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
GRANDMOTHER'S PORK CHOP DINNER
This was my grandmother's recipe. I thought I would share with others. I hope you enjoy it as much as me. This recipe can be adjusted to serve however many.
Provided by Colleen Volcjak
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Place the bacon in a large, deep skillet with a lid, and cook over medium-high heat, turning occasionally, until cooked through but not crisp, about 6 minutes. Remove the bacon from the skillet and set aside to cool. Chop into small pieces.
- Sear the pork chops until browned on each side.
- Place the pork chops, bacon, onion, and potato slices into the skillet, and pour the water over the ingredients. Cover the skillet, bring to a boil over medium heat, reduce the heat, and simmer until the potatoes are tender, about 30 minutes. Sprinkle with salt and pepper, and serve.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 33.3 g, Cholesterol 82.3 mg, Fat 18.9 g, Fiber 4.5 g, Protein 33.6 g, SaturatedFat 7.1 g, Sodium 305.6 mg, Sugar 3.7 g
GRANDMA NEELY'S FRIED PORK CHOP VEGETABLE SOUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h13m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color. Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.
- Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees F. In a large casserole dish, mix together flour, and season with salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray.
- Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas, and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley.
GRANNY'S BUTTERMILK FRIED PORK CHOPS
These are the tender, slow cooked, melt in your mouth pork chops that your southern grandma used to make. I cut the fattening factor by using "Enova" oil. This is comfort food at its best. I like to cut out the bone of my cooked pork chop then put it between two slices of plain soft white bread..mmmm.. heaven! This isn't actually my grandma's recipe--her recipes died with her, but this is pretty darned close!
Provided by BETHANY T.
Categories Pork
Time 1h
Yield 4 porkchops, 4 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle both sides of pork chops lightly with seasoning salt. I like Garlic & Pepper Seasoning salt, but Lawry's is good, so is Old Bay.
- Place chops into a ziplock bag and pour in the buttermilk. Squeeze air out of the bag before you close it, and mush it around a little to make sure that all chops are coated with the buttermilk. LeT stand in the fridge for several hours.
- In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.
- Heat oil in a large heavy frying pan to medium high heat. Oil should reach slightly less than 1/2 inch deep in the pan.
- Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.
- When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook uncovered until bottoms are browned and red juices start to accumulate over the bones.
- Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.
- Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.
Nutrition Facts : Calories 387.9, Fat 12.5, SaturatedFat 4.7, Cholesterol 72.6, Sodium 82.1, Carbohydrate 37.2, Fiber 1.3, Sugar 1.6, Protein 29.1
GRANDMAN PORK CHOPS AND RICE
Boneless pork chops with Mexican-style rice. Quick and easy! Try adding a few dashes of hot sauce for a little extra heat!
Provided by Donna
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- In a saucepan bring 1 1/2 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
- Season pork chops with the garlic powder, ground black pepper and seasoned salt to taste. In a large skillet over medium heat, saute the onion and garlic in the olive oil for 5 minutes. Add the chops, browning well on both sides.
- Add 3/4 cup water, reduce heat to low and simmer for 10 minutes. Move chops to one side and add the tomato soup and remaining 1/2 cup water. Simmer for 5 to 7 more minutes, then add the cooked rice, stirring well. Allow to heat through, about 5 more minutes.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 42.6 g, Cholesterol 97.3 mg, Fat 13.2 g, Fiber 1.8 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1121.7 mg, Sugar 7.2 g
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 the served with a rich mushroom sauce, It takes a little bit of work, but is great for special dinners - my husband loves it!
Provided by ElizabethKnicely
Categories Pork
Time 1h15m
Yield 6 pork chops with mushroom gravy, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (175°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, sraping 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 and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until tickened, about 2 minutes. Spoon sauce over the chops, and serve.
- NOTE: If you do not have a metal pan or small roasting pan, you could pour the juices back to the skillet for makimg the gravy,.
Nutrition Facts : Calories 409.9, Fat 20.1, SaturatedFat 7.2, Cholesterol 142.4, Sodium 315.1, Carbohydrate 4.8, Fiber 0.4, Sugar 1.1, Protein 43
GRANDMA'S BAKED PORK CHOPS
Make and share this Grandma's Baked Pork Chops recipe from Food.com.
Provided by Delilah26
Categories Pork
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut onions into chunks and boil for 10 minutes.
- salt and pepper chops and place in large baking dish.
- cover chops with onions.
- combine all other ingredients and mix thoroughly.
- pour mixture over chops and onions.
- bake at 375 degrees for an hour.
Nutrition Facts : Calories 940.5, Fat 29.1, SaturatedFat 9.9, Cholesterol 150.1, Sodium 182.7, Carbohydrate 124.5, Fiber 2.6, Sugar 113, Protein 47
GRANDMA'S PORK CHOPS
Steps:
- 1. Rub both sides of the chops with the dry rub, coating them generously. Place them in a deep baking dish, overlapping if necessary. Stir the citrus juices, vinegar, and garlic together in a bowl until blended. Pour over the chops and massage into them.
- 2. Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
- 3. Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets - if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling. Remove the chops from the marinade and discard the marinade. Add as many chops as will fit in the pan without touching. Cook until the chops are well browned on the underside, about 6 minutes. Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes. Keep warm while cooking the second batch, if necessary. Serve immediately.
