pork chops Archives - The Midnight Baker

Wacky Pork Chops

Judith Hannemann — Sat, 02 Apr 2022 23:00:47 +0000

Don’t let the name fool you–wacky pork chops are seriously delicious.

Wacky Pork Chops–Easy And Delicious

This looked a bit interesting when it appeared in my Facebook feed from a large contributor-based website.

Of course I checked out the recipe and the person who contributed it raved about it.. I happen to know that contributor and am a friend as well. That’s how I know I had to make this since anything Lillian raves about has got to be good. Lillian had a food blog although she hasn’t posted in years. It’s still available and she has tons of great family recipes–My Recipe Journey. She now makes custom wine jewelry and you can check her out here.

Grape Jelly? Heck Yeah

I’m convinced that the grape jelly is the ingredient that ties all this together.

Sure the sauce contains a lot of other tasty ingredients, but the grape jelly is the thing that makes all the others cohesive and form a wonderful sauce.

At first the jelly is very lumpy when you mix it, but take heart, it does melt when you heat it and there are no lumps in the final product.

Whenever mustard is called for in a recipe, I tend to use Dijon or whole grain. However, Lillian specified yellow mustard so that is what I used. As I mentioned before, I trust her taste in things.

Bone-In Or Boneless

This is where I deviated from the main recipe. I had a whole boneless loin in my freezer that I wanted to use. Since I’m always on about using what you have, I took my own advice.

Of course bone-in chops will be tastier because the bone will produce a better flavor, but I don’t think it will make a radical difference. Therefore, either/or is a good choice.

The Recipe

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Wacky Pork Chops

These pork chops in delicious gravy will be a big hit

Prep Time25

Cook Time1 30

Course: Main, Main Course

Cuisine: American

Keyword: pork chops cooked in sauce, slow cooked pork chops, wacky pork chops

Servings: 6

Calories: 706kcal

Author: Judith Hannemann

Ingredients

6 pork chops preferably bone-in chops
1 cup flour
1/4 tsp salt
1/4 tsp pepper
3 tbs olive oil divided
12 oz egg noodles cooked per package directions
1/2 cup dry red wine not cooking wine
3 tbs butter

Gravy:

5 tbs ketchup
5 tbs grape jelly
3 tbs soy sauce
3 tbs yellow mustard
2 tbs Worcestershire sauce
3 cloves garlic crushed
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp pepper
1/2 cup water

US Customary - Metric

Instructions

Mix the flour, 1/4 tsp salt and 1/4 tsp pepper in a plastic bag.
Mix all the sauce ingredients in a medium bowl. Don't worry about the lumpy jelly--it will melt when cooking.
Place 3 pork chops in the flour mixture and shake to coat.
Heat a large skillet over medium-high heat. Add half the olive oil and brown the 3 chops on both sides; remove to a plate and repeat with the last 3 chops. Frying in shifts doesn't crowd the pan and produces a better sear. Place the pork chops in a 13x9-inch pan in a single layer if possible.
Deglaze the skillet you fried the pork chops in with the red wine, then add the sauce mixture, stirring well for about 3 minutes until the jelly melts and it's heated through. Stir in butter.
Pour the sauce over the pork chops then cover the dish with foil and bake at 350F/180C for 1 1/2 hours.
Serve over noodles.

Video

Nutrition

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Creamy Skillet Pork Chops with Mushrooms

Judith Hannemann — Wed, 10 Feb 2021 00:00:53 +0000

Pork chops and a creamy mushroom gravy all cooks in the same pan. Less dishes to wash!

Creamy Pork Chops: Cooks In One Skillet

One thing I hate is having a sinkful of dishes to wash. The older I get, the more I shy away from recipes–no matter how good they look–that seem to use every bowl, plate, cutlery and whatever to make it. The less I have to clean up the better in my opinion.

Since I like to keep cleanup to a minimum, I love meals that cook in one pot or skillet. This creamy pork chops dinner is one of them

Vary The Herbs

You can change the flavor of these creamy pork chops by just varying the herbs you use. Since it will have a different flavor it becomes something different each time you make it. I consider this a boon and a great recipe to have in your arsenal.

