Down Home Pork Chops For Two Food

POUNDED PORK CHOP FOR TWO

Steps:

• If using a thick pork chop, cut through the thick part to make two.
• You want your pork chop to be no more than a half inch thick, and thinner if possible.
• Use a piece of plastic wrap to surround the pork.
• Place it on a board and place the board on a sturdy surface.
• Use a board you don't mind being marked as it might be by the hammer.
• Now, have fun. Take out your aggressions on the pork and pound it thin (less than an eighth of an inch).
• It should have at least doubled in area.
• Beat the egg and spices to create an egg wash.
• Place that in a bowl next to a sheet of plastic wrap or waxed paper with cracker crumbs on it.
• Take each piece of meat and drag it through the egg wash and then coat with cracker crumbs.
• Set aside.
• When the meat is all coated, heat a skillet with some butter/margarine.
• Fry each piece of meat until golden brown on both sides and cooked through.
• Because the meat is thin this should take no more than about three to four minutes on a side.
• Serve.

PORK CHOP DINNER FOR TWO

Steps:

• In a large skillet, brown pork chops in oil. Place in a greased 8-in. square baking pan. Layer potatoes, onion and carrot over chops. Dot with butter. Sprinkle with salt and pepper. , Cover and bake at 350° for 55-60 minutes or until pork chops and vegetables are tender.

TOM'S DOWN TO THE BONE PORK CHOPS!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray and spread bread crumbs on a large plate.
• Rinse pork chops and pat dry with paper towels.
• Mix mayonnaise and Cajun seasoning in a bowl; brush mayonnaise mixture over pork chops. Gently press pork chops into bread crumbs to coat, shaking off excess crumbs. Arrange breaded pork chops in the prepared baking dish. Repeat with remaining chops.
• Bake in the preheated oven until pork is slightly pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Loosely cover pork chops with aluminum foil and let rest for 10 to 15 minutes before serving.

MARSALA PORK CHOPS FOR TWO

Steps:

• Place bread crumbs in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat. In a large skillet, cook chops in 2 teaspoons oil over medium heat for 4-6 minutes on each side or until a thermometer reads 160°. Remove and keep warm. , In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer. Add the white wine, marsala, pepper and salt, stirring to loosen browned bits from pan. Cook, stirring occasionally, until liquid is nearly evaporated. Stir in butter until melted. Serve with pork chops and noodles.

DOWN-HOME PORK CHOPS

Steps:

• In a large skillet, heat oil over medium-high heat. Add pork chops and brown on each side, 2-3 minutes. Remove and set aside. Add garlic to the pan; cook and stir for 1 minute. Stir in broth, brown sugar, soy sauce and red pepper flakes. Return chops to the pan; cover and simmer until a thermometer inserted in pork reads 145°, 6-8 minutes. Remove chops and keep warm. , Combine cornstarch and water until smooth; stir into the broth mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chops.

PAT'S SMOKED PORK CHOPS

Steps:

• Mix salt, black pepper, brown sugar, thyme, onion powder and cayenne together in a small bowl. Rub pork chops with the spice mixture. Wrap and place in refrigerator for a few hours.
• Set up your grill/smoker for indirect heat at 275 degrees F., using charcoal and add a handful of the soaked apple wood chips onto the coals.
• Place pork chops on the grill. Close grill and maintain a temperature of 275 degrees F, adding more charcoal and chips, as necessary. Let smoke for 1 hour and 10 minutes, until the pork chops are firm to the touch. Transfer to serving plates and serve with the BBQ sauce.
• In a medium saucepan over medium-low heat, add the apple cider and brown sugar and stir to combine. Allow to reduce for 25 minutes. Reduce the heat to low, pour in the BBQ sauce and stir well. Once sauce has warmed, turn off the heat. Add buttermilk and stir to incorporate. Serve over pork chops.

WESTERN-STYLE PORK CHOPS FOR TWO

Steps:

• Heat broiler.
• Place chops on rack of broiler pan sprayed with cooking spray.
• Mix salsa and marmalade until blended. Reserve half the salsa mixture for later use; spread chops with remaining salsa mixture.
• Broil chops, 6 inches from heat, 8 to 10 min. or until done (145ºF), turning after 5 min. and brushing with reserved salsa mixture.

MARINATED DIJON PORK CHOPS FOR TWO

Steps:

• Mix dressing and mustard until blended. Pierce both sides of chops several times with fork; place in shallow dish. Pour dressing mixture over chops; turn to evenly coat both sides of chops.
• Refrigerate 15 min. to marinate. Drain chops; discard marinade.
• Cook chops in nonstick skillet on medium heat 5 to 7 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min. before serving.

SLOW COOK DOWN HOME PORK CHOPS AND GRAVY

Steps:

• Combine 1st four ingredients in a shallow dish.
• Dredge chops in flour mixture and set aside.
• Combine what is left of the flour mixture w/ the chicken broth and pour into your crock pot.
• Pour oil into a large skillet and cook the chops in hot oil until browned on both sides.
• Place chops in crock pot and cook covered on High for about 2 to 5 hours or until tender.
• Serve w/ hot rice and/or mashed potatoes.
• ++If the gravy becomes too thick just add a little water. If you accidentally add too much water then add a little more flour.
• Season w/ salt and pepper too your taste.

CHEESY CRUMB-TOPPED PORK CHOPS FOR TWO

Steps:

• Pour 3 Tbsp. dressing over chops in shallow dish; turn to evenly coat both sides of each chop. Refrigerate 30 min. to marinate.
• Heat oven to 400°F. Mix remaining dressing and all remaining ingredients until blended. Drain chops; discard marinade. Place chops in baking dish sprayed with cooking spray; press cracker mixture onto chops.
• Bake 20 min. or until done (145°F). Let stand 3 min. before serving.