SAVORY BEER PORK CHOPS
These tender chops cooked in a savory sauce are perfect for a hectic weeknight because they're so easy to prep. Try them with hot buttery noodles. -Jana Christian, Farson, Wyoming
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium heat; brown chops on both sides. , Mix ketchup, brown sugar and beer; pour over chops. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in pork reads 145°, 4-6 minutes. Let stand 5 minutes before serving., Freeze option:Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.
Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 472mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
SAGE PORK CHOPS WITH CHEDDAR CHEESE GRITS
Sponsored by Cabot Creamery Co-operative. I've heard it said that polenta is a dish and grits is a grind. The general rule of thumb for making slow-cooked grits is using a 3-to-1 to 4-to-1 ratio of liquid to grits. You can use water, stock or heavy cream as the liquid, but you must season the grits before they boil. There's a symbiotic relationship between corn and pigs and that why I think they taste so good together.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the cheese grits: Stir together 2 cups of the chicken stock and the cream in a 3- to 4-quart saucepan over high heat. Stir in the garlic, thyme leaves and 1 teaspoon salt until the salt dissolves. Rain in the grits, stir well and let them come to a simmer. Once you reach a simmer, reduce the heat to low and stir every 2 minutes, making sure nothing sticks to the bottom. The grits will take about 20 minutes, so while they're cooking, let's make the pork chops.
- For the pork chops: Pat the pork chops dry, season generously with salt and pepper and rub with the sage. Place the cornstarch on a large plate for dredging.
- Heat a large 9- to 11-inch skillet over high heat for 1 to 2 minutes. Add the olive oil and swirl to hit all sides. Give the chops a quick dredge in the cornstarch on both sides and carefully place down and away from you in the skillet. Cook until golden brown, 2 to 3 minutes. Turn the chops over and cook until golden brown, 2 to 3 minutes. Remove the chops to a large plate while you finish the sauce.
- Turn the heat to high and add the broth and apple juice to the skillet. Bring to a boil while stirring and scraping up all the delicious brown bits from the skillet. Once the liquid reduces by about a quarter, about 2 minutes, turn down the heat to a low simmer, then stir in the heavy cream and butter. Cook until slightly thickened, about 3 minutes. Taste and adjust the salt and pepper, if needed. Return the chops to the skillet, cover, and cook until the pork reaches an internal temperature of 145 degrees F, 2 to 4 minutes.
- After simmering the grits for about 20 minutes, taste to make sure they are soft and the raw corn taste has cooked out. Grate the cheese on the large holes of a box grater. Stir the cheese into the grits until melted, taste again and add up to 1 cup of the remaining chicken stock as needed if the mixture is too stiff. Add any additional seasoning as necessary. Pour the cheese grits onto a large platter with medium sides. Top with the pork chops and spoon over the pan sauce. Garnish with the scallions.
CHEESE-CRUSTED PORK
Coating boneless pork chops in a combination of panko and grated cheese helps keep the lean meat juicy. Serve them topped with a salad of arugula, grape tomatoes, and cheese shavings for truly Milanese meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a shallow dish, combine panko, pecorino, 1/4 teaspoon each salt and pepper. Place flour and eggs in separate shallow dishes. Season pork with salt and pepper. Coat pork in flour, shaking off excess; dip in egg, then coat with panko mixture, pressing to adhere.
- In a nonstick skillet, heat olive oil over medium-high. In 2 batches, add pork and cook until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel-lined plate; repeat with remaining pork.
Nutrition Facts : Calories 383 g, Fat 24 g, Fiber 1 g, Protein 29 g, SaturatedFat 7 g
CHEESE & ONION PORK CHOPS
Enjoy British pork with melted Cheshire cheese and a kick of English mustard
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 6
Steps:
- Heat grill to high, then place the chops on a grill pan, rub with oil and season. Grill for about 6 mins on each side, until golden.
- Spread a little mustard over one side of each chop, then top with 1 tbsp onions. Mix the cheese and thyme, sprinkle over the chops, then grill until golden and bubbly.
Nutrition Facts : Calories 378 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Protein 36 grams protein, Sodium 0.56 milligram of sodium
CREAM CHEESE PORK CHOPS
Balsamic vinaigrette perks up these creamy chops that are so easy to make, you can have them on the table in just about 30 minutes. Serve with a quick veggie or a side salad for a delicious meal.-Sherry Thompson of Seneca, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook pork chops in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 160°. Remove and keep warm., Add the cream cheese, broth, cheese, vinaigrette and lemon juice to the skillet; cook and stir until blended. Return chops to the pan; heat through.
Nutrition Facts : Calories 410 calories, Fat 27g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 456mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 37g protein.
PORK CHOPS WITH CHEESE AND ALE
This substantial savoury dish combines, good English home-produced ingredients. Rutland cheese is an unusual mixture made from cheddar, beer, garlic and parsley. If you can't find it, use plain cheddar and add garlic and parsley to the mixture.
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 4 drunken pork choppers, 4 serving(s)
Number Of Ingredients 4
Steps:
- Grill the chops under a moderate grill/broiler for 7-10 minutes depending on the thickness.
- Turn them over and grill for a further 7-10 minutes, until cooked through.
- Mix together the cheese, mustard and brown ale.
- Spread over the chops and grill/broil until the cheese has melted.
- Serve immediately.
Nutrition Facts : Calories 605.3, Fat 42.5, SaturatedFat 15.8, Cholesterol 146.2, Sodium 124.4, Carbohydrate 5, Fiber 0.1, Sugar 0.1, Protein 39
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- Place pork chops in a 2-gallon heavy, self-sealing plastic bag set in a very large bowl; set aside. In a small bowl combine beer, garlic, olive oil, salt, and 1/4 teaspoon of the pepper; pour over pork. Seal bag; marinate in refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally. Drain pork chops, discarding marinade.
- For a charcoal grill, arrange preheated coals around a drip pan. Check for medium heat above the pan. Place pork on grill rack over drip pan. Cover and grill for 35 to 40 minutes or until done (160 degrees F.) (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on unheated side of grill rack. Cover and grill as above.)
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