Lisa Moore

Braised herb Pork Chops

7:45 AM


Braised Herb Pork Chops

1/4 cup dried parsley flakes

2 teaspoons paprika

1 teaspoon rubbed sage

1 teaspoon dried thyme

1 teaspoon ground mustard

1 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon dried oregano

7 bone-in pork loin chops (1/2 inch thick)

2 tablespoons vegetable oil

2 cups thinly sliced onions

4 large garlic cloves, sliced

5 medium carrots, cut into 2-inch pieces

2 cups chicken broth


Combine the first 8 ingredients; rub over both sides of pork chops. In a Dutch oven, brown chops in oil for 2-3 minutes on each side. Remove and set aside. In the same pan, sauté onions and garlic for 2 minutes. Add carrots and broth. Bring to a boil; reduce heat. Return chops to pan. Cover and bake at 325° until meat and vegetables are tender, 1-1/2 to 2 hours.

garlic

Pork Chops With Garlic Mushroom Sauce

6:00 AM

 



Pork Chops With Garlic Mushroom Sauce


2 pounds boneless pork chops

½ teaspoon paprika

1 pinch kosher salt and ground black pepper to taste

¼ cup butter, divided 

1 (8 ounce) package sliced fresh mushrooms

4 cloves garlic, minced

1 teaspoon Dijon mustard

2 tablespoons all-purpose flour

2 cups beef broth


Season both sides of pork chops with paprika, salt, and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside. Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute. Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again. Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

Gravy

Smothered Pork Chops

12:22 PM


Smothered Pork Chops

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
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 (if desired) before serving.

Lisa Moore

Maple Glazed Pork Chops

1:00 PM

Maple Glazed Pork Chops



1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
2 bone-in pork loin chops (7 ounces each)
1 tablespoon maple syrup
1-1/2 teaspoons butter, melted
1-1/2 teaspoons Dijon mustard

Combine the first five ingredients; rub over pork chops. Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 425° for 20 minutes. Combine the remaining ingredients; pour over chops. Bake 5 minutes longer or until meat juices run clear.