Baked Pork Chops

BAKED PORK CHOPS

Well, Matt said that this was the best pork chop recipe I've ever made, so that says a lot.  To me, pork chops are boring and rarely ever hit the spot.  However, I must say, this dish was pretty spectacular.   Definitely give it a try.

I followed the recipe pretty closely.  My only change was that I doubled the sauce using a can of cream of chicken.

Baked Pork Chops (Allrecipes)

Ingredients:

6 pork chops (I used 8 thinly cut pork chops)
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup (I also used 1 can of cream of chicken soup)
1/2 cup milk (doubled this)
1/3 cup white wine (doubled this)

Directions:

1.Preheat oven to 350 degrees F (175 degrees C).

2.Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.

3.Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.

4.Bake in the preheated oven for 1 hour (I only baked about 40 mins). While baking, combine the cream of mushroom soup, cream of chicken soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Creamy Garlic Pork Chops

CREAMY PORK CHOPS

This is a recipe my mom often made.  It's super easy and is always a great go-to choice for a quick weeknight meal.  Matt really enjoys this one . I serve it with mashed potatoes or rice and a veggie on the side.

Creamy Garlic Pork Chops:

4 boneless center cut pork chops

2 tablespoons butter

1 tablespoon olive oil

Lawry's seasoning salt (to taste)

Black pepper (to taste)

1 can (10 3/4 ounce) Campbell's cream of mushroom with roasted garlic soup

1/2 can skim milk (I use the Campbell's can)

1/2 cup sour cream

Cooking spray

Directions:

Preheat oven to 375 degrees.

Heat olive oil and butter in skillet over medium-high heat.  Season chops on both sides with Lawry's & black pepper.  Add chops to skillet and brown on both sides (approximately 5-7 mins per side).

In a medium sauce pan, add cream of mushroom soup, sour cream and skim milk.  Stir to combine and bring to a boil.  Remove from heat.

Once pork chops are browned, place them in a greased 9x9 glass baking pan.  Cover the chops with the soup mixture.  Cover with foil and bake for 1 -1 1/2 hours, until pork chops are tender.

Barbecued Pork Chops

BARBECUED PORK CHOPS

I'm always looking for new ways to cook up pork chops. This recipe is now my ABSOLUTE favorite. The BBQ sauce is so tangy and flavorful and the dry rub on the chops is so yummy! So, yeah, I'll be making this quite often. Maybe, one day, I can get a better picture. This one isn't very good!!

I doubled the sauce and doubled the rub. I used most of the rub, but not all of it.

BARBECUED PORK CHOPS - (Cooking Light)

INGREDIENTS:

Sauce:
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce

Remaining ingredients:
6 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick) (I used 4 boneless center cut chops)
1 teaspoon dried thyme
1 teaspoon garlic salt
1/4 teaspoon ground red pepper
Cooking spray

DIRECTIONS:

Prepare grill or broiler.

To prepare sauce, combine the first 4 ingredients in a small bowl. Place 1/4 cup sauce in a small bowl, and set aside.

Trim fat from pork. Combine the thyme, garlic salt, and pepper; sprinkle over pork. Place pork on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side, basting with remaining sauce. Serve pork chops with reserved 1/4 cup sauce.

Nutritional Information
Calories: 244 (42% from fat), Fat: 11.3g (sat 3.9g,mono 5g,poly 1.4g), Protein: 24.6g, Carbohydrate: 9.9g, Fiber: 0.2g, Cholesterol: 77mg, Iron: 1.5mg, Sodium: 649mg, Calcium: 22mg

**NUTRITIONAL INFO IS FOR THE ORIGINAL RECIPE AND DOES NOT INCLUDE MY CHANGES**

Slow Cooker Char Siu Pork Roast

SLOW COOKER CHAR SIU PORK ROAST

I had a great WI at Weight Watchers. I hit 20.5 pounds this weekend. Everything is going so well! Therefore, I will continue to make these fabulous Cooking Light recipes to keep me on track.

This was a perfect meal to make today. I woke up with a headache and didn't feel like doing much. So, I threw this together and popped it in the slow cooker. It was so, so good.

I served the sauce on the side. I didn't add much to my serving, but you can definitely add more, or even toss the pork in the sauce at the end. I served this with rice and roasted zucchini. YUM!

SLOW COOKER CHAR SIU PORK ROAST (Cooking Light)

INGREDIENTS:
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce (I didn't have hoisin on hand, so I used chili garlic sauce instead.)
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed (I used a pork loin roast. It was leaner.)
1/2 cup fat-free, less-sodium chicken broth

DIRECTIONS:
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours (I only cooked mine for 4 hours and 45 mins on low and it was perfect!).

