ZESTY PORK CHOPS
My own creation, this recipe is light, flavorful and simple to make. I sometimes top these pork chops with breadcrumbs and shredded mozzarella for the last 10 minutes of baking. They're a favorite with family and friends. -Cheryl Boak, Rothesay, New Brunswick
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with pepper and salt. Place flour in a large resealable plastic bag; add the pork chops, one at a time, and shake to coat., In a large nonstick skillet coated with cooking spray, brown chops on both sides. Transfer to an ungreased 11x7-in. baking dish. Top with tomatoes, mushrooms, onions and olives. Sprinkle with garlic, basil and oregano., Cover and bake at 350° for 35-40 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 251 calories, Fat 10g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 670mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield s: 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
- Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
- While the chops cook, slice the garlic, onion and peppers.
- Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.
ZESTY PORK CHOPS
Simply delicious and ready in just 40 minutes, this recipe is sure to win over your family. Picante sauce, brown sugar and apples make ordinary pork chops extraordinary.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Coat the pork with the flour. Stir the picante sauce, brown sugar and apple in a medium bowl. Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on both sides. Pour off any fat. Pour the picante sauce mixture over the pork. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through.
PORK CHOPS WITH CARAMELIZED ONIONS AND SMOKED GOUDA
Categories Onion Bake Kid-Friendly Gouda Pork Chop Winter Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Heat 3 tablespoons oil in heavy large skillet over high heat. Season pork with salt and pepper. Dredge in 1 cup flour; shake off excess. Working in batches, add pork to skillet and sauté until brown, about 3 minutes per side. Arrange pork in single layer in 15x10x2-inch glass baking dish. Sprinkle 1 teaspoon paprika over pork.
- Discard contents of skillet; wipe clean. Add 3 tablespoons oil; heat over medium-high heat. Add onions; sprinkle with sugar and sauté until well browned, stirring often, about 20 minutes. Add garlic; sauté 1 minute. Add 1 tablespoon paprika. Place onions over pork. Pour enough broth over so that chops are almost covered. Cover with foil. Bake until pork is tender, about 45 minutes. (Can be made 1 day ahead. Uncover; cool slightly. Cover; chill. Rewarm covered pork in 350°F. oven, about 20 minutes.)
- Reduce oven temperature to 200°F. Using tongs, transfer pork to large bowl, leaving onion mixture in baking dish. Pour contents of baking dish into strainer set over medium bowl. Return onion mixture to same baking dish, spreading evenly (reserve cooking liquid). Arrange pork atop onions; sprinkle cheese. Cover dish with foil; set in oven to keep warm.
- Melt butter in heavy large saucepan over medium heat. Add 5 tablespoons flour. Cook, until mixture just begins to color, whisking often (mixture will be dry and crumbly), about 4 minutes. Gradually whisk in reserved cooking liquid. Bring sauce to boil, whisking constantly. Boil until thickened, whisking often, about 5 minutes. Season with salt and pepper.
- Transfer pork and onions to plates. Spoon sauce around pork and serve.
CHEESE & ONION PORK CHOPS
Enjoy British pork with melted Cheshire cheese and a kick of English mustard
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 6
Steps:
- Heat grill to high, then place the chops on a grill pan, rub with oil and season. Grill for about 6 mins on each side, until golden.
- Spread a little mustard over one side of each chop, then top with 1 tbsp onions. Mix the cheese and thyme, sprinkle over the chops, then grill until golden and bubbly.
Nutrition Facts : Calories 378 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Protein 36 grams protein, Sodium 0.56 milligram of sodium
MISTAKENLY ZESTY PORK CHOPS
Yes, the title says it all! This recipe was created by mistake. While using another recipe as a guide, I made the mistake of using cocktail sauce instead of chili sauce. Well, this was the best darn mistake I have ever made. These pork chops had the most wonderful zip to them! Mistakes like this should happen more often!
Provided by BOOKCHICKADEE
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 4h15m
Yield 4
Number Of Ingredients 11
Steps:
- In a saucepan over medium heat, mix the soy sauce, water, brown sugar, honey, and lemon juice. Bring to a boil, remove from heat, and cool.
- Place the pork chops in a large, resealable plastic bag. Pour the soy sauce mixture into the bag, seal, and marinate in the refrigerator for 3 to 6 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Drain the pork chops, and discard remaining marinade. Arrange the pork chops in a baking dish, cover, and bake 30 minutes in the preheated oven.
- In a bowl, blend the ketchup, cocktail sauce, brown sugar, water, and mustard. Pour over the pork chops, and continue baking 30 minutes, to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 405.1 calories, Carbohydrate 72 g, Cholesterol 35.1 mg, Fat 5.5 g, Fiber 1.3 g, Protein 20 g, SaturatedFat 1.8 g, Sodium 4734.7 mg, Sugar 63.9 g
ZESTY CHOPS WITH ONIONS AND CHEESE
Fire up the grill for a batch of these savory, marinated chops with a spicy, flavorful topping of onions, tomatoes, jalapeño peppers, and sharp, cheddar cheese. Its easy enough for a family meal but special enough for guest. No grill? The broiler will do the job. Note: Cooking time does not include marinating time.
Provided by 3KillerBs
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix together all marinade ingredients. Put chops in wide, shallow pan and pour marinade over them. Marinade 2-4 hours, refrigerated, turning chops every half hour or so. (Boneless chops may be marinated in a plastic, zipper bag but bone-in chops frequently puncture the plastic).
- Preheat grill to medium. Grill the chops 7-12 minutes on the first side then 5-7 minutes on the second side or until almost but not quite cooked to desired doneness. Remove from heat if topping is not finished.
- While chops are grilling, sauté onions in olive oil over medium-high heat until about half-cooked.
- Add jalapeños and cherry tomato halves and continue sautéing until onions are soft and beginning to brown.
- Turn grill to low heat. Top each chop with a pile of the onion mix and about 2 tbs shredded cheddar.
- Close the grill lid and cook for another 2-3 minutes or until the cheese has melted.
- Use a pancake turner to remove chops to a large platter in a single layer.
- I suggest cornbread and a salad of cucumbers in sour cream for sides. Extra topping can be served on the side. You may even want to make extra for the purpose.
- If you like some heat but the jalapeños are too hot for you try the milder Anaheim peppers. If you don't like heat at all try some of the "Cubanelle" frying peppers or regular bell peppers.
- Note - I suggest cooking the chops to medium-well rather than well-done. Modern pigs are bred to be lean so modern pork is inevitably dry and tough when cooked as well done as was customary in the past.
- Note - Do not over-marinate. Beer marinades are apt to be bitter if the meat is soaked too long.
- Note - Try the topping on steak or chicken next time.
Nutrition Facts : Calories 476.4, Fat 26.6, SaturatedFat 10.3, Cholesterol 157.1, Sodium 241, Carbohydrate 7.5, Fiber 1.2, Sugar 2.8, Protein 46.9
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