Pork Chops

[Mama Mangia]

There are so many different ways to enjoy pork chops! What are your favorites?

PORK CHOPS WITH CRANBERRY ORANGE SAUCE Makes 8 servings

8 pork chops (5 to 6 ounces each), about 3/4 inch thick, trimmed of excess fat
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
1/2 cup reduced-sodium chicken broth plus more if needed
2 cups orange juice plus more if needed
3/4 cup firmly packed light brown sugar
1 cup fresh cranberries, cleaned or 1/4 cup dried
1/2 cup dried sour cherries
2 teaspoons grated orange peel (orange part only; optional)
2 teaspoons chopped fresh sage or 2/3 teaspoon dried, plus extra sprigs for garnish (optional)

Season chops generously with salt and pepper. Spread flour on dinner plate and dredge each chop to coat well on both sides, shaking to remove excess flour.

Spray heavy skillet with nonstick cooking spray and set over medium-high heat. When hot, add enough pork chops to fit comfortably in pan and saute, turning once or twice, until golden brown, about 5 minutes per side. Remove chops and drain on paper towels. Continue until all chops are browned.

Return pan to heat and add browned chops,1/2cup broth, 2 cups orange juice and brown sugar. There should be enough liquid to just barely cover chops. If not, add1/4cup each of extra broth and juice. Bring mixture to simmer. Reduce heat and cook, covered, 15 minutes.

Add cranberries and cherries to pan. Cover and cook until chops are fork-tender, turning several times, about 45 minutes. Check several times while chops are cooking to make certain liquids are not cooking down too quickly. Add equal amounts of broth and juice if needed. When done, remove lid and check sauce. If too thick, thin with 2 to 3 tablespoons each broth and juice.

Arrange chops on serving plate. Garnish with sprinkling of orange peel and chopped sage. Garnish plate with fresh sage sprigs.

 

[Mama Mangia]

Pork Chops Puttanesca

3 tablespoons olive oil
3 cloves garlic, peeled
3/4 cup all-purpose flour
Salt and freshly ground pepper
4 boneless pork chops, not more than 1 inch thick (about 1 pound total)
3 tablespoons capers
3 tablespoons chopped black olives
1/4 teaspoon crushed red pepper
1 15-ounce can crushed tomatoes

Heat oil in a wide, heavy skillet over medium-high heat. Add garlic and cook, stirring occasionally, until golden brown. Remove garlic and discard.

Combine flour, salt and pepper on a dinner plate. Dip pork chops in flour to coat. Add to skillet and brown on one side, 2 minutes or so. Turn the pork chops over and brown on the second side. Add the capers, olives and red pepper. Add tomatoes and bring to a boil, then reduce heat and simmer 5 minutes. Pork chops should be cooked through. (Cut into one to check.)

Serve with broccoli or asparagus and corkscrew or other stubby noodles.

Makes 4 servings.

 

[Mama Mangia]

Stuffed Pork Chops in a Brown Sugar & Butter Balsamic Glaze


4-6 boneless pork chops thin cut or rolled out to about 1/4" thick

Box of pork, sage or homemade stuffing

Glaze:
1 1/2 C Water
3/4 C Brown Sugar
1/3 C Balsamic Vinegar
2 Tbsp. Butter

Start with the glaze, combine all ingredients in a pot and simmer on stove top until cooked down.

Cook stuffing according to directions.

Put enough stuffing onto center of pork chops and still be able to fold it in half. Keep closed with a tooth pick. Put in an oven safe dish and bake for about an hour at 350.

When done, bring out and pour glaze over top. Serve!

 

[Mapiva]

I don't know why but I'm not a fan of pork and fruit together as I seem to always be pushing it around my plate. I like my pork with lots of lemon and garlic. Nothing beats a pan seared pork chop seasoned with salt, pepper, oregano or thyme, then finished with several squirts of fresh lemon and served with french fries.

 

[chubbyalaskagriz]

Here in the mid-west pork is KING! We have two VERY popular lunch sandwiches- one is a butterfly pork chop on a bun. The other is a breaded, deep-fried pork tenderloin- also on a bun. Both are delish- and oddly, for whatever reason, seldom found outside of the heartland.

We make pork chops, either boneless or bone-in, any number of ways.

Mom dredged them in seasoned flour and sauteed in lard or Crisco until golden- then she made pan gravy from the drippings- usaully adding canned evaporated milk and "smothering" them in it with onions and mushrooms. I do this too, today.

Other times we grilled them and served with teriyaki or other sauces. (of course w/ applesauce- or "drunken apples".)

LOVE me some moist pork chops- especially if a nice, flavorful edge of fat is left around them, and browned nicely!

 

[jfain]

I love brined pork chops. Below is my favorite recipe for brined chops. I also like boneless chops rubbed with rosemary, garlic, salt and pepper then topped with fresh ripe tomatoes that have been tossed in a little balsamic. yum!

Brined pork chops

2 qt water
1/4 cup kosher salt
1/4 cup mustard seeds
1/4 cup sugar
2 tablespoons pickling spices
6 garlic cloves, smashed with side of a large knife
6 (1 1/2-inch-thick) rib pork chops
4 to 6 tablespoons olive oil
1/2 cup dry Riesling
1/2 cup chicken broth

PreparationBrine pork chops:
Bring water to a boil with kosher salt, mustard seeds, sugar, pickling spices, and garlic and simmer 15 minutes. Cool brine completely, then add chops and chill, covered, 1 to 2 days.

Roast chops:
Preheat oven to 425°F.

Remove chops from brine and pat dry. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in batches, without crowding, turning once, 3 to 4 minutes on each side. (Add oil 1 to 2 tablespoons at a time as needed between batches.)

Transfer chops to a roasting pan and roast in middle of oven until an instant-read thermometer inserted horizontally 2 inches into center of meat (do not touch bone) registers 155°F, 15 to 20 minutes. Transfer chops to a platter and let stand, loosely covered, 5 minutes before serving (do not clean pan).

Straddle pan across 2 burners and add any meat juices from platter along with wine and broth and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, about 4 minutes. Season pan juices with salt and pepper and serve with chops.

 

[Mapiva]

This sounds delicious jfain. I have not yet tried brining but I hear it's wonderful for pork and chicken.

 

[jfain]

I haven't tried it with chicken but for pork it's great. You can avoid the dreded dry chop.

 

[MsMai]

Such wonderful pork chop recipes posted here. Thanks

so much for sharing.

 

[Jafo232]

I must say I try to make chops different almost every time. Recently my wife lamented that we never make "shake n bake" type chops anymore. I got away from it because I just don't like the consistency of breadcrumbs on the chops. It did get me thinking though.

So the last couple times we have had it, I have taken a bunch of spices and fresh grated parm, breadcrumbs and put them in my spice grinder (a fancy word for coffee grinder ). I pummeled the ingredients to almost a powder, and then basically made them the same way you would with shake-n-bake, put it in a plastic bag, and shook the chops in it.

Wow, now that was great!

As for the spices? Well, salt, pepper, onion powder, garlic powder, smoked paprika, a little cumin and the cheese. I just used plain breadcrumbs. No real need to post an exact recipe, just tinker with it, you will not be disappointed.