GRANDMA'S TEPONG PORK
Molly Yeh's dad was the one who persuaded her to make her grandmother's braised pork for the first time. It was one of his favorite foods growing up, and when Molly got the recipe from her grandmother Mary, she understood why. "I love how heavy it is on the sugar as well as the star anise, which I don't use a lot in my cooking," she says. "It's so comforting and has this warm, nostalgic quality."
Provided by Molly Yeh
Categories main-dish
Time 5h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325˚ F. Heat the oil in a large ovenproof pot over medium heat until shimmering. Add the pork fat-side down and cook until it starts to turn golden brown, 5 to 6 minutes. Remove from the pot and set aside. Add the onions, garlic, ginger, cloves and star anise and cook, stirring occasionally, until the onions start to soften, 4 to 5 minutes.
- Stir in the brown sugar and cook, stirring frequently, until melted, 1 to 2 minutes. Pour in the soy sauce and vinegar and stir to combine. Add the pork back to the pot, fat-side down and add enough water to cover about three-quarters of the way. Bring to a boil over medium-high heat, then cover the pot and transfer to the oven. Cook until the pork is tender and easily shredded with a fork, 3 1/2 to 4 hours.
- Meanwhile, place the eggs in a medium pot and cover with cold water by 2 inches. Bring to a boil over medium-high heat. Once boiling, immediately turn off the heat and cover the pot. Let the eggs sit in the hot water for 3 minutes. Drain the water and submerge the eggs in a bowl of ice water to stop the cooking. Peel the eggs and cut 4 or 5 small slits into the whites of each egg. Refrigerate the eggs until needed.
- Remove the pork from the pot and set the pot over high heat. Bring the liquid left in the pot to a boil and cook until reduced by half, about 30 minutes. Add the eggs to the pot and cook for an additional 5 to 6 minutes so the sweet and salty sauce gets into the yolks of the eggs. Remove the eggs, then strain the sauce into a bowl or gravy strainer and skim off the fat. Slice the pork and spoon the sauce over the top. Serve with the eggs.
GRANNY'S SLOW-COOKED SUNDAY SMOTHERED PORK CHOPS
Make and share this Granny's Slow-Cooked Sunday Smothered Pork Chops recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the pork chops and pat dry with paper towels. Sprinkle salt and pepper over chops, then dredge in flour to lightly coat. Reserve the remaining flour.
- In large, deep skillet, heat oil over medium heat. Add two of the pork chops and cook, turning once until well browned, about 5 minutes per side. Transfer the chops to a plate. Repeat with remaining chops.
- Add onions and garlic to the fat in the pan and cook, stirring, for 1 minute. Reduce the heat to low and add reserved flour. Cook, stirring, until it begins to brown, about 8 minutes.
- In a small bowl combine the stock, water, Worcestershire, vinegar, mustard, molasses and allspice. Add to pan and stir until well incorporated. Bring to a boil, then reduce the heat to maintain a simmer. Return the pork chops and their accumulated juices to the pan.
- Cover and simmer until the chops are very tender, about 45 minutes, turning the chops halfway through cooking. Serve hot.
Nutrition Facts : Calories 410, Fat 25, SaturatedFat 3.6, Cholesterol 60.8, Sodium 1134.9, Carbohydrate 21, Fiber 1.6, Sugar 5.2, Protein 24.9
GRANDMA'S SLOW COOKER BARBECUE PORK CHOPS
These tasty pork chops bring back memories of Grandma's home cooked meals. You will never taste a pork chop quite like this one. The homemade sauce is simple, yet it is one that has not been matched by any other.
Provided by Daisy Girl
Categories Pork
Time 3h5m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Mix tomato sauce, lemon juice, and brown sugar in a small bowl. Pour half of the sauce mixture into the crock pot.
- Layer pork chops in crock pot, and pour the rest of the sauce mixture on top. Make sure that the sauce is covering the pork chops.
- Cook on high for 3 hours or on low for 5 hours.
Nutrition Facts : Calories 834.2, Fat 26.1, SaturatedFat 9.1, Cholesterol 247.9, Sodium 1315.9, Carbohydrate 65.6, Fiber 3.2, Sugar 62.5, Protein 82.6
GRANDMA EDNA'S CAJUN PORK
My grandma used to make this for our family on special occasions. We love to carry on the delicious tradition. -Tonya Cline, Greenville, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 12 servings (2-1/4 cups sauce).
Number Of Ingredients 13
Steps:
- Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce., Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender., Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.
Nutrition Facts : Calories 225 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 167mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
GREAT GRANDMA'S PORK AND SAUERKRAUT
A favorite in my family passed on for generations. It is so simple. I ususally just serve it with mashed potatoes and a salad.
Provided by JDSBOX
Categories Meat and Poultry Recipes Pork
Time 1h5m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium heat. Add pork and brown. Add can of sauerkraut with liquids, then add apple. Stir until all are simmering, then lower heat and cover. Let simmer for 1 hour or until pork is cooked through and tender.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 9.6 g, Cholesterol 68 mg, Fat 19.5 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 788.3 mg, Sugar 5.4 g
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