Baked Pork Chops With Onions And Chili Sauce Food

PORK CHOPS WITH ONIONS

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

PORK CHOPS WITH CHILI SAUCE

Steps:

• Place the pork chops in a greased 9-in. square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350° for 20-30 minutes or until meat juices run clear.

CHILI-RUBBED PORK CHOPS

Steps:

• Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.
• Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
• Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.

PORK CHOPS IN RED SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides.
• Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops.
• Cover casserole and bake in preheated oven for 1 hour.

EASY CARAMELIZED ONION PORK CHOPS

Steps:

• Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
• In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
• Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

APPLESAUCE PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl.
• Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side.
• Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture.
• Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish.
• Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK CHOPS WITH CARAMELIZED ONION-MUSHROOM SAUCE

Steps:

• Season chops with flour, salt and pepper.
• Heat 2 tablespoons olive oil in cast iron skillet over medium-high heat; sauté chops until golden brown.
• Remove.
• Add onions and lightly brown.
• Remove.
• Add 1 tablespoons unsalted butter; when melted, add mushrooms. Remove and de-glaze skillet with 1/3 cup beef broth or wine, if preferred.
• Pour remaining beef broth into crock pot.
• Add sauce from skillet, Worcestershire and spices; add chops, onions and mushrooms.
• Cover and cook on LOW heat setting for 7-8 hours, until very tender.
• EXTRACT BAY LEAF.
• Turn temperature to HIGH; add 1 tablespoons butter.
• Mix cornstarch with Half and Half.
• Whisk to blend well. Add to crock pot and whisk.
• Cook for an additional 15-20 minutes(depending on sauce thickness preferred).
• Serve over cooked rice.

SAUTEED PORK CHOPS WITH TOMATOES, ONIONS & PEPPERS

Steps:

• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Saute onion and yellow pepper with salt, stirring occasionally, until golden brown, about 8 minutes. Transfer to a bowl.
• Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat until just smoking, then saute chops until browned and just cooked through, about 3 minutes on each side. Transfer chops to a platter and keep warm, covered.
• Return onion and yellow pepper to skillet and add tomatoes. Saute over moderately high heat, stirring, until tomatoes are slightly wilted, about 2 minutes. Remove from heat and stir in vinegar and salt and pepper to taste.
• Serve chops topped with onion, peppers and tomato.

SAUCY BROWN SUGAR BAKED PORK CHOPS

Steps:

• Preheat your oven to 350 °F.
• Stir together the soy sauce, Worcestershire, garlic, ketchup and brown sugar . Adjust this mixture to taste, some people like more ketchup along with the brown sugar. Once you have adjusted it to taste, move on to the next step.
• Place the pork chops in the bottom of a baking pan, cast iron skillet or oven safe skillet of your choice. Pour the sauce over the pork chops.
• Bake in the oven for 25-30 minutes, or until the pork chops reach an internal temperature of 145 °F.
• Remove and serve. The sauce is excellent on rice!

PORK CHOPS IN ONION SAUCE

Steps:

• Season pork chops with salt& pepper; coat with flour.
• heat oil in a heavy saucepan.
• fry pork chops in oil, 3 mins.
• on each side, Add onions, cook for another 5 minutes turning once.
• Pour in wine& beef broth, reduce heat and simmer for 15 minutes.
• Mix cornstarch with a little bit of cold water, add to broth mixture and cook until thick& bubbly.
• Pour over pork chops and serve with rice.

BAKED PORK CHOPS WITH ONIONS AND CHILI SAUCE

Steps:

• Preheat oven to 375.
• Pound the chops thin with a meat tenderizer.
• Heat the oil in a large skillet over medium high heat and brown the chops lightly on each side.
• Move the chops to a shallow baking dish. Scatter the sliced onions over the chops, sprinkle with brown sugar and pour the chili sauce over all.
• Bake in preheated oven for 40 minutes (or until done, depending on the thickness of your chops). I usually flip them midway through so that they cook evenly in the sauce on both sides.
• Smother chops with onions and sauce and serve.

