Savory Herb Pork Chops Food

JUICY OVEN-BAKED PORK CHOPS WITH GARLIC AND HERBS

Steps:

• Preheat your oven to 375 degrees F and place an oven rack in the center. Pat the pork chops dry with a paper towel and season evenly on all sides with the kosher salt (1 teaspoon) and black pepper (1/2 teaspoon).
• Heat an oven-safe skillet on high or medium-high heat, depending on your burners, until very hot. This will take only 30 seconds or so with stainless steel, but up to 5 minutes with cast iron. (to test, you shouldn't be able to hold your hand a couple inches over the skillet's surface for more than a few seconds.)
• Add the oil (2 tablespoons) and swirl to coat the bottom of the pan (or use a spatula to evenly distribute it). Add the pork chops to the skillet and allow to sear, undisturbed, for 2 minutes. While they are searing, sprinkle 1 teaspoon of the fresh oregano and thyme (or less than 1/2 teaspoon if using dried), once minced clove of garlic, and half the lemon zest on the top side of the pork chops.
• Turn off the heat on the burner and flip the pork chops. (Tip: they should release easily from the bottom of the skillet- if they don't, they may need more time searing.) With the seared side facing up, sprinkle the remainder of the fresh herbs, minced garlic, and lemon zest on top of the pork chops. Place the lemon wedges in the spaces around the pork chops. Slide skillet onto center oven rack and bake for 10-15 minutes, or until internal temperature is 145 degrees F (cooking time will vary depending on thickness and oven temperature).
• Remove pork chops to a plate or cutting board and allow to rest for 5 minutes (tent with foil if resting for longer than that to keep them warm).

HERBED PORK CHOPS

Steps:

• Sprinkle pork chops with lemon juice. In a small bowl, combine the parsley, rosemary, thyme and pepper; rub over chops., Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

SKILLET PORK CHOPS WITH SALSA VERDE

Steps:

• For the pork chops: Preheat the oven to 425 degrees F.
• Combine the paprika, salt, sugar and pepper in a small bowl. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde.
• For the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. Pulse to make a coarse paste. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency.
• For the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Flip the chops raw-side down and transfer the skillet to the oven. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Remove from the oven and let rest for 5 minutes. Serve drizzled with the salsa verde.

HERBED PORK CHOPS WITH HOMEMADE RUB

Steps:

• Mix parsley, marjoram, thyme, sage, garlic powder, onion powder, salt, and cinnamon together in a bowl.
• Rub 1/2 teaspoon of the herb mixture over each pork chop. Store remaining herb mix in an airtight container for later use.
• Heat oil in a large skillet over medium heat. Cook pork chops in skillet until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

CREAMY HERBED PORK CHOPS

Steps:

• Season pork chops on all sides with Montreal steak seasoning.
• Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat.
• Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.

SAVORY HERB PORK CHOPS

Steps:

• In a large zip-lock freezer bag, stir together ¼ cup apple juice, 1 tablespoon brown sugar, and mustard; add in pork.
• Seal bag, and shake well to coat; chill 30 minutes, turning once.
• Remove pork from marinade, discarding marinade.
• Pat pork dry; sprinkle with ½ teaspoon salt and ½ teaspoon pepper.
• Cook pork in hot oil in a big skillet over med-high heat 3 minutes on each side; remove pork from skillet.
• Cook onion and garlic in hot drippings, stirring constantly 1 minute.
• Add in remaining ¾ cup apple juice to skillet, stirring to loosen browned bits from bottom of pan.
• Stir in rosemary, 1 tablespoon brown sugar, 1 tablespoon balsamic vinegar, and remaining ½ teaspoon salt and pepper.
• Bring onion mixture to a boil; decrease heat to med-low and simmer 3-5 minutes or until mixture is reduced by half.
• Add pork to onion mixture, turning to coat.
• Cover and cook 5-10 minutes or until a meat thermometer reads 155°.
• Remove from heat, and place pork on a serving platter; cover with foil and let stand 5 minutes.
• Meanwhile, whisk together ¼ cup water, 1 tablespoon flour, remaining 1 ½ tablespoons brown sugar and remaining 1 tablespoon balsamic vinegar in skillet until smooth.
• Bring to a boil over med-low heat; decrease heat to low and simmer 1-2 minutes or until slightly thickened and bubbly.
• Drizzle sauce over pork and serve.

SAVORY PORK CHOPS

Steps:

• Combine the flour, cavendars greek seasoning, mustard, and pepper in a small bowl, stirring well.
• Dredge the chops in the flour mixture; cook in oil in a large skillet over medium high heat until browned on both sides. Remove the chops, and discard the drippings.
• Combine the water, soy sauce, ketchup, and orange marmalade.
• Return the chops to the skillet, and pour the sauce over the chops. Bring to a boil; cover, reduce the heat, and simmer for 20 minutes or until the chops are tender, turning once.
• Sprinkle with green onion slices.

HERB STUFFED PORK CHOPS

Steps:

• In a skillet over medium-high heat, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks. , Melt remaining butter in a skillet over medium heat. Brown the chops on both sides. Place in a greased 11x7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-50 minutes or until juices run clear. Remove string or toothpicks before serving. Thicken pan juices if desired.

SAVORY PORK CHOPS

Steps:

• In a bowl, combine the first 4 ingredients.
• Dredge pork chops in flour mixture.
• In a skillet over medium heat, brown chops in oil on both sides, about 8 minutes.
• Combine the sauce ingredients; pour over chops.
• Cover, reduce heat, and simmer until meat is tender, about 20 to 30 minutes.
• Spoon sauce over chops when serving.