Swiss Pork Chops Recipes

MUSTARD & ROSEMARY PORK CHOPS WITH SWISS CHARD

Steps:

• Preheat oven to broil and set a rack in top third of oven. Season pork chops on both sides with half the salt and pepper. Heat half the butter in a large oven-safe skillet over medium heat and cook pork chops until golden, 3 to 4 minutes per side. Remove from heat, brush with mustard, and then sprinkle rosemary and breadcrumbs evenly over top. Place skillet under broiler until pork is golden and cooked through, about 2 minutes. Meanwhile, heat remaining butter in a large deep-sided saucepan over medium heat. Add chard stems, onion, and garlic, cooking until tender, 2 to 3 minutes. Stir in chard leaves, water, and remaining salt and pepper. Cover and cook until tender, about 5 minutes. Stir in honey, vinegar, and lemon zest. Garnish the center of every plate with the swiss chard mixture. Top it all off with a pork chop, accompanied by some couscous. Chef's tip: For more subtle flavour, reduce the amount of Dijon mustard to 15 mL (1 tbsp.)

MERTZIE'S SLOW COOKED SWISS STEAK & CHOPS

Steps:

• 1. Bring steak to room temperature and cut into quarters. Tenderize the steak with a meat mallet (sometimes your butcher will do it for you or run it through a cuber). Pound it w/ a mallet until it starts to thin out (you show that steak who's boss, baby!).
• 2. Lightly salt & then pepper the steak. I pour worcestershire sauce on it at this point & rub in well & let it sit a bit longer. Heat a skillet w/ some oil for browning the steak. Rub the steak into the flour.
• 3. Fry for a few minutes each side, working in batches, if needed. Brown the pork chops or ribs a few minutes also, (I don't add flour or seasonings to the chops).
• 4. Meawhile, add about 3/4 of the canned tomatoes to your crockpot. Sprinkle a little sugar over top, and then add the A1, if using. Add 1 can of tomato paste & beef stock, celery seed, and stir. I add more ground black pepper. Add some more salt, if you want. Add half of the chopped green pepper & onions.
• 5. Add the cooked steak & chops. Top w/ remaining onions and peppers & the rest of the tomatoes. Cook on low for about 6-7 hours.
• 6. Check & see if your sauce is too thin. If it is, add the rest of the tomato paste & continue cooking until you can cut the steak easily with just a fork. You also can add some garlic to this recipe or chopped carrots. I usually don't just because my mom didn't & I like it how she did it! :)
• 7. Enjoy!

BACON-SWISS PORK CHOPS

Steps:

• In a nonstick skillet coated with cooking spray, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally. Drain on paper towels; discard drippings., Sprinkle pork chops with garlic powder and salt. Add pork chops to same pan; cook over medium heat 3-4 minutes on each side or until a thermometer reads 145°. Top pork with bacon mixture and cheese. Cook, covered, on low heat for 1-2 minutes or until cheese is melted. Let stand 5 minutes before serving.

MUSTARD & ROSEMARY PORK CHOPS WITH SWISS CHARD

Steps:

• Preheat oven to broil and set a rack in top third of oven. Season pork on both sides with half the salt and pepper. Heat half the butter in a large ovensafe skillet over medium heat and cook pork until golden, 3 to 4 min. per side. Remove from heat, brush tops with mustard, then sprinkle rosemary and breadcrumbs evenly overtop. Place skillet under broiler until pork is golden and cooked through, about 2 min.
• Meanwhile, heat remaining butter in a large deep-sided saucepan over medium heat. Add onion, garlic and chard stems, cooking until tender, 2 to 3 min. Stir in chard leaves and 2 tbsp (30 mL) water. Season with remaining salt and pepper, cover and cook until tender, about 5 min. Stir in honey, vinegar and lemon zest. Mound chard mixture in the centre of each plate and top with pork.

SWISS PORK CHOP AND POTATO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling over medium heat, stirring constantly with wire whisk. Stir in cheese and rosemary until cheese is melted.
• In baking dish, layer half of the Yukon gold potatoes, all of the sweet potato and half of the onion. Spread about half of the sauce over top. Layer with remaining potatoes and onion; cover with remaining sauce.
• Cover and bake 30 minutes. Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Sprinkle both sides of pork chops with peppered seasoned salt. Cook pork in skillet 4 to 5 minutes, turning once, until brown.
• Place pork on potatoes. Bake uncovered 30 to 35 minutes longer or until pork is no longer pink when cut near bone and potatoes are tender.

