Time 35m Yield 4 Number Of Ingredients 8 Steps:
Season pork chops on all sides with Montreal steak seasoning. Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat. Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.
Time 20m Yield 4 servings. Number Of Ingredients 6 Steps:
Sprinkle pork chops with lemon juice. In a small bowl, combine the parsley, rosemary, thyme and pepper; rub over chops., Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Time 25m Yield 2 servings. Number Of Ingredients 10 Steps:
In a small bowl, combine the parsley, marjoram, sage, garlic powder, salt and pepper. Brush both sides of pork chops with 1 teaspoon oil; rub with herb mixture., In a large nonstick skillet, cook chops in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm. Add broth and sherry or additional broth to skillet, stirring to loosen browned bits. Bring to a boil. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until a thermometer reads 160°. Serve chops with pan juices.
Time 15m Yield 4 Number Of Ingredients 11 Steps:
Mix parsley, marjoram, thyme, sage, garlic powder, onion powder, salt, and cinnamon together in a bowl. Rub 1/2 teaspoon of the herb mixture over each pork chop. Store remaining herb mix in an airtight container for later use. Heat oil in a large skillet over medium heat. Cook pork chops in skillet until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Time 25m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Heat oil in large skillet. Over medium-high heat, add chops and cook until golden brown on both sides (2 to 4 minutes) Reduce heat to low and cook, turning often until chops are cooked through (10 to 12 minutes) Remove from pan and keep warm. Add remaining ingredients to the skillet and increase heat to high. Bring to a boil and cook, stirring up bits stuck to pan, until thickened (1 to 2 minutes) Serve sauce over chops. Variation 1: Replace lemon juice and water with 3/4 cup dry white wine. Variation 2: Replace lemon juice and water with 3/4 cup heavy cream and 3/4 cup chicken broth and replace dried thyme with dried tarragon.
Time 15m Yield 4 Number Of Ingredients 11 Steps:
Mix parsley, marjoram, thyme, sage, garlic powder, onion powder, salt, and cinnamon together in a bowl. Rub 1/2 teaspoon of herb mixture over each pork chop. Store remaining herb mix in an airtight container for later use. Heat oil in a large skillet over medium heat; add pork chops and cook until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Time 25m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 450 degrees F (230 degrees C). Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet. Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Time 2h Yield 7 servings. Number Of Ingredients 16 Steps:
Combine the first 8 ingredients; rub over both sides of pork chops. In a Dutch oven, brown chops in oil for 2-3 minutes on each side. Remove and set aside. In the same pan, saute onions and garlic for 2 minutes. Add carrots and broth. Bring to a boil; reduce heat., Return chops to pan. Cover and bake at 325° until meat and vegetables are tender, 1-1/2 to 2 hours. If desired, thicken pan juices. Serve with potatoes and if desired, top with chopped fresh thyme. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 145°, stirring occasionally.
Time 15m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large bowl, combine the first five ingredients; stir until sugar is dissolved. Pour 1-1/2 cups into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving.
Time 6h35m Yield 4 Number Of Ingredients 11 Steps:
In large nonmetal bowl, combine all brine ingredients; mix well. Add pork chops. Cover bowl; refrigerate 6 to 8 hours to marinate. In small bowl, combine all remaining ingredients; mix well. Set aside. Heat grill. Remove pork chops from brine; discard brine. Pat pork chops dry with paper towels. Rub brown sugar-herb mixture into both sides of pork chops. When ready to grill, place pork chops on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 20 to 25 minutes or until no longer pink in center, turning once.
Time 40m Yield 6 Number Of Ingredients 10 Steps:
Trim excess fat from chops. Heat skillet over medium heat, and rub a piece of fat over the bottom of the pan. Cook chops, turning occasionally, until browned on both sides (4 to 6 minutes). Season chops with garlic salt, rosemary, and basil. Arrange slices of orange and lemon over meat, and pour coffee liqueur and 1/4 cup water over all. Cover, and simmer for 30 minutes, or until meat is tender. Blend cornstarch with remaining 1/4 cup water, and stir into pan liquid; cook until thick. Sprinkle with green onions, and serve.
Time 35m Yield 4 Number Of Ingredients 7 Steps:
Mix all ingredients. Spread rub evenly on pork chops. Cover and refrigerate 15 minutes. Brush grill rack with oil. Heat coals or gas grill for direct heat. Cover and grill pork chops over medium heat 12 to 15 minutes, turning once, until no longer pink in center.
Time 25m Yield 4 servings. Number Of Ingredients 6 Steps:
In a shallow bowl, melt butter. In a large resealable plastic bag, combine the potato flakes, cheese and garlic powder. Dip chops, one at a time, in butter, then place in bag; seal and shake to coat., In a large skillet, cook chops in oil over medium heat for 7-8 minutes on each side or until a thermometer reads 160°.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Brush chops with lemon juice. In a small bowl combine oil,herbs and pepper,mix well. Rub herb mixture on both sides of chops. Arrange in a baking dish,cover and refrigerate 4 hours to overnight. Place pork chops on grill about 5 inches over coals,grill 12-15 minutes,turning once. Garnish with fresh herbs. Note:if using dried herbs reduce anounts by 1/2-1/3.
More about “herbed pork chops with homemade rub recipes”
Time 4h15m Yield 4 serving(s) Number Of Ingredients 12 Steps:
To brine the chops: Heat the water, salt, sugar and molasses in a pan, stirring occasionally, until the sugar and salt dissolve. Pour into a large zip-lock bag or a tupperware container and let cool down slightly, then add the ice cubes. When the brine is cold, add the chops. Refrigerate for at least 4 hours, but no more than 6. Remove the chops from the brine, dry completely with paper towels. Discard the brine. In a small bowl, combine the rub ingredients and mix well. Lightly rub the mixture into both sides of each pork chop. If using a gas grill, set one side on low, the other medium high. If using a charcoal grill, arrange the coals so that there are thicker and thinner layers of coals for varying degrees of heat. When the thicker layers of coals are hot, set the chops directly over them, or over the hottest part of the gas grill. Sear the chops over the hot area for about 1 1/2 minute. per side, then move them to the less hot areas. Cover the grill and continue to cook until the chops reach an internal temperature of 145 degrees F. (about 3 minutes more per side). Transfer to a platter and let rest, uncovered for about 5 minutes before serving. NOTE: You could cook this chops inside in a frying pan. Just cook the 1 1/2 minutes per side over medium high heat, then put the pan in the oven at 375 degrees and let the chops finish cooking.
