Savory Pork Chops 5 Star Recipes

SAVORY BRINED PORK CHOPS

Steps:

• Crack about 1/2 of the peppercorns. Add peppercorns, salt, sugar, garlic, and mustard to boiling water. Mix thoroughly until all dry ingredients are dissolved. Slowly add vinegar, olive oil, and lemon juice until blended. Pour mixture into a shallow glass or ceramic dish.
• Add ice if the brine is hotter thank lukewarm. Add pork chops, cover, and marinate at room temperature for 2 hours, turning occasionally.
• Heat olive oil, garlic, pepper, and chile powder in a frying pan over medium-high heat. Remove pork chops from the brine and add to the pan. Cook for 2 minutes per side. Flip chops, reduce heat to a simmer, and cover. Cook, checking for doneness every 5 minutes, until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 10 to 15 minutes more.

BRAISED SKILLET PORK CHOPS

Steps:

• Remove any excess fat from chops.
• Sprinkle both sides of chops generously with salt, pepper and dried Italian seasoning.
• Heat a large skillet over medium-high heat. Coat the pan with cooking spray and add a small amount of the trimmed fat from the pork chops. You want enough to render about a tablespoon of fat.
• When the fat has rendered, add the pork chops to the pan.
• Brown well on both sides.
• Add the chicken broth and bring up to a boil.
• Cover the pan and reduce the heat to low.
• Simmer until chops are done throughout. Approximately 20-25 minutes.
• Remove the pork chops from the pan. Increase the heat to bring the liquid to a boil. Continue cooking until reduced to a thin sauce. Spoon the pan sauce over the chops and serve.

SAVORY PORK CHOPS

Steps:

• In a bowl, combine the first 4 ingredients.
• Dredge pork chops in flour mixture.
• In a skillet over medium heat, brown chops in oil on both sides, about 8 minutes.
• Combine the sauce ingredients; pour over chops.
• Cover, reduce heat, and simmer until meat is tender, about 20 to 30 minutes.
• Spoon sauce over chops when serving.

SAVORY PORK CHOPS

Steps:

• In a large resealable plastic bag; combine the first four ingredients; add pork chops, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, brown chops in oil on both sides, about 8 minutes. Combine the sauce ingredients; pour over chops. Cover and simmer until a thermometer reads 160°, about 20 minutes. Serve sauce with pork.

SAVORY PORK CHOPS

Steps:

• In a large skillet, brown pork chops on both sides and place in a 5 quart slow cooker.
• Combine pineapple juice, brown sugar, and vinegar and mix well.
• Pour brown sugar-vinegar mixture over pork chops.
• Cover and cook on low for 4-5 hours.
• Serve over hot cooked noodles.

SWEET PORK CHOPS

Steps:

• Heat the oil in a large skillet over medium heat. Stir in apple juice and lemon juice. Mix in garlic, mustard, and honey. Season with parsley, celery seed, and pepper. Cook and stir until thoroughly blended.
• Place pork chops in the skillet, coating them with the apple juice mixture. Cook 20 minutes, or to an internal temperature of 145 degrees F (63 degrees C). Remove chops from heat, and set aside.
• In a small bowl, thoroughly mix the milk and flour. Stir into the skillet, blending with the remaining apple juice mixture. Simmer, stirring occasionally, until thickened. Serve over the pork chops.

SAVORY BEER PORK CHOPS

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.