Time 30m Yield 4 servings. Number Of Ingredients 10 Steps:
Sprinkle pork chops with salt and pepper. In a large nonstick skillet, cook chops in oil over medium heat for 4-6 minutes on each side or until a thermometer reads 160°. Remove and keep warm., Add the coffee, steak sauce, molasses, garlic powder and thyme to the pan. Bring to a boil; cook until liquid is reduced by half. Whisk in chocolate until melted. Return pork chops to pan; heat through.
Time 1h Yield 6 Number Of Ingredients 7 Steps:
Over medium-high heat, melt butter in a large saucepan. Add pork chops and cook until browned on both sides. Season with salt and pepper. Top with onion slices. In a bowl, stir together soup, ketchup and Worcestershire sauce. Pour soup mixture over pork chops. Cover pan and simmer until meat is no longer pink inside and thermometer reads 145 degrees F (63 degrees C), about 40 to 60 minutes.
Time 1h Yield 6 Number Of Ingredients 7 Steps:
Over medium-high heat, melt butter in a large saucepan. Add pork chops and cook until browned on both sides. Season with salt and pepper. Top with onion slices. In a bowl, stir together soup, ketchup and Worcestershire sauce. Pour soup mixture over pork chops. Cover pan and simmer until meat is no longer pink inside and thermometer reads 145 degrees F (63 degrees C), about 40 to 60 minutes.
Time 35m Yield 1 serving(s) Number Of Ingredients 9 Steps:
Season chop with pepper; place in a small nonstick skillet. In a small bowl, combine all ingredients except 1 tablespoons water and cornstarch. Pour over pork. Bring to a boil. Reduce heat; cover and simmer 20-25 minute or until meat thermometer reads 160 degrees. Remove pork chop and keep warm. Stir together cornstarch and 1 tablespoons water and stir into the pan juices. Bring to a boil and cook 1 minute or until thickened. Pour over pork.
Time 40m Yield 2 serving(s) Number Of Ingredients 8 Steps:
In a resealable plastic bag, combine flour and pepper. Add pork chops and shake to coat. In a small nonstick skillet coated with nonstick cooking spray, brown pork chops on both sides. In a small bowl, combine the broth, ketchup, Worcestershire sauce and mustard; pour over pork and turn to coat. Reduce heat; cover and simmer for 20-30 minutes or until meat is tender. Remove chops and keep warm. Reduce heat to low. Stir in sour cream into pan juices; heat through (do not boil). Pour over chops.
Time 40m Yield 4 servings. Number Of Ingredients 12 Steps:
Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, cook chops in 1 teaspoon oil over medium heat for 2-3 minutes on each side or until browned. Remove and keep warm. , In the same skillet, saute onion in remaining oil until tender. Stir in the tomatoes, chilies, water, sauce mix and 2 tablespoons olives. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Return chops to the pan; top with green pepper rings. Cover and simmer for 9-12 minutes or until meat is tender. , Remove chops and pepper rings; keep warm. Stir sour cream into sauce until blended. Serve with pork and rice. Garnish with remaining olives.
More about “saucy chops ii recipes”
Yield 2 servings Number Of Ingredients 10 Steps:
Season pork chops with salt and sprinkle evenly with 1/2 tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won’t be fully cooked); reduce heat to medium. Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes. Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes. Add rosemary, capers, and 1/2 cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified. Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°F). Transfer pork chops to plates and spoon sauce over.
