Saucy Pork Chop Skillet Food

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SAUCY BBQ PORK CHOP SKILLET



Saucy BBQ Pork Chop Skillet image

Make and share this Saucy BBQ Pork Chop Skillet recipe from Food.com.

Provided by Alia55

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 (1/4 lb) center-cut pork loin chop, bone in (About 1 lb)
1 teaspoon vegetable oil
1 onion, sliced
1 green pepper, chopped
1/2 cup barbecue sauce

Steps:

  • Brown chops in oil in large non stick skillet on medium heat, 5 minute on each side. Remove skillet, keep warm.
  • Add vegetables to skillet, cook and stir 5 minute.
  • Add BBQ Sauce, bring to simmer.
  • Add chops to skillet, spooning sauce over top.
  • Simmer 3 to 5 min or until heated through, turning chops once.

Nutrition Facts : Calories 209.6, Fat 7.5, SaturatedFat 2.2, Cholesterol 71.4, Sodium 331.2, Carbohydrate 8.2, Fiber 1.3, Sugar 3.1, Protein 26.1

SAUCY PORK CHOP



Saucy Pork Chop image

"I like this dish because you don't have to prebrown the meat and it's easy to multiply for more servings," says Jennifer Stewart from Gowanstown, Ontario. "I usually make extra sauce to use as gravy for the meat and potatoes."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 1 serving.

Number Of Ingredients 10

1 boneless pork loin chop (1/2 inch thick and 5 ounces)
Dash pepper
4 tablespoons water, divided
4 teaspoons ketchup
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon Worcestershire sauce
Dash onion powder
Dash ground cinnamon
1 teaspoon cornstarch

Steps:

  • Season pork chop with pepper; place in a small nonstick skillet. In a small bowl, combine 3 tablespoons water, ketchup, sugar, vinegar, Worcestershire sauce, onion powder and cinnamon; pour over pork. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 160°. , Remove pork chop and keep warm. Combine cornstarch and remaining water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over pork.

Nutrition Facts : Calories 241 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 332mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

SAUCY BARBECUED PORK CHOP SKILLET



Saucy Barbecued Pork Chop Skillet image

Honey BBQ sauce, onions and green peppers take to the skillet for this sweet and savory take on pork chop night.

Provided by My Food and Family

Categories     Peppers

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 tsp. oil
4 center-cut bone-in pork chops (1-1/2 lb.), 3/4 inch thick
1 onion, sliced
1 green pepper, cut into strips
1/2 cup KRAFT Sweet Honey Barbecue Sauce

Steps:

  • Heat oil in large nonstick skillet on medium heat. Add chops; cook 5 min. on each side or until evenly browned on both sides. Remove from skillet; cover to keep warm.
  • Add vegetables to skillet; cook and stir 5 min. Stir in barbecue sauce; bring to boil.
  • Return chops to skillet; spoon sauce in skillet over chops. Simmer 4 to 5 min. or until chops are done (145ºF), turning after 3 min. Remove skillet from heat. Let stand 3 min. before serving chops topped with barbecue sauce mixture.

Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g

SAUCY PORK CHOP SKILLET



Saucy Pork Chop Skillet image

Skillet pork chops make easy comfort food. We have them with a salad and fruit. If you've got fresh green beans or steamed broccoli, go for it. -Donna Roberts, Manhattan, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

3 cups uncooked instant brown rice
2 teaspoons canola oil
6 boneless pork loin chops (6 ounces each)
1 small onion, sliced
1 cup canned diced tomatoes
1 cup reduced-sodium beef broth
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
2 tablespoons all-purpose flour
1/2 cup water

Steps:

  • Cook rice according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides; remove from pan., Add onion to drippings; cook and stir until tender. Stir in tomatoes, broth, parsley and seasonings; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 6-8 minutes., Remove pork to a serving plate; keep warm. In a small bowl, mix flour and water until smooth; stir into sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes. Spoon over pork; serve with rice.

Nutrition Facts :

SWEET-AND-SAUCY PORK CHOPS



Sweet-and-Saucy Pork Chops image

This easy weeknight dinner recipe uses sugar to create succulent, caramelized pork chops in record time.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Pork     Quick & Easy     Capers     Garlic     Pork Chop     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free

Yield 2 servings

Number Of Ingredients 10

2 (1"-thick) bone-in pork rib chops (look for the most marbled ones you can find, preferably with some fat cap too)
Kosher salt
1 1/2 tsp. sugar, divided
2 Tbsp. extra-virgin olive oil, divided
1 large shallot, chopped
4 garlic cloves, thinly sliced
1/4 cup red wine vinegar
3 sprigs rosemary
1 Tbsp. drained capers
2 Tbsp. unsalted butter, cut into pieces

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.

