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| Grilled Pork Chops |
4 boneless Pork Chops, 1 inch thick
Marinade:
1 1/2 cup Vegetable oil
3/4 cup Soy Sauce
1/4 cup Worcestershire Sauce
2 Tablespoons dry Mustard
2 1/2 teaspoons Salt
1 tablespoon Black Pepper
1/2 cup Wine Vinegar
1 1/2 teaspoons Parsley Flakes
1 clove Garlic, chopped
1/3 cup Lemon Juice |
Mix all of the Marinade ingredients together and pour over Pork Chops in a glass bowl
or ziploc bag. Marinate for several hours, turning occasionally.
Grill over
medium, indirect heat until desired doneness is achieved.
Serves 4. |
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| Pork Chops with Herbs |
4- 7 ounce boneless Pork Chops
1 teaspoon rosemary
1/2 teaspoon sage
1/2 clove garlic, chopped
Salt and freshly ground black pepper
1 cup water
1/2 cup dry white wine |
Mix the rosemary, sage, garlic, salt and pepper. Rub the pork chops with the mixture.
Place
the pork chops in a large greased skillet, add the water and cover. Simmer until all the water
has evaporated, about forty-five minutes. Remove the cover and brown the pork chops in their
own fat.
Add the wine and cook about one minute, turning the pork chops occasionally. The wine
should be almost evaporated before serving.
Serves 4. |
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| Paprika Pork Chops |
6- 7 ounce boneless Pork Chops
1 clove garlic, finely chopped
1 teaspoon caraway seeds
2 teaspoons paprika
Salt and freshly ground black pepper to taste
1 cup dry white wine |
Arrange the pork chops in a shallow heatproof casserole so that they do not touch. Mix the
garlic, caraway seeds, paprika, salt and pepper and sprinkle over the pork chops. Add the wine.
Cover and let the pork chops marinate in the refrigerator two to three hours.
Preheat oven to a
slow 300 degrees F. Bake the pork chops in the marinade, uncovered, until tender, about one hour.
Add more wine if necessary.
Serve with buttered noodles and the pan sauce.
Serves
6. |
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| Tangy Citrus Pork Chops with Rice |
6 boneless Pork Chops, 6 or 7 ounces each
3 tablespoons salad oil
1 1/2 cups raw rice
Salt to taste
6 large onions, sliced
6 lime or lemon slices
6 tablespoons chili sauce
3 cups tomato juice or water
1/2 teaspoon hot pepper sauce |
Preheat oven to a moderate 325 degrees F.
In a Dutch oven, heat the oil, add the pork chops and
brown on both sides. Remove the pork chops and drain off all but four tablespoons of the fat.
Stir in the raw, dry rice, coating all the grains with fat. Arrange the pork chops on top of
the rice and sprinkle with the salt. Place a slice of onion, a slice of lime and a spoonful of
chili sauce on each pork chop. Add the tomato juice and hot pepper sauce, cover tightly and
bake until the pork chops are tender, about one hour.
Serves 6. |
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| Polish Pork Chops |
4 boneless Pork Chops, 6 to 7 ounces each
3 tablespoons chopped onion
1 cup tomato sauce
1/2 cup sour cream
1 small dill pickle, chopped
3 tablespoons dry sherry
Salt and freshly ground black pepper to taste |
In a lightly greased skillet brown the pork chops on both sides over brisk heat. Cover, reduce
the heat and cook slowly until the pork chops are almost tender, about twenty minutes.
Add the
onion, cover and continue cooking until the pork chops are tender and the onion is soft, about
five minutes longer. Add the tomato sauce and sour cream and heat to simmering. Do not boil
sauce after sour cream has been added or it will curdle.
Stir in the pickle, sherry, salt and
pepper.
Serves 4. |
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| Pork Chops Charcutiere |
6 boneless Pork Chops, 6 to 7 ounces each
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1/4 cup each finely chopped shallots and onion (or all onion if shallots are not available)
3/4 cup dry white wine
1 1/2 cups canned beef gravy
2 tablespoons cold butter
1 tablespoon Dijon or Dusseldorf mustard
3 small sour gherkins, cut into julienne strips |
Sprinkle the pork chops with salt and pepper. Heat the oil in a skillet and brown the pork
chops on both sides. Cook twenty minutes or until cooked through. Transfer to a warm platter.
Pour off all but two tablespoons of fat from the pan and add the shallots and onions to the
skillet. Cook, stirring, two minutes.
Add the wine to the skillet and stir to dissolve brown particles in the bottom of the pan. Cook
until the wine is totally reduced. Add the brown sauce and cook about twelve minutes.
