need a pork chop recipe

Delishhh - posted on 06/11/2012

What about Schnitzel - so good -- http://delishhh.com/2010/03/09/schnitzel...

Katrina - posted on 02/08/2009

I seen this recipe on the Rachael Ray Show and tried it...my family LOVED it! It is not your normal pork chop by any means but you have to cook the sides too. They really make this recipe! I hope you try it and your family enjoys it as much as mine.



Pork Chops With Andouille French Bread Stuffing & Green Bean Salad

Ingredients

3 tablespoons extra-virgin olive oil (EVOO) plus 1/3 of a cup, divided

1 package (4 links) andouille sausage, chopped into bite-size pieces

4 bone-in pork rib chops, about 1 1/2 to 2 inches thick

Salt and pepper

4 ribs celery, chopped

1 green bell pepper, chopped

3 small red onions, 2 chopped and 1 sliced, divided

4 cloves garlic, 3 chopped, 1 cracked peeled and left whole

1 fresh bay leaf

5 sprigs fresh thyme, leaves removed from the stem

1 to 2 tablespoons hot sauce, to taste, plus a dash for the salad dressing

4 cups French bread, cut into 1/2-inch cubes

2 1/2 cups chicken stock, divided

1 1/2 pounds green beans

2 teaspoons Dijon mustard

2 teaspoons honey

3 tablespoons white wine vinegar

2 ounces of whisky, such as Southern Comfort (about 2 of the small, airplane-size bottles)

3 tablespoons cold butter

Yields: 4 servings

Preparation

Preheat oven at 400°F and place a medium-size pot of salted water over high heat.

While the water is coming up to a boil, place a medium-size skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chopped andouille sausage and cook, stirring every couple of minutes until it is brown and crisp, about 4-5 minutes.

While the sausage is cooking, place a large, oven-safe skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the pork chops liberally with salt and pepper, and place in the hot skillet. Cook 3-4 minutes on each side until brown. Transfer skillet to the oven to finish cooking, about 10-12 minutes.

To the skillet with the sausage, add the celery, green bell pepper, chopped red onion, 3 cloves of chopped garlic, bay leaf, thyme and hot sauce to taste. Cook, stirring frequently, until the onions are tender, about 5 minutes. Add the bread cubes and enough chicken stock to moisten the bread, about 1 1/2 cups; you want the bread to just barely stick together with the andouille and veggies. Remove the bay leaf and take off the heat to keep warm.

Add the green beans to the pot of boiling salted water. Cook 1-2 minutes for crunchy beans or 4-5 minutes for softer beans. Rub the inside of a large bowl with the whole garlic clove. Add the mustard, honey, white wine vinegar and a dash of hot sauce and whisk to combine. In a slow steady stream, whisk in 1/3 cup of EVOO. Add the sliced red onions and the warm beans, season with salt and pepper and toss to combine.



Remove the pork chops from the oven and transfer to a plate. Cover loosely with foil and let rest. Add the Southern Comfort to the pork chop skillet away from the heat then return the skillet to the stovetop over medium heat to let the alcohol cook out. (Remember: the handle is very hot so use a kitchen towel or pot holder to move it about.) Once it is done flaming, scrape the bottom of the pan with a wooden spoon to release the brown bits. Add the remaining 1 cup of chicken stock and turn the heat up to high, cooking until the stock has reduced by half. Turn the heat off and add the butter, stirring until it has completely melted.

To serve, divide the andouille-French bread stuffing between 4 plates, top each portion with a pork chop then pour a little of the Southern Comfort sauce over the top of each chop. Serve the green bean salad alongside.

