Pork Chop Skillet Food

ALOHA PORK CHOP SKILLET

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until evenly browned on both sides.
• Combine all remaining ingredients except rice; spoon over chops. Bring to boil.
• Stir in rice; cover. Cook on medium-low heat 5 min. or until chops are done (145°F). Remove from heat; let stand 5 min. before serving.

PORK CHOP SKILLET DINNER

Steps:

• Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.
• Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.

QUICK & EASY PORK CHOP SKILLET

Steps:

• Cook chops in oil in large nonstick skillet on medium-high heat 3 min. on each side or until browned on both sides. Remove chops from skillet; set aside.
• Add onions, garlic, rosemary and 2 Tbsp. dressing to skillet; stir. Cook 3 min., stirring occasionally. Return chops to skillet. Add pears and remaining dressing; simmer on medium 10 min. or until chops are done (160ºF).
• Serve chops topped with the sauce.

SIMPLY THE BEST SKILLET PORK CHOPS EVER

Steps:

• Heat the oil & then brown the chops well on both sides in the skillet. Once browned, sprinkle each chop with salt, pepper, onion powder, and ginger powder. Add the broth or the broth/wine combo totaling a cup and a half, reduce heat to low & cover.
• Simmer for approximately 45 minutes. Spoon the pan drippings over the chops for added flavor & moistness while cooking. Serve with rice or noodles.
• For optional gravy: Blend 1/4 cup water and 1 tablespoon flour in small bowl until free of lumps. Add this mixture into the pan liquid and cook over low-med heat, stirring until it has thickened (you can always add a little water at this point if needed). Sometimes I add Gravy Master for color.
• I usually put the chops back into the pan for several minutes once the gravy is done to make sure the dish is hot enough to serve.

PAN FRIED PORK CHOPS

Steps:

• Salt and pepper both sides of the pork chops.
• Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
• Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
• Delicious and simple! Serve with smashed new potatoes.

THE BEST JUICY SKILLET PORK CHOPS

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.

SKILLET PORK CHOPS

Steps:

• Pat dry pork chops with a paper towel.
• Rub pork chops with 2 tablespoons of olive oil.
• In a small bowl mix salt, pepper and paprika and rub onto the pork chops. Set aside.
• Place a medium skillet (to which you have a lid for) over medium-high heat. Add the remaining 2 tablespoons of oil and once it is hot add the pork.
• Cook until golden, for about 2 to 3 minutes.
• Flip the pork chops to the other side, cook for one minute and reduce the heat to low. Cover the skillet with a lid and cook 5 to 12 minutes (check every 2 minutes after 5 mins), or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. If you do not have a thermometer.
• Transfer pork chops to a plate or cutting board and cover loosely with aluminum foil.
• Let the pork rest for 5-10 minutes.
• Using the same skillet, increase the heat to medium-high and add the cherry tomatoes, sear them until lightly charred, remove and set aside on a plate.
• Add the chicken stock, vinegar, maple syrup, and brown sugar to the skillet, stir and add 2 sprigs of fresh rosemary.
• Use a wooden spoon to scrape the bottom of the skillet to remove any bits that stuck to it. Bring the mixture a simmer and cook until reduced by half.
• Taste and adjust for salt, acidity or sweetness.
• Take the skillet off the stove, and when the sauce is no longer simmering, stir in the butter. Discard rosemary.
• Add back the pork chops back into the pan and drizzle some of the sauce on top. Add back the tomatoes.
• Sprinkle some chopped fresh parsley on top and garnish with a few fresh rosemary sprigs before serving.

FRENCH ONION-PORK CHOPS SKILLET

Steps:

• Heat large nonstick skillet (sprayed with cooking spray) on medium-high heat. Add chops and onions; cook 10 minute or until chops are cooked through (160°F), stirring onions occasionally and turning chops over after 5 minute Transfer chops to plate; keep warm. Continue cooking onions 5 minute or until golden brown, stirring occasionally.
• Add Worcestershire sauce to skillet; mix well.
• Reduce heat to low. Return chops to skillet; spoon onion mixture over chops.
• Mix stuffing mix and hot water. Spoon stuffing mixture around edge of skillet; sprinkle with cheese. Cover. Cook 5 minute or until cheese is melted.

SIMPLE SKILLET PORK CHOPS

Steps:

• Set the pork chop(s) out on a cutting board at room temperature for about 10-15 minutes before you begin cooking.
• Season both sides of the pork liberally with kosher salt and freshly ground pepper.
• Place 1 tablespoon of the ghee in a cast iron skillet on the stove top over medium-high heat.
• Once melted and hot, place the pork in the skillet and cook until bottom starts to turn golden brown around the edges (about 3-4 minutes).
• Flip the pork cooking an additional minute on the other side and continue flipping back and forth each minute until both sides are a nice golden brown and a temperature of the meat reaches 140-145°F using a meat thermometer (about an additional 10 minutes depending on how thick your pork chops are).
• Turn the heat off, add the remaining tablespoon of ghee to the skillet and place the smashed garlic cloves in the ghee.
• Let the garlic cook for about 1 minute then tilt the skillet and spoon the ghee infused garlic over the pork chops a few times for flavor.
• Let the pork rest another 1-2 minutes before serving.

SAUTEED BONELESS PORK CHOPS

Steps:

• Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
• A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
• Serve with an uncooked relish. Recipe follows.

EASY PAN SEARED PORK CHOPS

Steps:

• Pat chops dry with the paper towel and sprinkle them very generously with Italian seasoning, salt and pepper.
• Heat your skillet (I recommend cast iron one) to medium high and add the olive oil. When it's shimmering hot and not a moment before, add your chops.
• Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3-5 minutes. Flip and sear the other side until browned.
• The easiest way to check if the pork chop is done is to use meat thermometer. When they reach an internal temperature of 135 F degrees they are done.
• Remove them from the skillet and let them rest on a plate for 10 minutes, during which time they will continue cooking with the residual heat and will eventually reach 145 F degrees.
• Do remember that cooking time can vary based on the thickness of the pork chops.

30 BEST WAYS TO COOK PORK CHOPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

PORK CHOP SKILLET

Steps:

• Heat butter in a skillet over medium heat; cook pork chops in the melted butter until cooked through, 10 to 15 minutes. Remove pork chops from skillet and cut into bite-sized pieces.
• Pour water and long grain and wild rice mix with herbs into the same skillet; stir well. Layer pork chop pieces over rice. Pour corn over pork chops layer; top with tomatoes. Cover skillet and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes.

PORK CHOPS SKILLET

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm. , In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm. , In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.