Pork Chop and Cranberry Mostarda

Pork Chop and Cranberry Mostarda with Roasted Sweet Potatoes and Brussels Sprouts

2 medium sized sweet potatoes
8 oz Brussels Sprouts
1 tablespoon EVOO
1 tablespoon butter
1 medium yellow onion
2 tablespoons Grainy Mustard
2 tablespoons dried cranberries
2 tablespoons light brown sugar
2 teaspoons EVOO
2 Bone-In Pork Chops, about 3/4-inch thick
Salt and Pepper to taste

Preheat the oven to 375^F.  Line a baking sheet with foil and spray with cooking spray.

Peel the sweet potatoes and cut into 1-inch cubes.  Trim and halve the Brussels Sprouts (quarter if bigger than a ping pong ball).  Toss the sweet potatoes, brussels sprouts, 1 Tbsp EVOO together with salt and pepper to taste.  Spread into a single layer and roast until vegetables are browned and fork tender, 15-20 minutes.  While the veggies roast, make the Mostarda.

Peel and halve the onion lengthwise and slice into thin strips.  Heat the butter in a medium-sized non-stick skillet over medium-high heat.  Once the butter has melted, add the onion strips and cook until they start to soften, 5-6 minutes.  Add the mustard, cranberries and brown sugar and stir until incorporated.  Season with salt and pepper if desired.  Remove to a bowl and set aside.  Wipe the pan clean and reserve.

Return the pan to medium heat with 2 teaspoons EVOO.  Season the pork chops with salt and pepper and place them in the heated skillet.  Cook until golden brown on both sides until a minimum internal temperature of 145^F is reached, 4-5 minutes per side.

Place a pile of the roasted veggies in the middle of 2 plates.  Lay a pork chop over the roasted vegetables and top with a serving of Mostarda.

Yummy, fast and easy!  From HomeChef.

Mustard-Apricot Pork Chops

Mustard-Apricot Pork Chops

1/3 cup apricot preserves
2 tablespoons Dijon mustard
4 pork loin chops or boneless pork chops, abut 1/2-inch thick
Salt & Pepper

In a small bowl over low heat, cook and stir preserves and mustard until preserves are melted; set aside.

Place pork chops on a lightly greased broiler pan; broil 4-5-inches from the heat for 4 minutes.  Brush with half of the glaze; turn chops.  Broil 4-5 minutes longer; brush with remaining glaze and broil another minute or 2 or until chops are done (145^F).  Let stand 5 minutes before serving.

Excellent with hot buttered rice and Fordhook Lima Beans!

Recipe from Taste of Home.com

Pork Chops with Lemon Thyme Cream Sauce

Pork Chops with Lemon Thyme Cream Sauce

4 boneless pork chops, about 1/2-inch thick
4 tablespoons unsalted butter, divided
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1 clove garlic, minced
1/4 cup white wine or chicken broth
1/2 teaspoon dried thyme (or a couple sprigs of fresh thyme)
1/2 teaspoon salt
1/2 cup heavy cream

Pound the pork chops (under waxed paper) until about 1/4-inch thick.

Combine the flour, salt, pepper, and garlic powder.  Coat the pork chops on both sides in the flour mixture and shake off the excess.

In a large skillet, melt 2 tablespoons butter over medium high heat.  Brown the pork chops well on both sides, about 5-8 minutes per side.  Remove from pan and set aside.

Add the lemon zest, lemon juice, garlic, white wine and thyme to the skillet, stirring to scrape up the browned bits. Bring to a boil and reduce heat to medium.  Return the chops to the pan, cover and simmer 15-20 minutes until chops are completely cooked.

Remove the chops to a serving platter and keep warm in a 200^F oven.

Add the remaining 2 tablespoons butter to the skillet and stir until melted.  Blend in the heavy cream and cook until reduced by about 25% and slightly thickened.  Serve the sauce over the pork chops.

MY NOTES:  By the time the chops simmered 20 minutes in the wine mixture, the wine & lemon mixture was gone and the skillet was pretty dry and close to burning!  I added an extra 1/4 cup of chicken broth to the skillet and brought it back to a boil before I added the cream and butter.

NEXT TIME, I would brown the pork chops and keep them warm (they didn't really need extra cooking).  I would then make the sauce and serve it over the chops.

These were tasty!  Great with Steamed Rice and Broccoli.  The sauce was really good with the Broccoli.

Found on Pinterest and linked to http://creolecontessa.com/2016/05/pork-chops-lemon-thyme-cream-sauce/

Oven Braised Pork and Peppers

4 pork chops, about 3/4" thick

3 Tbsp olive oil

Garlic Salt and Pepper to taste

1 large purple onion, halved and sliced

1/2 green bell pepper, sliced

1/2 red bell pepper, sliced

1 Tbsp Worcestershire sauce

2 chicken bouillon cubes

1 cup water

Preheat oven to 375^F.

Season the chops with garlic salt and pepper and brown well on both sides in a large skillet in the hot olive oil.  Transfer chops to a 9x13" pan.

In the same skillet used to brown the chops, cook the onions and peppers, stirring often, for about 5 minutes. Add the chicken bouillon cubes, Worcestershire and water and bring to a boil, stirring until the bouillon is dissolved.  Pour over the chops.

