BAKED PORK CHOPS I
A pork chop recipe that is quick and easy. You may have all the ingredients already in the house. Try serving over rice.
Provided by bdld
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
- Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
- Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 36 g, Cholesterol 128.5 mg, Fat 19.9 g, Fiber 1.5 g, Protein 29.9 g, SaturatedFat 3.9 g, Sodium 1142.4 mg, Sugar 3.4 g
BAKED PORK CHOPS WITH WHITE WINE
Steps:
- Heat the oven to 350 F/180 C/Gas 4.
- Heat the olive oil in a large skillet or sauté pan over medium heat.
- Sprinkle the pork chops lightly with salt and pepper. Brown the chops on both sides, about 8 to 10 minutes total. If the skillet is not oven safe, arrange the pork chops in a baking dish that is large enough to hold the chops in one layer. Cover with sliced onion.
- In a bowl combine the thyme and rosemary with wine and chicken broth; pour over pork chops.
- Cover the pan with a lid or cover the baking dish tightly with foil, and bake in the preheated oven for about 30 to 45 minutes or until tender and fully cooked. The minimum safe temperature for pork is 145 F.
- Remove the pork and onions to a serving platter, and keep warm.
- Use a gravy separator to remove the excess fat from the liquids. Strain the liquids into a saucepan or back into the skillet, and place the pan over medium-high heat. Bring the juices to a boil and boil for 1 minute to reduce slightly and concentrate the flavors.
- In a small cup or bowl, whisk the cornstarch with the 1 tablespoon of water until smooth. Stir in the juices and continue cooking until thickened. Whisk in 1 teaspoon of butter and stir until melted.
- Spoon the sauce over the pork chops and onions.
Nutrition Facts : Calories 188 kcal, Carbohydrate 5 g, Cholesterol 36 mg, Fiber 1 g, Protein 11 g, SaturatedFat 3 g, Sodium 186 mg, Sugar 2 g, Fat 12 g, ServingSize 4 servings, UnsaturatedFat 0 g
PORK CHOPS IN WHITE WINE
This is a wonderful pork chop dish my mom used to make. Everyone in my family loves it. Serve over rice.
Provided by TIPYTOE
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Salt and pepper the pork chops and fry in a small amount of oil until slightly browned on both sides; drain.
- In a bowl mix together, mushroom soup, wine, water and mushrooms.
- Combine soup mixture with pork chops. Cover and simmer on low heat for about an hour until chops are tender.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 15.9 g, Cholesterol 52.4 mg, Fat 12.2 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 4.1 g, Sodium 1231.4 mg, Sugar 2.4 g
STUFFED PORK CHOPS IN MUSHROOM CREAM SAUCE
These chops are stuffed with mozzarella cheese and fresh basil. They are lightly pounded to tenderize and cooked in a mushroom cream sauce with white wine. Serve with buttered egg noodles. This dish is inspired by an episode of Lidia's Italy (she made veal chops) that my husband saw. As you may know (or experience with your own DH) he didn't remember the ingredients or cooking times, but he wants what she made!
Provided by threeovens
Categories Pork
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cut a pocket in each pork chop by slicing the meat in half almost to the bone; pound lightly, with a kitchen mallet, on both sides to elongate pockets.
- Lightly season inside of pockets with salt and pepper; stuff with mozzarella cheese and fresh basil leaves.
- Secure pocket with wooden toothpicks, then pound edge to close edge.
- Heat a skillet over medium high heat; add oil and butter, then brown chops on both sides.
- Remove chops to a baking dish.
- Reduce heat to medium low and cook onions and mushrooms for 3 to 5 minutes; season with salt and pepper.
- Stir in wine, broth and cream; cook 1 minute.
- Pour mushroom cream sauce over chops and place in oven for 30 minutes.
Nutrition Facts : Calories 864.6, Fat 65.3, SaturatedFat 31.1, Cholesterol 265.4, Sodium 441.6, Carbohydrate 5.5, Fiber 0.6, Sugar 1.9, Protein 57.5
PAN SEARED PORK CHOPS IN WHITE WINE SAUCE
I am not a big fan of pork. However, my husband and children love pork chops. I came up with this recipe after I got tired of frying them in oil. I like to serve this on a bed of buttered pasta, with a nice mixed salad on the side.Enjoy!
