SLOW-COOKER PORK CHOPS RECIPE: HOW TO MAKE IT
Everyone will enjoy these fork-tender, slow-cooker pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes and coleslaw or a salad. These are the best slow cooker pork chops. —Sue Bingham, Madisonville, Tennessee
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 15 minutes
Prep Time 15 minutes
Cook Time 02 hours 00 minutes
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.
Nutrition Facts : Calories 279 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 606mg sodium, CarbohydrateContent 12g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat
PAN-FRIED PORK CHOPS | JAMIE OLIVER RECIPES
I’m going back to basics here to show you how to make pork chops as amazing as any good steak. The key to delicious and juicy meat is to use a thick, double chop, marinating it in lots of garlic and fresh herbs, and rendering out that fat for incredible flavour. Follow this simple cooking method and you can say goodbye to dry and uninteresting pork chops forever!
Total Time 1 hours
Yield 4
Number Of Ingredients 7
Steps:
- Place the pork chops, skin-side down, on a chopping board. Carefully run a sharp knife along the edge of the chops, removing the skin and leaving a thin layer of pork fat on the chop. (You could ask your butcher to do this for you.) Set aside.
- To make the marinade, pick and finely chop the rosemary leaves and most of the sage leaves, then lightly crush the unpeeled garlic cloves with the palm of your hand. Tip into a bowl and mix with 1 tablespoon of red wine vinegar and 3 tablespoons of olive oil. Rub the marinade into the pork chops, then cover and leave to marinate in the fridge for at least 30 minutes, or preferably overnight.
- When you’re ready to cook your pork chops, slice the pork skin into 1cm-thick lardons and place in a large frying pan on a medium heat. Fry the lardons, stirring occasionally, for 10 minutes until golden and crisp. Remove from the pan and drain on kitchen paper.
- With a sharp knife, lightly score the pork fat on the chops and place one on top of the other. Place the pan back on a medium-high heat, then use tongs to hold the chops fat-side down in the pan and sear for 3 to 4 minutes, until the fat has started to render.
- Lay the chops down flat in the pan, throwing in the garlic too, and cook for 7 minutes, turning every minute or so and basting with the lovely pan juices, until browned and cooked through.
- With 2 minutes of the pork cooking time left to go, quarter and core the pears, then nestle them into the pan alongside the chops and poke in the remaining sage leaves and cook for 1 minute.
- Remove the pork to a board to rest, then reduce the temperature to medium-low and leave the pears to caramelise for 5 minutes, stirring regularly.
- Slice the pork off the bone and carve into slices and squeeze the garlic from their skins. Serve with the caramelised pear, crispy sage, a little crispy crackling, your favourite style potatoes (I like hasselback) and some seasonal greens.
Nutrition Facts : Calories 559 calories, FatContent 44.7 g fat, SaturatedFatContent 14.2 g saturated fat, ProteinContent 30.2 g protein, CarbohydrateContent 9.6 g carbohydrate, SugarContent 8.6 g sugar, SodiumContent 0.2 g salt, FiberContent 2.1 g fibre
More about "how to pork chops recipes"
PRESSURE-COOKER PORK CHOPS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.3
Total Time 20 minutes
Category Dinner
Calories 257 calories per serving
- In a shallow bowl, mix 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, 1 at a time, and toss to coat; shake off excess. , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Add 1-1/2 cups broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits. Press cancel. Return all pork to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Remove pork to a serving plate and keep warm., In a small bowl, mix remaining 1/4 cup flour and 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.
SLOW-COOKER PORK CHOPS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.4
Total Time 02 hours 15 minutes
Category Dinner
Calories 279 calories per serving
- In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.
PAN-FRIED PORK CHOPS | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours
Calories 559 calories per serving
- Place the pork chops, skin-side down, on a chopping board. Carefully run a sharp knife along the edge of the chops, removing the skin and leaving a thin layer of pork fat on the chop. (You could ask your butcher to do this for you.) Set aside.
- To make the marinade, pick and finely chop the rosemary leaves and most of the sage leaves, then lightly crush the unpeeled garlic cloves with the palm of your hand. Tip into a bowl and mix with 1 tablespoon of red wine vinegar and 3 tablespoons of olive oil. Rub the marinade into the pork chops, then cover and leave to marinate in the fridge for at least 30 minutes, or preferably overnight.
- When you’re ready to cook your pork chops, slice the pork skin into 1cm-thick lardons and place in a large frying pan on a medium heat. Fry the lardons, stirring occasionally, for 10 minutes until golden and crisp. Remove from the pan and drain on kitchen paper.
- With a sharp knife, lightly score the pork fat on the chops and place one on top of the other. Place the pan back on a medium-high heat, then use tongs to hold the chops fat-side down in the pan and sear for 3 to 4 minutes, until the fat has started to render.
- Lay the chops down flat in the pan, throwing in the garlic too, and cook for 7 minutes, turning every minute or so and basting with the lovely pan juices, until browned and cooked through.
- With 2 minutes of the pork cooking time left to go, quarter and core the pears, then nestle them into the pan alongside the chops and poke in the remaining sage leaves and cook for 1 minute.
- Remove the pork to a board to rest, then reduce the temperature to medium-low and leave the pears to caramelise for 5 minutes, stirring regularly.
- Slice the pork off the bone and carve into slices and squeeze the garlic from their skins. Serve with the caramelised pear, crispy sage, a little crispy crackling, your favourite style potatoes (I like hasselback) and some seasonal greens.
CINNAMON-APPLE PORK CHOPS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Dinner
Calories 316 calories per serving
- In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt., Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops.
CUMIN-BAKED PORK CHOPS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Calories 315 per serving
- Heat the oil in a large cast-iron skillet over high heat. Add the pork chops and brown for 2 minutes on each side. Put the skillet in the oven and bake until the chops are just cooked through, about 12 minutes. Divide among 4 plates and serve.
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