Thyme or savory is my herb of choice to use with pork. However, if you’re not too keen on those, sage is very nice too, but be careful with sage as it’s quite powerful. Start small and work your way up. Italian seasoning is nice too as is rosemary. Although with rosemary, follow the caveats for sage because it’s another powerful herb. Too much and it tastes medicinal.

Don’t Like Mushrooms?

That’s easy–leave them out. It’ll taste really good even without them.

But you can substitute other veggies for those mushrooms. Off the top of my head, peas would be a good choice. So would cut green beans or even asparagus. That way, you don’t have to dirty another pot making a side veggie.

The Recipe

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Creamy Skillet Pork Chops with Mushrooms

Great tasting and quick pork chop dinner

Prep Time10

Cook Time30

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: creamy pork chop recipe, one-pan pork chops, pork chop skillet dinners, quick pork chop dinner

Servings: 6

Calories: 437kcal

Author: Judith Hannemann

Ingredients

6 boneless loin pork chops about 1-inch/2.5 cm thick
1 tbs olive oil
2 tbs butter divided
1/4 cup flour
10 oz fresh mushrooms sliced
1/2 tsp thyme or savory
2 cloves garlic finely minced
1/2 cup chicken stock
1/2 tsp Dijon mustard
1/2 tsp lemon juice
1 tsp salt
1/2 tsp pepper
1 cup heavy cream

US Customary - Metric

Instructions

Pat pork chops dry.
Add the oil and 1 tablespoon of the butter in a large skillet over medium heat. Dredge the chops in the flour and brown in the hot skillet. Cook each side until it’s golden brown and cooked through, about 10 minutes total time. The chops should be 140 F/60C at the thickest part. Remove the chops to a plate and cover with foil.
Add the remaining butter to the same skillet, let it melt then add the sliced mushrooms. When the mushrooms start to release water, add the garlic and thyme. Continue cooking until the water has evaporated. Remove the mushrooms from the pan—you can put them on the same plate as the chops if you wish.
Add the chicken stock, Dijon mustard and the lemon juice to the skillet. Let this reduce by 50%. Add the cream, stir well then add the chops and mushrooms back to the pan. Cook for about 5 minutes to heat through letting the cream reduce a bit— to the consistency of a thin gravy.

Nutrition

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Jack Daniels Glazed Pork Chops

Judith Hannemann — Sat, 29 Aug 2020 23:00:27 +0000

The citrus pork chop brine makes these pork chops something special.

Grown-Up Pork Chops: Citrus Brine

Most of my recipes are ones that the entire family will enjoy. But every so often, you want to eat something that caters more to adult tastes. These chops fill the bill since they’re full of flavor and have a decidedly boozy glaze. These are grown-up pork chops

Because of the bourbon in the glaze, these chops may not be appreciated by younger children. It’s not so much the alcohol–which burns off when you boil the glaze–but it has a slight bitter undertone that offsets the sweetness of the glaze.

However teens may enjoy them as much as adults.

Citrus Pork Chop Brine

The brine for these pork chops goes a little further than the standard water, salt and sugar.

This brine gets it’s great taste of citrus from orange juice and a variety of herbs.

Since there’s quite a large amount of brine, make sure you have a vessel big enough to hold all of it plus the chops. I used a 2 gallon zipper plastic bag and it was adequate. You could also split everything in half and distribute it between 2 smaller gallon bags.

You also have to heat the brine so the flavors meld well, then cool it to room temperature before you use it on the chops. This is a recipe that you have to start the day before because the brine needs 12 hours to work it’s magic.

After that, the cooking is pretty quick and easy.

Grill Them Too

Even though the recipe calls for pan frying the chops, you can grill them outside. While the weather is still good, why not?

Grilling will certainly cook them, but if you get grill marks, they’ll look even nicer plus pick up a slightly smoky taste that will go so well with the taste of the glaze.

