SUNNY'S CREAMY CHICKEN PORK CHOPS
This recipe is what I reach for when I'm tired and don't want to stand over the stove for hours, but still want to serve a really delicious dinner! A bonus is that it's also a lower calorie entree the way I make it. This dish can also be made with chicken instead of pork; either whole pieces, or chunks, simply adjust cooking time accordingly. Serve with rice, pasta or mashed potatoes.
Provided by MRS.G
Categories Meat and Poultry Recipes Chicken
Yield 3
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat. Add onions and garlic and saute until translucent. Add pork chops and brown about 4 to 6 minutes each side, stirring often to avoid burning onions and garlic.
- Meanwhile, in a separate bowl, whisk together soup and broth. Pour soup mixture over browned chops, stirring well to loosen onions and garlic and to deglaze skillet. Reduce heat and gently simmer for 10 to 15 minutes, stirring and turning chops occasionally, until chops are cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 11.7 g, Cholesterol 54.5 mg, Fat 15.9 g, Fiber 0.7 g, Protein 17.1 g, SaturatedFat 4.9 g, Sodium 985.6 mg, Sugar 2.4 g
SUNNY'S CHICKEN FRIED STEAK WITH DICED POTATO GRAVY
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk the eggs, cumin, cayenne pepper, and salt and pepper, to taste. Add the steaks, stir to coat, and let sit 10 minutes. In a paper bag, combine the flour, cornstarch, a few pinches of salt and freshly ground black pepper. Remove the steaks from egg mixture and put into the paper bag. Roll the top of the bag to close, and shake until the steaks are evenly coated. This may be done in batches. Let the coated steak rest on a sheet tray lined with a rack for 10 minutes.
- In a deep, heavy-bottomed skillet add enough oil to reach 1/2-inch up the sides. Heat the oil over medium heat to 370 degrees F. (When a wooden spoon inserted into the oil creates tiny bubbles, the oil is ready.) Fry the steaks, in batches if necessary, flipping only once when color is golden and a poke releases no red juices, about 2 to 3 minutes on each side. Remove to a serving platter and serve with Diced Potato Gravy.
- In a large straight-sided skillet heat 2 tablespoons butter over medium heat. Add the onions and garlic and saute until tender, about 3 minutes. Whisk in the flour, stirring to combine with the butter. Add the bay leaf and broth and bring to a simmer. Cook until slightly thickened, then add the potatoes. Cook until the potatoes are tender and the gravy has thickened, about 8 to 10 minutes. Season with salt and pepper, to taste. Stir in remaining 1 tablespoon of butter and the parsley. Serve poured over Sunny's Chicken Fried Steak.
CHICKEN FRIED PORK CHOPS WITH CHUNKY PEAR CHUTNEY
Provided by Sunny Anderson
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Melt shortening in a deep skillet until it comes about 1-inch up the side of the pan. Heat to 360 degrees F.
- While shortening is heating, season pork chops with salt and pepper on both sides, set aside. In a shallow bowl beat eggs, 1 tablespoon water, cayenne pepper, and 1/2 teaspoon black pepper. In a paper bag mix flour and cornstarch. Coat pork chops in egg mixture, transfer to a paper bag, and shake until coated. Fry pork chops until golden, about 4 to 5 minutes per side. Transfer to a paper towel to drain. (Keep pork chops in a warm oven if cooking all at once is not possible.)
- In a medium saucepan, melt butter over medium-high heat and saute pears, about 2 minutes. Add the remaining ingredients, except salt, and bring mixture to a boil. Turn heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes. Season with salt, to taste. Remove from heat and serve with Chicken Fried Pork Chops.
CREAMY CHICKEN PORK CHOPS
Make and share this Creamy Chicken Pork Chops recipe from Food.com.
Provided by NormCooks
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Roast your pork chops in your over at 375% for about 45 minutes until brown, If you choose, you may cook them on your grill instead.
- While your pork chops are roasting, place all other ingredients (except your rice) in a sauce pan. Bring to a boil stirring frquently, then simmer for about 30 minutes.
- Prepare your instant rice according to package instructions.
- Season your sauce to taste.
- When your pork chops are done, serve with rice, covering chops and rice with a generous helping of your sauce.
Nutrition Facts : Calories 526.3, Fat 19.2, SaturatedFat 6.3, Cholesterol 81.7, Sodium 545.5, Carbohydrate 57.2, Fiber 5.2, Sugar 5.6, Protein 30.6
BONELESS PORK CHOPS WITH SAGE CREAM
This is a combination of altered, unrelated recipes that turned out wonderfully. The creamy sage sauce is the real star, and could be used with other meat preparations such as roast pork, veal or why not turkey? If you're a sage fan, this one's for you. Prep time doesn't include brining.
Provided by Elisabetta47
Categories Pork
Time 40m
Yield 4 pork entrees, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place trimmed pork chops in a large, shallow casserole.
- Combine the milk and salt and pour over the chops.
- Refrigerate for at least 1 hour (maximum 4.) Turn once during the brining.
- Combine the green onions, sage, olive oil, white wine, mustard and a pinch of salt and pepper in a food processor.
- Process until it's as creamy as your machine will manage. Set aside.
- Combine the bread crumbs with a scant teaspoon of salt and plate.
- Drain chops one at a time, letting the milk drip off, then press each side in the bread crumbs.
- In a large skillet, heat the vegetable oil over medium-high heat.
- Fry the chops MAXIMUM 3 minutes per side. Don't crowd the pan; you may have to do a second batch.
- Serve the pork on top of a generous handful of undressed baby spinach (looks great on wooden boards.).
- Either drizzle the sage cream over the meat and spinach with a spoon or serve each person a small ramekin portion on the plate.
SUNNY'S CREAMY CHICKEN PORK CHOPS
This recipe is what I reach for when I'm tired and don't want to stand over the stove for hours, but still want to serve a really delicious dinner! A bonus is that it's also a lower calorie entree the way I make it. This dish can also be made with chicken instead of pork; either whole pieces, or chunks, simply adjust cooking time accordingly. Serve with rice, pasta or mashed potatoes.
Provided by MRS G
Categories Chicken Recipes
Yield 3
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat. Add onions and garlic and saute until translucent. Add pork chops and brown about 4 to 6 minutes each side, stirring often to avoid burning onions and garlic.
- Meanwhile, in a separate bowl, whisk together soup and broth. Pour soup mixture over browned chops, stirring well to loosen onions and garlic and to deglaze skillet. Reduce heat and gently simmer for 10 to 15 minutes, stirring and turning chops occasionally, until chops are cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 11.7 g, Cholesterol 54.5 mg, Fat 15.9 g, Fiber 0.7 g, Protein 17.1 g, SaturatedFat 4.9 g, Sodium 985.6 mg, Sugar 2.4 g
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