Braised Pork Chops With Dill Sauce Food

BREADED PORK CHOPS WITH CREAMY DILL SAUCE

Steps:

• Pound your pork chops to about 1/4 inch thickness, a little thicker if desired.

BRAISED PORK CHOPS WITH SAGE

Steps:

• Combine the sugar and 1/4 cup salt in a shallow bowl; whisk in 3 cups water. Pierce the pork all over with a fork, then add to the bowl and soak 10 minutes. Remove and pat dry.
• Put the flour on a plate. Season the pork with pepper, then dredge in the flour. Heat the olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook, undisturbed, until golden on the bottom, 5 minutes. Add the sage to the skillet; flip the pork chops so they rest on top of the sage. Scatter the garlic, lemon slices and pepperoncini around the pork. Cook, undisturbed, until golden on the other side, about 5 more minutes.
• Add the tomatoes, chicken broth and 1/2 cup water to the skillet and reduce the heat to medium low. Simmer, flipping the pork halfway through, until the liquid is reduced by half and the meat is tender, about 15 minutes. Serve with the couscous; top with the parsley.

A MESS OF PORK CHOPS WITH DIJON DRESSING

Steps:

• Season chops on both sides with salt, pepper and allspice. Place thyme sprigs on each. Reserve 1 tablespoon thyme leaves. Put chops in a large bowl or container, making layers, cover and refrigerate overnight.
• Remove chops from refrigerator. Heat grill and brush grates with oil. While grill is heating, heat tablespoon of oil in a skillet, add shallots and sauté until tender and starting to brown. Stir in mustard, soy sauce, lemon juice and wine. Bring to a simmer. Season with salt and pepper. Stir in thyme leaves. Set aside.
• Grill chops - with thyme sprigs still stuck to them - just a few minutes a side until lightly browned, in more than one shift if needed, depending on size of your grill. Pile them on a platter. Warm sauce and serve alongside.

BEER-BRAISED PORK CHOPS

Steps:

• Combine flour, salt, and pepper in a large resealable plastic bag. Add pork chops and shake well to coat thoroughly.
• Melt butter in a large skillet over medium-high heat. Add olive oil and heat until sizzling. Add pork chops in a single layer. Saute until browned on one side, 1 1/2 to 2 minutes. Turn pork chops over and cook for an additional 1 1/2 to 2 minutes. Transfer pork chops to a plate.
• Add beer, vinegar, mustard, brown sugar, and rosemary to the skillet and mix well. Bring to a boil over medium-high heat. Return pork chops to the skillet, cover, and reduce heat to medium-low. Simmer until pork chops are no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Transfer pork chops to a plate. Increase heat to medium and boil pan juices in the skillet until thickened, whisking often, about 3 minutes. Top pork chops with sauce.

BRAISED PORK CHOPS

Steps:

• Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
• Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
• Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.

BRAISED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine flour, salt and pepper. Add chops; seal bag and shake to coat. , In a skillet over medium-high heat, cook chops in oil for about 3 minutes per side or until well browned. Remove chops and set aside. Cook onion, celery and garlic in drippings until tender. , Return chops to the skillet; add broth, thyme and bay leaf. Simmer, uncovered, for 30 minutes or until pork juices run clear. Remove bay leaf. , Transfer chops to a serving plate. With a slotted spoon, remove celery and onion; spoon over chops. Thicken juices for gravy if desired.

BRAISED PORK CHOPS

Steps:

• In a large skillet, over medium-high heat, brown pork chops in olive oil, turning to brown on both sides.
• Add water and remaining ingredients.
• Cover and simmer for about 20-30 minutes until pork chops are tender.

PORK CHOPS WITH SOUR CREAM DILL SAUCE

Steps:

• Heat vegetable oil in large skillet over medium-high heat.
• Season pork chops with salt and pepper.
• Place 1/3 cup flour in shallow bowl.
• Coat pork chops with flour, shaking off excess.
• Add to skillet and cook until brown, about 4 minutes per side.
• Transfer to platter.
• Drain all but 1 tablespoon fat from skillet.
• Add onion to skillet and sauté until light golden, about 5 minutes.
• Add paprika and crushed garlic clove and stir 30 seconds.
• Mix in 3/4 cup chicken broth, marjoram and caraway seeds.
• Simmer 3 minutes.
• Return pork chops to skillet.
• Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side.
• Reduce heat to low.
• Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend.
• Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).

