SKILLET PORK CHOPS
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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