Turn off the heat and stir in the cold butter. Add the mustard and stir. Do not reheat. Add
the gherkins. Spoon a little sauce over each pork chop and serve the remainder in a sauceboat.
Serves 6. |
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| Braised Pork Chops |
6 boneless Pork Chops 6 to 7 ounces each
3 tablespoons butter or bacon fat
1 large onion, chopped
1 teaspoon flour
2 teaspoons salt
2 teaspoons prepared mustard
Freshly ground black pepper to taste
1 cup beef broth
2 tablespoons chopped dill pickle |
In a skillet heat two tablespoons of the butter, add the pork chops and brown on both sides.
Remove the pork chops from the pan.
Heat the remaining tablespoon of butter in the skillet, add the onion and saute for three minutes.
Add the flour, salt, mustard, and pepper and stir until well blended. Gradually add the heated
broth and chopped pickle and simmer five minutes.
Return the pork chops to the skillet and spoon the sauce over them. Cover and simmer until the
pork chops are tender, about fifteen minutes.
Serves 6. |
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| Pork Chops with Rye Bread Stuffing |
6 boneless Pork Chops 6 to 7 ounces each
2 tablespoons butter
1 medium onion, chopped
1 large clove garlic, minced
1 1/2 cups soft rye bread crumbs
3/4 teaspoon salt
1/2 teaspoon caraway seeds
1/4 cup chopped parsley
1 egg, slightly beaten
3 tablespoons water
1 cup broth or water
2 tablespoons flour |
Cut pockets into the sides of the pork chops. Preheat oven to a moderate, 350 degrees F.
In a skillet, heat the butter and saute the onion and garlic for about five minutes. Remove from
heat. Combine with the bread crumbs, salt, caraway, parsley, egg and three tablespoons of water
and mix well.
Stuff the pockets made in the pork chops with the mixture, closing the openings
with toothpicks.
Place the pork chops in a baking pan and season to taste with additional salt and pepper. Cover
tightly and bake thirty minutes. Uncover and continue baking until brown and tender, about
thirty minutes longer. Remove pork chops to a heated platter.
Pour off fat from the pan. Add broth to the pan and bring to a boil. Thicken with flour mixed
with a little water.
Serves 6. |
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| Barbeque Pork Chops |
4 boneless Pork Chops, 1 to 1 1/2 inches thick
Marinade:
2 cups Soy Sauce
1 cup Water
1/2 cup Brown Sugar
1 Tablespoon dark Molasses
1 teaspoon Salt
Barbecue Sauce:
1/3 cup Water
1- 14 oz. bottle Ketchup
1- 12 oz. bottle Chili Sauce
1/2 cup Brown Sugar
1 Tablespoon dry Mustard |
Combine Marinade ingredients and place Pork Chops in a glass bowl or ziploc bag
with the mixture. Marinate overnight.
Remove Pork Chops from the Marinade and
discard the liquid. Place Pork Chops in a baking dish, cover tightly and bake
at 350 degrees F for two hours.
While the Pork Chops are baking, mix all of the
barbecue sauce ingredients together in a pan and bring to a slight boil on the
stove top. Remove the Pork Chops from the oven after two hours and pour the
barbecue sauce over the Pork Chops. Return to oven, cover, and continue baking
for thirty minutes or until tender.
Serves 4. |
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| Pork Chops with Basil |
8- boneless Pork Chops, 6 or 7 ounces each
Flour for dredging
Garlic salt to taste
Olive oil
2 teaspoons chopped fresh basil
1/2 cup Marsala wine (apricot or plum juice may be substituted) |
Preheat oven to a slow 250 degrees F.
Combine flour and garlic salt in a paper bag, add the pork
chops and toss lightly until they are thoroughly covered with the mixture. Brown pork chops in
a heavy skillet, using enough olive oil to cover bottom of skillet.
Arrange the pork chops neatly in a shallow ungreased baking dish without letting them overlap.
Sprinkle with basil. Cover the dish well with aluminum foil. Bake until the pork chops are
tender, about one and one-half hours. Skim off the fat.
Add the wine or fruit juice to the baking dish, remove the cover and continue to cook, basting
occasionally, until the liquid bubbles.
Serves 8.
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| Pork Chops Neopolitan |
6 boneless Pork Chops, 6 to 7 ounces each
2 tablespoons olive oil
1 clove garlic
Salt and freshly ground black pepper to taste
3 tablespoons tomato paste
3 tablespoons dry white wine
1 green pepper, finely chopped
1 pound fresh mushrooms, sliced |
In a heavy skillet heat the oil, add the garlic and cook until browned. Discard the garlic.
