Tag Archives: Pork Chops

SLOW COOKER DIJON PORK CHOPS & POTATOES

 

SLOW COOKER DIJON PORK CHOPS & POTATOES

Ingredients

1 can (10.75 oz.) condensed cream of mushroom soup 
¼ C chicken broth
¼ C whole grain Dijon mustard
1 garlic clove, minced
½ tsp dried thyme
¼ tsp salt
¼ tsp pepper
6 medium red potatoes, sliced
1 medium onion, thinly sliced
6 boneless pork loin chops (about 1-inch thick)
1 tbsp olive oil for browning
Thickening (if desired):
3 Tbsp flour
¼ C water

Directions

1. In a large bowl, stir in the soup, broth, mustard, garlic, thyme, salt, and pepper. Stir in the sliced potatoes and the onion. Toss everything into your 5-7 quart crockpot.

2. Heat oil in a large skillet over medium-high heat. Brown chops well on both sides. Place chops on top of potato mixture and cook on low four-six hours or on high three – five hours (times are approximate)

3. If you want a thicker sauce, mix flour and water so there are no lumps; turn cooker to high heat. Remove chops and stir flour mixture into potatoes. Place chops back into the crock pot and cook on high additional fifteen-twenty minutes until sauce is thick and fully cooked.

Source Bake at midnite

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Honey Mustard Pork Chops

I planned on cooking last Thursday but my family had way too many leftovers from when I cooked earlier that week. So I decided to cook Saturday night. For my family, I prepared this delicious recipe for honey mustard pork chops that is super easy to make. With just a few easy steps and ingredients, you can make these awesome pork chops right on the stovetop less than five minutes.

The side dish was Parmesan Ranch Broccoli.

Honey Mustard Glazed Pork Chops

Ingredients

4 boneless pork loin chops rinsed and pat dry
1/2 C honey or maple syrup
3 Tbsp yellow mustard
1/2 tsp onion powder
1/2 tsp of salt
1/2 tsp black pepper

Directions

1. Heat a large skillet over medium/high heat. Sprinkle both sides of pork chops with salt, pepper and onion powder.
Heat pork chops in skillet for three minutes on each side.

2. In a small bowl, combine honey and mustard. Pour mixture over pork chops, reduce heat to medium/low, cover and let cook for five-eight minutes. Internal temperature should be 160 degrees F.

Source Easy Recipe Depot

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Peanut Butter Pork Chops

 

Peanut Butter Pork Chops

Ingredients

4-6 Pork chops

1 onion, sliced into thin rings

4 garlic cloves minced

3/4 C creamy peanut butter

1/3 C  honey

1/3 C  Bragg or low sodium soy sauce

2 Tbsp seasoned rice wine vinegar

Directions

Use a 4 or 6-quart slow cooker. Separate the onion rings and place them into the insert. In a medium bowl combine the garlic, peanut butter, honey, Bragg, and vinegar. Stir until well combined. Smear this mixture on each side of the pork chops -it will be pretty thick. Add the chops to the insert. Cover and cook on low for five to six hours or on high for approximately three to four hours.

Source 365 Slow Cooker Suppers `

 

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Crockpot day…A weekly holiday for the everyday cook

In the fall of last year, I started volunteering for the special needs ministry at my church on Wednesday nights. I love volunteering for the department because I have a huge heart for kids who have special needs. In fact, I enjoy it so much that I’m always looking forward to going and having fun playing and interacting with the children whom I see often. They are so adorable and funny.

However, I, unfortunately, can’t be at two places at once; church and at home to cook dinner. Which is why I love having Wednesdays as my slow cooker/crockpot day. There’s little or no labor, and the only thing I have to do is throw everything into my crockpot and let it do the cooking. And then bam I have a delicious hot meal waiting for me at home. It’s really nice to have somewhat of a break from doing all of the cooking at least once a week.

On my crockpot day, I threw together this Peach Glazed Pork Chops recipe. My family love these because they have a touch of sweetness and I especially loved them because…well they are a little sweet. And a little savory with browned butter. Yum, yum!! 😀 Just an excellent combo for everyone in the family!

