Saucy Pork Chops 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 CHOP SKILLET

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.

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.

PORK CHOPS IN RED SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides.
• Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops.
• Cover casserole and bake in preheated oven for 1 hour.

BAKED SAUCY PORK CHOPS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Brown pork chops on both sides. Transfer to a greased 11x7-in. baking dish; sprinkle with onion., In a bowl, mix remaining ingredients; pour over chops. Bake, covered, until a thermometer inserted in pork reads 145°, 15-20 minutes. Let stand 5 minutes before serving.

SAUCY SLOW COOKER PORK CHOPS

Steps:

• Heat olive oil in a large skillet over medium heat; cook pork chops in the hot oil until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker; top pork chops with onion and green peppers.
• Whisk tomato sauce, brown sugar, vinegar, Worcestershire sauce, and salt together in a bowl. Pour sauce into slow cooker, gently stirring to coat meat and vegetables.
• Cook pork chops on Low until tender, 6 to 8 hours.
• Transfer pork chops to a serving platter; tent with aluminum foil to keep warm. Whisk cornstarch into sauce until thickened; spoon sauce and vegetables over pork chops.

PORK CHOPS WITH HONEY-GARLIC SAUCE

Steps:

• In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.

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 BARBECUED PORK CHOP SKILLET

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.

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.

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 PORK CHOP

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.

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 CHOPS

Steps:

• 1. Season chops as you normally do. Lightly brown your chops on both sides in about 1 tablespoon of olive oil. Add peppers and onion and spices. Add liquid and bbq sauce. Simmer covered for 15 min, turn and continue to simmer for 5-15 min depending on thickness of chops
• 2. NOTE: I used homemade chicken stock and my low sodium BBQ sauce to make this a lower sodium dish. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/barbecue-sauce-low-sodium.html

SAUCY ITALIAN SLOW COOKER PORK CHOPS

Steps:

• Heat olive oil in a large saute pan over medium-high heat.
• Season pork chops with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sear pork chops in skillet for 2-3 minutes per side, just to form a crust. Transfer pork chops to slow cooker.
• Add remaining ingredients (including remaining salt and pepper) to the slow cooker and stir to combine.
• Cover and cook on low for 6-7 hours, until pork chops are tender and cooked through.
• Serve over spaghetti or fettuccine noodles with sauce spooned on top, sprinkled with Parmesan cheese and fresh parsley, if desired.

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.

PORK CHOPS WITH APPLE SAUCE

Steps:

• In a shallow pan, pour marinade over pork chops and marinate for 1 hour.
• Remove the meat from the marinade and drain off the excess. In a skillet over high heat, pan-sear the pork chops on both sides in butter and oil to seal in juices. Sprinkle with a handful of fresh chopped parsley and thyme; season with salt and pepper. They should be well browned on the outside and pink in the center. Transfer the pork chops to a roasting pan, place in a single layer and set aside.
• In the same skillet, saute apples in a bit more butter and oil, add more parsley and thyme. Deglaze the pan with brandy. Pour in brown sauce and cider vinegar to create a pan sauce. Spoon the apple sauce over the pork chops. Sprinkle with more chopped herbs and salt and pepper.
• Roast in a preheated 325 degree oven for 15 to 20 minutes. A meat thermometer inserted into the pork should read 155 degrees F.

SAUCY ITALIAN PORK CHOPS

Steps:

• Heat large skillet sprayed with cooking spray on medium-high heat. Add chops and vegetables; cook 2 min. or until bottoms of chops are browned. Turn chops over.
• Sprinkle with oregano; drizzle with dressing. Cover with tomatoes. Bring to boil; cover. Simmer on low heat 12 min. or until chops are done (150ºF), stirring occasionally.
• Sprinkle with cheese.

SWEET AND SAUCY PORK CHOPS

Steps:

• Preheat oven to 375 degrees.
• Brown chops in skillet on both sides and set aside.
• In medium sauce pan, combine Spaghetti sauce, butter, apple sauce, cinnamon, garlic, oregano, and Splenda.
• Simmer on low heat 10 minutes stirring often.
• Place Pork Chops into 9x13 baking pan and pour sauce over chops.
• Foil and bake 1 hour.

