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Tag Archives: Pork Chops

Pork Chops with a savory Mustard Basil sauce

A few years ago, I purchased this really neat book titled Essential Spices and Herbs. It consists of a lot of interesting information about the different types of spices and herbs. It also includes ideas on how you can use them for a variety of different things and several recipes. In the book, I spotted this Roasted Pork Chops with Mustard Basil sauce recipe that just looked incredibly quick, easy, delicious and satisfying! This dish certainly didn’t disappoint me one bit. As I helped myself to eating two pork chops.

Roasted Pork Chops with Mustard Basil sauce

Ingredients

4-6 pork chops, (boneless or bone-in)

1 Tbsp. basil

1 Tbsp. Garlic

4 Tbsp. Dijon or regular Mustard

2 Tbsp. Olive oil

Salt and pepper

Cooking Spray

Directions

1. Use a food processor to combine the basil, mustard, garlic and two tablespoons of olive oil until smooth. Place the sauce in the refrigerator.

2. Preheat the oven to 425. Lightly grease a 9X13 baking dish with cooking spray. Season the pork chops with salt and pepper. Place the chops into the baking dish and cook them in the oven for thirty minutes or until they are no longer pink. Serve with the mustard basil sauce on top.

Source Essential Spices and Herbs

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Incredibly moist baked italian ranch pork chops

This super easy pork chop recipe is marinated in ranch dressing, coated in a thick Italian bread crumb topping, and baked to crispy perfection and is bursting with delicious flavor that your family will love! My recommendation/suggestion is to serve with your favorite vegetables and salad. And don’t forget about the dessert.

Crispy, Baked Italian Ranch Pork Chops

Ingredients

Ranch Dressing

3 C. dry Italian Panko bread crumbs

1 package 0.6 oz dry Italian dressing mix

2 Tbsp. grated Parmesan cheese

1 Tbsp. garlic powder

6 pork chops, bone in

Directions

1. Lightly grease a 9X13 baking dish with cooking spray. Set aside. In a shallow bowl, or plate, pour a layer of ranch dressing. In second bowl, combine bread crumbs, Italian dressing mix, Parmesan, and garlic powder.

2. One at a time, dip a pork chop in the ranch dressing, turning to evenly coating both sides. Next, put the pork chop into the bread crumb mixture, coating well on both sides. Place coated chops onto the prepared pan. Bake in the oven at 350 degrees for forty-five minutes, or until the insides are no longer pink.

Source 4 Sons ’R’ Us

Slowly cooked apples and chops

There is currently no photo available. I had a little difficulty with my trusty old slow cooker. Therefore, I didn’t like the way they looked in the picture I took. However, I assure you that I will be posting one shortly.

Also, I believe that it’s time to have an honorable retirement ceremony for my crock pot. I will be replacing it with a new one as soon as possible.

Okay. Back to the recipe. The preparation of the recipe was incredibly easy, and delicious! I promise you and your family will not be disappointed.

Slow Cooker Apple Chops

Ingredients

4 boneless or bone-in pork chops

2 Granny Smith Apples

1/2 C. packed dark brown sugar

1/4 C. soy sauce

1/4 C. Raisins

1 Tbsp. ground cinnamon

1/2 tsp ground ginger

Directions

1. Grab a four or a six-quart slow cooker. Place the chops into the insert. In a medium bowl, combine the apples, sugar, soy sauce, raisins, cinnamon, and ginger.

2. Spoon this mixture evenly over the top of the chops. Cover, and cook on LOW for six to seven hours, or on HIGH for three to four hours.

Source 365 Slow Cooker Suppers

Guinness Beer Pork Chops

Slow Cooker Beer Pork Chops

Ingredients

6 – 8 Boneless or bone-in pork chops

1 tsp. salt

½ tsp. black pepper

1 tsp. garlic powder

1 Tbsp. canola or vegetable oil (optional)

½ C. ketchup

1 bottle Guinness beer

4 Tbsp. brown sugar

2 Tbsp. cornstarch

2 Tbsp. water

Directions

1. Season pork chops with salt, black pepper and garlic powder. In the slow cooker or a large skillet, heat oil over medium heat; brown chops on both sides. If you are short of time you can skip this step.

