Company Stuffed Pork Chops

 2 celery ribs, diced

1 small onion, chopped

1 tsp olive oil

9 slices white bread, cubed

1/4 cup minced parsley

1/4 tsp salt

1/4 tsp rubbed sage

1/8 tsp white pepper

1/8 tsp dried marjoram

1/8 tsp dried thyme

3/4 cup reduced-sodium chicken broth

Pork Chops:

6 pork rib chops (7 oz each)

2 tsp olive oil

1/4 tsp salt

1/4 tsp pepper

1.  In a large skillet coated with cooking spray, saute celery and onion in 1 tsp oil until tender; remove from the heat.  In a large bowl, combine bread and seasonings.  Add celery mixture and broth; toss to coat.  Set aside.

2.  Cut a pocket in each pork chop by making a horizontal slice almost to the bone.  Recoat the same skillet with cooking spray.  Cook chops in remaining 2 tsp oil in batches over medium-high heat until browned, 1-2 minutes on each side.  Fill chops with bread mixture; secure with toothpicks if necessary.

3.  Transfer to a 13x9 inch baking dish coated with cooking spray.  Sprinkle with salt and pepper.  Cover and bake at 350 degrees for 15 minutes.  Uncover; bake until a thermometer inserted into center of stuffing reads 165 degrees and thermometer inserted in pork reads at least 145 degrees, 15-20 minutes longer.  Discard toothpicks and let stand 5 minutes before serving.

Serves 6

Crock Pot Pork Chops

 Prep Time: 5 minutes    Cook Time: 6 hours    Total Time: 6 hours 5 minutes

8 pork chops, thinly sliced

1 envelope Hidden Valley Ranch Dressing Mix

1 can cream of chicken soup

1 can cream of mushroom soup

1.  Spray crock pot with cooking spray.  Add pork chops.

2.  Sprinkle ranch dressing powder evenly over the pork.

3.  Add soups and cook on low heat for 6-8 hours or high heat for about 3-4 hours.

Notes:  Serve with mashed potatoes or rice.

Bone-In Pork Chops with Apples

 4-8 (10-12 oz) bone in pork chops

5 Fuji apples, peeled and cut into thin slices (like for a pie)

1 Granny Smith apple, peeled and cut into thin slices

4 Tbsp melted butter

1/4 cup sugar

1/4 cup brown sugar

1 tsp cinnamon

1/4 tsp salt

1 tbsp corn starch

4-6 springs thyme

salt and pepper

In a large bowl add butter, sugar, brown sugar, cinnamon salt and corn starch to the sliced apples.  Pour into a casserole dish or a 9x13 pan and bake in a 375 degree oven for 45 minutes.  ( mix the apples in the oven every 15 minutes).  With 20 minutes left in the baking process start the pork chops.

Season each pork chop with salt and pepper.  Using a Cast Iron Skillet add 2 Tbsp olive oil and set on high heat.  When it starts to smoke add the pork.  Make sure they are not touching.  Will need to do 2 batches if cooking more than 4.  Turn down the heat to medium/low.

Add 2-3 pats of butter to the pan along with the pork chops for added flavor.  Add 4-6 thyme springs.  Cook for 6-7 minutes per side.  Baste it with the drippings to soften it up and flavor it.  Set aside the browned pork chops. 

To serve plate the pork chops and top with the cooked apples.  Sprinkle with small thyme leaves for a garnish.  

Recipe: Chef Billie Parisi

Oven Baked Pork Chops

 4 boneless pork chops, seasoned with salt and pepper

2 Tbsp brown sugar

1 Tbsp Worschershire sauce

1 Tbsp soy sauce

2 Tbsp ketchup

2 Tbsp apple cider vinegar

1 garlic, minced

1 Tbsp olive oil

 

Place pork chops in a 9x13 dish.  Season.  In a small bowl mix together the rest of the ingredients.  Brush all the sauce on the pork chops onto both sides.  Bake in a 430 degree oven for 15 minutes.  Turn to broil and baste with the juices. Broil for 5 minutes on one side and broil on the other side 5 minutes. Remove form oven and serve with side dishes.

Recipe:  Mama Sue's Southern Kitchen

Hawaiian Pork Chops

 4 boneless pork loin chops (3/4 inch thick and 4 oz each)

1/4 tsp salt

1/4 tsp pepper

3 tsp canola oil, divided

1/3 cup chopped green pepper

1/3 cup thinly sliced onion

1 can  (14 oz) reduced sodium beef broth

1 can (8 oz) unsweetened pineapple chunks, undrained

1/4 cup ketchup

2 Tbsp brown sugar

1 Tbsp cider vinegar

2 Tbsp cornstarch

3 Tbsp cold water

Hot cooked rice, optional

1.  Sprinkle pork chops with salt and pepper.  Heat 2 Tsp oil in a large nonstick skillet over medium heat.  Cook pork chops until lightly browned, 3-4 minutes on each side.  Remove and keep warm.

2.  In the same skillet, saute green pepper and onion in remaining 1 tsp oil until almost tender, about 2 minutes.  Stir in broth, pineapple, ketchup, brown sugar and vinegar.  Bring to a boil.  Return pork to the pan.  Reduce heat; cover and simmer until a thermometer inserted in pork reads 145 degree, 5-7 minutes.  Remove and keep warm.

3.  Combine cornstarch and water until smooth; stir into skillet.  Bring to a boil; cook and stir until thickened, 1-2 minutes.  Serve with pork and , if desired, rice.

Easy Baked Pork Chops

4 boneless pork chops, 1 inch thick
4 Tbsp extra virgin olive oil
2 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp onion powder

1.  Preheat an oven to 400 degrees.  Lightly grease a baking sheet.

2.  Rub each pork chop with olive oil.

3.  In a small bowl mix together salt, pepper, paprika, and onion powder.  Season all sides of the pork chop with this mix.  Place seasoned pork chops onto the prepared baking sheet.

4.  Bake in the preheated oven for 15 to 20 minutes, or until pork chops reach an internal temperature of 145 degrees. (which will depend on how thick the pork chops are).  Serve hot.

Notes:  Some people are concerned with the amount of salt.  If you are sensitive to salt, or on a low sodium diet, reduce the amount of salt and add more to taste when serving.

Pork Chop Marinade

4 bone-in pork chops
1/4 cup extra virgin olive oil
2 tbsp brown sugar
5 cloves crushed garlic
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1 tbsp white wine vinegar
1 tsp ground mustard
1/2 tsp salt
1/2 tsp black pepper

1.  Place pork chops into a resealable plastic bag.

2.  In a small mixing bowl, whisk together olive oil, brown sugar, garlic, lemon juice, Worcestershire sauce, white wine vinegar, ground mustard, salt and pepper.

3.  Pour over the pork chops in the plastic bag.  Seal and place in the refrigerator for 2 to 8 hours.

4.  To cook, Heat an oven-safe heavy skillet over high heat.  Preheat an oven to 400 degrees.

5.  Sear the pork chops for 2 minutes on each side.  Transfer skillet immediately to the oven and cook until the internal temperature of the chop reaches 145 degrees, about 15 minutes.

6.  Let rest 5 to 10 minutes before serving.