SAUCY BROWN SUGAR BAKED PORK CHOPS

Steps:

• Preheat your oven to 350 °F.
• Stir together the soy sauce, Worcestershire, garlic, ketchup and brown sugar . Adjust this mixture to taste, some people like more ketchup along with the brown sugar. Once you have adjusted it to taste, move on to the next step.
• Place the pork chops in the bottom of a baking pan, cast iron skillet or oven safe skillet of your choice. Pour the sauce over the pork chops.
• Bake in the oven for 25-30 minutes, or until the pork chops reach an internal temperature of 145 °F.
• Remove and serve. The sauce is excellent on rice!

SAUCY OVEN BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, vinegar, brown sugar, and ketchup.
• Place pork chops in a medium baking dish, and spread with 1/2 of the sauce.
• Bake pork chops for 30 minutes in preheated oven. Turn, and spread with remaining sauce. Continue baking for 30 minutes or until internal temperature of the pork chops reach 145 degrees.

SMOTHERED PORK CHOPS IN A SAVORY PAN SAUCE

Steps:

• Place your pork chops onto a work surface, and using a meat mallet, give each a light pounding to tenderize the meat slightly.
• To a small ramekin, add the paprika, granulated garlic and onion, and the white pepper.
• Season the pork chops by sprinkling over each a couple of good pinches of salt and black pepper, then sprinkle over about half of the seasoning mixture in the ramekin; flip the chops and season the other side with a couple more pinches of salt and black pepper, plus the rest of the seasoning mixture in the ramekin.
• Add the heaping 1/2 cup of flour to a large bowl or platter, and dredge both sides of each pork chop in the flour, gently pressing, to coat; shake off any excess flour, and lay onto a plate to hold.
• Place a large heavy bottom pan or skillet over medium high heat, and add in about 1/4 cup of oil, or enough to sear the chops; once the oil is hot, add in 2 pork chops (work in batches), and allow to sear on that first side for 4 minutes, until deeply golden-brown, then flip and sear on the second side for 3 minutes; remove from pan and place onto a plate to hold, and repeat the process with the remaining pork chops.
• Wipe any excessively burned bits out of the pan, then add in the butter, along with about 2 tablespoons of the oil; once the butter is melted, add in the onions, along with a couple of pinches of salt and pepper, plus the Italian seasoning, and caramelize those until golden-brown, about 10 minutes.
• Deglaze the onions with the wine (if using), and allow it to reduce for a moment; add in the garlic and stir to combine, allowing the garlic to become aromatic.
• Next, sprinkle in the 2 tablespoons of flour and stir to combine with the onions, cooking this mixture together for about 30 seconds; next, whisk in the chicken stock/broth.
• Reduce the heat to medium-low or low, and allow the sauce to simmer for a 30 seconds - 1 minute; then, carefully nestle each pork chop into the sauce, and insert a digital thermometer lengthwise, or horizontally, into the center of the thickest chop (the probe will go sideways rather than up and down).
• Generously spoon some sauce over each pork chop, and allow things to gently simmer for about 5-7 minutes, or until the thermometer registers 145°; turn off the heat.
• Allow the smothered pork chops to rest for about 10 minutes in the pan, then garnish with the fresh thyme leaves before serving with either rice or mashed potatoes

CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE

Steps:

• For the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small saucepan. Bring to a simmer over medium heat and stir to dissolve the sugar and salt, about 1 minute. Remove from the heat and pour in the cold cider. Let the brine cool to room temperature.
• Put the pork chops in a large resealable plastic bag and pour in the brine. Press out excess air and seal tightly. Put the bag in a shallow container so it can lay flat and refrigerate for 30 minutes and up to 4 hours.
• Drain the chops, rinse and pat dry. Discard the brine.
• Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the chops (work in batches if necessary; do not crowd the pan) and cook, turning occasionally, until they are golden brown and cooked through, 13 to 14 minutes. (If the chops are browning too quickly or the pan drippings start to burn, lower the heat.) Remove to a plate.
• For the sauce: Discard all but 1 tablespoon fat from the pan. Add 1 tablespoon of the butter and place over medium heat. Add the garlic, rosemary and thyme and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Whisk in the cider and bring to a simmer.
• Simmer until very thick, about 1 minute. Add the stock, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Stir in the remaining 1 tablespoon butter, vinegar and parsley. Season to taste with salt. Add the chops to the pan and simmer, turning occasionally, until just heated through, 1 to 2 minutes. Serve garnished with fresh thyme and rosemary sprigs.