PESTO PORK CHOPS
I love finding new and easy recipes that are also inexpensive and quick. This pork chop recipe is all that and more! This serves two people but is very easy to double. From my local paper.
Provided by Bekah
Categories Pork
Time 11m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Put flour, salt and pepper on a plate and combine.
- Dredge both sides of pork chops in flour, and shake off any excess.
- Spray a skillet with the cooking spray and preheat on medium-high.
- Add the chops and brown on each side for two minutes.
- After they are browned, spread the pesto sauce over the chops and put lid on the skillet.
- Continue cooking for an additional two minutes or until they reach 160 degrees.
- The chops will be juicy and not dried out.
- Enjoy!
Nutrition Facts : Calories 292.1, Fat 11.9, SaturatedFat 4.2, Cholesterol 114, Sodium 81.8, Carbohydrate 6, Fiber 0.2, Protein 37.5
PESTO TOPPED PORK CHOPS
If unable to find prepared pesto. Stir together 2 T chopped fresh basil, 2 T grated Paremsan cheese, 1 clove garlic and 1 t olive oil.
Provided by LMillerRN
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill.
- When grill is heated, lightly spray with cooking spray. Place pork chops on bottom grill surface; close grill. Cook 3 minutes.
- Tope each chop with 1/2 T pesto and sprinkle with bread crumbs; close grill. cook 2-3 minutes or until chops are no longer pink and meat thermometer reads 160. Place on serving plate; top each with 1/2 T remaining pesto.
PANKO FRIED PORK CHOPS WITH TEXAS TOAST
I absolutely love the fried pork chop from Bertha's Kitchen in Charleston. If you're ever in my neck of the woods, you've got to go there and try it! This sandwich is inspired by her fried pork chop, with my spin, of course. For that extra crunch, I coat the pork chops in panko breadcrumbs after they've had a dip in some seasoned buttermilk.
Provided by Kardea Brown
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pour the oil to a depth of 1 inch in a large cast-iron skillet with high sides. Heat the oil to 350 degrees F.
- Meanwhile, sprinkle the pork chops with salt and pepper and set aside. Set up the dredging station: Place the flour in a shallow dish. Whisk together the eggs, buttermilk and mustard in a separate shallow dish. Combine the panko and House Seasoning in a third shallow dish.
- Dredge one pork chop in the flour. Dip in the eggs, then in the panko. Place on a wire rack and repeat the process with the remaining pork chops. Fry the pork chops, in batches, until golden brown and a meat thermometer inserted in the thickest portion registers 145 degrees F, 3 to 4 minutes. Serve hot with the Texas toast.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
STOVETOP PORK CHOPS AND POTATOES
Super quick and easy. A family favorite.
Provided by Carolyn Hilliard Nelson
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Coat a large skillet or frying pan with non-stick cooking spray and brown chops over medium-high heat.
- Turn chops and add onions. Layer sliced potatoes on to of chops and sprinkle with salt and pepper.
- Combine soup, water and milk. Pour soup mixture into skillet. Add more water or milk if necessary to cover the potatoes.
- Cover pan and cook until potatoes are tender, about 45 minutes.
Nutrition Facts : Calories 301 calories, Carbohydrate 38.9 g, Cholesterol 38.1 mg, Fat 8.3 g, Fiber 3.5 g, Protein 17.9 g, SaturatedFat 2.6 g, Sodium 805.4 mg, Sugar 4.5 g
PERFECT FRIED PORK CHOPS RECIPE
These Perfect Fried Pork Chops are full of flavor and are so easy to make.
Provided by Kristen Hills
Categories Main Course
Time 21m
Number Of Ingredients 8
Steps:
- Rinse pork chops and pat dry with paper towels, making sure to remove all excess moisture.
- In a medium bowl, combine flour, seasoned salt, black pepper, steak seasoning, and salt to taste.
- Dip each side of the pork chops into the seasoning mixture, then set aside on a plate.
- Heat canola oil over medium-high heat in a large skillet and once it is hot (between 325-375 degrees F), add butter to the skillet.
- When the butter is melted, cook pork chops 2 to 3 minutes on the first side; 1 to 2 minutes on the other side.
- Dispose of the excess oil.
- Remove fried pork chop to a plate and repeat with remaining porch chops.
- Store them in an airtight container to eat them as leftovers on busy weeknights.
Nutrition Facts : Calories 443 kcal, Carbohydrate 6 g, Protein 36 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 117 mg, Sodium 386 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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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