Panfried Pork Chop Recipes

If you wonder how you can make good pork chop recipes then this is your lucky day. I have some tips for you that can help you to grill up a few really good, moist chops. I say who has not had somebody fix them up few chops that were not as difficult as tasty and just about as shoe leather?

Chops aren’t that hard to barbeque. Really, they are kind of easy to grill up. Here is possibly the most important point of all, and that is to brine your pork, although it could be tenderloin, the chops, or the whole loin. Brining is the possible the best way to have you can guarantee that your meal will be damp.....while you do not overcook the pork.

I mean, I hand out tips for a great pork chop recipes all day long, but if we only grill something till it is passed the point of not going back on the barbeque, then all the tips in the world are not going to help us.

Prep Time: 30 Minutes Start to Finish: 30 Minutes Makes: 4 servings.

4 boneless pork loin chops, ½ to ¾ inch thick (4

oz each), trimmed of fat

¼ teaspoon seasoned salt

¼ teaspoon dried thyme leaves

1⁄8 teaspoon garlic powder

1⁄8 teaspoon pepper

1 tablespoon vegetable oil

½ cup apple cider

¼ cup brandy or additional apple cider

1 tablespoon butter

1. Sprinkle both sides of pork chops with seasoned salt, thyme, garlic powder and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork chops; cook about 5 minutes or until bottom sides are browned.

2. Turn pork chops; reduce heat to medium-low. Cook 5 to 10 minutes longer or until pork is no longer pink in center. Remove pork chops from skillet to serving platter; cover to keep warm.

3. Add cider and brandy to skillet. Heat to boiling, stirring to loosen brown particles from bottom of skillet; reduce heat to low. Add butter. Simmer uncovered 1 to 3 minutes, stirring frequently until slightly thickened. Serve sauce over pork chops.

1 Serving: Calories 250 (Calories from Fat 130); Total Fat 15g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 75mg; Sodium 150mg; Total Carbohydrate 4g (Dietary Fiber 0g); Protein 24g % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: ½ Starch, 3 Lean Meat, 1 Fat Carbohydrate Choices: 0

Bone-In Pork Chops with Cider Sauce: Substitute 4 bone-in pork loin chops, ½ inch thick, for the boneless chops. Cook pork chops about 5 minutes on each side or until browned. Reduce heat to low. Cover; cook about 10 minutes longer or until pork is no longer pink in center.

Pork Chops with Mustard-Chive Cream Sauce: Make pork chops and keep warm as directed above. Add ¼ cup dry sherry to skillet. Heat to boiling, stirring to loosen brown particles from bottom of skillet. Stir in ½ cup whipping cream, 1 tablespoon country-style Dijon mustard, 2 teaspoons chopped fresh chives, 1⁄8 teaspoon salt, and 1⁄8 teaspoon pepper. Simmer uncovered 3 minutes, stirring frequently until slightly thickened. Serve sauce over chops.

Spicy Southwestern PorkChops: Omit all ingredients except pork chops. In a small bowl, mix 1 teaspoon chili powder, 1 teaspoon ground chipotle chile powder, ½ teaspoon ground cumin, ¼ teaspoon salt, ¼ teaspoon ground red pepper (cayenne), ¼ teaspoon garlic powder and 1⁄8 teaspoon black pepper; rub mixture on both sides of chops. Cook as directed above. (Pork chops will get very dark from the spice coating.)

DID YOU LIKE THIS RECIPE ? THEN SHARE IT WITH YOUR FRIENDS.