CREAMY GARLIC PORK CHOPS
These creamy garlic pork chops are smothered in a garlic cream sauce with whole garlic cloves! This recipe is quick and easy to make in about 30 minutes.
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Season the pork generously with salt & pepper on both sides.
- In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
- Add the remaining butter and the garlic cloves to the skillet. Turn the heat down to medium (or medium-low if using cast iron). Cook it, stirring fairly often, for about 3 minutes or until the garlic has somewhat browned on the outside.
- Push the garlic to one side of the pan and sprinkle the flour in (avoiding the garlic). Let it cook for around 30 seconds, and give it a stir so it's incorporated with the butter (we're making a quick roux).
- Add in the chicken broth and lemon juice. Stir and let it cook for about a minute or until the sauce is noticeably thickened.
- Add in the cream and garlic powder. Stir or whisk it until the garlic powder has dissolved.
- Add the pork back in and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork's temperature will continue to rise once you stop cooking it, so if it's close, I'd take it off the heat and let it rest for a few minutes before serving. Season the sauce with extra salt & pepper as needed and parsley if you wish.
Nutrition Facts : Calories 455 kcal, Carbohydrate 4 g, Protein 30 g, Fat 35 g, SaturatedFat 18 g, Cholesterol 166 mg, Sodium 239 mg, Sugar 1 g, ServingSize 1 serving
PORK CHOPS IN CHEESE SAUCE
This started out to be Pork Chops with Shallots and Sour Cream. Then I realized I didn't have any shallots or cream of celery soup. So I decided to improvise and the end result was Pork Chops with Cheese Sauce. And it's pretty darn good too! 04-15-15
Provided by Ellen Bales
Categories Pork
Time 1h50m
Number Of Ingredients 9
Steps:
- 1. Rub both sides of pork chops with sage, then lightly flour and add salt and pepper to taste. In a large skillet over medium-high heat, brown in oil until light golden. Add onions and caramelize.
- 2. In a large bowl, combine cheddar cheese soup with sour cream and mix well. If too thick, add water until desired consistency is reached.
- 3. Pour sauce over pork chops and bring to a boil. Reduce heat, cover, and cook 1-1/2 hours. Serve with rice, noodles or potatoes.
PORK CHOPS WITH GOAT CHEESE AND CARAMELIZED ONION
UPDATED: I tried to revise the instructions per my lovely reviewers! Hopefully it is easier to follow now. Oh, and if you don't like goat cheese you should probably look elsewhere! :) The trick to this is to get the onions brown and a little crispy during the caramelization process. I usually add two skewers of cherry tomatoes to the oven when the pork has about five minutes left to go in the oven. They make a nice complement. I serve this with a dry white wine, roasted potatoes with rosemary and a spinach salad. Originally made for RSC 10.
Provided by Bakabeth
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Melt 1 tbsp butter in 1 tsp olive oil in medium sized, oven proof sauce pan over medium/medium high heat.
- Add red onion. Let cook, stirring constantly for 20 minutes.
- While onions cook, mix 1 1/2 tsp lemon juice, 1 tsp brown sugar, 1 tsp minced garlic, the 2 tbsp chicken broth and 1 tbsp olive oil in a small bowl.
- Add 2 tbsp of chicken broth to onions at a time, letting sizzle and cook away. Repeat until no broth remains.
- Butterfly pork chops and sprinkle inside and out with salt and pepper.
- Spread goat cheese evenly inside each pork chop, leaving room around edges.
- Once onions are brown and caramelized, add a spoonful of onions to top of goat cheese in each pork chop. There will be onions remaining in the pan. Add lemon mixture to pan with onions and simmer, scraping down the sides of the pan.
- Close pork chops and dust with flour. If you are having trouble keeping them together, use toothpicks or mini skewers. However it is better if you can work without, as the escaped goat cheese comes in handy in the sauce later!
- Melt 1 tbsp butter in skillet over medium heat and cook pork chops for 2-3 minutes on each side, until seared and brown.
