MOIST BAKED PORK CHOPS
For perfectly prepared pork chops (preferably bone-in) you must brine them for at least 1 to 2 hours and pick chops that are at least 1/2 to 1-inch thick. The success to this dish is the brine for moistness. There are many brine variations out there for what flavor you are wanting to accomplish but, it is an important part of the overall dish.
Provided by Sahara B
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Combine cold water, salt, peppercorns, and bay leaf for brine in a bowl. Place pork chops in a shallow baking dish and pour the brine over top. Let sit for 1 to 2 hours.
- Meanwhile, combine brown sugar, garlic powder, paprika, onion powder, mustard powder, salt, and pepper for rub in a small mixing bowl.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove pork chops from brine, rinse under cold water, and pat dry. Rub pork chops generously on both sides with the seasoning mix. Discard brine.
- Heat a cast iron skillet over medium-high heat. Add oil to the hot skillet. Add pork chops to the hot oil and sear until browned, 2 to 3 minutes.
- Turn pork chops and place skillet in the preheated oven. Bake until no longer pink in the center, 6 to 8 minutes. Remove from the oven, tent with aluminum foil, and let rest for 5 minutes before serving.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 29 g, Cholesterol 45.3 mg, Fat 14.2 g, Fiber 0.7 g, Protein 16.8 g, SaturatedFat 4.4 g, Sodium 5980.2 mg, Sugar 27 g
SIMPLE TENDER PORK CHOPS
"My family has enjoyed these simple pork chops for years," writes Patricia Dick from her home in Anderson, Indiana. "They are so tender and juicy, the meat falls right off the bone!"
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the flour, mustard, seasoned salt and garlic powder. Add pork chops, one at a time, and shake to coat. , In a large skillet, brown chops in oil on both sides. Place in a 3-qt. slow cooker. Pour soup over pork. Cover and cook on low for 6-7 hours or until meat is tender.
Nutrition Facts : Calories 431 calories, Fat 24g fat (8g saturated fat), Cholesterol 113mg cholesterol, Sodium 700mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 39g protein.
TENDER OVEN BAKED PORK CHOPS
This recipe is foolproof. The pork chops turn out VERY tender. I have tried many other recipes for pork chops in the oven, and I always go back to this tried and true recipe of mine. My husband eats about 3 or 4 chops every time I make it. He also makes sure to tell me to make enough for leftovers. Make sure to buy pork chops with the bone. The bones add more flavor, and the meat is more moist. I would also suggest to NOT buy "thin" cut pork chops. Enjoy!!
Provided by Jill L. Margaritta
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Take pork chops and season both sides generously with Lawry's Seasoning Salt and Paula Deen's House Seasoning.
- If you do not have Paula Deen's Seasoning you can make your own by mixing 1 cup of salt with 1/4 cup of pepper and 1/4 cup of garlic powder. You can put it in a shaker bottle and use for up to 6 months.
- Melt 1/4 cup of the margarine in a large frying pan. On medium to medium high heat, brown the chops on both sides. So they have a pretty brown color to them. About 3 to 4 minutes on each side.
- Spray a roaster pan with cooking spray.
- Slice up a medium size onion and layer the bottom of the roaster pan.
- Layer the browned up chops over the onion. DO NOT let the chops overlap. It is important that they are in a single layer.
- In a separate mixing bowl, mix together the water, dry gravy mix, gravy darkener and the cream of mushroom soup. Season this to taste with the Lawry's Seasoning Salt and Paula Deen House Seasoning.
- Pour this mixture over the pork chops.
- Melt the last 1/4 cup of butter in the frying pan, and saute the thinly sliced fresh mushrooms. I season them with salt and pepper and a splash of Italian dressing.
- Put a pile of the mushrooms on the top of each of the pork chops. Or you can also just mix the sauteed mushrooms in with the gravy. I have done it both ways.
- Bake COVERED at 300°F for two and a half hours. Do not remove the cover at all while baking.
- The gravy thickens up on its own. Just serve pork chops on a platter accompanied with homemade mashed potatoes, vegetable and salad.
TENDER BAKED PORK CHOPS
Pork chops are marinated in a garlic-herb marinade, baked slowly in the oven, and topped with a light mushroom gravy. These pork chops are so tender, you won't even need a knife.
