Rochester Chops Recipes

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LICK YOUR CHOPS SUPPER



Lick Your Chops Supper image

Provided by Rachael Ray : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

3 large potatoes, peeled and cubed
2 large parsnips or parsley roots, peeled and chopped
Salt
1/2 to 2/3 cup whole milk
Freshly ground black pepper
Freshly grated nutmeg
1 cup shredded Italian fontina or 3/4 cup crumbled Gorgonzola
4 large bone-in pork or veal chops, about 1 1/2 to 2 inches thick
1 small bundle fresh sage, leaves chopped
3 tablespoons extra-virgin olive oil
2 large garlic cloves, crushed
1/2 cup dry vermouth or 3/4 cup dry white wine
1 pound trimmed broccolini spears
2 tablespoons butter

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the potatoes and parsnips in a medium pot and cover with water. Bring to a boil over medium heat, salt the water, and cook until tender, 15 to 18 minutes. Drain and put them back into the hot pot. Mash with the milk and salt, pepper, and nutmeg to taste. Add the cheese and stir until melted.
  • While the potatoes and parsnips come to a boil, rub the chops with lots of salt, pepper, and sage. Heat the extra-virgin olive oil over medium heat in a large oven-safe skillet. Add the garlic and saute for 3 minutes, then remove the garlic with a slotted spoon and raise the heat to medium-high.
  • Add the chops and brown on both sides, about 5 to 6 minutes. Add the vermouth or wine to the pan and transfer to the oven. Cook the meat through for 7 to 8 minutes more. While the meat cooks, bring a couple of inches of water to a boil over medium heat and salt the water. Add the broccolini and cook for 5 to 6 minutes, then drain. Arrange the chops on 4 plates. Add the butter to the pan and whisk it into the pan juices, then spoon the sauce over the chops. Serve with the mashed potatoes and parsnips and the broccolini alongside.

SPICED KUROBUTA PORK CHOPS



Spiced Kurobuta Pork Chops image

Categories     Pork     Bake     Father's Day     Dinner     Pork Chop     Pan-Fry     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

1 tablespoon ground Aleppo pepper*
1 tablespoon Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons whole Malabar black peppercorns, freshly ground**
1 teaspoon chopped fresh sage
4 kurobuta/Berkshire bone-in rib pork chops (1 1/4 to 1 1/2 inches thick; 10 to 12 ounces each)
5 tablespoons olive oil, divided
1/3 cup all purpose flour
Braised Bacon, Pomegranate, and Pine Nut Relish

Steps:

  • Mix Aleppo pepper, paprika, coarse salt, ground Malabar pepper, and fresh sage in small bowl. Brush pork on both sides with 2 tablespoons oil. Sprinkle generously with all of spice mixture; press to adhere. Spread flour on plate. Dredge pork in flour; shake off excess.
  • Heat 3 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown, 3 minutes per side. Transfer skillet to oven and bake until instant-read thermometer inserted into center of pork registers 145°F, about 10 minutes.
  • Serve pork with Braised Bacon, Pomegranate, and Pine Nut Relish.
  • *Ground Aleppo pepper from Syria has a moderate heat level and tastes slightly sweet. It is available at some specialty foods stores and by mail from Surfas (310-559-4770; surfasonline.com).
  • **Malabar peppercorns, from the coast of western India, are especially pungent and zesty. They are available in the spice section of some supermarkets and by mail from The Spice Hunter(800-444-3061; spicehunter.com).

ROCHESTER CHOPS



Rochester Chops image

A unique twist that results in flavorful, moist and tender chops. Great with new potatoes and fresh green beans. Creates its own flavorful sauce to spread over potatoes.

Provided by Claudine Raymo

Categories     Baked Pork Chops

Time 1h10m

Yield 4

Number Of Ingredients 5

4 pork chops
4 tablespoons mayonnaise
2 tablespoons yellow mustard
2 cups milk
3 tablespoons brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat one side of pork chops with mayonnaise. Lay mayo-side down in 9x13 inch baking pan. Spread mustard on top of chops. Pour enough milk into pan to reach, but not cover, top of chops. Sprinkle with brown sugar. Bake in a preheated oven for 1 hour.

