COUNTRY PORK CHOP SUPPER
It doesn't get much easier than this quick and hearty all-in-one slow cooker meal. And it doesn't get much tastier, either! -Sandy Mullen of Gage, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place pork chops in a greased 5-qt. slow cooker. In a large bowl, combine the gravy, soup, ketchup, chives, pepper, soy sauce and seasoned salt; pour over pork. , Stir in potatoes; cover and cook on low for 4-5 hours. Stir in vegetables and cook 1 hour longer or until meat and potatoes are tender.
Nutrition Facts : Calories 367 calories, Fat 10g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 1353mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 6g fiber), Protein 29g protein.
COUNTRY PORK SOUP
When I was young, we ate a lot of pork and chicken. I suppose it was less expensive than beef. I've eaten many bowls of this hearty filling soup while sitting at my grandma's table.
Provided by Sandy in Oklahoma
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Add oil to dutch oven and heat over medium heat. When oil is heated, add pork and brown. Add carrots, celery and potatoes. Cook 1 minute. Add remaining ingredients except okra. Cover and simmer 1 hour, stirring often.
- Add okra and cook 15 additional minutes.
- Serve with crackers or cornbread.
COUNTRY PORK STEW
Categories Pork Stew Low Carb Low Fat Kid-Friendly Back to School Healthy Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat olive oil in heavy large Dutch oven over medium-high heat. Add pork and stir until pork is brown, stirring constantly, about 4 minutes. Transfer pork to bowl. Add onion, garlic and sage to Dutch oven and sauté until onion is tender, about 10 minutes. Return pork and any juices in bowl to Dutch oven. Season with pepper. Add remaining ingredients. Simmer over medium heat until pork is very tender when pierced with fork, approximately 1 hour.
KIRSTEN'S FRIED PORK CHOPS WITH COUNTRY GRAVY
Kirsten Goldberg was one of the pantry cooks at Boulevard. One night when I was eating at the counter opposite her station, I asked her if she had a favorite pork recipe to contribute to my book. She didn't hesitate a second and replied, "The pork chops with country gravy my mom served for breakfast." null Most times when I've had fried chops, I've been disappointed because the meat is always ends up dry from overcooking. The solution is to give the chops a quick soaking in a simple flavor brine of salt, sugar and water. If you're serving them for breakfast, brine them the night before for 2 to 4 hours. Remove the chops from the brine and keep them, wrapped, in the refrigerator until you're ready to cook them. Otherwise make breakfast a little later ? 2 hours in the brine should be enough to make them succulent. null Serve these chops in true Midwestern style with warm biscuits ? some folks spoon the gravy over the biscuits as well as the chops ? and fried or poached eggs. If you're really feeling like going "whole hog", serve up a mess of grits, too.
Provided by Food Network
Categories main-dish
Time 4h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the brine: Put the water in a large bowl and stir in the salt and sugar until the sugar is dissolved. Add the ice cubes and cool the mixture to at least 45 degrees F. Submerge the pork chops in the brine. Refrigerate for 2 hours or up to 4. Remove the pork chops from the brine, pat dry, and wrap in plastic wrap. Store in refrigerator until ready to cook. To make the gravy: In a large skillet, cook sausage over medium heat, breaking it up with a spatula or fork. Pour off all but 2 tablespoons of the fat and discard. Reserve the fat in a cup for cooking chops. Sprinkle the flour over the cooked sausage in the skillet; stir to coat. Gradually stir in the half-and-half, nutmeg and Worcestershire sauce. Cook, stirring, until the sauce thickens, scraping up any browned bits from the bottom of the pan. Add more half-and-half if the sauce becomes too thick. Season, to taste, with salt, pepper and hot sauce. Cover the skillet and set aside while you cook the chops. Sprinkle the chops generously with pepper. Dredge then in the flour, shaking off excess. In a large, heavy skillet, heat the reserved fat plus additional oil to a depth of 1/8-inch over medium-high heat. Put the chops in the pan, as many as will fit without crowding, and fry until golden brown, about 2 to 3 minutes. Turn and cook on the other side, 2 to 3 minutes. If you're cooking more than one batch of chops, keep the fried chops warm in a preheated 250 degrees F oven. To serve, put 1 chop on each diner's plate (you will have 2 remaining for second helpings) and spoon the gravy over them. Serve extra gravy on the side to pour biscuits or grits.;
COUNTRY-STYLE PORK CHOPS
Sliced mushrooms and a rich blend of gravy and sour cream put the country-style in this weeknight-quick pork chop recipe.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium heat. Add mushrooms and onions; cook 5 min. or until mushrooms are tender and release most their liquid, stirring occasionally. Spoon into medium bowl; stir in gravy.
