French Pork Chops Recipes

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:

• 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:

• Trim and rinse pork chops and pat dry.
• Heat a large frying pan with 3T butter and 1T olive oil over medium heat.
• Set aside 1T flour.
• Dredge pork chops in remaining flour, shaking off any excess.
• Whisk egg and water and dip floured pork chop into egg mixture allowing excess to drip off.
• Fry in heated pan until golden, turning to make sure they are evenly browned.
• Once browned, remove from pan and place into a casserole dish.
• In the same pan that you cooked the pork, lower the heat and add 1T butter, scraping the bits off the bottom with a wooden spoon.
• Add wine and simmer 1 minute.
• Add chicken broth, flour, lemon and parsley and whisk to thicken.
• Pour sauce over pork chops and bake, covered in a 375 oven for 40-45 minutes until tender.