JUICY BAKED PORK CHOPS
These baked pork chops are the best oven baked pork chops ever! They are so easy to make, super juicy, and flavorful. Rub them with a few pantry staple spices and pop them into the oven for about 18 minutes and dinner will be ready!
Provided by Kristen Stevens
Categories Dinner
Time 23m
Number Of Ingredients 5
Steps:
- Turn your oven to 400 degrees Fahrenheit.
- In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
- Drizzle the 1 tablespoon of olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
- Bake the pork chops uncovered for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.
Nutrition Facts : ServingSize 1 pork chop, Calories 275 kcal, Carbohydrate 1 g, Protein 29 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 90 mg, Sodium 647 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g
JUICY PORK LOIN CHOPS
Make and share this Juicy Pork Loin Chops recipe from Food.com.
Provided by Derf2440
Categories Pineapple
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chops with salt and pepper.
- Place chops on cutting board and pound with the spiked side of mallet to approximately 1/2 inch thick; place in a zip lock plastic bag.
- Marinade:.
- In a small bowl mix together, capers, caper juice, mustard, 1 tablespoon brown sugar and reserved pineapple juice; mix well. Pour marinade into zip lock bag and massage into pork chops; marinate in fridge for at least 1 hour, 4 hours is best.
- Heat olive oil in a large fry pan; sauté onions on medium high heat, approximately 6 minutes; push to the side of the fry pan, reduce heat to medium. Drain chops well; add to the fry pan with the onions and brown, approximately 5 minutes on each side. Remove chops to platter and keep warm.
- Add marinade to pan with onions; on medium high heat reduce to half; push to the side of the pan, return chops to the pan.
- Cut the pineapple rings in half and place one half ring on top of each chop. Spoon reduced onion/marinade mix on top of pineapple slice; sprinkle with remaining brown sugar.
- Continue to heat only until sugar has melted and pineapple is heated through, 3 or 4 minutes.
- Very nice served over brown rice.
Nutrition Facts : Calories 99.5, Fat 3.6, SaturatedFat 0.5, Sodium 255.4, Carbohydrate 17.5, Fiber 1.5, Sugar 13.3, Protein 0.8
THE BEST JUICY SKILLET PORK CHOPS
Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for our tips on which pork chops are best.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 45m
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
- Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
- After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
- Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
- Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
- Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
- Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
- While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
- Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
- Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
- Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.
Nutrition Facts : ServingSize 1 pork chop, Calories 369, Fat 14.3g, SaturatedFat 5.1g, Cholesterol 138.8mg, Sodium 767mg, Carbohydrate 11.6g, Fiber 1.4g, Sugar 4.4g, Protein 46.1g
JUICY PORK CHOPS
This is he most moist pork chops you will ever have! Even my three boys ages 7 and under eat them all up. It is so easy and actually so healthy. Great served with some rice, noodles or any vegetables.
Provided by Melissa Beau Powell
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 12h15m
Yield 4
Number Of Ingredients 4
Steps:
- In a large resealable bag, mix together the soy sauce, minced garlic, and pepper. Place the pork chops into the bag, squeeze out most of the air, seal, and marinate for 12 hours in the refrigerator. Turn the bag over about halfway through.
- Preheat the oven's broiler. Place the pork chops onto a broiling pan. Broil for 5 minutes per side, or to your desired doneness. Time will be different depending on the thickness of your chops.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 4 g, Cholesterol 36.2 mg, Fat 4.7 g, Fiber 0.8 g, Protein 15.4 g, SaturatedFat 1.6 g, Sodium 1827.1 mg, Sugar 0.5 g
WOLFGANG PUCK'S JUICY PORK CHOPS
I found this on Good Morning America. I have not tried it yet, however, it does look interesting and very easy.
Provided by PACE6634
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Heat a large, heavy-bottom, ovenproof skillet or sauté pan over medium-high heat. Meanwhile, pat the pork chops dry with paper towels and sprinkle them on both sides with salt and pepper to taste and the fresh herbs.
- Add the oil to the hot skillet and as soon as the oil is hot enough to swirl around easily, add 1 tablespoon of the butter and the pork chops, spacing the chops about 1 inch apart. Cook the chops undisturbed until their undersides are golden brown, 2 to 3 minutes. Use tongs to turn them over and sear about 1 minute more.
- Transfer the pan to the oven and roast until the chops are cooked through but still slightly pink at the center, about 12 to 15 minutes.
- Remove the pan from the oven, transfer the chops to a platter, and cover them with aluminum foil to keep them warm while you make the sauce.
- Pour off all of the fat from the skillet. Return the skillet to the stovetop over medium-high heat and pour in the port. With a wooden spoon, stir and scrape to deglaze the pan deposits. Add the dried cranberries and continue simmering the Port briskly until it reduces to about half its original volume, about 5 minutes.
- Stir in 1 tablespoon of the hoisin sauce or barbecue sauce and continue simmering, stirring frequently, until the mixture is thick enough to coat the back of a spoon; taste the sauce and, if you like, stir in a little more hoisin or barbecue sauce. Then whisk in the remaining butter, a piece or two at a time, until the sauce looks creamy and glossy. Taste the sauce and, if necessary, add a little more salt and pepper to taste.
- Return the pork chops to the skillet, turn them in the sauce to coat them well, and continue simmering until the chops are heated through, 1 to 2 minutes more.
Nutrition Facts : Calories 656.7, Fat 32.4, SaturatedFat 11.6, Cholesterol 205.3, Sodium 207.2, Carbohydrate 10.7, Fiber 0.5, Sugar 5.9, Protein 61.5
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