Category: Pork Chops

Sloppy Barbecue Baked Pork Chops

As you can see by the photo, the finished chops were absolutely “swimming” in barbecue sauce – not necessarily in a good way. With the chops covered and baking in the oven; the juices from the meat and the condensation from the foil covering thinned the barbecue sauce. The sauce had more of a consistency of thin gravy rather than a nice, thick barbecue sauce. Everything had great flavor, was nice and tender BUT needed a thicker coating of barbecue on the finished chops. We added more sauce at the very end, after cutting the chops into bite-size pieces and this solved the problem nicely. You can elect to brush the chops at the end, or serve more barbecue sauce for “dipping” – whatever your particular preference might be.

These chops went well with fried potatoes. The great thing about searing the pork chops first is that there are little bits of nicely browned pork rendering in the skillet – so I fried my potatoes in the same skillet (less washing), which added yet another layer of flavor to the spuds.

Barbecue Baked Pork Chops
6 boneless Pork Loin Chops (¾-inch thick)
½ teaspoon salt, divided
¼ teaspoon pepper
2 teaspoons canola oil
1 cup Barbecue Sauce (preferably home-made but bottled is fine)
Additional Barbecue Sauce, warmed, to finish pork chops

Heat oven to 350 degrees.

Sprinkle pork chops with 1/4 teaspoon salt and pepper. In a large non-stick skillet coated with cooking spray, cook chops in oil for 3-4 minutes on each side or until browned.

Spray a casserole dish or baking dish large enough to hold pork chops in a single layer with cooking spray. Transfer browned pork chops to prepared dish.

In a small saucepan, bring barbecue sauce to a nice rolling boil. Pour sauce over pork chops. Cover with foil and bake for 20 to 25 minutes or until meat thermometer reads 160 degrees.

Remove from oven, transfer to serving platter. Brush with additional barbecue sauce that has been warmed for a thicker coating of sauce or serve additional barbecue sauce on the side like a “dipping” sauce once your chops are cut.

Busy Day Pork Chops

The name says it all – perfect for a busy-day. Not only are these pork chops yummy, the prep work is minimal and they don’t require much attention, aside from a quick flip about 15 minutes into the baking time. I’d even be willing to bet you’ve got all the ingredients in your kitchen right now.

I found this recipe on Taste of Home while searching for diabetic friendly main dishes. When I told the family we were going to try a pork chop recipe that was healthy and diabetic friendly, they didn’t look happy. But those looks of skepticism turned into smiles with the very first bite.  It’s now a popular recipe in our house simply because these chops taste good. The fact that they are diabetic friendly is just a nice bonus.

Busy-Day Pork Chops
1/4 cup milk
1/4 cup grated Parmesan cheese (optional)
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
4 boneless pork loin chops (4 ounces each)
Cooking spray

Preheat oven to 375 degrees. Coat a baking pan lightly with cooking spray, set aside.

Pour milk into a pie plate or a shallow bowl, set aside.

On a sheet of waxed paper, combine the cheese, bread crumbs, salt, garlic powder and pepper.

Dip pork chops in milk, then coat with crumb mixture.

Place pork chops on baking pan; spritz chops with cooking spray. Bake for about 30 minutes, turning mid-way through.

Enjoy!

A leafy salad and Sautéed Summer Squash make one yummy plate. Enjoy!

Sweetly Sassy Caramelized Apple-Onion Pork Chops

Pork – the other white meat. We sure do love our pork – especially chops and roasts. I’m always on the lookout for new ways to serve up pork chops. Some of my favorite recipes have got to be Pork Chops with Country Gravy or moist Italian Breaded Pork Chops. As a kid, it seemed we had our pork chops one of two ways – either barbecued or Filipino-Adobo Style. Now that I’ve been puttering about in the kitchen more years than I care to admit, I adore pork chops just about any way you can think of – from the smokey pleasures of the American-Grilled to the exotic flavors of the Orient.

