Pork Loin Chops With Garlic Sauce Recipes

Steps:

• Season both sides of pork chops with paprika, salt, and pepper.
• Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
• Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
• Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
• Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

Steps:

• In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Pour butter into a 9x13-inch baking dish, tilting to cover entire bottom of dish.
• Whisk egg and milk together in a shallow bowl; dip pork chops into egg mixture. Transfer pork chops to the baking dish. Sprinkle pork chops with garlic powder and seasoned salt.
• Bake pork chops in the preheated oven for 10 minutes. Flip chops and season the other side with garlic powder and seasoned salt. Cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Salt and pepper pork.
• Heat oil and butter in skillet.
• Dredge chops in flour.
• Fry on med-hi until browned on both sides.
• Reduce heat to low, cover and simmer for 10 minutes.
• Remove chops and keep warm.
• To skillet add garlic.
• Cook 1 minute until garlic is soft.
• Add cream, cook for 1 minute.
• Add 1 t butter, stir to mix well.
• Serve chops with sauce on top.

Steps:

• Season chops with salt and pepper and heat the oil in a saute pan.
• Once the oil is hot, saute the chops until done.
• Remove chops to a platter.
• Now for the sauce, to the same pan, add oil and garlic and cook on medium heat until fragrant; about 30 seconds.
• Stir in the broth, hoisin, vinegar, red pepper flakes and any accumulated juices from the pork platter, scrapping any browned bits and simmer until thickened, about 7 minutes.
• Spoon sauce over chops before serving.

Steps:

• Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.
• Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice.

Steps:

• Preheat the oven to 475 degrees F.
• For the roasted garlic:
• Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly.
• For the pork:
• Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes.
• For the vinaigrette:
• Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated.
• To serve:
• Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving., For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops.

Steps:

• In a large pan, brown both sides of pork chops in oil.
• Stir together chicken broth and Garlic Black Bean Sauce and add to pan.
• Cover and simmer for 45 minutes.
• Transfer chops to a serving dish, leaving sauce in the pan.
• Stir together water and corn starch; add to sauce and cook until thickened a bit.
• Pour thickened sauce over chops and serve.

Steps:

• In a 4 cup measuring cup, I combined the cranberry sauce, chili sauce, brown sugar, chili powder, garlic and onion salt with the cumin and cayenne. Mix well to incorporate the sugar.
• In a large reseable bag, combine flour, salt and pepper. Add pork chops one at a time and shake to coat. Set on plate until all have been coated and can be cooked together.
• In a large skillet cook pork in olive oil over medium high heat 4-5 minutes on each side or until juices run clear.
• Pour sauce mixture over the pork and cover once it comes to a boil. Reduce heat, simmer 10 minutes.
• Served with Rice Pilaf and a crisp green salad. YUM!
• Hope you enjoy!

Steps:

• Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
• Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.
• Remove chops to a plate, scraping any excess marinade back into the baking dish.
• Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.
• Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
• Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
• Plate each pork chop and spoon a portion of the sticky garlic sauce on top.

Steps:

• Preheat broiler. In a small bowl, mix the first 6 ingredients; brush over pork chops. Place in a 15x10x1-in. baking pan., Broil 4-5 in. from heat until a thermometer reads 145°, 4-5 minutes on each side. Let stand 5 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Season pork chops with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat. Brown pork chops 3 to 4 minutes per side. Transfer to the prepared baking dish.
• Whisk honey, brown sugar, soy sauce, garlic, and butter together in a bowl and pour over the pork chops in the baking dish.
• Bake in the preheated oven for 25 minutes. Remove from oven and let pork chops sit in the baking dish 5 minutes more to soak up juices.
• Serve pork chops topped with extra sauce.

Steps:

• Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.
• Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side.

Steps:

• Heat 1 tablespoon butter in heavy small skillet over medium-low heat. Add onion and sage and sauté 4 minutes. Add garlic and cook 30 seconds. Transfer onion mixture to bowl. Cool slightly. Add remaining butter and stir to combine. Mix in parsley. Season to taste with salt and pepper. Place butter on piece of plastic wrap. Roll up into log and refrigerate. (Butter can be prepared up to 2 days ahead).
• Heat oil in heavy large skillet over medium heat. Season pork with salt and pepper. Cook until pork is cooked through, about 6 minutes per side. Transfer to plates. Cut butter into 1/4-inch slices. Top pork with butter.