Weeknight Pork Chops Food

WEEKNIGHT PORK CHOPS

Steps:

• In a large skillet, brown pork chops in oil over medium-high heat for 2-3 minutes on each side. Reduce heat; cook, uncovered, for 10-15 minutes or until a thermometer reads 160°. , In a small microwave-safe bowl, combine the jam, vinegar and mustard. Cover and microwave on high for 20-25 seconds or until heated through. Serve over pork chops.

SPANISH PORK CHOPS

Steps:

• Combine the garlic, paprika, cumin, coriander, oregano, thyme, if using, cayenne, salt, and pepper in a small bowl. Add the olive oil and vinegar and stir to make a paste. Smear the paste on both sides of the pork chops and place a couple of lemon slices on top of each. Let the chops sit in the fridge for 30 to 45 minutes, or longer (or skip the fridge if you don't have the time).
• Heat a large skillet over medium-high heat until very hot. Add a couple of teaspoons of olive oil and when the oil just starts to smoke, add the pork chops, lemon slice side down (you might want to take the lemon slices from the top, place them in the pan, and then invert the pork chop on top of the lemon slices so they stay in a single layer. You may have to do this in 2 batches, using a bit more olive oil if the pan is crowded. Let the chops sear without moving them until nicely browned on the bottom, about 4 minutes. Turn the chops, keep the lemon slices in place, and sear the other side, again without moving them, for another 4 minutes or so, until nicely browned on the underside and a meat thermometer inserted into the middle of a chop registers 145°F (the meat will continue to cook after it leaves the pan).
• Transfer the chops to a serving plate or cutting board and let sit for 2 or 3 minutes before serving whole, or in slices. Sprinkle with parsley or additional paprika if desired, and serve with lemon wedges for squeezing over the pork.

INSTANT POT PORK CHOPS

Steps:

• Season pork chops with garlic powder, paprika, salt, pepper, basil, and rosemary.
• Turn on the Instant Pot and press the "Saute" button.
• Add olive oil and butter to the instant pot.
• When oil is hot and butter is melted, add the pork chops and brown on each side; about 2 to 3 minutes per side.
• Remove pork chops and transfer to a plate; set aside.
• To the insert of the instant pot add the onions and cook for 1 minute. Add more oil, if needed.
• Add sliced mushrooms and cook for 3 minutes.
• Stir in chicken broth.
• Return pork chops to the instant pot.
• Secure the lid in place. Select "Pressure Cook" and set on HIGH for 10 minutes.
• When the cooking time ends, release pressure and then do a quick release.
• Carefully remove the lid and transfer pork chops to a serving dish.
• Select the "Saute" mode on the Instant pot.
• In a small bowl whisk together the cornstarch and water until combined; add it to the sauce in the instant pot. Stir constantly until gravy has thickened.
• Optionally, stir in some heavy cream for a creamier gravy sauce and continue to cook for 1 minute, or until heated through.
• Taste for salt and pepper; adjust to taste.
• Serve the pork chops with the creamy mushroom sauce.
• Garnish with parsley and serve.

WEEKNIGHT PORK CHOPS

Steps:

• Cook the stuffing according to the box directions, put to one side.
• Melt the butter in a large skillet, and saute the onion and apple slices for 10 mins, until onion is soft.Remove from skillet and place in the bottom of a casserole dish.
• Sprinkle the brown sugar over the top of the onion apple mixture.
• Add the pork chops to the skillet and lightly brown on both sides ( about 5 mins ).
• Place the pork chops on top of the apples and onions, and sprinkle with the pepper.
• Lastly cover the chops with the ready made stuffing.
• Cover with foil and bake in a 350 degree oven for 1 hour.