LEMON-GLAZED PORK CHOPS
This quick & easy recipe comes from the 1966 Quick & Easy Dinners cookbook by the editors of Sunset Magazine. When serving these chops, I like using the reserved half of the glaze over brown rice & peas!
Provided by Sydney Mike
Categories Lemon
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- FOR THE GLAZE ~ In a small mixing bowl, whisk together the 4 glaze ingredients, then set aside.
- FOR THE CHOPS ~ Place chops on broiler rack or pan 3 to 4 inches from heat, & broil about 4 to 5 minutes or until well browned.
- Remove from broiler & season with lemon pepper, then turn chops over & broil another 4 to 5 minutes.
- Remove from broiler & spoon half the lemon glaze over each chop (reserving half of the glaze), then top with each with a thin slice or two of lemon.
- Return to broiler & broil a final 3 to 4 minutes or until glaze bubbles & browns slightly.
Nutrition Facts : Calories 799.6, Fat 19.6, SaturatedFat 6.1, Cholesterol 137.3, Sodium 276, Carbohydrate 116.2, Fiber 1.1, Sugar 110.6, Protein 41.9
GLAZED PORK CHOPS
Easy to make tender oven baked pork chops. My family likes these chops with fresh steamed buttered green beans, or frozen peas mixed with fresh mushrooms sliced and sauteed lightly, and mashed potatoes.Tip: Fill a clean empty spice bottle (one with large holes in the shaker top) with cornstarch to use for dusting any meat before browning - a great tenderizer.
Provided by foodtvfan
Categories Pork
Time 1h20m
Yield 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chops with cold water and pat dry.
- Sprinkle chops with salt and pepper.
- Dust with cornstarch on each side.
- Brown chops on both sides in a little oil.
- Place pork chops in single layer in lightly greased casserole dish.
- Place a slice of lemon on each chop, or sprinkle each chop with a little bottled lemon juice.
- Mix ketchup, brown sugar and water together.
- Pour sauce over chops, turning chops to make sure they are covered with sauce.
- Bake at 350 degrees Fahrenheit for about 1 hour, or until chops are tender.
- Turn chops after 30 minutes and baste with sauce.
- Check occasionally to prevent burning.
- Add a little water if necessary.
GRILLED PORK CHOPS WITH LEMON SHALLOT CHUTNEY
Provided by Aaron McCargo Jr.
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat grill to medium.
- Season the pork chops with salt, pepper and smoked paprika, to taste. Drizzle with olive oil and put on the hot grill. Grill for 4 to 5 minutes on each side achieving slight char. Transfer to a platter, top with Lemon Shallot Chutney and serve.
- In a small bowl, mix together the lemon sections, shallots, tarragon, chives, olive oil, sugar, and salt and pepper, to taste. Set aside.
ELEGANT LEMON PORK CHOP BAKE
An easy, but elegant tasting way to prepare boneless pork chops. The 'sauce' is wonderful over rice. This dish makes both a great casual family dinner or an elegant company entree. No one guesses that ketchup is included!!
Provided by Sher Garfield
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large skillet over medium heat, brown pork chops on both sides. Remove chops and place them in a shallow baking dish.
- Combine the ketchup, brown sugar, and vinegar. Pour mixture over chops, spreading to cover evenly. Cut 6 slices from the lemon, and lay one slice on top of each chop. Squeeze the juice from the remaining portion of lemon over the chops.
- Cover and bake for 30 minutes at 325 degrees F (165 degrees C). Uncover and bake for 10 minutes more.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 18.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.8 g, Sodium 337.4 mg, Sugar 15.7 g
HERBED LEMON PORK CHOPS
Expect to get plenty of compliments on these fast, flavor-packed chops. They're tender and juicy. -Billi Jo Sylvester, New Smyrna Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Mix seasonings; rub over both sides of chops. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook until a thermometer reads 145°, 5-8 minutes per side., Remove from heat; drizzle with lemon juice. Let stand, covered, 5 minutes before serving.
Nutrition Facts : Calories 200 calories, Fat 10g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 350mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
PORK CHOPS WITH CITRUS GLAZE
"I first made these for my husband after we were married, and they remain one of his favorite ways to eat pork to this day." Amy Theis - Huron, South Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown pork chops in 1 tablespoon butter over medium heat. Combine the honey, lemon juice, orange juice, soy sauce and pepper; pour over pork., Cover and cook for 10-12 minutes or until a thermometer reads 160°, turning once. Remove pork chops to a serving plate; keep warm. Whisk cold butter into cooking juices until melted. Serve with pork. Garnish with orange slices.
Nutrition Facts : Calories 366 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 338mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 33g protein.
GLAZED PORK CHOP
A mustard and brown sugar glazed pork chop. This recipe works best if you butterfly the chops. Tastes great served with a baked potato and corn.
Provided by Janell
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, combine the brown sugar and mustard. Mix together well.
- Butterfly the pork chops and arrange them in a 9x13 inch baking dish. Spread the mustard mixture over the chops, then sprinkle with the lemon juice. Place about 1/8 of an inch of water in the bottom of the baking dish.
