Fork-tender Oven-Baked Pork Chops

Just tasty tender pork chops here,
coated with a great dry rub. 

This is my go-to rub, a good blend of aromatic herbs and spices: Hungarian sweet paprika, garlic powder, onion powder, salt, seasoned pepper and oregano.  It’s everyday ingredients most of us have on hand.

Stuffing-topped Baked Pork Chops with Gravy

These delicious savory fork-tender chops 
are topped with 
stuffing and gravy, 
they’re right up Bill’s alley!

Bill is a huge fan of pork chops and I’m always thinking of new ways of preparing them.  If stuffing is involved, that’s all the better in my way of thinking!

Grilled Pork Chops with Spice Paste

Take a dry rub, add moisture and you have a paste.  The moisture component can be beer, honey, cider vinegar, bourbon, wine, molasses, or it can simply be vegetable oil, as in this recipe...

I would not have thought something as easy as a little paste spread on meat would work so well to create such tasty chops; it was a delicious surprise!

Harry's Cooking with Gladys Knight's Spanish Pork Chops

The Empress of Soul, Gladys Knight, sings with her heart and soul, and it seems she cooks the same way, judging by this recipe!

If you haven’t watched "Harry," the TV show that's a blend of talk, music, comedy, and variety, starring Harry Connick, Jr., you’re in for an entertaining hour.  There isn’t much this guy who was born and raised in New Orleans can’t do!  

Crispy Homemade Shake 'n Bake Pork Chops

You may remember way back in the day, back in 1965,  when “Shake ’n Bake” first appeared on the grocery shelf…
 
Shake ’n Bake provides a healthier, less-greasy alternative to frying.  

Vintage 1976

Manufactured by Kraft Foods, the flavored bread crumb-style coating for pork and chicken mimics the texture on the outside of fried foods.  It comes with its own baggie for you to shake the meat in order to cover it with the breading mixture.  

My homemade version is a copycat of the classic dish, only a hundred times better than the packaged version!

If you like crispy, savory chops, the crunch of these baked pork chops will be just the thing for you.  

No marinating needed ~ all that’s required is a resealable bag for covering the chops in the panko breadcrumb coating, made from ingredients right out of your pantry.

Serve the chops with rice and vegetables for an easy, delicious weeknight meal!

Yield: 4Author: Pam @Pam's Midwest Kitchen Korner

Crispy Shake 'n Bake Pork Chops

This homemade Shake 'n Bake is easy and cheap to make. It makes a great crispy breading for your pork chops that is utterly satisfying.

INGREDIENTS:

• 4 pork chops, about ¾” thick
• 1½ panic bread crumbs
• ¼ cup extra-virgin olive oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon dried oregano
• ¼ teaspoon dried parsley
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon seasoned pepper

INSTRUCTIONS:

1. Preheat oven to 400° and set wire rack on baking sheet.
2. To a large resealable plastic bag, add panko and remaining ingredients, blend well.
3. One at a time, place pork chop in bag and shake until evenly coated in panko mixture.
4. Place chops on wire rack.
5. Bake until pork is cooked through and bread crumbs are golden, about 25 minutes.

Created using The Recipes Generator

Enjoy!

Pan-Roasted Pork Chops w/Potatoes and Brussels Sprouts

 I decided many years ago,

there was a special place 

in hell reserved for

Brussels sprouts!

Ready for harvest

They’ve have been around forever, they’re almost older than dirt…

Along with cabbage, broccoli, cauliflower, and kohlrabi, they were all cultivated from the same prehistoric plant between 8,000 and 10,000 years ago.

After all this time, since first eating them years ago, I chose to try the sprouts again.  Maybe they just needed a different method of cooking ~  like being roasted instead of boiled ~ a proper cooking!

What developed was a good sweet roasted flavor, they tasted pretty good this go around, especially along side the chops and potatoes!

The secret for these pork chops is in the Italian salad dressing marinade.   Using the shortcut marinade in this recipe, the meat turned out tender and delicious on the inside.

On the outside, the crumb coating delivered a good crunch, almost like the breaded chops Grandma used to make.

And who doesn’t like roasted potatoes?

This is a perfect comfy dinner for a snowy day…

Our winter here in Cary, has been a bit weird this year!  Warmer than usual, with no more than a trace of snow in January and February.  
This morning we have 4” snow on the ground, more on the way tomorrow. 