The Recipe

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Jack Daniels Glazed Pork Chops

Pork chops for grown ups

Prep Time10

Cook Time25

Brining12

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: fancy pork chop recipes, glazed pork chops, pork chop recipes for company, using bourbon in cooking

Servings: 6

Calories: 586kcal

Author: Judith Hannemann

Ingredients

6 boneless pork loin chops 3 pounds total

Brine:

2 cup orange juice
1/2 cup packed brown sugar
1/2 cup kosher salt
8 garlic cloves pressed
1 bunch fresh thyme
3 bay leaves
2 tbs peppercorns
1 cinnamon stick
2 tbs canola oil

Glaze:

3/4 cup molasses
1/4 cup apple cider vinegar
1 rosemary sprig
4 tbs cut-up unsalted butter
1/4 cup bourbon
Kosher salt and black pepper

US Customary - Metric

Instructions

Bring orange juice, brown sugar, salt, garlic, thyme, bay leaves, peppercorns, cinnamon, and 6 cups water to a simmer in a large pot. Remove from heat. Cool to room temperature. Add pork and brine 12 hours.
Remove pork from brine and rinse under cold water. Pat pork dry with paper towels.
Preheat oven to 350F/180C. Heat oil in a large skillet over medium-high heat. Cook pork, in batches, turning once, until golden brown, 4 to 6 minutes. Transfer to a rimmed baking sheet. Bake until the internal temperature reaches 160F/70C 4 to 6 minutes. Let rest 5 minutes. Serve drizzled with glaze.
Make the Glaze:
Combine molasses, apple cider vinegar, and rosemary in a small saucepan. Cook over medium heat until reduced to 2/3 cup, 12 to 15 minutes.
Whisk in unsalted butter and bourbon; continue to cook until thickened, 1 to 2 minutes.
Season with kosher salt and black pepper.

Video

Nutrition

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Slow Cooker Onion Cream Pork Chops

Judith Hannemann — Sun, 19 Mar 2017 00:00:53 +0000

Savory pork chops slow cooked in a creamy onion sauce, but you won’t believe how easy they are!

Onion Cream Pork Chops: Great Taste Little Work

This is one of the easiest, yet tastiest crock pot meals you will ever prepare!

Another plus is that it cooks in a relatively short time in newer slow cookers.

This is one of those “dump-and-go” meals–there’s no extra work involved. Of course, if you want to brown the chops first and deglaze the pan with the wine, that would increase the already great taste. However, it’s not at all necessary.

My friend Cris featured this in her “Whatcha Crockin‘ ” roundup on Recipes That Crock. And if you’re looking for super crock pot recipes, hers is the site to visit first!

About Those Cream Soups

Unless you are lucky enough to be able to find a can of condensed cream of onion soup, you will probably have to prepare your own. I haven’t seen this variety for a long time.

I have a marvelous recipe for condensed cream of soup on this site. And since I started using that recipe, I will never buy a can again. They are easy to make and taste terrific too. I’d never consider reconstituting a can of cream of mushroom to eat as soup, but my own homemade condensed soup I’d reconstitute and eat in a heartbeat.

I made my own cream of onion and cream of mushroom for this recipe and I’m convinced it’s superior flavor came from the homemade soups.

Slow Cooking Fast?

While that might be considered an oxymoron, it’s true!

This is an old recipe from Taste of Home that I adapted. When this recipe first appeared, the crock pots cooked slower because the low setting was 200 degrees F. More modern slow cookers now cook at 300 degrees F for the slow setting.

As long as your pork chops are under one-inch thickness, they will likely be done in about 4 hours–yes, even on low. If you plan for half the usual cooking 8-hour cooking time, then your pork chops will not be overcooked and falling apart. But if you do cook it longer and that happens, it will still taste good!

The Recipe

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Slow Cooker Onion Cream Pork Chops

Savory pork chops slow cooked in a creamy onion sauce, but you won’t believe how easy they are!

