GRANDMA NEELY'S FRIED PORK CHOP VEGETABLE SOUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h13m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color. Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.
- Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees F. In a large casserole dish, mix together flour, and season with salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray.
- Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas, and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley.
PAN FRIED PORK CHOPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Salt and pepper both sides of the pork chops.
- Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
- Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
- Delicious and simple! Serve with smashed new potatoes.
DEEP FRIED PORK CHOP WITH VEGETABLE SOUP
THIS SOUP IS SO GOOD, MY HUSBAND LOVES IT AND ON A COLD WINTER DAY IT WARMS THE SOUL....
Provided by Teresa Howell
Categories Vegetable Soup
Number Of Ingredients 13
Steps:
- 1. FOR THE PORK CHOPS PEANUT OIL TO FRY 1 1/2 CUPS ALL-PURPOSE FLOUR 1 TABLESPOON SEASONING SALT 1 TEASPOON GROUND BLACK PEPPER 4 (1-INCH THICK) BONE-INCENTER CUT PORK CHOPS
- 2. IN A LARGE POT OVER MEDIUM HEAT, MELT BUTTER AND SAUTE CARROTS, CELERY AND ONION UNTIL SOFTENED, ABOUT 5 MINUTES.
- 3. ADD THE FLOUR TO THE VEGETABLES AND BLEND WELL. COOK FLOUR UNTIL IT ACHIEVES A SLIGHT BLONDE COLOR.
- 4. NEXT, STIR IN THE TOMATO PASTE AND ALLOW TO SLIGHTLY COOK, ABOUT 1 TO 2 MINUTES. POUR IN VEGETABLE BROTH WHILE STIRRING AND BRING SOUP TO A BOIL.
- 5. REDUCE HEAT AND ADD THE CAN OF DICED TOMATOES AND THE POTATOES. SIMMER UNTIL POTATOES ARE COOKED THROUGH, ABOUT 20 MINUTES.
- 6. MEANWHILE PREHEAT THE PEANUT OIL IN A ELECTRIC FRYER WITH A DEEP-FRYER THERMOMETER TO 325 DEGREES F.
- 7. IN A LARGE CASSEROLE DISH, MIX TOGETHER FLOUR, AND SEASON WITH SALT AND PEPPER. DREDGE CHOPS IN FLOUR MIXTURE, PATTING EXCESS FLOUR OFF.
- 8. PLACE CHOPS, 2 AT A TIME, IN FRYER AND COOK UNTIL COOKED THROUGH, ABOUT 6 MINUTES. COOL SLIGHTLY AND REMOVE TO A PAPER TOWEL LINED SHEET TRAY.
- 9. ADD THE COOKED CHOPS TO SOUP AND SIMMER ANOTHER 30 MINUTES, OR UNTIL THE MEAT FALLS OFF THE BONE. DURING THE LAST 10 MINUTES OF COOKING, ADD THE CORN, PEAS, AND GREEN BEANS. LADLE SOUP INTO INDIVIDUAL BOWLS, TOP WITH A PORK CHOP AND SPRINKLE WITH PARSLEY.
EASY PORK CHOPS WITH CREAM OF MUSHROOM SOUP
We love this pork chop recipe.
Provided by Becky Lemcke Thompson
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix together flour, salt, and pepper in a rimmed plate. Dredge pork chops in flour mixture; shake off excess.
- Heat oil in a large skillet over medium-high heat. Add pork chops and cook, turning halfway, until browned on both sides, about 2 minutes per side. Place chops in an 11x17-inch baking dish.
- Stir canned soup and water together in a small bowl until well blended. Pour over pork chops and sprinkle with 1/2 of the fried onions.
- Cover and bake in the preheated oven until bubbling, about 50 minutes. Stir in sour cream and top with remaining onions.
- Return to the oven and bake, uncovered, until sauce is hot, about 10 minutes more.
Nutrition Facts : Calories 421 calories, Carbohydrate 14.2 g, Cholesterol 71.5 mg, Fat 28.3 g, Fiber 0.1 g, Protein 25.4 g, SaturatedFat 9.8 g, Sodium 529.6 mg, Sugar 0.8 g
PORK CHOP SOUP
A cheap but tasty, hearty soup that you'll always have seconds of. Serve fresh, with bread if desired.
Provided by Oisín Ó Searcóid
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 17
Steps:
- Place pork chops, paprika, oregano, garlic powder, salt, pepper, chili powder, bay leaf, chicken broth, water, and soy sauce in a large stock pot. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 hour. Remove the pork chops and set aside to cool.
- Whisk 3/4 cup of the cooking liquid with the flour; set aside. When the pork chops are cool remove and discard any bones or fat. Chop or shred the meat into bite size pieces.
- Add the potato, broccoli, carrot, onion, celery, and cooked pork back to the pot. Bring the mixture to a boil, stir in the flour mixture. Reduce heat and simmer for 1 hour. Remove the bay leaf and gently mash the potatoes before serving.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 21 g, Cholesterol 18.1 mg, Fat 4 g, Fiber 3.1 g, Protein 9.6 g, SaturatedFat 1.5 g, Sodium 406.8 mg, Sugar 2.1 g
AUNT JENNY'S DEEP-FRIED SEASONED PORK CHOPS
These chops are tender and juicy on the inside and crispy golden brown on the outside and so flavorful!! Serve with fried potato wedges for a delicious "finger-food" dinner or with mashed red-skinned potatoes, sweet corn and green beans for a bigger meal! We also sprinkle Frank's Redhot on these chops when gobbling them up!! Finger-lickin' good! :D
Provided by Aunt Jennys Cookin
Categories Pork
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat deep fryer to 375 degrees.
- 2. Whisk together egg and milk.
- 3. In large bowl combine flour, salt, Lawry's, Garlic powder, pepper, Italian Herb Seasoning, meat tenderizer, Accent, Hungarian paprika and ground Cayenne pepper. Stir until mixed well.
- 4. Pound out pork chops with meat tenderizing hammer on both sides and cut in half along the width so that you have 20 halves.
- 5. Place half of the halves in the egg/milk mixture and let sit for 2 - 5 minutes.
- 6. Coat each piece well with flour mixture until completely covered and gently shake off excess.
- 7. Deep-fry chops, 5-8 pieces at a time (depending on the size of your fryer) for 4 - 5 minutes, until golden brown and crispy. Allow chops that are waiting to be fried to soak in the milk/egg mixture until ready to coat with flour.
- 8. Drain well. Repeat process for remaining chops until all are fried and serve!
- Note: Frank's Redhot sauce is an awesome flavor if sprinkled on top before eating!
PORK VEGETABLE SOUP
Steps:
- Sprinkle pork with garlic powder. In a large skillet, brown pork in oil; drain., Transfer to a 4-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.
Nutrition Facts : Calories 258 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 357mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
DEEP FRIED PORK CHOPS
I fry my chops many different ways, but this is one of my fav recipes. It's definitely adaptable, so make any changes you like.
Provided by Dorisha L.
Categories Pork
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 7 ingredients and make sure all chops are evenly coated. Refrigerate for 2-6 hours.
- Preheat oil until Hot. (Oil should sizzle when sprinkled with a bit of flour when ready).
- Dredge pork chops in flour until completely coated. Cooking one chop at a time, drop into the hot oil until cooked through. ( about 4-5 minutes).
Nutrition Facts : Calories 600.5, Fat 31.8, SaturatedFat 9.6, Cholesterol 170.8, Sodium 205.3, Carbohydrate 20, Fiber 1, Sugar 0.6, Protein 54.6
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