PORK CHOPS WITH HONEY-BALSAMIC GLAZE RECIPE: HOW T…
My husband loves pork chops, so I try to find new ways to use them. He calls this version "restaurant quality!" —Nicole Clayton, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.
Nutrition Facts : Calories 715 calories, FatContent 41g fat (17g saturated fat), CholesterolContent 169mg cholesterol, SodiumContent 557mg sodium, CarbohydrateContent 41g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 46g protein.
BEST BAKED PORK CHOPS - EASY RECIPE! - KRISTINE'S KITCHEN
This easy baked pork chops recipe makes the best oven baked pork chops! A simple spice rub gives the pork chops so much flavor.
Provided by Kristine Rosenblatt
Categories Main Course
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. (You can also bake pork chops in a baking dish, without parchment.)
- Pat pork chops dry with paper towels. Rub pork chops with the olive oil and place them on the prepared baking sheet.
- Combine the brown sugar, paprika, onion powder, dried thyme, salt and pepper in a small bowl. Stir to mix well.
- Rub the spice mixture over all sides of the pork chops.
- Bake pork chops in the preheated oven for 15 to 20 minutes for 1-inch thick boneless pork chops. The pork chops are done when the internal temperature measures 145° F on an instant read thermometer. (Thinner pork chops will cook faster, bone-in pork chops will take longer to cook. See notes.) Be careful not to overcook the pork chops or they may dry out.
- Let the pork chops rest for 5 minutes and then serve.
Nutrition Facts : ServingSize 1 pork chop, Calories 262 kcal, CarbohydrateContent 6 g, ProteinContent 29 g, FatContent 13 g, SaturatedFatContent 4 g, CholesterolContent 90 mg, SodiumContent 648 mg, FiberContent 1 g, SugarContent 5 g
More about "glaze for pork chops recipe recipes"
APPLE-STUFFED PORK CHOPS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 15 minutes
Category Dinner
Cuisine Europe, German
Calories 364 calories per serving
- In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt. , Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. , In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
BEST BAKED PORK CHOPS - EASY RECIPE! - KRISTINE'S KITCHEN
From kristineskitchenblog.com
Reviews 4.9
Total Time 20 minutes
Category Main Course
Cuisine American
Calories 262 kcal per serving
- Let the pork chops rest for 5 minutes and then serve.
APPLE-STUFFED PORK CHOPS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 15 minutes
Category Dinner
Cuisine Europe, German
Calories 364 calories per serving
- In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt. , Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. , In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
PORK CHOP RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 708 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
- Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
- Rub the chops with a little oil, then pick and press a couple of sage leaves on to each side, and season well with sea salt and black pepper.
- Place a wide ovenproof frying pan over a medium-high heat, add the strips of skin, skin-side down, place a heavy pan on top to keep them flat, then fry for a couple of minutes, or until crisp – just like crackling.
- Push the crackling strips to the side of the pan, add the pork chops, and fry for 1 minute on each side. Transfer the pan to the oven (if you don't have an ovenproof pan, transfer the chops to a preheated baking tray instead). Roast for 10 to 15 minutes (depending on the thickness of the chops), or until cooked through.
- Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
- Heat the milk with the bay leaves until almost boiling, then add the parsley, spring onions and the chopped watercress. Switch off the heat and leave the bay leaves to infuse in the milk for a few minutes, then fish out the bay leaves and discard.
- Add the warm potatoes to the milk and mash until smooth. Season well with sea salt and black pepper. Cover with a lid and keep warm, until needed.
- Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.
APPLE CIDER PORK CHOPS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 25 minutes
Calories 370 per serving
- Pour glaze over pork chops for serving.
APPLE-STUFFED PORK CHOPS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 15 minutes
Category Dinner
Cuisine Europe, German
Calories 364 calories per serving
- In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt. , Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. , In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
PORK CHOP RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 708 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
- Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
- Rub the chops with a little oil, then pick and press a couple of sage leaves on to each side, and season well with sea salt and black pepper.
- Place a wide ovenproof frying pan over a medium-high heat, add the strips of skin, skin-side down, place a heavy pan on top to keep them flat, then fry for a couple of minutes, or until crisp – just like crackling.
- Push the crackling strips to the side of the pan, add the pork chops, and fry for 1 minute on each side. Transfer the pan to the oven (if you don't have an ovenproof pan, transfer the chops to a preheated baking tray instead). Roast for 10 to 15 minutes (depending on the thickness of the chops), or until cooked through.
- Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
- Heat the milk with the bay leaves until almost boiling, then add the parsley, spring onions and the chopped watercress. Switch off the heat and leave the bay leaves to infuse in the milk for a few minutes, then fish out the bay leaves and discard.
- Add the warm potatoes to the milk and mash until smooth. Season well with sea salt and black pepper. Cover with a lid and keep warm, until needed.
- Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.
SMOTHERED PORK CHOPS RECIPE | AARON MCCARGO JR. - FOOD NET…
Reviews 4.7
Total Time 50 minutes
Category main-dish
- Remove from the skillet to a plate and set aside. Add the thyme, onion, garlic and 1 to 2 tablespoons of the seasoned flour and cook until slightly caramelized, about 2 to 3 minutes. Stir in the stocks and with a wooden spoon scrape up any bits from the bottom of the skillet. Add the chops back to the pan and cover. Put in the oven and bake until tender and the sauce has thickened, about 18 to 20 minutes. Remove the chops and sauce to a platter and serve.
APPLE CIDER PORK CHOPS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 25 minutes
Calories 370 per serving
- Pour glaze over pork chops for serving.
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Reviews 98
Cuisine American
Calories 512 calories per serving
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