GOURMET PORK CHOPS
Make and share this Gourmet Pork Chops recipe from Food.com.
Provided by CJAY8248
Categories Pork
Time 1h5m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim excess fat from chops. Coat chops with flour, salt and pepper. Cook until brown. Combine soup, water, ginger, and rosemary;pour over chops. Sprinkle with half the onion rings. Cover and bake at 350* for 50 minutes. Uncover and sprinkle with remaining onion rings and continue cooking for 10 minutes.
YOUR NEW FAVORITE PORK CHOPS
Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden brown crust on these chops.
Provided by Alison Roman
Categories Fry Kid-Friendly Quick & Easy Dinner Pork Chop Bon Appétit Anniversary Small Plates
Yield 4 Servings
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over mediumhigh. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8-10 minutes (cooking time will depend on thickness of chops).
- Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).
- Cut away bone and slice pork about 1/4" thick. Serve with any juices from the cutting board spooned over top.
PORK CHOPS WITH MUSTARD SAUCE
An easy Pork Chops with Mustard Sauce recipe
Categories Mustard Pork Bake Quick & Easy Dinner Meat Pork Chop Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
- Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.
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