Time 50m Yield 6 servings. Number Of Ingredients 7 Steps:
Place pork chops in a 13x9-in. baking dish coated with cooking spray. Combine remaining ingredients; pour over chops. Cover and bake at 350° for 30 minutes. Bake, uncovered, 10-15 minutes longer or until a thermometer reads 160°.
Time 45m Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil. In a bowl, stir together the barbecue sauce, brown sugar, soda, garlic, and pepper until the sugar has dissolved. Set the sauce aside. Place the pork chops on the prepared baking sheet. Bake the pork chops in the preheated oven until the juices start to run clear and an instant-read thermometer inserted into the center of a chop reads 120 degrees F (49 degrees C.) Transfer the pork chops to a baking dish big enough to lay the chops into the dish without overlapping. Pour the sauce over the chops, and cover the dish with foil. Bake the chops until no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).
Time 25m Yield 8 servings. Number Of Ingredients 5 Steps:
In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan., In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce and adding a little water if necessary.
Time 29m Yield 4 servings Number Of Ingredients 17 Steps:
Preheat the grill to medium-high heat. Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren’t rubbing the chops. Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving. Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for another use. You can store the remaining Seasoning Salt in an airtight container for up to 6 months. In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.
Time 4h5m Yield 4 Number Of Ingredients 5 Steps:
Heat a large skillet over high heat. Sear the pork chops until browned, 1 to 2 minutes per side. Transfer the pork chops to a slow cooker. Mix the brown sugar, ketchup, onion, and lemon juice in a bowl; spoon over the pork chops. Cook on Low until the pork chops are very tender, 4 to 6 hours.
Time 25m Yield 6 servings. Number Of Ingredients 9 Steps:
Sprinkle pork chops with pepper. In a large skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm. , Add the water, vinegar, brown sugar, soy sauce and Worcestershire sauce to skillet; stir to loosen browned bits. Bring to a boil. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until meat is tender.
Time 1h15m Yield 6 servings. Number Of Ingredients 9 Steps:
Place pork chops in a 13x9-in. baking dish. In a bowl, combine pineapple juice, ketchup, honey, vinegar, mustard and salt. Pour over the chops. Cover and bake at 350° for 30 minutes. Uncover and bake about 30 minutes longer or until the meat is tender. Remove chops to a serving platter and keep warm. Strain pan juices into a saucepan. Combine cornstarch and water; add to pan juices. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer. Serve immediately over chops.
Time 2h Yield 3 pork chops, 3 serving(s) Number Of Ingredients 8 Steps:
Combine everything in a small saucepan and bring to a boil (doesn’t take very long). Simmer 5 minutes. Place 3 pork chops in a pan (try to find one that they fit snugly in, so the sauce stays around them). Spoon sauce on top and cover. Bake at 375 for 45 minutes to 1 hour.
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.
Time 1h Yield 2 servings. Number Of Ingredients 11 Steps:
In a small saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Meanwhile, in a large nonstick skillet, brown pork chops in oil; drain. , Line an 8-in. square baking dish with foil; coat the foil with cooking spray. Place pork chops in prepared pan; sprinkle with half of the green pepper, onion and carrot. Pour sauce over all. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with the remaining vegetables. Baste with sauce in pan. Bake 10-15 minutes longer or until meat and vegetables are tender. Serve with rice if desired.
Time 45m Yield 4 Number Of Ingredients 12 Steps:
Heat the oil in a large skillet over medium heat. Stir in apple juice and lemon juice. Mix in garlic, mustard, and honey. Season with parsley, celery seed, and pepper. Cook and stir until thoroughly blended. Place pork chops in the skillet, coating them with the apple juice mixture. Cook 20 minutes, or to an internal temperature of 145 degrees F (63 degrees C). Remove chops from heat, and set aside. In a small bowl, thoroughly mix the milk and flour. Stir into the skillet, blending with the remaining apple juice mixture. Simmer, stirring occasionally, until thickened. Serve over the pork chops.
