Pork Chops In A Duck Sauce Gravy Recipes

Steps:

• In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the bread crumbs, 1 teaspoon parsley and thyme. Sprinkle pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dip chops in egg mixture, then crumb mixture., In a large cast-iron or other ovenproof skillet over medium-high heat, cook pork chops in oil for 4 minutes on each side. Bake, uncovered, at 425° until a thermometer reads 145°, 10-15 minutes., Meanwhile, in second skillet, melt butter. Stir in flour and remaining salt and pepper until smooth; gradually stir in cream and broth. Bring to a boil; cook and stir until thickened, 2 minutes. Serve gravy with pork chops; sprinkle with remaining parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
• In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

Steps:

• In a bowl, beat egg and water.
• Dip pork chops in egg mixture.
• Coat with bread crumbs.
• In a large skillet, brown chops in oil.
• Transfer to greased 9x13 baking dish.
• Mix the soups together and pour over then sprinkle with cheese.
• Cover and bake at 325 for 1 1/2 hours or until tender.

Steps:

• Preheat oven to 400 degrees F.
• Coat a large roasting pan with cooking spray.
• Season pork all over with salt and black pepper and place in prepared pan. In a small bowl, whisk together soy sauce, molasses, hot mustard, and garlic powder. Brush soy sauce mixture all over pork. Roast for 30 minutes, or until an instant-read thermometer registers at least 160 degrees F. Remove from oven and let pork rest for 10 minutes. Cut crosswise into 1/4-inch thick slices.;
• While the pork is roasting, in a small saucepan, combine plum preserves, chutney, vinegar, sugar, and ginger. Set pan over medium heat and bring to a simmer for about 10 to 15 minutes. Remove from heat.
• Toss somen noodles with scallions and peanut oil.
• Remove pork from the oven. Serve 2/3 of the pork with all of the plum sauce and somen noodles. Reserve remaining pork, about 12 to 16 thin slices, for paninis.

Steps:

• ****Dependingon how many people you are serving and how big their appetite is you will have to adjust this recipe accordingly.
• Heat up frying pan.
• Put in a little bit of margarine.
• Approximately 2 teaspoons.
• Pour in the 2 cups of duck sauce.
• Lower the heat to medium or just below medium.
• Add in the rest of the margarine.
• Let it melt in with the duck sauce.
• Stir to blend together as the margarine melts.
• Make sure that your heat is not too high.
• The duck sauce mixture should be barely bubbling.
• Add the pork chops.
• Depending on the size of your frying pan, you may only be able to cook two at a time.
• The pork chops are to be cooked slowly.
• Turn the pork chops after they have been in the pan for about 10 minutes.
• After 10 more minutes cook them for at least another 5 minutes on each side.
• After they are done put them aside and repeat the cooking process with the remaining pork chops.
• After you are done cooking the chops, you will have to sample the gravy.
• If it is too sweet you will need to add a little bit more margarine.
• You will want a balance between the two.
• You do not want one taste to over power another.
• When the sauce is done pour it over each individual serving of pork chops.
• There may be left over gravy that you can put in a bowl if someone wants more.
• You can also freeze the left over gravy and re use it for when you cook pork again.

Steps:

• To make the brine: Put the water in a large bowl and stir in the salt and sugar until the sugar is dissolved. Add the ice cubes and cool the mixture to at least 45 degrees F. Submerge the pork chops in the brine. Refrigerate for 2 hours or up to 4. Remove the pork chops from the brine, pat dry, and wrap in plastic wrap. Store in refrigerator until ready to cook. To make the gravy: In a large skillet, cook sausage over medium heat, breaking it up with a spatula or fork. Pour off all but 2 tablespoons of the fat and discard. Reserve the fat in a cup for cooking chops. Sprinkle the flour over the cooked sausage in the skillet; stir to coat. Gradually stir in the half-and-half, nutmeg and Worcestershire sauce. Cook, stirring, until the sauce thickens, scraping up any browned bits from the bottom of the pan. Add more half-and-half if the sauce becomes too thick. Season, to taste, with salt, pepper and hot sauce. Cover the skillet and set aside while you cook the chops. Sprinkle the chops generously with pepper. Dredge then in the flour, shaking off excess. In a large, heavy skillet, heat the reserved fat plus additional oil to a depth of 1/8-inch over medium-high heat. Put the chops in the pan, as many as will fit without crowding, and fry until golden brown, about 2 to 3 minutes. Turn and cook on the other side, 2 to 3 minutes. If you're cooking more than one batch of chops, keep the fried chops warm in a preheated 250 degrees F oven. To serve, put 1 chop on each diner's plate (you will have 2 remaining for second helpings) and spoon the gravy over them. Serve extra gravy on the side to pour biscuits or grits.;

Steps:

• In a shallow bowl, beat egg and water. Dip pork chops in egg mixture, then coat with bread crumbs. In a large skillet, brown chops in oil. Transfer to a greased 13-in. x 9-in. baking dish. Combine the soups; pour over chops. Sprinkle with cheese. Cover and bake at 325° for 1-1/2 hours or until meat is tender. Serve with mashed potatoes.

Steps:

• Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
• In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.