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Tag Archives: Pork Chops

Crunchy Honey Garlic Pork Chops

I love cooking and always have so much fun doing it, especially when I listen to music. As some of you probably already know I often enjoy listening to the Elvis Presley Radio as I cook. So, last night I did just that while I prepared these delicious Crunchy Honey Garlic Pork Chops.

If you love honey garlic chicken wings, you’ll love this Crunchy Honey Garlic Pork Chops recipe! I know I did! Haha! 😀 They are 100% flavorful with a mix of sweet & spicy.

Lol, next time I think I will listen to Patsy Cline or 50’s Rock ‘n’ Roll.

What do you like to listen to while you cook?

 Crunchy Honey Garlic Pork Chops

Ingredients

1 lb boneless pork chops (Rinsed and pat dry), Set aside
2 eggs
4 Tbsp. water
2 C. flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
3 Tbsp. Canola oil for frying chops

GLAZE

1½ C. honey
½ C. brown sugar
½ tsp. ginger
1/8 tsp. cayenne pepper, to taste
½ C. soy sauce
1 Tbsp. Garlic, chopped
2 Tbsp. Butter

Ready? Let’s get cooking!

Directions

Preheat oven 350

Line a 9″x”13 baking dish with foil and lightly grease it with non-stick cooking spray. Set aside.

1. Whisk the eggs and the water together in a shallow dish. Next, combine the flour, salt, pepper, and garlic powder in another shallow dish. Mix well. Then dredge each pork chop in the flour, then over into the egg mixture. Then dip the chop back over into the flour mixture once again. *This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating.*

2. Heat the oil in your skillet over medium heat. Shake excess flour off and put the chops in the skillet with approximately a half inch of oil. Be sure the oil is hot, but not extremely hot or the chops will cook too fast. Cook for about six minutes on each side. Try not to turn more than twice or your breading will come off. Transfer your pork from the pan to the previously prepared baking dish.

3. In a saucepan over medium heat, saute the garlic and add the butter. Combine the honey, soy sauce, brown sugar, cayenne, and ginger. Constantly stirring and bring to a boil then reduce to low and simmer for about five minutes. *Keep a close eye on this carefully because it will foam and might boil over.*

4. Pour 1/2 of the sauce over the pork chops. Carefully flip the chops over and pour the other 1/2 over the other side. Place uncovered in the oven for about twenty-twenty five minutes. This sets the glaze and finishes them to be sure they are cooked through.

Source Key ingredient

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Cooking with Elvis, well sort of :D

A few nights ago in my post titled Homemade Ketchup, I predicted about how much fun preparing this dish would be and was 100% correct. I had a blast cooking this recipe. As I did with all recipes that I have fixed in the past 🙂 Although, there was something unique about this one, and lol I’m not sure why, or what made it special. But, maybe it’s because I listened to the Elvis Presley Radio lol while I cooked this meal. It made cooking these marinated pork chops very relaxing and a lot of fun just as I foretold. Haha! 😀

Delicious pork chops in a tasty balsamic, honey and mustard sauce with a hint of strawberries that are so fast and easy to make and so delicious that you’ll be making them all the time!

Do you like to listen to music while you cook?

Balsamic Honey and Mustard Pork Chops

Ingredients

1 lb boneless pork chops (Rinsed and pat dry)
1/4 C. balsamic vinegar
1/4 C. honey
1/4 C. strawberry jam
2 Tbsp. Dijon mustard
1 Tbsp. Sriracha Hot Sauce (or replace it with 1/4 tsp. pepper)
1 Tbsp. Soy sauce (or tamari or omit for gluten-free)
Two garlic cloves, minced
1 Tbsp. Olive oil

Directions

1. Combine all of the ingredients in plastic and or a glass container. Stir together until mixed well. Then place the pork chops in the mixture. Seal and marinate the chops in the mixture for eight hours to overnight in the refrigerator.

2. Cook the oil in a large skillet over medium-high heat, add the chops and cook until lightly golden brown on one side, about three-five minutes, flip them. Add the marinade and cook until the pork chops are finished cooking, and the sauce has thickened, continue cooking for another additional three-five minutes. Remove from heat and drizzle the sauce on top of the chops. Serve immediately. Enjoy! 🙂

Option: Substitute the strawberry jam with another jam like blackberry or apricot or omit it entirely.