What is/are  your crockpot/slow cooker day(s)? What do you usually prefer to toss into your crockpot?

Slow Cooker Peach Glazed Pork Chops

Ingredients

4-6 boneless pork chops (about 1.5 lb)
6 Tbsp butter
¾ C Smucker’s peach preserves (Sugar-Free)
½ tsp thyme
½ teaspoon salt
1/2 tsp pepper

Instructions

In a medium skillet over medium-high heat melt the butter and occasionally whisk until it starts to bubble. Continue whisking until it just starts to develop little brown bits, combine seasonings and then remove from the heat. Continue to whisk and let it cool for one-two minutes. Stir in the preserves until smooth (There might be little chunks of fruit from the preserves) Place chops into your crockpot and pour sauce over them. Cover and cook on low for six-seven hours or high for three-four hours.

Court’s cooking notes:

I cooked these on low in my 4-quart crockpot for six hours.

Recipe by Slow Cooker Gourmet 

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Pork Chops & A Fancy Vinaigrette

Pork Chops With Lemon-Cilantro Vinaigrette

Ingredients

4 bone-in pork chops
1/2 C extra-virgin olive oil
1/4 C fresh lemon juice
1/4 C fresh orange juice
2 cloves garlic, minced
2 tbsp. fresh cilantro minced
1/2 tsp. red pepper flakes
Salt and black pepper
Instructions

Preheat your grill or grill pan to medium-high. In a small mixing bowl, stir together the lemon juice, orange juice, olive oil, minced garlic, red pepper flakes, and cilantro. Season the pork chops to taste with salt and freshly ground black pepper. Place on the preheated grill and cook for four to five minutes per side. Let rest for two to three minutes. Serve the pork with a drizzle of lemon-cilantro vinaigrette.

 

Side Dish  Green bean & Cherry tomato medley

 

Source  Paleo Leap

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Coming up this week on cooking with Court 😊

One-Skillet Balsamic Chicken and Vegetables

Crockpot Peach Glazed Pork Chops

SHEET PAN CITRUS SALMON & ASPARAGUS

Lip-Smacking Pork Chops

Now that the holidays are in full swing, I think it’s necessary to have a great arsenal of fantastic meals that you can get on the table extremely fast and with minimal work. After all, with all the meal prep, menus, or travel plans that come with the holidays and family, who wants to spend several hours cooking a dinner? Not me!

I am confident that you don’t want to waste numerous of hours cooking either; therefore I want to share with you, my newest favorite dish Maple Balsamic Glazed Pork Chops. They were reasonably easy to prepare and incredibly tasty. I mean no seriously after trying my first one I quickly had another one of these delicious and not to mention melt in your mouth pork chops.

Tender, moist, glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce. They are ready to eat less than thirty minutes, which makes them excellent for a fast weeknight dinner or a party!

 What are some of your favorite pork chop recipes? What is your most-liked dish to serve at parties?

Maple Balsamic Glazed Pork Chops

Ingredients

PORK CHOPS:
Four boneless or bone-in pork chops, rinsed and pat dry
olive oil
salt and pepper to taste

MAPLE BALSAMIC GLAZE:
1/4 C maple syrup
3 Tbsp balsamic vinegar
2 Tbsp beef broth
1 1/2 tsp Dijon mustard
1 clove garlic minced
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/8 tsp salt
1/2 tsp pepper

Are you ready? Let’s get cooking!

Directions

MAKE THE GLAZE:

In a small saucepan, mix all glaze ingredients. Heat over MED heat until it reaches a low boil. Cook until sauce reduces down, about three minutes, stirring occasionally. Set aside.

COOK THE PORK CHOPS:

Preheat oven to 400 degrees F. and place a medium/large cast iron skillet into your oven.

1. Coat your pork chops with olive oil and sprinkle with salt and pepper.
Remove the skillet from the oven and place on the burner over MED-HIGH heat. Place chops in the skillet, you should hear them sizzle immediately. Let cook two-three minutes to sear. Use a basting brush and cover pork with the glaze.