Add the pork chops and brown on both sides. Sprinkle the pork chops with salt and pepper.
Add
the remaining ingredients, cover and simmer over low heat until the pork chops are tender and
cooked through, about thirty to thirty-five minutes.
Serves 6. |
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| Beer and Honey-Mustard Marinated Pork Chops |
1 cup beer (substitute ginger ale)
1/2 cup prepared mustard
1/2 cup honey
1/4 cup vegetable oil
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
6 boneless Pork Loin Chops (6 ounces each)
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In a bowl combine the first eight ingredients; mix well. Pour one cup of the marinade into a
resealable plastic bag; add the pork chops. Seal the bag and turn to coat the pork well.
Refrigerate for at least one hour.
Set aside 1/2 cup of the marinade for basting and 3/4
cup for serving. Cover and refrigerate them both.
Coat grill rack with non-stick
cooking spray before lighting the grill. Drain the marinade from the pork and discard it. Grill
the pork chops, uncovered, over medium heat for 15 minutes or until the juices of the meat run
clear. Be sure to baste the chops with the 1/2 cup of reserved marinade, occasionally, while
grilling.
Serve pork chops with the 3/4 cup of reserved sauce.
Serves 6. |
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| Stuffed Pork Chops and Sour Cream Gravy |
4- 7 ounce Pork Chops
2 tablespoons fat drippings or vegetable oil
1 medium onion, chopped
1 cup chopped mushrooms
1 cup bread cubes or coarse crumbs
1 tablespoon chopped parsley
1/4 teaspoon salt
1/4 teaspoon sage or poultry seasoning (optional)
Ground black pepper to taste
2 tablespoons sour cream, approximately
1/4 cup water
Sour Cream Gravy:
Pork drippings
1 1/2 cups water
3 tablespoons flour
1/2 cup sour cream
Salt
Ground black pepper
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Cut side pockets into the pork chops. Preheat oven to a moderate 350 degrees F.
In a skillet heat the drippings or oil, add the onion and saute until transparent. Add the
mushrooms and cook, stirring often, about two minutes. Add the bread crumbs, parsley and
seasonings and stir together well. Add enough sour cream to moisten the mixture.
Stuff the pork chop pockets with the mixture and close the openings with toothpicks. Sprinkle
lightly with additional salt, sage and pepper.
Arrange the pork chops in a baking dish, add one-quarter cup water and bake, covered, thirty
minutes. Remove the cover and bake uncovered until brown and tender, about thirty minutes
longer.
Reserve the baking pan drippings for the sour cream gravy. Pour the drippings from the baking pan into a bowl. Add the water to the pan and scrape loose
all the brown particles in the pan sticking to the sides and bottom.
Skim the fat from the drippings and place three tablespoons of the fat in a sauce pan, discard
the remainder. Stir the flour into the fat and brown. Slowly add the water from the pan and
the drippings from the bowl and cook, stirring, until thickened.
Add the sour cream and heat gently, while beating with a whisk or rotary beater. Do not let
boil. Correct the seasonings and serve over pork chops.
Serves
4. |
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| Breaded Pork and Ham Roll-Ups |
1 egg
1/3 cup milk
1 1/4 cups dry bread crumbs
1 teaspoon seasoned salt
4 boneless Pork Loin Chops, sliced thin (1/4 inch)
4 thin slices deli ham
2 tablespoons vegetable oil, divided
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In a shallow bowl, lightly beat egg and milk. In another shallow bowl, combine bread crumbs and
seasoned salt.
Flatten pork chops to 1/8 of an inch thickness with a mallet, between two pieces of wax paper.
Place a ham slice on each pork chop, folding in sides and ends and roll-up. Secure each with a
toothpick. Dip each roll-up in egg mixture, then coat with crumb mixture.
In a large skillet over medium-high heat, brown roll-ups in one tablespoon of the oil for two
minutes on each side.. Add remaining oil. Cook 10 to 12 minutes longer or until meat juices run
clear, turning occasionally. Discard toothpicks before serving.
Serves 4. |
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| Pork Chops in Sour Cream |
6 boneless Pork Chops
3/4 teaspoon dried sage, crushed
1/2 teaspoon salt
2 tablespoons shortening
2 medium onions, sliced
1 beef bouillon cube
1/2 cup sour cream
1 tablespoon flour
2 tablespoons snipped parsley
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Rub pork chops with a mixture of sage, salt, and a dash of pepper. Brown pork chops lightly on
both sides in melted shortening in a hot skillet. Drain off excess fat; add onions. Dissolve
bouillon cube in 1/4 cup boiling water. Pour over chops. Cover and simmer for 30 minutes or
until meat is done. Place meat on serving platter.
