Skillet Pork Chops In Pink Sauce Recipes

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SKILLET PORK CHOPS



Skillet Pork Chops image

We enjoyed this main dish while visiting our son and his family. It was so tasty I got the recipe from my daughter-in-law, Sandy.-June Formanek, Belle Plaine, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 bone-in pork loin chops ( 1 inch thick and 8 ounces each)
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup chicken broth
2 to 3 tablespoons grape jelly
1/4 teaspoon ground ginger
4-1/2 teaspoons cornstarch
3 tablespoons cold water
Hot cooked rice

Steps:

  • In a large skillet over medium heat, brown pork chops on both sides in oil until meat is no longer pink; drain. Add onion; cook until tender. Pour broth over chops; bring to a boil. Reduce heat; cover and simmer 12-16 minutes or until the meat is tender. , Remove chops and keep warm. Stir jelly and ginger into broth. Combine cornstarch and water until smooth; gradually add to broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops and rice.

Nutrition Facts :

THE BEST JUICY SKILLET PORK CHOPS



The Best Juicy Skillet Pork Chops image

Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for our tips on which pork chops are best.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 45m

Yield Makes 4 servings

Number Of Ingredients 14

4 pork chops, about 1-inch thick and 6 to 7 ounces each, see notes
Salt, to taste
1 tablespoon all-purpose flour
1 teaspoon chili powder, see our homemade chili powder recipe
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon neutral oil like avocado oil or vegetable oil
1 cup low-sodium chicken stock, see our homemade chicken stock recipe
1 tablespoon apple cider vinegar
2 teaspoons honey or brown sugar
1 tablespoon butter
2 tablespoons chopped fresh parsley, optional

Steps:

  • Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
  • Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
  • After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
  • Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
  • Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
  • Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
  • Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
  • While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
  • Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
  • Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
  • Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.

Nutrition Facts : ServingSize 1 pork chop, Calories 369, Fat 14.3g, SaturatedFat 5.1g, Cholesterol 138.8mg, Sodium 767mg, Carbohydrate 11.6g, Fiber 1.4g, Sugar 4.4g, Protein 46.1g

PAN-FRIED PORK CHOPS WITH SWEET BBQ SAUCE



Pan-Fried Pork Chops with Sweet BBQ Sauce image

Pork chops are cool again and this version is addictive and ready in 15 minutes.

Provided by terryhongzs

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 15m

Yield 2

Number Of Ingredients 9

1 tablespoon olive oil
1 pound (1/2-inch thick) pork chops
kosher salt to taste
freshly ground black pepper
1 cup barbeque sauce
½ cup brown sugar
2 limes, juiced
1 teaspoon garlic powder
1 tablespoon chopped parsley, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat. Season pork chops on both sides with salt and pepper. Add pork chops to hot oil in the skillet in a single layer and cook until golden, 2 to 3 minutes per side.
  • Meanwhile, whisk barbecue sauce, brown sugar, lime juice, and garlic powder together in a bowl for the 'crack' sauce. Pour sauce over golden pork chops and bring to a boil. Reduce heat to medium, cover, and simmer until pork shops are cooked through, 4 to 5 minutes. Garnish with parsley.

Nutrition Facts : Calories 796 calories, Carbohydrate 107.8 g, Cholesterol 130.3 mg, Fat 18.3 g, Fiber 3 g, Protein 50.8 g, SaturatedFat 4.7 g, Sodium 1698.7 mg, Sugar 87.4 g

SIMPLY THE BEST SKILLET PORK CHOPS EVER



Simply the Best Skillet Pork Chops Ever image

A comfort food type dish. So easy with great results every time. Even people who don't like pork chops usually love these! Try this recipe once & you'll put it into your file for keeps!