Prep Time5

Cook Time4

Total Time9

Course: Comfort Foods, Pork, Slow Cooker

Cuisine: American

Keyword: onion, pork chops, slow cooker pork

Servings: 4

Calories: 275kcal

Author: Judith Hannemann

Ingredients

4 large bone-in rib or center-cut pork chops
1 recipe cream of onion soup see NOTES
1 recipe condensed cream of mushroom soup-OR- 1 can 10.75 oz cream of mushroom soup, low-sodium preferred
3 tbsp ranch seasoning -OR- 1 envelope ranch dressing mix
1/3 cup dry white wine
1/2 cup milk
1/4 tsp salt optional
1/8 tsp pepper

Instructions

Sprinkle pork chops with salt (if using) and pepper. Place the chops in a 5-7 quart slow cooker.
In a small bowl, mix the soups, milk, ranch seasoning and wine.
Pour over chops.
Cover and cook on low 3-4 hours.

Notes

Link to recipe for homemade condensed soup is HERE

Nutrition

*Adapted from Taste of Home

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Pork Chops with Apples & Stuffing

Judith Hannemann — Sun, 22 Jan 2017 00:00:33 +0000

If you are looking for a different way to make pork chops, look no further! Easy too!

Pork Chops Were Never So Good–Or Easy

Tired of the same-old same-old when it comes to making pork chops?

Nothing could be easier than these chops, or delicious. They require very little work on your part but the end result is superb because all the flavors come together to make this dish special.

Crock Pot Too!

You can make them in the crockpot too! Just brown the chops and make up the stuffing as in the main recipe then layer all the ingredients in the crock pot same as the main recipe. Cook on low about 8 hours; high about 4-5, but remember the times are approximate and the stuffing won’t crisp up.

Juicy And Tender

I really love pork chops, especially bone-in rib chops. Boneless center-cut chops are the ones I like the least since they tend to end up dry. But not here!

It was really amazing how tender and juicy these boneless chops turned out.

The recipe requires rather thick chops–about one inch thick. I usually cut my own off of a whole boneless loin. That’s a lot cheaper than buying them pre-cut from the butcher. That’s exactly what I did here. If you can believe it, I ended up with two whole loins because I thought one was–now get this–baby back ribs. I must be losing it! Anyway, there was nothing I could do once I got home so I tossed the extra loin in the freezer.

Yesterday I decided to defrost it and cut it up as I usually do. I do two “roasts” and cut the rest as chops. I cut these babies thick too; about 1 1/4-inch thick.

I’m positive the pork chops remained tender because of how this casserole is assembled.

Apples With Pork? Of Course!

I wasn’t a lover of apples with pork either. That is before I tasted this.

The secret here I believe is the subtle spiciness of the apples.

You need to use apple pie filling flavored with a bit of cinnamon. It’s no problem if your canned filling lacks cinnamon. Taste if to find out. If it doesn’t, add about 1/8-1/4 teaspoon of ground cinnamon to each can.

Stuffing’s On The Outside

That’s right! The stuffing is outside these chops.

It’s the crowning glory to these chops too. The original recipe used (from what I could gather) Stove Top. If you like that, then go right ahead. I find it a bit too “fake” tasting and salty.

What I did here was use the Pepperidge Farm stuff in the blue bag. I always have this on hand because I use it as seasoned bread crumbs. But this variety, unlike the Stove Top types is that I can dress this up as much as I want and control the salt. FYI I used reduced-sodium chicken base in this.

That’s exactly what I did here. I could have eaten the stuffing alone it was so good!

The Recipe

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Pork Chops with Apples & Stuffing

If you are looking for a different way to make pork chops, look no further! Easy too!

Prep Time10

Cook Time50

Total Time1

Course: Comfort Foods, Everyday Meals, Pork

Cuisine: American

Keyword: apples, pork chops, stuffing recipe

Servings: 6

Calories: 1464kcal

Author: Judith Hannemann

Ingredients

6 thick 1 - 1 1/2-inch thick boneless center-cut loin pork chops (see NOTES)
2 tbsp olive oil
2 cans 21 oz each apple pie filling, preferably with a hint of cinnamon (see NOTES)

STUFFING

1 1/4 cups water
5 tbsp 1/3 cup unsalted butter
2 tbsp dehydrated onions -OR- 1 small onion chopped
1 tsp chicken base i.e. Better Than Bouillon
3 - 3 1/2 cups seasoned stuffing mix i.e. Pepperidge Farm in the blue bag
1 tbsp parsley

