Savuer Elegant Pork Chops Recipes

Steps:

• Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
• Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
• Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

Steps:

• Step 1: Season pork chops with salt and pepper. Whisk together 1/2 cup brown sugar, soy sauce, molasses and 1 cup of water. Pour mixture over meat. Cover with plastic wrap or put on gallon size baggie and marinate in refrigerator for at least 4 hours. Step #2: Heat oven to 375. Drain pork chops and transfer to 9" by 13" baking dish. Whist together remaining brown sugar, ketchup, chili sauce, French dressing, mustard and 1/3 cup of water in a bowl. Pour sauce over pork chops and bake, turning pork chops and basting occasionally until pork chops are tender and sauce has thickened, about 45 minutes to 1 hour. Let pork chops rest 10 minutes before serving.