Pork Chops With Praline Sauce Food

PORK CHOPS WITH PRALINE SAUCE

Steps:

• In a large skillet over medium-high heat, cook the pork chops until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Melt the butter in a saucepan; stir the brown sugar into the melted butter until smooth. Add the evaporated milk and stir; bring the mixture to a boil and immediately remove from heat. Stir the corn syrup into the milk mixture; fold the pecans into the sauce. Spoon the sauce over the pork chops to serve.

PARMESAN-CRUSTED PORK CHOPS

Steps:

• Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
• Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

SAUCY PORK CHOPS

Steps:

• Sprinkle pork chops with garlic powder, salt and pepper. In a large skillet, brown chops in oil on both sides; drain. , In a small bowl, combine the ketchup, brown sugar and liquid smoke if desired. Pour half of the sauce into a 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-5 hours or until meat is tender.

PORK CHOPS WITH PRALINE SAUCE

Steps:

• In a large skillet over medium-high heat, cook the pork chops until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Melt the butter in a saucepan; stir the brown sugar into the melted butter until smooth. Add the evaporated milk and stir; bring the mixture to a boil and immediately remove from heat. Stir the corn syrup into the milk mixture; fold the pecans into the sauce. Spoon the sauce over the pork chops to serve.

PORK CHOPS WITH PRALINE SAUCE

Steps:

• In a large skillet over medium-high heat, cook the pork chops until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Melt the butter in a saucepan; stir the brown sugar into the melted butter until smooth. Add the evaporated milk and stir; bring the mixture to a boil and immediately remove from heat. Stir the corn syrup into the milk mixture; fold the pecans into the sauce. Spoon the sauce over the pork chops to serve.

PORK CHOPS

Steps:

• Heat oven to 350 degrees.
• Brown pork chops in frying pan and then transfer to a roasting pan.
• Scatter onion over pork chops.
• Mix remaining 6 ingredients together and pour over pork chops and onion.
• Cover.
• Bake for about 1 hour until meat is tender.

PORK CHOPS WITH CARAMELIZED ORANGE SAUCE

Steps:

• Drizzle olive oil into a medium skillet over medium-high heat.
• Meanwhile, season pork chops with paprika, garlic powder, salt and pepper.
• Once oil in skillet is glistening, brown pork chops on both sides.
• In a small bowl, whisk together orange juice, brown sugar, orange marmalade and apple cider vinegar.
• Lower skillet heat to medium-low. Pour liquid mixture over chops and cover skillet. Simmer for 10-15 minutes, occasionally flipping chops and scraping the bottom of the skillet with a wooden spoon to keep them from burning or sticking.
• Just before serving, increase skillet heat to medium-high for 3-5 minutes until the sauce caramelizes (darkens and thickens slightly) to your preference. Watch closely in order to prevent from burning.
• Serve chops over hot, cooked rice with sauce spooned over all.

PORK CHOPS WITH PARMESAN SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet, cook chops in butter over medium heat until meat juices run clear; remove and keep warm. , Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in remaining ingredients; heat through. Serve with chops.

PORK CHOPS WITH BRAISED CABBAGE AND BALSAMIC SHERRY SAUCE

Steps:

• Season both sides of the chops with a 1/4 teaspoon of the salt and the pepper to taste; melt half of the butter and the oil in a heavy skillet over medium heat; add the chops and cook until slightly pink inside, about 5 minutes per side.
• Transfer the chops to a heated platter; discard the excess fat from the pan and add 1/2 cup of the vinegar and the sherry, stirring and scraping the pan to deglaze; add the chicken broth and heat to a boil over medium heat; cook until the sauce has reduced and thickened slightly, about 10 minutes; remove from the heat and keep warm.
• Meanwhile, cook the bacon until crisp in a separate skillet over medium heat; discard all but 2 tablespoons of the bacon fat; add the remaining vinegar, stirring and scraping to deglaze the pan; add the cabbage and increase the heat to high; cook, stirring, until heated through and wilted, about 5 minutes; season with remaining 1/2 teaspoon of the salt and more pepper to taste.
• Return the pan of sauce to medium heat; whisk in the mustard and the remaining butter; divide the cabbage/bacon mixture among 4 serving plates and place a pork chop on each bed of cabbage; spoon the sauce around and over each chop.
• Garnish with chopped tomatoes and sprinkle with the chives.

PORK CHOPS WITH CRANBERRY MUSTARD SAUCE

Steps:

• Arrange the pork chops in a single layer in a shallow dish. In a small bowl, add the mustard and cranberry sauce and stir to combine. Brush the mustard mixture evenly over both sides of the chops. Cover and refrigerate for 1 to 12 hours, turning occasionally.
• Coat a large frying pan over medium heat with nonstick cooking spray. When the pan is hot add the chops. Partially cover and cook for 10 minutes. Uncover, turn the chops over and cook uncovered on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer. Season with salt and pepper, to taste, and transfer to a serving platter.