Cook Ahead Pork Chops Recipes

Steps:

• Place pork chops in an ungreased 9-in. square baking pan. Pour chicken broth over chops. Cover and bake at 350° for 45-55 minutes or until a thermometer reaches 160°. Cool. , Wrap in heavy-duty foil or place in freezer bags; freeze for up to 4 months.

Steps:

• Sprinkle the pork chops all over with salt and the Cajun seasoning. Pour the flour into a shallow bowl. Dredge the chops in the flour, turning to coat, and tap off any excess. Reserve the remaining flour. Heat the olive oil in a large skillet over medium-high heat. Add the chops; cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add the butter, onion, thyme and a pinch of salt to the skillet. Cook, stirring occasionally, until the onion is golden brown, 8 to 10 minutes. Add 2 tablespoons of the reserved flour to the skillet and cook, stirring, 1 minute. Add the chicken broth, bring to a boil and cook until reduced by one-third, about 2 minutes. Add the buttermilk and return the chops to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low and cook until the sauce is thickened and the chops are just cooked through, 10 to 12 minutes. Serve with biscuits.

Steps:

• Place pork chops in an ungreased 9-in. square baking pan. Pour chicken broth over chops. Cover and bake at 350 degrees F for 45-55 minutes or until meat juices run clear. Cool. Wrap in heavy-duty foil or place in freezer bags; freeze for up to 4 months.

Steps:

• Preheat oven to 400 degrees F.
• In a large, oven safe skillet, heat 1 tablespoon oil over medium high heat; season pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Cook until browned, about 3 to 4 minutes per side; remove from skillet and set aside.
• Add the remaining tablespoon oil to the skillet, add tomatoes, garlic; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook, stirring, for 2 minutes; add wine and simmer until the tomatoes begin to soften, about 2 to 3 minutes.
• Return pork chops to skillet and nestle into the tomatoes; cook in the oven until the chops are cooked through, about 6 to 7 minutes.
• Meanwhile, bring 3 cups water to a boil in a saucepan.
• Whisk in polenta and cook, while whisking, until thickened, 3 to 4 minutes.
• Whisk in the cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper.

Steps:

• In a large skillet (or the electric skillet works well to hold everything), heat oil over Medium-High heat and brown pork chops on both sides in batches. Set aside and keep warm.
• In the same skillet, saute the onions, green pepper and yellow pepper until tender (about 7-10 minutes).
• Reduce heat to medium and return pork chops to skillet.
• Combine the soup, water, Creole seasoning, pepper and salt and pour over the chops; bring to a boil.
• Reduce heat to Medium-Low, cover and simmer for 12-14 minutes or until meat is tender and internal temperature reaches 145 degrees.
• Serve immediately with rice if desired.
• TO FREEZE FOR LATER:.
• If freezing, allow to cool after cooking. Place in a freezable container and freeze for up to 3 months.
• TO REHEAT FROZEN CHOPS:.
• Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until a meat thermometer reads 145.
• IF YOU DON'T HAVE CREOLE SEASONING, USE THIS:.
• 1/4 tsp EACH salt, garlic powder and paprika; ALSO a pinch EACH of dried thyme, ground cumin and cayenne pepper.