Instructions

Preheat oven to 350 degrees F. Spray or grease a 13 x 9-inch baking pan.
Heat a large skillet over high heat. Add the oil and pork chops. Brown well on each side.
To make the stuffing, boil the water and butter in a large saucepan. Mix in the chicken base and the onion; stir well and add the stuffing mix. Start with the lowest amount of dried stuffing; remove from heat and let it sit for 5 minutes. If it seems to wet after it sits for 5 minutes, add additional stuffing mix. The stuffing should be moist but NOT wet.
Spread pie filling in the bottom of the prepared baking dish. Place the pork chops on top of the apples.
Divide the stuffing into 6 equal portions. Place a portion on top of each pork chop, pressing it down to cover the top of the chop.
Cover pan with foil and bake for 35-40 minutes. Remove foil and bake for an additional 10-15 minutes until stuffing is browned and chops reach 160 degrees F internally.

Notes

You could probably substitute bone-in chops, but they would have to be thick.

If your pie filling doesn't taste like it has cinnamon in it, add 1/8-1/4 tsp to each can. The hint of spice really takes this meal to the next level.

Nutrition

Adapted from Taste of Home

The post Pork Chops with Apples & Stuffing appeared first on The Midnight Baker.

Slow Cooker Smothered Pork Chops

Judith Hannemann — Sat, 24 Sep 2016 23:00:30 +0000

Smothered pork chops made easy in the slow cooker. The gravy is awesome!

Fall Is The Time For Pork

Fall isn’t only great for leaf peeping, it’s also the time you get great deals on pork.

You’ll find great prices on all cuts of pork. Recently, my stores had great deals on boneless pork loins.

What I do is buy the whole loin then cut some of it into chops and leave the rest whole for roasting.

Taking advantage of these sales allows me to stock my freezer so I always have chops and roasts when I need them.

Smothered Pork Chops–Oh That Gravy

In a word, this gravy is awesome!

It takes advantage of convenience ingredients and one ingredient I always make from scratch.

I no longer buy ranch dressing/seasoning pre-made. This is one ingredient that I insist on making myself.

Lately, I have found the pre-made seasoning to be overly salty and when you combine this with other convenience ingredients, such as soups and gravy mixes, the meal becomes a sodium-loaded nightmare. Therefore, I insist on making my own. That way, I can control the salt and/or leave it out entirely. Lately, it’s been the latter. The recipe for my favorite mix is in the recipe ingredient list.

As far as canned cream soups, I now buy only the lower-sodium variety. I keep in mind what my mom always told me, “You can always add it but you can’t take it out.”

Perfect With Mashed Potatoes

What more can be said?

What I did with this meal is literally serve it over a pillow of mashed potatoes, not with the potatoes on the side. This way the meal is truly “smothered.” Plus the presentation looks nice as well.

Simple steamed green beans accompanied the smothered pork chops and the potatoes.

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The Recipe

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Slow Cooker Smothered Pork Chops

Smothered pork chops made easy in the slow cooker. The gravy is awesome!

Prep Time15

Cook Time8

Total Time8 15

Course: Comfort Foods, Everyday Meals, Pork, Slow Cooker

Cuisine: American

Keyword: pork chops, slow cooker pork

Servings: 4 -6

Calories: 507kcal

Author: Judith Hannemann

Ingredients

2 lbs boneless loin pork chops
2 tbsp olive oil
8 oz button mushrooms optional
10.75 oz can cream of mushroom soup—low-sodium preferred
1 envelope country gravy mix see NOTES
1/4 cup ranch seasoning mix homemade variety -OR- 1 pkg commercial (see NOTES)
1/4 cup water

Instructions

Heat a large skillet over medium-high heat. Add oil. Brown pork chops well on both sides. Place in a 5-7 quart slow cooker (I used my casserole crock)
In a small bowl, mix the soup, gravy mix and the ranch seasoning mix. Spread on top of the pork chops.
In the same skillet, brown mushrooms, if using.
Deglaze pan with the 1/4 cup water. Add the mushrooms and liquid to the slow cooker. Even if you don’t use the mushrooms, deglaze the pan and add the liquid to the slow cooker.
Cook on low 6-8 hours (mine was done in 6), high 3-5 hours.
Always check for doneness at the MINIMUM time. All crock pots cook differently and my results could be different from yours.