Provided by javagirl81
Categories Pork
Time 1h
Yield 6 Pork Chops, 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Season the pork chops with the seasoned salt, garlic powder, and pepper.
- Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
- Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.
- Transfer the seared pork chops to a plate or bowl while you sear the others.
- After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes.
- Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan.
- Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan.
- Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!
PORK CHOPS IN MUSTARD MUSHROOM SAUCE
A simple and tasty dish from Gourmet, November 1996. Although this recipe calls for 4 pork chops to make 2 servings, we find that only 2 pork chops are necessary.
Provided by lazyme
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan cook shallot in 1 tablespoon oil over moderate heat, stirring until softened.
- Add mushrooms and saute over moderately high heat, stirring, until liquid mushrooms give off is evaporated (approximately 4 minutes).
- Add wine or vermouth and boil until liquid is reduced to about 2 tablespoons (approximately 12 minutes).
- Stir in cream, thyme, and salt and pepper to taste and simmer just until sauce is thickened.
- Stir in mustard and keep sauce warm over very low heat.
- Pat pork chops dry with paper towels and season with salt and pepper.
- Heat remaining 1 teaspoon oil in a 10-inch skillet until hot but not smoking and saute chops until golden and just cooked through, 2-3 minutes on each side.
- Divide chops between 2 plates and spoon sauce over them.
PORK CHOPS WITH WHITE WINE AND MUSHROOM SAUCE
Steps:
- Season pork chops with salt, pepper, garlic powder and onion powder to taste.
- Heat olive oil in a skillet and cook pork chops until done (about 5 minutes on each side). Remove pork chops and set aside.
- Add white wine to skillet and scrape bottom of pan to help release the seared pork chop bits (called deglazing). Simmer white wine for 1-2 minutes. Add soup and combine. Spoon sauce over pork chops or return the pork chops to the sauce to re-heat if needed. Serve over rice or noodles.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PORK CHOPS WITH MUSHROOM SAUCE
This originally came from Real Simple Magazine and lends itself well to improvisations. On the night I made it I realized I did not have any mushrooms so I left those out. My husband thought it was wonderful.
Provided by smashmac
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the chops:.
- Mix salt, paprika and pepper in a small bowl, rub onto chops.
- Heat oil& butter (or Pam) in a large skillet over medium-high heat.
- Brown chops 3 minutes per side.
- Cover, reduce to medium and cook until inside is just pink and juices run clear when pricked, about 10 mins; flip chops halfway thorough.
- (Since I was using very thick chops I started them off in the pan as directed and finished them in the microwave.) Serve with Mushroom Sauce and lemon wedges.
- Mushroom Sauce.
- Melt butter over medium heat.
- Add onion and garlic, saute until translucent, about 4 minutes.
- Add mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.
- (I had actually planned to use canned mushroom slices and wouldn't have cooked it 10 miutes).
- Add thyme, zest and wine/sherry, and the broth; simmer until liquid is reduced by half, about 5 minutes.
- Stir in cream, salt and pepper, simmer until lightly coats back of spoon.
- (Since the fat free half& half doesn't thicken that well, I used less liquid to begin with, and I always turn off the pan before adding the half& half.) Prep time and cook time is combined for both.
- Most of the chop cook time was pretty passive, but the sauce was more active.
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5/5 (73)Total Time 30 minsCategory Main CourseCalories 452 per serving
- Whisk the flour, garlic powder, onion powder, Italian seasoning, and a generous amount of salt and pepper together in a large bowl.
- Pat the dry mixture onto the pork chops and massage it into the flesh. Heat two tablespoons of butter in a skillet over medium to high heat.
- When the pan is hot, add the pork chops and sear them for about 3 to 4 minutes on both sides, with a total cooking time of 6 to 8 minutes. Once you’ve flipped the pork chops over reduce the heat to medium. Once it’s cooked, remove them from the heat and transfer them to a plate. Place a cover over them to keep them warm.
- Using the same skillet, add 2 tablespoons of oil and add the minced garlic, and cook for 1 to 2 minutes over medium heat until they’ve softened. Next, add the flour to the butter mixture and blend it together with the butter.
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