Tender Glazed Pork Chops Food

GLAZED PORK CHOP

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, combine the brown sugar and mustard. Mix together well.
• Butterfly the pork chops and arrange them in a 9x13 inch baking dish. Spread the mustard mixture over the chops, then sprinkle with the lemon juice. Place about 1/8 of an inch of water in the bottom of the baking dish.
• Bake at 325 degrees F (165 degrees C) for 20 minutes, or to desired doneness.

PORK CHOPS WITH DIJON GLAZE

Steps:

• Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat.
• Heat a grill pan or griddle over medium-high heat.
• Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.

EASY GLAZED PORK CHOPS RECIPE BY TASTY

Steps:

• In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
• Rub the pork chops in the spices generously.
• Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
• Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
• Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
• Enjoy!

BAKED HONEY-GLAZED PORK CHOPS

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• In a large skillet, heat 2 tablespoons of oil on medium-high heat. Sear 4 pork chops in batches for about 3 minutes on each side or until golden brown in color.
• Meanwhile, in a small bowl, mix 1 tablespoon oil, 3 tablespoons honey, 1/4 cup soy sauce, 1 teaspoon Worcestershire sauce, 1/4 teaspoon ground ginger, 1/8 teaspoon black pepper, 1/2 teaspoon garlic salt, 1/4 cup water, and one small chopped onion. Pour over the cutlets in the skillet, or transfer them to a baking dish.
• Bake 30-45 minutes until golden brown or an internal temperature of 165 degrees Fahrenheit, turning them once or twice. If your chops are really thin, reduce the baking time.

TENDER BAKED PORK CHOPS

Steps:

• Whisk together 1/3 cup olive oil, vinegar, garlic, thyme, parsley, and pepper flakes in a bowl. Place pork chops in a glass or ceramic baking dish and pour marinade over top. Marinate in the refrigerator for 1 hour, turning chops after 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Pour 1/4 cup chicken broth in the bottom of a shallow roasting pan.
• Remove pork chops from the marinade and shake off excess. Discard any remaining marinade.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown pork chops for 3 minutes on each side. Transfer to the prepared roasting pan and top with onion slices. Cover the pan tightly.
• Bake in the preheated oven for 30 minutes.
• While pork chops are baking, prepare sauce. Combine 1 cup chicken broth, milk, white wine, and cremini and white mushrooms in a saucepan over medium heat; cook for 4 to 5 minutes. Add flour and bring to a boil, stirring often until thickened. Lower heat and simmer sauce until pork chops are ready.
• Remove pork chops from the oven; drain and discard chicken broth. Pour mushroom sauce over pork chops, cover, and return to the oven. Bake until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

FIG GLAZED PORK CHOPS

Steps:

• Pre heat the oven to 400 degrees

GLAZED PORK CHOPS

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.

TENDER GLAZED PORK CHOPS

Steps:

• Combine the onion powder, garlic powder and oregano; sprinkle over pork chops.
• In a small saucepan, combine the apricot preserves, lime juice and lemon juice; cook and stir over low heat for 10 minutes or until preserves are melted.
• Meanwhile, in a large skillet, cook pork in oil over medium-low heat for 8-10 minutes or until lightly browned on one side. Turn chops; generously brush with apricot glaze. Cook 8-10 minutes longer or until juices run clear.
• Serve with remaining glaze.

TENDER GLAZED PORK CHOPS

Steps:

• Combine the onion powder, garlic powder and oregano; sprinkle over pork chops. In a small saucepan, combine the apricot preserves, lemon juice and lime juice; cook and stir over low heat for 10 minutes or until preserves are melted. , Meanwhile, in a large skillet, cook chops in oil over medium-low heat for 5 minutes or until lightly browned on one side. Turn chops; generously brush apricot glaze over cooked pork. Cook 8-10 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with remaining glaze. Freeze option: Freeze cooled pork chops and remaining glaze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 145°, turning occasionally and adding a little broth or water if necessary.