FRIED PORK CHOPS WITH HOMEMADE TABLE GRAVY
Steps:
- For the pork chops: Pour the buttermilk into a shallow baking dish and set aside. In another shallow baking dish, stir together the flour and 1 tablespoon plus 2 teaspoons of the House Seasoning and set aside.
- Stir together the hot sauce, mustard and the remaining teaspoon of the House Seasoning in a small bowl. Rub the seasoning onto both sides of the pork chops. Place the pork chops in the buttermilk and turn to coat completely.
- Pour enough oil into a large cast-iron skillet to come 1 inch up the sides. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F.
- Working with one piece at a time, remove the pork chops from the buttermilk, letting any excess drip off. Coat in the flour mixture and carefully add to the hot oil. Fry, turning once, until the chops are browned and reach an internal temperature of 150 degrees F, about 4 minutes per side. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
- For the table gravy: Meanwhile, drain the oil from the skillet. Melt the butter over medium-high heat, then whisk in the flour and cook for a minute, whisking constantly. Whisk in the half-and-half, a little at a time. Bring the gravy to a simmer and simmer until thickened, whisking occasionally, 1 to 2 minutes. Whisk in the House Seasoning and season with salt and pepper.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
SAVORY BEER PORK CHOPS
These tender chops cooked in a savory sauce are perfect for a hectic weeknight because they're so easy to prep. Try them with hot buttery noodles. -Jana Christian, Farson, Wyoming
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium heat; brown chops on both sides. , Mix ketchup, brown sugar and beer; pour over chops. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in pork reads 145°, 4-6 minutes. Let stand 5 minutes before serving., Freeze option:Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.
Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 472mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
PORK CHOPS IN BEER
This is an easy pork chop recipe using just beer, ketchup and brown sugar. It's simple and quite good.
Provided by Sadie
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h20m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the ketchup, brown sugar and beer. Mix well and pour into a 9x13 inch baking dish. Place the pork chops over this mixture in the dish.
- Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour, or internal pork temperature reaches 145 degrees F (63 degrees C). (Note: Place foil over pork chops if they start to brown too quickly.)
Nutrition Facts : Calories 256.5 calories, Carbohydrate 36.9 g, Cholesterol 33.7 mg, Fat 6.4 g, Fiber 0.2 g, Protein 11.7 g, SaturatedFat 2.3 g, Sodium 696.9 mg, Sugar 33.7 g
PORK CHOP DINNER WITH BACON AND CIDER GRAVY
Number Of Ingredients 12
Steps:
- 1. Cook noodles to desired doneness as directed on package, adding green beans during last 4 minutes of cooking time. Drain cover to keep warm.2. Meanwhile, in large skillet, cook bacon over medium heat until brown and crisp. With slotted spoon, remove bacon from skillet drain on paper towels. Drain and discard all drippings from skillet.3. Place pork chops in skillet near center. Sprinkle onion around pork chops. Cook 3 to 5 minutes or until pork chops are golden brown, turning once. In small bowl, combine cider, mustard, salt, thyme and pepper mix well. Pour over chops. Reduce heat to low cover and cook 10 to 15 minutes or until pork is no longer pink in center.4. Arrange noodles and green beans on serving platter. Place pork chops on top of noodle mixture cover to keep warm.5. In small bowl, combine water and cornstarch blend until smooth. Add to juices in skillet mix well. Cook and stir over medium-low heat until bubbly and thickened boil 1 minute. (If desired, gravy can be strained.)6. To serve, pour gravy over pork chops and noodles. Sprinkle with bacon.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 340 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 3 g 15% * Cholesterol: 85 mg 28% * Sodium: 300 mg 13% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 2 g 8% * Sugars: 9 g * Protein: 28 g * Vitamin A: 4% * Vitamin C: 6% * Calcium: 4% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 1/2 Fruit, 1 Vegetable, 3 Lean Meat or 2 Carbohydrate, 1 Vegetable, 3 Lean Meat
Nutrition Facts : Nutritional Facts Serves
BEER-BRAISED PORK CHOPS
When only a stick-to-your-ribs dinner will do, try these moist and tender pork chops, complemented beautifully with a rich beer gravy.
