ROSEMARY PORK CHOPS
Provided by Kimberly Schlapman
Categories Sauté Kid-Friendly Dinner Pork Chop Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Combine 1/2 cup of the olive oil, the vinegar, rosemary sprigs, garlic, and brown sugar in a large zip-top bag. Add the pork chops to the marinade and seal. Massage the chops in the bag to coat them well. Refrigerate for at least 2 hours to marinate.
- 2. Remove the pork chops from the marinade and pat them dry. (Discard the marinade.) Let the pork chops come to room temperature for 15 minutes. Season with salt and pepper on both sides, then dredge them in flour.
- 3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the pork and pan fry until they're cooked through, 4 to 6 minutes per side. Sprinkle the remaining rosemary on top of the chops at the very end for more flavor.
MARY'S PAPRIKA PORK IN A POT
Delicious and simple paprika pork dish, easy to make, great for home freezing
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 5
Steps:
- Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
- Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
- Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.
Nutrition Facts : Calories 357 calories, Fat 18.7 grams fat, SaturatedFat 7.6 grams saturated fat, Carbohydrate 11.3 grams carbohydrates, Fiber 1.3 grams fiber, Protein 36.5 grams protein, Sodium 0.52 milligram of sodium
MUSTARD & ROSEMARY PORK CHOPS
Marinate these succulent pork chops in mustard, rosemary and garlic, then griddle for 10 minutes for a quick dinner. They're also a great addition to a barbecue
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 6
Steps:
- Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper. Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hrs.
- Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny. To cook on a griddle, heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice. As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt. To help the meat relax a little, leave it loosely covered with foil for about 10 mins before serving.
Nutrition Facts : Calories 506 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 1.07 milligram of sodium
MARY'S SWEET AND SOUR SPARE RIBS OR PORK CHOPS
I grew up enjoying this recipe at my Grandma's house. Now I make it for my family! You will love the sauce poured over boiled potatoes...yummm For this recipe you can use either spare ribs or pork chops, But I prefer the ribs!
Provided by JenfromOro
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut meat up, and place in a large roasting pan. You can use as much meat as you want to cover the bottom of the roaster.
- Cook for 45 minutes at 375 degrees. Drain off fat. Salt and pepper the meat.
- Combine water, ketchup, vinegar, brown sugar and chili powder; pour over the meat and bake for 1 1/2 hours.
- When cooked thicken with 2 tbsp of cornstarch.(I mix the cornstarch with a little water and then pour it in the sweet and sour mixture, its a little easier).
Nutrition Facts : Calories 412.8, Fat 23.1, SaturatedFat 8.4, Cholesterol 91.4, Sodium 529.4, Carbohydrate 28.1, Fiber 0.3, Sugar 26.8, Protein 22.7
MARY ANN'S PORK CHOPS AND SPANISH RICE
Another one of my favorite recipes of my mom's. This is a great one dish meal that is inexpensive and easy to prepare. Most of my mom's cooking is done by taste and not by measurement, so adjustments should be made according to your own preferences. Enjoy!
Provided by FCR Gal
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add water to tomatoes to equal approximately double than the amount of rice that you are making.
- Combine rice, green pepper, onion, tomatoes and water in 13X9 pan.
- Lay pork chops on top.
- Salt and pepper to taste.
- Cover with foil and bake at 350 for about 45 minutes then uncover for 10 to 15 minutes until chops are browned and rice is soft.
MARY'S PORK CHOPS
This is a one-pot dish that my mother-in-law has made for years. It's very simple and extremely tasty. You could substitute chicken for the pork, or use orzo pasta instead of rice. It can also be made ahead and frozen for the days when you don't want to cook.
Provided by Helen
Categories Pan Fried Pork Chops
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the oil in a large iron skillet or Dutch oven over medium-high heat. Season pork chops with a little salt and pepper, then brown them in the hot oil on both sides. Remove the chops to a plate, and add the syrup, tomato sauce, and tarragon. Reduce heat to medium-low, and when the sauce mixture is warm, return the pork chops to the sauce, and simmer for 15 minutes, or until the chops are cooked through.
- Remove the chops from the sauce, and set aside, keeping warm. Add the rice to the sauce, cover, and cook until rice is tender, about 10 minutes. Serve rice and sauce with pork chops over the top.
Nutrition Facts : Calories 386 calories, Carbohydrate 40.8 g, Cholesterol 80.4 mg, Fat 11.1 g, Fiber 2 g, Protein 29.7 g, SaturatedFat 3.3 g, Sodium 603.8 mg, Sugar 9.6 g
MARY'S PORK CHOPS
This is a one-pot dish that my mother-in-law has made for years. It's very simple and extremely tasty. You could substitute chicken for the pork, or use orzo pasta instead of rice. It can also be made ahead and frozen for the days when you don't want to cook.
Provided by Helen
Categories Pan Fried Pork Chops
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the oil in a large iron skillet or Dutch oven over medium-high heat. Season pork chops with a little salt and pepper, then brown them in the hot oil on both sides. Remove the chops to a plate, and add the syrup, tomato sauce, and tarragon. Reduce heat to medium-low, and when the sauce mixture is warm, return the pork chops to the sauce, and simmer for 15 minutes, or until the chops are cooked through.
- Remove the chops from the sauce, and set aside, keeping warm. Add the rice to the sauce, cover, and cook until rice is tender, about 10 minutes. Serve rice and sauce with pork chops over the top.
Nutrition Facts : Calories 386 calories, Carbohydrate 40.8 g, Cholesterol 80.4 mg, Fat 11.1 g, Fiber 2 g, Protein 29.7 g, SaturatedFat 3.3 g, Sodium 603.8 mg, Sugar 9.6 g
MARY'S PORK CHOPS
Number Of Ingredients 5
Steps:
- Beat egg and milk together set aside. Dip pork chops in egg mixture coat with bread crumbs. Brown on both sides in a 12" skillet, adding a bit of oil, if necessary. Pour broth over the pork chops simmer until fork tender, about one hour. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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