25-MINUTE UNSTUFFED PORK CHOPS
When you are tight on time, try this crowd-pleasing variation on classic stuffed chops. You get all the flavor but with half the work when you use croutons as a breading stand-in and pile them on top of the meat once it's been seared.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the middle of the oven and preheat the broiler.
- Put the croutons, butter, scallions, apricots, 1 cup of the chicken broth, 1/4 teaspoon salt and a few grinds of pepper in a large bowl and toss to combine. Set aside to let the croutons soak up the broth.
- Pat the pork dry and season all over with 3/4 teaspoon of salt and few grinds of pepper. Heat the oil in a large non-stick skillet over medium high heat. Arrange the pork in the skillet in a single layer (it's okay if the chops are touching) and cook until nicely browned and almost cooked through, 4 minutes per side. Remove the skillet from the heat and transfer the pork chops to a baking sheet. Pack and pile 1/4 of the stuffing on top of each chop. Broil until the stuffing is golden brown, about 4 minutes.
- Meanwhile, return the skillet to medium-high heat, add the remaining 1 cup of chicken broth and bring to a simmer until slightly reduced, about 2 to 3 minutes. Whisk in the sour cream and Dijon until smooth, about 1 minute. Season the sauce with a few grinds of pepper. Spoon the sauce onto 4 plates. Transfer a pork chop onto each pool of sauce. Serve with the side salads.
25-MINUTE GRILLED PORK CHOPS WITH SUCCOTASH
We used the summery flavors of succotash as inspiration to build a whole meal-on-the-grill. Simply-seasoned pork chops cook alongside corn and onions, which then get tossed with canned black-eyed peas and juicy summer tomatoes-no extra pan. You won't miss the butter and cream traditionally used in succotash; a dollop of cumin-spiced sour cream is even better.
Provided by Food Network Kitchen
Time 25m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Prepare a grill or large grill pan for medium-high heat.
- Put the tomatoes into a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
- Put the sour cream, lime zest and juice, cumin and a pinch of salt and pepper in a small bowl and whisk to combine. Reserve.
- Lightly oil the grill grates. Brush the pork all over with 2 tablespoons of the oil and sprinkle liberally with salt and pepper. Arrange the pork on one side of the grill (leave room for grilling the vegetables) and cook until lightly charred on both sides and an instant-read thermometer inserted into the deepest part of a chop registers 140 degrees F, about 5 minutes per side. Remove from the grill and let rest for 5 minutes before serving.
- Meanwhile, brush the corn and onion liberally with the remaining 2 tablespoons oil, sprinkle with salt and pepper and arrange them on the grill. Cook the corn until lightly charred, 6 to 8 minutes, rotating the ears so that they cook evenly. Cook the onion until charred and tender, 6 to 8 minutes, flipping as needed. Transfer the vegetables to a cutting board and cool for 2 to 3 minutes. When cool enough to handle, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onion, black-eyed peas and half of the parsley to the same large bowl with the tomatoes. Gently toss to combine. Season to taste with salt and pepper.
- Divide the succotash among 4 large dinner plates and top with a dollop of the reserved sour cream mixture. Place 1 pork chop on each plate next to the succotash. Garnish the succotash with the reserved parsley and serve immediately.
UNSTUFFED PORK CHOPS
Easy version of stuffed pork chops. Serve with mashed potatoes and lettuce salad and your favorite dressing.
Provided by ND_Dawn
Categories Pork
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a little oil or butter on medium high heat in large skillet.
- Optional: Season chops with salt and pepper or seasoning of your choice.
- Place chops in skillet and cook until brown, flip over and cook until brown on the other side.
- Mix breadcumbs, onions, 1/4 cup butter or margarine, 1/4 cup water and sage.
- Place chops in greased casserole dish and place mound of stuffing on each chop.
- Mix soup and 1/3 cup water and pour over chops.
- Bake at 350 for about one hour.
EASY UN-STUFFED PORK CHOPS
Make and share this Easy Un-Stuffed Pork Chops recipe from Food.com.
Provided by Secret Agent
Categories One Dish Meal
Time 1h15m
Yield 2 chops, 2 serving(s)
Number Of Ingredients 5
Steps:
- With half the butter, butter small 8" casserole with lid while oven pre-heats to 350* . Mix apples into stuffing and press into the baking dish.
- Dry pork chops with paper towels and lightly season with salt and pepper.
- Melt remaining butter over medium high heat. When it stops sizzling, brown the chops on both sides. Remove chops to the casserole on top of the stuffing.
- De-glaze the pan with a little stock or wine, and pour the drippings over the chops and stuffing. Bake covered for 50 minutes. Uncover for 10 minutes. Add a salad or veggies to complete the meal.
Nutrition Facts : Calories 666.8, Fat 37.3, SaturatedFat 12.1, Cholesterol 90.3, Sodium 1194.8, Carbohydrate 52.9, Fiber 7.5, Sugar 11.4, Protein 29.2
UNSTUFFED PORK CHOPS
This is comfort food at its finest. The savory flavors of sage and onion in the stuffing infuse the chops while they bake and the pork come out tender and moist.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, brown pork chops in oil. Transfer to an 8-in. square baking dish; sprinkle with stuffing mix. In a small bowl, combine the milk, soup and pepper; pour over top., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 637 calories, Fat 31g fat (10g saturated fat), Cholesterol 121mg cholesterol, Sodium 1467mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 1g fiber), Protein 46g protein.
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