Pork Chops Royale Recipes

ROSEMARY PORK CHOPS

Steps:

• In a small bowl, combine the first six ingredients; stir in oil until crumbly. Store in a covered container in the refrigerator. Yield: 3 batches (2-1/4 cups total). , To prepare pork chops: Place 3/4 cup coating mix in a resealable plastic bag. Place a small amount of water in a shallow bowl. Dip pork chops in water; place in the bag and shake to coat. In a large skillet, cook chops in oil over medium heat for 3 minutes on each side or until a thermometer reads 160°.

ROSEMARY PORK CHOPS

Steps:

• 1. Combine 1/2 cup of the olive oil, the vinegar, rosemary sprigs, garlic, and brown sugar in a large zip-top bag. Add the pork chops to the marinade and seal. Massage the chops in the bag to coat them well. Refrigerate for at least 2 hours to marinate.
• 2. Remove the pork chops from the marinade and pat them dry. (Discard the marinade.) Let the pork chops come to room temperature for 15 minutes. Season with salt and pepper on both sides, then dredge them in flour.
• 3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the pork and pan fry until they're cooked through, 4 to 6 minutes per side. Sprinkle the remaining rosemary on top of the chops at the very end for more flavor.

PORK CHOPS ROYALE

Steps:

• Marinate pork chops for 1 hour.
• Grill and brush with oil until brown; set aside.
• Sauté garlic and onion in a skillet.
• Pour water, salt and catsup.
• Add pork chops.
• Simmer for 30 minutes or until tender.
• Remove pork chops from skillet.
• Add and stir fry string beans in the same skillet.
• Add 3 tbsp water and cook until tender; set aside.
• Garnish each pork chops with 1 sliced pineapple.
• Place string beans on the side.
• Pour sauce over meat and string beans.

CHOUCROUTE ROYALE (BRAISED SAUERKRAUT)

Steps:

• Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands.
• Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Simmer it in 1 quart of water for 10 minutes and drain.
• Preheat oven to 325 degrees.
• Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more.
• Bury the herbs and spices in the saurkraut. Pour in the wine, and enough stock to just cover the sauerkraut. Season lightly with salt and pepper. Bring to a simmer on top of the stove. Lay a buttered round of wax paper on top of sauerkraut. Cover and set in the middle of preheated oven. Simmer slowly for 3 1/2 hours.
• Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising.
• Continue to simmer in oven for another 1 1/2hours. (5 hours total).

EASY PORK CHOPS

Steps:

• Preheat the oven to 200 degrees F.
• Mix together the flour, black pepper, seasoning salt and salt on a plate.
• Sprinkle the pork chops with a little salt and black pepper on both sides, then, one at a time, dredge in the flour mixture and set aside.
• Heat the vegetable oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, cook the pork chops in groups of 4, until golden on both sides, 5 to 6 minutes total. Keep the chops warm in the oven until they are all cooked, then serve.

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 ROAST ROYALE

Steps:

• Preheat oven to 325°. Place roast, fat-side up, on a rack in a shallow roasting pan. Sprinkle meat lightly with salt and pepper. Insert meat thermometer into center of roast without touching bone. Roast, uncovere d, until meat thermometer reaches 170° (about 1 1/2 to 1 3/4 hours).Meanwhile, in a small saucepan, combine cornstarch, sugar, cinnamon and cloves. Gradually stir in port or grape juice, orange juice and cherry syrup until smooth and blended. Cook and stir over medium heat until mixture boils and is thick and shiny. Stir in cherries and heat through. Cover and remove from heat.Transfer roast to a heated platter. Reheat sauce if necessary and stir in walnuts. Serve sauce separately.

PORK ROAST ROYALE

Steps:

• Preheat oven to 325°. Place roast, fat-side up, on a rack in a shallow roasting pan. Sprinkle meat lightly with salt and pepper. Insert meat thermometer into center of roast without touching bone. Roast, uncovere d, until meat thermometer reaches 170° (about 1 1/2 to 1 3/4 hours).Meanwhile, in a small saucepan, combine cornstarch, sugar, cinnamon and cloves. Gradually stir in port or grape juice, orange juice and cherry syrup until smooth and blended. Cook and stir over medium heat until mixture boils and is thick and shiny. Stir in cherries and heat through. Cover and remove from heat.Transfer roast to a heated platter. Reheat sauce if necessary and stir in walnuts. Serve sauce separately.

POTATOES ROYALE

Steps:

• Slice potatoes into 1 1/2 quart dish. Add onions and water. Cover with a lid and microwave on high for 12-14 minutes, stirring halfway through cooking time.
• Except bacon, combine remaining ingredients. Add to potatoes and mix lightly.
• Sprinkle bacon on top and microwave on high for 1 1/2 to 2 minutes to heat thoroughly.