Pork Chops Costeletas De Porco Recipes

Steps:

• Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
• Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the ketchup, cola and brown sugar.
• Place pork chops into a baking pan and pour cola mixture over, coating well. Sprinkle with salt and pepper.
• Bake for about one hour depending on the thickness of the pork chop.

Steps:

• Puree the first 8 ingredients in a blender or food processor.
• Arrange the chops in a dish and pour over the marinade.
• Marinate for 4 hours, turning once or twice.
• Lift out the chops and scrape off any marinade.
• Pat dry with paper towels.
• Heat the butter in a pan, add the chops, cook on a moderate heat 4-5 minutes on each side.
• Remove to a serving platter and keep warm.
• Add the marinade to the casserole, add a little water or white or red wine, bring to a simmer and cook for 5 minutes.
• Pour over chops and serve.

Steps:

• In a small glass or ceramic bowl, whisk together the shallots, thyme, chile, salt, pepper, and lemon juice. Drizzle the oil over in a thin stream, whisking all the time, until the mixture is emulsified. Set aside, covered and refrigerated, for up to 4 hours.
• Trim off any excess fat from the chops and place them in a shallow ceramic or glass roasting dish that will hold them all in one layer.
• In a nonreactive bowl, whisk together the lemon juice, garlic, salt, pepper, chile, and 1 tablespoon of the olive oil. Pour the marinade over the chops, coating both sides, cover and marinate in the refrigerator for at least 1 and up to 3 hours.
• Bring the chops to room temperature for 15 minutes before cooking, and shake dry. In a large castiron skillet, or in 2 skillets if necessary, heat the remaining tablespoon oil over medium-high heat and cook the chops for 5 to 7 minutes on each side (the chops could also be broiled or grilled). Serve immediately, garnished with thyme vinaigrette.

Steps:

• Rub both sides of chops with adobo.
• Place chops in a deep baking dish. In a separate bowl, mix together orange juice, lemon juice, vinegar, and garlic.
• Pour marinade over chops and turn to coat both sides of chops.
• Let chops marinate in refrigerator for at least one hour or overnight.
• Preheat your grill and grill pork chops over a low to medium low flame. Cook each side for about 10-15 minutes per side.
• The pork chops are done when meat is white and has reached an internal temperature of 160 degrees F.