Recipe for pork chops?

Question

Anyone have a good recipe for pork chops?

Answer 1

I made these last night on the grill.  They were great!

Beer Brined Butterfly Chops

4 pork loin butterflied chops, cut 1 1/4 to 1 1/2 inches thick

1 3/4 cups water

1 3/4 cups stout (dark beer)

3 tablespoons coarse salt (kosher salt)

2 tablespoons mild-flavored molasses

2 teaspoons coarsely cracked black pepper

4 cloves garlic, minced

1.  Trim fat from chops.  Place chops in a resealable plastic bag, set in a shallow dish.  For beer brine, combine water, stout, salt, and molasses, stir until salt dissolves.  Pour over chops, seal bag.  Marinate in refrigerator for 8 to 24 hours, turning bag occasionally.

2.  Drain chops, discarding beer brine.  Pat chops dry.  In a small bowl combine pepper and garlic.  Sprinkle pepper mixture evenly over both sides of chops, rub in with your fingers.

3.  For a charcoal grill, arrange medium hot coals around a drip pan.  Test for medium heat above pan.  Place chops on grill rack over pan.  Cover.  Grill for 30 to 35 minutes our until juices run clear, (160 F), turning once halfway through grilling.  For a gas grill, preheat.  Reduce heat to medium.  Adjust for indirect cooking.  Grill as above.

Notes:

I used 6 bone in chops that were about an inch thick, Grandma's Molasses All Natural, Unsulphured, and Becks Dark Beer.  

Added an additional teaspoon of black pepper, and one clove of garlic to accommodate the 2 additional chops.  

I served this with grilled corn on the cob, roasted garlic mashed potatoes, southern style green beans, and sourdough biscuits.  

Everyone was full and happy last night!

Answer 2

Stuffed Pork Chops

INGREDIENTS

1 1/2 cups dry bread crumbs

2 tablespoons butter

1 egg, beaten

2 cups whole kernel corn

4 pork chops butterfly cut

1 (10.75 ounce) can condensed cream of mushroom soup

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In bowl, combine bread crumbs, butter, egg, and corn. Mix until it is a stiff stuffing. Cut parallel into each chop to create a pocket. Stuff each pork chop with stuffing mix. Place chops in a cooking dish and then pour mushroom soup over top. Bake for about 45 minutes or until chops are cooked all the way through

Answer 3

Chili Cherry Pork Chops

1 jar (10 to 12 oz) cherry preserves

1 cup chopped onion

1/2 cup chili sauce

1/4 cup firmly packed brown sugar

2 cloves garlic, minced

1/2 tsp. ground cayenne pepper

1 Tbsp. dark sesame oil

6 boneless pork loin chops (1-inch thick)

Vegetable oil

Salt and pepper to taste

In medium saucepan, combine preserves, onion, chili sauce, brown sugar, garlic, and cayenne; bring to a boil. Reduce heat and simmer for 20 minutes. Cool to room temperature. Stir in sesame oil. Rub both sides of pork chops with vegetable oil; season with salt and pepper. Place chops on grid over medium-high heat. Close cover and grill until browned on bottom side, about 4 minutes. Turn chops; spread sauce over chops. Grill until internal temperature is 150°F, about 4 minutes. Serve with reserved sauce.

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Pork Chop Casserole

1 (6-oz.) package Uncle Ben's long grain and wild rice mix (not the quick cooking)

2 cups hot water

6 (1/2 inch thick) bone-in pork loin chops, trimmed of most fat

1/4 tsp. pepper

1 can cream of mushroom soup

1/2 cup milk

Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13x9 baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake at 350 degrees for 1 hr. Uncover casserole; combine soup and milk and pour over casserole. Bake, uncovered about 15 min. more or until thoroughly heated.

Answer 4

Aloha Pork Chop

2 teaspoons oil

4 (6 ounce) bone-in pork chops

1 medium red pepper, cut into chunks

1 medium yellow pepper, cut into chunks

2 (8 ounce) cans pineapple chunks in juice, undrained

1/2 cup fat-free, reduced-sodium chicken broth

1/4 cup KRAFT CATALINA Dressing

1 1/2 teaspoons garlic powder

1 1/2 cups MINUTE White Rice, uncooked



Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides.