Spring is just around the corner…


Pan-Roasted Pork Chops w/Potatoes and Brussels Sprouts

Ingredients:

4 boneless pork loin chops
½ cup plus 2 tablespoons lite Italian salad dressing, divided
4 potatoes, cut lengthwise into 8 wedges
½ pound Brussels sprouts, trimmed and halved
½ cup Italian bread crumbs, or plain
½ teaspoon salt
½ teaspoon seasoned pepper
1 tablespoon butter, melted

Method:

Place pork chops and ½ cup salad dressing in a large resealable plastic bag, turning to coat.
Refrigerate for 1-2 hours.
Preheat oven to 400°.
Arrange potatoes and Brussels sprouts on a large baking pan coated with cooking spray.
Drizzle vegetables with remaining 2 tablespoons salad dressing, toss to coat.
Roast for 20 minutes.
Drain pork, discarding marinade.
Stir vegetables, place pork chops over top.
Roast 25 minutes longer or until pork is cooked through, thermometer reads 155°.
In a small bowl, combine bread crumbs, salt and pepper, stir in melted butter.
Top pork with crumb mixture.
Place under broiler, 4 to 6 inches from heat for 1-2 minutes or until bread crumbs are golden brown.
Serve
Printable recipe


Enjoy!

Tender Baked Pork Chops

These were some of the best pork chops we’ve ever eaten!

We wanted baked “breaded” pork chops for dinner; however, I was out of eggs to whip up and dip the chops into before cooking.  But, I did have a container of Egg Beaters Southwestern Style in the refrigerator. 

The egg beaters include red and green peppers, onions and a variety of spices ~ a great combination that I will be using again for this type of meat dish.

After the egg dip, the pork was dredged in a mixture of Penzeys Ozark Seasoning, panko bread crumbs, and a little garlic powder, salt and seasoned pepper.

They slowly baked into some of the best pork chops ever!  They were tender, moist and lip-smacking good!  Delicious! 


Tender Baked Pork Chops

Ingredients: 

4 boneless pork chops

1 tablespoons olive oil
½ cup Egg Beaters Southwestern Style
1 teaspoon Penzeys Ozark Style Seasoning
1 cup panko bread crumbs
1 teaspoon garlic powder
½ teaspoon Kosher salt
½ teaspoon seasoned pepper

Method:

Preheat oven to 350 degrees.
Pour olive oil onto baking sheet, tilting to cover entire pan.
Pour Egg Beaters in shallow bowl, and dip pork chops, coating both sides.
Combine remaining ingredients on plate, and dredge pork shops.
Place on prepared baking sheet.
Bake uncovered for 1 hour, or until tender, flipping once after baking 30 minutes.
Serve

ENJOY!

Baked Pork Chops w/Apples and Cabbage

This dish is delicious with the sweetness of apples harmonizing with the cabbage and pork; absorbing all the good flavors.

It can be a one-pot meal if that’s what you like, or after browning the chops, assemble all in a baking dish.

I prepared the pork and accompaniments in an ovenproof paella pan; cast iron would be fine too.  To avoid drying out, it may be necessary to add more stock during baking.  However, do not add too much; or, excluding the pork, all will turn to mush.

It’s a good dinner for this time of year, and I will be adding a little caraway seed the next time!

Oh, mashed potatoes on the side would be a wonderful thing!

Baked Pork Chops w/Apples and Cabbage

Ingredients: 

1 tablespoon butter
3-4 boneless loin pork chops
1/3 cup unsalted chicken stock
3 tablespoons cooking sherry
1 tablespoon packed brown sugar
1 teaspoon salt
½ teaspoon seasoned pepper
1 medium onion, sliced
1 small head cabbage, large chop
2 large Honeycrisp apples, cored and sliced

Method:

Preheat oven to 350 degrees.

Heat a large oven-proof skillet over medium-high heat, add butter, swirling until it melts.
Add pork chops to pan and cook for 3 minutes per side, until browned.

Remove from pan and set aside.

In skillet, stir together next 5 ingredients, through pepper.
Add onion, cabbage and apples, combining well.
Return chops to skillet, cover and transfer to oven.
Roast for about 1 hour, until apples and cabbage are tender and pork has reached desired doneness.
Add more liquid, if needed, as it bakes.

ENJOY!

Simple Oven-Baked Tenderloin Pork Chops

They’ve done it again; new pork labels were in the grocer’s meat case the other day.  This time, the chops I bought were called "Tenderloin Pork Chops."  Never heard that one before, but here it is, the same chop as always:

Same, just a new name

The pork chop has a T-shaped bone running through it, similar to the T-bones of beefsteaks.  The chop is loin meat, separated by a t-bone, from a bit of tenderloin meat. 

Bill and I are both pork chop fans and this recipe, from Zweber Farms, is one of the best recipes for delicious, moist oven-baked pork chops that I’ve made.  

The chops are coated with a spicy rub and baked in a moderate oven, with the bone itself retaining moisture as it cooks, keeping the meat from drying out. 

The chops were tender and juicy; great tasting bone-in pork chops!

Is “Tenderloin Pork Chop” a new label to you?