Notes

Country Gravy is available where you'd find the envelopes of brown, chicken, pork, etc. If you can't find Country, then chicken will do. If you are outside the USA/Canada, this product won't be available, so a dry chicken stock cube may be used instead.

I STRONGLY recommend making your own ranch mix without salt. The commercial variety may be substituted--1 envelope--but that could make this dish way too salty. Use caution. Also, since I make my ranch mix salt free, I use 1/4 cup for more flavor.

Nutrition

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Slow Cooker Mississippi Pork Chops

Judith Hannemann — Tue, 12 Jul 2016 23:10:12 +0000

If you love the famous Mississippi pot roast with beef, you’ll definitely love it adapted for pork chops.

Popular Slow Cooker Recipe

As post roast recipes go, Mississippi pot roast is one of the most popular. The flavors in the original recipe also work well with pork and some additions will make this even better. There are so many herbs and spices that work well with pork, so there can be endless variations on this recipe.

Choose What You Use

The original Mississippi roast recipe calls for butter, ranch dressing mix, au jus gravy mix and pepperoncini peppers. Those flavors will taste fine if you use any cut of pork, but adding some additional flavors will make this taste even better. For instance, I used pork gravy instead of au jus, but you can use mushroom, brown or onion gravy.

About The Ranch Seasoning

When it comes to ranch dressing or seasoning, I make my own and I have for a while. Not only does homemade taste better, but you can control the amount of salt.

Any time I make this ranch seasoning mix, I eliminate the salt entirely. Remember, you can always add salt later on if the food tastes too bland, but you cannot remove it. This is the reason I rarely use the pre-packaged dry dressing mixes. Mixing this with commercial gravy mixes tends to make the food overly salty, at least for my taste.

So I strongly advise making your own salt-free mix for this and any other recipes calling for it.

The Recipe

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Slow Cooker Mississippi Pork Chops

If you love the famous Mississippi pot roast with beef, you’ll definitely love it adapted for pork chops.

Prep Time15

Cook Time7

Total Time7 15

Course: Everyday Meals, Pork, Slow Cooker

Cuisine: American

Keyword: pork chop recipe, slow cooker pork

Servings: 4

Calories: 441kcal

Author: Judith Hannemann

Ingredients

4 pork chops any cut you like--I prefer bone-in center-cut loin
1 tbs[ oil for browning
3/4 cup water
6 tbsp unsalted butter
1/4 cup ranch seasoning mix click link for recipe
1 envelope pork gravy mix see NOTES
6-8 pepperoncini peppers
2 cloves garlic crushed

Instructions

Heat oil in a large skillet over medium heat. Brown pork chops on both sides; place in crockpot.
Deglaze pan with the 3/4 cups water and pour over pork chops.
Cut butter in pats and place evenly over pork chops.
Sprinkle ranch seasoning and gravy mix evenly over chops.
Add the peppers and the garlic.
Cover and cook on low 5-7 hours, high 3-5 hours (times are approximate--all cookers cook differently)
You can add more water at the end if the gravy is too thick for your taste.

Notes

You can use any flavor gravy mix you like.

Nutrition

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Buttered Crumb Pork Chops

Judith Hannemann — Tue, 10 May 2016 23:00:47 +0000

Buttered Ritz cracker crumbs turn ordinary pork chops into something awesome!

I’m always saying that buttered Ritz cracker crumbs should be it’s own food group. They are totally delicious and in my opinion, improve every casserole I’ve made when I’ve used them as a topping.

But I got to wondering whether they’d work as a coating for chicken or pork chops. I’ve learned through the years that just because something tastes great with one thing, it doesn’t mean it’s going to work as well with something else. I figured this was worth a try so I went ahead with making pork chops using the crumbs as a coating.

I crushed the crumbs as best as I could using my hands because I wanted some larger bits to remain. It worked, of course, but next time I think I’ll use my food processor. Reason for that is because it would be a little easier. I did have to sift through the crumbs to break up larger pieces a couple of times. But I do strongly suggest the food processor; a couple of pulses is all it will need. You don’t want fine crumbs–you’ll want the texture like you see in the photos.