These yummy, sweet yet sassy center cut chops are no exception. The sweetness of the apple and the sassy bite of the onion make a winning combination. Couple this with the brown sugar, cinnamon and nutmeg and everything melds so beautifully. Given the sweet, fruity flavor of the chops, this dish is best served with an equally flavorful side dish such as rice pilaf. A green vegetable such as Buttery Garlic-Herb Broccoli or Haricots verts à l’étouffée (Stewed Green Beans) will round out the plate beautifully.

All I can say is get ready for some impressively good eats!

Caramelized Apple-Onion Pork Chops
6 center cut pork chops, 3/4″ thick
4 Honeycrisp apples
1/2 white onion
4 Tbsp brown sugar
1/4 teaspoon. ground cinnamon
1/4 teaspoon. ground nutmeg
1/4 cup butter
Sea Salt to taste
Fresh ground black Pepper to taste
Olive oil

Heat oven to 350 degrees.

Peel, core and slice apples into wedges. Set aside.

Peel onion. Cut in half. From half the onion cut slivers about 1/4 to 1/2 inch wide. Toss with apples and set aside.

Heat a large skillet over medium high heat.

Lightly rub pork chops with olive oil and then generously season both sides with salt and pepper. Place pork chops in the hot pan and get a nice sear on both sides, about 3 or 4 minutes per side. While chops are browning, in a small bowl combine brown sugar, cinnamon and nutmeg. Set aside until ready to use.

Place seared pork chops in a 13″×9″ baking dish. Set aside. To the now empty skillet, melt butter. Once the butter begins to foam, add brown sugar mixture. Stir constantly until brown sugar melts into the butter. Add apple and onion mixture. Heat over medium heat. Spoon brown sugar sauce over apples and continue to cook, stirring every few minutes, until apples and onions have softened.

Pour apple mixture with brown sugar over pork chops. Spread evenly until all the chops are covered. Cover baking dish tightly with foil. Bake in preheated oven for 25 minutes. Remove from oven, remove foil and continue to bake for about 10 minutes longer or until pork is tender and cooked through.

To serve, place pork chops on individual plates.  Top with some of the apples and onions, then drizzle sauce over everything.

Serve with Rice Pilaf and green beans for a wonderful supper.

 

Bring in the New Year with Baked Sweet and Sour Pork Chops

Today marks the start of the Chinese New Year – the year of the Pig. I must confess, I had these easy Asian-Inspired Pork Chops on my meal planner long before I realized the significance of the day and the year. Is it in poor form to consume Pork today? I honestly don’t know. If it is, my deepest apologies to those I may have insulted. Such was never my intention.

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Lightening Quick Balsamic Dijon Pork Chops

On the meal planner was a recipe I picked up from Mary over at Bare Feet in the Kitchen. Mary promised a recipe that was quick and delicious. I’ve seen a lot of recipes that claim to be “quick”, but by the time all the chopping, prepping and preheating is done, not to mention the additional cooking time it seems to take, quick might not be as quick as they claim.

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Honey and Spice-Glazed Pork Chops

What’s that you say? Another “kissed with honey” recipe for this, I love Honey Day? No problem . . .

I love pork chops. For the most part, they cook up quickly and easily. A little of this, a little of that and you’ve got a meal that is delicious in no time at all. Although not the fastest among my pork chop recipes, one of our favorites is my Mexican Pork Chops with Ancho Chile Cornbread Stuffing. I thought the Mexican Pork Chops were going to remain Hubby’s all-time favorites until recently, when Hubby, Kiddo and I got together and cook up to-die-for Hunter’s Pork Chops – Heaven on a Plate. I’m always on the lookout for a new recipe to try. When Kiddo was a little Kiddo, we were big on the Book Fairs. He would tell me “you can’t have too many books”, which is exactly the way I feel about new recipes. There’s no such thing as too many. This little ditty is a recipe I picked up at Everyday Tastes.com – the recipe seemed very straight forward, and the photo on their website showed beautiful, glistening chops. Food needs to be appealing to the senses – the look and the aromas are the first things that greet you long before that first bite. If it looks bad and stinks, it’s hard to get that fork to your lips, although I must admit I’ve sampled some mighty tasty dishes over the years that at a glance were down right ugly!