Source Closet Cooking

 

Parmesan Pork Chops & Veggie Medley

I know that Monday is one of my typical blog posting times, but since America’s Birthday is on the same day, I decided to do zero cooking lol 😀 and chose to cook today instead. As I prefer to unwind, enjoy the fireworks and let my brother and dad do the cooking. Haha! 😀

So anyway back to today’s original subject lol.

For tonight’s meal, I prepared this incredible Pork Chop and Veggie Recipe. I love it not only because my favorite ingredient Parmesan is cooked with it and flavorful. But it too practically has dishes two in one. What do you mean by that you might ask??? Well, you’ve got your main dish (pork chops) and the side you have your veggies (green beans and potatoes). So there you have it lol. 🙂 Relatively easy + less cooking + delish + little cleaning = a very happy chef 🙂

One Pan Parmesan Pork Chops and Veggies

Ingredients

1 lb (4-5 chops) boneless pork chops (Rinsed and pat dry)
16 oz baby, red potatoes, Washed and cut into 1” in pieces
16 oz green beans, trimmed
2 Tbsp. Olive oil
1 tsp. Dried Thyme
5 garlic cloves, minced
1/4 tsp. pepper
1/2 tsp. salt
2/3 C. grated Parmesan cheese
2 Tbsp. Dried parsley

Instructions

Preheat oven to 400 degrees

1. Line, a baking dish with foil and lightly, grease it with cooking spray. In a large mixing bowl combine the olive oil, thyme, garlic, pepper, salt, and Parmesan cheese Place your chops on a clean surface and brush about 1/2 of the mixture on top of the pork chops.

2. Next, place the pork chops on the previously prepared baking dish. Add the potatoes and green beans to the Parmesan mixture in the large bowl and mix until combined. Place veggies on the baking dish with pork chops.

3. Bake twenty-twenty five minutes then broil for three-four minutes until the cheese has melted and the pork is finished cooking and reaching an internal temperature of 145 degrees to 160 degrees F. Let rest three minutes. Garnish with parsley and serve immediately.

 Thank you again for reading! 

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Source Julie’s eats and treats

Crock Pot Smothered Pork Chops

Southern comfort food is mouth-watering. Lol, if I could I would eat it every day. I mean come on who wouldn’t? It’s fattening, savory and last but not least it’s delightful. Some of my favorites are; chicken fried steak and mashed potatoes with gravy on top. Yum, yum! Haha! 😀

I also LOVE slowly cooked pork chops smothered in gravy. And it just so happened that I needed a comfort food fix lol. So on Thursday morning, I prepared this Crock Pot Smothered Pork Chops recipe. It’s incredibly easy, you think people might not look twice at it because the ingredients are very simple, but man, it is so good! Like lip-smackin’, call yo Momma good!

 What is your go-to comfort food for dinner?

Crock Pot Smothered Pork Chops

Ingredients:

4 bone-in pork chops (or boneless)

1 envelope onion soup mix (1 oz. packet)

1 (14 oz.) can chicken broth

1 can (10.5 oz.) cream of chicken soup 

1 envelope dry pork gravy mix (1 oz. packet)

1 tsp. garlic powder

Directions:

1. In a small mixing bowl combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix and stir well. Pour mixture into your crockpot. (I recommend a 4 or 6 Qt.)

 

2. Rinse and pat dry pork chops. Next, sprinkle both sides of the chops with a little bit of garlic powder.

3. And place them into your slow cooker. Do your best to spread them out and cover with the gravy mixture. Cover and cook on low about 6-8 hours.

 

4. After cooking, you can serve right away with the gravy that the chops cook in, or you can thicken the sauce up some.

Optional: In a medium saucepan, over medium heat, melt 2 tablespoons butter (don’t walk away while doing this, butter can melt and then burn quickly.) Then combine three large tablespoons of flour. Continue mixing uil it forms a thick paste.

