Toms Down To The Bone Pork Chops Food

TOM'S DOWN TO THE BONE PORK CHOPS!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray and spread bread crumbs on a large plate.
• Rinse pork chops and pat dry with paper towels.
• Mix mayonnaise and Cajun seasoning in a bowl; brush mayonnaise mixture over pork chops. Gently press pork chops into bread crumbs to coat, shaking off excess crumbs. Arrange breaded pork chops in the prepared baking dish. Repeat with remaining chops.
• Bake in the preheated oven until pork is slightly pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Loosely cover pork chops with aluminum foil and let rest for 10 to 15 minutes before serving.

SMOTHERED PORK CHOPS

Steps:

• Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
• Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
• Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture.
• Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.
• To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.
• Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.
• Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.

THE BEST PORK CHOP DINNER - EVER!

Steps:

• Heat butter and oil in large skillet.
• Brown pork chops on both sides. Set aside.
• Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in slow cooker.
• Add potatoes and onion, stirring to coat.
• Place pork chops on top of potato mixture.
• Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.
• Sprinkle with parsley.

RESTAURANT-STYLE PORK CHOPS

Steps:

• Preheat a broiler or light a charcoal grill.
• In a small nonreactive bowl, whisk together the syrup, vinegar, sugar and cinnamon.
• Place a small pan over medium heat, add the pecans and about 2 tablespoons of the maple-syrup sauce and cook for a few minutes, until the nuts are glazed and fragrant. Transfer the nuts to a plate and spread them out to cool. Transfer the cooled nuts to a cutting board, chop roughly and set aside.
• Season the pork chops aggressively with salt and pepper, then drizzle with olive oil. When the broiler is hot, or the coals are covered with gray ash and you can hold your hand 5 inches above them for only 1 to 2 seconds, broil or grill the meat for approximately 7 minutes per side. Brush with some of the remaining maple glaze every 2 or 3 minutes, turning them frequently to prevent the sugar from burning.
• When the chops are cooked, remove from the broiler or grill and let them rest for 5 minutes before serving. Meanwhile, slice the cored apples into thick rounds, drizzle with olive oil, season lightly with salt and pepper and place on the broiler pan or grill until tender when pierced with a fork. These, too, should be brushed with the maple glaze and turned frequently.
• Serve chops with the apple slices, sprinkled with pecans and candied ginger.

THIN PAN-SEARED PORK CHOPS

Steps:

• Prepare the brine: In a nonreactive large bowl or large deep baking dish, combine salt, sugar, bay leaves, coriander, peppercorns and allspice. Stir in 8 cups cold water to dissolve salt and sugar.
• Add pork chops to brine, making sure they are well submerged, and refrigerate. Leave chops in brine for 1 to 2 hours. Remove from brine, pat dry and bring to room temperature. Discard brine.
• Make the dressing for the herb salad: Whisk together lemon juice, zest and olive oil. Season with salt and pepper and set aside.
• Put 2 large cast-iron skillets over medium-high heat and film each pan lightly with oil. (Alternatively, use a large cast-iron griddle or ridged stovetop grill.) When oil is hot, add chops in one layer without crowding.
• Cook for about 4 minutes, until chops are nicely browned, then turn and cook for about 3 minutes more, until firm to the touch. Transfer to a warm platter.
• Put herb salad leaves in a shallow bowl and season lightly with salt. Toss leaves with half the dressing, just to coat. Place dressed salad on top of pork chops. Drizzle remaining dressing over the top, add shavings of pecorino cheese (if using), and serve.

FRIED PORK T-BONE CHOPS WITH ROASTED APPLESAUCE

Steps:

• PORK CHOPS: Combine ingredients of marinade. Marinate pork chops for at least 1 hour or up to overnight in refrigerator. Combine seasoned flour ingredients and set aside. Using a cast iron pan over medium heat, add 1/2 cup vegetable oil and slowly bring to temperature. Remove pork chops from marinade, dredge in seasoned flour, and then place chops in pan. Fry the pork chops until golden brown on both sides (12 to 15 minutes total for medium.) Remove from pan and drain on paper towels.
• APPLESAUCE: In separate pan on high heat, add olive oil and butter. Slowly add apples. Cook them until caramelized and then add apple cider, clove, cinnamon, and salt and pepper. Place pan in oven at 350 degrees for 10 minutes or until the apples have broken down.
• PRESENTATION: Place pork chops in center of plate and garnish with roasted applesauce and fresh thyme.

TOM'S DOWN TO THE BONE PORK CHOPS!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray and spread bread crumbs on a large plate.
• Rinse pork chops and pat dry with paper towels.
• Mix mayonnaise and Cajun seasoning in a bowl; brush mayonnaise mixture over pork chops. Gently press pork chops into bread crumbs to coat, shaking off excess crumbs. Arrange breaded pork chops in the prepared baking dish. Repeat with remaining chops.
• Bake in the preheated oven until pork is slightly pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Loosely cover pork chops with aluminum foil and let rest for 10 to 15 minutes before serving.

DOWN-HOME PORK CHOPS FOR TWO

Steps:

• In a small skillet over medium-high heat, brown pork chops on both sides in oil; remove and set aside. Add garlic to the pan; saute for 1 minute. Stir in the broth, brown sugar, soy sauce and pepper flakes. Return chops to the pan; cover and simmer for 8-10 minutes or until a thermometer reads 160°., Remove chops and keep warm. Combine cornstarch and water until smooth; stir into the broth mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chops.

DOWN-HOME PORK CHOPS

Steps:

• In a large skillet, heat oil over medium-high heat. Add pork chops and brown on each side, 2-3 minutes. Remove and set aside. Add garlic to the pan; cook and stir for 1 minute. Stir in broth, brown sugar, soy sauce and red pepper flakes. Return chops to the pan; cover and simmer until a thermometer inserted in pork reads 145°, 6-8 minutes. Remove chops and keep warm. , Combine cornstarch and water until smooth; stir into the broth mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chops.