While cooking up these chops, I learned a few things and needed to adapt quickly. The original recipe had the pork chops brushed with the glaze immediately after browning. While I started to follow those instructions, a little of the glaze dripped from the brush and the sugar in the honey began to brown quickly. It was necessary to turn down the heat more to the low of medium-low. Fearful that the chops would dry out, I added the chicken stock, let them “steam/simmer” in a covered pan. Once I was sure the chops were cooked through, I brushed on the glaze. Adding a little butter at the end gave a nice finish to the pan drippings. A little drizzle over the finished chops gave everything a deep, beautiful color.

Honey and Spice-Glazed Pork Chops
1/4  cup  honey
1 Tablespoon Dijon mustard
1/2  teaspoon  ground ginger
1/4  teaspoon  ground cinnamon
1/8  teaspoon  ground cloves
4  (4-ounce) boneless center-cut pork chops (about 1/2 inch thick)
Salt and pepper to taste
1/2 Cup Chicken Stock
2 Tablespoons Butter

In a small bowl, combine honey, mustard and spices. Set aside until ready to use

Heat a large nonstick skillet over medium heat and coat with cooking spray. Sprinkle pork with salt and pepper; cook 3 minutes on each side or until browned.

Reduce heat to medium-low and chicken stock. Cover and cook for 10 minutes longer, or until pork is cooked through, turning once.

Brush pork chops with honey-spice mixture. Cook 3 minutes more. Turn, brush with remaining mixture. Add butter to pan and cook another 3 minutes.

Remove from pan and serve immediately.

If desired, serve on a bed of rice such as butter and garlic or a rice pilaf. You can also drizzle a little of the pan drippings over the chops.

 

Martha’s Sage Pork Chops in 15 Minutes

Today’s recipe came from Martha Stewart – the queen of modern recipes. (Sorry, Martha – but Julia Child shall always remain reining queen in my book). I love the title of Martha’s recipe – Sage  Pork Chops in 15 Minutes. Any time I can have a home cooked meal on the table in 15 minutes I’m there.

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Unbelievably Moist Italian Breaded Pork Chops

Here it was the weekend, when I finally have time to putter in the kitchen and enjoy one of my favorite pastimes – cooking. Wouldn’t you know it? I woke up that morning feeling drained – head pounding, body aching – just generally yucky. After spending most of the day curled up on the sofa, editing and scheduling posts written throughout the week, I decided enough was enough. Wallowing in my misery was making me down right miserable. There were pork chops calling to me  and a new “simple” recipe to try.

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Savory Mushroom Pork Chops with Asparagus Stalks

Have I mentioned that I like to collect cookbooks? I’ve lost count of how many books are now in my collection. For a while, it was new books (as in new at the time), and later became an obsession with old cookbooks. With very good reason.

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Cast Iron Skillets and the Feel of the West

Cooking over a fire in cast iron pots dates back centuries to the time when humankind first learned to forge tools out of the Earth’s metals. While we still enjoy cooking in a skillet over an open fire or burying a Cast Iron Dutch Oven in hot coals, the modern cook can utilize all the conveniences of an oven and stove top while retaining the flavor that only cast iron cooking can provide. Although this meal isn’t a one-pot wonder and you will have three pots to clean, these Cast Iron Skillets provide both a means of cooking as well as serving the meal.

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Potato Pork Chops with Tarragon

Recently, I whipped up this family favorite, with a few new twists. That’s the beauty of recipes – always evolving. First off, I used pork chops that were about 3/4 of an inch thick rather than my usual thin cut chops. As I was seasoning my chops for the skillet, it dawned on me to use a little bacon drippings rather than oil to prep the pan. Bacon drippings would help to crisp up the thin ribbon of fat on one side of my chops while adding a nice, smokey flavor. Sure enough, the chops browned up beautifully in the bacon grease. While the chops browned, I mixed up my potato soup, ready to smother those chops in the flavorful soup mixture. When the chops were pulled from the skillet, I noticed a nice rendering of pan drippings left behind. Hum, seemed a shame to let those beautiful drippings go to waste. I poured my potato soup mixture into the pan, scraping up all those wonderful bits of brown goodness. Wow, what an awesome difference! The chops were seared on the outside, moist and tender on the inside. The sauce was infused with a wonderful, smokey flavor.

