Sweet and Saucy pork chops

2-3 pork chops
1 1/2 t. sugar, divided
2 T olive oil, divided
1 shallot, chopped
4 garlic cloves
1/4 c. red wine vinegar
1/2 c. water or broth
3 sprigs rosemary (or equivalent dried)
1 T drained capers (optional)
2 T. unsalted butter, cut into pieces

1. Season pork chops with salt and 1/2 t. sugar. Heat 1 T oil in large skillet over medium-high. Cook chops, undisturbed, until well browned, about 3 minutes. Turn and cook until second side is brown, about 1 minute. Transfer to a plate (they won't be fully cooked); reduce heat to medium.

2. Pour 1 T oil into skillet and add shallot and garlic. Cook until softened and beginning to brown, about 3 minutes.

3. Add vinegar and 1 t. sugar. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.

4. Add remaining ingredients. Reduce heat, maintaining a low simmer. Swirl pan continuously and vigorously until sauce is smooth, glossy, and emulsified.

5. Return pork chops and simmer gently until cook through, about 3 minutes (140 degrees).

Braised Pork Loin Chops

1/4 t garlic powder or 1 clove minced garlic
1 t. rubbed sage
1 t. dried rosemary, crushed
1/2 t. salt
1/4 t. pepper

4 boneless pork loin chops
1 T. butter
1 T. olive oil

1/2-3/4 c. dry white wine (I used La Poule Blanche Sauvignon Blanc, which was excellent)
Parsley

Mix first 5 ingredients and rub over chops. Heat butter and oil in a large skillet and brown chops on both sides. Add wine and cook until pork chops are cooked. Sprinkle with parsley.

Pork Chops and Pierogies

Ingredients:
 
- 8 frozen pierogies

- 2-3 pork chops
- pinch of salt
- pinch of pepper
- 2 tablespoons butter

- 1 medium sweet onion, sliced and separated into rings
- 1 medium Golden Delicious apple, cut into 1/2-inch chunks

- 2 tablespoons sugar
- 1/4 cup cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

Directions:

Cook pierogies according to package directions.

Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear. Remove chops and keep warm.

In the same skillet, saute the onion for 3 minutes (add a small amount of extra butter if needed). Add apple; saute until almost tender. Stir in the sugar, vinegar, and 1/4 teaspoon salt and pepper.

Bring to a boil, then reduce heat. Simmer, uncovered, for 5 minutes.

Drain pierogies. Add pork chops and pierogies to skillet. Stir to coat.

Blackberry Pork Chops 2

A little different from our previous recipe for blackberry pork chops, but still delicious.

Ingredients:

- 1/2 cup seedless blackberry spreadable fruit
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- dash of ground cinnamon
- 4 boneless pork chops (5 oz each)
- 2 teaspoons steak seasoning (salt, pepper, garlic powder, paprika)
- 2 teaspoons olive oil
- 1 cup fresh blackberries

Directions:

In a small saucepan, combine the spreadable fruit, lemon juice, soy sauce, and cinnamon. Cook and stir over low heat until the spreadable fruit has melted. Remove from heat and set aside.

Sprinkle both sides of the chops with steak seasoning. Coat a large skillet with cooking spray and cook chops in oil over medium-high heat for 5-7 minutes on each side. Serve with sauce and blackberries.

Maple Ginger Pork Chops

With a sweet, maple, almost caramel flavor, these pork chops are a sticky but tasty dinner entree.

Ingredients:

- 4 boneless pork loin chops (6 oz each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1/4 teaspoon ground ginger
- 1/2 cup dry bread crumbs (approximately)
- 3 tablespoons butter

- 1/2 cup maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoons cider vinegar
- 1/8 teaspoon ground ginger

Directions:

Sprinkle pork chops with salt and pepper.

In a small bowl, beat the egg and 1/4 teaspoon ginger. Place bread crumbs in a second bowl.

Dip chops in egg mixture, then coat with crumbs.

In a large skillet, cook pork in butter over medium heat for 5-7 minutes on each side or until cooked through. Remove and keep warm.

Add the remaining ingredients to the skillet. Cook and stir for 1-2 minutes or until slightly thickened. Serve with chops.

Blackberry Pork Chops

An easy, fruity twist on basic pork chops.

Ingredients:

- 4 pork loin chops
- 1/4 cup seedless blackberry spreadable fruit
- 3 tablespoon ketchup
- 1/4 teaspoon minced garlic
- 1/4 teapsoon prepared mustard
- 1/4 teaspoon cornstarch
- 1 tablespoon A1 steak sauce

Directions:

Cook pork chops over the stove or broil them until they are cooked through.

Meanwhile, in a small saucepan, combine the spreadable fruit, ketchup, garlic, and mustard. Bring to a boil.

