SMOTHERED PORK CHOPS (WEIGHTWATCHERS) RECIPE
Provided by JRoche00
Number Of Ingredients 10
Steps:
- 1. Rub garlic all over pork; reserve garlic. Next, rub 1/2 teaspoon salt and pepper all over pork. 2. Coat a large heavy pan with cooking spray; set over medium-high heat. When pan is hot, sear pork chops until nicely browned, about 2 minutes per side; remove pork and set aside. 3. Off heat, coat pan again with cooking spray; add 1/2 tablespoon oil. Reduce heat to medium; add garlic and cook until garlic starts to turn golden and caramelize, about 1 to 2 minutes (do not allow garlic to burn). Add onions and sauté until onions turn translucent and become golden, scraping bottom of pan occasionally to incorporate drippings, about 10 minutes; remove onions and set aside. 4. Off heat, coat pan again with cooking spray; add remaining 1/2 tablespoon oil and set over medium heat. When hot, add peppers and sauté until tender, about 10 minutes; remove and set aside. 5. Add pork back to pan; top each pork chop with 2 tablespoons uncooked rice. Spoon tomatoes over pork; season with remaining 1/2 teaspoon each salt and pepper. Tightly cover pan, reduce heat to medium-low and cook for 20 minutes. Spoon peppers and onions over top and cover again; cook until rice is tender, about 10 to 15 minutes. Yields 1 pork chop and about 1 cup rice with vegetables per serving. Notes: Change the flavor profile of this recipe by using canned tomatoes with jalapenos or canned fired-roasted tomatoes with Italian herbs. Or add sliced olives during the last 5 minutes of cooking (could affect PointsPlus value).
SMOTHERED PORK CHOPS
Steps:
- Preheat an ovenproof skillet over high heat. Season the pork chops with salt and pepper, to taste. Add 1 tablespoon of canola oil to the pan. Add the pork chops and sear on both sides until golden brown. Remove from skillet and set aside.
- In same skillet over medium heat add the remaining tablespoon of canola oil, the onions and mushrooms and saute until slightly softened. Add the flour and cumin and cook until lightly golden in color. Stir in the chicken broth and mustard, and bring to a boil. Reduce the heat to a simmer, add the parsley and return all but 1 pork chop back into skillet. Reserve the 1 pork chop for Round 2 Recipe Pork Cabbage Wraps. Season with salt and pepper and spoon the gravy over the pork chops. Simmer for 5 minutes, or until pork chops are cooked through. Transfer to serving plates and serve with the Iceberg Wedge Salad.
- Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.
- In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately.
SMOTHERED PORK CHOPS
For a satisfying supper, try Tyler Florence's Smothered Pork Chops from Food Network � a creamy buttermilk gravy takes this recipe to the next level.
Provided by Tyler Florence
Categories main-dish
Time 31m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
- Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
SKINNY SMOTHERED PORK CHOPS
Smother your pork chops in flavor, not fat. This Healthified version of a weeknight favorite has 38% less fat than the original recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Trim any visible fat from pork chops. Heat 12-inch nonstick skillet over medium-high heat. Add pork chops; cook about 4 minutes on each side or until slightly browned. Remove pork chops from skillet; set aside.
- In same skillet, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
- Stir in soup, water, soy sauce, sage and pepper until well mixed. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 12 to 15 minutes, stirring and turning pork chops occasionally, until pork is no longer pink in center.
- Stir in sour cream until well blended and smooth. Cook, stirring constantly, just until hot. Serve pork chops with mushroom mixture.
Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 70 mg, Fiber 1 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 3 g, TransFat 0 g
WEIGHT WATCHERS OVEN FRIED PORK CHOPS
1 Pork Chop = 5 ww pts. If you are looking for a good recipe this one is it !!This comes from a Simple Goodness Magazine from 1997.
Provided by Crystal B.
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Trim fat from chops. Combine juice and next 4 ingredients in a bowl; stir well. Combine breadcrumbs, italian seasoning, paprika, and dash of garlic powder in shallow dish; stir well. Dip chops in juice mixture and dredge in breadcrumb mixture.
- Place chops on a broiler pan coated with cooking spray.
- Bake at 350 degrees for 50 minutes or until tender, turning after 25 minutes.
- Yield 4 servings.
- 5 ww pts per serving.
SMOTHERED PORK CHOPS
The gravy from this recipe is great with any side dish. This is my 15 year-old-sons favorite!
