Honey Glazed Pork Chops

4 bone in pork loin chops, 3/4 to 1-inch thick
Freshly ground black pepper
Non stick cooking spray
2 tablespoon packed brown sugar
2 tablespoons honey

Heat oven to 350 degrees F.

Sprinkle chops with salt and pepper.

Coat large skillet with nonstick cooking spray. Heat skillet over medium heat. Add pork chops. Cook until brown, turning once. Remove chops. Place chops in 9×13-inch baking dish.

Combine brown sugar and honey in small bowl. Microwave on HIGH (100%) for 20 seconds; stir to combine. Spoon half of the honey mixture over tops of chops, spreading evenly.

Bake, uncovered, for 15 minutes. Turn chops; spoon remaining honey mixture over chops, spreading evenly. Bake until internal temperature is 160 degrees F. about 15 to 20 minutes.

To serve, spoon pan drippings over chops.

Yield: 4 servings

Nutrition Facts
Approximate Nutrient Content per serving:

Amount Per Serving
Calories: 229
Fat: 7 g
Carbohydrates: 16 g
Protein: 25 g
Cholesterol: 69 mg
Sodium: 344 mg

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Cooking with Brown Sugar: 51 Recipes

Pork Chop Casserole

1 Lipton onion soup mix pkg.
3/4 cup water
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 cups thinly sliced potatoes
2 medium onions
4 apples cut in 1/2 rings
4 thick pork chops

Yield: 4 servings

Combine soup mix, water, sugar and spices. Mix well in a shallow baking dish.

Layer half potato, onion and apples, pork chops, pour soup mix over top. Bake 1 1/2 hours at 375.

Cooking with Brown Sugar: 51 Recipes

Pork Chop with Apple Pie Filling and Stuffing

6 boneless pork chops
1 tablespoon vegetable oil
1 package (6 oz) stuffing mix
1 can (21 oz) apple pie filling
dash of cinnamon

In a large skillet, brown the chops in the oil over medium-high heat.

Prepare the stuffing according to the package directions.

Spread the apple pie filling on the bottom of a greased 9×13 baking dish. Place the chops on top of the filling and then spoon the stuffing over the chops.

Cover and bake in a 350 degree oven for 35 minutes. Uncover and bake 10 minutes more.

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Classic Boneless Pork Chops

Boneless pork loin chops, about 1 inch thick, trimmed of excess fat
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil

Season the pork chops with salt and pepper and lightly spray or brush both sides with olive oil. Allow to stand at room temperature for about 20 minutes before grilling.

Grill the chops over Direct Medium heat until the juices run clear, 10 to 12 minutes, turning once halfway through grilling time.

Serve warm.

Makes 4 servings

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Pork Chops Flambe

6 pork loin chops, butterflied, 1/2-inch thick
1 teaspoons olive oil
1/4 cup sliced green onion
1 tablespoon orange peel
1/2 cup orange liqueur
1/4 cup orange juice
1/4 teaspoon dried basil

Heat oil in a nonstick skillet. Add green onion and orange peel; saute 3 to 4 minutes or till onion is almost tender. Remove onion and orange peel; set aside. Add pork chops and brown on both sides over medium heat; add onion and orange peel.

Add half of the orange liqueur, the orange juice and basil. Cover and simmer 8 to 10 minutes or till chops are done.

Transfer the pork chops to a chafing dish, if desired.

In a small saucepan gently heat the remaining orange liqueur. (Do not boil). Ignite with a long match and carefully pour over chops.

Serves 6

Cooking with Basil

Cooking with Basil

Chili Rubbed Pork Chops

1 1/2 tablespoons chili powder
1 tablespoon brown sugar
2 teaspoons cumin
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
20 oz lean boneless pork chop, four 1/2 inch thick chops

Preheat broiler and coat broiler pan with cooking spray.

In a small bowl, combine chili powder, sugar, cumin and garlic powder. Add Worcestershire sauce and stir until paste forms. Rub paste onto both sides of each pork chop, place on prepared pan and broil or barbecue 4 minutes on each side until inside is no longer pink.

Cooking with Brown Sugar: 51 Recipes

Pork Chops with Squash

2 tablespoons brown sugar
1 teaspoons chopped parsley
4 pork chops
1 butternut squash, peeled, sliced
3 tablespoons oil
1/4 teaspoon nutmeg
3/4 cup chicken broth
Juice of 1/2 lemon

Heat oven to 425 degrees.

Combine 1/2 cup water, salt, 1 tablespoon brown sugar and 1/2 teaspoon parsley in a pan over heat, stirring, until sugar and salt dissolve. Pour mixture into a bowl, add 5 cups cold water. Submerge pork chops in brine, refrigerate 10 minutes.

Toss 1/4 teaspoon parsley, squash, 2 tablespoons oil, nutmeg and salt. Spread on a baking sheet, roast until tender 30 minutes.

Heat remaining oil in a skillet. Drain pork, pat dry. Add to skillet, cook until done. Divide among 4 plates. Add broth and remaining brown sugar to skillet, simmer until reduced by half. Remove from heat, add lemon juice, 1/4 teaspoon parsley and salt. Drizzle pork with sauce.

Serve with squash.

Makes 4 servings.

Cooking with Brown Sugar: 51 Recipes

Apple Ginger Pork Chops

4 pork chops, double cut, center cut, bone in
1/4 cup apple cider vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons minced ginger
1 teaspoon minced garlic
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon pepper
1/4 cup white wine
1 cup sliced (1/4-inch) yellow onions
2 cups cored and sliced (1/4-inch) Granny Smith apples
1/2 cup raisins
2 tablespoons butter

In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes.

Preheat oven to 350°F.

In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135°F.

In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm.

Remove chops from oven and add to the apple mixture.

Serve hot.

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Crazy Standing Up Pork Chops

4 loin pork chops — lean
2 medium onions — sliced
1 teaspoon butter
salt and pepper — to taste
spices of your choice

Stand chops in crockpot, thin side down. Sprinkle with salt, pepper and spices of your choice. Cover with the onion slices, which have been separated into rings. Place butter on top, and cook on low heat for 6 to 8 hours, or until chops are tender and onions are done.

The result is moist, tender chops with a deep brown color as if broiled in the oven.

Crock Pot 4-1/2-Quart Slow Cooker, Black Demask Pattern