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| Garlic Butter & Mushrooms Baked Pork Chops Via A Mom's Take |
Dinner plans? It's nice to have some variety in your weekly meals. One night fish, one night chicken, one night pasta, beef, etc. Having a couple of delicious pork chop recipes to add to your rotation is helpful too. We've found some delicious ones for you to try out. Enjoy!
Garlic Butter & Mushrooms Baked Pork Chops
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Serves: 4
Ingredients:
3-4 Thick Cut Pork Chops
1/2 Stick Butter
2 Garlic Cloves, Minced
1/4 Cup Flour, All Purpose
1/4 Cup Milk
1 Cup Mushrooms, Cleaned and Sliced
1 tbsp Oregano
1 tbsp Thyme
Salt and pepper to taste
Directions:
Preheat oven to 350 degrees.
In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme.
Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown.
Once both sides of the pork chops are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your pork chops.
Remove skillet from oven and remove your pork chops and sit them aside to rest.
Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3-4 minutes.
Serve over the top of pork chops.
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| One Pan Pork Chops with Apples and Onions Via The Chunky Chef |
One Pan Pork Chops with Apples and Onions
3 -4 servings
prep time 10 mins
cook time 16 mins
total time 26 mins
author: The Chunky Chef
Ingredients:
2 Tbsp olive oil divided
3-4 oz bone-in pork chops whatever with comfortably fit in your pan
Kosher salt and black pepper to taste
3/4 cup low sodium chicken stock
1 tsp Dijon mustard or whole-grain Dijon
1 Tbsp fresh sage chopped
1 1/2 tsp fresh rosemary chopped
1/2 tsp fresh thyme chopped
1/2 tsp kosher salt
1/4 tsp black pepper
2 medium apples thinly sliced (I used Gala)
1 small red onion thinly sliced
Instructions:
Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.
Remove pork chops to a plate.
In a small mixing bowl, whisk together chicken stock and mustard, set aside.
Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).
Slide pork chops back into the pan, nestling them down in between the apples.
Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.
Recipe Notes:
Recipe slightly adapted from Cooking Light
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| Balsamic Pork Chops Via Life Love and Good Food |
Balsamic Pork Chops
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6
Author: sheilathigpen
Ingredients
1 6.2-ounce package fast-cooking long-grain and wild rice mix
3 tablespoons all-purpose flour
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
6 3/4-inch-thick boneless pork chops
2 tablespoons butter or margarine
2 tablespoons olive oil
2 garlic cloves pressed
1 14 1/2-ounce can chicken broth
1/3 cup balsamic vinegar
Garnish: fresh rosemary sprigs
Instructions
Cook long-grain wild rice according to package directions; keep warm.
In a shallow dish, combine flour with the minced rosemary, salt and pepper. Dredge each pork chop in the flour mixture and shake gently to remove the excess.
Add butter and oil to a large skillet over medium-high heat until melted. Add garlic and sauté 1 minute or until fragrant. Cook chops about 4 minutes on each side or until nicely golden. Remove to platter.
Add broth and vinegar to skillet and stir to loosen particles from bottom of skillet. Cook until liquid is reduced by half, about 6 minutes. Return pork chops to skillet and cook 5 minutes more or until done. Serve over rice.
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