After it forms a heavy paste, and you’ve mixed it until smooth, pour in two cups of the pork gravy into the pot. What I did is getting a ladle and carefully scooping the sauce into a measuring cup.

Stir mixture constantly for another minute. The mixture will begin to thicken very quickly. Once it has thickened, remove from heat. Then combined thickened gravy with any remaining sauce in the pot. Stir well. Serve gravy over pork chops with taters (mashed potatoes). Yummy!!!!! 😀 

Recipe adapted from The Country Cook

 

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Maple Peach Pork Chops

Since the peach season is in full swing, I thought I would cook this maple peach bourbon pork chop recipe. It’s perfect to make for when you have company coming over and or weeknight dinners. These maple peach pork chops are stuffed with sweet and savory flavors that play so well together. In fact, the sauce that is made with these chops is so luscious that you’ll forget about eating the chops and go straight for the glaze lol and or better yet here’s what I did; I ate my chops first then I drank the sauce out of a bowl. Haha!!! 😀

Maple peach bourbon pork chops

INGREDIENTS

2 tbsp. butter
Two sweet potatoes, peeled and thinly sliced
½ large onion, chopped
2 C. sliced peaches
4 Pork loin chops
⅓ C. maple syrup
2 tbsp bourbon or brandy
salt and ground pepper
Dried Thyme
Garnish: fresh parsley

INSTRUCTIONS

Preheat oven to 425 degrees.

1. In a deep skillet, melt butter over medium heat then add potatoes. Next layer with onions and peaches. Rinse individual chop with water and pat them dry. Next season pork chops with salt and pepper then place on top of your skillet in between peaches.

2. Then stir together maple syrup and bourbon and or brandy and pour over top of the pan and layer with thyme. Place skillet in your oven and bake for 55 minutes or until pork chops is done. Remove from oven and place over the stove for 15 minutes to reduce liquid then cool. Garnish with parsley and serve.

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Recipe adapted from Grandbaby Cakes

What is your preferred dish that is cooked with fruit?

Thank you very much for reading!! 🙂 🙂

Sweet chops with a kick

So, I want to show you how to make some bad boy pork chops lol. And let me tell you that these chops had a real kick to them with brown sugar, which turns into a nice sweet glaze. If you’re a wimp like me lol and do not like spicy food, please don’t worry because these chops are NOT extremely spicy-hot. Haha! 😀 But they do contain tons of flavor. In fact, they are stuffed with so much taste that when you bite into one, you’ll send your taste buds into a craze.

 

Glazed Pork Chops

INGREDIENTS

¼ C. brown sugar
½ tsp cayenne pepper
½ tsp garlic powder
1/2 tsp onion powder (optional)
½ tsp paprika
½ tsp salt
¼ tsp black pepper 
2 Tbsp olive oil
Four thick or thin cut boneless pork chops

INSTRUCTIONS

Preheat the oven to 350ºF.

1. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper. Remove the pork chops from their package. Rinse individual chop with water and pat them dry. Next, massage the sugar-spice mixture over all sides of each chop. The moisture from the meat may dissolve the sugar and create a thick paste with the spices.

 

2. Heat 2 Tbsp olive oil in a large, oven-safe skillet over medium heat. When the oil begins to shimmer, add the pork chops. Cook the chops for about 5 minutes on each side, or until nicely browned. Transfer the skillet to the preheated oven and cook for another 5-10 minutes to finish cooking.

3. Test the chops with a meat thermometer to make sure the internal temperature has reached 165ºF. Cook longer if needed. Dredge the chops through the thick sauce in the bottom of the pan just before serving.

 

Recipe adapted from Budget bytes

Cooking Notes: If you use thin cut chops like I did, reduce your cooking time and you will not need to place them in the oven.

“Eating is a necessity, But cooking is an art.”

~Annoymous

Country Style Pork chops

If I could live anywhere else besides the suburbs, I definitely would choose to live in the country. Why you might ask??? Because of a few reasons; 1. I love horses and want to own a few someday along with some cows. 2. I want to have a piece of land and live on a ranch with my future cowboy. 3. It’s beautiful and usually peaceful. However, considering I do not live in the country I strive to do my best to find alternatives to help me daydream about these luxuries to satisfy my wanting to live on a farm.

