TENDER PORK CHOPS IN GRAVY
I'm posting this as a reply to someone who was looking for tender pork chops without using a crock pot. I've had this recipe for so long, probably even before there WERE crock pots! (BTW - this recipe can also be made in a crock pot.)
Provided by Claudia Dawn
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown pork chops in frying pan. I like to sprinkle with seasoned salt, seasoned pepper and a small amount of garlic salt when browning.
- Remove from pan and place in casserole dish.
- Mix brown gravy mix, soup, and water.
- Place potatoes and onion around pork chops; cover all with gravy mixture.
- Season with salt and pepper.
- Cover and bake at 350 degrees Fahrenheit for 1 hour or until potatoes are tender.
SUPER TENDER SMOTHERED PORK CHOPS
I've been making this simple dish for years. Plenty of gravy for mashed potatoes or rice. Sometimes I bake this covered in the oven at 350F - they come out just as moist and tender. Use bone-in or boneless chops. These are even better in the crock pot, if you have that much time.
Provided by BIG_CHIEF
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
SMOTHERED PORK CHOPS
For a satisfying supper, try Tyler Florence's Smothered Pork Chops from Food Network � a creamy buttermilk gravy takes this recipe to the next level.
Provided by Tyler Florence
Categories main-dish
Time 31m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
- Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
PORK CHOPS WITH MUSHROOM GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
- Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
- Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.
FALL-APART TENDER PORK CHOPS
The title of the recipe says it all. I've made this many times for both friends and family and everyone that's tasted it has loved it. You need to use 1" or thicker boneless loin chops. I sometimes double the sauce because its so delicious. I wish I could take credit for this recipe, but its from my favorite cookbook, that will remain nameless since my dog ate the cover and I can't remember the title.
Provided by madriley61
Categories Pork
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat add chops and brown all over.
- Arrange chops in a 13" x 9" baking dish.
- Add mushrooms to drippings in the skillet and cook over medium-high heat without stirring for 3 to 4 minutes.
- Stir in garlic, salt, oregano, basil and pepper.
- Sprinkle flour over mushrooms and stir to moisten.
- Pour in wine and bring to a boil.
- Add cream and chicken broth, simmer, stirring, to thicken.
- Pour over chops.
- Cover tightly with a double layer of foil.
- Bake at 350 for 2 to 2 1/2 hours until pork chops are fork tender.
Nutrition Facts : Calories 492.1, Fat 27.9, SaturatedFat 12.6, Cholesterol 168.2, Sodium 558.3, Carbohydrate 8.3, Fiber 1.1, Sugar 2, Protein 44
TENDER BAKED PORK CHOPS
Pork chops are marinated in a garlic-herb marinade, baked slowly in the oven, and topped with a light mushroom gravy. These pork chops are so tender, you won't even need a knife.
Provided by rtjmom
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h30m
Yield 4
Number Of Ingredients 16
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).
Nutrition Facts : Calories 374.6 calories, Carbohydrate 10.1 g, Cholesterol 40.5 mg, Fat 28.4 g, Fiber 1.3 g, Protein 17 g, SaturatedFat 5.6 g, Sodium 403.8 mg, Sugar 3 g
TENDER OVEN BAKED PORK CHOPS
This recipe is foolproof. The pork chops turn out VERY tender. I have tried many other recipes for pork chops in the oven, and I always go back to this tried and true recipe of mine. My husband eats about 3 or 4 chops every time I make it. He also makes sure to tell me to make enough for leftovers. Make sure to buy pork chops with the bone. The bones add more flavor, and the meat is more moist. I would also suggest to NOT buy "thin" cut pork chops. Enjoy!!
Provided by Jill L. Margaritta
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Take pork chops and season both sides generously with Lawry's Seasoning Salt and Paula Deen's House Seasoning.
- If you do not have Paula Deen's Seasoning you can make your own by mixing 1 cup of salt with 1/4 cup of pepper and 1/4 cup of garlic powder. You can put it in a shaker bottle and use for up to 6 months.
- Melt 1/4 cup of the margarine in a large frying pan. On medium to medium high heat, brown the chops on both sides. So they have a pretty brown color to them. About 3 to 4 minutes on each side.
- Spray a roaster pan with cooking spray.
- Slice up a medium size onion and layer the bottom of the roaster pan.
- Layer the browned up chops over the onion. DO NOT let the chops overlap. It is important that they are in a single layer.
- In a separate mixing bowl, mix together the water, dry gravy mix, gravy darkener and the cream of mushroom soup. Season this to taste with the Lawry's Seasoning Salt and Paula Deen House Seasoning.
- Pour this mixture over the pork chops.
- Melt the last 1/4 cup of butter in the frying pan, and saute the thinly sliced fresh mushrooms. I season them with salt and pepper and a splash of Italian dressing.
- Put a pile of the mushrooms on the top of each of the pork chops. Or you can also just mix the sauteed mushrooms in with the gravy. I have done it both ways.
- Bake COVERED at 300°F for two and a half hours. Do not remove the cover at all while baking.
- The gravy thickens up on its own. Just serve pork chops on a platter accompanied with homemade mashed potatoes, vegetable and salad.
PORK CHOPS WITH DELICIOUS GRAVY
Pork Chops with a delicious, light gravy. Great to eat with mashed potatoes too!
Provided by ANFMUSICGRL
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
- In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 11.8 g, Cholesterol 51.9 mg, Fat 10.4 g, Fiber 0.2 g, Protein 15.7 g, SaturatedFat 5.1 g, Sodium 113.2 mg, Sugar 5.1 g
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