Karina - posted on 02/07/2009

hi, i usually bake my pork chops with some olive oil and fresh minced garlic, bake intil brown and cooked through. (too long and they will be too dry)



i also saw this recipe on martha stewart and gave it a try......fantastic flavour and not too sweet........here it is......

brown the pork chops in a skillet.

in a jar, mix the following.....1 teasp dijon mustard

1 tbl red-wine vinegar, 2 tbl brown sugar,1 tbl worcestershire sauce, 1 teasp garlic salt. and third of a cup of water. mix all these ingredients in a jar (shake)

and add to the pork chops in the skillet, reduce heat and cover, cook for 1 hour.

when cooked remove chops and turn heat up and reduce sauce until slightly thickened (about 5 mins)....serve sauce over chops...

very yummy, i hope you give it a try.

karina (australia)

Heather - posted on 02/07/2009

I just posted a good pork chop recipe for you to try. My family loves it. Also, sometimes I put pork chops in the crockpot with mushroom grave, a can of cream of mushroom soup, a can of water, tony cacheres, garlic powder and onion powder and then serve that with egg noodles or rice. Another good one, is to put them in the crockpot, add some italian dressing, some rotel tomatoes, some mushrooms and some water. Cook for about 8 hours and it makes an awesome stew like dish.

Marisa - posted on 02/06/2009

Curtis Stone from Take Home Chef had a great recipe for pork chops without the bone.

1. Flatten the pork by pounding it with a meat tenderizer but not with the sharp side.

2. Have 3 plates out, one with flour in it, one with egg wash (2 or 3 eggs beaten) and the third plate with a mixture of bread crumbs, salt/pepper, shredded cheese (I used parmesan but you can use any kind of cheese that is strong).

3. Dip the pork into the flour, then the egg mixture then the bread crumb mixture.

4. Fry them in a pan with some olive oil and a tiny bit of butter. It shouldn't take long to cook since the pork is so thin.  It should be golden brown when it's down.

Let me know if you try it and how you like it? =)

Trisha - posted on 02/06/2009

Grilled PC-

let marinate in soysauce, fresh crushed garlic, salt/pepper for atleast 30 mins. let the chops sit out for atleast 15 mins before putting them on the grill...very tender and flavorful! only way we ever eat them now. serve with corn on the cob and baked potatoes.

Monica - posted on 02/06/2009

My favorite pork chop recipe and I actually just made it tonight...I use bonless pork chops, about 4 or 5 and put them in a crock pot with a half bottle of bbq sauce for about 6 hours.  They are so tender you don't even need a knife and my picky eaters LOVE it.  Simple and delicious!

Cherie - posted on 02/05/2009

Hi.Do you have a crock pot?My favorite way to make pork chops is to put them in the crock pot with a large can of cream of mushroom soup only (dont add milk or water)and cook on low all day (6-8 hrs)or on high for 4hours.you can add potatoes to the pot also.Or serve over rice or egg noodles.Another way I make them is to put them in the oven with enough water to almost cover them add sliced onions cook on 350 for about an hour or until they start to fall apart.I hope I helped !enjoy!

Maryke - posted on 02/05/2009

hi, i oven bake my pork chops untill almost done, then i make a mix with the following and put it over the chops then under the grill:

apricot jam

chutney

woschter sause

bit of water and

english musterd powder

Every body loves my chops

Jaimie Valenti - posted on 02/04/2009

I have a great one!!! My 5 and 8 year old love it and have loved it for years!!! Sweet and sour Pork. Get a big ziplock bag fill it with flour, salt, pepper, garlic powder and paprika (optional). Fill up the bag enuf to be able to cover the pork. Put the pork in the bag and shake it up. Brown the pork in olive oil on both sides.(dont cook too long) You will be cooking it more in the sauce. Then in that same pan with the pork put in apple juice, brown sugar and just a little bit of white vinegar. Just enuf apple juice to fill over the pork, maybe a few tblsp of the brown sugar (depending on how sweet u want it) but not too much vinegar. ( i dont measure) you will be able to smell it immediately. On a med boil for about 10 mins. the juice will thicken and it's done. I use the sauce and spoon it over mash potatos, if I dont cook brown gravy!(it wont make alot of sauce) but just enuf for more on the taste. Even over the pork once you dish it! But it's soooo simple and so darn good!!!!!!! Hope u make this..

Dana - posted on 02/04/2009

You can marinate them with soy sauce, garlic powder, and oregano and then cook them under the broiler for about 3-5 min on each side, just make sure you don't over cook them.  I usually serve them with sweet potatoes and a veggie.

