Mix 1/4 cup flour, paprika, salt and pepper. Dredge chops lightly in mixture. Brown chops on both sides in butter.
Transfer to shallow baking dish. Add onion, green pepper and mushrooms to skillet. Cook until onion is soft and golden.
Stir in remaining 1/4 cup flour. Blend in milk, stirring constantly and cook until sauce is smooth and thickened. Remove from heat; stir in lemon juice. Pour sauce over chops. Bake, uncovered, in preheated oven (350 degrees) for 1 hour. Makes 4-6 servings.
In a plastic bag place 1/4 cup flour and salt and pepper) Place 1 pork chop at a time in bag and coat.Fry pork chops (both sides)until almost done in a non-stick pan(set aside)(they'll finish cooking later)
Drain most of the fat out of the pan but leave 1 tsp or so. Saute 2 carrots chopped and 1 red peper chopped in the remaining fat for 5 mins. add 1 tbsp of your favourite mustard and 1/2 cup boiling chicken stock to the pan and any remaining flour from the bag, blend, return pork chops to pan. simmer for 15 mins. Serve over rice .
Cajin Pork Chops! All who have tried them love them! I invented this recipe a few years ago! Hope you like it!
4 to 6 pork chops (bone in or out)
2 teaspoons creole seasoning
2 small cloves garlic minced
4 tablespoons worstershire sauce
4 tablespoons soy sauce
2 tablespoons dijon mustard
1/2 tsp pepper
1/2 tsp season salt
place all this into a baking dish cover with foil and bake for 30 min to 60 min depending on thickness of chops! turning the chops halfway through cooking time! there is usaully juices left over and i mix them with a little pre-cooked rice and serve these with peas. or you can make the juices a little thicker with corn starch and put over baked potatos.
Sprinkle chops with cumin and salt. Brown chops over medium-high heat in oil. Brown chops on both sides, about 2 to 3 minutes per side. Remove and reserve. Reduce heat. Add garlic and onion to skillet and cook 2 minutes. Stir in tomatoes and picante sauce. Return chops to skillet; simmer uncovered 10 to 12 minutes, turning chops after 5 minutes. Remove chops to serving platter; keep warm. Cook sauce over high heat until thickened, about 1 to 2 minutes. Spoon sauce over chops.
Creamy Pork Chops and Rice 4 servings 1 can (10-¾ oz) 98% fat free cream of celery soup 1 soup can of skim milk (about 1 cup) ½ envelope dry onion soup mix ¾ cup uncooked brown rice 2 cups chopped frozen broccoli, thawed* 4 lean pork loin chops (about 3 - 4 oz each) 2 tsp Mrs. Dash garlic and herb salt-free seasoning 1. Preheat oven to 375° F 2. Stir together soup, milk and dry onion soup in an 8X8 inch baking dish; mix in rice and broccoli 3. Arrange pork chops in rice mixture and sprinkle with Mrs. Dash seasoning; cover with foil 4. Bake for 45 minutes. Remove cover and bake an additional 15 minutes.
this is a rachel ray recipe and it's soooo simple and really good! Get some cloves of garlic chopped kinda chunky / make cuts here and there in your pork and stuff the cuts w/ the garlic then pour red balsamic vinegar over to marinate use either a container or ziploc bag then bake or bbq. It is really good!
I take mine and broil them in the oven. When they close to getting done I season them with salt and pepper. I know it is a very simple recipe, but they taste sooo good!
=== Pound your pork chops thin for these dishes calling for pork tenderloin. It will work the same. ==
** Medallions of Pork With Thyme Mushroom Cream Sauce **
1 pork tenderloin (about 1 ½ pounds), sliced into ½ inch-thick medallions
1 tablespoon unsalted butter
1 tablespoon olive oil
16 ounces mushrooms, sliced
2 teaspoons fresh thyme
Kosher salt and fresh ground pepper to taste
(1-2 tablespoons extra butter for sautéing mushrooms)
3/4 cup heavy cream
1-2 teaspoons hot pepper jelly
HEAT 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the pork medallions for 3 minutes on each side, until lightly browned. Transfer to a serving plate and place in the oven to keep warm.
REDUCE heat to medium. Add mushrooms, thyme, salt & pepper and cook until mushrooms have softened, about 3-5 minutes. Add a little extra butter if necessary to prevent the mushrooms from sticking.
STIR in cream & hot pepper jelly. Heat at a low boil until reduced and thickened, about 7-10 minutes. Plate the pork and spoon the sauce over the top.
_______________________________
** Sweet Pork with Garlic **
4 garlic cloves, minced
1 tablespoon hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon ketchup
2 tablespoons lite soy sauce, divided
6 teaspoons honey, divided
1 (3/4-pound) pork tenderloin
Vegetable cooking spray
2 teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon chili garlic sauce
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
Garnish: fresh cilantro sprigs
Stir together minced garlic, next 3 ingredients, 1 tablespoon soy sauce, and 2 teaspoons honey.
