KOTLET SCHABOWY (POLISH BREADED PORK CHOP)
Breaded pork chops with mashed potatoes and salad (preferably a sauerkraut salad) is served regularly for Sunday dinner in Poland. Pound the meat as thinly as you can for best results.
Provided by olenka
Categories World Cuisine Recipes European Eastern European Polish
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.
- Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
- Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
- Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 15.2 g, Cholesterol 123.8 mg, Fat 21.8 g, Fiber 0.9 g, Protein 18.1 g, SaturatedFat 4.9 g, Sodium 257.4 mg, Sugar 1.2 g
SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY
Southern comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. Tastes great as gravy on mashed potatoes too!
Provided by TXRachel
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
- Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
- Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 358.8 calories, Carbohydrate 13.6 g, Cholesterol 95.7 mg, Fat 20.4 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 10.3 g, Sodium 828.5 mg, Sugar 3.1 g
HONEY-GARLIC PORK CHOPS
Hands down, these are the best pork chops I have ever had.
Provided by Leigh Ann Rebholz
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 45m
Yield 5
Number Of Ingredients 12
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.
Nutrition Facts : Calories 666 calories, Carbohydrate 68.9 g, Cholesterol 154.2 mg, Fat 19.4 g, Fiber 0.5 g, Protein 55.7 g, SaturatedFat 7.4 g, Sodium 1314.5 mg, Sugar 66.7 g
STICKY GARLIC PORK CHOPS
This sticky garlic pork chop recipe seems too good to be true. It only takes a few minutes of prep work, requires no tricky techniques, and doesn't call for any hard-to-find ingredients. I served this with some bok choy brown rice.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h30m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 499.9 calories, Carbohydrate 42.4 g, Cholesterol 90.2 mg, Fat 21 g, Fiber 0.4 g, Protein 35 g, SaturatedFat 7.6 g, Sodium 1813.4 mg, Sugar 38.1 g
PORK CHOPS WITH BROWNED GARLIC BUTTER
Make and share this Pork Chops With Browned Garlic Butter recipe from Food.com.
Provided by Oolala
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine the salt, onion powder, garlic powder, white pepper, dry mustard, sage , cumin, and thyme in a small bowl; mix well.
- Sprinkle each side of the chops with 1/4 teaspoons of the seasoning mix.
- Rub the seasoning into the chops with your fingertips.
- In a pie plate, combine the flour and the remaining seasoning mix and coat the chops on both sides. Shake off the excess.
- In a large skillet, heat the oil. Cook the chops over medium heat for 4-5 minutes per side or until golden brown.
- Drain on paper towels.
- Place on serving platter and set aside.
- Meanwhile, in a 1 quart saucepan, heat the butter until almost melted. Add the garlic and cook over medium-high heat for 2-3 minutes or until the foam on the surface is light brown.
- Stir in the parsley, hot pepper sauce, lemon juice, and black pepper.
- Cook until the sauce is lightly browned and immediately drizzle over the pork chops.
Nutrition Facts : Calories 441.9, Fat 32.8, SaturatedFat 13.1, Cholesterol 105.6, Sodium 752.1, Carbohydrate 11.7, Fiber 0.6, Sugar 0.2, Protein 24.3
PORK CHOPS WITH BROWNED GARLIC BUTTER SAUCE ( CAJUN )
This is a Paul Prudhomme recipe I got many years ago in a Tabasco cookbook. Really good, company always loves it. I've also posted a recipe of my own, inspired by this one for when I crave the taste but don't have the time. Not quite as wonderful as this one, but great when you are in a hurry and a bit healthier as it's not breaded and fried.
Provided by little_wing
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the seasoning ingredients in a small bowl.
- Sprinkle the chops with some of the seasoning mix, patting in on with your hands (use about 2/3 of the mixture).
- Add the remaining seasoning mix to the flour and place on a flat plate.
- Heat 1/4 inch oil in a large skillet over medium-high heat until hot, about 2 minutes.
- Just before frying, dredge each chop in the seasoned flour mixture, shaking off excess.
- Fry in hot oil until dark golden brown and cooked through, about 4 to 5 minutes per side.
- Drain on paper towels.
- In a very small pan, heat the butter over high heat until half melted, shaking the pan almost constantly.
- Add the garlic and continue to cook until the butter is melted and the foam on the surface is barely browned, about 2 to 3 minutes, shaking the pan frequently. Be careful not to burn the butter.
- Add the Tabasco and continue to cook until the sauce is lightly browned and very foamy, about 1 to 2 minutes.
- Remove from heat and drizzle over the chops. Serve immediately.
Nutrition Facts : Calories 367.2, Fat 25.9, SaturatedFat 12.2, Cholesterol 105.6, Sodium 738.4, Carbohydrate 8.6, Fiber 0.4, Sugar 0.1, Protein 23.9
EASY PORK CHOPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 7
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.
