Juicy Skillet Pork Chops

Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender and flavorful pork chops with little fuss.

PREP 30 mins
COOK 15 mins
TOTAL 45 mins

4 pork chops, about 1-inch thick and 6 to 7 ounces each

Salt, to taste

1 tablespoon all-purpose flour

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1 tablespoon olive oil

1 cup low-sodium chicken stock

1 tablespoon apple cider vinegar

2 teaspoons honey or brown sugar

1 tablespoon butter

2 tablespoons chopped fresh parsley, optional

Directions

Prepare Pork Chops

Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.

Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.

Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.

Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes then go from there, checking every 2 minutes). If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.

Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

Make Pan Sauce

While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.

NOTES

Make an onion-apple pan sauce: After removing the cooked pork chops from the skillet, add sliced onions, apples and a bit of fresh thyme. Cook until sweet and softened then pour in the stock, vinegar, and honey.

FROM  Inspired Taste

Grilled Pork Chops with Hawaiian Marinade

Pork seems to soak up the flavor of marinades like a sponge, and you can bake, fry, broil, grill or cook it just about any way you like.  Here is a delicious Hawaiian Marinade that I've tried and enjoy!

Times:

Prep. Time - 5 Minutes. Cook Time - 10 Minutes. Marinade time - 10 hours.

Ingredients:

4 Pork Chops

2 six oz cans pineapple juice unsweetened (1 1/2 cups),

3 scallions (white parts sliced into thin rounds),

3 tablespoons ginger (peeled and minced),

3 tablespoons soy sauce (reduced sodium),

2 tablespoons Asian sesame oil (dark),

2 tablespoons light brown sugar,

3/4 teaspoons fleshy ground black pepper,

1/2 teaspoon coarse salt.

Cooking Directions:

Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt together in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours.

Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Remove chops from marinade, shaking off excess marinade. Do not pat dry. Discard remaining marinade. Grill chops directly over heat, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, 8 to 10 minutes, followed by a 3-minute rest time.

Makes 4 servings

Garlic Butter Baked Pork Chops with 2 sides

Garlic Butter Baked Pork chops are juicy, tender, and super flavorful thanks to the amazing butter sauce.

INGREDIENTS
2 medium sized Pork Chops
kosher salt and freshly ground pepper
4 Tablespoons butter - melted
1 Tablespoon fresh thyme - chopped
2 cloves garlic - minced
1 Tablespoon extra virgin olive oil

INSTRUCTIONS

1. Preheat oven to 375 F.
2. Season the pork chops with salt and pepper, and set aside.
3. In a small bowl, mix together the butter, thyme, and garlic.  Set aside.
4. In a cast iron skillet, heat olive oil over medium heat.
5. When the skillet is really hot, add the pork chops.  Sear until golden, about 2 minutes per side.
6. Pour garlic butter mixture over the pork chops.
7. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145 F, about 10-12 minutes.  The time depends on the thickness of the pork chops.*
8. Remove from the oven.  Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

*  Insert the thermometer into the thickest part of the pork chop.

CRISPY ROASTED GREEN BEANS

INGREDIENTS
2 pounds green beans - trimmed
4 teaspoons extra virgin olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
salt and fresh ground pepper

INSTRUCTIONS

1. Preheat oven to 425 F
2. Place a baking sheet in the oven for 10 minutes
3. In a medium bowl, place the green beans and all the remaining ingredients.
4. Mix well.
5. Arrange the seasoned green beans in a single layer on the preheated baking sheet.
6. Bake for about 8 minutes or until crisp tender.

ROASTED BUTTERNUT SQUASH MASH

INGREDIENTS
1 butternut squash
2 Tablespoons extra virgin olive oil
3 gloves garlic - minced
4 Tablespoons butter
Salt and black pepper
cayenne pepper for garnish

INSTRUCTIONS

1. Preheat oven to 400 F
2. Line a baking sheet with parchment paper or aluminum foil.  Set aside
3. Wash and cut the butternut squash in half lengthwise.  Using a spoon, scoop out the seeds.
4. Place both halves face up on the prepared baking sheet.
5. Drizzle with olive oil and season with salt, pepper, and garlic.
6. Roast in the oven for 45 - 60 minutes until fork tender.
7. Remove the squash from the oven, and let cool for about 5 minutes.
8. Using a large spoon, remove all of the squash flesh from the skin, and place it into a bowl for mashing.
9. Add the butter, sea salt and pepper, and mash well until fluffy and smooth.  I like to use a hand mixer.
10. Sprinkle with cayenne pepper and butter for extra flavor before serving.

