Western Style Pork Chops For Two Recipes

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.

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.

WESTERN-STYLE PORK CHOPS FOR TWO

Steps:

• Heat broiler.
• Place chops on rack of broiler pan sprayed with cooking spray.
• Mix salsa and marmalade until blended. Reserve half the salsa mixture for later use; spread chops with remaining salsa mixture.
• Broil chops, 6 inches from heat, 8 to 10 min. or until done (145ºF), turning after 5 min. and brushing with reserved salsa mixture.

GLAZED DOUBLE-CUT PORK CHOPS

Steps:

• Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.
• Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.
• Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce and Smoky Corn on the Cob.
• Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.

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.

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.

GRILLED SOUTHWESTERN PORK CHOPS

Steps:

• Mix all ingredients except pork.
• Spread chili powder mixture evenly on both sides of pork. Cover and refrigerate at least 30 minutes but no longer then 24 hours.
• Heat coals or gas grill for direct heat. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently, until slightly pink when cut near bone.

RESTAURANT-STYLE PORK CHOPS

Steps:

• Preheat a broiler or light a charcoal grill.
• In a small nonreactive bowl, whisk together the syrup, vinegar, sugar and cinnamon.
• Place a small pan over medium heat, add the pecans and about 2 tablespoons of the maple-syrup sauce and cook for a few minutes, until the nuts are glazed and fragrant. Transfer the nuts to a plate and spread them out to cool. Transfer the cooled nuts to a cutting board, chop roughly and set aside.
• Season the pork chops aggressively with salt and pepper, then drizzle with olive oil. When the broiler is hot, or the coals are covered with gray ash and you can hold your hand 5 inches above them for only 1 to 2 seconds, broil or grill the meat for approximately 7 minutes per side. Brush with some of the remaining maple glaze every 2 or 3 minutes, turning them frequently to prevent the sugar from burning.
• When the chops are cooked, remove from the broiler or grill and let them rest for 5 minutes before serving. Meanwhile, slice the cored apples into thick rounds, drizzle with olive oil, season lightly with salt and pepper and place on the broiler pan or grill until tender when pierced with a fork. These, too, should be brushed with the maple glaze and turned frequently.
• Serve chops with the apple slices, sprinkled with pecans and candied ginger.