Best 8 Pats Pork Chops Recipes

SAUCY BROWN SUGAR BAKED PORK CHOPS

Steps:

• Preheat your oven to 350 °F.
• Stir together the soy sauce, Worcestershire, garlic, ketchup and brown sugar . Adjust this mixture to taste, some people like more ketchup along with the brown sugar. Once you have adjusted it to taste, move on to the next step.
• Place the pork chops in the bottom of a baking pan, cast iron skillet or oven safe skillet of your choice. Pour the sauce over the pork chops.
• Bake in the oven for 25-30 minutes, or until the pork chops reach an internal temperature of 145 °F.
• Remove and serve. The sauce is excellent on rice!

PAN-ROASTED PORK CHOPS & POTATOES

Steps:

• Place pork chops and 1/2 cup salad dressing in a large bowl; turn to coat. Cover and refrigerate 8 hours or overnight. Refrigerate remaining salad dressing., Preheat oven to 400°. Cut each potato lengthwise into 12 wedges. Arrange potatoes and Brussels sprouts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle vegetables with remaining salad dressing; toss to coat. Roast 20 minutes., Drain pork, discarding marinade. Pat pork dry with paper towels. Stir vegetables; place pork chops over top. Roast 15-20 minutes longer or until a thermometer inserted in pork reads 145°. Preheat broiler., In a small bowl, combine bread crumbs, parsley, salt and pepper; stir in butter. Top pork with crumb mixture. Broil 4-6 in. from heat 1-2 minutes or until bread crumbs are golden brown. Let stand 5 minutes.

THE BEST JUICY SKILLET PORK CHOPS

Steps:

• Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
• Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
• After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
• Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
• Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
• Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
• Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
• While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
• Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
• Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
• Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.

JUICY GRILLED PORK CHOPS RECIPE

Steps:

• Pat the pork chops dry with a paper towel.
• In a separate bowl, combine the olive oil, lemon juice, garlic, salt, and black pepper to create the marinade.
• Rub the marinade evenly all over the sides of the pork chops and place them in a bowl covered with plastic wrap. Allow them to marinate for at least an hour in the refrigerator.
• Grill the pork chops on high for about 5 minutes on each side (the cooking time will depend on the thickness of the pork chops). They are fully cooked when the internal temperature reaches 145°F on an instant-read thermometer.*
• Allow the pork chops to rest for 10 minutes before serving them, bringing them to 145°F.

SPICED BUTTER-BASTED PORK CHOPS

Steps:

• Pat the pork dry and season all over with the sugar and 1 teaspoon salt. In a large (12-inch) cast-iron skillet, heat the oil over medium. Add the pork chops, cover with a lid or baking sheet, and cook until browned on the outside and the internal temperature is between 110 and 120 degrees, 4 to 5 minutes per side. Reduce the heat if burning or sizzling wildly.
• Using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Lay the chops back down in one layer and add the butter, paprika and fennel seeds. Season the butter with salt and pepper. Tilt the skillet and baste the pork by spooning the melting butter and drippings over the pork until the internal temperature registers 130 degrees, 1 to 2 minutes per side.
• Transfer the pork chops to a lipped plate and pour the butter over top. Let rest for 5 minutes before slicing and serving with a spoonful of the butter.

THE NEELEY'S SMOTHERED PORK CHOPS

Steps:

• Pat the porkchops dry with a paper towel and season with salt and pepper.
• Combine the flour, onion powder, garlic powder, cayenne and paprika.
• Dredge the chops in flour mixture on both sides until lightly coated.
• Heat a cast iron skillet over medium heat and coat with the peanut oil.
• When oil is hot, slip in chops and fry on each side, about five minutes per side, until golden brown.
• Remove chops from pan and set aside.
• Add onions to pan and saute until fragrant, about a minute.
• Add three tablespoons of the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it makes a paste.
• Slowly whisk in the chicken broth, making sure there are no lumps.
• Turn up the heat and allow the chicken broth to reduce and thicken occasionally stirring.
• Once the sauce coats the back of your wooden spoon, pour in the buttermilk.
• Add hot sauce and stir to combine.
• Return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.

BAKED PORK CHOPS WITH ROASTED POTATOES, PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• Cut the potatoes in half, (leave peel on) Peel and slice the parsnips and carrots lengthwise.
• Place the parsnips, carrots, onion, potatoes, and all the garlic cloves in a tray and coat and toss generously with extra virgin olive oil.
• (I use my lasagna pan) Add some he fresh thyme (including sprigs), salt and pepper, toss again.
• Then place in oven for 15 minutes.
• While the vegetables are in the oven, sprinkle some thyme, lemon zest, salt and pepper onto the chops.
• Then place them in the tray on top of vegetables and add the apples.
• Sprinkle a little extra virgin olive oil, and the juice of half the lemon on top of chops.
• Return to oven.
• Cook for around 45 minutes until the meat is tender and the vegetables are golden.
• Tip: I like to serve a piece of the quartered apple per plate, and I also take the peel off the cooked garlic and serve a couple cloves per plate.

MOM PAT'S PORK CHOPS WITH CREAMED CORN

Steps:

• Season chops with salt, pepper, garlic salt; brown chops in skillet.
• Drain the chops of grease and then add 1/2 cup water. Cover and simmer 45 minutes; add can(s) of cream corn to cover chops and salt and pepper corn to taste.
• Cover and simmer for at least 15 minutes more or until pork is done.
• You can bake these puppies in oven if you want at 350° for the same amount of time. I cook longer cause I like my pork really done.