This recipe has been in my collection for years – ever since I first created it one evening when I went to the cupboard with one recipe in mind only to discover that I had the wrong can of soup in my cupboard. It was my plan to bake pork chops in a sauce made from Cream of Mushroom Soup. Somehow, I had Cream of Potato Soup in the cupboard. Most unusual. The fact that I had Cream of Potato Soup in my pantry at all told me I had grabbed the wrong soup at the market. I was tired, it had been a long day, and I simply did not feel up to running to the market for a can of soup. I decided to make the best of things, and use the Cream of Potato Soup instead. That first creation of Potato Pork Chops was made with a can of water, a little seasoning and no tarragon. It was good, but a bit bland. Over the years this pork chops recipe has evolved into a much more flavorful dish.

jimbo 2In the winter of 2011, my brother came to stay with us for a while. Hands down, he is one of fussiest eaters on the planet. Now I love my brother, and I love my mother (God rest her soul) but he is a monster she create. My brother was the only boy in the family – and he became king of the hill – with one set of rules for us girls, and another set of rules for him.  While my sisters and I had to eat whatever was placed before us or go without, our brother was allowed to eat whatever made him happy.  While we ate fish sticks on Fridays, he ate chocolate cake! As a result, his culinary palate is limited to foods generally eaten by teenagers – hamburgers, hot dogs, and pizza – not the gourmet kind, but with a red sauce and plenty of pepperoni, thank you. While I prepare wonderful meals on the weekends for the family breakfast, my charming brother dines on popcorn and turkey sandwiches – bread and meat – nothing else, not even mayonnaise.

One evening my brother wandered into the kitchen to inquire what I had planned for dinner. (Depending upon his finances and my answer, he would then decide if dinner meant a trip to McDonald’s).  When I said Potato Pork Chops, he made his “I’m not going to like this” face and said pork chops are fried, barbecued or fixed “Filipino” style (adobo). It took some convincing, but he decided to give it a try. This dish, like my Parmesan Pork Chops, was a hit with the King. If you have fussy eaters in your house, this is one dish that is sure to please. My brother is coming along, trying new things in his old age and he’s discovering a completely new world – one with flavor.

Potato Pork Chops with Tarragon
6 Boneless Pork Chops, about 3/4 inch thick
Sea Salt, to taste
Fresh Ground Pepper to taste
1 tablespoon Onion Powder, enough to lightly season each chop
1 Can Cream of Potato Soup
1 Can Chicken Broth
2 teaspoons Tarragon Leaves, finely chopped

Season chops with salt, pepper and onion powder on both sides. Rub gently to get more of the seasoning into the chop.

Over medium heat, brown chops in enough bacon drippings to lightly coat bottom of large skillet. Cook chops 3 minutes per side or until lightly browned.

Place pork chops in a large casserole dish. Mix Cream of Potato Soup, chicken broth and tarragon together in a large bowl. Add the soup mixture to the now empty skillet to bring all those lovely browned bits into the sauce. Pour over pork chops. Cover tightly with foil and bake in a preheated 400-degree oven for about 45 minutes to 1 hour. Turn chops over about half way through the cooking time to allow both sides to be saturated in sauce.

Serve with garlic-mashed potatoes and steamed green vegetables. For extra flavor, drizzle liquid from pork chops over mashed potatoes.

Note: When using fresh ground pepper, I like to grind the pepper into the palm of my hand, then “sprinkle” over the pork. About two turns of the mill per side is usually enough pepper.

Enjoy!

Chipotle-Orange Glazed Pork Chops with Mango-Jicama Salad

The first time I made this dish, I was a bit apprehensive. Chipotle and maple syrup together? Really? Yes, really! There’s just enough kick from the chipotle that you know it’s there, yet the maple syrup is your savior, taking the edge off just a bit. An added bonus is that sweet-salty sensation these beautiful chops impart.