These chops were served with steamed fresh broccoli and hasselback potatoes–which went together extremely well!

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Buttered Crumb Pork Chops

Buttered Ritz cracker crumbs turn ordinary pork chops into something awesome!

Prep Time25

Cook Time40

Total Time1 5

Course: Comfort Foods, Everyday Meals, Pork

Cuisine: American

Keyword: baked pork chops, pork chops

Servings: 4

Calories: 361kcal

Author: Judith Hannemann

Ingredients

4 large bone-in center-cut rib pork chops about 3/4-1-inch thick see NOTES
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1 egg
1 tbsp water

COATING

1 sleeve Ritz-style crackers
3 tbsp melted butter

Instructions

Preheat oven to 400 degrees F. Lightly spray a large baking sheet.
Using your hands or a food processor, process the crackers into coarse crumbs.
Mix the crumbs with the melted butter in a bowl. You might want to transfer the crumbs to a plate to make coating easier.
Mix the flour, salt & pepper. Again, you may want to transfer this to a plate for easier dredging. (See NOTES for what I use for easier cleanup).
Whisk egg with the 1 tbs water in a bowl.
Dredge chops in flour, then dip in the egg mixture, making sure chop is coated with egg--let excess egg drain.
Next dredge in buttered crumbs and place chops on prepared baking sheet.
Bake for 30-40 minutes, or until chops register 170 degrees F on a meat thermometer.

Notes

Any cut of pork chop can be substituted. I just prefer center-cut bone-in chops because they have the most flavor IMO

I use paper plates (the better kind that have higher sides) to do dredging and coating.

Nutrition

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Garden Rice with Pork

Judith Hannemann — Tue, 12 Apr 2016 23:00:06 +0000

Rice loaded with garden vegetables is the star of this show. The pork chops bake right on top going along for the ride.

Cooks In One Pan

Here’s a meal that’s easy to prepare where everything cooks all in one pan!

The rice in this dish is full of garden vegetable flavor. It’s loaded with onion, carrots, celery and mushrooms. These veggies are the base for many fine French recipes. They call it “mirepoix.” While true mirepoix often doesn’t contain mushrooms (but can), carrots, celery and onion are the key ingredients. If you want to get technical, genuine mirepoix is two parts onion to one part carrots and celery. But in any combination, these veggies add tons of flavor.

This was a meal my late husband used to make for us. He used to put chicken on the top and drizzle that with melted butter and a light dusting of poultry seasoning. I know he got it from an old cookbook–and I don’t remember which one now. Trust me, the guy was no Wolfgang Puck, but this he could make and it tasted really good.

I think the original recipe he used called for cream of chicken, but we found it tasted better with the cream of mushroom.

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Garden Rice with Pork

Rice loaded with garden vegetables is the star of this show. The pork chops bake right on top going along for the ride.

Prep Time10

Cook Time1

Total Time1 10

Course: Everyday Meals, Pork, side dishes

Cuisine: American

Keyword: garden rice, pork,, vegetable rice recipe

Servings: 4

Calories: 524kcal

Author: Judith Hannemann

Ingredients

4 loin or rib pork chops boneless or bone-in
10.75 oz can cream of mushroom soup
1 soup can water
1 cup roughly chopped carrots
1 cup diced onion
1 cup sliced celery about 1/2-inch pieces
1 cup sliced mushrooms
1 cup rice
1 tsp. salt
1/2 tsp pepper

ADDITIONAL INGREDIENTS

2 tbsp olive oil for brushing pork chops
salt, pepper, garlic powder to taste

Instructions

Preheat oven to 375 degrees F. Lightly spray a 13 x 9-inch baking dish.
In a large bowl, mix all ingredients except the pork chops. Pour into prepared pan.
Lay pork chops on top of rice mixture.
Brush pork chops with the oil and sprinkle with additional salt, pepper and garlic powder if desired.
Bake for 50-60 minutes, or until rice is tender.

Nutrition

The post Garden Rice with Pork appeared first on The Midnight Baker.