One of my favorite things to choose from to assist me with fantasizing about living on a ranch is food country-style. I too enjoy eating pork chops. A few days ago, I found this recipe that looks so superb that it got me super excited to try these chops and I did!

They tasted absolutely amazing, I literally felt like I was in the country. For those of you who are like me, and do not living on a farm but wish you could then may I kindly suggest trying these bad boys. I’m certain this dish will make you feel like you’re living on one.

Country Style Pork Chops

INGREDIENTS

Four bone-in pork chops
½ C ketchup
¼ C brown sugar
½ tsp salt
½ tsp pepper
Four large onion slices
½ C. cold water

Let’s get cooking!

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a 9×13 baking sheet with foil and lightly grease with non-stick cooking spray. Set aside.

1. Get a sheet of wax paper and put it on your kitchen counter.
Rinse each chop with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet. Season each pork chop with salt and pepper. Set-aside.

2. In a medium bowl, combine brown sugar, ketchup, and water. Mix it up really well. Place pork chops into the previously prepared baking dish and cover with them with the mixture. Add onion slices to the top of each pork chop.

3. Cover with aluminum foil and bake for forty five-sixty minutes. Use a basting brush to season pork chops halfway through cooking.

4. Yummy! 🙂

Recipe adapted from Country Recipe Book

Cooking tips: If you are cooking thinner chops then bake them for about 40 minutes.

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Thank you guys for reading! 🙂

Parmesan cheese enthusiast

I know I’ve already told you this before, but I love parmesan cheese. I enjoy it so much that I use it a lot in my cooking and put it on pretty much anything. And today is no different because I am going to be sharing with you how to cook pork chops with parmesan. This pork chop recipe is delicious and it’s definitely a keeper. 🙂

Parmesan-Crusted Pork Chops

Ingredients

Two large eggs

1 C. dried Italian seasoned bread crumbs

3⁄4 C. parmesan cheese, freshly grated

10 oz (up to 12) center cut pork loin chop, (1/2 to 3/4-inch thick)

salt and pepper to taste

6 tbsp olive oil

One lemon, cut into wedges, for serving (Optional)

Directions

1. Get a sheet of wax paper and put it on your kitchen counter.
Rinse each chop with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet and set chops aside.

2. 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.

3. 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 tablespoons of oil in an enormous 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.

 

 

Transfer the chops to plates and serve with lemon wedges.

 

Recipe adapted from Kitchme

Notes: Since, my chops were thin I cooked them for about 2-3 minutes. But, if you’re cooking thicker chops you need to cook them for 15 to 20 minutes until a meat thermometer reaches to the internal temperature of 145° F. (medium rare) and 160° F. (medium)

I pray for you often that God would help your confidence with cooking continue to grow.

Thank you again for reading!

Cooking chops with cola

I hope everyone had a great Easter weekend. So, today I’m going to be teaching you how to cook with soda using the stove. I’m sure some of you are thinking that sounds yummy but wouldn’t my meal taste sugary and what is the point of cooking with soda? My response to your questions is you don’t have to worry about your food tasting sweet because the heat from the stove eventually will burn off most of the sugar and the main purpose of the soda in this recipe is to keep the chops moist. Do you have any other ideas that would be good to add to it? Let me know below!

 

Coca Cola Pork Chops

Four boneless or bone-in pork chops
Olive oil
1 C. Coca Cola
1-2 C. of Ketchup
Salt and Pepper to taste

Directions:

1. Get a sheet of wax paper and put it on your kitchen counter.
Rinse each chop with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet. Use your hands, a basting brush or paper towels to cover both sides of pork chops with olive oil, sprinkle salt and Pepper them to taste and set aside.

2. In a small/medium mixing bowl stir together coca-cola and ketchup.
Pour your mixture into a skillet and cover your chop. Cook the chops in your skillet covered with the lid over medium for about ten minutes or until thoroughly cooked (will depend on thickness.) If sauce is too thin, remove chops and set aside, then reduce sauce to desired thickness.

