Vermont Pork Chops Recipes

PORK CHOPS WITH HONEY-GARLIC SAUCE

The sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. -Michelle Smith, Eldersburg, Maryland

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

Pork Chops with Honey-Garlic Sauce image

Steps:

In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.

Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

Ingredients

4 bone-in pork loin chops (6 ounces each)
1/4 cup lemon juice
1/4 cup honey
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced

PORK CHOPS VERMONT

I got this recipe off the internet about 7 years, I just can't remember what site it was from. It may seem like an odd combination of ingredients but don't let that put you off, these pork chops are GREAT!

Provided by my3girlz

Categories Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Pork Chops Vermont image

Steps:

Combine ketchup, maple syrup, white wine, water, beef bouillon, bay leaf, garlic, basil, thyme, mustard, salt, pepper and ginger in a medium saucepan.
Stir well.
Bring to a boil then reduce heat and simmer uncovered for 30 minutes.
Remove bay leaf.
Remove from heat.
Meanwhile preheat oven to 375°F.
Lightly brush oil onto both sides of pork chops.
Place pork chops into 13x9x2-inch baking dish.
Bake for 30 minutes.
Remove from oven, pour sauce over pork.
Bake uncovered for 15 to 20 minutes more, basting a few times with sauce.

Nutrition Facts : Calories 653.6, Fat 22.7, SaturatedFat 6.1, Cholesterol 117.5, Sodium 1319.9, Carbohydrate 70.3, Fiber 0.5, Sugar 61.9, Protein 36.8

Ingredients

1 cup ketchup
1 cup maple syrup
2/3 cup white wine
1/4 cup water
1 beef bouillon cube
1 bay leaf
2 garlic cloves (crushed)
1 1/2 teaspoons dried basil
3/4 teaspoon dried thyme
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground ginger
2 tablespoons vegetable oil
4 (6 ounce) pork chops

PORK CHOPS WITH VINEGAR

Pork chops with vinegar and anchovy sauce is a recipe handed down by a friend who owns an Italian restaurant. Serve this savory dish with fluffy mashed potatoes and fried apple rings.

Provided by FATBOY31

Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried

Time 45m

Yield 6

Number Of Ingredients 8

Pork Chops with Vinegar image

Steps:

Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a skillet over medium-high heat and brown pork on both sides, about 2 minutes per side. Drain fat. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. Remove chops from skillet, leaving juices, and place on a platter to keep warm.
Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 0.2 g, Cholesterol 84.5 mg, Fat 14.8 g, Protein 25.6 g, SaturatedFat 7.1 g, Sodium 574.3 mg

Ingredients

6 (6 ounce) boneless pork loin chops
3 tablespoons butter
¾ cup white wine vinegar
¼ cup water
salt and pepper, to taste
4 anchovy fillets, chopped
2 teaspoons softened butter
½ teaspoon all-purpose flour

ROSEMARY VERMOUTH PORK CHOPS

A festive recipe, I like to serve these pork chops with asparagus or broccoli, and a mixture of long grain and wild rice to which I add toasted, slivered almonds and grated orange peel. Bone-in pork chops always have more flavor.

Provided by Northwest Lynnie

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Rosemary Vermouth Pork Chops image

Steps:

Trim fat from edges of pork chops and reserve.
In a large skillet over medium heat, rub fat over bottom of skillet to grease well.
Discard fat and brown pork chops on both sides.
Season with salt and pepper.
Add shallots, vermouth and rosemary if using the dried.
Bring to a simmer over high heat.
Reduce heat to low, add in fresh rosemary if using, cover, and simmer gently for 10-15 minutes, until pork is tender.
Skim any fat from juices and pour over pork chops to serve.

Ingredients

4 pork loin chops (1/2 inch thick) or 4 blade-cut pork chops (1/2 inch thick)
2 medium shallots, finely diced
1/2 cup dry vermouth
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary, crushed
salt and pepper, to taste