Savory Herb Pork Chops Recipes

SAVORY HERB PORK CHOPS

Steps:

• In a large zip-lock freezer bag, stir together ¼ cup apple juice, 1 tablespoon brown sugar, and mustard; add in pork.
• Seal bag, and shake well to coat; chill 30 minutes, turning once.
• Remove pork from marinade, discarding marinade.
• Pat pork dry; sprinkle with ½ teaspoon salt and ½ teaspoon pepper.
• Cook pork in hot oil in a big skillet over med-high heat 3 minutes on each side; remove pork from skillet.
• Cook onion and garlic in hot drippings, stirring constantly 1 minute.
• Add in remaining ¾ cup apple juice to skillet, stirring to loosen browned bits from bottom of pan.
• Stir in rosemary, 1 tablespoon brown sugar, 1 tablespoon balsamic vinegar, and remaining ½ teaspoon salt and pepper.
• Bring onion mixture to a boil; decrease heat to med-low and simmer 3-5 minutes or until mixture is reduced by half.
• Add pork to onion mixture, turning to coat.
• Cover and cook 5-10 minutes or until a meat thermometer reads 155°.
• Remove from heat, and place pork on a serving platter; cover with foil and let stand 5 minutes.
• Meanwhile, whisk together ¼ cup water, 1 tablespoon flour, remaining 1 ½ tablespoons brown sugar and remaining 1 tablespoon balsamic vinegar in skillet until smooth.
• Bring to a boil over med-low heat; decrease heat to low and simmer 1-2 minutes or until slightly thickened and bubbly.
• Drizzle sauce over pork and serve.

TENDER SWEET 'N' SOUR PORK CHOPS

Steps:

• Sprinkle pork chops with pepper. In a large skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm. , Add the water, vinegar, brown sugar, soy sauce and Worcestershire sauce to skillet; stir to loosen browned bits. Bring to a boil. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until meat is tender.

HERB-RUBBED PORK CHOPS

Steps:

• In a small bowl, combine the parsley, marjoram, sage, garlic powder, salt and pepper. Brush both sides of pork chops with 1 teaspoon oil; rub with herb mixture., In a large nonstick skillet, cook chops in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm. Add broth and sherry or additional broth to skillet, stirring to loosen browned bits. Bring to a boil. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until a thermometer reads 160°. Serve chops with pan juices.