Simple Oven-Baked Tenderloin Pork Chops

Ingredients: 

4 bone-in pork chops
2½ tablespoons Kosher salt
1 tablespoon dried oregano
1 tablespoon paprika
¼ teaspoon onion powder
½ teaspoon sweet basil
1 tablespoon cayenne pepper
1 tablespoon fresh cracked black pepper

Method: 

Preheat oven to 350 degrees.
Combine seasonings in a small bowl and sprinkle chops on both sides.
Arrange them on a baking sheet.
Bake for 20-30 minutes flipping them half way.
When nearing the end of the baking time, use a meat thermometer to check for doneness.  A done chop is 145-150 degrees.
Serve

ENJOY!

Molasses Coffee Marinated Pork Chops

Molasses ~ coffee???  That's an offbeat combination that got my attention!

 

Molasses coffee marinade

We both love strong coffee and like the full-bodied taste of molasses, so I knew I had to give Alton Brown’s recipe a try.  This is the first recipe of his that I’ve made, and I well be checking out more of them now, after knowing how tasty this one is.

Marinating

Ready for the grill

The brewed coffee in the recipe accentuates the smoky, sweet, sort of bitter flavors in molasses, mingling with apple cider vinegar, ginger and Dijon mustard.  The marinade transformed the pork into hearty tender juicy chops after Bill grilled them!

Grilled and ready to eat!

It’s my new favorite marinade that’s easy to make, and could be used on any cut of pork, maybe even chicken…

As strange as it sounds, it’s very amazingly delicious and I’m looking forward to making it many times!

Molasses Coffee Marinated Pork Chops

Ingredients:

1 cup cool strong coffee

6 ounces molasses

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon ground ginger

6 sprigs thyme

4 (6 to 8-ounce) bone-in, 1-inch thick pork chops

Method:

Place all of the ingredients in to a 1-galon zip top bag, and shake to combine.

Place in the refrigerator to marinate for at least 2 hours or up to overnight.

Preheat grill to medium-high.

Remove the chops from the marinade.

Transfer the marinade to a small saucepan and place over high heat.

Bring to a boil, reduce heat to medium-high and boil gently, stirring often, until reduced to ½ cup liquid, 12-15 minutes.

Meanwhile, grill chops to your liking before serving with the glaze.

ENJOY!

Cajun Rubbed Grilled Pork Chops

Shoe-leather pork!  

That’s what we had for dinner one evening years ago, after grilling pork chops on the Weber for the first time ~ they went straight from the packaging to the grill to the garbage.

Then I learned about rubs and brines to tenderize pork before grilling.  Pork is the one of the most versatile meats that can hold its own with bold seasonings. 

Purchase chops of about 1” thickness, no thin or frail chops.  Then rub them with the Cajun spices and let set in the refrigerator for at least an hour, before grilling them to perfection.

The flavors of this Cajun rub are spicy, with a touch of sweetness for moist and delicious chops.

We were amazed how tender and delicious the chops turned out ~ we ate Succulent and Smoky Chops for dinner last night!

Cajun Rubbed Grilled Pork Chops

Ingredients:

4 (1” thick) center-cut loin pork chops, with excess fat trimmed

2 tablespoons smoked paprika

½ teaspoon salt

1 teaspoon pepper

1 teaspoon brown sugar

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon dried oregano

Method:

Combine the rub ingredients in a small bowl, 1-8 hours before grilling.

Coat the chops with the rub and place in a Ziploc bag.

Refrigerate 1 to 8 hours.

Transfer chops onto the grill over medium heat.

Cook for 18-20 minutes to 150 degrees internal temperature, turning once or twice.

ENJOY!

Honey-Mustard Butterfly Pork Chops

I remember, when I was young, Grandpa tearing off a hunk of bread, slathering it with yellow mustard, not butter, and devouring it. 

He also ate 2 scrambled eggs, in lard, 3 meals a day forever.  He was a hard-working farmer who died in 1975, when he was 85 years old.

Back to the mustard ~ it’s hands down my favorite condiment also.  Use your favorite mustard in this recipe; be it yellow, Dijon, or stone ground.

I guarantee if you spread this tangy sauce of Dijon mustard, honey and seasoned pepper over your pork chops, it will jack them up into a tender moist goodness!

It doesn’t get much easier than that, nor “tastier!”

Honey-Mustard Butterfly Pork Chops

Ingredients:

3 tablespoons yellow or Dijon mustard

2 teaspoons honey

Seasoned pepper, to taste

2 butterfly pork chops

Method:

Preheat oven to 400 degrees.

Coat a baking dish with cooking spray.

Place pork chops in pan and spread sauce over chops.

Bake 30 minutes or until done.

ENJOY!!!