Spoon garlic mixture evenly over pork, rubbing well into pork.
Place pork on a rack coated with cooking spray in an aluminum foil-lined roasting pan.
Bake at 350° for 30 minutes or until a thermometer inserted into thickest portion registers 155°. Remove from oven; cover pork loosely with aluminum foil, and let stand 10 minutes.
Cut pork diagonally into slices. Place slices on a serving platter.
Whisk together vinegar, sesame oil, chili garlic sauce, remaining 1 tablespoon soy sauce, and remaining 4 teaspoons honey. Drizzle evenly over pork. Sprinkle evenly with onions and cilantro. Garnish, if desired.
Yield: Makes 4 servings
--Southern Living, JANUARY 2004
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** Medallions of Pork With Thyme Mushroom Cream Sauce **
1 pork tenderloin (about 1 ½ pounds), sliced into ½ inch-thick medallions
1 tablespoon unsalted butter
1 tablespoon olive oil
16 ounces mushrooms, sliced
2 teaspoons fresh thyme
Kosher salt and fresh ground pepper to taste
(1-2 tablespoons extra butter for sautéing mushrooms)
3/4 cup heavy cream
1-2 teaspoons hot pepper jelly
HEAT 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the pork medallions for 3 minutes on each side, until lightly browned. Transfer to a serving plate and place in the oven to keep warm.
REDUCE heat to medium. Add mushrooms, thyme, salt & pepper and cook until mushrooms have softened, about 3-5 minutes. Add a little extra butter if necessary to prevent the mushrooms from sticking.
STIR in cream & hot pepper jelly. Heat at a low boil until reduced and thickened, about 7-10 minutes. Plate the pork and spoon the sauce over the top.
Answers & Comments
Verified answer
BAKED BONELESS PORK CHOPS
1/2 c. all-purpose flour
2 tsp. paprika
1 1/2 tsp. salt
1/4 tsp. pepper
2 lbs. boneless pork chops
1/2 c. butter
1 minced sm. onion
1/2 c. minced green pepper
1 can (4 oz.) sliced mushrooms, drained
2 c. milk
Juice of 1 lemon
Mix 1/4 cup flour, paprika, salt and pepper. Dredge chops lightly in mixture. Brown chops on both sides in butter.
Transfer to shallow baking dish. Add onion, green pepper and mushrooms to skillet. Cook until onion is soft and golden.
Stir in remaining 1/4 cup flour. Blend in milk, stirring constantly and cook until sauce is smooth and thickened. Remove from heat; stir in lemon juice. Pour sauce over chops. Bake, uncovered, in preheated oven (350 degrees) for 1 hour. Makes 4-6 servings.
This is the best way I have found to make pork chops.
4 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon ground pepper
4 boneless pork chops, 1/4 inch thick
Preheat oven to 400 degrees farenheit.
Heat 2 tablespoons olive oil in oven proof skillet over medium heat.
Sprinkle salt and pepper on both sides; add to skillet.
Saute until golden brown: about 2 min.
Flip, cook two more min.
Place pan in oven; roast until cooked through. About 10- 20 minutes.
Pork Chops Diablo
amounts are not exact
In a plastic bag place 1/4 cup flour and salt and pepper) Place 1 pork chop at a time in bag and coat.Fry pork chops (both sides)until almost done in a non-stick pan(set aside)(they'll finish cooking later)
Drain most of the fat out of the pan but leave 1 tsp or so. Saute 2 carrots chopped and 1 red peper chopped in the remaining fat for 5 mins. add 1 tbsp of your favourite mustard and 1/2 cup boiling chicken stock to the pan and any remaining flour from the bag, blend, return pork chops to pan. simmer for 15 mins. Serve over rice .
Cajin Pork Chops! All who have tried them love them! I invented this recipe a few years ago! Hope you like it!
4 to 6 pork chops (bone in or out)
2 teaspoons creole seasoning
2 small cloves garlic minced
4 tablespoons worstershire sauce
4 tablespoons soy sauce
2 tablespoons dijon mustard
1/2 tsp pepper
1/2 tsp season salt
place all this into a baking dish cover with foil and bake for 30 min to 60 min depending on thickness of chops! turning the chops halfway through cooking time! there is usaully juices left over and i mix them with a little pre-cooked rice and serve these with peas. or you can make the juices a little thicker with corn starch and put over baked potatos.
Enjoy!!!!!!!!!
San Antonio Pork Chop Skillet
4 boneless pork chops, 1/2-inch thick
1 teaspoon ground cumin
1/2 teaspoon salt
2 teaspoon oil
1 clove garlic, minced
1 medium onion, cut into thin wedges
1 (8 oz.) can stewed tomatoes
1/3 cup picante sauce
Sprinkle chops with cumin and salt. Brown chops over medium-high heat in oil. Brown chops on both sides, about 2 to 3 minutes per side. Remove and reserve. Reduce heat. Add garlic and onion to skillet and cook 2 minutes. Stir in tomatoes and picante sauce. Return chops to skillet; simmer uncovered 10 to 12 minutes, turning chops after 5 minutes. Remove chops to serving platter; keep warm. Cook sauce over high heat until thickened, about 1 to 2 minutes. Spoon sauce over chops.
