Skillet Pork Chops

From: Taste of Home

Ingredients:
4 pork chops
1 Tbsp vegetable oil
1 medium onion, chopped
1 cup chicken broth
2-3 Tbsp grape jelly
1/4 tsp ground ginger
4 1/2 tsp cornstarch
3 Tbsp cold water
Rice

In a skillet over medium heat, brown pork chops in oil; drain.

Add onion; cook until tender.

Pour broth around chops; bring to a boil. Reduce heat; cover simmer for 12-16 minutes or until the meat is tender. Remove chops and keep warm.

Stir jelly and ginger into broth. Combine cornstarch and water until smooth; add to broth. Bring to a boil; cook and stir for 2 minutes. Serve over pork chops and rice.

Verdict:
I liked the simplicity of this recipe. I loved that I didn't have to go to the store for any ingredients! But it wasn't my favorite pork chop recipe. I think would like it to be a little sweeter. The sauce didn't have quite as much flavor as I'd hoped. I think you could add more grape jelly and ginger and solve that problem. The consistency was great and it was very good over hot rice!

Honey Grilled Tenderloins

From: Southern Living cookbook 1992

Ingredients:
2 pork tenderloins (about 3/4-lb each)
1/3 cup soy sauce
1/2 tsp ground ginger
5 cloves garlic, halved
2 Tbsp brown sugar
3 Tbsp honey
2 tsp dark sesame oil

Trim fat from tenderloins. Butterfly tenderloins by making a lengthwise cut in each, cutting to within 1/4 inch of other side. Place in a shallow container or large, heavy-duty, zip-top plastic bag. Combine soy sauce, ginger and garlic; pour over tenderloins. Cover or seal, and refrigerate at least 3 hours, turning occasionally.

Remove tenderloins from marinade. Combine sugar, honey and oil in a small saucepan. Cook over low heat, stirring constantly, until sugar dissolves.

Coat grill rack with cooking spray; place on grill over medium heat (about 350 degrees). Place tenderloins on rack, and brush with honey mixture. Cook 20 minutes or until the inside registers 165 degrees. Turn once while cooking and baste with honey mixture. (Note: the honey mixture will thicken as it cools, but should thin out really quickly when reheated).

What I did differently:
I didn't have time to marinate these. I thawed them yesterday but I wasn't home today with time to let them sit. So they sat for maybe 15 minutes in the garlic mixture. Honestly, it was FINE. I'm sure letting them sit in the marinade longer will also be delicious! Also, I didn't use tenderloins. We had some pork chop ends from the pig we bought last year, so I just sliced those up. I didn't grill them, either. I just popped them in the oven, on a grill rack, for about 20 minutes at 350 degrees, flipping them a couple of times and continuing to baste them.

Verdict:
Thumbs up! I liked this a lot - everyone did, actually. This is a really thick cut of ham so I was afraid it would be a little dry and bland, but it wasn't. The flavor was great. I like a sweet flavor of marinade, so I definitely wouldn't mind letting them sit longer next time before I cook them, or even having a dipping sauce made from the honey/sugar mix. I will DEFINITELY make this again because it was so easy to make and it was a hit with everyone (which is tough!)

Glazed Pork Chops

From: Here

Ingredients:
4 thick cut pork chops
1/4 cup brown sugar
1/2 tsp cayenne powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper

Preheat your oven to 350 degrees. In a bowl combine the brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder or whatever spice blend you like). Remove the pork chops from their package and rub the brown sugar/spice mix all over both sides. Use all of the spice mix. Heat 2 Tbsp of olive oil in a skillet over medium/high heat. When the oil is nice and hot (it will look wavy in the pan), add the pork chops. Cook the chops for about 5 minutes on each side or until they are nicely browned. If you are using an oven safe skillet, place the skillet in the oven for an additional 5 minutes to make sure they are cooked through. If your skillet is not oven safe (most plastic handled skillets and teflon are not safe in the oven), transfer the chops to a baking sheet lined with foil then place in the oven. Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving.