2. Place pork chops in your slow cooker. Combine the ketchup, beer and brown sugar in a small bowl. Pour this mixture over the pork chops in the slow cooker and cover. Cook on HIGH heat setting for three hours or on LOW for six hours, or until fork-tender.

3. Remove pork chops from slow cooker, and place on a plate; cover to keep warm. In a small bowl, stir cornstarch and water until well blended; stir into sauce in slow cooker. Return pork chops to the slow cooker. Cover and cook on HIGH heat setting for fifteen minutes or until thickened. Serve pork chops with the sauce.

Source Mommy’s Home Cooking

Pork Chops wrapped in Bacon

If it’s wrapped in bacon it has to be delicious! Your family will certainly enjoy this recipe.

Bacon Wrapped Pork Chops

4-6 Boneless or bone-in Pork Chops

8 Slices of Bacon

4 Cloves of garlic, mince

2/3 C. Brown Sugar

1/2 C. shredded mozzarella cheese

1/2 C. shredded cheddar cheese

Salt and pepper 

Directions: 

1. Preheat oven to 400 degrees F. Lightly grease a baking pan with non stick spray. Set aside.

2. In a small bowl, mix the brown sugar and the garlic. In another bowl,mix the cheeses. Set the cheeses aside.

3. Season the pork chops with salt and pepper. Then place the chops in the previously prepared pan, being careful to leave to room between the chops.

4. Distribute garlic/sugar mix evenly over the top of each pork chop. Lay slice of two bacon diagonally on top of each pork chop; tuck each ends of bacon under each chop.

5. Bake for thirty five-forty minutes or internal temperature is 160°. Top with cheeses and bake an additional five minutes to melt cheese.

Source Peachy Mee

Pork & Rice Casserole

I hope everyone had a great Christmas! Mine was wonderful! I enjoyed spending time with my family! To start the New Year off I decided to cook this Pork Chop & Rice Casserole. It was savory and delicious! I will undoubtedly make this one again!

Pork Chop & Rice Casserole

Ingredients:

2 C. rice, uncooked (I used minute rice, but any rice will work, just adjust cooking time a bit)

3 1/2 C. water

5 Tbsp. butter, cut into 1 tbsp. slices

1 envelope Lipton Onion Soup mix

4-5 pork chops (boneless or bone-in work)

Directions:

Preheat the oven to 350.

1. Spread the one tablespoon of butter all over a 9 x 13 baking dish to “grease” the pan. Place rice on bottom of pan. Add in water and gently stir around. Take remaining butter slices and place on top of rice. Place the pork chops over the rice.

2. Sprinkle Lipton onion soup mix over the entire pan. Cover pan with tin foil and place pan in preheated oven, 350. Bake for about 1 hour, or until pork chops are cooked through and liquid is absorbed in rice.

3. Enjoy!!

Source The Cookin’ Chicks

Pork Chops with a savory Mustard Basil sauce

A few years ago, I purchased this really neat book titled Essential Spices and Herbs. It consists of a lot of interesting information about the different types of spices and herbs. It also includes ideas on how you can use them for a variety of different things and several recipes. In the book, I spotted this Roasted Pork Chops with Mustard Basil sauce recipe that just looked incredibly quick, easy, delicious and satisfying! This dish certainly didn’t disappoint me one bit. As I helped myself to eat not just one but two pork chops.

Roasted Pork Chops with Mustard Basil sauce

Ingredients

4-6 pork chops, (boneless or bone-in)

1 Tbsp. basil

1 Tbsp. Garlic

4 Tbsp. Dijon or regular Mustard

2 Tbsp. Olive oil

Salt and pepper

Cooking Spray

Directions

1. Use a food processor to combine the basil, mustard, garlic and two tablespoons of olive oil until smooth. Place the sauce in the refrigerator.

