NO-FUSS PORK CHOPS
These tender, mouthwatering chops taste a bit like sweet-and-sour pork but require little attention or time. I prepare them year-round, whenever I'm on a tight schedule but still want something scrumptious.-Sally Jones, Lancaster, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients. In a large skillet, heat 1 tablespoon oil over medium heat; brown pork chops on both sides. Remove from pan., In same pan, saute onions in remaining oil over medium heat until tender. Add juice mixture; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add pork chops; cook, covered, until a thermometer inserted in pork reads 145°, 2-3 minutes. Let stand, covered, 5 minutes before serving. If desired, serve over noodles and top with green onions.
Nutrition Facts : Calories 315 calories, Fat 15g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 28g protein.
MOM'S BEST PORK CHOPS
Tender and crunchy breaded pork chops are everyone's favorite!
Provided by AREJAY59
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
- Bake for 45 minutes in the preheated oven, turning once. Serve immediately.
Nutrition Facts : Calories 520.6 calories, Carbohydrate 48.7 g, Cholesterol 121.4 mg, Fat 21.3 g, Fiber 2.1 g, Protein 31.5 g, SaturatedFat 4.4 g, Sodium 816 mg, Sugar 0.5 g
LIPTON NO-FUSS PORK CHOPS
My family really enjoyed these pork chops. When I made these I used 5 bone-in pork chops that I cut the bone out of. I used a bit more mayonnaise, soup mix, and 1 small onion. I don't think salt is needed in this recipe. My pork chops took another 10 minutes to finish cooking. I got this recipe from Aphrodite's Goodies.
Provided by internetnut
Categories Lunch/Snacks
Time 35m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven at 350º degrees F.
- Rinse pork chops, then pat dry with paper towel.
- Cover baking dish with aluminum for easy clean up, then spray some Pam on the dish to prevent meat from sticking.
- Place the pork chops on the greased baking dish. Season liberally on both sides with the salt, pepper, and Lipton pack. Top each lightly with mayonnaise, then parmesan. Sprinkle the onions over the pork chops, and Spray a little Pam on the pork chops.
- Bake, uncovered, for about 20 minutes or until the meat is done.(It's best if you have a meat thermometer and cook till at 160 degrees) DO NOT OVERCOOK or else it will be dry. If you would like a crispier top, place under broiler for a couple of minutes but do then reduce your original cooking time by 4 minutes.
Nutrition Facts : Calories 384.1, Fat 17.7, SaturatedFat 6.7, Cholesterol 135, Sodium 1052.5, Carbohydrate 8.4, Fiber 0.7, Sugar 1.1, Protein 45
NO-FUSS PORK CHOPS
Make and share this No-Fuss Pork Chops recipe from Food.com.
Provided by Chef TraceyMae
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Chops should be 3/4-1" thick. Trim and brown lightly on both sides over medium heat.
- Place in shallow baking dish.
- Combine remaining ingredients and spoon evenly over chops.
- Cover pan and bake for 1 hour or until tender.
NO-PEEK PORK CHOPS
Steps:
- Sprinkle rice in a 9x13-inch casserole. Mix butter and milk in small bowl; pour over rice.
- Mix mushroom and celery soups together. Pour over rice. Arrange pork chops on top. Sprinkle with onion soup mix.
- Bake, tightly covered, at 325 degrees F for 2 1/2 hours.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PAN-SEARED PORK CHOPS
The secret to the juiciest, most flavorful pork chop is a simple brine with just two ingredients: salt and sugar (okay, maple sugar). Once you've brined, a stepped-up weeknight dinner is just a sear, baste, and bake away.
Provided by Naomi Pomeroy
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brine: In a medium saucepan, bring water, salt, and maple sugar to a boil over high heat. Stir until dissolved, 5 minutes. Turn off heat and add ice to the concentrated brine, diluting and quickly chilling it so you can use it right away. (Alternately, add 3 cups cold water to the concentrated brine and chill in the refrigerator at least 1 hour before using.)
- Pork Chops: Three hours before you plan to cook the pork chops, place them in a gallon-size zip-top bag set in a bowl (for easy pouring and clean-up), then pour in the brine, making sure the chops are submerged. Seal, and chill in the refrigerator 2 hours.
- Remove pork chops from bag and discard brine. Dry chops well with paper towels. Allow meat 1 hour to come to room temperature (this will ensure even cooking). Season each chop on both sides with salt and pepper.
- Preheat oven to 400 degrees F. Place a rimmed baking sheet in the oven. Meanwhile, heat a skillet over high heat. Add 1 tablespoon oil and heat until rippling but not smoking, 2 minutes. Sear pork chops, 1 at a time, pressing the meat down with a heavy plate or bowl to get an even, golden sear on the bottom, 1-2 minutes per side. Repeat with remaining oil and pork chops. Finish the chops by placing back in the pan, 2 at a time (for a 9-inch skillet). Turn off heat and add 3 tablespoons butter and a sprig of thyme. Tilt the pan and, using a long-handled spoon, baste the chops with the butter. Repeat with remaining chops and butter.
- Finish by placing all of the pork chops on the preheated baking sheet and roasting in the oven 3-5 minutes. Chops will be done when they're springy to the touch and the thickest part, near the bone, reaches 120 degrees F.
- Assembly: Transfer chops to a bed of thyme and tent lightly with foil to rest, 5-7 minutes. Remove tent, discard thyme, and serve.
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