Saucy Chops Ii Food

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.

SAUCY PORK CHOPS

Steps:

• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Slice the onion into about 6 pieces. Depending on how big your onion is, they will be about a quarter to a half inch thick. Think onion-ring size. Add the onion slices to the pan and saute for about 12 minutes, flipping halfway through.
• Remove the onions from the skillet and set aside. Turn the heat to medium high and add the other tablespoon of olive oil. Salt and pepper both sides of the pork chops. Add chops to the pan and brown on both sides. Shouldn't take more than a couple minutes per side.
• Meanwhile, in a medium bowl combine the soup, ketchup, and Worcestershire sauce.
• When the meat is browned, place one onion ring on top of each pork chop. Pour the soup mixture evenly over the onions and chops. Turn the heat down to a simmer. Cover and cook for another 30 minutes, or until the meat is no longer pink and a meat thermometer reads 160 degrees. We like to eat this with mashed potatoes.
• Crock Pot instructions: Follow steps until the meat is browned. Then transfer the chops to a crock pot, cover with onions, and pour sauce on top. Heat on high for about 4 hours.

SECRET INGREDIENT SAUCY CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet, cook chops in oil over medium heat for 4-6 minutes on each side or until a thermometer reads 160°. Remove and keep warm., Add the coffee, steak sauce, molasses, garlic powder and thyme to the pan. Bring to a boil; cook until liquid is reduced by half. Whisk in chocolate until melted. Return pork chops to pan; heat through.

SAUCY PORK CHOPS

Steps:

• In a skillet on medium heat, brown chops on both sides in butter.
• Transfer to a small 1-quart baking dish, lightly greased or sprayed with cooking spray.
• In a bowl, combine the remaining ingredients and pour over chops, coating both sides.
• Cover and bake at 350ºF for 20 minutes or until meat thermometer reads 160ºF.

SAUCY PORK CHOPS

Steps:

• Add half of the ketchup and Worcestershire sauce in a ziplock bag with the pork chops.
• Set in refridgerator for 15-45 minutes.
• Mix remaining ingredients in bowl.
• Place pork chops and marinating liquid in an ungreased 13"x9" baking pan.
• Top with sauce mixture.
• Cover and bake one hour at 350 degrees.
• Serve over rice.

SAUCY PORK CHOPS

Steps:

• Heat oven to 400ºF.
• Place chops in 8-inch square baking dish sprayed with cooking spray.
• Mix remaining ingredients until blended; pour over chops.
• Bake 35 to 40 min. or until done (145ºF). Remove from oven. Let stand 3 min. before serving.

SWEET-AND-SAUCY PORK CHOPS

Steps:

• Season pork chops with salt and sprinkle evenly with 1/2 tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won't be fully cooked); reduce heat to medium.
• Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
• Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
• Add rosemary, capers, and 1/2 cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
• Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°F).
• Transfer pork chops to plates and spoon sauce over.

SAUCY PORK CHOPS

Steps:

• In a resealable plastic bag, combine flour and pepper.
• Add pork chops and shake to coat.
• In a small nonstick skillet coated with nonstick cooking spray, brown pork chops on both sides.
• In a small bowl, combine the broth, ketchup, Worcestershire sauce and mustard; pour over pork and turn to coat.
• Reduce heat; cover and simmer for 20-30 minutes or until meat is tender.
• Remove chops and keep warm.
• Reduce heat to low.
• Stir in sour cream into pan juices; heat through (do not boil).
• Pour over chops.

SAUCY CHOPS II

Steps:

• Over medium-high heat, melt butter in a large saucepan. Add pork chops and cook until browned on both sides. Season with salt and pepper. Top with onion slices.
• In a bowl, stir together soup, ketchup and Worcestershire sauce. Pour soup mixture over pork chops.
• Cover pan and simmer until meat is no longer pink inside and thermometer reads 145 degrees F (63 degrees C), about 40 to 60 minutes.

SAUCY CHOPS II

Steps:

• Over medium-high heat, melt butter in a large saucepan. Add pork chops and cook until browned on both sides. Season with salt and pepper. Top with onion slices.
• In a bowl, stir together soup, ketchup and Worcestershire sauce. Pour soup mixture over pork chops.
• Cover pan and simmer until meat is no longer pink inside and thermometer reads 145 degrees F (63 degrees C), about 40 to 60 minutes.