Pork Chops In Brown Sauce Food

BROWN SUGAR PORK CHOPS WITH GEORGIA PEACH BBQ SAUCE

Steps:

• Place a medium saute pan over medium heat and add the oil. Add the onion and cook until translucent, about 2 minutes. Add the garlic and ginger and cook until fragrant, 45 to 60 seconds.
• Add the ketchup, peach jam and peaches. Reduce heat to low and simmer until the sauce thickens, about 30 minutes, stirring occasionally. Add the vinegar and season with salt and pepper. Remove from the heat and set aside to cool.
• Meanwhile, in a medium heatproof bowl, dissolve the brown sugar and kosher salt in boiling water, then stir in the ice cubes to cool. Add the pork chops, cover the bowl with plastic wrap and refrigerate about 30 minutes. Remove the pork chops from the brine, rinse them well and dry thoroughly with paper towels.
• Pour half the barbecue sauce into a shallow baking dish; reserve remaining sauce. Add the pork chops, turning to coat both sides.
• Prepare a medium-hot grill or grill pan. Grill the chops until cooked through, about 5 minutes per side, basting chops with barbecue sauce. Remove from the grill and let stand 5 minutes before serving. Serve with the remaining sauce.

FRIED PORK CHOPS WITH HOMEMADE TABLE GRAVY

Steps:

• For the pork chops: Pour the buttermilk into a shallow baking dish and set aside. In another shallow baking dish, stir together the flour and 1 tablespoon plus 2 teaspoons of the House Seasoning and set aside.
• Stir together the hot sauce, mustard and the remaining teaspoon of the House Seasoning in a small bowl. Rub the seasoning onto both sides of the pork chops. Place the pork chops in the buttermilk and turn to coat completely.
• Pour enough oil into a large cast-iron skillet to come 1 inch up the sides. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F.
• Working with one piece at a time, remove the pork chops from the buttermilk, letting any excess drip off. Coat in the flour mixture and carefully add to the hot oil. Fry, turning once, until the chops are browned and reach an internal temperature of 150 degrees F, about 4 minutes per side. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
• For the table gravy: Meanwhile, drain the oil from the skillet. Melt the butter over medium-high heat, then whisk in the flour and cook for a minute, whisking constantly. Whisk in the half-and-half, a little at a time. Bring the gravy to a simmer and simmer until thickened, whisking occasionally, 1 to 2 minutes. Whisk in the House Seasoning and season with salt and pepper.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

PORK CHOPS WITH BROWNED GARLIC BUTTER SAUCE ( CAJUN )

Steps:

• Combine all the seasoning ingredients in a small bowl.
• Sprinkle the chops with some of the seasoning mix, patting in on with your hands (use about 2/3 of the mixture).
• Add the remaining seasoning mix to the flour and place on a flat plate.
• Heat 1/4 inch oil in a large skillet over medium-high heat until hot, about 2 minutes.
• Just before frying, dredge each chop in the seasoned flour mixture, shaking off excess.
• Fry in hot oil until dark golden brown and cooked through, about 4 to 5 minutes per side.
• Drain on paper towels.
• In a very small pan, heat the butter over high heat until half melted, shaking the pan almost constantly.
• Add the garlic and continue to cook until the butter is melted and the foam on the surface is barely browned, about 2 to 3 minutes, shaking the pan frequently. Be careful not to burn the butter.
• Add the Tabasco and continue to cook until the sauce is lightly browned and very foamy, about 1 to 2 minutes.
• Remove from heat and drizzle over the chops. Serve immediately.

TASTY BROWN SUGAR PORK CHOPS

Steps:

• Preheat oven to 350 degrees F.
• Place the pork chops in a 9x13 inch baking pan.
• Place 1 tablespoon of brown sugar on top of every pork chop.
• Place 1 tablespoon of margarine on top of the brown sugar.
• Sprinkle the pork chops with soy sauce.
• Cover the pan with foil and bake in preheated oven for 45 minutes.
• Remove foil and bake for an additional 15 minutes, until browned.

PORK CHOPS IN BROWN SAUCE

Steps:

• Heat oil in frying pan until hot.
• Fry pork chops for 10 minutes on each side with green onions.
• Add soy sauce, sherry, and sugar.
• Cover and simmer 10 minutes each side.
• Serve hot.

CHARRED DOUBLE-CUT PORK CHOPS WITH BROWN SUGAR BBQ SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, sprinkle the pork chops on both sides with salt. Arrange them in a single layer in the skillet. Cook until browned, 3 to 5 minutes, then turn over and cook for an additional 3 to 5 minutes. Transfer the skillet to the center of the oven. Cook until the pork reaches an internal temperature of 150 degrees F, 25 to 30 minutes.
• Drizzle the chops generously on both sides with the Brown Sugar BBQ Sauce. Transfer to a platter and serve with additional sauce on the side.
• Combine the ketchup, dark brown sugar, cider vinegar, chili powder, soy sauce, Worcestershire sauce and Dijon mustard in a large pot and whisk to blend. Bring to a simmer over medium heat. Add the garlic, ginger and lemon slices. Simmer until the vinegar mellows slightly and the flavors start to meld together, 20 to 25 minutes. Remove from the heat but keep warm.

APPLE-BROWN SUGAR PORK CHOPS

Steps:

• Combine ingredients in a plastic bag or bowl.
• Marinade pork chops in refrigerator (anywhere from an hour to overnight).
• Grill over direct medium heat for 10-12 minutes, turning once.
• Serve with rice (if desired).

SAUTéED PORK CHOPS

Steps:

• Season the pork chops with salt and pepper. Heat oil in a skillet over high heat. Cook chops until well browned, about 5 minutes. Turn chops and cook on the other side another 5 to 6 minutes. Remove to a warm serving platter.
• Pour off most of the fat from the skillet. Add the onions and cook 3 minutes. Add 6 tablespoons of the wine and the vinegar. Stir with a wire whisk, scraping to dissolve brown bit stuck to skillet. Add chicken broth and tomato sauce, stirring to blend. Cook 5 minutes. Combine cornstarch with 1 tsp wine. Stir into sauce. Add mustard, any juices that have accumulated around the pork chops, salt and a generous amount of pepper. Heat sauce, but do not boil.
• Serve.

BROWN BUTTER PORK CHOPS WITH WALNUT ROMESCO SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• For the pork chops: Pat the pork chops dry with a paper towel and season each side with a generous amount (a 4-finger pinch) of each salt and black pepper. Let rest for 10 minutes at room temperature.
• In a large skillet, heat the butter and canola oil over medium-high heat. When the oil begins to smoke, gently place the pork chops in the skillet and cook until deep golden brown, 3 to 4 minutes per side. Transfer the chops to a baking sheet and roast until just rosy in the center and an instant-read thermometer inserted into the center of a chop registers 145 degrees F, 10 to 15 minutes.
• Meanwhile, for the walnut romesco: Combine the garlic, roasted red pepper, bread, oil, Pecorino, walnuts, water, tomato paste, vinegar, salt and pepper in a food processor. Process until a finely chopped paste forms, adding more water a tablespoon at a time if needed. Transfer the sauce to a small saucepan and cook over medium-low heat, stirring often, until it is warm.
• Serve the pork chops with the warm romesco. Sprinkle with parsley if using. Enjoy!