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Pork Chop Recipes
Cranberry-Stuffed Pork Chop
Cranberry-Stuffed Pork Chop
RECIPES
Pork Chops with Caper Sauce
Autumn Pork Chops
Cranberry-Stuffed Pork Chops
Pork Chops with Red Cabbage
Crunchy Baked Pork Chops
Because pork chops can often be overcooked, checking the internal temperature often will help prevent
dry chops.  Purchase an instant-read thermometer for accuracy.  The recommended  internal
temperature for cooked pork chops is 140 to 145 degrees F.  When checking doneness, remove the
meat from the heat source as it reaches an internal temperature that is 5 to 10 degrees lower than the
desired doneness temperature for that cut.  The meat should stand for a few minutes before serving.
Pork Chops with Caper Sauce
(Serves 4)

Ingredients:

4 center-cut bone-in pork chops, cut 1-inch thick
Salt and pepper
1 tablespoon olive oil
1/2 cup finely chopped onion
2 teaspoons minced garlic
2 teaspoon red wine vinegar
1 cup chicken broth
4 tablespoons capers, rinsed
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 tablespoon butter
2 tablespoons chopped fresh parsley

Directions:

Season the pork chops with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.  Add the chops and
cook until lightly browned, about 5 to 6 minutes per side  Transfer the chops to
a plate and keep warm.

Add the onions and garlic to the skillet and cook until wilted, 1 to 2 minutes.
Add the vinegar and cook for 30 seconds.  Add the broth, capers, mustard,
and tomato paste.  Cook and reduce the sauce by half.  Remove the sauce
from heat.  Add any juices that may have accumulated on the plate with the
pork chops.  Stir the butter into the sauce and check for seasoning.  Spoon
the sauce over the pork chops and sprinkle with parsley.
Autumn Pork Chops
(Serves 4)

Ingredients:

1 tablespoon dried sage
Salt and pepper
4 center-cut bone-in loin or rib pork chops
1 tablespoon butter
1 tablespoon olive oil
1 small tart apple, peeled, cored, and thinly sliced
1 small onion, thinly sliced
1 tablespoon brown sugar
1 tablespoon water

Directions:

Rub the pork chops with the dried sage.  Season with salt and pepper.

In a large skillet, melt the butter with the oil over medium-high heat.  Add the
pork chops and brown 2 minutes on each side.  Add the apples, onion, brown
sugar, and water.  Cover the skillet and reduce the heat to low.  Cook for 10 to
15 minutes, turning the chops once, until they are cooked they way you like.
Cranberry-Stuffed Pork Chops
(Serves 6)

These pork chops look very festive on a serving platter.  You can make this
recipe inexpensively for a crowd by purchasing a whole pork loin and slicing
the portions yourself.  Make the stuffing ahead of time and the entire cooking
time is less than 20 minutes.

Ingredients:

1 tablespoon olive oil or butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 cup fresh bread crumbs
1/2 cup dried cranberries, coarsely chopped
2 teaspoons grated orange zest
Salt and pepper
1/4 to 1/3 cup chicken broth
3-4 fresh sage leaves, chopped
6 (1-inch thick) boneless pork loin chops
Olive oil for sautéing

Directions:

Heat olive oil or butter in a large skillet over medium-high heat.    Add the onion
and celery.   Saute for 8 to 10 minutes until tender.  Remove from the heat. 
Stir in the bread crumbs, cranberries, orange zest, and salt.  Add enough
chicken broth to moisten and bring the mixture together.  Set the stuffing
aside.  Wipe the skillet clean.

Cut a pocket in one side of each chop, cutting to but not through the other
side.   Season the inside of the chop with salt and pepper.  Divide the stuffing
mixture into 6 portions.  Place one portion of the stuffing in the pocket of each
chop.  Press the pocket closed.  Season the outside of the chop with salt and
pepper.