Prepare gravy by combining sour cream and flour in small bowl. Slowly stir in meat drippings.
Return mixture to skillet; cook and stir just until boiling. Add water till desired consistency
is reached. Serve over pork chops; garnish with parsley.
Serves 6. |
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| Pork Chops with Rosemary |
6 boneless Pork Loin Chops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 shallots, finely chopped
1/2 cup dry vermouth
1 tablespoon fresh rosemary
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Lightly grease bottom of large skillet and heat over medium-high heat. Add pork chops and brown
on both sides. Sprinkle with salt and pepper. Add the shallots and vermouth. Over high heat,
heat to boiling, reduce heat to low, cover and simmer 10 to 15 minutes or until
fork-tender.
Remove the pork chops and skim any fat from the pan juices. Sprinkle fresh rosemary over the
pork chops, then spoon pan juices over the chops. Serves 6. |
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| Pork Chops and Kraut |
1 tablespoon vegetable oil
6 boneless Pork Loin Chops
1/2 teaspoon caraway seeds
1 bay leaf
1 tablespoon dark brown sugar
1/2 cup dry vermouth
2 pounds sauerkraut, rinsed and drained
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In a large skillet over medium heat, heat oil until hot. Fry pork chops quickly until browned. Drain off fat. Add caraway seeds, bay leaf, brown sugar and vermouth; heat to boiling. Reduce heat to low; cover and simmer seven to ten minutes. Add sauerkraut and heat through.
Serves 6. |
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| Pork Chops with Herb Stuffing/Wine Sauce |
6- 7 ounce Pork Chops
Salt and freshly ground black pepper to taste
1/4 cup butter
3/4 cup chopped onion
1/4 cup chopped celery
1 1/2 cups bread cubes
1 teaspoon dried fennel seeds, crushed
1/2 cup chopped parsley
1/4 cup heavy cream, approximately
Dry white wine
1 teaspoon cornstarch for each cup of liquid to be thickened |
Preheat oven to a moderate 350 degrees F.
Cut pockets into the sides of the pork chops. Sprinkle
the pork chops inside and out with salt and pepper.
In a heavy skillet heat three tablespoons of the butter, add the onion and celery and cook until
the onion is transparent. Add the bread cubes, fennel seeds and parsley and remove from the
heat. Add enough heavy cream to moisten the mixture.
Stuff the pork chop pockets with the mixture and close the openings with toothpicks. In a Dutch
oven melt the remaining butter, add the pork chops and brown on both sides. Add wine to a depth
of one-quarter inch, cover and bake for one hour.
Transfer the pork chops to a warm platter and keep hot.
Bring the remaining sauce to a boil.
Mix the cornstarch with a little water and stir into the sauce. Correct the seasonings as the
sauce thickens then serve with the pork chops.
Serves 6. |
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| Spicy Pork Chops |
Ingredients
1 Tbsp. olive oil
1 tsp. chili powder
2 cloves garlic, minced
1/2 tsp. oregano, or 2 tsp. fresh, chopped
1/4 tsp. red pepper flakes
1/4 cup red wine vinegar
1/4 tsp. sugar
4 boneless pork loin chops, about 4 oz. each
4 whole wheat rolls |
Instructions
Prepare grill or broiler. Combine first 5 ingredients in a small heavy
skillet over medium heat. Sauté 2-3 minutes. Remove from heat and let
cool 3 minutes. Stir in vinegar and sugar. Arrange pork chops
in a baking dish. Pour marinade over pork and turn to coat. Cover and
marinate in the refrigerator at least 20 minutes. Grill or broil pork chops
6-7 minutes per side or until cooked throughout. Season with salt to taste. Serve with rolls.
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| Cajun Pork Chops |
1/4 cup vegetable oil
6 Boneless Pork Chops
Salt and pepper to taste
1 cup Italian salad dressing
Two 6 oz cans mushrooms steak sauce
One 4 oz can mushroom stems and pieces
1-1/2 tbs browning sauce
1 cup water or more if needed |
| Season pork chops with salt and pepper. Put in a plastic container and pour Italian Dressing over the chops. Cover and refrigerate for 24 hours. Drain pork chops, reserve dressing and put 5 to 6 quart Dutch oven and cook over medium high heat with the 1/4 cup of oil. Brown chops on both sides. Add reserved dressing, browning sauce and water. Cook chops until tender adding water if necessary. Stir often. Add the mushroom steak sauce and mushrooms with liquid. Taste for seasoning and adjust. Simmer 20 more minutes. Serve with hot cooked rice and coleslaw.
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