2. Preheat the oven to 425. Lightly grease a 9X13 baking dish with cooking spray. Season the pork chops with salt and pepper. Place the chops into the baking dish and cook them in the oven for thirty minutes or until they are no longer pink. Serve with the mustard basil sauce on top.

Source Essential Spices and Herbs

Chops, Taters, and gravy

If you love pork chops, potatoes in gravy then you are going to enjoy this savory dish! Oh and you only need a salad to complete this meal.”

Creamy Pork Chops and Potatoes

Ingredients

6-8 pork loin chops (boneless or bone-in)

6 russet potatoes, peeled and sliced

2 10 oz. cans condensed cream of mushroom soup

1 12 oz. can evaporated milk

3/4 C. water

1 package Lipton onion soup base

1/4 tsp.pepper

1/4 tsp. salt

French’s fried onions, optional

Directions

1. Grease a 9×13 baking dish with non-stick cooking spray. Place sliced potatoes in the bottom and set the pork chops evenly spaced on top of them.

2. In a large bowl combine together the soup, milk, water, onion soup, and salt and pepper. Pour over the pork chops and potatoes. Sprinkle a few handfuls of the French’s Fried Onions over the top. Cover with aluminum foil and bake at 325 for 2- 2 1/2 hours. ***, REMOVE foil the last 1/2 hour to allow browning.

Source Joy in the kitchen

Court’s Cooking Notes

If your oven cooks low, increase your temperature by 25 degrees…  you can purchase an oven thermometer at most stores to check to see if your oven heat is measuring correctly.)

Always grease the baking dish

There is currently no picture is available. I honestly can tell you never stop learning when you cook. Some of these recipes don’t always give you enough information., like be sure to grease pan. So I didn’t. Well the results were delicious chops with the batter still in the baking dish. And. We ate the chops with the batter on the side.

You wouldn’t have wanted to see a picture of my delicious batterless chops.

Baked Pork Chops with Buttery Cracker Crust

Ingredients

1 C Ritz crackers

1 tsp. garlic salt

1/2 tsp. pepper

2 eggs, beaten

4 bone-in pork chops

1/4 C. Butter

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 baking dish with non-stick cooking spray. Set aside.

1. In a shallow bowl, combine crushed crackers, garlic salt, and black pepper and mix well. Put eggs In a separate shallow bowl. Dredge each pork chop in egg, then in the cracker mixture, and place in a single layer in a baking dish. Put pieces of butter around the pork chops.

2. Cover and bake for twenty minutes. Turn over the pork chops and bake for another twenty five minutes or until no longer pink in the center and the juices run clear. Remove foil during the last fifteen minutes of cooking.

Source Kitchme

Dinner problem? Solved.

Not sure what to cook this week? Well, then I have a perfect solution to your dilemma. How about you give your weeknight dinner a little spark and prepare these awesome baked pork chops. The chops stay super moist and tender, and the sauce is to die for! You probably have all the ingredients in your pantry to make this!

AWESOME BAKED PORK CHOPS

Ingredients

6 bone-in pork chops

1 tsp. garlic powder  

1 tsp. salt 

1 tsp. pepper

3 eggs, beaten

1 C. flour

2  C. Progresso Italian style breadcrumbs

4 Tbsp olive oil

1 (10 oz) can  condensed cream of mushroom soup

1⁄2 C. milk  

1⁄3 C. white wine

DIRECTIONS

Preheat oven to 350.

1. Rinse pork chops in cold water, pat dry, and season with garlic powder, pepper and salt to taste.

2. Place the beaten eggs in a small bowl. In a second bowl place the flour and in a third bowl add the breadcrumbs. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with the bread crumbs.

3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops two- three minutes per side, or until the breading appears golden brown. Transfer the chops to a 9 x 13 baking dish, and cover with foil. Bake in the preheated oven for one hour.

4. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture.

5. Replace foil, and bake for another thirty minutes or until the pork chops are cooked through.

Source Genius Kitchen

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