- Bake at 325 degrees F (165 degrees C) for 20 minutes, or to desired doneness.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 7.6 g, Cholesterol 64.9 mg, Fat 4.2 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 1.2 g, Sodium 188.6 mg, Sugar 6.8 g
GLAZED PORK CHOPS AND APPLE BAKE
This is a delicious, very easy way to bake pork chops. I've found that some people like to also eat the apples that are cooked along with it, some prefer the pork chops and sauce without the apples. But don't leave them out because they are part of what create the resulting sauce, which is absolutely fantastic!!! The recipe is an old one from French's Worcestershire Sauce
Provided by Charmed
Categories Pork
Time 2h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350.
- Spray a pan large enough to hold the chops in a single layer with non-stick spray.
- Season the pork steaks or chops with salt& pepper.
- Arrange them in single layer in the prepared pan.
- Cover (aluminum foil is fine) and bake for 30 minutes.
- Remove the chops from the pan and pour off the fat.
- Place the apples in the pan and top with the baked chops.
- Combine the water, brown sugar, worcestershire sauce and lemon juice, and pour over the pork and apples.
- Bake uncovered, basting occasionally, for 45 minutes or until pork is tender.
Nutrition Facts : Calories 442.4, Fat 14.5, SaturatedFat 5, Cholesterol 145.3, Sodium 203.9, Carbohydrate 30, Fiber 2.5, Sugar 25, Protein 47
GARLIC-LEMON PORK
Coating the meat in flour dries the surface so it can get a nice crust and helps thicken the sauce. Feel free to try this recipe with chicken cutlets, or turkey cutlets, halved horizontally.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
- Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.
Nutrition Facts : Calories 264 g, Fat 13 g, Fiber 2 g, Protein 26 g, SaturatedFat 6 g
LEMON GLAZED PORK CHOPS
Make and share this Lemon Glazed Pork Chops recipe from Food.com.
Provided by cuisinebymae
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place pork chops in a casserole dish just big enough to hold them in a single layer.
- Combine sugar, lemon juice, butter, and mustard.
- Heat in the microwave until butter is melted.
- This takes about 40 seconds in mine.
- Pour sugar mixture over chops.
- Cover, and bake in a preheated 375F oven for 45 minutes.
- Uncover and continue baking for a further 15-20 minutes, basting often, until chops are fork-tender and liquid is reduced.
PORK ROAST WITH MEYER LEMON GLAZE
An adaptation of a recipe that first appeared in the San Francisco Chronicle. I've fiddled both with the marinade and the wonderful syrupy sauce. The combination of rosemary, citrus and pork is classic and brought to new levels with the use of Meyer lemons. You could try this with more common varieties of lemon but you will miss the sweet and orange-y flavor of this particular fruit. Do remember to tie the roast before cooking as the tightness helps to retain the moisture and tenderness of the pork. As a side, I would suggest roasting some Yukon potatoes along with the pork. (See picture.) Since they absorb some of the sauce make some extra.
Provided by justcallmetoni
Categories Lemon
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Carefully cut any strings tying the roast and unroll or (depending how its cut) separate/butterfly into halves. Slash the meat at intervals and rub liberally with rosemary and minced garlic. Place in a nonreactive container or resealable plastic bag big enough for the meat to lie flat. Pour the wine over the meat and sprinkle with the remaining rosemary. Let marinate for at least 90 minutes, turning several times.
- Preheat oven to 450°F.
- Remove the meat from the marinade, pat very dry (the bits of rosemary and garlic on the meat are fine. Reassemble into the original roll shape and tie using butchers' twine.
- Place the meat in a roasting pan and roast for 15 minutes.
- Reduce oven temperature to 350°F and roast for 30 minutes. Baste the meat with any juices that accumulate in the pan, and roast for 15 minutes more.
- Meanwhile, combine the sugar, half cup lemon juice and the Cointreau. Stir to dissolve the sugar.
- Discard any fat in the roasting pan, then spoon the lemon mixture over the meat. Roast for 30 minutes longer, basting the meat with the glaze every 5 to 10 minutes. The glaze will become thick and the roast a glossy brown.
- Transfer the roast to a cutting board, reserving accumulated pan juices. Let the meat set on a plate for 10 minutes before carving.
- Add remaining 2 tablespoons lemon juice to the reserved pan juices along with any juices released by the roast. Pour into a sauceboat and pass at the table.
Nutrition Facts : Calories 451.5, Fat 23.8, SaturatedFat 8.3, Cholesterol 119.1, Sodium 97, Carbohydrate 12.5, Fiber 0.2, Sugar 11.5, Protein 37.4
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- In a small bowl combine black pepper, salt, and allspice. Sprinkle evenly over both sides of pork chops. Coat a large nonstick skillet with cooking spray and place over medium high heat until hot. Cook the pork 3 to 4 minutes on each side or until just beginning to brown. (Note: it will still be slightly pink in center). Remove the pork and set aside on separate plate.
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