Parmesan Baked Pork Chops

Ingredients

• 4 boneless pork chops, 1/2" thick
• 1 Tbsp olive oil
• 1/2 c parmesan cheese
• 1/2 c Italian bread crumbs
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Directions

1. On a plate combine the last 4 ingredients.
2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.
3. Line a pan with tin foil and spray with cooking spray.  
4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

This come from Just a Pinch Recipes 

Herb Lemon Pork Chops

While this may be a 30 Minute Meal, there are only about 5 minutes of hands-on prep time. That means that while the pork chops are practically cooking themselves, you can throw together a salad and a pot of rice. Or just sit back and relax, glass of wine in hand.

Bone-In or Boneless Pork Chops, either will work well.

Coat the pork chops with a mixture of oregano, thyme, rosemary, paprika and minced cloves, and toss it all with some fresh lemon juice. Let it all rest for 15 minutes while the broiler heats, then cook for about 10 minutes.



These chops are fantastic straight out of the oven, but also work really well served cold. The second time I made these, I did so first thing in the morning, then stored the pork chops in the fridge for the day. When dinner time rolled around, I thinly sliced the chops and served them on top of a green salad with some quinoa, crumbled feta cheese and a balsamic vinaigrette.

Easy Herb Lemon Pork Chops

 

Prep time - 20 mins

Cook time - 10 mins

 

These Easy Herb and Lemon Pork Chops will become a regular on your family’s menu.

Tender and absolutely delicious!

Serves: Serves 4

Ingredients

• 4 (5 oz. each) boneless pork chops
• 4 garlic cloves, minced
• ¾ tsp salt
• ½ tsp ground pepper
• ½ tsp paprika
• ½ tsp dried oregano
• ½ tsp dried thyme
• ½ tsp crushed (dried) rosemary
• Juice of ½ lemon
• 2 tbsp minced flat-leaf parsley

Instructions

1. Trim any fat from the pork chops. Place the pork chops and garlic in a large bowl. In a small bowl, stir together the salt, pepper, paprika, oregano, thyme and parsley. Sprinkle the salt mixture over the pork chops and garlic, and turn to coat.
2. Squeeze the lemon juice over the pork chops. Let rest for 15 minutes.
3. Preheat the broiler. Line a baking sheet with foil. Lightly coat with cooking spray. Place the pork chops on the baking sheet.
4. Broil the pork chops until just cooked through, about 4 to 5 minutes per side.
5. Sprinkle the pork chops with parsley. Serve.

Author: Dara Michalski | Cookin' Canuck

Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice

This week at Harter House Supermarkets in Springfield, we have featured in our Ad, Boneless Sirloin Pork Chops for $1.99 lb. (Aug 19-25, 2015). So here I have found a wonderful recipe to share with you featuring our famous Sirloin Pork Chops.

Ingredients
• Sirloin Pork Chops from Harter House
• 1 1/2 teaspoons Worcestershire sauce
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried sage
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup walnuts, finely ground
• 1 bacon slice
• 1/4 cup fat-free, less-sodium chicken broth

• Rice
• Cooking spray
• 1 cup finely chopped onion
• 1/2 cup diced carrot
• 2 teaspoons diced seeded jalapeño pepper
• 1 garlic clove, minced
• 1 1/2 cups finely trimmed chopped Swiss chard (or spinach)
• 1 cup sliced mushrooms
• 1 cup chopped peeled Granny Smith apple
• 2 cups cooked wild rice
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup chopped fresh flat-leaf parsley


Preparation
1. To prepare pork, place chops in a shallow dish; drizzle evenly with Worcestershire. Combine salt, sage, and black pepper in a small bowl. Reserve 3/4 teaspoon salt mixture. Add walnuts to remaining salt mixture; toss well. Press walnut mixture onto both sides of pork chops. Cover and refrigerate 30 minutes.

2. Cook bacon slice in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add pork chops to drippings in pan; cook 1 1/2 minutes on each side or until lightly browned. Add 1/4 cup chicken broth to pan. Cover, reduce heat, and cook 6 minutes or until desired degree of doneness. Remove pork from pan.

3. To prepare rice, heat a large saucepan over medium heat. Coat pan with cooking spray. Add onion and next 3 ingredients (through garlic) to pan; cover and cook 5 minutes or until onion is tender. Stir in reserved 3/4 teaspoon salt mixture, chard, mushrooms, and apple. Cover and cook 5 minutes or until carrot is tender. Stir in rice and 1/2 cup broth. Bring to a simmer; cook, uncovered, 5 minutes or until liquid is absorbed. Stir in bacon. Place 1 cup rice mixture on each of 4 plates; top each serving with 1 pork chop. Drizzle each serving with pan drippings, and sprinkle each with 1 tablespoon parsley.


Enjoy!