Swedish Pork Chops Recipes

Steps:

• In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired. Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

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.

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
• Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
• Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread bacon squares into a 9x13-inch baking dish.
• Cook bacon under preheated broiler until brown, 7 to 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Beat eggs, sugar, and salt together in a bowl; add milk and flour alternately while mixing with a spoon to make a thin batter. Pour batter into the hot baking dish with the bacon.
• Bake in preheated oven until puffy and brown, 20 to 30 minutes.

Steps:

• Rub a little gqrlic salt into the meat. Season with salt and pepper. Saute the chops in the oil until well-browned. Remove to a hot platter, and pour on the juice from the pan.
• On each chop, put a heaping teaspoonfull of the onion. Over that, put on the cheese (don't experiment with other cheeses).
• Put in a hot (400 degree) oven for about 10 minutes. The cheese will melt; the cheese and onion will produce a very tasty sauce.

Steps:

• Mix salt, pepper, ginger and flour.
• Dust chops with mixture.
• In heavy skillet, brown chops lightly on both sides in hot oil.
• Lower heat and cook until done, about 20 minutes.

Steps:

• In a large skillet, melt bacon drippings over low heat.
• Sprinkle the pork chops with flour and pepper.
• Fry the chops over medium high heat until well browned on both sides, remove chops and set aside.
• Add sauerkraut and stir to pick all the browned bits, stir in beans and water.
• Scrape the sauerkraut and bean mixture to the sides of the pan, place the chops in the center and spoon some of the sauerkraut over the chops.
• Cover and simmer 15-20 minutes or until chops are tender.

Steps:

• Saute the tenderloin pieces in oil until browned. Salt and pepper to taste. Combine softened cream cheese, garlic and herbs (or you can purchase garlic & herb cream cheese). "Reconnect" the tenderloin pieces in a baking dish and spread the cream cheese mixture between the pieces. Use quite a bit of cream cheese (much tastier). Place the pastry over the tenderloins. To make the pastry shine, brush it with a beaten egg. Bake at 400 deg until nice color (about 15 to 20 min). Serve with mushroom sauce, rice, and salad. To make mushroom sauce: saute the mushrooms until water disappears. Add some white wine for flavor and let the wine cook into the mushrooms. When all liquid has disappeared, add 1 Tbsp flour and whipping cream. Use as much cream as you need. Heat through but don't boil.

Steps:

• Mix dry ingredients in a resealable bag (Ziplock).
• Rinse pork chops under running water. Toss them into a ziplock bag and shake, to coat well.
• In a cast iron skillet, cook chops in enough oil to come 1/2 way up the side of the chops, for example - 1 inch chops need 1/2 an inch of oil, on medium high heat for approximately 4 minutes each side, until golden brown.
• For the last 30 seconds of cooking the second side, increase heat to high, to "cook the grease out of it" (Grandmommy's secret for fried chicken).
• Blot on paper towels before serving.

Steps:

• In a small bowl, mix together the pepper, sugar, salt and allspice. Sprinkle the spice mixture generously over each rib.
• Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in the butter. Pour in the beef broth, cover, and reduce heat to low. Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.