pork chops – Buen provecho…2022

Pork Chop Marinade

There are tons of recipes out there for pork chops! Even though this one seems to have a lot of ingredients, it makes enough for TWO chops, but can easily be doubled. Once they have marinated, it only takes about four minutes a side to fry them. They came out moist and tender.

Pork Chop Marinade

Ingredients

1-2 pork chops
2 tablespoons extra-virgin olive oil
1 tablespoon brown sugar
1 tablespoon spicy brown mustard (can substitute with Dijon or yellow mustard)
1 tablespoons lemon juice
1 tablespoons apple cider vinegar
2 cloves garlic (minced)
1/2teaspoon onion salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/2 teaspoon smoked sea salt (can substitute with kosher salt)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme (if using fresh thyme, increase amount to 1 T)
1/4 teaspoon dried parsley flakes (can substitute with Herbs de Provence)

1. Whisk together marinade ingredients to fully combine.

2. Add marinade to resealable plastic bag and marinade pork for a minimum of 1 hour up to overnight.

3. Discard any excess marinade prior to cooking meat

Pork Chops with Caper Sauce

By now you know me well; I am always searching Pinterest for new recipes to try. In this case, it was to do with pork chops which I had already thawed. This one caught my eye as we both love capers. And no, they are NOT fish! They are berries from a bush. It turned out great or else I would not share it with you. I quickly steamed some cauliflower to accompany the chops. The flavour was really good. You could omit the capers but it really adds to the flavour.

Pork Chops with Caper Sauce

INGREDIENTS

4 1-inch thick center-cup, bone-in pork loin chops (allow chops to sit at room temp for 30 mins)
2 tbsp olive oil
Kosher salt and freshly ground black pepper
1 medium shallot, diced
2 tsp garlic, minced
1/2 cup capers, drained
2 tbsp Sherry vinegar
1/4 cup chicken stock
1 1/2 tbsp Dijon mustard
2 tbsp heavy cream

INSTRUCTIONS

Pre-heat oven to 200°F.

Pat chops dry with a paper towel, and then generously sprinkle both sides with salt and pepper.

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

Add the chops and sear on one side for about 4 to 5 minutes, until golden brown on the bottoms. Flip the chops over and sear the other sides for another 4 to 5 minutes. (The chops should be firm to the touch, but still have a little give).

Transfer the chops to the oven to keep warm while preparing the sauce.

Pour all but about 1 teaspoon of oil from pan and reduce the heat to medium.

Add the shallots and garlic and cook until soft, about 2 to 3 minutes.

Add the capers and cook for 30 seconds

Add the vinegar and cook until slightly reduced, about 2 minutes.

Add the stock, mustard, a pinch of salt and pepper. Cook until slightly thickened, about 2 – 3 minutes.

Stir in the cream.

Mustardy Pork Chops with Roasted Red Cabbage (and Potatoes)

Mustard and pork chops + red cabbage = great dinner! Another Pinterest find which turned out really well. I omitted the starchy potatoes since I did not have any. Not sure it would have turned out any better?

Mustardy Pork Chops with Roasted Red Cabbage and Potatoes (optional)

Ingredients

4-5 medium potatoes, Yukon Gold, scrubbed clean
1 small head of red cabbage (about 1 pound)
3 Tbsp. canola oil
2 bone-in pork chops, thick cut (about 1 pound each)
100 g / 3.5 oz. crème fraiche or sour cream
2 Tbsp. fresh, chopped dill, plus some for garnish
1 Tbsp. Dijon mustard
¼ tsp. granulated sugar
fine sea salt and fresh ground pepper to taste