Bonnie - posted on 02/04/2009

i love pork chops..ive been kind of in a rut too though haha, but i'll give you one of my faves

mix about 4 tbsp dijon mustard and about 1/4 cup greek vinaigrette( ive tried with a lot of different kinds..sweet onion,italian, red pepper..and they are all good!!)

stuff it all in a ziploc bag n mush around..let it marinade for..ohh i dunno a couple hours..then put em on a baking pan with s & p and whatever seasoning you like..bake at 425 for..uhmm that all depends on size,cut..bone in ..or not..id say 25 mins max..unless you got some huge chops!

or you can make a meal all in one with it by using a cup or 2 of rice(and correspoding amount of chicken stock, depending how much rice you use) in the bottom of ur pan..oven at 350 this time, bake for 15 mins, take out, throw wutever veg you like on top re-cover and bake about another 15-20 mins..my mom grates cheese on it but i prefer it without! enjoy!

Angela - posted on 02/04/2009

Brown the chops in a frying pan (just the outside). Then put in a can of Campbells Cream of Mushroom Soup, some garlic powder and pepper. The can of soup will look lumpy when you put it in. No additional water or milk required, just the soup. Lower the temperature of the pan and simmer this conconction for about 1/2 hour. When the sauce turns from light grey to brownish and is simmered down, they're done. The chops are super tender and you can use the sauce as a gravy for your potatoes or over the chops. Enjoy!

Laura - posted on 02/04/2009

I put them in a baking dish, sprinkle with S&P, pour on a can of apple pie filling and top with a can of French's Fried Onions (orig or cheese). Cover with foil and bake at 375 for 30 mins, then uncover and bake 15 more minutes or till chops are done. My family LOVES it, lol. Good luck and enjoy!

Nikki - posted on 02/04/2009

we usually grill ours on the BBQ- the best! . Or if I make them inside I usually coat them in egg/milk and flour with seasonings and fry in oil or butter. You can also season and broil them in the broiler

Marina - posted on 02/03/2009

For a 1/2 hour recipe... season pork chops as desired,lightly saute in a tablespoon of olive oil. Place chops in oven proof dish pour all juices on top ,surround chops with asparagus spears and very thinly sliced onion. Pour 1 can Campbells golden mushroom soup over all. Cover with foil and bake at 375 for 30 minutes. Serve with white rice. Yummy!

Heidi - posted on 02/03/2009

Creamy herbed Pork Chops:

4 pork chops

1 tbs butter

1/3  chopped carrot

1 tbs snipped parsley

2 tsp all purpose flour

1/2 tsp dried basil, thyme or tarragon

1/2 tsp beef boullion granules

2/3 cup milk

2 tbs dry white wine--or water

Trim fat from meat and brown  both side of chops in butter, till no pink remains. Add carrot. Cook for 5-8 minutes then remove chops. Stir in parsley, flour, basil, thyme, tarragon, boullion,and 1/4 tsp pepper into drippings and carrot. . add Milk all at once.cook and stir till thickened & bubbly. Stir in wine or water. Return chops to pan and heat through. spoon sauce over chops.

Melanie - posted on 02/03/2009

If you use boneless chops, I have one my kids love. In a 9x13 pan sprayed with cooking spray, pour in a can of apple pie filling, top with 6 loin chops seasoned with salt and pepper, and on top of that a box of stuffing mix (prepared according to box directions). Cover with foil. Bake in a 375 oven for 30, uncover and bake 10 more minutes or till chops are done.
My family really likes this, hope yours does too.

Allison - posted on 02/03/2009

Dip thin cut pork chops in flour, then in beaten egg (or egg beaters), then bread crumbs and fry in vegetable oil or bake in the oven. Serve with homemade macaroni and cheese and applesauce to dip it in. My husband hates pork chops but loves this recipe!!

Jenn - posted on 02/03/2009

Hello Kristian,



I agree with Janice... but the one I use is kraftfoods.com. There is one that I have done from there the French Onion- Pork Chop Skillet (http://www.kraftfoods.com/kf/recipes/fre...). That is sooo good... I season the meat a bit with garlic powder, onion powder and adobo (seasoning salt). But I highly recommend signing up with kraftfoods.com they are great! :) Good Luck!

Janice - posted on 02/03/2009

I tried this recipe from the Kraft Site and it is really good, my husband loves it and it is easy to make



Glazed Stuffed Pork Chops



http://www.kraftcanada.com/en/recipes/gl...