2. Flip pork chops over, brush the other side with the glaze and transfer skillet back to the hot oven. Bake until a thermometer inserted into the center reads 140 degrees F (approximately five-eight minutes, depending on the thickness of your pork chops). Transfer the pork chops to a plate, cover loosely with aluminum foil and let stand for five minutes. Serve pork chops with a little bit of the glaze drizzled over the top if desired.

 

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Source the chunky chef

 Tonight’s side dish was: Broccoli can taste delicious

Here are some of my other favorite pork chop recipes

Pure comfort food at it’s best

The Cookbook Museum

Baked Pork Chops and Apples with Brown Sugar Glaze

Pure comfort food at it’s best

I enjoy cooking pork chops. I do admit they sometimes can be challenging to prepare, though. It seems like every time I cook them they either are always undercooked or overdone.  Yes, of course, I seldom do get discouraged and frustrated as many of us cooks, and food bloggers do. However, I am extremely determined not to give up and just keep on practicing until I get my chops 100% perfect.

My least preferred of how to cook pork chops is on the stovetop, as I have a somewhat of a love-hate relationship with frying almost anything. Why you might ask??? because I can’t stand the splatter, it makes such a huge mess. And the fact I have to babysit the stovetop. I mean really. I don’t have time for that!

I can tell you for sure, though, baked pork chops turn out just as delicious and WAY juicier – if you haven’t cooked pork chops that way, you simply have to! Of course, pork chops drenched in ranch dressing, Italian bread crumbs, and Parmesan cheese pretty much proves a winner dinner!

Super juicy, baked pork chops coated with ranch dressing, Italian bread crumbs, and Parmesan cheese. A fast & easy comfort-food dinner!

Breaded Ranch Pork Chops

Ingredients

6 bone-in pork chops, rinsed and pat dry
2/3 cup ranch dressing
1 cup Progresso Italian Bread Crumbs
2 tablespoons grated Parmesan cheese

Cooking Directions

Preheat the oven to 425°F. Line a 9×13 baking dish with foil or parchment paper and lightly grease it with cooking spray. Set aside.

Pour ranch dressing into a shallow bowl. Combine bread crumbs and Parmesan in another shallow bowl. Dredge each chop in ranch dressing, then in bread crumb mixture, and then into the bottom of the previously prepared greased baking dish (Be sure to give them room around each chop to cook evenly). Bake them for twenty-five- forty minutes or until internal temperature reads 145 degrees. Leave to sit for five minutes before serving.

Source Mostly Homemade Mom

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What is your favorite recipe using bread crumbs? Share it with me in the comments below!

One pan + the chef (You) + five ingredients = a tasty meal

Ha, I know this is a bit off subject, but I was intending on making a Garlic Parmesan Roasted Carrots recipe as last night’s side dish but didn’t get to because I completely forgot to purchase one bunch of full size/large carrots and did not feel like making another a run to the store haha! However, thankfully there were some leftovers from my late Sunday afternoon snack (Brown Butter Garlic Honey Roasted Carrots) so then I decided to reheat that in the microwave and used it as a replacement. And yes, of course, I still plan on making the Garlic Parmesan Roasted Carrot recipe.

Finally onto today’s original subject

You only need one pan, five ingredients and approximately twenty minutes for these easy cider dijon pork chops. It’s a simple weeknight dinner that your whole family will enjoy!

CIDER DIJON PORK CHOPS

INGREDIENTS

Four small boneless pork chops (about 1.3 lbs. total)
2 tsp minced garlic
2 Tbsp olive oil
½ C apple cider
1 Tbsp Dijon mustard
⅓ heavy whipping cream
Salt and pepper, to taste
Optional Topping: fresh rosemary

Let’s get cooking! 😀

Directions

1. Season your pork chops with salt and pepper on both sides. Heat approximately two tablespoons of olive oil in a large skillet over medium-high heat for one-two minutes. Swirl to coat the pan. Combine the garlic and cook, constantly stirring, for about one more minute. Place chops into the skillet and cook for five-ten minutes on each side, or until cooked through.

2. Remove chops onto a plate and set aside. Pour cider into the pan and scrape up the bits as you stir. Let the cider simmer for about one minute, then combine the mustard and stir in the cream. Cook the sauce for about two-three minutes, then pour over the chops and serve. Garnish with fresh rosemary, if desired.

