Country French Pork Chops Recipes

Steps:

• Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.

Steps:

• Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.
• Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.
• In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.
• Cover and cook on low setting for 4 to 6 hours.
• In a saute pan over medium-high heat, melt butter. When butter is melted and foam subsides, add bread crumbs and stir constantly until toasted. Serve pork chops and vegetables sprinkled with bread crumbs and parsley.

Steps:

• 1. Brine pork chops in 3 cups water and 3 TBS kosher salt for at least four hours (initially dissolve salt in one cup hot water). Heat cast-iron large skillet with 2 TBS olive oil in 400 degree oven. Remove from oven and place over medium-high heat. Cook chops until browned on one side (3-4 minutes) then turn over and transfer skillet back to oven for 6-10 minutes to finish cooking (less for thin chops and more for thicker chops). Transfer chops to a plate and cover tightly with foil. 2. Add broth to skillet and bring to boil, scraping up any browned bits with wooden spoon. Add brown sugar, vinegar, prunes, and olives and simmer until sauce thickens, 4 to 5 minutes. Whisk in butter and parsley and season with salt and pepper to taste. 3. Reduce heat to medium-low and return chops and accumulated juices to skillet. Simmer, turning chops once or twice, until sauce clings to chops and meat is completely cooked (145 degrees on instant-read thermometer), 3 to 5 minutes. Transfer chops to platter and spoon sauce over them. Serve.

Steps:

• Season chops to taste with salt andpepper.
• Heat oil in skillet over medium high heat and add chops. Cook until well browned on both sides but still pink in the center, 3-4 minutes per side.
• Remove from skillet, place on platter and cover.
• Add broth to skillet and bring to a boil, scraping up browned bits with a spoon.
• Add brown sugar, red wine vinegar, prunes, and olives; simmer till sauce thickens, 4 to 5 minutes.
• Whisk in butter and parsley.
• Reduce flame to medium low; return chops and accumulated juices to skillet.
• Simmer, turning chops once or twice, until sauce clings and meat is completely cooked, 3-5 minutes.
• Serve at once.

Steps:

• Pat pork chops dry with paper towels and season with salt and pepper.
• Heat oil in large skillet over medium-high heat until just smoking.
• Cook chops until well browned on both sides but still pink in center, 3 to 4 minutes per side.
• Transfer chops to plate and cover tightly with foil.
• Add broth to skillet and bring to boil, scraping up any browned bits with wooden spoon.
• Add brown sugar, vinegar, prunes, and olives and simmer until sauce thickens, 4 to 5 minutes.
• Whisk in butter and parsley and season with salt and pepper to taste.
• Reduce heat to medium-low and return chops and accumulated juices to skillet.
• Simmer, turning chops once or twice, until sauce clings to chops and meat is completely cooked (145 degrees on instant-read thermometer), 3 to 5 minutes.
• Transfer chops to platter and spoon sauce over them.
• Serve.

Steps:

• Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
• Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
• Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

Steps:

• In a large skillet, cook pork and onion in oil until meat is browned and juices run clear; drain. Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if desired and thyme; pour over vegetables. Bring to a boil; reduce heat. , Cover and simmer for 25-30 minutes or until meat and vegetables are tender.