SWISS PORK STEAK

Steps:

• Wash pork to remove bone crumbs. Pat and partially dry steaks with paper towel,but leave moist enough for flour mixture to adhere to meat.
• Combine salt,pepper and garlic powder with flour.
• Push steak into flour mixture with hands making sure to coat both sides well. Let sit while oil is heating in pan.
• Add oil to pan and brown steak on both sides,remove from pan when golden and let drain on paper towel.
• Add green pepper,onion and celery to pan and lightly brown.
• Add tomatoes,beef stock,worcestershire (and drained mushrooms if using) to skilet and boil for about three minutes.
• Reduce heat to a simmer and return pork steak to pan.
• Cook slow until meat is tender and broth has thickened. May be thickened with cornstarch and water if you like.
• Serve over mashed potatoes or rice.
• I also have made this for my picky eater by adding a can of cream of mushroom soup.

SWISS-STUFFED CHOPS

Steps:

• In a bowl, combine the cheese, mushrooms and parsley. Cut a pocket in each pork chop by slicing almost to the bone. Stuff chops with cheese mixture; secure with toothpicks. , In a shallow bowl, beat the egg. In another shallow bowl, combine bread crumbs and pepper. Dip chops in egg, then coat with crumbs. , In a large skillet, brown chops in oil on both sides. Add water. Cover and simmer for 35-40 minutes or until juices run clear. Remove chops and keep warm; discard toothpicks. , Combine flour and cold water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Spoon over pork chops.

SLOW COOKED SWISS PORK

Steps:

• Place the flour, salt and pepper in a shallow bowl, and stir to combine.
• Slice the pork roast into about 6 pieces (discard any large pieces of fat).
• Put the onion in the bottom of your slow cooker insert.
• Dip the pork roast slices into the flour, coating both sides, and place on top of the onion. Top with the tomatoes, celery, and Worcestershire sauce. Cover and cook on low for 6 hours.
• Serve the pork over the egg noodles with a little bit of the tomato-onion mixture. Garnish with fresh parsley or celery leaves.

SWISS-STYLE PORK CHOPS

Steps:

• Heat oil in a heavy skillet with a tight-fitting lid. Add chops and brown on both sides, about 6 minutes total.
• Move chops to one side (stack them up) and add vegetables to pan. Sauté, stirring, for 1 - 2 minutes, just to soften slightly.
• Arrange chops on vegetables.
• Add tomatoes, their juices, paprika and Worcestershire sauce to the pan.
• Bring to a boil, cover, reduce heat and simmer 35 minutes.
• Uncover, cook down a bit if you like, and serve.

SWISS PORK AND MUSHROOMS

Steps:

• Cut pork crosswise into thin strips.
• In large nonstick skillet, heat oil over medium-high heat; stir-fry pork, in batches, for 2 to 3 minutes or until browned but still slightly pink inside. With slotted spoon, transfer to plate.
• Add onion, mushrooms, garlic, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 10 minutes or until no liquid remains.
• Return pork to pan. Stir in sour cream and stock; cook, without boiling, for 1 minute or until hot. Stir in lemon juice.
• Sprinkle with parsley.

BAKED PORK CHOPS WITH SWISS CHARD RECIPE

Steps:

• Heat the oven to 450 degrees F. Oil a 7½x11½-inch baking dish.
• In a medium bowl, toss the Swiss chard with 1 tablespoon of the oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Put the chard in the baking dish.
• Rub the pork chops with 1 tablespoon of the oil, the remaining ¼ teaspoon salt, and ⅛ teaspoon of pepper. Put the pork chops on top of the Swiss chard.
• Drizzle the remaining tablespoon oil over the chard, around the pork chops. Sprinkle the Parmesan and fontina over the chard, around the chops.
• Bake for about 18 minutes until the chops are just done. Let stand 5 minutes.
• Serve warm, and enjoy!

SWISS PORK CHOPS AND VEGETABLES

Steps:

• Preheat oven to 375 degrees F.
• Put pork chops in and 8 or 9 inch casserole dish. Place vegetables on top.
• Mix remaining ingredients together, and pour over the meat and vegetables.
• Cover and bake for 1 hour to 1 hour 15 minutes.
• Remove the bay leaves.

SWISS PORK CHOPS

Steps:

• Makes 10 servings
• In a large Skillet Brown pork chops and minced garlic in olive oil.
• When Browned add tomatoe sauce and diced tomatoes on top.
• Add onion rings, green pepper on top of that.
• Cover and cook on medium for approx 60 minutes.
• I usually boil potatoes to go with this and some green beens. The sauce tastes great over both.