PORK CHOPS WITH ONIONS
This simple dish is a great one to share with friends and family. -Taste of Home
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.
Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 433mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
PORK CHOPS GARNISHED WITH PEPPERS & ONIONS
Lean pork chops dipped in flour and fried slightly brown. Garnished with saute' bell peppers and onion. Sprinkeled with "All Seasoned Pepper", garlic powder and seasoned salt. The taste is heavenly and looks like it came from a elegant exquiste restaurant.
Provided by Chef DEEdeeCOOK
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
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 -- .
Nutrition Facts : Calories 902.8, Fat 56.9, SaturatedFat 21.2, Cholesterol 194.9, Sodium 162.7, Carbohydrate 37.9, Fiber 2.9, Sugar 2.9, Protein 56.2
GRILLED PORK CHOPS AND ONIONS
Easy pork chops for any night! Grilled pork chops and onions, marinated in GOYA® Mojo Chipotle, are moist and tender with a zesty, smoky-spicy flavor. These easy pork chops are best when they soak up the marinade overnight, so that, the next day, you can enjoy their juicy flavor in minutes. We're sure you'll give our grilled pork chops high marks for ease and flavor!
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 3h30m
Yield 6
Number Of Ingredients 4
Steps:
- In a zip-top bag* or a large container with a lid, combine the pork, onions and 1 cup Mojo. Seal bag and transfer to refrigerator; chill at least 3 hours, or overnight.
- Prepare a grill to medium-high heat, or heat a large, lightly-greased grill pan over medium-high heat. Remove pork and onions from the marinade; discard any leftover liquid. Season pork with Adobo. Cook pork until golden brown and internal temperature registers 145 degrees F (63 degrees C) on a quick-read thermometer, basting with remaining mojo, flipping once, 15 to 20 minutes. Cook onions until soft and golden brown, about 10 minutes.
- Divide pork and onions evenly among serving dishes.
BRAISED PORK CHOPS WITH PEPPERS AND ONIONS
Bell pepper and onion slices in a wine-tomato sauce add rich flavor to these braised pork chops.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In a large nonstick skillet over medium heat, warm oil. Sprinkle chops with salt and pepper and cook until browned, 3 to 4 minutes per side. Remove chops to a plate and set aside.
- Add tomato paste to skillet and cook, stirring, for 15 seconds. Add bell peppers and onion to skillet and sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are starting to brown, about 3 minutes. Add garlic and cook, stirring occasionally, for 1 minute.
- Add wine and bring to a boil, scraping up and stirring in any browned bits in the skillet. Return chops to skillet, nestling them in the liquid, and reduce to a simmer. Cover and cook 4 minutes. Turn chops, cover, and cook until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
- Serve pork with pepper and onion mixture spooned on top.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 6.4 g, Cholesterol 43.3 mg, Fat 9.9 g, Fiber 1.3 g, Protein 17 g, SaturatedFat 3.1 g, Sodium 60.2 mg, Sugar 2.9 g
PORK CHOPS WITH GLAZED PEPPERS
Peppers and onions glazed with a blend of honey and balsamic vinegar are a great complement to these skillet-cooked pork chops.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet on medium heat. Add chops; sprinkle with black pepper. Cook 5 min. on each side or until chops are done (145ºF). Transfer chops to platter, reserving drippings in skillet; cover chops to keep warm.
- Add bell peppers and onions to skillet; cook 5 to 6 min. or until peppers are crisp-tender and onions are heated through, stirring frequently. Stir in vinegar and honey; cook 1 min. or until sauce is thickened, stirring constantly. Spoon over chops.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
PORK CHOPS AND PEPPERS
Tender boneless pork chops with peppers and gravy. Quick enough for a weeknight meal, just add some noodles or rice, and a salad...
Provided by _Pixie_
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim any excess fat from the crops.
- Heat olive oil in a large non-stick frying pan over medium heat.
- Brown pork chops in oil, cook until barely done.
- Remove pork chops from pan, add peppers and onions to pan and cook until crisp tender.
- Return pork chops to pan, add chicken broth, wine and vinegar to pan and stir, reduce heat and cover.
- Simmer over a low heat for 5 to 6 minutes until pork chops are tender.
- In a small bowl combine cornstarch with enough water to make a thin paste.
- Add a tablespoon or so of the liquid from the pan to the cornstarch paste and blend.
- Add this mixture to the pan and stir until sauce thickened and smooth.
- Add salt and pepper to taste.
- Stir in parsley.
- Serve with rice or noodles.
Nutrition Facts : Calories 417.2, Fat 16.2, SaturatedFat 5.1, Cholesterol 124, Sodium 551.8, Carbohydrate 15.1, Fiber 1.9, Sugar 5.4, Protein 44.2
SLOW COOKER PORK CHOPS AND ONIONS
Tender pork slow cooked in a tangy sauce with plenty of onions.
Provided by Sarah Olson
Categories Main Course
Time 6h20m
Number Of Ingredients 11
Steps:
- Start by setting a skillet on the stove top over medium high heat. When the pan is hot just enough cooking oil to coat the bottom of the pan. Brown the pork chops on both sides, don't worry about cooking through the slow cooker will do that. Set aside for now.
- Add the Worcestershire sauce, apple cider vinegar, brown sugar, salt, pepper, garlic powder and red pepper flakes in to the slow cooker, stir together with something that won't scratch your slow cooker.
- Add the browned pork chops, then add the onions and butter slices.
- Cover and cook on Low for 6 hours without opening the lid during the cooking time.
- Serve and enjoy!
Nutrition Facts : Calories 436 kcal, Carbohydrate 11 g, Protein 40 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 154 mg, Sodium 397 mg, Fiber 1 g, Sugar 9 g, TransFat 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
ONION-AND-PEPPER PORK CHOPS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Dust the pork chops on both sides with the flour; season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until golden brown, 4 minutes. Flip; cook until lightly golden on the other side, 2 more minutes. Remove to a plate.
- Reduce the heat to medium high; heat the remaining 1 tablespoon olive oil in the skillet. Add the bell peppers, onion, chopped garlic, pepperoncini, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 10 minutes. Stir in the pepperoncini brine and chicken broth. Return the pork to the skillet. Reduce the heat to medium low; cook, flipping the pork halfway through, until cooked through and the liquid is reduced, 5 minutes.
- Meanwhile, preheat the broiler. Combine the butter, grated garlic and 1/4 teaspoon salt; spread on the bread. Transfer to a baking sheet and broil until toasted, 1 minute. Slice the bread and sprinkle with the parsley. Serve with the pork chops and vegetables.
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- First prepare the peppers. Heat a little olive oil in a large frying pan, then add the onion and peppers. Season with salt and pepper, add the sugar, and sauté over high heat for 4-5 minutes until soft and colored. (Make sure you can hear the vegetables hissing in the pan. If not, the pan isn't hot enough and you're in danger of boiling the vegetables instead of sautéing them.)
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