PENNSYLVANIA DUTCH PORK CHOPS
Recipes of Pennsylvania Dutch heritage, like this one, are popular in our area. We like to serve these sweet-and-sour pork chops with dumplings or spaetzle, red cabbage coleslaw and applesauce, with Dutch apple pie for dessert. -Joyce E. Brotzman, McVeytown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium heat; brown pork chops on both sides. Using a slotted spoon, transfer to an ungreased 13x9-in. baking dish., Combine pineapple juice, ketchup, vinegar, honey, mustard and salt; add to drippings. Cook and stir until mixture comes to a boil. Pour over chops. , Bake, uncovered, until a thermometer reads 145°, 15-20 minutes. Let chops stand 5 minutes before serving., In a small saucepan, combine cornstarch and water; stir in pan juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork chops.
Nutrition Facts : Calories 151 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 387mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 7g protein.
DUTCH OVEN PORK CHOPS AND POTATOES
Make and share this Dutch Oven Pork Chops And Potatoes recipe from Food.com.
Provided by Theresa Thunderbird
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim some fat from chops.
- Place fat in dutch-oven.
- Over medium heat; cook fat until light brown.
- Using spoon press and rub fat over bottom of dutch oven.
- Discard extra fat.
- Add Chops and cook until browned on both sides.
- Remove chops and set aside.
- In remaining fat cook potatoes, carrots and onions until lightly browned; stirring occasionally.
- Adding salad oil if necessary.
- Return chops to dutch oven.
- Arranging vegetables over and around chops.
- Stir in tomatoes with there liquid and remaining ingredients except peas.
- Heat to boiling.
- Reduce heat to low.
- Cover and simmer 45 minutes or until chops and potatoes are tender.
- Add peas and heat threw.
DUTCH PORK CHOPS
My mom made this for us all the time. It's just a simple, fast and tasty way to serve pork chops. Serve it with mashed potatoes. I hope you like it!
Provided by justme 3
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with salt and pepper.
- Heal olive oil in frying pan until hot.
- Add pork chops and brown on one side.
- Flip chops and add onion.
- When browned on second side, and onion is translucent, add saurkraut and tomato soup.
- Turn down heat and simmer for about 20 minutes, turning chops over in sauce every so often.
- Serve with mashed potatoes or rice.
- Tastes even better when served the next day.
Nutrition Facts : Calories 326.4, Fat 18.2, SaturatedFat 5.7, Cholesterol 75, Sodium 1276.2, Carbohydrate 16.3, Fiber 4, Sugar 8.7, Protein 24.9
SMOTHERED PORK CHOPS
Provided by Emeril Lagasse
Categories main-dish
Time 1h45m
Yield 4 servings (2 chops each)
Number Of Ingredients 22
Steps:
- Season both sides of the chops with the Essence.
- Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.
- Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil; reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves.
- Remove from the heat. Serve with either steamed white rice or rice pilaf.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
BRAISED HERB PORK CHOPS
These herb-packed braised pork chops are great for entertaining because it comes together quickly and bakes for 2 hours. While visiting, my guests and I can enjoy the wonderful aroma. -Darci Truax, Billings, Montana
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 7 servings.
Number Of Ingredients 16
Steps:
- Combine the first 8 ingredients; rub over both sides of pork chops. In a Dutch oven, brown chops in oil for 2-3 minutes on each side. Remove and set aside. In the same pan, saute onions and garlic for 2 minutes. Add carrots and broth. Bring to a boil; reduce heat., Return chops to pan. Cover and bake at 325° until meat and vegetables are tender, 1-1/2 to 2 hours. If desired, thicken pan juices. Serve with potatoes and if desired, top with chopped fresh thyme. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 145°, stirring occasionally.
Nutrition Facts : Calories 284 calories, Fat 13g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 516mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY
This is my Grandma's recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but is great for a special dinner - my husband loves it!
Provided by HEIDIHELM
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
- Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
- Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 10.7 g, Cholesterol 58.6 mg, Fat 8.1 g, Fiber 0.9 g, Protein 19.2 g, SaturatedFat 3.4 g, Sodium 609 mg, Sugar 0.9 g
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