Recipe Monday - Onion Mushroom Pork Chops

These chops are absolutely delicious. Make sure you saute the onions and mushrooms long enough so that they have their full flavor.

Ingredients

1 tablespoon vegetable oil
4 (4 ounce) pork loin chops, 1/2 inch thick
3 teaspoons seasoning salt
2 teaspoons ground black pepper
1 onion, cut into strips

8 oz of mushrooms, sliced
1 cup water

Directions

Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.















 

Recipe Monday - Cheesy Pork Chops

If you're looking for a different taste for your chops, this recipe is simple, quick and very good!

4 boneless pork chops
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon dried parsley
4 teaspoons butter, softened
4 teaspoons mayonnaise
1 cup shredded sharp Cheddar cheese

Preheat oven to 350 degrees.
Place pork chops in a baking pan.
Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter. Season each one with seasoning salt, pepper and parsley.
Sprinkle 1/4 cup cheese over the top of each pork chop.
Bake 35 minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees.

 

Recipe Monday - Double Breaded Pork Chops

Now, I forgot to take a crappy picture of this, and usually if I don't have a picture, I won't post the recipe, but these were so good, I have to anyway. (I have a feeling it's all that butter?)

These were the most moist, juiciest, flavorful pork chops I've ever made. And they're title was "IDIOT PORK CHOPS" so you know they're easy!

I stole this image from Taste of Home. I don't know if their recipe is the same, but my chops looked just like this.

2 sticks butter, melted
2 eggs, beaten
Italian bread crumbs
6 pork chops

Mix the melted butter and the eggs being careful that the butter is not so hot it will cook the eggs. Dip your pork chops in the butter/egg mix, and then the Italian bread crumbs, and then dip it AGAIN in the butter/egg mix and Again in the Italian bread crumbs. You have to dip it in each twice as it is not as good if you only do it one time. Bake the pork chops at 350 F. for 40 minutes to 1 hour depending on the size of the chops.

 

Paleo Pork Chops - Contributor Post

Hey! Last month, Jennifer from Low So Paleo posted a pork chop recipe inspired by me! So, of course, I have to use it!
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My friend Darlena posted her basic pork chop recipe to facebook with the caption “for when you can’t..” Which cracked me up so hard, because MY basic pork chop recipe is 100% totally for those days when I “just can’t”. The days that would be pizza days if I could order take-out pizza anymore (which I “can’t”). The days when just getting food on the table feels like a “can’t”. And I’ll be super 100% honest with you guys here: The side dish for these pork chops is usually microwaved frozen veggies. Days like that happen to the best of us, and sometimes you just gotta congratulate yourself for getting SOMETHING on the table.

Obviously, my recipe is a little different, I can’t take the salt from packaged mixes. And my particular preschooler does not like sauce on anything. But everyone needs a basic pork chop recipe in their back pocket for those days when we just can’t.

Easy mustard pork chops

 

Author: jjb

Cuisine: american

Print

Ingredients

• 4 bone in pork chops (thin cut)
• 1 tablespoon prepared mustard
• ¼ tsp garlic powder
• 1 tsp olive oil
• Optional: ½ tablespoon fresh parsley, minced
• Pepper & salt to taste

Instructions

1. Mix mustard, garlic powder & olive oil into a smooth paste. Add parsley if you’re using it.
2. Lay out the pork chops and sprinkle with pepper (and salt for family members who are not sodium sensitive). Slather mustard mix on pork chops, stack them on top of each other, and set aside for 10 minutes or so.
3. Coat a baking pan with foil, and lay the pork chops in it.
4. Set the broiler on low and put the pork chops on the top rack of the oven. Broil for 3 minutes. Take them out and flip them over and broil for 3-4 minutes more, or until the tops have started to brown well. (Note: this may depend a little bit on the position of your oven rack with regard to the broiler, I’ve had ovens where this is best done on the 2nd rack down from the top to avoid smoking and fire.)

Notes

For an absolute rock bottom sodium level, you can use Westbrae Natural’s “no salt added” mustard. I usually end up choosing the lowest sodium dijon style mustard, since each pork chop ends up with a little less than a teaspoon.

There you go! Special dietary needs, Jennifer has you covered, so go check her out!


 

Recipe Monday - Cream Pork Cutlets

This recipe, while hectic during the making, came out incredible.

