SAUTEED PORK CHOPS
Serve these simply prepared pork chops with our Apricot-Mustard Sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 3
Steps:
- Season 4 bone-in pork loin chops with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook pork chops until browned and cooked through, 3 to 5 minutes per side.
- Serve with Apricot-Mustard Sauce if desired.
Nutrition Facts : Calories 410 g, Fat 24 g, Protein 35 g
EASY CARAMELIZED ONION PORK CHOPS
Caramelized onions give the flavor to these easy to make pork chops - yummy! Great with parsley potatoes!
Provided by Pamela Newland
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
- In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
- Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.
Nutrition Facts : Calories 47.3 calories, Carbohydrate 4 g, Fat 3.5 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 691.5 mg, Sugar 1.2 g
PORK CHOP SAUTE WITH CARAMELIZED ONIONS AND BALSAMIC DIJON CREAM
This recipe was inspired by a combination of several recipies found here on Zaar. Hope you enjoy it as much as we do!
Provided by ARathkamp
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season pork chops with seasoned salt and fresh ground black pepper.
- Thinly slice the onion.
- In a large skillet, heat half of the olive oil and begin to saute onions.
- Add granulated sugar to onions and cook until they are carmelized (about 10 - 15 minutes, browned but not burnt).
- Remove onions from skillet.
- Add remaining half of olive oil to skillet and saute seasoned pork chops, turning several times until they become browned on both sides (about 10 minutes total).
- In the same skillet, add cream, balsamic vinigar and mustard. Stirring and cooking addiditional 5 minutes.
- Return onions to skillet and cook 2 minutes or until everything is warmed through. Serve.
Nutrition Facts : Calories 774.4, Fat 71.8, SaturatedFat 34.2, Cholesterol 238.1, Sodium 127.5, Carbohydrate 8.3, Fiber 0.4, Sugar 3.4, Protein 25.3
THICK CUT MUSTARD MARINATED PORK CHOPS WITH CARAMELIZED RED ONIONS
Provided by Dave Lieberman
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Chops: Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking.
- Onions: Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes. Season with salt and pepper.
- Serve chops with little heap of onions.
SAUTéED PORK CHOPS
Make and share this Sautéed Pork Chops recipe from Food.com.
Provided by threeovens
Categories Pork
Time 30m
Yield 8 pork chops, 8 serving(s)
Number Of Ingredients 11
Steps:
- Season the pork chops with salt and pepper. Heat oil in a skillet over high heat. Cook chops until well browned, about 5 minutes. Turn chops and cook on the other side another 5 to 6 minutes. Remove to a warm serving platter.
- Pour off most of the fat from the skillet. Add the onions and cook 3 minutes. Add 6 tablespoons of the wine and the vinegar. Stir with a wire whisk, scraping to dissolve brown bit stuck to skillet. Add chicken broth and tomato sauce, stirring to blend. Cook 5 minutes. Combine cornstarch with 1 tsp wine. Stir into sauce. Add mustard, any juices that have accumulated around the pork chops, salt and a generous amount of pepper. Heat sauce, but do not boil.
- Serve.
Nutrition Facts : Calories 276.7, Fat 17.9, SaturatedFat 5.4, Cholesterol 75, Sodium 200.3, Carbohydrate 2.2, Fiber 0.3, Sugar 0.9, Protein 23.4
PORK CHOPS WITH DIJON SAUCE
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)
Provided by Julia Reed
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams
ONION-DIJON PORK CHOPS
Coated in a flavorful sauce, these chops are cooked to tender perfection. Serve with rice and carrots for a full meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm., Add the remaining ingredients to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chops to the pan. Reduce heat; cover and simmer for 3-4 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts :
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BALSAMIC PORK CHOPS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (9)Total Time 20 minsCategory Main CourseCalories 357 per serving
- Heat the butter over medium heat in a large non-stick skillet or well seasoned cast iron skillet. Allow the butter to foam and brown slightly. Swirl the butter to coat the pan. Stir together the flour, garlic, salt and pepper in a pie plate or flat bottomed bowl. Dredge each pork chop through the flour mixture on all sides and then place the chops in the hot skillet. Let them cook undisturbed for about 3 minutes. Stir together the brown sugar, balsamic and mustard.
- Flip the chops over, they should be golden brown. Pour half the balsamic sauce over them and cook for an additional 3 minutes. Flip once more and pour the remaining sauce on the pork chops. Cover with lid and cook on low for 2-4 more minutes. Remove to a plate and pour any pan juices over the meat. Let rest for 5 minutes before serving. Enjoy!
PORK CHOPS WITH BALSAMIC CARAMELIZED ONIONS
From giangiskitchen.com
Ratings 9Category PorkCuisine AmericanTotal Time 40 mins
- In a very large skillet heat 1 tablespoon olive oil over medium heat. Add the onions and cook stirring frequently until soft and caramelized, about 20 minutes. Transfer the onions to a bowl and set aside.
- Pat the chop dry with paper towels and rub with salt and pepper both sides.Return the skillet to the heat and add the remaining 2 tablespoons olive oil over medium-high. Add all the pork chops, making sure that they are not crowded in the skillet, you may have to cook the chops in 2 batches. Cook the chops until well-browned on one side, around 5 minutes, make sure that they do not burn. Turn and cook the other side until the chops are done. If they start to burn, lower the heat to medium. Remove from the heat and place in a dish, cover with aluminum foil and let them rest.
- Meanwhile, put the skillet back to medium heat and add the balsamic and scraping the skillet. Add the caramelized onions and simmer gently and the vinegar is reduced to coat the onions. Season with salt and pepper to taste and add the fresh thyme. Serve over the pork chops immediately.
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