Please note: I always cook my pork chops 5 minutes on each side in a skillet as this directs, but then it usually takes 25 minutes of cooking in a 325 degree oven for them to be completely done. Do what works best for you.


Verdict:
Thumbs up! Every time I make pork chops I make Stephen's one way and then I try a new recipe for myself. I'm not the biggest fan of pork chops but I love trying new recipes!  Last night I needed a recipe for myself in a hurry so I headed to Pinterest of course! I found this recipe within a couple of minutes and had all the ingredients for it so of course I tested it out! I am really happy with it. It is a great sweet rub, super easy to do, and tasted great. Mine didn't make quite as much glaze as you will see on her blog, but it was still very yummy. I would do this again and maybe make a little more of the rub - I only used it on two pork chops and I wouldn't have minded having more of that glaze.

Pork Chop Barbecue

From: Better Homes and Gardens cookbook

Ingredients:
1/2 cup water
3 Tbsp vinegar
2 Tbsp sugar
1 Tbsp yellow mustard
1/4 tsp salt
1/4 - 1/2 tsp pepper
1/8 tsp cayenne pepper
1 slice lemon
1 medium onion, cut into thin wedges
1/2 cup ketchup
2 Tbsp Worcestershire sauce
1 to 2 tsp liquid smoke
6 pork rib chops, cut 3/4 inch thick
1 to 2 Tbsp cooking oil

For sauce, in a small saucepan combine the water, vinegar, sugar, mustard, salt, black pepper and cayenne pepper. Add lemon slice and onion. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Stir in ketchup, Worcestershire sauce, and liquid smoke. Return to boiling. Remove from heat; discard lemon slice.

Meanwhile, preheat oven to 350. In a large skillet brown pork chops, half at a time, in hot oil over medium-high heat. Place pork chops in a 3-quart rectangular baking dish; pour sauce over chops.

Bake, uncovered, for 25 to 30 minutes or until meat juices run clear, turning once. Remove chops to a serving platter. Pour sauce over all.

What I did differently from the recipe:
I used lemon juice because I didn't have a lemon (just gave it a good squeeze!) and we just used two 1/2-pound bone-in pork chops because that's what we had in the freezer.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP! I am not really a pork chops fan but I keep cooking them because Stephen loves them. I have found many ways now that I like them but this is one of the best! Stephen liked it a lot too, which surprised me because he doesn't like barbecue-flavored things... except for barbecue, obviously! He doesn't like onions so I sauteed just a handful of onions for myself and added them at the last minute - delicious! This recipe is definitely going to become a staple for us!

Printable version:

Ingredients:
1/2 cup water
3 Tbsp vinegar
2 Tbsp sugar
1 Tbsp yellow mustard
1/4 tsp salt
1/4 - 1/2 tsp pepper
1/8 tsp cayenne pepper
1 slice lemon
1 medium onion, cut into thin wedges
1/2 cup ketchup
2 Tbsp Worcestershire sauce
1 to 2 tsp liquid smoke
6 pork rib chops, cut 3/4 inch thick
1 to 2 Tbsp cooking oil

For sauce, in a small saucepan combine the water, vinegar, sugar, mustard, salt, black pepper and cayenne pepper. Add lemon slice and onion. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Stir in ketchup, Worcestershire sauce, and liquid smoke. Return to boiling. Remove from heat; discard lemon slice.

Meanwhile, preheat oven to 350. In a large skillet brown pork chops, half at a time, in hot oil over medium-high heat. Place pork chops in a 3-quart rectangular baking dish; pour sauce over chops.

Bake, uncovered, for 25 to 30 minutes or until meat juices run clear, turning once. Remove chops to a serving platter. Pour sauce over all.

Grilled Brown Sugar Pork Chops

From: The Internet

Ingredients:
1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops

Preheat an outdoor grill for high heat. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

What I did differently from the recipe:
We had four pork chops so I just used a little less of everything.

What I'll do differently next time:
Nothing!