Provided by NancysFancies

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -6 center-cut pork chops (center cut with BONE IN)
salt & pepper
1 1/2 cups chicken broth (OR 1 cup broth & 1/2 cup white wine, if you prefer )
onion powder
ginger powder
2 tablespoons oil, just enough to lightly cover the bottom of pan. I use olive oil, but vegetable oil can be used
1/4 cup water
1 tablespoon flour
1 dash Gravy Master

Steps:

  • Heat the oil & then brown the chops well on both sides in the skillet. Once browned, sprinkle each chop with salt, pepper, onion powder, and ginger powder. Add the broth or the broth/wine combo totaling a cup and a half, reduce heat to low & cover.
  • Simmer for approximately 45 minutes. Spoon the pan drippings over the chops for added flavor & moistness while cooking. Serve with rice or noodles.
  • For optional gravy: Blend 1/4 cup water and 1 tablespoon flour in small bowl until free of lumps. Add this mixture into the pan liquid and cook over low-med heat, stirring until it has thickened (you can always add a little water at this point if needed). Sometimes I add Gravy Master for color.
  • I usually put the chops back into the pan for several minutes once the gravy is done to make sure the dish is hot enough to serve.

Nutrition Facts : Calories 534.4, Fat 32.6, SaturatedFat 10.3, Cholesterol 151.5, Sodium 417, Carbohydrate 1.8, Fiber 0.1, Sugar 0.3, Protein 54.8

SAUCY PORK CHOP SKILLET



Saucy Pork Chop Skillet image

Skillet pork chops make easy comfort food. We have them with a salad and fruit. If you've got fresh green beans or steamed broccoli, go for it. -Donna Roberts, Manhattan, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

3 cups uncooked instant brown rice
2 teaspoons canola oil
6 boneless pork loin chops (6 ounces each)
1 small onion, sliced
1 cup canned diced tomatoes
1 cup reduced-sodium beef broth
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
2 tablespoons all-purpose flour
1/2 cup water

Steps:

  • Cook rice according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides; remove from pan., Add onion to drippings; cook and stir until tender. Stir in tomatoes, broth, parsley and seasonings; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 6-8 minutes., Remove pork to a serving plate; keep warm. In a small bowl, mix flour and water until smooth; stir into sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes. Spoon over pork; serve with rice.

Nutrition Facts :

CAST IRON SKILLET SWEET AND SOUR PORK CHOPS



Cast Iron Skillet Sweet and Sour Pork Chops image

An ever-so-easy way to add a little zip to pork chops cooked in a cast iron skillet. Serve over buttered rice for a quick and easy dinner.

Provided by BirgitJ

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 2

Number Of Ingredients 11

1 (8 ounce) can tomato paste
1 cup pineapple juice
½ cup raisins
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon apple cider vinegar
½ tablespoon ground ginger
½ teaspoon red pepper flakes
1 pinch seasoned salt, or to taste
2 raw chop with refuse, 151 g; (blank) 5.3 ounces bone-in pork chops
2 tablespoons salted butter

Steps:

  • Combine tomato paste, pineapple juice, raisins, brown sugar, cornstarch, vinegar, ginger, red pepper flakes, and seasoned salt in a medium bowl and set aside.
  • Rinse pork chops and pat dry. Melt butter in a cast iron skillet over medium-high heat. Add chops and brown on both sides, 5 to 8 minutes total. Do not drain the skillet.
  • Pour in the tomato paste mixture, reduce heat, and let simmer until sauce thickens to a gravy consistency and pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 598.3 calories, Carbohydrate 92.4 g, Cholesterol 74.1 mg, Fat 18.1 g, Fiber 6.9 g, Protein 24 g, SaturatedFat 9.4 g, Sodium 1141.6 mg, Sugar 64 g

SKILLET PORK CHOPS IN PINK SAUCE



Skillet Pork Chops in Pink Sauce image

This is a nice weeknight skillet meal using boneless pork chops. This recipe is different from others using cream of mushroom soup because the addition of ketchup to the sauce gives it nice flavor and a pink hue, hence the title. This dish goes well paired with egg noodles.