Seal the pan with aluminum foil and bake for 1 hour or until very tender.

Yum!

Caesar Pork Chops

Caesar Pork Chops

1/4 cup flour

1/1 tsp dried Italian seasoning

1/2 cup Caesar salad dressing

4 boneless pork chops, about 3/4 inch thick

1/4 cup grated Parmesan

Heat oven to 375^ F. Line a baking dish with foil and spray with Pam. Combine the flour and Italian seasoning in a shallow bowl and mix well. Pour the salad dressing into another shallow bowl. Dip both sides of the pork chops in the flour mixture, coating well. Dip in salad dressing, coating well. Place in the baking dish, sprinkle with parmesan and bake 35-40 minutes or until pork is completely cooked.

For best results, use fresh pork chops (never frozen) and do not put anything else in the oven with this while it's baking!

These are always good, tender and juicy! I don't remember where I got this one either, but I've been making it for several years and always get compliments when I serve it!  

Maple Glazed Skillet Pork Chops

Maple Glazed Skillet Pork Chops

4 pork chops, 3/4-1" thick
Salt and Pepper
2 tbsp oil
1 cup water
1/2 cup maple syrup
2 tsp Dijon mustard
1/4 cup apple cider vinegar
1/2 tsp dried thyme leaves

Heat the oil in a large iron skillet over medium-high heat until just smoking.  Season the chops with salt and pepper and brown well on one side.  Turn the chops and cook for about 1 minute.  Add water to skillet, cover and reduce heat to medium.  Cook about 30 minutes until pork is done and the water has nearly all evaporated.

In the meantime, combine the remaining ingredients and whisk until well blended.  Pour over the pork chops and reduce heat to low for about 5 minutes or until the glaze thickens.

Tasty! Adapted from a Cook's Country recipe.

Sunday Gravy and Macaroni (Spaghetti, Really)

1 pound spaghetti
3 Tbsp extra-virgin olive oil
2 thin cut pork loin chops, 1/2-inch thick
Salt and pepper
2 each sweet and hot Italian sausage links
1/2 to 1 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1 small onion, minced
1 1/2 cups beef broth
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
1/4 cup chopped flat-leaf parsley
1 tsp dried basil
2 tsp sugar
1/2 cup Marsala
1 pound meat loaf mix, ground beef, pork and veal combined
1 Tbsp mayonnaise
1/4 cup grated Parmigiano-Reggiano, plus extra for tossing pasta and to pass at table
1 loaf crusty Italian bread, heated just before serving to crisp crust

Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Remove skin and cut sausages into 1" chunks. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce over a very low heat for a couple of hours, gently stirring every once in a while.

Preheat oven to 425 degrees F.

Lightly mix the ground meat, mayo, garlic salt, 1/4 cup cheese and some black pepper. Gently roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce.

In the meantime, heat water for pasta to a boil. Salt and cook pasta 7 to 8 minutes, to al dente.

To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.

Adapted from the Rachael Ray recipe. This stuff is GOOD!

Smothered Pork Chops

• 4 bone-in pork loin chops, each about 1 inch thick
• Salt and freshly ground pepper, to taste
• 2 Tbsp vegetable oil
• 2 Tbsp butter
• 1 yellow onion, cut into 1-inch pieces
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 3 celery stalks, cut into 1-inch pieces
• 3 garlic cloves, minced
• 1 tsp minced fresh thyme
• 3 Tbsp all-purpose flour
• 2 1/2 cups chicken broth
• 1/4 cup heavy cream
• 1 tsp. hot sauce, plus more for serving
• Buttered rice for serving

Preheat oven to 375^F. Season the pork chops with salt and pepper. In a large electric skillet set on medium-high heat, warm the oil. Add the chops and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to a large baking dish.

Reduce the heat to medium and melt the butter in the skillet. Add the onion and cook, stirring occasionally and scraping up the browned bits from the pan bottom, until the onion is translucent, 3 to 5 minutes. Add the bell pepper, celery, the white portion of the green onions and the garlic. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the thyme and flour and stir well. Gradually stir in the broth and bring to a simmer. Stir in the cream and hot sauce and pour over the chops in the baking dish.

Cover baking dish tightly with aluminum foil and bake for 1.5 hours or until pork it very tender. Serve with buttered rice. Pass more hot sauce at the table. Serves 4.

This was very good!

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

Oven Barbecued Pork Chops

Pork Chops, about 3/4" thick

1 large Onion, sliced

Garlic Salt & Pepper

BBQ Sauce

Put however many pork chops you need to cook in a single layer in a baking dish or 9x13" pan.
Season to taste. Top each with a slice of onion. Cover the dish tightly with aluminum foil and bake at 375^ for about 1 hour. Remove the foil and spread each chop with BBQ sauce and bake another 15 minutes. Then stick a fork in it, cause it's done!

This is one of my favorite easy pork chop dinners. It's very basic and very easy and you can change it up by using different types of BBQ sauce on the chops. I almost always serve these with Fordhook Lima Beans and Hot Buttered Rice.