PORK CHOPS IN A CREAMY GARLIC SAUCE
From one of my cookbooks but I cut it out long ago and don't know which one it was from. Trying to post all my clippings so that I can finally make them! Serve with white rice.
Provided by Oolala
Categories Pork
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken broth and garlic in a small saucepan and bring to a boil over high heat, cover; reduce heat to low and simmer 25-30 minutes. or until garlic mashes easily with a fork. Set aside to cool and then puree until smooth in a blender or food processor.
- Heat olive oil in a large, non-stick skillet over medium-high heat. Add the pork and cook 1 to 1 1/2 minutes on each side or until browned.
- Pour the garlic puree into the skillet and sprinkle with the parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 15-20 minutes until pork is juicy and barely pink in center. Remove pork from skillet and keep warm.
- Combine flour and water in a small cup and slowly pour into skillet; bring to a boil. Cook, stirring, until mixture thickens. Stir in sherry.
- Serve sauce over pork and rice.
Nutrition Facts : Calories 101, Fat 2, SaturatedFat 0.4, Sodium 333.1, Carbohydrate 11.3, Fiber 0.6, Sugar 0.7, Protein 4
BROWNED PORK CHOPS AND GRAVY
This is a nice pork recipe to serve company but easy enough to have any night of the week. Very good over egg noodles or mashed potatoes.
Provided by Karen..
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine sage, marjoram, pepper and salt; rub on both sides of chops.
- Lightly coat large nonstick skillet with oil or spray and heat over medium.
- Place chops in skillet and cook 5 minutes, turning once, until chops are barely pink.
- Remove from skillet and keep warm.
- Add onion and garlic to skillet and cook and stir for 2 minutes.
- Add mushrooms and broth and bring to a boil; reduce to a simmer, covered, 3- 4 minutes or until mushrooms are tender.
- Whisk together sour cream, flour and mustard in a medium bowl.
- Whisk in 3 tbl of broth from skillet and then stir sour cream mixture into skillet.
- Cook, stirring constantly, until mixture comes to a boil.
- Serve over pork chops and noodles.
Nutrition Facts : Calories 344.3, Fat 16.9, SaturatedFat 6.8, Cholesterol 133.9, Sodium 359.9, Carbohydrate 4, Fiber 0.6, Sugar 1.5, Protein 41.8
BROWNED PORK CHOPS WITH GRAVY
Sauted herb flavored boneless pork chops topped with a deviled mushroom sour cream gravy. From the Recipe Institute.
Provided by Lorac
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim fat from chops.
- Stir together sage, marjoram, pepper and salt and rub on both sides of chops.
- Spray large nonstick skillet with cooking spray and heat over medium heat.
- Place chops in skillet and cook 5 minutes, turning once, or until chops are just barely pink.
- Remove chops from skillet and keep warm.
- Add onion and garlic to skillet, cook and stir 2 minutes.
- Add mushrooms and broth, bring to a boil, reduce heat and simmer, covered, 3 to 4 minutes or until mushrooms are tender.
- Whisk together sour cream, flour and mustard in medium bowl.
- Whisk in about 3 tablespoons broth from the skillet.
- Stir sour cream mixture into skillet.
- Cook, stirring constantly, until mixture comes to a boil.
- Serve over pork chops and noodles.
- Sprinkle with parsley, if desired.
Nutrition Facts : Calories 260.3, Fat 10.7, SaturatedFat 4.5, Cholesterol 82.9, Sodium 148.7, Carbohydrate 17.8, Fiber 1.2, Sugar 1.8, Protein 22.4
BUTTERNUT PORK CHOP
A savory and semi-sweet dinner dish with avocado and butternut squash dabbled over pork. I do enjoy tossing a bit of wine into the squash water for an extra layer of flavor.
Provided by Kristen Robison
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 55m
Yield 3
Number Of Ingredients 11
Steps:
- Place butternut squash into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain.
- Saute bacon in a skillet and over medium-high heat until starting to brown, 3 to 5 minutes. Add parsley to bacon; cook and stir until bacon is browned and parsley is hot, 3 to 5 minutes more.
- Heat vegetable oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 3 to 5 minutes. Flip pork chops and pour wine into skillet. Continue cooking until wine evaporates and pork chops are cooked through, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Mash butternut squash, brown sugar, butter, onion powder, and white pepper together in a bowl until soft and smooth.
- Place pork chops on plates; top each chop with avocado slices, butternut squash mixture, and bacon.
Nutrition Facts : Calories 534.4 calories, Carbohydrate 27.1 g, Cholesterol 79.7 mg, Fat 33.8 g, Fiber 6.6 g, Protein 29.6 g, SaturatedFat 9.2 g, Sodium 298.9 mg, Sugar 11.8 g
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