SKILLET PORK CHOPS WITH RHUBARB SAUCE



Skillet Pork Chops with Rhubarb Sauce image

Every summer I look forward to cooking with the rhubarb that grows like wild where my family lives in Minnesota. We usually bake it into a dessert crumble, but I love this super-citrusy, savory use of it in a sauce for quick pan-seared pork chops.

Provided by Gabriela Rodiles

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 shallot, thinly sliced
1-inch piece ginger, grated (about 1 tablespoon)
Zest and juice of 1 orange
Zest and juice of 1 lemon
3 tablespoons brown sugar
3 tablespoons apple cider vinegar
1/2 teaspoon paprika
1/8 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
4 large stalks fresh rhubarb, trimmed and cut into 1/2-inch chunks (about 2 cups)
2 tablespoons olive oil
Four 1/2-inch-thick bone-in pork rib chops (about 2 pounds), patted dry
Fresh mint leaves, for garnish

Steps:

  • Combine the shallot, ginger, orange zest and juice, lemon zest and juice, brown sugar, vinegar, paprika, crushed red pepper and 1/2 teaspoon salt to a small saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 1 minute. Reduce the heat to medium-low, add the rhubarb and cook, stirring occasionally, until the rhubarb breaks down and the sauce thickens, 8 to 12 minutes.
  • Meanwhile, score 1/2-inch-deep slits with a paring knife 1 inch apart around the fatty side of the pork chops. Season both sides of the pork chops with 2 teaspoons salt and a few grinds of black pepper.
  • Heat the oil in a large skillet over medium-high heat. Once oil the very hot and shimmering, carefully add the pork chops. Sear the chops until golden brown on one side, about 5 minutes. Turn and cook the other side until an instant-read thermometer inserted in the chops near but not touching bone reads 140 degrees F, 1 to 2 minutes.
  • Serve the pork chops topped with the rhubarb sauce and mint.

SAUCY PORK SKILLET WITH OLIVES



Saucy Pork Skillet with Olives image

These quick skillet-simmered pork chops stay tender and juicy in the tomatoey sauce. Serve over stuffing with sliced Spanish olives for the win.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 6 servings

Number Of Ingredients 5

1/2 cup KRAFT Zesty Italian Dressing
6 boneless pork chops (1-1/2 lb.), 1/2-inch thick
1 can (14-1/2 oz.) Mexican style stewed tomatoes, undrained
12 jumbo Spanish olives, sliced
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Pork

Steps:

  • Heat dressing in large skillet on medium-high heat. Add chops; cook 2 to 3 min. on each side or until browned on both sides.
  • Add tomatoes and olives. Bring to boil; cover. Simmer on medium-low heat 10 min., turning chops and stirring sauce after 5 min. Meanwhile, prepare stuffing as directed on package.
  • Spoon stuffing onto platter; top with chops and sauce.

Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 3.5 g, TransFat 2 g, Cholesterol 55 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

SKILLET PORK CHOPS IN PINK SAUCE



Skillet Pork Chops in Pink Sauce image

This is a nice weeknight skillet meal using boneless pork chops. This recipe is different from others using cream of mushroom soup because the addition of ketchup to the sauce gives it nice flavor and a pink hue, hence the title. This dish goes well paired with egg noodles.

Provided by Jason

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 40m

Yield 6

Number Of Ingredients 13

6 (5 ounce) boneless pork chops
1 pinch seasoned salt, or to taste
salt and ground black pepper to taste
2 tablespoons vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
½ cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
1 medium red bell pepper, sliced
1 medium sweet onion, halved and sliced
½ cup sliced fresh mushrooms
1 clove garlic, minced

Steps:

  • Season pork chops with seasoned salt, salt, and black pepper.
  • Heat oil in a large skillet over medium-high heat. Brown pork chops on both sides in the hot oil, 5 to 7 minutes total.
  • While pork chops are cooking, combine mushroom soup, milk, ketchup, Worcestershire sauce, and parsley in a bowl.
  • Once chops are browned, add bell pepper, onion, mushrooms, and garlic to the skillet. Cook until vegetables are soft, about 5 minutes. Add mushroom soup mixture and bring to a boil. Reduce heat and let simmer until pork chops are no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 266.6 calories, Carbohydrate 14.3 g, Cholesterol 48.4 mg, Fat 13.8 g, Fiber 0.9 g, Protein 21.2 g, SaturatedFat 3.9 g, Sodium 661.7 mg, Sugar 9.2 g

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