BEER-BRAISED PORK CHOPS

Steps:

• Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon fat into a small bowl and reserve. Add the onion and thyme sprigs to the skillet and cook until the onion is softened, about 5 minutes. Add the beans and 3/4 cup chicken broth and cook until the beans are tender and most of the broth evaporates, about 5 minutes. Add the cabbage and cook until wilted. Season with salt, pepper and a pinch of red pepper flakes.
• Rub the pork chops with salt, pepper and the chopped thyme, then coat with the flour. Heat 1 tablespoon of the reserved bacon fat in a separate skillet over medium-high heat. Add the pork chops and cook until golden brown, 2 to 3 minutes per side. Remove to a plate. Add the beer and remaining 1/2 cup chicken broth to the skillet and scrape up any browned bits from the bottom of the pan; bring to a simmer. Return the pork to the skillet, reduce the heat to medium low and loosely cover. Cook until the pork is cooked through, 5 to 7 minutes. Remove the pork to a plate and let rest.
• Continue cooking the braising liquid until reduced and thickened, about 6 minutes; swirl in the butter. Divide the bean-cabbage mixture among plates. Slice the pork and add to the plates. Top with the pan sauce, bacon and another pinch of red pepper flakes.

LOVELESS CAFE'S BRAISED PORK CHOPS

Steps:

• Heat oil in a large heavy-bottomed skillet over medium high heat.
• Brown pork chops on all sides, 2 to 3 minutes per side.
• Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water.
• Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
• Transfer pork to a serving platter.
• Raise heat to medium-high and cook sauce until thickened, about 5 minutes.
• Pour sauce over pork chops; garnish with parsley and serve immediately.

DILL AND HONEY PORK CHOPS

Steps:

• Heat a skillet over medium heat. Spread 1/2 teaspoon of honey onto one side of each pork chop. Sprinkle a pinch of dill over the honey.
• Place the pork chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. Cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.

DIJON BRAISED PORK CHOPS

Steps:

• Coat both sides of chops with flour. Heat oil in large skillet on medium-high heat. Add chops; cook 3 to 4 min. on each side or until evenly browned on both sides. Remove chops from skillet; drain.
• Add onions to skillet; cook and stir 2 to 3 min. or until crisp-tender. Stir in broth and mustard.
• Return chops to skillet. Bring sauce to boil; cover. Simmer on low heat 25 to 30 min. or until chops are done (145ºF). Remove from heat. Let stand 3 min. before serving.

DILLY PORK CHOPS

Steps:

• In a small bowl, combine the first five ingredients; spoon over both sides of pork. , Broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

BREADED PORK CHOPS WITH SOUR CREAM DILL GRAVY

Steps:

• If pork chops are thick, pound thin.
• Prepare three shallow dishes. One with flour mixed with seasoned salt and pepper, one with beaten egg and milk, and one with breadcrumbs and paprika.
• Dip chops first in flour, then in egg mixture, then in breadcrumbs.
• In a large skillet heat shortening (or oil) to hot.
• Brown pork chops for 3 minutes on each side, or until done.
• Remove and keep warm.
• Pour broth into skillet, scraping to loosen crusty bits.
• Blend the 2 tablespoons flour and dill weed into the sour cream.
• Stir into broth.
• Cook and stir over low heat until thick and bubbly.
• Cook and stir 1-2 minutes more.
• Serve chops with gravy.

BRAISED PORK CHOPS IN SOUR CREAM SAUCE

Steps:

• Sprinkle chops with salt and pepper.
• Spray non-stick skillet with cooking spray.
• Heat; add chops; cover and cook for 5 minutes.
• Turn chops; cover and cook for another 5 minutes.
• In small bowl, mix 1/2 cup broth with barbecue sauce; pour over chops.
• Cover tightly; simmer for 10 minutes.
• Remove chops; keep warm.
• In same bowl, mix remaining broth, milk, sour cream and flour.
• Beat until smooth.
• Pour into skillet, cook and stir on med heat for 2 minutes.
• Serve sauce over chops.