BAKED PORK CHOPS
This simple preparation is perfect for a weeknight -- just shake and bake!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
- Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes.
- Serve immediately with lemon wedges if using.
MODENESE PORK CHOPS
Everyone who has this loves it! It's surprisingly simple and quick. Garlic, rosemary, and white wine flavor the pork. The aroma is wonderful. Try steaming fresh broccoli, then frying it in the pan juices for a perfect side dish.
Provided by Stephanie Knewasser
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.
- Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 1.5 g, Cholesterol 88 mg, Fat 19.2 g, Fiber 0.1 g, Protein 23.2 g, SaturatedFat 10.3 g, Sodium 698.3 mg, Sugar 0.3 g
PORK CHOPS WITH DIJON SAUCE
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)
Provided by Julia Reed
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
- Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
- Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams
DEE'S PORK CHOPS CASSEROLE
yummy moist pork chops and pototoes that take no time at all to prepare. My young daughter loves this meal.
Provided by nnreq
Categories Pork
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- spray a 13x9 inch pan with cooking spray.
- slice potatoes and lay in the bottom of the pan.
- lay pork chops on top of potatoes.
- pour soup over potatoes and chops.
- sprinkle with onion soup mix.
- cover with foil and bake at 350 degrees for 1 hour.
- remove foil and bake another 15 minutes.
Nutrition Facts : Calories 560.4, Fat 19.3, SaturatedFat 6.1, Cholesterol 75.5, Sodium 1283.8, Carbohydrate 66.2, Fiber 7.6, Sugar 5.3, Protein 30.9
PORK CHOPS WITH CIDER LEEKS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the pork chops on both sides with the fennel seeds and a few pinches each of salt and pepper. Set aside while you prepare the vegetables.
- Melt the butter in a large wide pot or Dutch oven over medium heat. Add the lemon zest strips, garlic and rosemary and cook, stirring, until the garlic is softened, 1 to 2 minutes. Stir in the leeks, sliced fennel, 1/2 teaspoon salt and a few grinds of pepper. Pour in the cider, cover and reduce the heat to medium low. Cook, stirring occasionally, until the leeks and fennel are tender but not browned, 15 to 20 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Working in two batches if necessary, add the pork chops and cook until well browned but still rosy near the bone, 4 to 5 minutes per side. Transfer to a plate and let rest 5 minutes.
- Discard the rosemary from the leeks and stir in the lemon juice and 1/4 cup fennel fronds; season with salt and pepper. Divide among plates and top with the pork. Drizzle with any accumulated juices from the pork plate and sprinkle with a few more fennel fronds.
Nutrition Facts : Calories 540, Fat 32 grams, SaturatedFat 11 grams, Cholesterol 124 milligrams, Sodium 545 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 40 grams, Sugar 12 grams
DEE'S STUFFED PORK CHOPS
Make and share this Dee's Stuffed Pork Chops recipe from Food.com.
Provided by Dienia B.
Categories Pork
Time 2h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauté the onion and celery in butter.
- Add to the stuffing mix, prepared with the amount of liquid indicated on the box.
- Add egg and mix.
- Cut a pocket in the pork chops; be careful not to cut yourself; I know that's funny coming from me, lol.
- Stuff pork chops and place in a baking dish.
- Shake soy sauce and Worcestershire sauce over the pork chops.
- Sprinkle with Season-All salt, salt, and pepper.
- Next, plop the mushroom soup, mixed with a little water, over the top to make a smooth gravy.
- Cover with foil paper.
- Bake for 90 minutes at 375 degrees Fahrenheit or until the pork chops are very tender. You can take the foil off for the last 10 minutes to brown the chops, if you want to brown them a little. Make sure you don't lose all the liquid or they will dry out.
Nutrition Facts : Calories 653.9, Fat 30.9, SaturatedFat 11.4, Cholesterol 199.5, Sodium 2007.5, Carbohydrate 41.6, Fiber 2.3, Sugar 6.4, Protein 49.4
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