Pork Chops As I Like It Recipes

PORK CHOPS IN SIMPLE GARLIC SAUCE AS I LIKE IT!

Steps:

• Hit the pork chop with a bat to make it thinner. Season it with salt and pepper. Pour over pork chop olive oil and add sliced garlic. Leave it in refrigerator at least 45 minutes.
• Heat the frying pan (preferably Teflon one) and then put pork chop inches Fry until one side is done, than turn to the other side.
• When done remove pork chop to a plate and add into pan garlic, some olive oil and flour. Fry for 30 seconds and add some water and parsley leaves. When you get creamy sauce it is done.
• Pour sauce over pork chops and serve. The sauce must not be too thick, so experience will tell you exactly the proper measures.

BALSAMIC PORK CHOPS

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.

PORK CHOPS AS I LIKE IT

Steps:

• Put few drops of Worcestershire sauce on each side of chops and gently rub it in meat with hand.
• Season with salt and pepper.
• Roll it in flour and fry it on olive oil (not too much oil) until it gets brown.
• Add wine and green peppercorn and cook it until wine evaporates to half.
• Than add lemon and hot meat stock and cook covered for 30 more minutes (if it's too liquid, add some flour).
• 5 minutes before you decide it is done, put one teaspoon of mustard, stir it and let it boil; lower the heat.
• Add sour cream and parsley leaves.
• I prefer to eat it with rice and green pea, but it's OK with mashed potato or something like it.