Pioneer Woman Pork Chop Recipes

Steps:

• Preheat the oven to 200 degrees F.
• Mix together the flour, black pepper, seasoning salt and salt on a plate.
• Sprinkle the pork chops with a little salt and black pepper on both sides, then, one at a time, dredge in the flour mixture and set aside.
• Heat the vegetable oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, cook the pork chops in groups of 4, until golden on both sides, 5 to 6 minutes total. Keep the chops warm in the oven until they are all cooked, then serve.

Steps:

• Heat the oil in a medium skillet over medium-high heat. Put the flour in a shallow dish. Season the pork chop with salt and pepper. Dredge in the flour and add to the skillet. Cook until golden, about 5 minutes, then flip and cook to desired doneness, about 3 minutes more. Give the lemon half a good squeeze over the chop.
• Next, add the cannellini beans and spinach to a medium skillet set over medium-high heat. Season with salt and pepper and cook, stirring occasionally, until the beans are warmed through and the spinach is just wilted, 3 to 4 minutes. Give the beans and spinach a good squeeze of the lemon half.
• Serve the beans and spinach alongside the pork chop with the lemon wedges for squeezing over.

Steps:

• Preheat the oven to 475 degrees F.
• In a small bowl, mix together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, 2 tablespoons of the olive oil and 1 teaspoon of the pepper until combined.
• Brush the mixture over the chops on both sides and place in a row on one side of a sheet pan using tongs.
• In a medium mixing bowl, add the potatoes, 2 tablespoons of olive oil, 1 tablespoon of the ranch dressing mix and 1/4 teaspoon of pepper and toss to coat. Tip onto the middle of the sheet pan next to the pork chops. Bake for 15 minutes.
• Meanwhile, add the beans to a bowl along with the remaining olive oil, ranch mix and 1/4 teaspoon pepper and toss.
• When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Toss the potatoes and add the green beans to the empty space at the side of the baking sheet. Bake until the vegetables are just beginning to brown, about 7 minutes more. Garnish with the parsley leaves and serve.

Steps:

• Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
• Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
• Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture.
• Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.
• To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.
• Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.
• Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.