Stove Top Smoker One Pot Meal Cajun Pork Chops Food

ONE-SKILLET PORK CHOP SUPPER

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium heat. Brown pork chops on both sides; remove from pan, reserving drippings., In same pan, saute vegetables in drippings until lightly browned. Whisk together soup and water; stir into vegetables. Bring to a boil. Reduce heat; simmer, covered, just until vegetables are tender, 15-20 minutes. , Add chops; cook, covered, until a thermometer inserted in pork reads 145°, 8-10 minutes. Remove from heat; let stand 5 minutes. If desired, sprinkle with pepper and parsley.

CAJUN PORK CHOPS

Steps:

• Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
• In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

STOVETOP PORK DINNER

Steps:

• In a large skillet, cook pork for 3-4 minutes on each side or until a thermometer reads 160°; drain. Add potatoes if desired and onion. , In a large bowl, combine the soup, mushrooms, water, garlic salt, Worcestershire sauce and thyme; pour into skillet. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in peas and carrots; cover and simmer for 10 minutes or until heated through.

STOVE-TOP SMOKER ONE POT MEAL -- CAJUN PORK CHOPS

Steps:

• Combine marinade ingredients in a Ziploc bag.
• Add pork chops and marinade in refrigerator for at least one hour.
• To bottom of smoker add 3 tablespoons mesquite wood chips.
• Line tray of smoker with aluminum foil (makes cleanup a breeze).
• Arrange potatoes, onions, carrots and pork chops in tray.
• Brush everything with marinade or spray with Pam.
• Close lid and place on grill or stove-top.
• Smoke over medium heat for 30 minutes.
• Check for doneness before serving.

HOW TO USE A STOVE-TOP SMOKER

Steps:

• Read through the recipe carefully before you start. Some recipes require seasoning or marinating the food in advance; other recipes suggest you brine the food or take them to room temperature before smoking.
• Make sure the smoker parts are clean and dry before you start.
• Sprinkle the amount and type of wood chip you have chosen over the center of the bottom of the smoker, covering an area roughly the size of your burner.
• Put the drip pan in place. Always line the drip pan with a single layer of aluminum foil. This cuts cleanup time in half.
• Arrange whatever item(s) you are smoking on the rack. Newer smoker models have nonstick racks; older racks should be sprayed with vegetable cooking spray to prevent sticking and make for easier clean up.
• Be sure to leave space between items on the rack and between the food and the sides of the smoker.
• Close the lid about two-thirds of the way and center the smoker over a burner. Turn the heat to medium.
• When you see the first signs of smoking rising from under the drip pan, close the lid securely and start timing.
• Check the food for doneness at the time suggested in the recipe. Wear oven mitts or protect your hands with sturdy pot holders, grasp the handles firmly with one hand and slide the lid off with the other. Test the food as quickly as possible (with an instant-read thermometer or other methods suggested in the recipe) and slide the lid closed quickly if it needs more cooking time.
• When the food is ready, turn off the heat and remove the lid of the smoker, unless a recipe directs you to leave it on for a specified amount of time.

CAJUN-STYLE SMOTHERED PORK CHOPS

Steps:

• Heat 2 tablespoons of olive oil in a skillet over medium heat.
• Combine 3 tablespoons of flour and the Cajun seasoning . Coat the pork chops thoroughly with the seasoned flour.
• Heat 2 tablespoons of olive oil in a skillet over medium heat.
• When the oil is hot, add the pork chops to the skillet. Cook for about 4 to 5 minutes on each side or until nicely browned.
• Remove the chops to a plate and add the butter to the skillet. Add onion, green pepper, and celery and cook, stirring, until the onion is softened. Stir in the remaining 1 1/2 tablespoons of flour. Cook, stirring, for 2 minutes longer.
• Add the chicken broth and Worcestershire sauce to the skillet. Add the pork chops , cover, and reduce heat to low.
• Simmer for 20 to 25 minutes, or until the pork is tender. Expert Tip: If you are using pork shoulder chops, add 15 to 25 minutes to the braising time.

CAJUN SMOTHERED PORK CHOPS

Steps:

• Heat olive oil in a 5 quart cast iron dutch oven on medium high.
• Season pork chops with Cajun seasoning.
• Place in skillet and brown well on both sides over medium - medium high heat.
• Remove from pan and set aside.
• Add onion, green and red bell peppers, and celery. Cook until onions are soft and transparent, stirring frequently as not to burn.
• Return pork chops to pot.
• Add just enough water to cover the meat. Add garlic and Worcestershire. Stir well.
• If your gravy isn't dark, add a tablespoon of kitchen bouquet and stir.
• Cover pot almost all of the way. Simmer until meat is tender.
• Uncover. Add mushroom and green onions and parsley.
• Adjust seasoning by tasting gravy. Simmer 5 minutes longer.
• Serve over hot cooked rice.
• C'est Si Bon, Cher!

SIMMERED STOVETOP PORK CHOPS

Steps:

• Heat oil in a large skillet over medium heat. Brown pork chops in the hot oil on both sides, 5 to 7 minutes total.
• Mix water, wine, soy sauce, ginger, paprika, turmeric, salt, and pepper together in a container. Pour mixture over pork chops; it's okay if chops are not completely covered with the liquid.
• Cover the skillet with a lid or aluminum foil, leaving a gap for steam to escape, and simmer, without flipping, just until there is no liquid remaining and chops are no longer pink in the centers, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).