Any quick and easy pork chop recipes?
I layed out some pork chops to thaw and I have nooooo idea what I am going to do with them. Throw anything at me, as long as it doesn’t involve a slow cooker because well — I am a little too late for that! (It is 3:30 in the afternoon). No food allergies and no specific preference….I love pork chops any and every way but unfortunately, I’ve never made them myself. Any suggestions?! Thanks ahead!
I got this recipe from my friend Chef Renee and it is AWESOME! I do not however use the lemons at the end
Parmesan-Crusted Pork Chops
Ingredients
* 2 large eggs
* 1 cup dried Italian-style bread crumbs
* 3/4 cups freshly grated Parmesan
* 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
* Salt and freshly ground black pepper
* 6 tablespoons olive oil
* Lemon wedges, for serving
Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
http://www.porkchoprecipes.net/
Shake and bake
place in an oven baking dish and cover with tin of mushroom soup and bake
Section and onion and a green pepper. Bread the pork chops with some bread crumbs or cracker crumbs with salt and pepper and some spices that you like. Brown on both sides, then add the onion and pepper( toss in some garlic too for flavor). Then pour in some wine and cover for 1/2 hour in the oven at 350 take the cover off and do another half hour. Put a little cheese over the top. And eat, You can also add the potatoes to the mix just before the cover goes on. Then take out the potatoes and chops and make gravy.
try this: first take a rolling pin and flatten the chops a little so that the cook faster(or u can make holes with a fork). then fry them slowly on a greased frying pan checking till the meat is tender and there is a lovely golden brown on both sides. please do not get the meat burnt. cook in medium or slow heat so the sides do not burn & the meat is properly cooked. now salt it just a lil & keep aside. put some chopped onions, garlic and ginger paste on the same unwashed greased pan, add a lil oil & fry till caramelizes. now put a lil tobasco sauce or any hot sauce, lil tomato ketchup and ground pepper as per taste. add the fried pork chops. add salt as per taste. cook for two or three more minutes and enjoy a simple pork chop dish with fresh bread(any type u like).
Take the porkchop and put it into a bowl. mix in chopped onions, chives, oregeno, or whatever herbs you like. Then make it into a wad about the size of a brain (no, not your little brothers size) and stretch it over a baking pan. put three slices of bacon over the top (to keep in moisture) and bake at 350 degrees for about an hour or until thoroughly cooked (check every ten minutes after the 30 minute mark). I made it the night before last. D-licious! MMM!
grill pork chop
PORK CHOPS
Ingredients
* 1 cup Italian-style salad dressing
* 1/2 cup Worcestershire sauce
* 1/2 cup applesauce
* 1/4 cup hot pepper sauce
* 1 lime, juiced
* 6 bone-in pork chops
Directions
1. Mix together the Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice in a bowl. Pour the marinade over the pork chops, and refrigerate in marinade for 6 hours or overnight.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the chops from the marinade, and pour marinade into a saucepan. Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute. Place the pork chops onto the preheated grill, and grill until well browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the marinade baste to cook completely onto the chops