3. Enjoy!

I am proud and happy to say my results of the pork chops were a huge success and they tasted excellent. How did yours turn out? I’d love to hear about the outcome of your chops. 🙂

Just a few suggestions: Use a timer so don’t loose track of cooking time and accidentally overcook your chops. Not sure if your food is ready? Stick a meat thermometer through one of the chops and wait until it gets to 145° F. If you prefer not to use your hands, paper towels or a brush to spread oil on each chop you can also pour a few drops into your skillet then if you are physically able to pick it up, gently move the pan around so that the oil will cover the skillet. Make sure the pan is completely covered with oil 😉 so your chops can quickly come off the pan. Also, if you’re worried about burning yourself while using the stove then I highly recommend using a heat resistant glove. Please do not feel awkward cause I occasionally will use one too! 🙂

I am very well aware there are some of you who might be a little uneasy working with either the oven or stove and then those who are nervous using both appliances. And I totally understand some of your thoughts are “this is foolish to have the feeling of fear using an oven or a stove”. and you often probably think you are the only one that has butterflies in your stomach when you’re working with them.

I want to encourage you not to feel embarrassed and I wanted to let you are not entirely alone in the challenge of defeating your uneasiness. And how do I know this you might ask??? Well, because I completely understand what it’s like to endure the anxiety. But I also know that God is constantly watching over me and it gives me extreme comfort knowing He’s with me at all times especially when I have to put to up with the annoying oven lol. Moreover, I also know that God is with you all of the time too and if you ever sense nervousness while working with the oven or stove then my tip to you is to ask Him for help in giving you boldness. Trust me it works 🙂

Later this week, I’ll be teaching you how to cook a healthier version of one my other favorite chicken dishes and a chicken soup that is incredibly good and creamy. Yummy! 🙂

Lol, that’s all for me tonight. Thanks again for reading! Have a great night and God Bless!

 

 

 

 

Recipe adapted from Frugal Living Mom

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Dump it & forget it

I’m going to be sharing with you as I promised an easy recipe. This dish is so simple to make you hardly have to put any effort into it for a few hours, and when it’s finished cooking, you’re ready to eat. I know you are most likely thinking I’m about to show you another meal that involves using the pesky oven, my answer for you is today your lucky day because I’m giving you a break from it. Why you might ask??? Cause you’ve been doing an excellent job showing the oven who’s in control, and I am very proud of you. 🙂 🙂 🙂

Crockpot Ranch Pork Chops

Ingredients

1 lb of boneless pork chops
One can Cream of Chicken Soup
One packet of Ranch Dressing Mix
water (1/2-1 Cups, depending on how thick you like the sauce)
pepper to taste

Directions

Preparing the pork chops

Get a sheet of wax paper and put it on your kitchen counter.
Rinse each chop with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet. Sprinkle pepper on each pork chop and set aside.

Spray the crockpot with extra virgin olive oil non-stick cooking spray. Get a small bowl stir the can of soup, the Ranch dressing packet and ½-1 full soup can of water until mixed well. Pour some of the soup into the crockpot to coat the bottom.
Place the pork chops in the crockpot.
Cover the pork chops with the rest of the soup. Cover. Cook on low for 4-6 hours.

Enjoy!

I recommend you turning on a timer, so you don’t accidentally loose track of cooking time or overcook the pork chops. I always do this, especially when cooking with my crock pot. Sometimes I even turn on two timers.

So starting next week, I want to choose only one crock pot recipe, and the other two will require the stove/oven. I understand it might be a little intimidating for some of you, but I also know if I can manage to cook a difficult dish despite my physical challenges then you CAN 🙂 do it too regardless if you have limitations.

What would you like to learn to make/cook or share? It can be anything from smoothies to a favorite meal of yours. Let me know and I’ll write about it.

I haven’t figured out what to cook next week, but when I do, I’ll post the menu plan on my blog’s Facebook page. So be on the outlook Saturday or Sunday for what I plan on cooking next week. Are you on Facebook? If you said ”Yes.” then that’s great! I’d love for you to go to my page and like it so you’ll always know what I’m cooking each week.

Hope you have a great rest of the week and have a fantastic weekend.

 

 

Recipe adapted from The Mom Maven

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