Pork Chops

Anyone have a good recipe for these - I bought 4 pork chops last night and want to make them tonight for dinner; TIA

Re: Pork Chops

probably too late, but we made these last week and they came out great (from Rachel Ray)

Pork Chops in Tangy Fire-Roasted Tomato Sauce

Ingredients
• 3 tablespoons - Extra Virgin Olive Oil, divided
• 4 bone-in pork chops (each about an inch thick)
• Salt and freshly ground black pepper
• 2 to 3 cloves garlic, finely chopped or grated
• 1 bunch scallions, cut into one-inch pieces
• 2 tablespoons red or white wine vinegar
• 2 tablespoons brown sugar
• 1 28-ounce can diced fire-roasted tomatoes

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the pork chops with salt and freshly ground black pepper, and sear them in the hot pan until golden brown, about 3 minutes per side. Remove the chops to a plate and cover them with foil.
To the same pan the chops were cooked in, add the garlic and scallions. Cook until the scallions begin to get tender, 3-4 minutes.
To the pan with the scallions, add the vinegar, brown sugar and tomatoes. Bring the sauce up to a bubble and add the pork chops back in. Finish cooking the pork chops in the sauce, 3-4 minutes. (If your chops are really thick, cover the pan with a lid or a piece of aluminum foil.)

Re: Pork Chops

These have to be marinated over night- or for a few hours, but they are SOO yummy!!

Honey-Mustard Pork Chops
• 4 tsp honey
• 1/4 cup dijon mustard
• 1 tsp of cider or wine vinegar
• 1/4 tsp salt
• freshly ground pepper, to taste
• 4 bone-in loin pork chops, 1-inch thi

• To prepare the marinade, in a small saucepan over low heat, heat the honey until it liquefies. Stir in the mustard, vinegar, salt, and pepper. Cool to room temperature.
• Place the pork chops in a gallon-size zip-close plastic bag—add the marinade. Seal the bag, squeezing out the air. Turn to coat the chops. Refrigerate, turning the bag occasionally, at least 8 hours or overnight. Removed the chops from the refrigerator 30 minutes before broiling.
• Preheat the broiler. Place the chops on the broiler rack and broil 3-4 inches from the heat until cooked through, about 6-7 minutes on each side.


Here are some other good pork-chop recipes that we make often:

Pork Medallions in Lemon-Thyme Sauce
• 2 tsp olive oil
• 3/4 lb pork tenderloin,
cut into 1/4” slices
• 1/4 tsp salt
• 1 tsp dried thyme leaves,
crumbled
• 1/4 tsp freshly ground pepper
• 1 cup chicken broth
• 1 TB cornstarch
• juice of 1 lemon
(about 2-3 TB)


• In a large nonstick skillet, heat the oil.
• Add the pork in a single layer and sprinkle with the thyme, salt & pepper. Saute 2 minutes, then turn over and saute until cooked through, 2-3 minutes.
• Put the broth in a small bowl, then add the cornstarch and stir until smooth.
• Pour the broth mixture into the skillet with the lemon juice. Simmer until slightly thickened and heated through, about 1 minute.


Favorite Pork Chop Recipe
• Pork chops (boneless or bone-in)
• Equal amounts of flour & bread crumbs, mixed
• 1 can orange juice (use can from tomato sauce to measure)
• 1 can tomato sauce
• 3 TB honey
• 1 TB brown sugar

• Bread pork chops in flour & bread crumb mixture.
• Fry until lighlty browned, place in glass baking dish.
• Mix tomato sauce, honey, OJ & sugar, and pour over pork chops.
• Bake for 1 hour at 350°

• Tastes yummy served over rice!

Re: Pork Chops

I make them really easy. I use a can of Dole pineapple chunks and a bottle of teriyaki sauce. mix them together and let it sit. I then cook the chops and then when they are done, I pour the mixture into the pan and put the heat on high until it boils and then turn it down to let it simmer. YUM YUM.

Re: Pork Chops

Thank you ladies - I did make them from a recipe I found online, but I will try these next time. I only made them twice and the only complaint that my DH and I had was that both times the meat was tough and chewy. Does anyone know how to make them moist, juicy and easy to chew? Or is that how pork chops are? TIA again

Re: Pork Chops

made some tonight...

Heat EVOO and chopped garlic in a pan- coat the boneless chops with the oil, then cover with panko bread crumbs flavored with cajun spices. Pour extra EVOO/Garlic mixture from pan into pyrex casserole dish with chops....sprinkle extra breadcrumbs in too..bake @ 375 for about 25 min.

they came out nice and moist!