Provided by Jason

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 40m

Yield 6

Number Of Ingredients 13

6 (5 ounce) boneless pork chops
1 pinch seasoned salt, or to taste
salt and ground black pepper to taste
2 tablespoons vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
½ cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
1 medium red bell pepper, sliced
1 medium sweet onion, halved and sliced
½ cup sliced fresh mushrooms
1 clove garlic, minced

Steps:

  • Season pork chops with seasoned salt, salt, and black pepper.
  • Heat oil in a large skillet over medium-high heat. Brown pork chops on both sides in the hot oil, 5 to 7 minutes total.
  • While pork chops are cooking, combine mushroom soup, milk, ketchup, Worcestershire sauce, and parsley in a bowl.
  • Once chops are browned, add bell pepper, onion, mushrooms, and garlic to the skillet. Cook until vegetables are soft, about 5 minutes. Add mushroom soup mixture and bring to a boil. Reduce heat and let simmer until pork chops are no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 266.6 calories, Carbohydrate 14.3 g, Cholesterol 48.4 mg, Fat 13.8 g, Fiber 0.9 g, Protein 21.2 g, SaturatedFat 3.9 g, Sodium 661.7 mg, Sugar 9.2 g

PORK CHOPS SKILLET



Pork Chops Skillet image

It's hard to believe that Susan Taul's tender pork chops and honey-mustard sauce are so low in carbohydrates. "It's a light, easy meal that doesn't involve a lot of grease," writes the Birmingham, Alabama reader.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4 bone-in pork loin chops (3/4 inch thick and 6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1 cup chopped onion
1 cup water, divided
2 teaspoons honey
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon beef bouillon granules
2 teaspoons cornstarch

Steps:

  • Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm. , In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm. , In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

Nutrition Facts : Calories 237 calories, Fat 10g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 503mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

SKILLET PEPPER AND GARLIC PORK CHOPS



Skillet Pepper and Garlic Pork Chops image

If you like garlic and love black pepper you'll love these skillet pork chops. Simple, yet, very tasty!

Provided by GOMERSGIRL5

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 55m

Yield 4

Number Of Ingredients 5

4 (1 1/2 inches thick) boneless center-cut pork chops
4 tablespoons Worcestershire sauce
4 tablespoons olive oil, divided
2 cloves garlic, crushed
2 tablespoons coarsely ground black pepper

Steps:

  • Combine pork chops, Worcestershire, 3 tablespoons olive oil, garlic, and black pepper in a large, resealable plastic bag. Marinate chops in the mixture for about 30 minutes.
  • Heat remaining oil in a heavy skillet over medium-high heat. Remove pork from the marinade and place into the skillet to brown on all sides, 5 to 7 minutes. Reduce heat and let simmer, basting with marinade during cooking, until no longer pink in the centers, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 469.7 calories, Carbohydrate 5.9 g, Cholesterol 118.1 mg, Fat 27.5 g, Fiber 0.9 g, Protein 47.5 g, SaturatedFat 7 g, Sodium 236.5 mg, Sugar 1.7 g

YUMMY SKILLET PORK CHOPS



Yummy skillet pork chops image

Make and share this Yummy skillet pork chops recipe from Food.com.

Provided by Mudpupsall

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
6 boneless pork chops
1 (10 1/2 ounce) can condensed French onion soup
3 tablespoons sugar
3 tablespoons vinegar
2 teaspoons minced garlic

Steps:

  • In a large skillet, cook the chops in oil until no pink remains.
  • Remove from skillet.
  • Combine soup, sugar, vinegar, and garlic in skillet.
  • Cook over high heat, stirring frequently, until it thickens.
  • Place the chops back into skillet, turning to coat and heat through.
  • Serve over rice.

MOM'S EASY SKILLET PORK CHOP SPECIAL



Mom's Easy Skillet Pork Chop Special image

This is an easy, fast, and inexpensive pork chop recipe. Full of flavor, it stirs together in a skillet and is easy to stretch for unexpected dinner guests. Makes a great meal. Kids love it. Recipe can easily be doubled, or add extra sauce, tomatoes, or green beans to stretch for more servings.

Provided by MEBIZZE

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 ½ pounds boneless pork chops, cut into 1/2-inch cubes
2 (15 ounce) cans green beans, drained
1 (28 ounce) jar pasta sauce (such as Prego®)
1 (14.5 ounce) can diced tomatoes, undrained
2 ½ cups water, divided
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon white sugar
2 cups uncooked instant rice
¼ teaspoon salt, plus more to taste
ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add pork and cook and stir until golden in color, 6 to 8 minutes. Add green beans, pasta sauce, diced tomatoes, 1/2 cup water, Italian seasoning, garlic powder, and sugar. Mix well, cover, and simmer until pork is fully cooked and flavors have melded together, about 30 minutes.
  • Meanwhile, bring remaining 2 cups water to a boil in a medium saucepan. Stir in rice and 1/4 teaspoon salt. Cover, remove from the heat, and let stand until water is fully absorbed, about 5 minutes.
  • Serve meat mixture on a bed of rice and season with salt and pepper.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 50.8 g, Cholesterol 41.2 mg, Fat 13.5 g, Fiber 6.7 g, Protein 20.8 g, SaturatedFat 3.9 g, Sodium 1001.2 mg, Sugar 14.3 g