- Add chops to skillet; cook 3 to 5 min. on each side or until evenly browned on both sides. Season with pepper.
- Pour gravy mixture over chops; simmer on medium-low heat 10 to 15 min. or until chops are done (145ºF). Transfer chops to platter, reserving gravy mixture in skillet. Let chops stand 3 min.
- Meanwhile, stir sour cream into mushroom mixture in skillet; cook on low heat 2 to 3 min. or until heated through, stirring frequently.
- Spoon mushroom mixture over chops.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
FRESH COUNTRY PORK SAUSAGE WITH PEPPER AND SAGE
Pork Sausage that is great for breakfast with eggs and grits.
Provided by James Villas
Categories Pork Breakfast Brunch Fry Summer Bon Appétit Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 28 three-inch patties
Number Of Ingredients 7
Steps:
- Combine 1/3 pork and 1/3 pork fat in processor. Using on/off turns, process mixture until finely ground. Transfer to large bowl. Repeat with remaining pork and pork fat in 2 more batches. Sprinkle water, sage, salt, and red and black pepper over pork. Using moistened hands, mix sausage just until blended. Wrap sausage in plastic and chill. (Sausage can be prepared up to 3 days ahead. Keep refrigerated.)
- Form sausage into 3-inch-diameter patties. Heat heavy large skillet over medium heat. Fry patties in batches until browned and cooked through, about 5 minutes per side. Drain on paper towels; keep warm. Transfer to platter and serve.
SLOW COOKER COUNTRY STYLE PORK ROAST RECIPE
The slow cooker is one of my favorite ways to cook a pork roast and this recipe is one of the best- plus, it makes it's own gravy!
Provided by Six Sisters
Yield 8
Number Of Ingredients 12
Steps:
- Spray the inside of your slow cooker with non-stick cooking spray.
- Place carrots in the bottom of the slow cooker.
- Cut the roast in half. Place flour, seasoned salt, onion powder, garlic powder, ground mustard, and oregano in a gallon-sized Ziploc bag. Add one half the roast to the bag, seal the bag, and shake until the roast is entirely coated. Repeat with other half of the roast.
- Heat a large skillet over medium high heat. Add olive oil and brown roast on all sides (I did each side for about 2-3 minutes). Place both halves of the roast in the slow cooker.
- Pour the chicken broth on top of the roast and cook on low for 6 hours (or until pork is tender).
- Remove roast from slow cooker and using a slotted spoon, remove the carrots.
- Measure out 3 cups of liquid from the slow cooker and pour into a medium saucepan, bring to a boil. In a small bowl, mix together cornstarch and water, then pour into saucepan. Bring to a boil and cook for 2-3 minutes or until gravy thickens up.
- Serve with mashed potatoes and pour gravy on top.
COUNTRY FRIED PORK CHOPS WITH CREAM GRAVY
Make and share this Country Fried Pork Chops With Cream Gravy recipe from Food.com.
Provided by lazyme
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, salt and pepper in a plate or shallow dish.
- Dredge pork chops in seasoned flour (reserve unused flour).
- Heat 4 tablespoons of oil in a large skillet.
- When hot, add the flour coated pork chops and brown on medium-high.
- Turn and brown on the other side.
- Add 1/4 cup water.
- Reduce heat, cover pan and simmer for 30 minutes or until pork chops are done.
- Remove cover, increase the heat and recrisp the chops.
- Remove chops to a paper towel lined plate.
- Stir up any flour "crispies" to loosen.
- Add more oil if needed to make about 3 tablespoons.
- Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned.
- Add 2 cups of milk all at once and continue stirring until thickened and bubbly.
- If the gravy is too thick, add some water.
- Add a couple of drops of gravy coloring (Kitchen Bouquet) if needed to give the gravy a rich color.
- Season with salt and pepper.
- Serve pork chops with cream gravy.
COUNTRY PORK CHOP DINNER
Jean Lawson shares this treasured recipe that pairs tender chops with hearty carrots and potatoes. "This satisfying supper, smothered in a golden sauce seasoned with thyme, is truly spirit-warming," notes the Dover, Delaware cook.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook pork and onion in oil until meat is browned and juices run clear; drain. Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if desired and thyme; pour over vegetables. Bring to a boil; reduce heat. , Cover and simmer for 25-30 minutes or until meat and vegetables are tender.
Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 362mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.
GRANDMOTHER'S PORK CHOP DINNER
This was my grandmother's recipe. I thought I would share with others. I hope you enjoy it as much as me. This recipe can be adjusted to serve however many.