- Put pork chops and any drippings into the pan with the simmering onion/lemon mixture and place in oven.
- Cook for 20-25 minutes, depending on the thickness, or until cooked through but still tender.
- Remove pan from oven and place back on medium low heat. Remove pork chops and whisk in heavy cream and let come to a bubble. Add parsley. Spoon over pork chops and enjoy!
EASY EASY CREAM CHEESE PORK CHOPS (ACTUALLY, JUST A TOPPING FOR ANY TYPE OF MEAT)
I love cream cheese so much, so I came up with a delicious and simple way to add it to my favorite entrees.
Provided by beekm
Categories Spreads
Time 3m
Yield 1-100 serving(s)
Number Of Ingredients 2
Steps:
- Cook your favorite meat in your favorite way.
- Mix sprinkle grated parmesan into cream cheese and mix well.
- Spread mixture over meat until mixture is heated.
- Or heat mixture seperately (microwave) and serve on the side.
Nutrition Facts :
PORK CHOPS IN CREAM SAUCE TOPPED WITH GOAT CHEESE
This recipe comes from my Low Carb cookbook -- it says that the tester gave it a 10. This recipe is a trade-off between carbs and fat and probably needs to be a "special occasion" dish. You can substitute boneless, skinless chicken breasts for the pork chops.
Provided by DailyInspiration
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Salt and pepper both sides of the pork chop. In a large heavy skillet, brown the pork chops in oil over medium heat 3 to 4 minutes on each side. Remove chops and keep warm.
- Pour the oil out of the pan. Melt the butter in the same pan, then saute the shallot, then 2 cloves garlic, until soft about 1 minute. Add the mushrooms, plus a little more salt and pepper. Cook until mushrooms start to get color and soften, 2-3 minutes.
- Add sherry and one tablespoons each oregano, thyme, and rosemary, and stir around, scraping the bottom of the pan to dissolve the brown bits. Bring the mixture to a boil and reduce sherry about 1 minute. Stir in cream, mixing well. Add pork chops and any drippings back into the cream sauce. Cover and simmer until pork chops are cooked, 3-5 minutes.
- In a small bowl mix goat cheese, 1 clove garlic, 1 teaspoons oregano, and 1 teaspoons thyme. Divide goat cheese between the pork chops, topping them. Cover again and continue to simmer until cheese is warm. Serve by drizzling cream sauce over chops and garnish with a sprig of thyme, rosemary, and oregano.
Nutrition Facts : Calories 840.4, Fat 61.1, SaturatedFat 34.1, Cholesterol 265.6, Sodium 459.9, Carbohydrate 7.7, Fiber 0.7, Sugar 2.5, Protein 54.5
PORK MEDALLIONS TOPPED WITH GOAT CHEESE AND APPLE RAISIN CINNAMON COMPOTE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Coat the pork medallions with flour mixture, shaking off excess. Heat canola oil over medium-high heat in a large skillet and sear the pork on both sides until crust turns golden brown, about 5 to 8 minutes. Remove to a warm place and let rest. Pour off most of the oil from skillet, leaving only a coating. Add the apples and raisins and saute for 3 to 4 minutes. Add the veal stock and cinnamon. Swirl butter into the apple mixture to make a sweet and savory apple compote. Spoon some apple compote into the center of each of 6 plates. Place 2 pork medallions on top of apples, and spoon a little more compote on top of pork. Crumble cheese and place on top of apples so their warmth slowly melts the cheese and then serve.
PORK CHOPS WITH SOUR CREAM AND CHEESE
Make and share this Pork Chops With Sour Cream and Cheese recipe from Food.com.
Provided by Oolala
Categories Pork
Time 1h32m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Grease 13 X 9 inch baking dish and place chops in the dish.
- Place a slice of cheese on each chop and spoon 2 tablespoons of sour cream on top of each slice of cheese.
- Sprinkle with salt, pepper and parsley.
- Cover with foil and bake a 1/2 hour at 350 degrees F.