Separately, combine the cornstarch and steak sauce until smooth, then gradually stir into the saucepan with the other ingredients.

Bring to a boil. Cook while stirring for two minutes or until sauce is thickened.

Serve sauce with pork chops.

Crispy Parmesan Pork Chops

We recently encountered this pork chop recipe and immediately knew we wanted to try it. Fast, easy, and delicious - what more can you ask for? The chops end up cheesy and crispy with a wonderful flavor. Tip: for a little variety, try making it with different flavors of mashed potato flakes. You can get a bunch of different flavors in small packages from the grocery store.

Ingredients:

- 3 tablespoons butter
- 1/4 cup butter-and-herb-flavored mashed potato flakes
- 1/4 cup Parmesan cheese (either the grated kind or the kind from a can)
- 1/2 teaspoon garlic powder
- 3 pork chops
- 2 tablespoons canola oil

Directions:

Melt the butter in a shallow bowl.

In another bowl, combine the potato flakes, Parmesan cheese, and garlic powder. (Note: The amount of this mixture that you need depends on the size of the pork chops. You may need more or less.)

Dip each chop into the butter, then dip it in the potato flake mixture and coat it.

Cook chops in oil in a large skillet over medium heat for 7-8 minutes on each side, or until juices run clear.

Apple Glazed Pork Chops

This is a new recipe for us, and Paul really likes it. The chops have a strong flavor of apples and the spices used, particularly thyme.

Ingredients:

- 2 tablespoons brown sugar
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 4 boneless pork loin chops
- 2 tablespoons apple jelly

Directions:

Combine the first 8 ingredients and rub over both sides of pork chops. Cook on an indoor grill coated with cooking spray for 5 minutes.

Heat apple jelly until warmed, then brush over pork chops.

Barbecue Rubbed Pork Chops

Oooh, we love these pork chops! They are rubbed with a great combination of spices. Pretty easy to make -- all you need to do is mix the spices, rub them on the chops, then cook the chops.

Ingredients:

- 1 tablespoon light brown sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 1/4 teaspoon dry mustard
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground red pepper
- 4 pork chops

Directions:

Combine first 9 ingredients and rub over both sides of pork chops.

Cook on a greased grill pan over medium-high heat for 2 minutes on each side. Reduce heat to medium and cook for 8 minutes or until done, turning occasionally. Remove from pan and let stand 5 minutes before serving.

Honey Pecan Pork Chops

These pork chops are really delicious -- a neat combination of sweet honey flavor with tender pork chops and cruncy pecans. Very tasty served fresh -- can be eaten leftover, but they aren't as good.

Ingredients:

- 1 1/4 pound pork chops
- 1/2 cup all-purpose flour
- salt and pepper to taste
- 2 tablespoons butter
- 1/4 cup honey
- 1/4 cup chopped pecans

Directions:

In shallow bowl, mix together flour, salt, and pepper. Press pork chops into the flour mixture to coat them.

In a large skillet, melt butter over moderate-high heat. Add chops and brown both sides. Transfer chops to a plate.

Mix the honey and pecans into the pan drippings. Heat, stirring constantly. Pour sauce over pork chops and serve.

Flemish Pork Chops

This fantastic recipe came from Becky's mom and is the recipe that convinced Paul that pork chops aren't terrible after all. It blends the flavors of burgundy wine, chicken broth, and tomato paste with other spices to create a fabulous sauce that is great with the pork chops as well as with pasta. Once you try Flemish Pork Chops, you'll have to make them again and again.

Ingredients:

- 2 pork chops
- 2 tablespoons margarine
- 1 medium onion, chopped (or dried minced onion)
- 3/4 cup burgundy wine
- 3/4 cup chicken broth
- 2 tablespoons tomato paste (or most of a small can)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon basil
- 1 tablespoon flour
- 2 tablespoons butter

Directions:

Brown pork chops in margarine, then add onion.

Mix wine, chicken broth, tomato paste, salt, pepper, and basil in a medium bowl. Pour over pork chops.

Simmer, covered, for one hour or until tender. Remove pork chops and set aside.

Melt butter and stir in flour. Mix into pan with pork chop juices. Boil a little to thicken. (Add more flour if necessary.)

Serve pork chops with sauce, over noodles if desired.

Marinated Pork Chops

A somewhat eclectic combination of ingredients gives these pork chops an interesting but yummy flavor. We haven't made them often, but they are a nice recipe.

Ingredients:

- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 6 pork chops

Directions:

Preheat oven to 350 degrees.

In a small bowl, blend first 6 ingredients.

Place pork chops in a medium baking dish and spread half the sauce over them.

Bake pork chops for 30 minutes (perhaps less). Turn, then spread with the remaining sauce. Continue baking for 30 minutes.