4 boneless pork cutlets, trimmed
3/8 cup flour
1 1/2 teaspoons seasoning salt
3/8 teaspoon pepper
1 1/2 eggs
1/4 cup milk
1 1/8 cups breadcrumbs
1 1/2 teaspoons paprika
4 1/2 tablespoons vegetable shortening (Crisco)
1 1/2 tablespoons flour
3/8 teaspoon dried dill
1 1/8 cups chicken broth
3/4 cup sour cream, room temperature

Directions:
1 Place cutlets between waxed paper and flatten to 1/4 - 1/2 inch thickness
2 In a bowl combine 1/2 cup flour, salt and pepper.
3 In a second bowl beat eggs with milk.
4 In a third pie dish combine bread crumbs and paprika.
5 Dip cutlets in flour, then egg mixture and finally in the breadcrumb mixture, coating well with the crumbs; set aside until all the pork cutlets are coated.
6 In a large skillet melt Crisco (vegetable shortening) over medium heat.
7 Add three cutlets to the skillet at a time and saute on both sides until golden brown (3-5 minutes per side) and then transfer to a plate and keep warm
8 In a small cup combine remaining flour (2 tablespoons) with dillweed and then add mixture to skillet.
9 Stir in broth, stirring to combine well and then stir in sour cream until heated through.
10 Spoon sauce over noodles and pork.




 

Recipe Monday - Creamed Pork Chops

Pretty easy, pretty standard pork chop recipe.






1 tablespoon vegetable oil
4 boneless pork chops,
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
3/4 cup milk
1 envelope (1 ounce) ranch salad dressing mix (I used Lipton's French Onion, actually)
salt and pepper to taste


Heat the oil in a 10-inch skillet over medium-high heat.
Add the pork and cook until browned on both sides.
Stir the soup, milk and package salad dressing mix in the skillet and heat to a boil.
Reduce the heat to low.
Cover and cook for 10 minutes or until the pork is cooked through. (took us 25 minutes).



 

Recipe Monday - Delicious Onion Pork Chops

These come out great every time.

Ingredients

1 tablespoon vegetable oil
4 (4 ounce) pork loin chops, 1/2 inch thick
3 teaspoons seasoning salt
2 teaspoons ground black pepper
1 onion, cut into strips
1 cup water

Directions

Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

Caution: Watch that salt. Decrease if necessary.




 

Recipe Monday - Simple BBQ Pork Chops

This is a meal I make when I have no energy to put into making a dinner.

Ingredients:
Pork Chops
Potatoes
Peppers
Carrots
Onions
Any other vegetables you want (mushrooms, broccoli, peas, anything)
Salt
Pepper
Garlic
Barbecue Sauce

Cut up potatoes (to cut down on cooking time, you can steam them in the microwave first).
Put them in a casserole dish
Season pork chops with salt, pepper and garlic and place them on top of potatoes
Add all other vegetables
Slather with bbq sauce

Cook at 375 for 35 minutes (25 if you've steamed the potatoes.)


 

Recipe Monday - Traditional Pork Chops

Pork chops should be easy, but are they? Not usually. I was either faced with a greasy fried mess or a dried baked mess. The solution? Fry them AND bake them. Observe.

Crunchy deliciousness on the outside, moist, juicy pork goodness on the inside.

1 egg, lightly beaten
3 tablespoons milk
1/2 cups Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
2 cloves garlic, peeled and chopped
2 pork chops



1.Preheat oven to 325 degrees.

2.In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

3.Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

4.Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side. 

5.Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees.

 These are so good. I'll make them this week, I think.


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Recipe Monday - The Best Pork Chops You'll Ever Make in Your Life

This recipe is a bit more involved than I usually get, but I'm especially proud of it because I made it up myself. It's also the best way to make pork chops I've ever found. Ever.

Goat cheese pork chops:

2 pork chops
dried sage
mushrooms, sliced
1/2 onion, diced
goat cheese, one small package
olive oil
12 oz of Pabst Blue Ribbon (because, ew, who's actually going to drink that stuff?)

Directions:

Brown the chops, onion and mushsrooms in a pan with oil.

I roasted my veggies, so while that was browning, I preheated the oven and doused them with oil, salt, pepper and sage and threw them in.

Then simmer chops in a covered pot with 1/2 the beer and a healthy dose of sage, until cooked through - 20 to 40 minutes, depending on chop thickness.

 Then the whole package of goat cheese gets melted in. Pour in the rest of the beer and increase the heat to burn it off. Toss in more sage as well, right before you serve it.

I can't recommend this recipe enough.  It's a huge hit over here.



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