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Nutritional Information
Calories: 227 (38% from fat), Fat: 9.5g (sat 3.1g,mono 3.9g,poly 1.1g), Protein: 21.6g, Carbohydrate: 12.7g, Fiber: 0.4g, Cholesterol: 73mg, Iron: 1.7mg, Sodium: 561mg, Calcium:
30mg

Teriyaki Pork and Vegetables with Noodles

TERIYAKI PORK AND VEGETABLES WITH NOODLES

Like I said in an earlier post, I am following Weight Watchers, so you'll be seeing a lot of lighter, healthier dishes. Over the weekend, I was thumbing through my old Cooking Light magazines and found this recipe. It sounded so good and I was really looking forward to trying it.

Boy am I glad I did. The flavor was so nice and light and it was a nice change from the typical chicken dishes I've been making. We'll definitely be having this again!

Teriyaki Pork and Vegetables with Noodles

Cooking Light

INGREDIENTS:
8 ounces uncooked spaghetti (I used whole wheat pasta)
4 green onions
1 tablespoon dark sesame oil
1 cup thinly sliced red bell pepper (I used a whole pepper)
3 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick), cut into 1/4-inch strips
1 (3 1/2-ounce) package shiitake mushrooms, sliced (I used 4 mushrooms)
1/3 cup low-sodium teriyaki sauce
4 teaspoons chili garlic sauce (such as Lee Kum Kee)

DIRECTIONS:
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid; keep warm.

Remove green tops from green onions; thinly slice, and set aside. Mince white portions of green onions; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions, bell pepper, pork, and mushrooms; sauté 3 minutes or until pork is browned. Combine reserved 1/4 cup cooking liquid (I omitted), teriyaki sauce, and chili garlic sauce in a small bowl, stirring with a whisk. Add pasta and teriyaki sauce mixture to pan; toss well to coat. Stir in sliced green onion tops.

Yield
4 servings (serving size: about 1 3/4 cups)

Nutritional Information
CALORIES 444(27% from fat); FAT 13.5g (sat 4.1g,mono 4.6g,poly 2.7g); IRON 3.4mg; CHOLESTEROL 55mg; CALCIUM 40mg; CARBOHYDRATE 51.9g; SODIUM 633mg; PROTEIN 26.3g; FIBER 3.1g

Creamy, Tender Pork Chops!

CREAMY, TENDER, PORK CHOPS

I made these today and I will say they were the best pork chops I've had in a long, long time. I will definitely be making these again. I could barely pull the chops out of the slow cooker in one piece. They were so tender! Yum!

INGREDIENTS:
4 thick center cut pork chops
1/2 cup flour
salt & pepper, to taste
1 1/2 teaspoon dry mustard
1 1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
10 3/4 ounce can cream of mushroom with roasted garlic soup
1/2 soup can of water
1/2 soup can of dry white wine
1 teaspoon lemon juice


DIRECTIONS:
Trim excess fat from chops, rinse with water and pat dry. Spray slow cooker insert with non-stick cooking spray.

Combine flour, salt, pepper, dry mustard powder, garlic powder and cayenne pepper in a shallow dish. Dredge pork chops in flour mixture.

Heat olive oil in skillet. Brown chops on both sides. Place chops in slow cooker.

Combine soup, white wine, water and lemon juice. Pour over chops.

Cover slow cooker and cook on low for 4-6 hours. If you do not have a slow cooker, you can also bake these at 350 degrees for 1.5-2 hours. Be sure to coat your baking dish with nonstick spray.

BBQ Baby Back Ribs

THE BEST BABY BACK RIBS

Honestly, I've never thought to make ribs because we don't have a grill . . . damn condo association. However, when I was at the meat market today, the baby back ribs were on sale for $2.99/pound, so I figured what the heck.

After searching online, I found a recipe on Epicurious. These ribs turned out so, so good. They were very tender and falling off of the bone. If you follow the dry rub exactly, these will be very spicy, which we LOVED! Enjoy!

The Best Baby Back Ribs - Epicurious

INGREDIENTS:
1 rack of pork baby back ribs (mine was a little over 2 pounds)
BBQ Sauce to taste (I used Sweet Baby Ray's)

Dry rub:
4 tablespoons brown sugar
1 tablespoon kosher salt
1/4 teaspoon black pepper
1 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon dried oregano
1/2 tablespoon or less of cayenne pepper (unless you like it HOT)
1 tablespoon chili powder

DIRECTIONS:
Mix the dry rub ingredients in a bowl.

