SUCCULENT BAKED PORK CHOPS
These pork chops are absolutely to die for! They turn out so juicy and tender and, so far, my husband has had me make these chops for tailgating parties, house parties, supper with the kids, dinner for us two...he can't get enough!
Provided by momscaasi
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- Stir together the hoisin sauce, vinegar, brown sugar, and soy sauce in a medium bowl. Dip each pork chop into the mixture, and place in a shallow baking dish. Pour any remaining sauce over the top. Cover, and refrigerate for 30 to 60 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake the pork chops uncovered until the sauce has turned to a glaze and the meat is cooked through, 30 to 40 minutes.
Nutrition Facts : Calories 500.3 calories, Carbohydrate 85.9 g, Cholesterol 60 mg, Fat 5.9 g, Fiber 1.1 g, Protein 27.2 g, SaturatedFat 1.8 g, Sodium 2550.3 mg, Sugar 77.2 g
PORK CHOPS WITH GLAZE
Rosemary adds a special touch to these beautifully glazed pork chops that are just right for any meal. -Louise Gilbert, Quesnel, British Columbia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first seven ingredients. Pour 3/4 cup marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bowl. Lightly grease the grill rack. , Grill pork, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-6 minutes on each side; brush generously with remaining marinade during the last 3 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 246 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 284mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
SUCCULENT PORK CHOPS
Great tasting pork chops that are great on the grill or pan fried. These chops come out tasty and juicy with just a few seasonings. This is a favorite of my family. To ease preparation you can season and then freeze. Defrost as you would normally and they are ready to cook. This seasoning also works well by seasoning meat prior to freezing. The longer it sits on the chops the better.
Provided by prell2k4
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 2h20m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk together the garlic, ginger, sage, and salt in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least two hours.
- Heat olive oil in a skillet on medium-high or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
- Cook until the pork is no longer pink in the center, about 7 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 188.2 calories, Carbohydrate 0.4 g, Cholesterol 38.4 mg, Fat 14.1 g, Fiber 0.1 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 507.4 mg
GLAZED PORK CHOPS
Easy to make tender oven baked pork chops. My family likes these chops with fresh steamed buttered green beans, or frozen peas mixed with fresh mushrooms sliced and sauteed lightly, and mashed potatoes.Tip: Fill a clean empty spice bottle (one with large holes in the shaker top) with cornstarch to use for dusting any meat before browning - a great tenderizer.
Provided by foodtvfan
Categories Pork
Time 1h20m
Yield 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chops with cold water and pat dry.
- Sprinkle chops with salt and pepper.
- Dust with cornstarch on each side.
- Brown chops on both sides in a little oil.
- Place pork chops in single layer in lightly greased casserole dish.
- Place a slice of lemon on each chop, or sprinkle each chop with a little bottled lemon juice.
- Mix ketchup, brown sugar and water together.
- Pour sauce over chops, turning chops to make sure they are covered with sauce.
- Bake at 350 degrees Fahrenheit for about 1 hour, or until chops are tender.
- Turn chops after 30 minutes and baste with sauce.
- Check occasionally to prevent burning.
- Add a little water if necessary.
SUCCULENT HICKORY-GRILLED PORK CHOPS
Adapted from a recipe by lmdinmn at allrecipes.com. This one can't be done in the broiler, as it needs the hickory to get the flavor right. If you're lucky enough to have a stovetop smoker, you can do this indoors; otherwise, you have to do it on the grill.
Provided by DrGaellon
Categories Pork
Time 4h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine pork chops, wine, oil, lemon juice, garlic, sage, parsley, pepper and salt in a zip top bag. Seal tightly, pressing out as much air as possible. Refrigerate the pork for 2 to 4 hours.
- Meanwhile, soak the hickory chips in a bowl of water for at least 30 minutes.
- Preheat an outdoor grill for indirect high heat (pile all the coals on one side) and lightly oil grate. Put the soaked hickory chips over the coals.
- Cook the pork chops on the side of the grill away from the coals for 10 to 15 minutes, turning once, or until desired doneness is achieved. For best results, cover the grill while cooking so that the meat is infused with the smoke flavor; place the air vents on the lid over the meat, open fully, to draw the smoke over the meat. The air vents in the bottom should be half-open on a breezy day, or fully open on a still day.
