook the pork chops until golden brown and the internal temperature reaches 145°F, 2-3 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle with salt.
- Serve the crispy pork chops with the honey mustard sauce and crunchy green salad alongside.
- Enjoy!
TEX-MEX PORK CHOPS
These easy Tex-Mex pork chops won a contest for me. Salsa, cumin and green chiles give them the kick they need to earn their name. -Jo Ann Dalrymple, Claremore, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet coated with butter-flavored cooking spray, saute onion until tender. Add pork chops; cook over medium heat until a thermometer reads 145°, 5-6 minutes on each side. , Combine the salsa, chiles, cumin and pepper; pour over pork. Bring to a boil. Reduce heat; cover and simmer until heated through.
Nutrition Facts : Calories 223 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 433mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
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