On the back of the ribs will be a very thin but very tough membrane that you must remove. You can't really see it well, but trust me that it's there. I usually use a knife to pry up a corner of the membrane, then I just pull it down the entire length of the ribs. Sometimes it tears and you have to try a few times, but you definitely don't want to skip this step unless you want to deal with the membrane while you're EATING.

Once the membrane is removed, put the dry rub all over the ribs (both sides) and rub it in. The meat will take on some of the colors in the dry rub and look a little reddish. Wrap the ribs in some heavy duty tin foil and let them hang out in the fridge til you're ready to cook them.

Cook the ribs:
Preheat your oven to 250 degrees.

Place the ribs wrapped securely in tin foil onto a cookie sheet (sometimes juice/fat can escape the tin foil) and place them in the oven. Cook for 2 1/2 hours.

Pull them out and open the tin foil completely. At this point you can brush some BBQ sauce on them, or leave them the way they are. Crank up the heat to 350 and put the ribs back in the oven with the tin foil open. After half an hour, they're done!

Pork Milanese

PORK MILANESE

I had some pork chops thawing out in the fridge and went on a mad-search for a new pork chop recipe. This recipe was very good ... not overly healthy, but good. The pork chops were very moist and the crust was delicious.

Pork Milanese
(Food Network - Giada)

INGREDIENTS:
1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
4 boneless pork loin chops, pounded thin to 1/3 inch-thick
Salt and freshly ground black pepper
1/4 cup olive oil

DIRECTIONS:
Preheat the oven to 200 degrees F.

Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.

Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.

Pork Chops with Dijon Sauce

I found this recipe on one of my new favorite blogs to read - Simply Recipes. This recipe originates from the New York Times Sunday Magazine.

As soon as I saw this recipe, I knew I had to try it. I'm always looking for new ways to cook up pork chops. I ended up using boneless center cut pork chops, as we prefer thinner chops. Other than that, I followed the recipe exactly.

This recipe turned out perfectly and the sauce was absolutely delicious. I will definitely make it again!

PORK CHOPS WITH DIJON SAUCE

INGREDIENTS:
1 Tbsp butter
1 Tbsp olive oil
4 center-cut rib or loin pork chops, bone in (preferred), about 1 1/4
Salt
Freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken stock
1/2 cup heavy cream
1 Tbsp Dijon mustard
1 Tbsp chopped parsley (optional)

DIRECTIONS:
1 Melt the butter in the oil in a large deep skillet over medium high heat. Season chops with salt and pepper and brown them, about 2-3 minutes on each side. Reduce heat slightly if the chops brown too quickly.

2 Remove chops from the pan and pour off most of the fat. Add the green onions or shallots and cook on med high heat until softened, about 1 minute. Add wine and bring to a boil, scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer and cook until chops are tender, about 15 to 20 minutes.

3 Remove the chops to a warm platter; cover with foil to keep warm. Raise the temp of the pan to boil the pan juices, reduce the juices by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces and thickens. Remove from the heat and whisk in mustard and parsley. If you want, add more mustard to taste. Spoon sauce over chops and serve.

Serves 4.

Parmesan-Crusted Pork Chops

Tonight I decided to use up the pork chops that were in the freezer. I've seen many raves about this particular recipe, so I thought it was time to give it a try!

This recipes is a Giada recipe and, as always, was great! The only change I'll make for next time is to cut the pork chops in half lengthwise, so that they are thinner. Matt and I are not huge fans of thick pork chops.

Enjoy!

PARMESAN-CRUSTED PORK CHOPS (Giada)

INGREDIENTS:

2 large eggs

1 cup dried Italian-style bread crumbs

3/4 cups freshly grated Parmesan

4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)

Salt and freshly ground black pepper

6 tablespoons olive oil

DIRECTIONS:

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.

**After browning the chops, I transferred them to a baking dish and cooked them in the oven for 20 minutes at 400 degrees. This helped to crisp the crust and to ensure they were cooked through.**

Smothered Pork Chops

I've seen raves about this receipe on WC. I would definitely have to agree. It was very simple, yet flavorful. The only change I made, was that I added sour cream to the sauce. It made it more creamy.

I think, next time, I may bake them for 45 mins to an hour to tenderize the chops a little bit. Other than that, it's a great dish!

SMOTHERED PORK CHOPS (Tyler Florence)

INGREDIENTS:
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
1/2 cup sour cream
Chopped fresh flat-leaf parsley, for garnish

DIRECTIONS:
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.


Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk and sour cream to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.