Verdict:
Thumbs up!! This was awesome! The sauce was really watery but it was still great. For leftovers, I put the pork chop over the wild rice and covered it with the leftover sauce. I almost want to say it was better that way than the first time I had it! This is a keeper!

Printable version:

Ingredients:
1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops

Preheat an outdoor grill for high heat. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

Maple-glazed Pork Chops

You can thank Paula Deen for this recipe.

Ingredients:
4 tsp ancho chili powder
1 tsp kosher salt
6 pork chops
2 Tbsp olive oil, divided
3 Tbsp balsamic vinegar
1/2 cup butter maple syrup
1/2 cup chicken stock

In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops. In a large skillet, heat 1 Tbsp olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about 4-6 minutes.

In a small skillet, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes. Transfer the pork chops to a serving platter and serve with the syrup poured over them.

What I did differently from the recipe:
I believe we only had four pork chops. That didn't matter for the recipe though. Also, I didn't have balsamic vinegar so I used red wine vinegar.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP!! Oh my gooooodness this was so good. Stephen had me cook his pork chops the way he likes them, but once he started smelling these he got REALLY jealous. He actually preferred them without the maple syrup mixture but I thought that added such a great flavor to these.

Printable version:

Ingredients:
4 tsp ancho chili powder
1 tsp kosher salt
6 pork chops
2 Tbsp olive oil, divided
3 Tbsp balsamic vinegar
1/2 cup butter maple syrup
1/2 cup chicken stock

In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops. In a large skillet, heat 1 Tbsp olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about 4-6 minutes.
In a small skillet, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes. Transfer the pork chops to a serving platter and serve with the syrup poured over them.

Honey and Apple Pork Chops

Note: Instead of using this sauce with ribs, I used pork tenderloin. Therefore my pictures don't match up with the original recipe. I will post both the original recipe and my changes at the bottom.

Ingredients:
3 pounds pork country-style ribs
1/2 cup chopped onion
2 cloves minced garlic
1 Tbsp cooking oil
3/4 cup bottled chili sauce
1/2 cup apple juice or apple cider
1/4 cup honey
2 Tbsp Worcestershire sauce
1/2 tsp dry mustard

For sauce, in a medium saucepan cook onion and garlic in hot oil until tender. Stir in chili sauce, apple juice, honey, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes.

Place pork chops and sauce in a sturdy ziploc bag. Marinate, turning pork chops in sauce every so often, 15-20 minutes if possible.

Place pork chops in skillet over medium heat with just a bit of cooking oil. Cook on both sides for 5 minutes each.

Wrap in foil and bake in 325 oven for 20-25 minutes.

What I did differently from the recipe:
I used pork tenderloin instead of ribs. I omitted the chili sauce because I didn't have any on hand. I also fried the pork chops and then baked them, rather than baking them the whole time.

What I'll do differently next time:
Same as above, although if I had chili sauce I might add it. I also might add some baked apples the next time because they would be really good mixed in with this sauce.

Verdict:
Thumbs up! This sauce was sweet and tangy, and so delicious. It was also super easy, which you know I love. Before we were done with our first pork chop, we had almost decided to do this again for dinner the very next night. It was definitely so good!

ORIGINAL RECIPE PRINTABLE VERSION:
Ingredients:
3 pounds pork country-style ribs
1/2 cup chopped onion
2 cloves minced garlic
1 Tbsp cooking oil
3/4 cup bottled chili sauce
1/2 cup apple juice or apple cider
1/4 cup honey
2 Tbsp Worcestershire sauce
1/2 tsp dry mustard

Place ribs in a shallow roasting pan. Bake, uncovered in a 350 oven for 1 hour. Drain off fat. Meanwhile, for sauce, in a medium saucepan cook onion and garlic in hot oil until tender. Stir in chili sauce, apple juice, honey, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes. Spoon 1/3 cup of the sauce over the ribs. Bake, covered for 45-60 minutes more or until tender, turning ribs and spooning 1/3 cup more of the sauce over ribs after 25 minutes. Heat remaining sauce and pass with ribs.

