ROASTED CRANBERRY BROWN SUGAR PORK CHOPS.
These roasted cranberry brown sugar pork chops are a delicious, buttery mix of sweet and savory, they are melt in you mouth delicious! Bonus - they're the perfect quick 30 minutes or less dinner!
Provided by Tieghan Gerard
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 450 degrees. 2. In a small bowl, stir together 3 tablespoons brown sugar, the cayenne, cinnamon, and a large pinch of both salt and pepper. Place the pork chops on a cutting board and rub them all over with the brown sugar mixture.3. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the pork chops and sear for 2 to 4 minutes per side or until golden brown. Remove the pork chops from the skillet and set aside.4. To the skillet, slowly pour in the wine and pomegranate juice. Add the remaining 1 tablespoon brown sugar, the butter, cranberries, thyme, and rosemary. Season with salt. Bring the sauce to a boil over high heat. Reduce the heat to medium and slide the pork chops into the sauce, cook for a minute longer and remove from heat.5. Transfer the skillet to the oven and roast for 10-15 minutes or until the chops are lightly charred and the sauce thickened. Serve the chops with the pan sauce spooned over top.
Nutrition Facts : Calories 512 kcal, Carbohydrate 20 g, Protein 35 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 132 mg, Sodium 157 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
SKILLET BALSAMIC PEACH PORK CHOPS WITH FETA AND BASIL
Summer in a skillet and SO GOOD. These pork chops are pan seared and cooked with balsamic vinegar and fresh peaches to create the perfect sweet and savory combo. Best part? This skillet dinner is made with less than 10 ingredients and is ready in under 30 minutes.
Provided by Tieghan Gerard
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- 1. Preheat the broiler to high. 2. Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 3-4 minutes. Reduce the heat to medium and continue cooking for about 8-10 minutes, or until the pork chops are cooked through. 3. In a small bowl, whisk together the balsamic vinegar, honey, and oregano. During the last 2 minutes of cooking, pour the balsamic sauce over the pork chops. Remove from the heat and add the peaches. Transfer the skillet to the oven and broil for 4-5 minutes or until the peaches are lightly charred. If the balsamic sauce starts getting too thick, add ¼ cup of water to keep it saucy. 4. Remove from the oven and top with feta, fresh basil, and chili flakes. Serve the pork with the peaches and balsamic sauce from the pan. Enjoy!
Nutrition Facts : Calories 392 kcal, Carbohydrate 18 g, Protein 24 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 96 mg, Sodium 537 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
HARVEST PORK CHOPS
Cooks agree the very best recipes are fast, flavorful and versatile! These tender pork chops are quickly browned, then popped into the oven. For a casual dinner, present each guest with an individual packet. Or unwrap the chops and present on a pretty platter.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Combine salt, pepper, paprika, sage and thyme; sprinkle both sides of pork chops. , In a skillet, brown chops in oil for 1-2 minutes on each side. Place each chop in the center of a large piece of heavy-duty aluminum foil (about 12 in. x 9 in.). Top with onion slices. Seal foil tightly; place pouches on a baking sheet. , Bake at 450° for 25 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape.
Nutrition Facts :
AWESOME BAKED PORK CHOPS
These chops remain moist and tender, and the sauce is to die for! You probably have all the ingredients in your kitchen to make this! Serve these chops over rice!
Provided by yooper
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
- Place the beaten eggs in a small bowl.
- Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
- Heat the oil in a medium skillet over medium-high heat.
- Fry the pork chops 5 minutes per side, or until the breading appears well browned.
- Transfer the chops to a 9 x 13 baking dish, and cover with foil.
- Bake in the preheated oven for 1 hour.
- While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.
- After the pork chops have baked for an hour, cover them with the soup mixture.
- Replace foil, and bake for another 30 minutes.
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