Preheat the oven to 375 degrees F. 
Heat a few tablespoons of olive oil in the large skillet.
Saute the chops for 2 to 3 minutes on each side until the chops are browned. 
Place the skillet in the oven or transfer the chops to a baking dish and place in
the oven.  Bake for 10 to 12 minutes, or until the pork is done to your
preference.  Remove from the oven and allow to rest for 5 minutes.   Serve with
any pan juices poured over the top of the chops.
Pork Chops with Red Cabbage
(Serves 4)

Ingredients:

2 tablespoons olive oil
4 (1-inch thick) pork loin chops
Salt and pepper
1 large onion, chopped
2 garlic cloves, minced
1 head red cabbage, cut into thin strips
1/4 cup balsamic vinegar
2 tablespoon water

Directions:

In a large skillet, heat the oil over medium heat.
Pat the chops dry, season with salt and pepper, and add to the skillet.  Cook
until browned, about 2 minutes per side.  Transfer the chops to a plate.

Add the onion to the skillet and cook 5 minutes,  Stir in the garlic and cook 1
more minute.  Add the cabbage, vinegar, and water.  Cover and cook, stirring
occasionally, until the cabbage is tender, about 45 minutes.  Return the
chops to the skillet.  Cook the chops, turning once or twice, until the meat is
cooked through, about 5 minutes.  Serve.
Crunchy Baked Pork Chops
(Serves 4)

Ingredients:

4 (1-inch thick) boneless, center-cut pork chops
Salt and pepper
3 cups fresh bread crumbs from Italian bread
3 tablespoons minced onion
3 garlic cloves, minced
1/4 teaspoon each of salt and pepper
2 tablespoons vegetable oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried thyme
2 tablespoons minced fresh parsley
1/4 cup plus 6 tablespoons flour
3 large egg whites
3 tablespoons Dijon mustard

Directions:

Preheat oven to 350 degrees F.
Season the pork chops with salt and pepper and set aside.

Place the breadcrumbs crumbs on a baking sheet and add the minced onion,
garlic, oil, salt and pepper.  Toss until the crumbs are evenly coated with oil.
Bake until golden brown and dry, about 15 minutes, stirring twice during
baking.  Do not turn off the oven. Cool the crumbs to room temperature.
Toss the crumbs with the Parmesan cheese, thyme, and parsley.

Place 1/4 cup of the flour on a plate.  In a shallow bowl, whisk the egg whites
and mustard until combined.  Add the remaining 6 tablespoons flour and whisk
until almost smooth.

Increase oven temperature to 425 degrees F. 
Spray a wire rack with vegetable oil spray and place on a baking sheet.
Dredge pork chops with flour and shake off the excess.  Coat all sides of the
chops with the egg mixture.  Place the chops in the bread crumb mixture.
Press gently so that a thick layer of crumbs adhere to each chop.  Transfer the
chops to the prepared wire rack.

Bake 20 to 25 minutes or until an instant- read thermometer registers 140
degrees. Let rest on the rack until thermometer reads 150 degrees, about 5
minutes.  Serve.
 
 
 
 
 
Pork Chop Recipes
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Copyright  2001 - 2016   Sandra Laux
DON'T CROWD THE PAN
It's tempting to add just one more piece of
meat to the skillet when browning, but don't
do it, because the meat will never get the
brown crust you want.  Instead, cook in
batches, and don't rush the process. Dark
caramelization yields complex flavor.  The
same is true when roasting vegetables. 
And for the most evenly baked cookies and
cakes, give the pans some space, with two
at the most in the oven at the same time.
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6 (6 oz.) Bacon-Wrapped Pork Chops
COOKING ONIONS
Sauteing onions until soft, 5 to 10 minutes,
is the first step in many recipes.  The
reason is that softened onions add body
and sweetness.  Browning onions, 10 to 15
minutes, gives the onions a deeper flavor
that makes them great with sauteed
greens or in a savory tart.  Lowering the
heat and cooking the onions for 30 minutes
or more will caramelize them.  Longer
cooking brings out the onion's sweet side.
Caramelized onions are nice on pizza or in
pasta.
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4 (4 oz.) Boneless Pork Chops
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