Tag: Pork Chops

Meats

Buffalo Wing Pork Chops

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A couple of nights ago our son-in-law made dinner for us. Randy and I walked in Tues night to the best aroma coming from the kids kitchen. We walked over to the stove and saw great looking pork chops. Eric told us that he had found the recipe on a blog that listed 15 simple dinners and had made it once before and fell in love with it. He immediately went out and bought some buffalo sauce and pork chops. We sat down to a great looking dinner. Salad, mac and cheese and these amazing pork chops. Recipe is truly so simple, but the result was the juiciest great tasting pork chops that we have had. Thanks Eric for a great meal!

4 (1/2″) pork chops

1/2 cup buffalo wing sauce

4 slices of mozzarella cheese

Butter

Salt, Pepper & Garlic powder to taste

Heat an iron skillet until warm. Melt about 4 tables butter in skillet. Season both sides of chops with garlic, salt & pepper. Saute chops on each side for about 3 to 4 minutes, each side. Drizzle some of the buffalo sauce on each chop as you are searing them on each side. Place lid on skillet and cook until chops are cooked throughout.

Place chops in a baking dish and place a cheese slice on each chop. Place in preheated oven to “broil” and broil until cheese is bubbling. Drizzle more of the buffalo sauce over the chops and serve immediately.

Meats

Balsamic Glazed Pork Chops

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Taken from Allrecipes.com, I came across this in one of our Frisco magazines and tore it out. Cannot wait to try them. They simply look delicious!

4 (3/4″) center cut pork chops

1 teas salt

1/2 teas black pepper

2 tables olive oil

6 oz small shallots, quartered & peeled, leave root ends intact

2/3 cup balsamic vinegar

1 1/2 teas sugar

1 1/2 teas salt

Pat the pork chops dry; sprinkle them with the 1/2 teas salt and 1/4 teas pepper.

Balsamic Glazed Pork Chops
Balsamic Glazed Pork Chops

Heat the oil in a 12″ skillet over high heat until it is hot. Cook the pork along with the shallots, turning the pork over once. Stir the shallots occasionally. Cook the pork until it is browned and the shallots are golden brown and tender (about 5 minutes). Put the pork on a plate and add the vinegar, sugar and the remaining 1/2 teas of salt and the 1/4 teas pepper to the shallots in your skillet. Cook and stir until the sugar is dissolved and the liquid thickens slightly (about one minute). Reduce the temperature to moderate heat and return the pork and juices on the plate to the skillet. Turn the pork chops two or three times to coat them in the sauce. Cook the pork all the way through. Transfer the meat to a platter. Boil the sauce until it is thick and syrupy before pouring it over the pork.

*This recipe is also delicious when sweet potatoes or new potatoes are substituted for the pork, as a vegetarian version.

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Stuffed Pork Chops

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Jason & Tracy (our oldest of our 5 kids) had us over for dinner last night. That is such a treat to be invited over to our kids houses to eat. It is refreshing to be at their tables and sometimes catch a glimpse of seeing a little bit of yourself in them, as they cook, serve and entertain others. Was a delightful evening and the food was scrumptious. Tracy told me she got this out of Giada’s cookbook. We didn’t leave a crumb on our plates. She even had us chocolate truffles for dessert that she had bought from Whole Foods. Thanks guys, it was such a nice evening.

2 tables olive oil, divided

2 cloves garlic,minced

6 sun-dried tomatoes

1 (10 oz) bag of frozen spinach, thawed and water squeezed out well

1/2 teas salt, plus more for seasoning

1/2 teas pepper

1/4 teas dried thyme

1/4 cup (2 oz) goat cheese

1/3 cup reduced fat cream cheese, softened

4 (4 oz ea) center-cut porck chops

1 1/2 cups chicken broth

1/2 lemon, zested

2 tables lemon juice

2 teas Dijon mustard

Warm 1 tables olive oil in a nice size sauté pan or skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add tomatoes, spinach, salt, pepper and thyme. Cook until well combined, about 2 more minutes. Transfer the mixture to a medium size bowl. Add the softened goat cheese and the cream cheese.

Using a sharp knife, cut a pocket into the thickest portion of the pork chop. Stuff each pocket with the spinach mixture (about 1/4 cup). Sprinkle salt and pepper over each pork chop.

In a small bowl, combine the chicken broth, lemon zest and mustard.

Warm the remaining 1 tables olive oil in a large skillet over medium-high heat. When pan is hot, add the chops.

Cook until golden and cooked through, about 4 to 5 min per side. Transfer the chops to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat, scrapping up the brown bits from the bottom of the skillet as the broth begins to thicken. Cook until broth has been reduced by half, (about 8 min)making a light sauce to drizzle over each chop as you serve them.

Tracy served these with baked butter-nut squash, drizzled with cinnamon and olive oil and baked Brussels sprouts.