Spiced Pork Chops Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x14-inch baking dish.
• Mix flour, garlic powder, mustard, paprika, cayenne pepper, celery salt, ground ginger, oregano, basil, salt, and pepper together in a shallow dish.
• Dredge pork chops in the flour mixture to coat. Reserve remaining flour mixture.
• Heat olive oil in a skillet over medium heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side. Transfer pork chops to prepared baking dish, reserving any drippings in the skillet.
• Stir sherry, water, and brown sugar together until sugar dissolves; pour over pork chops.
• Bake in preheated oven until tender and no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Move pork chops to a plate and cover with aluminum foil to keep warm. Pour liquid from baking dish into the skillet with reserved drippings.
• Place skillet with drippings mixture to medium-low heat. Stir cream into the drippings. Cook and stir, gradually integrating reserved flour mixture, until the mixture begins to thicken. Serve as a gravy for the pork chops.

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat. , In a large skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, water and brown sugar; pour over chops. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Steps:

• In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
• Preheat an outdoor grill for high heat.
• Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).

Steps:

• Preheat broiler. In a small bowl, mix the first five ingredients., Place chops on a broiler pan; sprinkle with salt and pepper. Broil 4 in. from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving.

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).

Steps:

• Preheat oven to 350°. In a shallow bowl, combine the bread crumbs, chili powder and seasoned salt. In another shallow bowl, combine the egg and milk. Dip chops in egg mixture, then coat with crumb mixture., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.

Steps:

• Pat the pork dry and season all over with the sugar and 1 teaspoon salt. In a large (12-inch) cast-iron skillet, heat the oil over medium. Add the pork chops, cover with a lid or baking sheet, and cook until browned on the outside and the internal temperature is between 110 and 120 degrees, 4 to 5 minutes per side. Reduce the heat if burning or sizzling wildly.
• Using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Lay the chops back down in one layer and add the butter, paprika and fennel seeds. Season the butter with salt and pepper. Tilt the skillet and baste the pork by spooning the melting butter and drippings over the pork until the internal temperature registers 130 degrees, 1 to 2 minutes per side.
• Transfer the pork chops to a lipped plate and pour the butter over top. Let rest for 5 minutes before slicing and serving with a spoonful of the butter.

Steps:

• In a bowl, combine the flour, mustard, pepper and allspice; dredge pork chops, reserving remaining flour mixture. , In a skillet, brown chops in oil. Remove to a 2-qt. baking dish. To the drippings, add cider, brown sugar and remaining flour mixture; cook and stir until bubbly. Arrange apples and raisins around chops; sprinkle with cinnamon. Pour cider mixture over all., Cover and bake at 350° for 70 minutes or until pork is no longer pink. If desired, combine noodles and caraway; serve with pork.

Steps:

• Preheat oven to 350.
• In a large Ziplock bag combine cumin, cardamom, coriander, red pepper, lemon peel, salt, and pepper.
• Place pork chops in bag one at a time and rub spices evenly over both sides.
• Heat a skillet to medium-high heat.
• Add the oil and sear the chops on both sides.
• After they brown, put them on a half-sheet pan and finish them in the oven to desired tenderness. For thick chops, plan on 45 min to 1 hour. Cover with foil if tops seem to be getting too done.

Steps:

• Add all spices and grind to powder (there will be large pieces in it, that is okay).
• Lightly dust one side of pork chop.
• Heat oil in skillet and brown both sides of pork.
• Lay onion in large baking pan with foil (large enough to create pocket).
• Cover onion with soy sauce and Worcestershire sauce.
• Lay browned pork chops on onion and dust with remaining spices.
• Fold foil to create pouch.
• Bake at 425°F for 30-35 minutes.
• Open and serve with onion and sauce!

Steps:

• Trim excess fat from pork chops. Use a knife to cut shallow cross-hatch marks over both surfacesof the chops.
• Mix all remaining ingredients together in a resealable bag or non-reactive container. Add the chops and place in the refrigerator. Marinate at least an hour.
• Grill or broil at 500 degrees fahrenheit 8-10 minutes, turning once half way.