Best 6 Texas Style Peanut Butter Baked Pork Chops Recipes

PANKO FRIED PORK CHOPS WITH TEXAS TOAST

Steps:

• Pour the oil to a depth of 1 inch in a large cast-iron skillet with high sides. Heat the oil to 350 degrees F.
• Meanwhile, sprinkle the pork chops with salt and pepper and set aside. Set up the dredging station: Place the flour in a shallow dish. Whisk together the eggs, buttermilk and mustard in a separate shallow dish. Combine the panko and House Seasoning in a third shallow dish.
• Dredge one pork chop in the flour. Dip in the eggs, then in the panko. Place on a wire rack and repeat the process with the remaining pork chops. Fry the pork chops, in batches, until golden brown and a meat thermometer inserted in the thickest portion registers 145 degrees F, 3 to 4 minutes. Serve hot with the Texas toast.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

TEXAS-STYLE PEANUT BUTTER BAKED PORK CHOPS RECIPE - (3/5)

Steps:

• . Preheat oven to 350 degrees. Line a large pan with foil and apply nonstick cooking spray. 2. Rub pork chops with olive oil and place in pan. Bake 30 minutes. 3. Whisk together any leftover olive oil with remaining ingredients and set aside. 4. After chops have baked 30 minutes, remove from oven and brush them evenly with peanut butter mixture. Return to oven and bake an additional 10-15 minutes until chops are fully cooked and sauce is thickened and caramelized.

PORK IN PEANUT SAUCE

Steps:

• In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
• Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.

PORK GRILLADES - CC RECIPE

Steps:

• 1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Toast 1/4 cup flour in small skillet over medium heat, stirring constantly, until just beginning to brown, about 3 minutes; set aside. 2. Season chops with 1 1/2 teaspoons Louisiana seasoning, salt, and pepper. Whisk remaining 3/4 cup flour and remaining 1 1/2 tablespoons Louisiana seasoning together in shallow dish. Working with 1 chop at a time, dredge in seasoned flour, shaking off excess; transfer chops to plate. 3. Heat oil in Dutch oven over medium heat until shimmering. Add 4 chops and cook until browned, 3 to 5 minutes per side; transfer to plate. Repeat with remaining 4 chops. 4. Remove all but 1/4 cup oil from Dutch oven and return to medium heat. Add toasted flour to pot and cook, whisking constantly, until deep brown, about 2 minutes. Add onion, bell pepper, celery, and 1 teaspoon salt and cook, stirring often, until vegetables are just softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. 5. Stir in broth, tomatoes and their juice, bacon, Worcestershire, and bay leaf, scraping up any browned bits. Nestle chops into liquid and add any accumulated pork juices from plate. Bring to simmer, cover, and transfer to oven. Cook until fork slips easily in and out of pork, about 1 hour. 6. Remove grillades from oven. Discard bacon and bay leaf; stir in Tabasco. Season with salt and pepper to taste. Serve over rice, sprinkled with scallions and passing extra Tabasco.

PEANUT BUTTER PORK CHOPS

Steps:

• Lightly brown pork chops and remove from skillet.
• Mix brown gravy as called for on pkg less a bit of the water and add the peanut butter to the gravy.
• Stir gently while it thickens and add the pork back into the pan, salt & pepper,
• add the onion and bell pepper rings cover and simmer over low heat for about 45 minutes.

EASY PEANUT BUTTER PORK CHOPS

Steps:

• 1. Mix the peanut butter , soy sauce, egg and water together, beating until smooth. In two pother bowls add the corn meal to one and the flour to the other.
• 2. Dredge the pork through the flour, then peanut butter mix, then the corn meal.
• 3. fry in a oiled pan turning once one side is done. Remove after pork is fully cooked. Slice in strips to serve. This can then be dipped or ate as is.