Pork Chops with Loaded Vegetable Rice

Judith Hannemann — Wed, 09 Mar 2016 00:00:19 +0000

Delicately flavored pork chops bake right on top of this loaded vegetable rice medley. This rice is definitely the star of this show!

Anyone who is a regular reader knows how much in love I am with one-dish meals. Well, here’s another one!

While it does take another pot–namely a frying pan–maybe technically it’s a “two-dish” meal, but anyway, this is one you shouldn’t miss.

The rice is the showstopper here; the pork chops are incidental. In fact, you could even substitute chicken for the pork if you wanted to do that. If you do, then I strongly recommend chicken WITH the skin on so it doesn’t dry out.

This rice contains so many vegetables it could be a meal in itself. You could even make this without any meat roasting on top. It is absolutley vegetarian and with the omission of the cheese, it’s totally vegan! This recipe is nothing if not versatile!

The vegetable stock that is used must be flavorful. I don’t recommend buying the cans or boxes of vegetable “broth” because it just lacks the flavor. I used Knorr concentrated stock–the vegetable variety that’s just packed with flavor. However, this doesn’t seem to be readily available anymore. If you are lucky enough to find it in your store, I suggest stocking up. Another option that is excellent is to use a vegetable variety of Better Than Bouillon. The mushroom flavor would be perfect here. If all else fails, use a good rich chicken stock. Of course it won’t be vegetarian then. Again my suggestions are Better Than Bouillon chicken flavor or College Inn Bold Rotisserie Chicken. If you do homemade for either, more the better.

This contains quite a bit of mushrooms. For those who don’t like them, just make up the difference with more bell pepper, green onion or tomatoes.

There’s a few ways you can do the rice to change up the character of this dish. I used fire roasted tomatoes, but you could use Italian flavored diced tomatoes to give it an Italian flair or use Rotel tomatoes (and a bit of frozen corn tossed in) to give it a Mexican flair.

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Pork Chops with Loaded Vegetable Rice

Delicately flavored pork chops bake right on top of this loaded vegetable rice medley. This rice is definitely the star of this show!

Prep Time25

Cook Time45

Total Time1 10

Course: Comfort Foods, Everyday Meals, Pork, side dishes, vegetarian dishes

Cuisine: American

Keyword: casserole recipe, pork chops, RICE, rice cooker recipe, side dishes, vegetarian

Servings: 4

Calories: 510kcal

Author: Judith Hannemann

Ingredients

4 pork chops boneless or bone-in about 1/2-inch thick
1 clove garlic minced
1/4 tsp pepper
1/2 tsp salt optional
1/2 tsp paprika
1/2 tsp garlic powder
2 tbsp olive oil
14.5 oz can fire-roasted tomatoes, drained
1/4 cup green bell pepper diced
1/4 cup orange bell pepper diced
1/4 cup yellow bell pepper diced
8 oz fresh mushrooms sliced
1/2 cup green onion scallions chopped
1 cup rice uncooked
14 oz rich vegetable stock see NOTES
3 tbsp grated Parmesan cheese

Instructions

Preheat oven to 350 degrees F. Lightly spray a 13x9-inch baking pan.
Mix the salt, pepper, garlic powder and paprika. Rub into pork chops.
Heat oil in a large frying pan over medium-high heat. Add garlic and saute for 3 minutes. Add pork chops and brown about 3 minutes each side; remove from pan and set aside.
Add the stock and rice to the same pan you browned the chops in; bring to a boil. Add all the vegetables to the pan, reduce heat and simmer for 5 minutes.
Add the vegetable/rice mixture to the prepared baking dish. Stir in Parmesan cheese.
Place chops on top of rice mixture, cover (you can use aluminum foil) and cook 30-45 minutes (see NOTES).

Notes

See post for explanation of which stock I used and what is a good substitute.

I cooked mine 45 minutes since I like very soft rice. Check for doneness after 30 minutes.

Omit the meat for a vegetarian meal.

Omit the meat and Parmesan cheese for a vegan meal.

Nutrition

The post Pork Chops with Loaded Vegetable Rice appeared first on The Midnight Baker.