MY RECIPE PRINTABLE VERSION:
4-6 pork chop tenderloins
1/2 cup chopped onion
2 cloves minced garlic
1 Tbsp cooking oil
3/4 cup bottled chili sauce
1/2 cup apple juice or apple cider
1/4 cup honey
2 Tbsp Worcestershire sauce
1/2 tsp dry mustard

For sauce, in a medium saucepan cook onion and garlic in hot oil until tender. Stir in chili sauce, apple juice, honey, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes.
Place pork chops and sauce in a sturdy ziploc bag. Marinate, turning pork chops in sauce every so often, 15-20 minutes if possible.
Place pork chops in skillet over medium heat with just a bit of cooking oil. Cook on both sides for 5 minutes each. Wrap in foil and bake in 325 oven for 20-25 minutes.

Pork Chops #2 - Honey Garlic

If your house is anything like my house, you've got people who like certain foods, but prepared different ways. One of those foods in our house is pork chops. I like mine in a honey garlic sauce, and Stephen likes his breaded. That's why you get two recipes in one! It's super easy to do them both at the same time, too. So if you just want to try them both at once, it'll be simple!

Ingredients:
pork chops (we usually use 4 for the two of us)
1/4 cup lemon juice
1/4 cup honey
2 T soy sauce
1 T dry sherry
2 minced garlic cloves
olive oil

Heat oven to 325. Combine all ingredients except pork chops in a small bowl.

Heat the olive oil in a skillet over medium heat. Add minced garlic and heat.

Stir pork chops in marinade.

Brown in the skillet for 5 minutes on both sides.

Place in the oven for 25 -30 minutes. I wrap ours in aluminum foil just because it's easy cleanup, but I think it holds the juices better too.

What I did differently from the recipe:
Well, technically you are supposed to marinade them for 4 hours or overnight. I never do it more than 15 minutes or so, and they still have great flavor - but I do keep basting them in the skillet. The real recipe also says to broil the pork chops 4-6 inches from the heat source for 12-15 minutes, turning once during cooking. I have actually never tried this way because I'm always cooking another type of pork chop at the same time. They do great in the oven - I've never had them become tough at all. Also, I don't ever have dry sherry on hand (go figure!) but the recipe says you can substitute white wine or water. I don't substitute anything and I can't tell the difference.

What I'll do differently next time:
Well, since I kind of changed the real recipe to fit how I like to prepare it - nothing!

Verdict: Thumbs up!!

Pork Chops #1 - Breaded

If your house is anything like my house, you've got people who like certain foods, but prepared different ways. One of those foods in our house is pork chops. I like mine in a honey garlic sauce, and Stephen likes his breaded. That's why you get two recipes in one! It's super easy to do them both at the same time, too. So if you just want to try them both at once, it'll be simple!

Ingredients:
pork chops (we usually use 4 for the two of us)
2 eggs, lightly beaten
2 T milk
1 1/2 cup plain bread crumbs
1/2 cup Parmesan
2 T parsley
2 T olive oil
minced garlic

Heat oven to 325. In one bowl, whisk together the eggs and milk.

In the other bowl, mix the bread crumbs, Parmesan, and parsley.

Heat the olive oil in a skillet over medium heat. Stir in as much minced garlic as you like (or none). Cook for two minutes and remove garlic.

Dip the pork chops in egg mixture, then crumb mixture.

Brown in the skillet for 5 minutes on each side.

Place in the oven for 25 -30 minutes. I wrap ours in aluminum foil just because it's easy cleanup, but I think it holds the juices better too.

What I did differently from the recipe:
I used to remove the garlic after cooking it because the recipe said to. But we love garlic, so for years now I've left it in to cook onto the pork chops. I can't really tell a difference either way except that it's a lot of work to scoop out all that garlic!


What I'll do differently next time:
Nothing at all.


Verdict: Thumbs up! This is a quick, easy, go-to recipe at our house!