My Kids Favorite Pork Chops Food

FAVORITE GRILLED PORK CHOPS

Steps:

• In a large bowl, combine the first eight ingredients. Add pork chops; turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Grill pork chops, covered, over medium heat for 10-15 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

YOUR NEW FAVORITE PORK CHOPS

Steps:

• Heat oil in a large skillet over mediumhigh. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8-10 minutes (cooking time will depend on thickness of chops).
• Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).
• Cut away bone and slice pork about 1/4" thick. Serve with any juices from the cutting board spooned over top.

MY KIDZ FAVORITE PORK CHOPS

Steps:

• Liberally sprinkle pork chops with McCormick's Broiled Steak Seasoning.
• Brown both sides in a non-stick skillet.
• After the pork chops have been browned, remove them from the pan.
• Pour one can of beer into skillet.
• Stir around the beer until all the particles on the sides have been incorporated.
• Pour in barbecue sauce and place the pork chops back into the pan.
• Add onions and cover.
• Simmer on low for 1 to 2 hours.

ANDREW'S FAVORITE GRILLED PORK CHOPS

Steps:

• Mix the orange juice, soy sauce, olive oil, rosemary, and green onions in a large plastic zipper bag; place the chops into the bag, squeeze out the air, and seal the bag. Refrigerate to marinate 8 hours to overnight.
• The next day, preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chops from the marinade, and grill until pork is browned, no longer pink inside, and show good grill marks, about 15 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 160°F (70°C).

MY KID'S FAVORITE PORK CHOPS

Steps:

• Sprinkle pork chops with steak seasoning. Brown both sides in skillet. After the pork chops have been browned, remove them from the pan.
• Pour into skillet one can of beer. Stir around the beer until all the particles on the sides have been incorporated. Pour in barbecue sauce and place the pork chops back into the pan. Add onions and cover. Simmer on low for 1 to 2 hours.

MY FAVORITE ITALIAN PORK CHOPS

Steps:

• Preheat oven to 325 degrees F.
• Combine eggs, milk, & sour cream in small bowl.
• Combine bread crumbs, cheese & parsley in small bowl.
• Begin heating olive oil in large skillet.
• Dip chops in egg mixture, then in bread crumb mixture (may repeat if you desire a thicker coating).
• Place chops in skillet and brown (appx. 5 minutes on each side).
• Place in greased glass pan and cook for 25 minutes or until done.

MY DAD SWEARS MY SISTER MAKES THE BEST PORK CHOPS IN THE WORLD

Steps:

• Mix dry ingredients in a resealable bag (Ziplock).
• Rinse pork chops under running water. Toss them into a ziplock bag and shake, to coat well.
• In a cast iron skillet, cook chops in enough oil to come 1/2 way up the side of the chops, for example - 1 inch chops need 1/2 an inch of oil, on medium high heat for approximately 4 minutes each side, until golden brown.
• For the last 30 seconds of cooking the second side, increase heat to high, to "cook the grease out of it" (Grandmommy's secret for fried chicken).
• Blot on paper towels before serving.

FAVORITE PORK CHOPS

Steps:

• In a saucepan over medium heat, bring soy sauce, water, brown sugar and molasses to a boil. Remove from the heat; cool to room temperature. pour into a large resealable plastic bag; add pork chops. Seal bag and refrigerate for 3-6 hours., Drain and discard marinade. Place pork chops in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Combine the sauce ingredients; pour over chops. Bake, uncovered, 30 minutes longer or until meat juices run clear.

SUPER EASY PEACHY PORK CHOPS

Steps:

• Pre heat oven to specified temp on the "Shake 'n Bake for Pork" box. (Mine says 425*F).
• Rinse chops under running water, pat dry, and set aside.
• Drain the juice from the can of peaches into a bowl, reserving the sliced peaches in the can.
• Put one envelope of "Shake 'n Bake for Pork" into the designated baggie.
• Place a piece of aluminum foil on a cookie sheet with low edges (for easy clean-up).
• Dredge chops thru the reserved peach juice in the bowl, letting the excess drip off.
• Place 2 chops at a time into the "Shake 'n Bake for Pork" coating, and vigorously shake them to cover completely. Place them on the sheet pan. Continue to do so with the 2 or 4 remaining chops (spacing accordingly).
• Bake according to package (my box says 15 minutes, depending on thickness, at 425*F). After they are almost cooked thru (around 10- 12 minutes, depending on thickness), add 2 -3 slices of peaches to the top of each chop and let bake an additional 5 minutes (or until chops are cooked thru. Do not over-cook).
• Here is the OPTIONAL "peachy stuffing". If not making, just skip to Step #12.
• Note: I sometimes dice up a peach slice to add to the stuffing, but that's entirely up to you. So, let's get out your box of "Stove Top Stuffing for Pork".
• Put the reserved peach juice (that we dredged the chops thru), into a measuring cup. Fill the remainder of the measuring cup with enough water to equal 1 & 2/3 cup liquid (or whatever your box specifies for liquid) and add the butter. Bring to a boil on stove-top over medium heat in a sauce pan and then reduce to a simmer for just a few minutes. Remove from heat, add the stuffing cubes (and diced peach slice, if using) and cover for 5 minutes and fluff with fork. (At this point, stuffing may be mounded onto the tray with the chops to get a little crispy during the last 5 minutes of baking), or just follow directions on box and leave it alone). It may need a splash more water before serving, but be patient. Then you can fluff it with a fork just before dinner.
• Remove chops from oven and let rest for 5 minutes (loosely tented with foil) before eating, so juices will redistribute. I love to serve fresh or frozen green peas with this dish (cooked, of course). They seem to work well together. Serve any remaining peach slices from the can with the meal.
• Enjoy!