Sunday Pork Chops Recipes

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SUNDAY PORK CHOPS



Sunday Pork Chops image

"I love this recipe because it tastes like a 'real' Sunday supper, but I don't have to spend my whole Sunday making it," says Trisha Kruse of Eagle, Idaho. "Instead, I can bike or work in my garden all day and still have this amazing dish on the table to wind up the weekend with a home-cooked, sit-down meal for my family."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon brown sugar
1/4 teaspoon garlic powder
4 bone-in pork loin chops (1 inch thick and 6 ounces each)
1 tablespoon olive oil
1 can (11 ounces) Mexicorn, undrained
1-1/3 cups reduced-sodium chicken broth
1 package (6 ounces) corn bread stuffing mix
2 tablespoons butter

Steps:

  • Combine brown sugar and garlic powder; rub over both sides of pork chops. In a large skillet, brown chops in oil over medium heat. Remove from the pan. , In the same skillet, combine the Mexicorn, broth, stuffing mix and butter; top with pork chops. Cover and cook for 10-12 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 369 calories, Fat 12g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 1484mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 14g protein.

SUNDAY SUPPER STUFFED PORK CHOPS, CREAM CHEESE POTATOES, SUGAR SNAP PEAS



Sunday Supper Stuffed Pork Chops, Cream Cheese Potatoes, Sugar Snap Peas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

2 1/2 pounds potatoes, peeled and cut into chunks
Salt
1/2 cup milk
4 ounces cream cheese
1 small onion finely chopped
2 tablespoons chopped fresh chives, optional
1 tablespoon olive oil or vegetable oil, plus some for drizzling
2 slices bacon, chopped
1 small McIntosh apple, chopped
2 ribs celery from the heart, finely chopped
1 small onion, chopped
2 tablespoons freshly chopped sage leaves, or 1 teaspoon ground dried sage
2 tablespoons freshly chopped thyme leaves, or 1 teaspoon dried leaves
Freshly ground black pepper
2 store bought corn muffins
8 thin boneless center cut pork loin chops
2 pounds sugar snap peas
1 cup chicken broth or water
1 tablespoon butter

Steps:

  • Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Heat milk, cream cheese and onion over medium low heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
  • Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble the corn muffins into the pan and combine stuffing.
  • Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.
  • In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste.
  • To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chop with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal.

SUNDAY CHOPS AND STUFFING



Sunday Chops and Stuffing image

My family likes to make these chops for Sunday dinner. The recipe lets us spend more time having fun together and less time cooking. -Georgiann Franklin, Canfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

2 cups water
2 celery ribs, chopped (about 1 cup)
7 tablespoons butter, divided
1/4 cup dried minced onion
6 cups seasoned stuffing cubes
1 tablespoon canola oil
6 bone-in pork loin chops (7 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium tart apples, sliced
1/4 cup packed brown sugar
1/8 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 350°. In a large saucepan, combine water, celery, 6 tablespoons butter and onion. Bring to a boil. Remove from heat; stir in stuffing cubes. Spoon into a greased 13x9-in. baking dish., In a large skillet, heat oil over medium heat. Brown pork chops on both sides. Arrange over stuffing. Sprinkle with salt and pepper. In a small bowl, toss apples with brown sugar and pie spice; place over pork chops. Dot with remaining butter., Bake, uncovered, 25-30 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

Nutrition Facts : Calories 600 calories, Fat 26g fat (12g saturated fat), Cholesterol 122mg cholesterol, Sodium 1018mg sodium, Carbohydrate 56g carbohydrate (19g sugars, Fiber 4g fiber), Protein 36g protein.

GRANDMOTHER'S PORK CHOP DINNER



Grandmother's Pork Chop Dinner image

This was my grandmother's recipe. I thought I would share with others. I hope you enjoy it as much as me. This recipe can be adjusted to serve however many.

Provided by Colleen Volcjak

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 55m

Yield 4

Number Of Ingredients 6

¼ pound bacon
4 pork chops
1 onion, sliced
3 potatoes, peeled and cut into thick slices
1 cup water
salt and pepper to taste

Steps:

  • Place the bacon in a large, deep skillet with a lid, and cook over medium-high heat, turning occasionally, until cooked through but not crisp, about 6 minutes. Remove the bacon from the skillet and set aside to cool. Chop into small pieces.
  • Sear the pork chops until browned on each side.
  • Place the pork chops, bacon, onion, and potato slices into the skillet, and pour the water over the ingredients. Cover the skillet, bring to a boil over medium heat, reduce the heat, and simmer until the potatoes are tender, about 30 minutes. Sprinkle with salt and pepper, and serve.

