FLAVORFUL PORK CHOPS
These savory and fork tender pork chops smothered in scrumptious sauce are lip-lickin good! -Patti Leonard, Valrico, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Remove and keep warm., In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Add the Worcestershire sauce, honey and mustard to the skillet; stirring to loosen browned bits from pan. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer for 15-20 minutes or until tender.
Nutrition Facts : Calories 429 calories, Fat 22g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 796mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 0 fiber), Protein 36g protein.
TEXAS TWO-STEP PORK CHOPS
From Weber's 'Grill out Times' newsletter. I didn't even change the corny name. Added cayenne pepper the second time around for more heat. Nice, unmessy way to grill chops
Provided by chef blade
Categories Pork
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except the pork.
- Reserve 1/2 cup marinade for basting.
- Place chops in resealable bag and add remaining marinade.
- Seal bag, turn to coat meat.
- Refrigerate for 4 hours.
- Let chops return to room temp for 30 minutes.
- Drain, discard marinade, and grill over medium heat charcoal until just barely pink (10 minutes) while basting and turning.
TEXAS-FLAVORED PORK CHOPS
Make and share this Texas-Flavored Pork Chops recipe from Food.com.
Provided by EURrosa1
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow bowl combine crumbs, chili and salt. In another beat the egg.
- Dip chops in eggs then press them in the crumbs, making sure they are well coated.
- Transfer to a 15" x 10" x 1" baking pan coated with non-stick cooking spray.
- Bake at 350 F for 20-25 minutes, or until meat termometer reads 160°F.
PANKO FRIED PORK CHOPS WITH TEXAS TOAST
I absolutely love the fried pork chop from Bertha's Kitchen in Charleston. If you're ever in my neck of the woods, you've got to go there and try it! This sandwich is inspired by her fried pork chop, with my spin, of course. For that extra crunch, I coat the pork chops in panko breadcrumbs after they've had a dip in some seasoned buttermilk.
Provided by Kardea Brown
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pour the oil to a depth of 1 inch in a large cast-iron skillet with high sides. Heat the oil to 350 degrees F.
- Meanwhile, sprinkle the pork chops with salt and pepper and set aside. Set up the dredging station: Place the flour in a shallow dish. Whisk together the eggs, buttermilk and mustard in a separate shallow dish. Combine the panko and House Seasoning in a third shallow dish.
- Dredge one pork chop in the flour. Dip in the eggs, then in the panko. Place on a wire rack and repeat the process with the remaining pork chops. Fry the pork chops, in batches, until golden brown and a meat thermometer inserted in the thickest portion registers 145 degrees F, 3 to 4 minutes. Serve hot with the Texas toast.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
TEXAS-RUBBED AND BRINED PORK CHOPS
Provided by Elizabeth Karmel
Categories Pork Marinate Backyard BBQ Dinner Lunch Pork Chop Summer Tailgating Grill Grill/Barbecue Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Grilling Method: Indirect/Medium Heat
- Combine the cider, salt, sugar, bay leaves, peppercorns and cloves in a large stockpot. Bring to a boil over medium-high heat and cook for about three minutes, stirring occasionally, or until the sugar and salt dissolve. Remove from heat and add the ice cubes or cold water (the ice cubes will cool the brine to room temperature faster).
- Place the pork loin in a nonreactive pan or resealable plastic bag (brining bag) and cover with the brine. Cover pan or tightly close the bag and refrigerate for 2 to 3 hours. If you are using an extra large resealable bag or brining bag, rotate the pork a few times to make sure all of the meat gets brined. Before roasting, remove the pork and pat dry with paper towels.
- Meanwhile, make the rub by combining all of the spices and mixing well. You will not need all of the rub for this recipe. Store any leftover rub in a clean, airtight container.
- Preheat a gas grill on high with a smoker box or a foil pan filled with wood chips set under the cooking grates. Just before grilling, reset your gas grill for medium indirect heat. If you are cooking on a charcoal grill, build the fire and sprinkle the wet wood chips over the gray-ashed briquettes just before putting the food on the grill.
- Lightly brush pork with olive oil and sprinkle lightly with rub. Place pork directly on the cooking grate and cook for about 90 minutes or until an instant-read meat thermometer reaches 155°F. Remove pork from roasting pan. Let meat rest for 10 minutes.
- Cut pork loin into thick (double-cut) chops and serve.
GRILLED TEXAS-STYLE PORK CHOPS RECIPE
Provided by Sandyhstn
Number Of Ingredients 2
Steps:
- 15 minutes before cooking pork chops sprinkle pork rub onto both sides of chops and rub in. Let sit. Cook on charcoal grill or propane grill for 20 minutes (10 minutes on each side). 5 minutes before chops are done pour honey over each chop.
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