Seared And Roasted Pork Chops With Lemon Food

BAKED LEMON PORK CHOPS

Baked Lemon Pork Chops image

I remember this from a lot of years ago in a cookbook I saw somewhere. I have made it off and on for a long time. Just good.

Provided by Montana-GemBob

Categories Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 pork chops, 1/2 inch thick
1/2 teaspoon salt
1/8 teaspoon black pepper
1 dash cayenne pepper
1/8 teaspoon garlic powder
1 cup flour
1/2 tablespoon cooking oil
4 slices lemons
1/2 cup catsup
1/2 cup water
1 1/2 tablespoons brown sugar

Steps:

Mix salt, pepper, garlic powder and flour together.
Dredge the pork chops in this mixture.
Brown the pork chops on both sides in the cooking oil.
Arrange the pork chops in a 8x8 baking dish and place a lemon slice on each.
Mix the catsup, water and brown sugar together and pour over the pork chops.
Bake(uncovered) in a 350 degree oven for 45 minutes to 1 hour until done. Add a small amount of water, if needed, toward the end of baking period.

Nutrition Facts : Calories 401.9, Fat 16.3, SaturatedFat 5.2, Cholesterol 75, Sodium 695.4, Carbohydrate 36.5, Fiber 1, Sugar 11.9, Protein 26.3

GARLIC & LEMON BAKED PORK CHOPS

Garlic & Lemon Baked Pork Chops image

Nicely flavored moist chops. If you use a thinner chop, make sure you don't bake for the full length of time; check at 25 minutes. Refrigeration required prior to baking.

Provided by lets.eat

Categories Pork

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 pork chops, 1-inch thick
1 cup buttermilk
1 cup unseasoned breadcrumbs
2 teaspoons dried basil
2 teaspoons paprika
1 teaspoon lemon pepper
1/2 teaspoon garlic salt

Steps:

Place pork chops and buttermilk in a zipper storage bag.
Refrigerate for at least one hour, turning bag occasionally.
Line a baking sheet with non-stick foil, or spray with no-stick cooking spray.
In another zipper storage bag, or mixing bowl combine unseasoned breadcrumbs, basil, paprika, lemon pepper, and garlic salt.
Remove pork chops from the buttermilk.
Dip each pork chop in the crumb mixture and place on prepared baking sheet.
Spray pork chops with cooking spray.
Bake at 425 degrees Fahrenheit for 40 to 45 minutes or until pork chops are no longer pink, and internal temperature reaches 160 degrees Fahrenheit.

Nutrition Facts : Calories 474.8, Fat 20.1, SaturatedFat 6.7, Cholesterol 139.8, Sodium 372.7, Carbohydrate 23.4, Fiber 1.8, Sugar 4.7, Protein 47.1

PORK CHOPS SUPREME

Pork Chops Supreme image

From "A Taste of Oregon". My family loves pork chops, so I am always looking for a variety of ways to fix them. This is one of our favorites.

Provided by SharleneW

Categories Pork

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

3 lbs thick pork chops
1 onion, cut into thin slices
1 lemon, cut in thin slices
1/2 cup firmly packed brown sugar
1/2 cup ketchup

Steps:

Heat oven to 350 degrees.
Season pork chops with salt and place in large baking dish.
Top each pork chop with an onion slice and a lemon slice.
Mix brown sugar and ketchup; spoon a couple of tablespoons over each chop.
Cover and bake 1 hour.
Uncover and bake 30 minutes longer, basting occasionally.

PAN-SEARED PORK CHOPS W/ ROSEMARY

Pan-Seared Pork Chops W/ Rosemary image

Make and share this Pan-Seared Pork Chops W/ Rosemary recipe from Food.com.

Provided by JelsMom

Categories Pork

Time 12m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 center-cut pork chops
1/2 teaspoon coarse sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon olive oil
1/2 teaspoon fresh rosemary, chopped

Steps:

Season pork chops with salt, rosemary, & pepper, then drizzle with olive oil.
Place sauté pan or skillet over medium-high heat.
Add chops and lower heat to medium.
Cook 5-6 minutes until well browned on first side.
Flip & cook 3-4 minutes more.

Nutrition Facts : Calories 225.8, Fat 14, SaturatedFat 4.7, Cholesterol 71.4, Sodium 630.5, Carbohydrate 0.2, Fiber 0.1, Protein 23.2

SEARED AND ROASTED PORK CHOPS WITH LEMON

Seared and Roasted Pork Chops with Lemon image

These pork chops are seared on the stove to form a caramelized crust and then finished in the oven to maintain a juicy, rosy center.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 4

Ingredients

4 bone-in pork chops (12 ounces each, 1 1/2 inches thick), preferably pasture-raised
Coarse salt and freshly ground pepper
Safflower oil, for searing (2 to 4 tablespoons)
1 lemon, cut into wedges

Steps:

Generously season pork chops on both sides with salt and pepper. Let stand for 30 minutes.
Preheat oven to 425 degrees. Heat enough oil to coat the bottom of a large ovenproof skillet (1 to 2 tablespoons) over medium-high heat. Blot excess moisture off pork chops with paper towels. Sear 2 pork chops on 1 side until crusts are golden, 4 to 5 minutes. Using tongs, brown fatty edges. Flip, and sear for 2 minutes more; transfer to a plate.
Wipe skillet clean, add oil to coat (1 to 2 tablespoons), and repeat with remaining 2 pork chops.
Add reserved pork chops to skillet, and transfer to oven. Roast each until an instant-read thermometer inserted into the center reaches 145 degrees, 5 to 7 minutes. Let rest for 5 minutes. Squeeze lemon wedges over pork chops.

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