Slow Cooker Pizza Pork Chops November 18, 2008

I made these pork chops a long time ago, not sure how well they would go over. Pizza pork chops? And you make them in a crockpot? But I made them anyway and Scott really liked them.  Even though he tends to like the traditional smothered or fried pork chops.  Today, I finally got around to making them again.  I was in the mood to make a slow cooker meal that was easy to prepare. You spend less than ten minutes getting these in the crockpot. 

The only thing I add is more seasoning to the sauce- italian seasoning, basil, garlic, whatever I have on hand.  Also, I serve it over white rice instead of orzo.

Slow Cooker Pizza Pork Chops

Ingredients

6	pork loin chops, 1 inch thick (about 2 1/4 lb)
1/2	teaspoon salt
1/4	teaspoon pepper
1	tablespoon vegetable oil
1	medium onion, chopped (1/2 cup)
2	cups tomato pasta sauce
4	cups cooked orzo
1	cup shredded mozzarella cheese (4 oz)

Directions

1.	Remove excess fat from pork. Sprinkle pork with salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until brown.
2.	Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle onion over pork. Add pasta sauce.
3.	Cover; cook on Low heat setting 4 to 6 hours.
4.	Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.

From: Betty Crocker website.

Oven Fried Pork Chops June 30, 2008

I bought some pork chops for Scott today with the intention of pan frying them but in my search for a recipe, I found this. I decided this way would be healthier and less messy! So, I oven “fried” them. Scott really liked them.

Oven Fried Pork Chops

Ingredients

4 boneless pork loin chops, about 3/4-inch thick

2 tablespoons Dijon mustard

1-1/2 cups dry breadcrumbs (I used Panko)

2 cloves garlic, minced (can use garlic powder for a quicker version)

2 tablespoons freshly grated Parmesan cheese

1/2 teaspoon dried thyme leaves

1 teaspoon rubbed sage

1 teaspoon dried rosemary leaves, crushed

Salt and pepper to taste

4 teaspoons olive or vegetable oil

Directions

Preheat oven to 450° F. Pat the chops dry with paper towels. Coat each side well with the mustard. On a flat plate or piece of waxed paper, combine the breadcrumbs, garlic, cheese, thyme, sage, rosemary, salt and pepper. Place the chops into the crumb mixture, turning to coat each side very well. Place in a greased or sprayed baking dish in one layer. Drizzle each chop with oil. Bake until brown and done, about 35 minutes. Serve immediately.

From: Teri’s Kitchen

Smothered Pork Chops April 9, 2008

This is a Tyler Florence recipe that is always well received!

Smothered Pork Chops

Ingredients

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

 Directions

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through.

Season with salt and pepper and garnish with chopped parsley before serving.

From: Food Network