JUICY BAKED PORK CHOPS
These baked pork chops are the best oven baked pork chops ever! They are so easy to make, super juicy, and flavorful. Rub them with a few pantry staple spices and pop them into the oven for about 18 minutes and dinner will be ready!
Provided by Kristen Stevens
Categories Dinner
Time 23m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 pork chop, Calories 275 kcal, Carbohydrate 1 g, Protein 29 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 90 mg, Sodium 647 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g
TASTY TENDER PORK CHOPS
We love these pork chops. It's difficult at times to get pork chops done and not dried out when they are this thick. I started fixing them this way about 35 years ago. They are fork tender and as my nephew says "tasty". Hope you enjoy them as much as we do.
Provided by Patricia J.
Categories Pork
Time 50m
Number Of Ingredients 6
Steps:
- 1. Remove pork chops from refrigerator one half hour ahead of preparing them.
- 2. Empty one sleeve of saltine crackers into food processor and pulse till crackers are in 1/4-inch pieces and smaller. If you don't have a food processor, use a zip lock bag and rolling pin. Pour crumbs a into shallow container (I use a metal pie plate).
- 3. Beat eggs until well combined and pour into shallow pan ( again I use a pie plate).
- 4. In a large skillet over medium heat, pour enough olive oil in the bottom just to coat.
- 5. Dredge pork chops, one at a time, in the beaten eggs, coating each side. Then put pork chops in cracker crumbs, pressing down to coat thoroughly. Turn pork chop over and repeat pressing down firmly to coat well.
- 6. Put pork chops in hot oil and salt and pepper each one. Fry till a golden brown and turn pork chop over and again fry till golden brown (you may have to pour more oil in the skillet again just to coat).
- 7. When pork chops are golden brown on each side, reduce heat to low and pour five ounces of water in the skillet. Cover with a lid to let steam for about 20 minutes. Check about every 10 minutes to make sure they aren't burning or need more water. If they need more water, add just 2-3 ounces.
- 8. After the 20 minutes is up, check and see is they are fork tender (fork should go in and pull out easily). If not, cook covered with lid till they are fork tender.
- 9. When fork tender, remove lid and increase cooking temperature to slightly over medium heat. Cook till bottom side crispy then turn chop and fry till that side is crispy. Serve with fried apples, hot biscuits and butter.
- 10. If I am serving them with fried apples, I use the saltine crackers. If I'm serving them with oven fried potatoes or another vegetable and salad, I sometimes will use crushed buttered garlic croutons...just follow the above direction. Have also used roughly crushed Chicken Stove Top dressing with tasty results.
TENDER SWEET 'N' SOUR PORK CHOPS
The recipe for these moist, tender pork chops was given to me years ago by my best friend. It's become one of my family's favorites and we enjoy it often. Hope you do, too! -Gina Young, Lamar, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Sprinkle pork chops with pepper. In a large skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm. , Add the water, vinegar, brown sugar, soy sauce and Worcestershire sauce to skillet; stir to loosen browned bits. Bring to a boil. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until meat is tender.
Nutrition Facts : Calories 198 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 265mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
THE BEST JUICY SKILLET PORK CHOPS
Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for our tips on which pork chops are best.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 45m
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
- Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
- After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
- Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
- Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
- Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
- Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
- While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
- Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
- Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
- Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.
Nutrition Facts : ServingSize 1 pork chop, Calories 369, Fat 14.3g, SaturatedFat 5.1g, Cholesterol 138.8mg, Sodium 767mg, Carbohydrate 11.6g, Fiber 1.4g, Sugar 4.4g, Protein 46.1g
TENDER N TASTY PORK LOIN CHOPS
Make and share this Tender N Tasty Pork Loin Chops recipe from Food.com.
Provided by FloridaGrl
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl,combine the first 10 ingredients. place pork chops in a large resealable plastic bag; add half the marinade. Seal bag and turn to coat; refrigerate for 4-5 hours, turning occasionally. Cover and refrigerate the rest of the marinade for basting.
- Drain and discard marinade. Grill pork chops, covered, over medium heat for 8-10 minutes on each side or until a meat thermometer reads 160, basting occasionally with reserved marinade.
Nutrition Facts : Calories 287.1, Fat 17.4, SaturatedFat 4.1, Cholesterol 64, Sodium 1174.9, Carbohydrate 11.2, Fiber 0.3, Sugar 7.1, Protein 20.8
SIMPLE TENDER PORK CHOPS
"My family has enjoyed these simple pork chops for years," writes Patricia Dick from her home in Anderson, Indiana. "They are so tender and juicy, the meat falls right off the bone!"
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the flour, mustard, seasoned salt and garlic powder. Add pork chops, one at a time, and shake to coat. , In a large skillet, brown chops in oil on both sides. Place in a 3-qt. slow cooker. Pour soup over pork. Cover and cook on low for 6-7 hours or until meat is tender.
Nutrition Facts : Calories 431 calories, Fat 24g fat (8g saturated fat), Cholesterol 113mg cholesterol, Sodium 700mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 39g protein.
TANGY TENDER PORK CHOPS
I have used this recipe for many years and always get compliments when I serve it. The saucy onion-and-pepper topping compliments the chops. -Thomas Maust, Berlin, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large nonstick skillet, brown chops in oil in batches. Transfer to a 13x9-in. baking dish coated with cooking spray., In the same pan, saute celery and chopped onion in butter until tender. Stir in the ketchup, water, vinegar, brown sugar, lemon juice, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until slightly reduced, 15-20 minutes., Pour sauce over chops. Top with sliced onion and pepper rings. Cover and bake until a thermometer reads 145°, 20-25 minutes., Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.
Nutrition Facts : Calories 284 calories, Fat 12g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 469mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
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