Crunchy Honey Garlic Pork Chops

Crunchy honey garlic pork chops, And you can use chicken.

Ingredients:

6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:

1 1/2 cups honey
1/2 cup brown sugar (I added this)
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Directions:

Whisk the eggs and 4 Tbs. water together in a shallow dish.
Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.
Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9″x13″ baking dish.
Saute the garlic a little in the butter.
Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

Source: howtoinstructions.us

Oven Fried Pork Chops

Ingredients:

makes 4 servings4 pork chops, trimmed
2 tablespoons butter, melted
1 egg, beaten
2 tablespoons milk
1/4 teaspoon black pepper
1 cup herb-seasoned dry bread stuffing mix

Directions:

1.Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9×13 inch baking pan.
2.Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.
3.Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

Source:  howtoinstructions.us

French Onion Pork Chops

Ingredients:

4 boneless pork chops 
2 packs of french onion soup mix 1/2 cup breadcrumbs
2 eggs

Directions:

Preheat oven to 400.
In one pan, crack the egg and beat it. In another mix together the breadcrumbs and soup mix.
Coat the pork chops with the beaten egg, and then with the breadcrumb mixture; take care to coat both sides.
Place pork chops on a baking sheet and bake for 20 minutes, flipping after 10 minutes.

Source:  howtoinstructions.us

Smothered Pork Chops

Ingredients:

1 cup flour
2 Tbsp onion powder
2 Tbsp garlic powder
1 tsp red pepper 
1 tsp salt
1/2 tsp black pepper
4 thin pork chops
2 Tbsp bacon fat
2 Tbsp olive oil
2 cups buttermilk
Chopped fresh parsley or green onions, for garnish, optional

Directions:

Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.
Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.
Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.
Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.

Source: howtoinstructions.us

Apple Cider Brined Pork Chops

The secret to moist and delicious pork chops is to first brine or soak them in a mixture of water, apple cider, maple syrup and salt.

Ingredients:

   4 cups cold water

2 cups apple cider

1/2 cup pure maple syrup

1/4 cup table salt

2 pounds bone-in pork chops, about 3/4-inch thick, trimmed

Olive oil

2 tablespoons McCormick® Grill Mates® Pork Rub  

Directions:

1. For the Brine, pour cold water, apple cider and syrup into large plastic or glass container, or 2-gallon resealable plastic bag. Stir in salt until dissolved. Place pork chops in brine to cover. If necessary, place a plate on top of pork chops to keep them submerged. Cover container or seal bag.
2. Refrigerate at least 2 hours. Remove pork chops from brine. Discard remaining brine. Rinse pork chops under cool running water. Pat dry. Brush pork chops lightly with oil. Rub with Pork Rub.
3. Grill over medium heat 4 to 6 minutes per side or until pork is desired doneness.

Cooking Tip:  To prepare Brine without apple cider and maple syrup, increase water to 8 cups and add 1/2 cup sugar. Stir until sugar and salt are dissolved.

Chipotle Lime Pork Chops

Chipotle peppers are dried and smoked jalapeño peppers. You'll enjoy the marinade's distinctively smoky character and pleasantly spicy bite that is enhanced with lime juice.

Ingredients:

   1 package McCormick® Grill Mates® Chipotle Pepper Marinade

1/4 cup water

1/4 cup vegetable oil Substitutions

2 tablespoons lime juice

6 bone-in pork chops, trimmed (2 pounds)  

Directions:

1. Mix Marinade Mix, oil, water and lime juice in small bowl. Place pork chops in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Remove pork chops from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 5 to 7 minutes per side or until desired doneness.

Crockpot Ranch Pork Chops

Ingredients:

1 package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

Directions:

In crock pot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.

Cover and cook on high for 4 hours OR Low for 6 hours.

The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes

Juicy Pork Chops

Ingredients:

6  tsp chopped fresh sage
2  large cloves garlic, minced
2  tsp salt, divided
    Freshly ground black pepper
4 (3/4-inch) bone-in pork loin chops (about 8 ounces each)
1  large onion
1  large Granny Smith apple, cut in 1/2, cored
1/2 head green cabbage, cored
3  large carrots
2 tsp olive oil, divided
2 tbsp rice vinegar or apple cider vinegar
3/4 cup low sodium chicken broth

Directions:

Combine the sage, garlic, 1 tsp of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for about 10 minutes.

Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).

Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 2 or 3 minutes per side. Remove.

Carefully wipe out the pan. Heat the remaining tsp oil over moderate heat and add the onion, apples and remaining tsp fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and tsp salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just done, about 7 minutes longer.