Instructions

Heat the oven to 230 C / 450°F. Chop the potatoes into bite-sized pieces, leaving the skins on. Spread the potatoes in a single layer in a roasting pan or rimmed baking sheet. Drizzle with 1 Tbsp. oil and toss to coat well. Roast for 20 minutes.
Cut the red cabbage into 2.5 cm / 1-inch slices, remove thick core and discard. Brush with 1 Tbsp. oil and add to the roasting potatoes. Reduce heat to 200 C / 400 F and roast for another 25 minutes.
In a small bowl mix crème fraiche, dill, mustard, sugar, salt and pepper. Set aside.
Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat. Season the pork chops with salt and cook each side until golden brown, about 2-3 minutes per side.
Remove the baking pan from the oven. Place the pork chops on top of the potatoes and red cabbage and coat evenly with the mustardy crème fraiche.
Transfer the baking pan back into the oven and roast until the pork chops are tender, this takes about 8 to 10 minutes or until an instant-read thermometer inserted into the thickest part registers at least 65 C / 145 F.
Sprinkle with dill, salt and fresh ground black pepper before serving.

Honey Mustard Pork Chops with Broccoli

Recently we were able to find some parsnips here in Mexico. I found this recipe some time back and found it amongst my other recipes…too late! We already had eaten the parsnips…darn! Nevertheless I ventured forth with this recipe omitting the parsnips. It still is a great recipe. Maybe next time if I ever find parsnips again…

Honey Mustard Pork Chops with Parsnip and Broccoli

Ingredients

2 Pork Chops, Thick cut bone in pork chops
400 g Parsnips (omitted this time) *
350 g Broccoli
1 Tbsp Strong English Mustard
1 Tbsp Wholegrain Mustard
1 Tbsp Worcestershire Sauce
1 Tbsp Honey
35 g Butter
Salt and Pepper, to taste

Instructions

Bring a pan of water to the boil and add a generous amount of salt. *
Peel and cut the parsnips in half and then add to the boiling water and parboil for 10 minutes. *
Trim up your pork chops, I like to French trim mine because it means less mess fingers when I pick up the bone to gnaw it clean later.
Break your broccoli down into florets.
After your parsnips have been boiling for 10 minutes remove from the water and place in a sieve to steam dry for 2-3 minutes. *
Heat a pan that will transfer to the oven over a high heat.
Mix together the mustards, honey and Worcestershire sauce and season with salt and pepper to taste.
Melt the butter in a hot pan and then toss in the parsnips and caramelize for 4-5 minutes to get a nice colour. *
Season the pork chops with salt and pepper and nestle into the pan.

10.Pour over the honey and mustard sauce.

Add in the broccoli and roast in the oven for 30 minutes or until the thickest part of the pork chop reaches 58°C or 135°F.
Rest with a lid on for 5 minutes or until the temperature of the chop reaches 62°C or 145°F

French Onion Pork Chops

This marks recipe 350 on buenprovecho.me. At this point I have decided to end the blog, but it will remain accessible to my many followers. Thanks for following along all these years. Hopefully you’ve found a few that you enjoyed…

https://www.youtube.com/watch?v=LX4EGvw5wP4&authuser=0

These were quite awesome, especially since we both love French Onion Soup! Fairly easy to make as well. This recipe serves four as indicated, but since I only wanted to do TWO chops, I halved all of the ingredients except the olive oil. I didn’t want the onions to BURN! As you can see by the photo, I served it with fresh roasted asparagus, adding some Parmesan cheese flakes a few minutes before they were done in the oven.

FRENCH ONION PORK CHOPS

Serves: 4 Prep Time: 25 minutes Cook Time: 30 minutes

1 tablespoon olive oil

4 large sweet onions, sliced

7-8 fresh thyme sprigs (plus additional for garnish, if desired)

1 teaspoon salt (plus additional for the pork chops)

½ teaspoon pepper (plus additional for the pork chops)

1 tablespoon butter

3/4 cup beef stock (I use low-sodium)

¼ cup dry red wine

4 boneless pork chops (seasoned with salt and pepper)

4 teaspoons Dijon mustard

4 ounces shredded Swiss cheese

2 or 3 Baby Portobello mushrooms sliced

-Preheat oven to 325 degrees.

-In a large, oven proof skillet over medium heat, caramelize the onions in the olive oil along with the thyme sprigs (about 15 minutes), stirring occasionally. Add the beef broth, butter, salt and pepper. Five minutes before the onions are caramelized, add mushrooms.

