Skillet Pork Chops with Mashed Potatoes

Ever wonder why pork chops are such a popular entry? Maybe it’s because they can be fried, grilled, roasted or even stuffed. And they can be cooked at relatively low temperatures because of improved breeding techniques.

porkchopsOne of my favorite ways to fix pork chops is in a barbecue sauce and cooked in a covered cast-iron pot inside my oven. But those prepared in a skillet, such as the following recipe, comes in a close second. Paired with some mashed potatoes and whole-kernel corn, this is a meal that I could eat at least once a week.

A nice sauce that contains half and half, sour cream, prepared mustard, red wine and Worcestershire sauce is great over the potatoes. And the mushrooms are an added bonus. So delicious.

Skillet Pork Chops with Mashed Potatoes
4 boneless pork chops
Kosher salt
and freshly ground pepper to taste
4 tablespoons butter
½ cup
sweet yellow onion, finely diced
2 garlic cloves, minced
8 ounces mushrooms, sliced
¼ cup red wine
1 tablespoon Worcestershire sauce
2 teaspoons prepared yellow mustard
½ teaspoon salt
¼ cup half and half
¼ cup sour cream
Season chops on both sides with salt and pepper.
Heat a
large cast-iron skillet over medium heat until hot. Add 2 tablespoons butter.
Brown
chops on both sides, turning only once. Remove and keep warm.
Saute the onions and garlic for 1 minute in the drippings. Add 2 tablespoons butter and mushrooms. Saute until mushrooms have released their liquid and are cooked through.
Add wine, Worcestershire sauce and mustard, stirring to
incorporate bits from the bottom of the pan. Cook about 3 minutes. Return chops to the pan, cover and simmer about 5 minutes. Remove pork and keep warm.
To the sauce, add ½ teaspoon salt (or to taste), along with h
alf and half. Cook until liquid reduces and slightly thickens. Whisk in sour cream until smooth. Taste and adjust salt and pepper, if needed. Return chops to skillet, along with any accumulated juices, to warm through. Serve with mashed potatoes.
Yield: Serves 4.

Barbecued Pork Chops

You don’t have to go Kansas City or Memphis for fall-apart barbecued pork these days. Just about every large restaurant across the country has either baby back ribs or pulled pork on its menu. But you can have them in your own home just as easy.

bbqporkchopsThese pork chops are baked to perfection, moist and full of flavor. Sticky and sweet, they also are easy to prepare on a busy day. They would be excellent with coleslaw and beans, but my favorite way is with mashed potatoes, whole-kernel corn and baked winter squash.

Barbecued Pork Chops
4 pork chops, any kind
4 tablespoons brown sugar
4 tablespoons cider vinegar
4 tablespoons, Worcestershire sauce
1 tablespoon Tabasco sauce
1 small, dried cayenne pepper, chopped
1 cup ketchup
1 cup water
1 tablespoon olive oil
1 small onion, diced
1 clove garlic, diced
1 stalk celery, diced
Saute the onion, garlic and celery in olive oil. Add remaining ingredients except pork chops. Bring to a boil then simmer sauce until thickened. Place pork chops in Dutch oven and cover with barbecue sauce. Place in preheated 325-degree oven. Bake for 2 to 3 hours or until meat falls apart. Serve with mashed potatoes, whole-kernel corn and baked squash.
Note: For added flavor, you can add some commercial barbecue sauce such as KC Masterpiece.

 

 

Crunchy Honey Garlic Pork Chops

Summertime is conducive to grilling, but people shouldn’t forget about their stove and oven just because all of their friends are cooking outdoors.

choppersPork chops are one of those foods that are equally good cooked indoors or outdoors. But if you’re looking for the quickest way, the friendly confines of your kitchen is the place to be.

Here’s a pork chop recipe that a friend recently posted on Facebook that looks awfully good to me. It has some sweetness (honey and brown sugar) as well as a little snap (cayenne pepper).

Crunchy Honey Garlic Pork Chops

6 to 9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 tablespoons water
2 cups flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
Canola or vegetable oil for frying chops
GLAZE:
1½ cups honey
½ cup brown sugar
½ teaspoon ginger
Dash of cayenne pepper (to your taste)
½ cup soy sauce
1 tablespoon chopped garlic
2 tablespoons butter
Whisk the eggs and 4 tablespoons water together in a shallow dish. Mix the flour, salt, pepper, and garlic powder in another shallow dish. Dip the chops in the flour, then over into the egg. Then back over into the flour mixture once again.
Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9-by-13-inch baking dish. Saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
Pour ½ of the glaze over the pork chops. Flip them over and pour the other ½ over the other side. Place uncovered in a preheated 350 degree-oven for about 20 to 25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

Skillet Pork Chops with Green Beans and Red Potatoes

One-dish dinners are great for the busy cook. In fact, they’re often the only way to go for those households where both parents work. But you don’t have to fall into that category to enjoy the simplicity of such a meal.

b3c1cc2c-7175-442a-a02a-b317b93e046bThe following is a great option for everyone: stay-at-home moms; single moms or dads who work but also double as chauffeur for their on-the-go kids; retirees such as myself who keep busy with gardening, coaching and the like; and yes, those families where both parents work.

And as with other one-pot meals, cleanup is minimal.

Skillet Pork Chops with Green Beans and Red Potatoes
4 pork chops
1 10¾-ounce can cream of mushroom soup
1 small onion, diced
4 red potatoes, sliced
1 14½-ounce can green beans, liquid reserved
½ cup fat-free sour cream
Salt and pepper to taste
Olive oil
Dash of Worcestershire sauce
Preheat oven to 350 degrees. Saute chops with onion in cast-iron skillet in olive oil until browned. Arrange chops (with sauteed onions) in a 9-by-13-inch baking dish. Layer potatoes and beans on top of chops. Season with salt and pepper to taste. In a medium bowl combine soup, sour creams, Worcestershire sauce and half of reserved liquid. Pour mixture over chops and potatoes. Cover dish with aluminum foil and bake in the preheated oven for 1 hour. Uncover and add remaining reserved liquid. Bake 30 minutes and serve.
Yield: Serves 4.
Note: Chop can be cut into smaller pieces before baking.

Barbecued Pork Chops

Grilling is perhaps the most-popular method to fix barbecued pork, be it chops, steaks or roasts. However, one shouldn’t discount preparing it in a conventional oven.

barbecue_pork_skillet_hrThat’s exactly what I did the other day when my grandson, Rakeem, came over for supper. One of his favorite meals is barbecued pork with mashed potatoes and whole-kernel corn.

I used pork steaks for this meal, trimming off all the fat and deboning the meat. I used a homemade barbecue sauce, which is one of my standbys. It is simple to make and very delicious, and a nice way to warm up the house on one of these cool days we’ve been experiencing all spring.

Barbecued Pork Chops
Olive oil
4 center-cut pork chops
2 cups ketchup
1 cup water
8 tablespoons brown sugar
8 tablespoons apple cider vinegar
8 tablespoonsWorcestershire sauce
2 tablespoons Tabasco sauce
1 cayenne pepper, chopped
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, diced
Salt and pepper to taste
Saute onion, garlic, celery and cayenne pepper in olive oil. Add remaining ingredients and simmer until sauce thickens.

Meanwhile, trim fat from pork chops. Place chops in Dutch oven or other ovenware. Cover with sauce and cook in 325-degree oven for 2 to 3 hour or until meat is fork-tender. Serve with mashed potatoes and whole-kernel corn.