Provided by rtjmom
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h30m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk together 1/3 cup olive oil, vinegar, garlic, thyme, parsley, and pepper flakes in a bowl. Place pork chops in a glass or ceramic baking dish and pour marinade over top. Marinate in the refrigerator for 1 hour, turning chops after 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Pour 1/4 cup chicken broth in the bottom of a shallow roasting pan.
- Remove pork chops from the marinade and shake off excess. Discard any remaining marinade.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown pork chops for 3 minutes on each side. Transfer to the prepared roasting pan and top with onion slices. Cover the pan tightly.
- Bake in the preheated oven for 30 minutes.
- While pork chops are baking, prepare sauce. Combine 1 cup chicken broth, milk, white wine, and cremini and white mushrooms in a saucepan over medium heat; cook for 4 to 5 minutes. Add flour and bring to a boil, stirring often until thickened. Lower heat and simmer sauce until pork chops are ready.
- Remove pork chops from the oven; drain and discard chicken broth. Pour mushroom sauce over pork chops, cover, and return to the oven. Bake until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 374.6 calories, Carbohydrate 10.1 g, Cholesterol 40.5 mg, Fat 28.4 g, Fiber 1.3 g, Protein 17 g, SaturatedFat 5.6 g, Sodium 403.8 mg, Sugar 3 g
BAKED MOIST PORK CHOPS
I got this recipe from a magazine a long time ago. Everyone enjoys this recipe and its fairly easy to make.
Provided by Mindy W.
Categories Pork
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the chops with salt and pepper.
- In a large heavy pan, heat 2 Tbsp oil on high and brown both sides of the meat.
- Put the brown pork chops into a deep casserole dish. Heat the remaining oil and saute the onion and garlic till golden. Pour in chicken stock, wine and bay leaf. Bring to a boil and cook for 3 minutes.
- Pour the liquid over the chops, cover tightly and bake for 1 1/2 hours at 350°.
Nutrition Facts : Calories 768.9, Fat 40.5, SaturatedFat 11.3, Cholesterol 251.1, Sodium 332.4, Carbohydrate 7.5, Fiber 0.5, Sugar 3, Protein 82.8
SOUS VIDE PORK TENDERLOIN
Tender and juicy pork tenderloin, with a decadent and well-balanced mustard sauce. I often serve this at a holiday buffet dinner with small rolls - double the sauce and serve it as a condiment for sandwiches.
Provided by Karen Schroeder Rankin
Categories Pork Tenderloin
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (58 degrees C); if you want pork cooked medium instead of medium-rare, set to 145 degrees F (63 degrees C), and allow water bath to come up to temperature.
- Combine onion, wine, butter, Dijon mustard, vinegar, lemon juice, whole grain mustard, turbinado sugar, lemon zest, salt, and 1/2 teaspoon tarragon in a medium microwave-safe bowl. Place in microwave and cook on high power until butter melts and sugar dissolves, stirring halfway through, about 1 minute. (This yields 1 1/2 cups sauce).
- Place tenderloins in a vacuum-sealable bag with 3/4 cup of the mustard mixture and massage contents of bag to ensure meat is coated evenly in sauce, spacing tenderloins in a single layer in the bag. Seal bag with a vacuum sealer according to manufacturer's directions.
- Transfer vacuum-sealed tenderloins to warm water bath with thermocirculator; cover vessel with aluminum foil to reduce evaporation. Cook to desired doneness, 45 to 50 minutes; meat will be 135 or 145 degrees F (58 to 63 degrees C) when done depending on desired doneness.
- Remove bag from water bath, transfer meat to a plate and pat dry with a paper towel. Rub with olive oil and sprinkle with pepper.
- Heat a large nonstick skillet over medium-high heat. Sear tenderloins in skillet until deeply browned on all sides, 3 to 4 minutes on each side. Transfer to a cutting board to rest for 5 minutes. Wipe skillet clean with a paper towel if any drippings are too dark.
- Reduce heat to medium. Add remaining 3/4 cup mustard sauce to skillet and allow to come to a simmer, reducing until slightly thickened, 1 to 2 minutes. Add cream and remaining 1/2 teaspoon tarragon to skillet, and cook, stirring occasionally, until sauce has thickened enough to coat the back of a spatula, about 1 minute. Slice tenderloins and serve with sauce.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 7 g, Cholesterol 129.8 mg, Fat 24.2 g, Fiber 0.3 g, Protein 24.4 g, SaturatedFat 12.3 g, Sodium 524.2 mg
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