Porkchopsinabundle Recipes
BREAKFAST PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Brine the pork chops the night before: Combine 3 cups hot water, the vinegar, brown sugar, 1/4 cup salt, the garlic, sage and cayenne in a large bowl, stirring until the sugar and salt dissolve; let cool to room temperature. Submerge the pork chops in the brine, cover and refrigerate overnight.
- Remove the pork from the brine and pat dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half of the pork chops and cook until browned, 3 to 5 minutes per side (reduce the heat, if necessary). Transfer to a plate and repeat with the remaining 1 tablespoon olive oil and pork chops; transfer to the plate.
- Sprinkle the flour over the drippings in the skillet and cook, stirring with a wooden spoon, until lightly golden, about 45 seconds. Add the chicken broth and scrape up any browned bits; switch to a whisk and cook, whisking, until the sauce begins to thicken, about 2 minutes. Add the milk, parsley, 1/2 teaspoon salt, and black pepper to taste and simmer 1 minute. Return the pork chops to the skillet along with any juices from the plate and heat through, about 2 minutes.
PORK CHOPS IN A BUNDLE
THIS IS COMFORT FOOD! This is a easy weeknight dish. I serve it with a garden salad and some hot yeasty rolls, with butter. Made recently (2/22/2016) with Fresh green beans, it was divine! If you season lightly between the layers, it needs nothing else. ****Note: I cannot understand how they came out "raw". I see you cooked them 45 minutes, and probably threw frozen chops in. So I upped the time from 1 hour, usually plenty of time to 1.25 hours. After 1 hour 15 min. in the oven, sealed tightly in foil, at 375 degrees, they should be done. Make sure you preheat the oven first!
Provided by SteakTaters
Categories One Dish Meal
Time 1h35m
Yield 4 bundles, 4 serving(s)
Number Of Ingredients 8
Steps:
- Lay out 4 large (the long foil) heavy duty foil squares, large size foil. 2 foot by 2 foot Squares.
- Divide onion rings (popped apart) evenly between the 4 squares, placing them in the middle in about a 5 inch circle. Surround the onions with 8 quarters of the potato. Season very lightly with salt and pepper.
- Season each chop with salt and pepper and place 1 chop on top of onion and potatoes on each square.
- Nest 1/2 cup of the peas between the carrots on top of the chop in each bundle. I use the carrots to corral the peas.
- Mix soup and milk and divide equally, pouring over peas and carrots.
- Season lightly again with salt and pepper.
- Pull up corners and seal foil tightly. Tightly, no vents!
- Place in 375 degree oven for 1 hour 15 minutes.
- Remove from oven, carefully (using a knife or fork) tear hole in the top of the foil, and let the steam release for 5 minutes.
- Carefully pour each bundle onto plate or pasta bowl and serve.
Nutrition Facts : Calories 769.3, Fat 21, SaturatedFat 6.8, Cholesterol 142.4, Sodium 514.6, Carbohydrate 91.2, Fiber 15.8, Sugar 14.1, Protein 54.7
PANKO PORK CHOPS
A simple and easy recipe with pantry items for crunchy, golden brown pork chops on the outside. Yet on the inside they are soft, tender, and moist. Ready in less than half an hour.
Provided by Yoly
Categories Pan Fried Pork Chops
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Place beaten eggs on a large plate.
- Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
- Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
- Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 691 calories, Carbohydrate 53.7 g, Cholesterol 238.5 mg, Fat 41.4 g, Fiber 1.1 g, Protein 34.7 g, SaturatedFat 9.2 g, Sodium 758.2 mg, Sugar 0.6 g
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