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add leeks; cook 3 to 5 minutes, stirring frequently, until tender. Remove leeks from skillet; set aside.
- Sprinkle both sides of pork chops with salt and pepper. In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add pork; cook 5 to 6 minutes, turning once, until golden brown on each side. Spoon leeks over pork. Pour beer around pork. Heat to boiling; reduce heat to low. Cover; simmer 45 to 50 minutes or until pork is tender. Remove pork from skillet; cover to keep warm.
- In small bowl, stir together flour and 1/4 cup hot juices from skillet. Pour mixture into skillet; cook over medium heat 5 to 6 minutes, stirring constantly with whisk, until gravy is thickened and bubbly.
- Serve gravy over pork chops.
Nutrition Facts : ServingSize 1 Serving
PORK CHOPS WITH GRAVY
This is an impressive and elegant dish that can be served to guests. You can use any fresh herbs you like, even the ones you have one hand.-Betty Slivon, Sun City, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the bread crumbs, 1 teaspoon parsley and thyme. Sprinkle pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dip chops in egg mixture, then crumb mixture., In a large cast-iron or other ovenproof skillet over medium-high heat, cook pork chops in oil for 4 minutes on each side. Bake, uncovered, at 425° until a thermometer reads 145°, 10-15 minutes., Meanwhile, in second skillet, melt butter. Stir in flour and remaining salt and pepper until smooth; gradually stir in cream and broth. Bring to a boil; cook and stir until thickened, 2 minutes. Serve gravy with pork chops; sprinkle with remaining parsley.
Nutrition Facts : Calories 683 calories, Fat 55g fat (23g saturated fat), Cholesterol 189mg cholesterol, Sodium 933mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
BROWNED PORK CHOPS AND GRAVY
This is a nice pork recipe to serve company but easy enough to have any night of the week. Very good over egg noodles or mashed potatoes.
Provided by Karen..
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine sage, marjoram, pepper and salt; rub on both sides of chops.
- Lightly coat large nonstick skillet with oil or spray and heat over medium.
- Place chops in skillet and cook 5 minutes, turning once, until chops are barely pink.
- Remove from skillet and keep warm.
- Add onion and garlic to skillet and cook and stir for 2 minutes.
- Add mushrooms and broth and bring to a boil; reduce to a simmer, covered, 3- 4 minutes or until mushrooms are tender.
- Whisk together sour cream, flour and mustard in a medium bowl.
- Whisk in 3 tbl of broth from skillet and then stir sour cream mixture into skillet.
- Cook, stirring constantly, until mixture comes to a boil.
- Serve over pork chops and noodles.
Nutrition Facts : Calories 344.3, Fat 16.9, SaturatedFat 6.8, Cholesterol 133.9, Sodium 359.9, Carbohydrate 4, Fiber 0.6, Sugar 1.5, Protein 41.8
ROOT BEER PORK CHOPS
These are great for outdoor grilling. Simple and very tasty. The glaze at the end gives them a lot of concentrated flavor.
Provided by Ken from CA
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h40m
Yield 4
Number Of Ingredients 8
Steps:
- Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper.
- Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 37.5 g, Cholesterol 106.6 mg, Fat 9.3 g, Fiber 0.1 g, Protein 41.8 g, SaturatedFat 3.2 g, Sodium 169.6 mg, Sugar 37 g
PORK CHOPS & SAUERKRAUT IN BEER
Make and share this Pork Chops & Sauerkraut in Beer recipe from Food.com.
Provided by Dancer
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Render fat in hot skillet and brown pork chops on both sides with sliced garlic (about 5 to 7 minutes a side).
- Remove chops from skillet; drain fat and remove garlic; reduce heat; return chops to skillet.
- Season both sides of chops.
- Cover chops with thinly sliced onion and then sauerkraut.
- Pour most of beer over all.
- Cover and simmer slowly for 45 minutes to 1 hour, baste occasionally; do not allow to cook dry.
- Goes well with sweet potatoes, baked beans, or corn.
Nutrition Facts : Calories 274.9, Fat 14.2, SaturatedFat 4.9, Cholesterol 75, Sodium 71.7, Carbohydrate 6.2, Fiber 0.4, Sugar 1.2, Protein 23.2
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