Pork Chops Pockets Recipes

PORK CHOP FOIL PACKETS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Tear 4 large pieces of aluminum foil, each about 14 inches long. Spray each lightly with cooking spray.
• Mix condensed soup, onion soup mix, and pepper together in a small bowl until well blended.
• Dividing ingredients evenly, place some sliced potatoes on the center of each piece of foil, followed by a pork chop, carrots, mushrooms, green beans, and the condensed soup mixture. Fold the packets by bringing the 2 long ends of foil together and folding over twice to make a seal. Seal the short ends by folding each end over 2 to 3 times; this allows the meat and vegetables to steam. Place the packets on a large cookie sheet.
• Bake in the preheated oven until chops are no longer pink in the center and potatoes are tender, about 30 minutes. Allow packets to sit for 5 minutes before opening.

JULIA CHILD'S PORK CHOPS à LA SARA

Steps:

• Season the chops very generously with kosher salt. Add a few twists of black pepper. In a freezer bag, add the remaining ingredients for the marinade. Add the chops and then marinate in the refrigerator for at least two, but preferably 4-6 hours.
• 30 minutes before cooking, remove the chops from the refrigerator. Scrape off the marinade. Bring the chops to room temperature.
• In a braising dish (I use Le Creuset), or a skillet with lid, heat the oil over medium heat. Pat chops dry with paper towels (this is really important for getting the meat to brown). Brown the chops, about 4 minutes per side (don't worry if they aren't too brown, as they will continue to brown as they braise)
• Remove from heat to a plate. Pour off the oil, leaving the bits
• Over low heat, slowly melt 1 tbsp of the butter. Add the chops, close together, and cover.
• Cook, turning once or twice, until the internal temperature reaches 145 degrees. The time varies, but think about 25 minutes. Remove from heat and tent with foil
• Using a fat separator, skim off the fat, returning the juices to the pan.
• Turn up the heat to medium high and heat the juices, then add the wine. Deglaze the pan by stirring rapidly. Remove from heat, and stir in the ½ tbsp of butter.
• Return the chops to the pan to coat with the sauce. Garnish with parsley to serve.

PORK CHOP PACKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay out a piece of aluminum foil large enough to hold the ingredients. Place the pork chops, on the foil, then place the sweet potato, onion and apple over the chops. Fold up and seal each package.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until the potato is soft when pricked with a fork. (Note: Do not open packages while baking as this will allow the steam to escape and will dry out the pork chops. Also, be careful when opening as the steam can burn.)

OVEN-BAKED PORK CHOPS

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes, oil, garlic and thyme on a shallow roasting tray and mix will with your hands to coat in the oil. Season well. Roast for 25 mins until the potatoes are just turning tender when pierced with a knife.
• Whisk the honey and mustard together in a small bowl. Season the pork chops with salt and pepper, then brush with half the marinade. Nestle into the potatoes on the tray, and bake for another 10 mins before turning the chops and spooning over the remaining glaze. Continue to bake for 10 more mins until cooked through.

PORK CHOP POCKETS

Steps:

• Preheat oven or grill to 350F, cut 4 1 1/2 feet long pieces of foil and place a pork chop in the center of two.
• Top evenly with the onions, peppers, mushrooms, and garlic.
• Sprinkle with the seasoning salt (1 teaspoon per pocket).
• Lay the other two pieces of foil on top with the first two and tightly roll the edges in.
• Poke 2 holes in the tops of each bag and bake or grill for 30 minutes.

POCKET PORK CHOPS

Steps:

• Cut a 4 to 5 inch long slit to make a pocket in each chop.
• In pan over medium heat, combine pineapple, water, celery, onion, butter brown sugar soy sauce vinegar and onion powder.
• Heat to boing, stirring occasionally.
• Add stuffing mix toss lightly to coat.
• Spoon mixture into pork chop pockets.
• Arrange chops, stuffing side up in an oblong baking dish.
• Cover with foil bake at 350 degrees for 20 minutes.
• Uncover and bake an additional 25 minutes or until stuffing is golden brown and chops are no longer pink.