Western Style Pork Chops For Two Recipes

WESTERN PORK CHOPS

Steps:

• In medium skillet melt margarine over medium heat.
• Add pork chops; cook until brown on all sides, about 10 minutes. Remove chops from skillet.
• Add peppers and onion; cook until tender, about 5 minutes. Stir tomato sauce, corn syrup and chili powder into skillet; add chops.
• Simmer, uncovered, about 30 minutes or until pork chops are tender. If desired, serve over cooked noodles or rice.

PORK CHOP DINNER FOR TWO

Steps:

• In a large skillet, brown pork chops in oil. Place in a greased 8-in. square baking pan. Layer potatoes, onion and carrot over chops. Dot with butter. Sprinkle with salt and pepper. , Cover and bake at 350° for 55-60 minutes or until pork chops and vegetables are tender.

SOUTHWESTERN PORK CHOPS

Steps:

• In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired. Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

SOUTHWESTERN PORK CHOPS

Steps:

• Mix rub ingredients.
• Rub generously on pork.
• Refrigerate 1 hour.
• Preheat oven to 350°F.
• Bake for 40 minutes or until done.

BAKED PORK CHOPS FOR 2

Steps:

• Heat oil in fry pan. Add chops seasoned with salt and pepper and brown.
• Spray cassarole with Pam. Put browned chops in cassarole and pour creamed corn on top.
• Bake in 350 degree oven for 30 minutes.

HERB-STUFFED PORK CHOPS FOR TWO

Steps:

• In a small bowl, stir together the garlic, rosemary, thyme, salt and pepper.
• If the butcher didn't make the pocket in the chop for you - with a small knife, make a horizontal slit in each pork chop to create a pocket. Be careful not to cut all the way through.
• Fill each pocket with 1/2 of the cheese and basil.
• Brush each chop with olive oil and rub the rosemary mixture all over both chops.
• Heat a grill pan or heavy medium skillet over medium high heat until hot.
• Add the pork chops and cook for 5-6 minute.
• Turn the chops over and cook for 5-6 min more, or until the chops are cooked through and the cheese is ooooey and goooey.

POUNDED PORK CHOP FOR TWO

Steps:

• If using a thick pork chop, cut through the thick part to make two.
• You want your pork chop to be no more than a half inch thick, and thinner if possible.
• Use a piece of plastic wrap to surround the pork.
• Place it on a board and place the board on a sturdy surface.
• Use a board you don't mind being marked as it might be by the hammer.
• Now, have fun. Take out your aggressions on the pork and pound it thin (less than an eighth of an inch).
• It should have at least doubled in area.
• Beat the egg and spices to create an egg wash.
• Place that in a bowl next to a sheet of plastic wrap or waxed paper with cracker crumbs on it.
• Take each piece of meat and drag it through the egg wash and then coat with cracker crumbs.
• Set aside.
• When the meat is all coated, heat a skillet with some butter/margarine.
• Fry each piece of meat until golden brown on both sides and cooked through.
• Because the meat is thin this should take no more than about three to four minutes on a side.
• Serve.