Source The seasoned mom

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Pork Chops Romano in Lemon-Butter

Have you ever wanted to cook a particular recipe, but you soon realize that you do not have all of the ingredients and then you often think ugh I cannot believe I completely forgot to write down these item(s) on my list and or purchase them. Then the next thing you know you most certainly, do not want to make another run to the store, even if it’s walking distance lol. If you have encountered this problem more than once and occasionally will get annoyed, I thought I’d let you know you are not alone because even I as a food blogger will do the same thing. 🙂

Lol, I do admit that I didn’t have all of the ingredients for last night’s recipe. I had no white wine vinegar or a lemon, after realizing I didn’t have both items my thought was “Oh forget it I’m just going to work with what I have.” In which of course since I had no white wine vinegar I just used red wine instead, and as for the lemon well you know what I did lol. 😀 Moreover, to my astonishment, this pork chop dish still turned out to be incredibly flavorful. 😀

Pork Chops Romano in Lemon-Butter Sauce

Ingredients

4 thinly sliced center cut pork loin chops, pounded thin
1/4 tsp. salt
1/2 tsp. pepper
1/2 to 3/4 C. all-purpose flour
1 – 2 large eggs, beaten with 1 Tbsp. water
1 C. unseasoned Panko breadcrumbs
1/2 C. grated Romano cheese
2 Tbsp Olive or vegetable oil for frying
1/2 C. white or red wine vinegar 
1 lemon, sliced
1/2 C. chicken stock or broth
1/4 C. unsalted butter, softened at room temperature
chopped parsley, for garnish

Directions

1. Get a cutting board and a meat mallet, beat each pork chop with the mallet until they are thin. Next, season the flattened pork chops with salt and pepper. Set aside. Make a dredging station by placing the flour in a large shallow dish. Next, put the eggs and water into an another shallow dish. In a third shallow dish, mix the Panko breadcrumbs and Romano cheese.

2. In a large non-stick pan, heat the oil over med-high heat until it begins to simmer. Pick up a piece of pork and dredge it in flour, shaking off excess. Drop each chop into the egg mixture, then cover it in the Panko-Romano mixture and add to the hot skillet with oil. Cook on each side until golden brown, approximately five minutes per side, and transfer them to a platter and place in the warm oven. Repeat the process with the rest of pork chops. (For excellent results, do not over pack pan. Brown pork chops in batches if you need to.)

3. After all of the pork chops are finished cooking on each side, clean pan with a paper towel and return to the stove. Mix in the white wine vinegar to the pan and bring to boil over med heat. Combine the lemon slices and let mixture decrease by half. Once reduced by half, turn heat down to low and combine the chicken stock or broth. Heat until cooked through.

4. Combine the room temperature butter. Once butter is melted and included into the sauce, place the pork chops back in and cover with sauce. Continue cooking on low until the chops are thoroughly cooked. (approximately three minutes). Enjoy! 🙂

Source Renee’s Kitchen Adventures

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A new cooking toy makes cooking fun

I am having a fantastic time using my new cast iron grill pan. The chore of cleaning it can be a pain though lol. So I don’t use it that often, but when I do I have so much fun! 😀  So, tonight I had a blast using it for cooking these garlic-lime pork chops. They are tasty and very easy to make, and they only take ten minutes to cook.

QUICK GARLIC-LIME MARINATED PORK CHOPS

INGREDIENTS:

4 (6 oz each) lean boneless pork chops
4 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 lime, juice
1 tsp lime zest
1 tsp. salt and pepper

DIRECTIONS:

Cut the fat off the pork. In a small bowl combine garlic, lime juice, some zest from the lime, cumin, chili powder, paprika, salt, and pepper. Mix well. Next, rub the mixture onto both sides of each pork chop and place your chops in a plastic food container and cover. Let the chops marinate in the mixture for eight hours to overnight in the refrigerator.

To broil: line broiler pan with foil for easy clean up. Place pork chops on the broiler pan and broil about four-five minutes on each side or until browned. To grill, grill over medium-high four to five minutes on each side.

Source skinny taste

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