Creamy Pork Chops and Rice 4 servings 1 can (10-¾ oz) 98% fat free cream of celery soup 1 soup can of skim milk (about 1 cup) ½ envelope dry onion soup mix ¾ cup uncooked brown rice 2 cups chopped frozen broccoli, thawed* 4 lean pork loin chops (about 3 - 4 oz each) 2 tsp Mrs. Dash garlic and herb salt-free seasoning 1. Preheat oven to 375° F 2. Stir together soup, milk and dry onion soup in an 8X8 inch baking dish; mix in rice and broccoli 3. Arrange pork chops in rice mixture and sprinkle with Mrs. Dash seasoning; cover with foil 4. Bake for 45 minutes. Remove cover and bake an additional 15 minutes.
this is a rachel ray recipe and it's soooo simple and really good! Get some cloves of garlic chopped kinda chunky / make cuts here and there in your pork and stuff the cuts w/ the garlic then pour red balsamic vinegar over to marinate use either a container or ziploc bag then bake or bbq. It is really good!
If the pork chops are thick enough you could stuff them...try an apple chutney stuffing.. or cranberry....or perhaps a wild rice mixture...
I take mine and broil them in the oven. When they close to getting done I season them with salt and pepper. I know it is a very simple recipe, but they taste sooo good!
=== Pound your pork chops thin for these dishes calling for pork tenderloin. It will work the same. ==
** Medallions of Pork With Thyme Mushroom Cream Sauce **
1 pork tenderloin (about 1 ½ pounds), sliced into ½ inch-thick medallions
1 tablespoon unsalted butter
1 tablespoon olive oil
16 ounces mushrooms, sliced
2 teaspoons fresh thyme
Kosher salt and fresh ground pepper to taste
(1-2 tablespoons extra butter for sautéing mushrooms)
3/4 cup heavy cream
1-2 teaspoons hot pepper jelly
HEAT 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the pork medallions for 3 minutes on each side, until lightly browned. Transfer to a serving plate and place in the oven to keep warm.
REDUCE heat to medium. Add mushrooms, thyme, salt & pepper and cook until mushrooms have softened, about 3-5 minutes. Add a little extra butter if necessary to prevent the mushrooms from sticking.
STIR in cream & hot pepper jelly. Heat at a low boil until reduced and thickened, about 7-10 minutes. Plate the pork and spoon the sauce over the top.
_______________________________
** Sweet Pork with Garlic **
4 garlic cloves, minced
1 tablespoon hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon ketchup
2 tablespoons lite soy sauce, divided
6 teaspoons honey, divided
1 (3/4-pound) pork tenderloin
Vegetable cooking spray
2 teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon chili garlic sauce
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
Garnish: fresh cilantro sprigs
Stir together minced garlic, next 3 ingredients, 1 tablespoon soy sauce, and 2 teaspoons honey.
Spoon garlic mixture evenly over pork, rubbing well into pork.
Place pork on a rack coated with cooking spray in an aluminum foil-lined roasting pan.
Bake at 350° for 30 minutes or until a thermometer inserted into thickest portion registers 155°. Remove from oven; cover pork loosely with aluminum foil, and let stand 10 minutes.
Cut pork diagonally into slices. Place slices on a serving platter.
Whisk together vinegar, sesame oil, chili garlic sauce, remaining 1 tablespoon soy sauce, and remaining 4 teaspoons honey. Drizzle evenly over pork. Sprinkle evenly with onions and cilantro. Garnish, if desired.
Yield: Makes 4 servings
--Southern Living, JANUARY 2004
_________________________________
** Medallions of Pork With Thyme Mushroom Cream Sauce **
1 pork tenderloin (about 1 ½ pounds), sliced into ½ inch-thick medallions
1 tablespoon unsalted butter
1 tablespoon olive oil
16 ounces mushrooms, sliced
2 teaspoons fresh thyme
Kosher salt and fresh ground pepper to taste
(1-2 tablespoons extra butter for sautéing mushrooms)
3/4 cup heavy cream
1-2 teaspoons hot pepper jelly
HEAT 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the pork medallions for 3 minutes on each side, until lightly browned. Transfer to a serving plate and place in the oven to keep warm.
REDUCE heat to medium. Add mushrooms, thyme, salt & pepper and cook until mushrooms have softened, about 3-5 minutes. Add a little extra butter if necessary to prevent the mushrooms from sticking.
STIR in cream & hot pepper jelly. Heat at a low boil until reduced and thickened, about 7-10 minutes. Plate the pork and spoon the sauce over the top.