Nutrition Facts : Calories 442.6 calories, Carbohydrate 33.3 g, Cholesterol 82.3 mg, Fat 18.9 g, Fiber 4.5 g, Protein 33.6 g, SaturatedFat 7.1 g, Sodium 305.6 mg, Sugar 3.7 g

GRANNY'S SLOW-COOKED SUNDAY SMOTHERED PORK CHOPS



Granny's Slow-Cooked Sunday Smothered Pork Chops image

Make and share this Granny's Slow-Cooked Sunday Smothered Pork Chops recipe from Food.com.

Provided by Brookelynne26

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

4 pork loin chops with bone (each 1 1/2-inches thick)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/3 cup all-purpose flour
1/3 cup canola oil or 1/3 cup other neutral oil
2 yellow onions, thinly sliced
3 tablespoons finely chopped garlic
1 cup chicken stock (homemade or store bought, unsalted)
1 cup water
2 tablespoons Worcestershire sauce
1 tablespoon white vinegar or 1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1 teaspoon molasses
1 teaspoon ground allspice

Steps:

  • Rinse the pork chops and pat dry with paper towels. Sprinkle salt and pepper over chops, then dredge in flour to lightly coat. Reserve the remaining flour.
  • In large, deep skillet, heat oil over medium heat. Add two of the pork chops and cook, turning once until well browned, about 5 minutes per side. Transfer the chops to a plate. Repeat with remaining chops.
  • Add onions and garlic to the fat in the pan and cook, stirring, for 1 minute. Reduce the heat to low and add reserved flour. Cook, stirring, until it begins to brown, about 8 minutes.
  • In a small bowl combine the stock, water, Worcestershire, vinegar, mustard, molasses and allspice. Add to pan and stir until well incorporated. Bring to a boil, then reduce the heat to maintain a simmer. Return the pork chops and their accumulated juices to the pan.
  • Cover and simmer until the chops are very tender, about 45 minutes, turning the chops halfway through cooking. Serve hot.

Nutrition Facts : Calories 410, Fat 25, SaturatedFat 3.6, Cholesterol 60.8, Sodium 1134.9, Carbohydrate 21, Fiber 1.6, Sugar 5.2, Protein 24.9

SUNDAY SAUCE WITH MEATBALLS, SAUSAGES, AND PORK CHOPS



Sunday Sauce With Meatballs, Sausages, and Pork Chops image

This is my most requested recipe. By the by, if your grocer doesn't stock pancetta (an Italian-style cured bacon), you can substitute a fatty prosciutto or ordinary bacon in a pinch, but it won't be as subtle a dish. I usually never use pancetta and it is still delicious...who has 20 days to cure homemade pancetta!?!? From Fresco Trattoria.

Provided by SmHerndon

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup extra virgin olive oil
1 lb mild sausage
1/2 lb hot Italian sausage
6 thinly sliced pork chops (about 3 pounds)
2 cups dry red wine
2 tablespoons chopped garlic
2 onions, diced
1 cup diced pancetta (or a fatty prosciutto or regular bacon)
1 tablespoon crushed red pepper flakes
1 gallon italian tomato
2 cups chopped basil
2 lbs cooked meatballs (suggest my Authentic Italian Meatballs recipe)
1 lb rigatoni pasta

Steps:

  • In a large pot over medium heat, heat the oil and sauté the sausage and pork chops until brown, about 10 minutes - Don'’t worry if the meat is not cooked through because the meat will cook through in the sauce.
  • Remove the meat from pan and set aside; Deglaze the pan with 1 cup red wine.
  • In the same pot, add the garlic, onions, pancetta, and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes.
  • Add the remaining cup of red wine and reduce by half. Add the tomatoes and simmer for 1 hour over low heat. Add the basil, sausage, pork chops, and meatballs to the tomato sauce and simmer for an additional hour over low heat.
  • In a large pot of boiling, salted water, cook the pasta for 10 to 12 minutes or until al dente. Drain the pasta, toss it with the Sunday Sauce, and serve immediately.

Nutrition Facts : Calories 1423.5, Fat 83.9, SaturatedFat 24, Cholesterol 269.6, Sodium 1543.5, Carbohydrate 82.2, Fiber 9.6, Sugar 16.7, Protein 71

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