Simmered Pork Chops Recipes

Steps:

• In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops.
• Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown.
• Turn the heat down to low, pour in the beef broth, and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted into thickest chop reads 145 degrees F (63 degrees C).

Steps:

• Heat oil over medium-high heat in large frying pan that has a lid.
• Season pork chops with salt and pepper.
• Sear chops in pan till lightly browned, about 1-2 minutes per side.
• REMOVE frying pan from burner (so you don't burn yourself on next step).
• Slowly pour can of stewed tomatoes over chops. Distribute tomatoes so some are under chops and the balance is evenly covering the tops of the pork chops.
• Cover pan and return to burner. Reduce heat to low and simmer (do not boil) for 2-3 hours, or until chops are fork tender. You can leave the chops on low for even longer, if you prefer - adjust to your schedule.
• Uncover and let simmer for another hour (or longer) until some of the water in the pan evaporates.
• Serve with side of mashed potatoes (the pan juice goes well with them!) or over pasta of your choice with some parmesan cheese.

Steps:

• Heat oil in a large skillet over medium heat. Brown pork chops in the hot oil on both sides, 5 to 7 minutes total.
• Mix water, wine, soy sauce, ginger, paprika, turmeric, salt, and pepper together in a container. Pour mixture over pork chops; it's okay if chops are not completely covered with the liquid.
• Cover the skillet with a lid or aluminum foil, leaving a gap for steam to escape, and simmer, without flipping, just until there is no liquid remaining and chops are no longer pink in the centers, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Season meat with salt& pepper.
• Brown in skillet.
• Combine applesauce, onion, catsup, water, soy sauce and sage.
• Pour over meat.
• Cover and simmer 45 minutes or until meat is tender.
• I've cooked it longer and it is still tender, moist and the sauce it has simmered in is mouth-watering!
• Use yellow or red onion-- I prefer red onion.
• I've even used cinnamon applesauce I had on hand and the chops were just as tasty and delicious.
• Often served with spanish rice and a green vegetable.
• I hope you enjoy this family recipe.

Steps:

• Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
• Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
• Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
• Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

Steps:

• Heat the oil & then brown the chops well on both sides in the skillet. Once browned, sprinkle each chop with salt, pepper, onion powder, and ginger powder. Add the broth or the broth/wine combo totaling a cup and a half, reduce heat to low & cover.
• Simmer for approximately 45 minutes. Spoon the pan drippings over the chops for added flavor & moistness while cooking. Serve with rice or noodles.
• For optional gravy: Blend 1/4 cup water and 1 tablespoon flour in small bowl until free of lumps. Add this mixture into the pan liquid and cook over low-med heat, stirring until it has thickened (you can always add a little water at this point if needed). Sometimes I add Gravy Master for color.
• I usually put the chops back into the pan for several minutes once the gravy is done to make sure the dish is hot enough to serve.

Steps:

• In large skillet, heat oil on high heat. Add chops and brown one one side (about 3-4 minutes), then turn. Remove to plate.
• To skillet, add onion, garlic and spices and sauté, stirring occasionally until softened. Add tomatoes with liquid and corn kernels, stirring occasionally.
• Add chops back to skillet. Bring all to boil, then reduce heat, cover partially, and simmer 30-40 minutes or until chops are done. Taste to correct seasoning and add pepper and cilantro, if desired.
• Serve with rice (spoon tomato and corn sauce over the top) and sprinkle with grated Monterey Jack cheese if desired.

Steps:

• In a sieve, rinse the sauerkraut.
• Drain and set aside.
• Season the chops with salt and pepper.
• In a large, shallow Dutch oven, heat the oil over medium-high heat and brown the chops about 8 minutes.
• Drain off the fat.
• Arrange the apple, garlic, onion, thyme, caraway seeds and sauerkraut evenly over the pork.
• Pour the apple juice over the top and bring to a boil.
• Reduce the heat to medium-low, cover and simmer until the pork is fall apart tender, about 30 minutes.
• Sprinkle with parsley.

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• In a bowl, stir together the barbecue sauce, brown sugar, soda, garlic, and pepper until the sugar has dissolved. Set the sauce aside. Place the pork chops on the prepared baking sheet.
• Bake the pork chops in the preheated oven until the juices start to run clear and an instant-read thermometer inserted into the center of a chop reads 120 degrees F (49 degrees C.) Transfer the pork chops to a baking dish big enough to lay the chops into the dish without overlapping. Pour the sauce over the chops, and cover the dish with foil.
• Bake the chops until no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).