Pork Chops With Bacon Onions Food

PORK CHOPS WITH BACON & ONIONS

Steps:

• Sprinkle chops with thyme and pepper.
• Cook and stir bacon and onions in large skillet on medium-high heat until bacon is crisp. Remove bacon mixture from skillet with slotted spoon; place in medium bowl.
• Add chops to reserved drippings in skillet; cook 5 min. on each side or until chops are evenly browned on both sides. Meanwhile, stir gravy into bacon mixture.
• Pour gravy mixture over chops; cover. Simmer on medium-low heat 15 min. or until chops are done (145ºF). Remove from heat. Let stand 3 min. before serving.

BACON-WRAPPED SEASONED PORK CHOPS WITH BAR-B-Q'D ONIONS

Steps:

• Combine the garlic powder, seasoned salt, basil, oregano, and black pepper; rub the seasoning all over the pork chops.
• Wrap a strip of bacon around the edges of each pork chop and secure with toothpicks; brush maple syrup on bacon and coat each chop well with the olive oil.
• Grill the pork chops and onions over medium heat for 10 minutes, turning once.
• Transfer the onions to a large piece of heavy duty foil and top with barbecue sauce, seal edges of foil - leaving room for air to circulate.
• Cook the chops and onions for another 10 minutes (or until the pork is cooked through and the onions are very soft).
• To serve, top the pork with cooked onions and add your favorie side dishes.

KNOCKS AND CHOPS: KNOCKWURST WITH SPICED SAUERKRAUT AND SMOKED PORK CHOPS WITH BACON, APPLE AND ONION

Steps:

• Pierce the casings of knockwurst and arrange in medium skillet. Add 1 inch of water, bring to a simmer and warm wursts through. Remove from the pan. Drain the skillet and add butter. Melt butter over medium heat. Cut each knockwurst into 1/3 and add back to the pan to crisp casings. Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns. Pour the beer into the skillet. When the beer comes to a bubble reduce heat to simmer.
• Heat a second skillet over medium high. Add oil, 1 turn of the pan and add chopped bacon. When the bacon renders its fat, add onions and saute 3 to 5 minutes, then add sliced apples and saute mixture another 2 or 3 minutes. Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes. Remove chops to a plate and loosely cover with foil. Pour the beer into the pan and reduce heat to a simmer.
• When you are ready to serve, cut several slices of pumpernickel in half down the middle. Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table.
• Place 2 or 3 chunks of the knockwurst on each dinner plate on a bed of spiced sauerkraut. Serve 3 pieces of smoked pork chops topped with bacon, apples and onions. Place deli style large dill or half sour pickles, German cheeses and pretzels out for an evening of uber snacking!

SMOTHERED PORK CHOPS

Steps:

• Fry bacon in a large fry pan on medium heat.
• When done, remove and drain on paper towels.
• Saute onion in the same skillet with the bacon fat.
• Remove to paper towels to drain.
• Season pork chops with salt and pepper and dredge in flour.
• Fry on medium heat in the same skillet with bacon fat until light brown; remove to warm plate.
• Put remaining flour into skillet (add oil if necessary).
• Brown flour lightly.
• Add hot water immediately, then milk.
• Stir vigorously.
• Season as desired with more salt and pepper and add more water if needed to achieve gravy consistency.
• Put pork chops, bacon and onion into gravy and reduce heat to simmer.
• Cover pan and simmer for 20 minutes.

BACON WRAPPED PORK CHOPS WITH BBQ SAUCE

Steps:

• Preheat oven to 400°F.
• On work surface layer slices of bacon side by side. Place each chop on 2 pieces of bacon (picture 2 slices of bacon as the upright part of an H, and the pork chop as the across section). Season with salt and pepper.
• Slather the chops with barbeque sauce. Flip the chops and slather the other side as well, until barbeque sauce is used up.
• Lay a sprig of rosemary on each chop (letting the ends hang over the edge, for easy removal before serving).
• Wrap bacon slices tightly around each chop.
• Prepare broiler pan (or any roasting pan with a rack), by spraying surface with cooking spray.
• Bake for 30 to 35 minutes until a meat thermometer inserted in thickest part of the meat should register about 150°F
• Turn oven to broil and broil on each side until bacon is crisp.
• Let chops rest for a few minutes. Remove rosemary sprigs before serving.
• If desired, serve with additional warmed barbeque sauce.
• Note: To cook on grill, cook over direct heat for about 5 minutes per side, then transfer to indirect heat and continue cooking until internal temperature is 150°F (about 30 minutes).

PORK CHOPS GARNISHED WITH PEPPERS & ONIONS

Steps:

• Pour vegetable oil in large skillet, enough to just cover bottom, put heat on med high.
• Roll pork chops in flour pressing to knead flour into chop as much as possible.
• Lay chops into skillet to fry. (pork chop should sizzle just a little as you put it in.).
• Sprinkle with season salt, seasoned pepper and garlic powder to your taste.
• Turn chops over and repeat. Cook till done all the way thru.
• Slice your bell peppers and onion and put over chops. Saute and serve. walla -- .

PORK CHOPS & BACON CARAMELIZED ONION JAM WITH ALFREDO POTATO

Steps:

• Pork Chops and Bacon Caramelized Onion Jam:.
• Cut onions, and then bacon, into large 2-inch chunks (wash hands).
• Preheat large nonstick sauté pan on medium-high 2-3 minutes. Season pork chops on both sides with 1 tablespoon marinade mix. Place oil in pan, then add pork chops; cook 6-8 minutes, turning occasionally, or until well browned and pork is at least 135°F Remove pork from pan.
• Place onions and bacon in same pan; cook and stir 7-8 minutes or until bacon is crisp and onions are tender. Stir in remaining 2 teaspoons marinade mix. Reduce heat to medium.
• Add sherry and pork chops to onion mixture; cook 2-3 minutes or until liquid is reduced by about two-thirds and pork is 145°F (for medium). Serve.
• Nutritional Information: CALORIES (per 1/4 recipe) 390kcal; FAT 21g; CHOL 105mg; SODIUM 820mg; CARB 11g; FIBER 1g; PROTEIN 34g; VIT A 0%; VIT C 6%; CALC 4%; IRON 6%.
• Alfredo Potatoes:.
• Preheat oven to 425°F Place potatoes in 9-inch-square baking dish; coat top of potatoes with spray. Bake 20 minutes or until golden.
• Chop parsley; combine with bread crumbs. Stir Alfredo sauce into potato puffs, then top with bread crumb mixture. Bake 5-6 more minutes or until hot and bubbly. Serve. (Makes 6 servings.).
• Nutritional Information: CALORIES (per 1/6 recipe) 230kcal; FAT 18g; CHOL 35mg; SODIUM 880mg; CARB 16g; FIBER 1g; PROTEIN 3g; VIT A 10%; VIT C 15%; CALC 4%; IRON 0%.