- Uncover and bake at 325 degrees F. for an hour until cheese and sour cream brown and meat is fork tender.
Nutrition Facts : Calories 518.7, Fat 33.3, SaturatedFat 15.3, Cholesterol 183, Sodium 193.9, Carbohydrate 2.6, Sugar 1.7, Protein 49.5
AMAZING PORK CHOPS IN CREAM SAUCE
Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.
Provided by CHRISTINEPEREZ
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
- Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.
Nutrition Facts : Calories 349 calories, Carbohydrate 2.5 g, Cholesterol 105.1 mg, Fat 24.7 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 85.9 mg, Sugar 0.6 g
GOAT CHEESE STUFFED PORK CHOPS
Make and share this Goat Cheese Stuffed Pork Chops recipe from Food.com.
Provided by tonyp063
Categories Pork
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- heat 2 oil and butter over medium-high heat in a skillet.
- insert paring knife into chop at end away from bone & open a 2 inch hole almost to bone.
- Work knife back & forth until the pocket is almost the full size of chop. Set aside.
- Saute celery in melted oil/butter mixture for 3-4 minute. Add chopped onion and saute for 5-6 minutes more.
- Remove onions & celery with slotted spoon, reserving as much oil/butter combination as possible. Remove skillet from heat.
- Mix 1/2 of the goat cheese and the stripped leaves from 2 sprigs of the thyme with the celery & onion in a bowl & allow cheese to slightly melt from the heat of the vegetables.
- When mixture is cool enough to work with (3-5 minutes) divide stuffing evenly and stuff chops. Do not be afraid of over stuffing. Season both sides with salt & pepper.
- Return skillet to a medium-high heat and bring to temperature.
- Sear stuffed chops, turning once until browned on each side. About 2-3 minutes per side.
- Once chops are browned add the 1/2 cup of wine (adjust as necessary. the liquid should reach 1/2 way up the sides of the chops) and the remaining sprig of thyme.
- Immediately reduce heat to a simmer and cover.
- Cook at simmer 30 minutes or until internal temp is 160.
- Once chops are done, remove & keep warm.
- Discard thyme sprig.
- Increase heat to high & add remaining goat cheese.
- Stir pan sauce constantly until reduced by half.
- Plate with kluski or egg noodles & green beans. Pour a generous amount of sauce over chops and reserve the rest for you and your partner.
Nutrition Facts : Calories 794, Fat 50.9, SaturatedFat 23, Cholesterol 201.4, Sodium 459.6, Carbohydrate 5.2, Fiber 0.5, Sugar 3.1, Protein 65.4
CREAM CHEESE PORK CHOPS
Balsamic vinaigrette perks up these creamy chops that are so easy to make, you can have them on the table in just about 30 minutes. Serve with a quick veggie or a side salad for a delicious meal.-Sherry Thompson of Seneca, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook pork chops in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 160°. Remove and keep warm., Add the cream cheese, broth, cheese, vinaigrette and lemon juice to the skillet; cook and stir until blended. Return chops to the pan; heat through.
Nutrition Facts : Calories 410 calories, Fat 27g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 456mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 37g protein.
PORK CHOPS AND CHEESE POTATOES
Comfort food for soul! My DS is not a fan of pork chops but cover them with potatoes and cheese sauce.....gone in a flash.
Provided by LAURIE
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown chops in large skillet.
- Toss potatoes, onions, flour and seasonings together.
- Place potato mixture in buttered 13x9 pan.
- Place chops on top of potato mixture.
- Add soup and milk to skillet.
- Bring to boil over medium heat.
- Pour over chops and potatoes.
- Cover and bake at 350 for 1 hour.
- Uncover and bake and additional 15 minutes.
Nutrition Facts : Calories 504.5, Fat 20.6, SaturatedFat 8.8, Cholesterol 94.1, Sodium 1269, Carbohydrate 48.6, Fiber 5.5, Sugar 3.6, Protein 31.2
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