Zesty Chops With Onions And Cheese Recipes

PORK CHOPS TOPPED WITH ONIONS, MAYO AND CHEESE

Steps:

• Instructions

CHEESE & ONION PORK CHOPS

Steps:

• Heat grill to high, then place the chops on a grill pan, rub with oil and season. Grill for about 6 mins on each side, until golden.
• Spread a little mustard over one side of each chop, then top with 1 tbsp onions. Mix the cheese and thyme, sprinkle over the chops, then grill until golden and bubbly.

PORK CHOPS WITH ONIONS

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

ZESTY GRILLED CHOPS

Steps:

• In a large resealable plastic bag, combine first five ingredients; reserve 1/3 cup mixture for brushing over chops. Add pork chops to bag; seal bag and turn to coat. Refrigerate overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 6-8 minutes per side. Brush occasionally with reserved soy mixture during the last 5 minutes. Let stand 5 minutes before serving.

EASY CARAMELIZED ONION PORK CHOPS

Steps:

• Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
• In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
• Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

ONION PAN-FRIED PORK CHOPS

Steps:

• Before opening the onion soup mix, use your hands to crush the larger bits of onion in the packet. Open the packet, and pour the mix into a shallow bowl. Stir in the flour.
• Heat the oil in a heavy skillet over medium heat. The oil is hot enough when a pinch of the flour mixture sizzles when tossed into the oil. Coat pork chops in the onion soup mixture, and shake off the excess. Carefully place in the hot oil. Turn chops over after about 30 seconds to quickly sear both sides. Cook for about 4 minutes per side, or to desired degree of doneness.

MISTAKENLY ZESTY PORK CHOPS

Steps:

• In a saucepan over medium heat, mix the soy sauce, water, brown sugar, honey, and lemon juice. Bring to a boil, remove from heat, and cool.
• Place the pork chops in a large, resealable plastic bag. Pour the soy sauce mixture into the bag, seal, and marinate in the refrigerator for 3 to 6 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Drain the pork chops, and discard remaining marinade. Arrange the pork chops in a baking dish, cover, and bake 30 minutes in the preheated oven.
• In a bowl, blend the ketchup, cocktail sauce, brown sugar, water, and mustard. Pour over the pork chops, and continue baking 30 minutes, to an internal temperature of 145 degrees F (63 degrees C).

ZESTY PORK CHOPS

Steps:

• Sprinkle pork chops with pepper and salt. Place flour in a large resealable plastic bag; add the pork chops, one at a time, and shake to coat., In a large nonstick skillet coated with cooking spray, brown chops on both sides. Transfer to an ungreased 11x7-in. baking dish. Top with tomatoes, mushrooms, onions and olives. Sprinkle with garlic, basil and oregano., Cover and bake at 350° for 35-40 minutes or until a thermometer reads 160°.

PORK CHOPS WITH CRUST OF ONIONS

Steps:

• Sprinkle chops with salt and pepper.
• Melt 2 1/2 tablespoons of butter in a large heavy frying pan over medium-high heat and brown chops on both sides, turning frequently so they do not stick.
• Remove from pan, sprinkle with tarragon, cover and keep warm.
• Add another tablespoon of butter to the pan drippings and saute onions for 3 minutes or until soft and golden.
• Spread 2/3 of the onions in the bottom of a shallow casserole, arrange chops, tarragon-side down on top.
• Sprinkle lightly with thyme and cover with onions.
• Pour wine into pan, bring to a boil, add chicken stock, return to the boil and cook until liquid is reduced to about 2/3 of a cup.
• Pour mixture over chops.
• Combine bread crumbs and cheese, spread over onions and chops.
• Melt remaining 2 tablespoons butter and drizzle it over the crumbs.
• Bake at 400 degrees for 30 minutes.

CHEESE & ONION PORK CHOPS

Steps:

• Heat grill to high, then place the chops on a grill pan, rub with oil and season.
• Grill for about 6 mins on each side, until golden.
• Spread a little mustard over one side of each chop, then top with 1 tbsp onions.
• Mix the cheese and thyme, sprinkle over the chops, then grill until golden and bubbly.

PORK CHOPS WITH FRESH TOMATO, ONION, GARLIC, AND FETA

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
• Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
• Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

PORK CHOPS WITH MUSHROOMS AND ONIONS

Steps:

• Trim fat off pork chops and season generously with seasoning salt.
• Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 3 to 4 minutes per side. Transfer pork chops to a plate.
• Pour chicken broth into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add mushrooms, onion, and butter; simmer for 5 minutes. Transfer 2 tablespoons of sauce to a small bowl.
• Add flour to the sauce in the bowl and mix with a fork until no lumps remain. Pour slurry back into the skillet and stir until combined with the sauce.
• Return pork chops to the skillet. Cover and simmer for 15 minutes. Remove lid and continue cooking until gravy has reached desired thickness and pork chops are no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). For a thicker gravy, mix in more flour.

ZESTY CHOPS WITH ONIONS AND CHEESE

Steps:

• Mix together all marinade ingredients. Put chops in wide, shallow pan and pour marinade over them. Marinade 2-4 hours, refrigerated, turning chops every half hour or so. (Boneless chops may be marinated in a plastic, zipper bag but bone-in chops frequently puncture the plastic).
• Preheat grill to medium. Grill the chops 7-12 minutes on the first side then 5-7 minutes on the second side or until almost but not quite cooked to desired doneness. Remove from heat if topping is not finished.
• While chops are grilling, sauté onions in olive oil over medium-high heat until about half-cooked.
• Add jalapeños and cherry tomato halves and continue sautéing until onions are soft and beginning to brown.
• Turn grill to low heat. Top each chop with a pile of the onion mix and about 2 tbs shredded cheddar.
• Close the grill lid and cook for another 2-3 minutes or until the cheese has melted.
• Use a pancake turner to remove chops to a large platter in a single layer.
• I suggest cornbread and a salad of cucumbers in sour cream for sides. Extra topping can be served on the side. You may even want to make extra for the purpose.
• If you like some heat but the jalapeños are too hot for you try the milder Anaheim peppers. If you don't like heat at all try some of the "Cubanelle" frying peppers or regular bell peppers.
• Note - I suggest cooking the chops to medium-well rather than well-done. Modern pigs are bred to be lean so modern pork is inevitably dry and tough when cooked as well done as was customary in the past.
• Note - Do not over-marinate. Beer marinades are apt to be bitter if the meat is soaked too long.
• Note - Try the topping on steak or chicken next time.