Nutrition Facts : Calories 438.1, Fat 25.4, SaturatedFat 6.1, Cholesterol 114, Sodium 87.4, Carbohydrate 3.1, Fiber 0.4, Sugar 0.8, Protein 37
SUCCULENT ROASTED PORK LOIN
We make pork loin quite often in our house and this recipe has quickly become a favorite. It's easy and delicious and one I'm sure you will enjoy as well!
Provided by Dine Dish
Categories One Dish Meal
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Crush garlic with rosemary, salt and pepper, making a paste.
- Pierce the meat with a sharp knife in several places and press the garlic paste into the openings.
- Rub the meat with the remaining garlic mixture and olive oil.
- Place pork loin into oven for 2 hours, turning and basting with pan liquids.
- After 2 hours remove roast to a platter.
- Heat the wine in the pan and stir to loosen browned bits of food on the bottom.
- Serve with pan juices.
- Enjoy!
MAPLE GLAZED PORK CHOPS
Everyone cleaned their plates when my mother made these succulent, tangy-sweet pork chops when I was growing up. Now I get the same results when I serve them to my family alongside applesauce and au gratin potatoes. -Cheryl Miller, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large shallow dish, combine the flour, salt and pepper. Add pork chops and turn to coat. In a large ovenproof skillet, cook chops in butter over medium heat until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. , Meanwhile, in the same skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; gradually add to maple mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. , Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat until sugar is melted, 1-2 minutes. Drizzle with maple glaze.
Nutrition Facts : Fat 14 g fat (7 g saturated fat), Cholesterol 101 mg cholesterol, Sodium 121 mg sodium, Carbohydrate 68 g carbohydrate, Fiber trace fiber, Protein 32 g protein.
STUFFED ORANGE GLAZE PORK CHOPS
Tasty pork chops with a simple bread and celery stuffing, and a sweet and sour orange marmalade sauce. The original recipe, from McCall's Greatest Recipe Card Collection, called for 4 rib chops cut 1-1/2" thick (2 lbs. total) with a pocket. Instead of the rib chops I use boneless pork chops, place stuffing between two of them, then tie them together with kitchen string. Then I adjust the cooking time according to the thickness of the chops. You can adjust the seasonings to suit your taste too. The stuffing is also good with chicken breasts. Serve with a green veggie or salad and baked potatoes for dinner. Note: Edited to remove some of the salt and reduce the sweetness of this recipe.
Provided by foodtvfan
Categories Pork
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Stuffing:.
- In hot butter in skillet, cook onions and celery until tender, about 5 minutes.
- Add bread cubes and brown slightly.
- Remove from heat.
- Add parsley, orange rind, seasoned salt, and orange juice; toss mixture lightly to combine.
- Rinse chops with cold water and pat dry with paper towels.
- Place some stuffing between two boneless chops and then tie them together with kitchen string.
- Repeat until all chops are stuffed and tied (four bundles).
- Sprinkle chops with seasoned salt on both sides.
- Place chops on a rack in a roasting pan.
- Pour water to 1/2-inch depth in roasting pan (water should not touch rack).
- Cover roasting pan tightly with foil paper.
- Bake chops 40 minutes to one hour or until chops are no longer pink inside, depending on thickness of the chops.
- Meanwhile, make glaze:.
- Combine all glaze ingredients in a small saucepan, mixing well.
- Bring to a boil, stirring constantly.
- Reduce heat to simmer.
- Simmer gently, uncovered, for a few minutes, stirring frequently.
- Remove foil from chops and pour off water.
- Brush chops on both sides with some of the glaze.
- Bake, uncovered, for about 30 minutes or until chops are tender and browned; turning chops and basting with glaze every 10 minutes.
Nutrition Facts : Calories 772.7, Fat 32.1, SaturatedFat 12.9, Cholesterol 263.2, Sodium 338.3, Carbohydrate 34.5, Fiber 1.1, Sugar 23.8, Protein 81.7
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