NEW ORLEANS PORK CHOPS
Very easy to make and a switch from my usual pork chops that are cooked in cream of mushroom soup. This also works with boneless, skinless chicken breasts. It's great served with rice or mashed potatoes. From Gooseberry Patch Almost Homemade cookbook.
Provided by Crafty Lady 13
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet over medium heat, brown pork chops in oil on both sides. Arrange chops in a greased 13x9 baking pan; set aside. In the same skillet, heat together soup, sour cream, water, seasonings and half the onions. Spread over the pork chops. Cover and bake at 350°F for one hour. Uncover and top with remaining onions. Return to oven for an additional 5 minutes.
- This can also be easily made in a crock pot. After browning pork chops, put in a crock pot and then follow the rest of the directions. I usually just put the second portion of French fried onions on top of the pork chops at the start of cooking when cooking in a crock pot.
SMOTHERED PORK CHOPS
Provided by Emeril Lagasse
Categories main-dish
Time 1h45m
Yield 4 servings (2 chops each)
Number Of Ingredients 22
Steps:
- Season both sides of the chops with the Essence.
- Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.
- Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil; reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves.
- Remove from the heat. Serve with either steamed white rice or rice pilaf.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
CAJUN SPICED PORK CHOPS
This is an incredibly flavorful recipe that is quick and easy to make. Most people keep these spices stocked in their pantry!
Provided by danaleotx
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
- Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 228.4 calories, Carbohydrate 0.9 g, Cholesterol 63.1 mg, Fat 13.9 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 4.6 g, Sodium 271.9 mg, Sugar 0.1 g
PAN-FRIED BREADED PORK CHOPS
Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.
Provided by David Tanis
Categories meat, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
- Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
- Sprinkle flour generously over the chops on both sides, then shake off excess.
- Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
- Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
- Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
- Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
- Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.
CREOLE PORK CHOPS
I've had this recipe for over twenty years and love it. Since the children are grown, I now cook just half the recipe for my husband and I. And it's so easy! You'll be in and out of the kitchen in no time. -Ann Rogers, Ocala, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 636mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
CREOLE PORK CHOPS
From Jambalaya - the cookbook from the New Orleans Junior League. Tender, moist pork chops in a traditional creole sauce.
Provided by Candy C
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large, deep, heavy skillet with a lid, over moderately high heat, heat the oil and brown the pork chops for 3 minutes on each side.
- Remove the chops as they brown, and keep warm in a 180 degree oven.
- Reserve 3 tbls.
- of the pan drippings, and pour off the excess.
- Over moderate heat, with the pan drippings saute the onion, green pepper, celery and garlic, stirring for 5 minutes.
- Add the tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.
- Reduce to moderately low heat, cover, and simmer for 30 minutes, stirring occasionally.
- Return the chops to the skillet and cook covered for 30 minutes more, turning chops once.
- Transfer the chops to a large, deep, heated platter, pour the sauce over the chops, sprinkle with pasrley and serve.
NEW ORLEANS SKILLET PORK CHOPS AND RICE
Make and share this New Orleans Skillet Pork Chops and Rice recipe from Food.com.
Provided by ElaineAnn
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onion and celery in butter and oil in heavy deep skillet for 2 minutes, or until slightly softened.
- Season pork chops with salt and pepper. Brown in skillet on both sides. Remove from pan; set aside.
- Add water, brown sugar and 1 1/2 cups of the tomato sauce to skillet. Bring to boiling, scraping up browned bits from bottom of skillet.
- Stir in rice and fennel seeds.
- Return the chops to skillet; spoon sauce and rice over them.
- Cover and cook over medium low heat 20 to 30 minutes.
- Pour in remaining tomato sauce. Cover and cook 10 minutes more or until rice and chops are tender.
Nutrition Facts : Calories 552.8, Fat 24, SaturatedFat 9.2, Cholesterol 90.3, Sodium 765.9, Carbohydrate 56, Fiber 3.1, Sugar 13.3, Protein 27.9
More about "new orleans pork chops recipes"
LEAH CHASES’ SMOTHERED PORK CHOPS - CREOLE CAJUN CHEF
From creolecajunchef.com
Estimated Reading Time 40 secs
SMOTHERED PORK CHOPS / OLD NEW ORLEANS RECIPE - YOUTUBE
From youtube.com
BEST PORK CHOPS IN NEW ORLEANS RESTAURANTS, SPRING 2023
From restaurantguru.com
NEW ORLEANS GRILLADES - CHICKEN OR PORK CHOPS WITH TOMATO GRAVY
From allrecipes.com
BAKED PORK CHOPS - THE RECIPE REBEL
From thereciperebel.com
SMOTHERED PORK CHOPS AND WILD RICE PLATE LUNCH - WYES …
From kevinbelton.wyes.org
10 BEST NEW ORLEANS PORK RECIPES | YUMMLY
From yummly.com
THE PANEE WAY TO PAN FRY PORK CHOPS - THE LOCAL PALATE …
From localpalatemarketplace.com
CAJUN-STYLE GRILLED PORK CHOPS – GARDEN & GUN
From gardenandgun.com
CAJUN-FRIED PORK CHOPS | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
HONEY GARLIC PORK CHOPS - A SPICY PERSPECTIVE
From aspicyperspective.com
HOW TO MAKE FRIED PORK CHOPS - YOUTUBE
From youtube.com
NEW NEW CREOLE PORK CHOPS WITH WHITE BEANS | EMERILS.COM
From emerils.com
HOW TO MAKE PORK CHOP PASTA LOUISIANA STYLE - YOUTUBE
From youtube.com
PORK CHOPS NEW ORLEANS - RECIPE - COOKS.COM
From cooks.com
16 BEST PORK CHOP RECIPES - MASHED
From mashed.com
PORK FRICASSEE - LOUISIANA COOKIN
From louisianacookin.com
RECIPE PORK CHOPS WITH SCALLOPED POTATOES - KNOLLWOOD …
From msn.com
SOUTHERN-STYLE SMOTHERED PORK CHOPS - KITCHEN AND …
From louisiana.kitchenandculture.com
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #main-dish #pork #easy #beginner-cook #meat #pork-chops #3-steps-or-less #4-hours-or-less
You'll also love