Provided by Jana Hart
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Yield 6
Number Of Ingredients 7
Steps:
- Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
- Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 7.8 g, Cholesterol 59.4 mg, Fat 5.2 g, Fiber 0.5 g, Protein 25.8 g, SaturatedFat 1.7 g, Sodium 175.1 mg, Sugar 0.9 g
SMOTHERED PORK CHOPS FROM SWANSON®
When you need to get dinner on the table, and don't have time to spare, get out your skillet and try these scrumptious pork chops that go from fridge to table in just 35 minutes.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Stir the broth and cornstarch in a small bowl until the mixture is smooth. Season the pork, if desired.
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 5 minutes or until well browned on both sides. Remove the pork from the skillet.
- Heat the remaining oil in the skillet. Add the onion and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook for 1 minute, stirring often.
- Stir the broth mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through.
Nutrition Facts : Calories 245.8 calories, Carbohydrate 5.4 g, Cholesterol 93.6 mg, Fat 9.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 2.3 g, Sodium 330.5 mg, Sugar 1.1 g
SMOTHERED PORK CHOPS
PAT Have mercy-I could eat pork chops 7 days a week. I eat 'em grilled, fried, or baked, but my absolute favorite is a smothered pork chop. When I pull up and smell the fantastic aroma coming from the stovetop, it stops me in my tracks. That's Tanya, working her magic. GINA Okay . . . if my sister wasn't my sister, I would think she is trying to get my man! She knows that he loves pork chops, and I am the only one other than his mama who is supposed to know that! Tanya uses all the right ingredients: adding chicken broth for more moisture, and a dash of hot sauce and cayenne to spice it up (hey, sister, that's my thang). This is the only time I will bend on letting someone cook for Pat!
Yield serves 4
Number Of Ingredients 13
Steps:
- Pat the chops dry with a paper towel, and season with salt and pepper.
- Combine the flour, onion powder, garlic powder, cayenne, smoked paprika, salt, and pepper on a rimmed plate. Dredge the chops through the mixture on both sides.
- Heat a large cast-iron skillet over medium heat, and coat with the oil. When the oil is hot, slip in the chops and fry on each side, about 5 minutes per side, until golden brown. Remove the chops to a plate and set aside.
- Toss the green onions into the pan, and sauté until fragrant, about a minute. Add 3 tablespoons of the seasoned flour (left over from dredging the pork chops) to the skillet, and stir with a wooden spoon until it makes a paste. Slowly whisk in the chicken broth, making sure there are no lumps. Turn up the heat, and allow the chicken broth to reduce and thicken, occasionally stirring. Once the sauce coats the back of your wooden spoon, pour in the buttermilk, and add a dash of hot sauce. Stir to combine.
- Return the pork chops to the skillet, and simmer for 15 more minutes, until the chops are cooked through. Sprinkle with chopped parsley before serving.
WEIGHT WATCHERS OVEN FRIED PORK CHOPS RECIPE - (4.3/5)
Provided by á-11084
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Trim fat from chops. Combine juice and next 4 ingredients in a bowl; stir well. Combine breadcrumbs, italian seasoning, paprika, and dash of garlic powder in shallow dish; stir well. Dip chops in juice mixture and dredge in breadcrumb mixture. Place chops on a broiler pan coated with cooking spray. Bake at 350°F for 50 minutes or until tender, turning after 25 minutes. Yield 4 servings. 5 ww pts per serving.
SMOTHERED PORK CHOPS
Seared pork chops covered with fresh mushrooms, then baked smothered in a sinfully delicious sauce full or bacon, onions, cream, and a touch tomato sauce. A dish so full of flavor everyone will be wandering around the house looking for their socks. Quick and easy comfort food sure to please family and dinner guests. Note:The tomato sauce can be substituted with ketchup or tomato paste in a tube.
Provided by JTsMom
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F and Grease a 9" X 16" dish.
- Melt 2 tablespoons butter in large skillet over high heat.
- Season chops with salt and pepper. Sear chops 2 minutes on each side.
- Transfer to prepared baking dish and top with quartered mushrooms.
- Add onions and bacon to same skillet and cook over medium heat until onions are translucent and bacon is crisp, stirring frequently, about 10 minutes.
- Add flour and paprika to skillet and increase heat to medium/high.
- Stir in whipping cream and broth, scraping up browned bits. Bring to a boil, stirring constantly.
- Stir in tomato sauce and season with salt and pepper.
- Pour sauce over mushrooms and chops.
- Bake uncovered until chops are tender 20-25 minutes.
- Serve sauce over rice or mashed potatoes.
Nutrition Facts : Calories 792.8, Fat 58.8, SaturatedFat 24, Cholesterol 248.2, Sodium 545.9, Carbohydrate 6.8, Fiber 1, Sugar 1.8, Protein 56.8
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