Yield 4 Number Of Ingredients 6 Steps:
Heat a large skillet to medium high heat. Add pork chops and a little water; heat until simmering. Sprinkle with garlic powder, Worcestershire sauce and soy sauce. Heat and let all simmer until underside of chops are browned (about 5 to 7 minutes); turn chops over. Sprinkle with brown sugar and cook until other side is browned (about 5 to 7 minutes). Remove chops from skillet and set aside. Add apples to skillet and cook in leftover liquids until they are soft and tender. Pour apples and juices over chops and serve.
Time 19m Yield 4 servings Number Of Ingredients 7 Steps:
Heat oil in a large skillet over medium-high heat. Season pork chops all over with salt and black pepper and add to hot pan. Cook chops 2 minutes per side, until golden brown. Add apricot preserves, soy sauce and ginger and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions.
Time 7h5m Yield 6 pork chops, 6 serving(s) Number Of Ingredients 5 Steps:
Place partially thawed Asian vegetables in slow cooker, and arrange pork chops on top. Combine sauce and water, and pour over chops. Cover and cook on low for 7-8 hours. Turn to high and add pea pods. Cover and cook on high for 5 minutes.
Time 2h15m Yield 4 serving(s) Number Of Ingredients 15 Steps:
First mix all the spices. Then put half of the spice mixture and the garlic cloves on the pork chops. Leave them for 1 hour. Brown the pork chops in a skillet with the oil and then put them in a casserole dish.Add the remaining spice mix. Put the butter in the skillet then the maple syrup and arrange the onion rings. Cook until tender. Place the onions on the pork chops. Add half of the coke in the skillet and then add the apple and cook until tender. Place the apples on the pork chops and add the remaining coke. Cover with foil and place in the oven for 40 minutes at 330°F.
Time 1h25m Yield 3 Number Of Ingredients 6 Steps:
Whisk barbeque sauce, apple butter, brown sugar, black pepper, and garlic together in a microwave-safe bowl; heat in microwave until sugar dissolves, about 30 seconds. Stir until sauce is smooth. Place pork chops on a plate and pour sauce over chops. Refrigerate for flavors to soak into pork chops, 1 to 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook pork chops on grill until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Time 55m Yield Serves 4 Number Of Ingredients 10 Steps:
Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Stir together cucumbers, vinegar, and 2 tablespoons cilantro; season with salt and set aside. In a small bowl, stir together jam and sambal oelek; set aside. In another bowl, toss broccoli and sweet potatoes with 3 tablespoons oil; season. Remove sheet from oven; drizzle with remaining 1 tablespoon oil, then spread broccoli mixture in a single layer. Roast, flipping once, until charred in places, 22 to 25 minutes. Transfer to a plate; toss with remaining cilantro. Switch oven to broil. Season chops with salt and pepper; place on same baking sheet and broil on top rack until beginning to brown, about 5 minutes. Flip; spread reserved jam mixture over chops. Broil until glaze is bubbly and chops are cooked through, about 2 minutes. Return broccoli mixture to sheet; broil 30 seconds. Serve with cucumber salad, topped with cilantro.
Time 15m Yield 8 serving(s) Number Of Ingredients 4 Steps:
Place light brown sugar in small sauce pan. Add the Honey Mustard or Spicy Mustard. Add chili powder or Tabasco. Add warm water. Whisk ingredients well until you have a sauce. Heat over low heat 5-10 minutes before serving your pork chops. Drizzle over pork chop squares or dip!
Yield 4-6 Number Of Ingredients 3 Steps:
Spray slow cooker with nonstick cooking spray. Place pork chops at the bottom. In a bowl, mix together the chili sauce and the jelly; pour on top of pork chops. Cook on LOW for 6-8 hours (do 8 hours if your pork chops are frozen) or HIGH for 3-4 hours (I prefer the low and slow method for these).
Time 1h5m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees. Place chops in glass baking dish. Mix honey, chili sauce and soy sauce in a bowl. Pour mixture over pork chops and bake at 350 degrees for one hour or until no longer pink inside. I always make mashed potatos and use the left over juices as a gravy.