Nutrition Facts : Calories 301.3 calories, Carbohydrate 16.5 g, Cholesterol 51.1 mg, Fat 18.2 g, Fiber 0.3 g, Protein 17.6 g, SaturatedFat 4.8 g, Sodium 240.5 mg, Sugar 15.8 g

ROCHESTER CHOPS



Rochester Chops image

A unique twist that results in flavorful, moist and tender chops. Great with new potatoes and fresh green beans. Creates its own flavorful sauce to spread over potatoes.

Provided by Claudine Raymo

Categories     Baked Pork Chops

Time 1h10m

Yield 4

Number Of Ingredients 5

4 pork chops
4 tablespoons mayonnaise
2 tablespoons yellow mustard
2 cups milk
3 tablespoons brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat one side of pork chops with mayonnaise. Lay mayo-side down in 9x13 inch baking pan. Spread mustard on top of chops. Pour enough milk into pan to reach, but not cover, top of chops. Sprinkle with brown sugar. Bake in a preheated oven for 1 hour.

Nutrition Facts : Calories 301.3 calories, Carbohydrate 16.5 g, Cholesterol 51.1 mg, Fat 18.2 g, Fiber 0.3 g, Protein 17.6 g, SaturatedFat 4.8 g, Sodium 240.5 mg, Sugar 15.8 g

ROCHESTER CHOPS



Rochester Chops image

A unique twist that results in flavorful, moist and tender chops. Great with new potatoes and fresh green beans. Creates its own flavorful sauce to spread over potatoes.

Provided by Claudine Raymo

Categories     Baked Pork Chops

Time 1h10m

Yield 4

Number Of Ingredients 5

4 pork chops
4 tablespoons mayonnaise
2 tablespoons yellow mustard
2 cups milk
3 tablespoons brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat one side of pork chops with mayonnaise. Lay mayo-side down in 9x13 inch baking pan. Spread mustard on top of chops. Pour enough milk into pan to reach, but not cover, top of chops. Sprinkle with brown sugar. Bake in a preheated oven for 1 hour.

Nutrition Facts : Calories 301.3 calories, Carbohydrate 16.5 g, Cholesterol 51.1 mg, Fat 18.2 g, Fiber 0.3 g, Protein 17.6 g, SaturatedFat 4.8 g, Sodium 240.5 mg, Sugar 15.8 g

ROCHESTER CHOPS



Rochester Chops image

A unique twist that results in flavorful, moist and tender chops. Great with new potatoes and fresh green beans. Creates its own flavorful sauce to spread over potatoes.

Provided by Claudine Raymo

Categories     Baked Pork Chops

Time 1h10m

Yield 4

Number Of Ingredients 5

4 pork chops
4 tablespoons mayonnaise
2 tablespoons yellow mustard
2 cups milk
3 tablespoons brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat one side of pork chops with mayonnaise. Lay mayo-side down in 9x13 inch baking pan. Spread mustard on top of chops. Pour enough milk into pan to reach, but not cover, top of chops. Sprinkle with brown sugar. Bake in a preheated oven for 1 hour.

Nutrition Facts : Calories 301.3 calories, Carbohydrate 16.5 g, Cholesterol 51.1 mg, Fat 18.2 g, Fiber 0.3 g, Protein 17.6 g, SaturatedFat 4.8 g, Sodium 240.5 mg, Sugar 15.8 g

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Top Asked Questions

What's the best way to cook pork chops?
Tender chops in a delicious sauce are great over noodles or thin spaghetti. Asian ingredients give these grilled chops lots of unique flavour. They can also be put in the oven and broiled. Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry make even the pickiest husband say, 'Wow!'
What is a good sauce to cook pork chops?
Coat pork chops with a mixture of break crumbs, garlic, parsley, and lemon zest to get this delicious main dish. Pork chops are simmered until very tender in a mushroom tomato sauce with Italian seasonings.
What are some of the best comments about pork chops?
Great weeknight meal!" "This is a different and delicious way to prepare pork chops." "These are hands down the best pork chops I have ever made." "This recipe is great. The pork chops are super flavorful and tender." "The spice combination of these chops is spot on. They taste great!" "I love this recipe.
How to cook lamb chops in the oven?
Preheat the oven to 425 degrees F (220 degrees C). Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet. Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes.

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