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Crock Pot Peach Pork Chops

As we reach the end of the Peach harvest in California (June to mid-September), I thought it would be nice to take a moment and savor this scrumptious fruit. What better way to embrace a golden peach than to pair them with slow-cooked pork chops for a celebration of food delights? While I miss picking our own peaches at the family farm, since relocating to another agricultural mecca – Stanislaus County – there are fruit stands galore just north of our home. While Almond and Walnut crops far exceed those of cling peaches, a few small farms still exist. Here’s to cling peaches, pork chops and fading summer afternoons!

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Getting Back to the Basics with Fried Pork Chops and Country Gravy

Sometimes you just get a hankering for down-home country cookin’. While most “country” cooks might dip their chops in an egg wash and give ’em a dusting of flour or breadcrumbs before frying in oil, I’m going “naked” – a little salt, a little fresh cracked pepper and a little olive oil to “crisp” things up. The flavor is pure, simple and unadorned. Make no mistake about it – a “naked” pork chop is delightfully delicious. This basic recipe could easily be made with Pork Tenderloin Medallions. Simply buy a tenderloin and slice into 1″ thick medallions seasoned with salt and pepper. Cook as you would the pork chops and serve with gravy.

When it comes to good old fashion gravy, hands down my Dad makes the best gravy. Although he never knew he was making a roux with bacon drippings and flour, that fat to flour ratio is the bases for his country gravy. Pan drippings from roasted or fried meats are always a good place to start, but sometimes you don’t necessarily have much in the way of pan drippings, especially when it comes to pork chops, so bacon drippings to the rescue! We always keep a jar of bacon drippings in the fridge – it’s so versatile. Great for seasoning your skillet for Southern Style Cornbread or adding extra flavor to your  Refried Beans. We use bacon drippings so often that there are times when I need to cook up a pound or two of bacon (usually for breakfast or my personal favorite a California Avocado BLT Sandwich) just to get more drippings. The beauty of this bacon-dripping based gravy is that you can make it anytime – served with pork chops (like now) or fried chicken If you are ever in the mood for not much more than smokey, flavorful gravy and mashed potatoes, then a simple bacon based gravy is great.

Simple Pork Chops with Country Gravy
Simple Pork Chops
4 Pork Chops, 1 inch thick
Coarse Sea Salt & Fresh Ground Pepper to taste
1-2 tablespoons olive oil for frying

Pat pork chops dry with a paper towel. Season with salt and pepper to taste. Rub; press seasoning into the  chops and allow to rest 15-20 minutes before cooking.

Heat oil in a non-stick skillet over high heat until shimmering but not smoking. Add chops, sear for 1 minute. Using tongs, turn and sear other side for 1 minute.

Lower heat. Turn chops with tongs, cover and simmer for 4 minutes. Turn with tongs, and continue to simmer, covered, for 4 minutes longer or until cooked through.

Remove from pan. Place on cutting board and tent with foil to keep warm. Allow meat to rest for 5-10 minutes. While meat is resting, make gravy.

To serve, cut pork chops into thin slices and fan on individual plates. Drizzle with gravy and serve.

Country Gravy
2 Tablespoons bacon drippings
2 Tablespoons Flour
1 Cup Chicken stock
1/2 Cup Milk
Salt & Pepper to taste

Add bacon drippings to same skillet used for pork chops and heat over medium-low heat. Let drippings melt and become a part of the pan drippings from the pork chops.

Sprinkle flour over bacon drippings and cook for 1-2 minutes, stirring constantly until blended and foamy. Pour stock a little at a time into skillet and whisk to blend. Add milk, salt and pepper to taste. Increase to medium heat, stir until thickened, scrapping up any browned pieces remaining in pan. Cook to desired consistency.

Mexican Pork Chops with Ancho Chile Cornbread Stuffing

Sometimes I get on a kick – spending several nights “dining” in the same country before moving on to another part of the world. Lately, I seem to be fixating on Mexico. It began with the notion of Taco Tuesday a while back. But let’s face it, Tacos are such a small part of the culinary delights of a country that is as diverse as Mexico. It would be like saying America is all about hamburgers and hot dogs. I’ve expanded the Taco Tuesday thing to be Mexican Tuesday.

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