Pork Chops

 

The simplest thing in the world to make is pork chops but too many times they come out dry, over cooked and no flavor.  Why?  Because many people don't know the secret to cooking pork chops. This is simple, easy and trust me when I say, you will never cook them another way.

2 bone-in pork rib or center-cut chops

1 tsp. vegetable oil

Salt & ground black pepper

½ tsp. sugar (it makes all the difference in browning)

Rub both sides of chops with oil and sprinkle with salt and pepper.  Sprinkle sugar on ONE side of chops.

Turn on burner to medium heat.  Place chops, sugared side down in a cold non-stick skillet (cast iron is the way to go), with bony ribs facing center.  Cook until lightly browned (4-9 minutes).  Chops should be sizzling after 2 minutes...if they are not, crank up the heat a little.  

Using tongs, flip the chops and position in same manner with bone facing center. Cover, reduce heat and cook until center of each chop registers 140º on meat thermometer (about 3-6 minutes).  Chops will barely brown on second side.  

Transfer chops to platter, tent with foil and let rest 5 minutes.  Add any juices accumulated in plate back to skillet, turn heat to high and scrap skillet to mix in any meaty pieces and salt & pepper. Adjust seasonings to your liking.  Return chops to skillet, turning to coat with juices.  

Serve chops immediately, pouring remaining juices over top.

Enjoy. ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries

Pork Chop Stroganoff

Spicy Pork Chop Stroganoff w/Mushroom Sauce & Peas

1¼ lb pork chops

2 cups plain potato chips, pulverized until the oil is coming out

2½ cups corn tortilla chips, pulverized

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

¾ tsp ground black pepper

½ cup whole wheat flour

¾ cup half & half

1 can cream of mushroom soup

½ cup water or chicken broth

2 cups egg noodles

¾ cup frozen peas

Oil for frying

Cook and drain noodles according to package directions.  Set aside.

Cut pork chops into 1½-2 inch pieces, remove bone if present.  Soak in half and half for ten minutes.

In shallow bowl combine potato chip crumbs, tortilla chip crumbs, cumin, and chili powder; toss to combine.  In a zip lock bag combine flour, garlic powder and pepper and shake to combine. 

Remove pork from half and half shaking off liquid back into the bowl.  Add pork to flour mixture and shake until all pieces are coated well.  With a few at a time dip back in half & half mixture to coat well.  Roll in chip crumb mixture.

Cover the bottom of a cast iron fry pan well with canola or corn oil and heat until hot on medium high.  Cook pork for three-five minutes per side until crisp and brown. 

Meanwhile combine mushroom soup with water or chicken broth in medium sauce pan.  Heat until it just starts to bubble and add peas and noodles.  Place mixture of noodles on plate, top with pork and serve.

© Crackerberries 2013

Pork Loin Chops

Red Pepper + Chipotle Stuffed Pork Loin Chops

2 Pork Loin Chops (½-¾ lb)

1 red bell pepper, julienned

¼ cup chipotle in adobo sauce

¼ cup pear butter (or applesauce)

1 tbsp vegetable oil

1 tsp fresh ground pepper

Finely chop the chipotle peppers and combine sauce and peppers in a small bowl with pear butter or applesauce.  Butterfly the chops by slicing horizontally through the meat leaving ½ inch in the center; gently pound the chops to ¼” thickness.  Spread with the sauce and roll up chops.  Secure with toothpicks.  Heat oil in large cast iron skillet; season pork rolls with fresh ground pepper.  Sauté the pork rolls on all sides until golden and browned.  Transfer to lightly greased baking dish and pour remaining sauce over top.  Bake at 350º for 20-30 minutes.  Slice and serve.

© Crackerberries 2011

Pork Chops in Strawberry Chipotle Sauce

Pork Chops with Strawberry Chipotle Sauce

¾ lb pork tenderloin chops

¼ tsp garlic powder

½ tsp fresh ground pepper

1 tbsp lime juice

½ cup strawberry fig preserves

¼ cup chipotle in adobo sauce

1 tbsp vegetable oil

Chop chipotle peppers very fine.  Combine lime juice, preserves and chipotles in adobo sauce in medium sauce pan.  Heat to boiling and then reduce heat; simmer 15 minutes.

Sprinkle pepper and garlic powder on both sides of pork chops.  Heat oil in cast iron fry pan; cook chops for about 5 minutes per side on medium heat.  Spoon sauce over chops and serve.

© Crackerberries 2011

Fiery Smothered Pork Chops

1 lb sliced pork loin (½ inch thickness)
½ Tbsp Jamaican-Jerk seasoning
1-3 chipotle peppers in adobo sauce, finely chopped
14½ oz can of Tex-Mex style diced tomatoes
1 medium onion, finely sliced
1 tsp vegetable oil

Rub both sides of the sliced pork loin chops with the Jamaican-Jerk seasoning; set aside. In cast iron fry pan, heat the oil and add the onion and chipotle pepper (add more peppers to add even more spicy); cook about 2 minutes, stirring often (until that hot pepper burns the inside of your nose). Push mixture to one side of fry pan.

Add pork to cleared side of fry pan and cook about 3-4 minutes per side until browned. Add tomatoes and heat until boiling. Reduce heat, cover and cook 10 more minutes or until pork chops are no longer pink inside. Serve with cooked white rice.




© Crackerberries 2011