Super Juicy Pork Chops Food

JUICY BAKED PORK CHOPS

Steps:

• Turn your oven to 400 degrees Fahrenheit.
• In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
• Drizzle the 1 tablespoon of olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
• Bake the pork chops uncovered for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.

MOIST BAKED PORK CHOPS

Steps:

• Combine cold water, salt, peppercorns, and bay leaf for brine in a bowl. Place pork chops in a shallow baking dish and pour the brine over top. Let sit for 1 to 2 hours.
• Meanwhile, combine brown sugar, garlic powder, paprika, onion powder, mustard powder, salt, and pepper for rub in a small mixing bowl.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove pork chops from brine, rinse under cold water, and pat dry. Rub pork chops generously on both sides with the seasoning mix. Discard brine.
• Heat a cast iron skillet over medium-high heat. Add oil to the hot skillet. Add pork chops to the hot oil and sear until browned, 2 to 3 minutes.
• Turn pork chops and place skillet in the preheated oven. Bake until no longer pink in the center, 6 to 8 minutes. Remove from the oven, tent with aluminum foil, and let rest for 5 minutes before serving.

SUPER JUICY PORK CHOPS

Steps:

• Coat pork chops evenly with mustard. Sprinkle with Rub on both sides.
• Grill pork chops over medium heat 5 to 7 minutes per side or until desired doneness.

JUICY PORK CHOPS

Steps:

• In a large resealable bag, mix together the soy sauce, minced garlic, and pepper. Place the pork chops into the bag, squeeze out most of the air, seal, and marinate for 12 hours in the refrigerator. Turn the bag over about halfway through.
• Preheat the oven's broiler. Place the pork chops onto a broiling pan. Broil for 5 minutes per side, or to your desired doneness. Time will be different depending on the thickness of your chops.

SUPER MOIST PORK CHOPS

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
• Stir the soup and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.

SUPER TENDER SMOTHERED PORK CHOPS

Steps:

• 1. In a medium bowl, thoroughly blend condensed soup (Do NOT add any water), dry gravy mixes, salt and pepper. Fill one soup can 3/4 full of water and whisk into mixture. Mixture will be very thick. Set aside.
• 2. Sear chops on each side in 1-2 tablespoons of hot oil. Remove from pan and set aside.
• 3. Add one more tablespoon oil, if necessary, to pan.
• 4. Saute onion over medium-low heat until translucent, but crisp/tender - about 5-8 minutes. Stir frequently. Do not allow onions to brown.
• 5. Add garlic and saute for 1 more minute. Do not brown.
• 6. Remove pan from heat.
• 7. Fold onion/garlic mixture into soup mixture.
• 8. Return chops to frying pan.
• 9. Pour soup/onion mixture evenly over chops.
• 10. Cover and bring to a simmer over medium-high heat.
• 11. Lower temperature and simmer gently for 45 minutes to one hour.
• 12. Thinner chops will take about 45 minutes to become really tender.

PORK CHOPS THAT ACTUALLY STAY MOIST!

Steps:

• Season the chops on both sides with 2 tablespoons of the creole seasoning.
• Combine the flour, cornstarch and remaining tablespoon of creole seasoning in a shallow bowl. Dredge the pork chops in the flour mixture.
• In a large cast-iron skillet or saute pan, heat the oil over high heat. Add the pork chops in batches and cook until golden brown and medium, 5 to 6 minutes per side.
• Remove and drain on paper towels. Season lightly with salt and pepper.

JUICY PORK CHOPS

Steps:

• Place each pork chop in a baking dish.
• Top with onions and lemon slices on each.
• Mix together rest of ingredients and spread on each chop.
• Cover and bake on a 350* oven for 1 1/2 hour.
• Remove foil for last 15 minutes.

SUPER-MOIST PORK CHOPS

Steps:

• Make rice as directed on package.
• Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook pork chops in oil about 5 minutes on each side or until well browned.
• Sprinkle pork chops with salt, pepper and rosemary. Pour soup over all and heat to boiling. Reduce heat to low. Cover and cook 20 to 25 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.

JUICY PORK LOIN CHOPS

Steps:

• Sprinkle chops with salt and pepper.
• Place chops on cutting board and pound with the spiked side of mallet to approximately 1/2 inch thick; place in a zip lock plastic bag.
• Marinade:.
• In a small bowl mix together, capers, caper juice, mustard, 1 tablespoon brown sugar and reserved pineapple juice; mix well. Pour marinade into zip lock bag and massage into pork chops; marinate in fridge for at least 1 hour, 4 hours is best.
• Heat olive oil in a large fry pan; sauté onions on medium high heat, approximately 6 minutes; push to the side of the fry pan, reduce heat to medium. Drain chops well; add to the fry pan with the onions and brown, approximately 5 minutes on each side. Remove chops to platter and keep warm.
• Add marinade to pan with onions; on medium high heat reduce to half; push to the side of the pan, return chops to the pan.
• Cut the pineapple rings in half and place one half ring on top of each chop. Spoon reduced onion/marinade mix on top of pineapple slice; sprinkle with remaining brown sugar.
• Continue to heat only until sugar has melted and pineapple is heated through, 3 or 4 minutes.
• Very nice served over brown rice.