PORK CHOPS WITH ONION SAUCE

Steps:

• Put the onion, brown sugar, garlic, pepper, fish sauce, olive oil, soy sauce, and white wine vinegar in a tall mixing cup.
• Blend everything with your hand blender until you make a thick sauce.
• Place the pork chops in a zip-lock plastic bag, then pour the onion sauce over them.
• Zip up the plastic bag and let the meat marinate for 1 hour.
• When the time's up, heat the vegetable oil in a skillet.
• Cook the pork chops for 2 to 3 minutes on one side, then flip them and pour the marinade into the skillet.
• Cook until the chops are golden brown on the other side. Make sure no pink juices remain.
• Make a salad with lettuce, fresh mint, fresh basil, parsley, chili, dried apricots, spring onion, broccoli sprouts. Drizzle some olive oil on it, then mix.
• Serve the pork chops with fresh salad.

CROCK POT CHILI PORK CHOPS.....A MUST TRY!

Steps:

• Cook onions in oil until lightly brown.
• Add garlic, Worcestershire sauce, chili powder, water, ketchup and salt and pepper.
• Cover and simmer the sauce for 10 minutes.
• Arrange pork chops in crock pot, pour sauce over the chops.
• Cover and cook on LOW HEAT for 6-7 hours.
• I find that the longer you cook them, the more tender they are.
• I normally serve them with mashed potatoes and a vegetable. I put the sauce over the mashed potatoes(yummy!).

BAKED CHILI SAUCE PORK CHOPS

Steps:

• 1. Heat oven to 350. Spray a 9 x 13 baking pan w/ cooking spray. Sprinkle chops w/ salt and pepper. Place in baking pan.
• 2. In bowl, combine remaining ingredients, mix well. Pour over chops. Bake 40-45 mins, or until chops are cooked through. Spoon chops over sauce before serving.

ELEGANT LEMON PORK CHOP BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large skillet over medium heat, brown pork chops on both sides. Remove chops and place them in a shallow baking dish.
• Combine the ketchup, brown sugar, and vinegar. Pour mixture over chops, spreading to cover evenly. Cut 6 slices from the lemon, and lay one slice on top of each chop. Squeeze the juice from the remaining portion of lemon over the chops.
• Cover and bake for 30 minutes at 325 degrees F (165 degrees C). Uncover and bake for 10 minutes more.

PORK CHOPS IN A SWEET CHILI AND ONION SAUCE WITH CREAMY CILANTRO POTATO SALAD

Steps:

• Preheat the oven to 375°F.
• Place the potatoes in a sauce pot and cover with water. Place over high heat and bring up to a boil, add some salt, and simmer for 10 to 12 minutes, or until just tender. Drain the potatoes and spread out onto a rimmed cookie sheet to cool quickly, about 10 minutes.
• While the potatoes are working, preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Season the pork chops liberally with salt and pepper. Place the chops in the skillet and sear for about 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 7 or 8 minutes, until the meat is firm to the touch, but not tough. Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes.
• While the chops bake, return the skillet to the heat and add the remaining 2 tablespoons of EVOO, three quarters of the chopped onions, the chili powder, cumin, two thirds of the chopped garlic, the brown sugar, salt, and pepper. Cook the mixture, stirring frequently, for 2 to 3 minutes. Add the chicken stock and simmer until reduced by half. Once reduced, turn off the heat and whisk in the cold butter.
• While the sweet chili-onion sauce is cooking, in a large bowl, combine the mayonnaise, cilantro, the remaining chopped onions, the remaining chopped garlic, the red wine vinegar, salt, and pepper. Add to the dressing the chopped celery and red bell peppers. When you are ready to serve, add the cooled potatoes. Stir the potatoes to combine, and check the seasoning.
• Pour the sweet chili-onion sauce over the rested pork chops; serve the creamy cilantro potato salad alongside.