TEXAS FLAVORED BAKE PORK CHOP
I put together this rub for grilling and smoking chicken, but used it on some pork chops today that I was gonna throw in the oven, now why didn't I think of this sooner. Super simple, super delicious.
Provided by Lynn Socko
Categories Pork
Time 55m
Number Of Ingredients 5
Steps:
- 1. this makes about 4 c of delicious rub, you can store what you don't use in pantry or freezer, or fridge. https://www.justapinch.com/recipes/sauce-spread/marinade/lynns-pork-chicken-rub-for-smoking.html
- 2. Mix together brown sugar and pinto bean seasoning.
- 3. Rub chops on both sides with rub. Place in a hot skillet with a little olive oil for just a couple of minutes on both sides. Place skillet in 350° oven and bake for 30-40 min. Time will depend on thickness of chop.
TEXAS-FLAVORED PORK CHOPS
Make and share this Texas-Flavored Pork Chops recipe from Food.com.
Provided by EURrosa1
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow bowl combine crumbs, chili and salt. In another beat the egg.
- Dip chops in eggs then press them in the crumbs, making sure they are well coated.
- Transfer to a 15" x 10" x 1" baking pan coated with non-stick cooking spray.
- Bake at 350 F for 20-25 minutes, or until meat termometer reads 160°F.
OVEN-BARBECUED PORK CHOPS
My mother has fixed this recipe for years and now I prepare it for my family. The chops are delicious with scalloped potatoes and home-baked bread. -Teresa King, Whittier, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place chops, overlapping slightly if necessary, in a large cast-iron or other ovenproof skillet. Combine remaining ingredients; pour over meat. Bake, uncovered, at 375° for 40 minutes, turning chops halfway through cooking.
Nutrition Facts : Calories 359 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 491mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 36g protein.
PORK RUB RUBBED AND BAKED PORK CHOPS
Quick pork rub brings the flavor to these oven-baked pork chops.
Provided by Ron Perry
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet.
- Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 291.8 calories, Carbohydrate 8.4 g, Cholesterol 106.6 mg, Fat 9.5 g, Fiber 1.5 g, Protein 41.7 g, SaturatedFat 3.2 g, Sodium 1231.7 mg, Sugar 5.2 g
HOMEMADE BBQ BAKED PORK CHOPS
This is one of my husband's most favorite main dishes. It is fall-off-the-bone tender and is easy to prepare and as delicious as it looks. Especially good served over steamed rice.
Provided by SharleneW
Categories Pork
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine mustard, flour, sugar and salt.
- Add vinegar, ketchup and water and mix thoroughly.
- Pour over chops in a baking dish.
- Cover tightly with foil and bake at 350° for 1-1/2 to 2 hours.
- (If you need to stretch the cook time: 4-6 hrs on 200 or in a crock pot on low).
TEXAS-RUBBED AND BRINED PORK CHOPS
Provided by Elizabeth Karmel
Categories Pork Marinate Backyard BBQ Dinner Lunch Pork Chop Summer Tailgating Grill Grill/Barbecue Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Grilling Method: Indirect/Medium Heat
- Combine the cider, salt, sugar, bay leaves, peppercorns and cloves in a large stockpot. Bring to a boil over medium-high heat and cook for about three minutes, stirring occasionally, or until the sugar and salt dissolve. Remove from heat and add the ice cubes or cold water (the ice cubes will cool the brine to room temperature faster).
- Place the pork loin in a nonreactive pan or resealable plastic bag (brining bag) and cover with the brine. Cover pan or tightly close the bag and refrigerate for 2 to 3 hours. If you are using an extra large resealable bag or brining bag, rotate the pork a few times to make sure all of the meat gets brined. Before roasting, remove the pork and pat dry with paper towels.
- Meanwhile, make the rub by combining all of the spices and mixing well. You will not need all of the rub for this recipe. Store any leftover rub in a clean, airtight container.
- Preheat a gas grill on high with a smoker box or a foil pan filled with wood chips set under the cooking grates. Just before grilling, reset your gas grill for medium indirect heat. If you are cooking on a charcoal grill, build the fire and sprinkle the wet wood chips over the gray-ashed briquettes just before putting the food on the grill.
- Lightly brush pork with olive oil and sprinkle lightly with rub. Place pork directly on the cooking grate and cook for about 90 minutes or until an instant-read meat thermometer reaches 155°F. Remove pork from roasting pan. Let meat rest for 10 minutes.
- Cut pork loin into thick (double-cut) chops and serve.
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