Add peppers, pineapple with its juice, broth, dressing and garlic powder; mix well. Bring to boil.

Stir in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked through (160 degrees F.) Remove from heat; let stand 5 min.

Yield: 4 servings

Answer 5

Super Fast Pork Chops With Saurkraut

As many Pork Chops you need for your dinner.

Place 1/2 of a bag of Saurkraut in a frypan

Sprinkle with Sesame Seeds

Place Chops on top of Saurkraut

Repeat the Saurkraut and Sesame Seeds

Cook on medium flame for 1/2 hour with cover on the frypan

adjust flame as needed, so saurkraut doesn't burn.

That is all there is to this Pork Chop recipe.Easy and no need to turn chops.

Answer 6

in the summer, I just grill them with some sweet baby rays barbeque's sauce. sometimes I will  bake them . breaded in a mixture of flour, garlic salt, and seasoning salt. then bake in 375 oven for about 40 minutes

Answer 7

I like mine baked in coconut milk the best.

I buy a bag and season thingy, and chop 1 onion, 1 stalk of celery, a couple cloves of garlic, thyme, 2 potatoes or more, into it.  and pour about a half can of coconut milk into it before closing it off... I use the milk instead of water.   Always turns out great.  If you stick enough veggies in the bag.. you don't even have to make a side dish, you can have a one bag meal.

Answer 8

Caramel Apple Pork Chops  

INGREDIENTS:

4 (3/4 inch) thick pork chops

1 teaspoon vegetable oil

2 tablespoons brown sugar

salt and pepper to taste

1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg

2 tablespoons unsalted butter

2 tart apples - peeled, cored

and sliced

3 tablespoons pecans

(optional)

DIRECTIONS:

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.

2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.

3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.

4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Fennel Pork Chops  

INGREDIENTS:

4 pork chops

2 tablespoons garlic salt 1 tablespoon fennel seed

1 cup white wine

DIRECTIONS:

1. Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops.

2. Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops. 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned flip again.

3. Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine to the pan.

Apricot Chops  

INGREDIENTS:

1 tablespoon olive oil

4 (1 inch thick) bone-in pork

chops

salt and pepper to taste

1 cup apricot jam 1 cup Catalina salad dressing

1 (1 ounce) package dry onion

soup mix

1 garlic clove, crushed

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.

3. Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.

4. Bake in preheated oven approximately 40 minutes, until internal temperature has reached 160 degrees F (70 degrees C), or pork is no longer pink in the center.

Grilled Lemon Herb Pork Chops  

INGREDIENTS:

1/4 cup lemon juice

2 tablespoons vegetable oil

4 cloves garlic, minced

1 teaspoon salt 1/4 teaspoon dried oregano

1/4 teaspoon pepper

6 (4 ounce) boneless pork loin

chops

DIRECTIONS:

1. In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.

2. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.

3. Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

Blue Cheese, Bacon and Chive Stuffed Pork Chops  

INGREDIENTS:

2 boneless pork loin chops,

butterflied

4 ounces crumbled blue

cheese

2 slices bacon - cooked and

crumbled 2 tablespoons chopped fresh

chives

garlic salt to taste

ground black pepper to taste

chopped fresh parsley for

garnish

DIRECTIONS:

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.

2. In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.

3. Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.

Answer 9

Brown Sugar Chops

Prep Time 5 min.

Cook Time 1 hr.

Serves 6

    Rate It:     5 stars

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1. Ingredients

6 pork chops

6 tablespoons brown sugar

6 tablespoons margarine

1 tablespoon soy sauce

Nutrition Info

Per Serving

Calories: 246 kcal

Carbohydrates: 13 g

Dietary Fiber: 0 g

Fat: 14 g

Protein: 14 g

Sugars: 13 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions

Preheat oven to 350 degrees F (175 degrees C).

Place the chops in a 9x13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce.

Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned.

Yield: 6 servings

3. Still Hungry?