Provided by Colleen Volcjak
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Place the bacon in a large, deep skillet with a lid, and cook over medium-high heat, turning occasionally, until cooked through but not crisp, about 6 minutes. Remove the bacon from the skillet and set aside to cool. Chop into small pieces.
- Sear the pork chops until browned on each side.
- Place the pork chops, bacon, onion, and potato slices into the skillet, and pour the water over the ingredients. Cover the skillet, bring to a boil over medium heat, reduce the heat, and simmer until the potatoes are tender, about 30 minutes. Sprinkle with salt and pepper, and serve.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 33.3 g, Cholesterol 82.3 mg, Fat 18.9 g, Fiber 4.5 g, Protein 33.6 g, SaturatedFat 7.1 g, Sodium 305.6 mg, Sugar 3.7 g
More about "countryporksoup recipes"
BAKED PORK CHOPS RECIPE - COUNTRY RECIPE BOOK
From countryrecipebook.com
4.6/5 (29)Total Time 1 hr 5 mins
COUNTRY BAKED PORK CHOPS AND RICE - THE SEASONED MOM
From theseasonedmom.com
HOW TO MAKE THE PERFECT COUNTRY PâTé | PORK | THE GUARDIAN
From theguardian.com
COUNTRY-FRIED PORK WITH GRAVY | COOK'S COUNTRY
From cookscountry.com
COUNTRY LIFE FOODS - VEGAN FOOD AT GREAT PRICES
From countrylifefoods.com
SHOUP'S COUNTRY FOODS - WELCOME TO SHOUP'S
From shoupscountry.com
COUNTRY STYLE PORK RIB STEW - MARILENE CAETANO
From marilenecaetano.com
CANTONESE PORK SOUP WITH CARROTS & CHINESE YAM - THE WOKS OF LIFE
From thewoksoflife.com
10 BEST GROUND PORK SOUP RECIPES | YUMMLY
From yummly.com
COUNTRY FRIED PORK CHOPS - DISH 'N' THE KITCHEN
From dishnthekitchen.com
TRADITIONAL ROMANIAN SOUR SOUP WITH PORK AND VEGETABLES
From thebossykitchen.com
50 BEST COUNTRY COOKING STYLE RECIPES - DIY JOY
From diyjoy.com
PORK SOUP RECIPES | ALLRECIPES
From allrecipes.com
EASY COUNTRY-STYLE PORK RIBS IN THE OVEN - BAKING MISCHIEF
From bakingmischief.com
COUNTRY FOOD | NUNAVUT FOOD SECURITY COALITION
From nunavutfoodsecurity.ca
FOOD SMART - ABOUT US - COUNTRY FOODS
From countryfoods.com
COUNTRY-FRIED PORK STEAK | SCHNUCKS
From nourish.schnucks.com
SOUTHERN FRIED PORK CHOPS WITH COUNTRY GRAVY - WILDFLOUR'S …
From wildflourskitchen.com
RECIPE: COUNTRY PORK SOUP (WITH CABBAGE AND TOMATOES)
From recipelink.com
COUNTRY-STYLE PORK STEW - BETTER HOMES & GARDENS
From bhg.com
HOME - COUNTRY PURE FOODS
From countrypure.com
PORK VEGETABLE SOUP - MY COUNTRY TABLE
From mycountrytable.com
CABBAGE AND PORK SOUP RECIPE - PILLSBURY.COM
From pillsbury.com
THE 35 BEST GROUND PORK RECIPES - GYPSYPLATE
From gypsyplate.com
TOP'S CHINA
From topschinarestaurant.com
THE BEST BAKED COUNTRY STYLE PORK RIBS – EASY RECIPE
From farmhouseharvest.net
NEW MEXICO POSOLE RECIPE WITH PORK (PORK POZOLE VERDE)
From highlandsranchfoodie.com
COUNTRY PORK SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
OUR MOST POPULAR PORK RECIPES - FOOD NETWORK
From foodnetwork.ca
SLOW-COOKER COUNTRY-STYLE PORK AND ONIONS RECIPE - PILLSBURY.COM
From pillsbury.com
COUNTRY FRIED PORK - I AM HOMESTEADER
From iamhomesteader.com
10 BEST GROUND PORK AND CABBAGE SOUP RECIPES | YUMMLY
From yummly.com
PORK RECIPES – NEAR COUNTRY PROVISIONS
From nearcountry.com
COUNTRY STYLE PORK CHOPS IN GRAVY - DEEP SOUTH DISH
From deepsouthdish.com
HOW TO COOK PORK SHOULDER COUNTRY STRIPS | EHOW
From ehow.com
OUR SERVICES - COUNTRY FOODS
From countryfoods.com
You'll also love