SPICY SKILLET PORK CHOPS



Spicy Skillet Pork Chops image

Prepare these chops to suit your taste. If you prefer a milder dish, use regular chili powder; if firey is more your style, use hot chili powder. Another tasty recipe from the Better homes and Gardens New Dieter's Cookbook.

Provided by Crafty Lady 13

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups frozen whole kernel corn, loose-packed
1 (10 ounce) can tomatoes and green chilies
1/2 teaspoon ground cumin
1/4 teaspoon bottled hot pepper sauce
2 garlic cloves, minced
4 boneless pork loin chops, cut 3/4 inch thick
1/2 teaspoon chili powder
2 teaspoons cooking oil
1 medium onion, cut into thin wedges
1 tablespoon fresh cilantro, chopped

Steps:

  • In a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
  • Trim fat from chops. Sprinkle both sides of each chop with chili powder. In a 12-inch nonstick skillet heat oil over medium-high heat. Add chops; cook chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings. Reduce heat to medium. Add onion to skillet. Cook and stir for 3 minutes. Stir corn mixture into onion mixture in skillet. Place chops on corn mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).
  • To serve, remove chops from skillet. Stir chopped cilantro into corn mixture in skillet; serve corn mixture with chops. If desired, garnish with cilantro leaves.

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10 SAUCES FOR PORK TO INSTANTLY UPGRADE SUPPERTIME - SOUTHERN …
2021-08-25 Blackberry-Honey Mustard Sauce. Credit: Hector Sanchez; Styling: Buffy Hargett Miller. Recipe: Blackberry-Honey Mustard Sauce. We created this sweet mustard sauce to …
From southernliving.com


EASY SKILLET PORK CHOPS WITH GRAVY - PORK CHOP RECIPE - FAMILY …
Let the gravy cook over medium-low heat for 3-4 minutes until slightly thickened. Return the pork chops to the pan and turn to coat them in the gravy. Cover the pan with a lid (or aluminum foil) …
From familyfoodonthetable.com


SKILLET BRAISED PORK CHOPS - VALERIE'S KITCHEN
2015-02-10 Instructions. Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat, add the pork chops. Cook the chops for about 3 to 4 minutes on each side, or until …
From fromvalerieskitchen.com


SKILLET PORK CHOPS IN PINK SAUCE RECIPE ...
2021-09-17 Skillet pork chops in pink sauce recipe. Remove the pork chops and set them aside. Heat the oil and butter in a large heavy skillet over medium high heat. ... Trim fat from pork chops and lightly brown in. Add pork chops to skillet and simmer in sauce for 8 to 10 minutes or until internal temperature is at least 145 degrees according to meat ...
From tightwattpooltimer2speedthecheapest.blogspot.com


PORK CHOPS WITH AN APPLE BACON SAUCE - THE RECIPE CRITIC
2021-08-08 Cook Pork: Add the pork chops to the skillet and cook until no longer pink and 145 degrees. Remove the pork chops and set aside on a plate. Sauce for Pork Chops: Add the chicken broth, Dijon Mustard, cider vinegar, honey, thyme and rosemary. Whisk until it starts to simmer and reduce the heat and add apples.
From therecipecritic.com


SKILLET PORK CHOPS WITH CIDER RECIPE | ONTARIO PORK
Return pork chops to skillet. Cook, turning occasionally for about 5 minutes or until hint of pink remains (an internal temperature of 155F) in the pork chops and sauce thicken slightly. Serve pork chops with sauce spooned over top and sprinkled with parsley, if desired. Butter Cider Variation: Omit cream and substitute 3 tbsp (45 mL) of butter ...
From ontariopork.on.ca


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