-Simmer to reduce the broth (about 5 minutes).

-Remove the caramelized onions to a bowl and keep warm, Wipe out the skillet with a paper towel.

-Pat the chops with a paper towel to dry. Spread Dijon mustard on both sides of the chops and season each with salt and pepper to taste.

-Return the skillet to medium/high heat and brown the pork chops on both sides (approximately 3 minutes per side). Remove chops to a plate.

Keto Parmesan Garlic Pork Chops

Do NOT be afraid to try these Keto recipes. Yes, they are low in carbs, medium in fat and high in protein BUT they really do taste great! Keto likes things like cream cheese, oil, whipping cream, cheddar and Parmesan cheeses. There are very little pasta or grain foods in Keto, which aids in trying to shed some pounds. Most spices are allowed.

Once you try this recipe you will LOVE it!

Keto Parmesan Garlic Pork Chops

Ingredients

1.5 lb. center cut boneless pork chops

½ medium onion, sliced

2 garlic cloves, minced

2 tablespoons of olive oil

1 cup heavy whipping cream

1 oz. cream cheese

⅓ cup chicken broth

⅓ cup parmesan cheese

½ cup cheddar cheese

1 tablespoon Italian seasoning

½ teaspoon pepper

salt to taste

Instructions

Brown pork chops, onion, and garlic cloves in 2 tablespoons olive oil in a large skillet on medium/high (approx. 3-5 minutes each side).

Remove pork chops from skillet.

Add the rest of the ingredients, and cook on medium until sauce thickens. Make sure to use a whisk and stir continuously.

Add pork chops back to sauce mixture and simmer on low for 5 minutes or until done.

Serve with cauliflower rice or broccoli (the latter is a little high in carbs)

Nutritional Information based on MyFitnessPal app (6 servings) – 529 calories,

36.5 g fat, 48.9g protein, 2.7g carbs – .2g fiber = 2.5g Net Carbs

Marinated Pork Chops

We are back! On March 10th we flew with two friends to Mexico City for three days and then we flew over to Puerto Vallarta for a few more days to visit with our friends who have moved over there last year. A bonus was seeing our old friends Bruce and Mary who we had last seen four years ago. FYI…Bruce and Mary have a wonderful blog Set Free in Mexico https://setfreeinmexico.com/ if you want to read about their adventures.

Today’s recipe is an easy one…mix the marinating ingredients and pour over the chops, refrigerating for 6 hours or so. After that, just BBQ…

1aa5c99dc3707ab60c11ce241946f4b4

Marinated Grilled Pork Chops

INGREDIENTS

4 to 6 pork chops
¼ cup low sodium soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon cider vinegar
1 tablespoon brown mustard or gourmet mustard blend
2 tablespoons brown sugar, packed
1 clove garlic finely minced
½ teaspoon salt
½ teaspoon ground black pepper

INSTRUCTIONS

Wash chops and pat dry. Put in a large food storage bag. Combine the remaining ingredients and pour over the chops. Seal the bag and turn to coat the pork chops. Refrigerate for *3 to 6 hours, turning occasionally.
Grill the chops over high heat for 5 to 7 minutes on each side or until the chops register about 160° on an instant read thermometer.

Beer Brined Pork Chops

Okay, so I am a day late with the new posting…AGAIN! I had a great excuse this time as we were decorating the house for the holidays and putting up our Christmas tree…I know its early, but we were having company and all of the decorations were laying out on their bed… Anyways I have had this recipe for awhile and never got around to trying it until last night (yet another excuse for delaying the posting until we tried it). It is great!

Beer Brined Pork Chops

Ingredients
2 cups (500 mL) dark lager or bock beer or whatever brand you have
2 tbsp (30 mL) coarse salt
2 tbsp (30 mL) packed brown sugar
1 cup (250 mL) ice cubes
1 onion, sliced
4 bone-in pork chops, 1 to 1-1/4 inches thick (about 2-1/2 lb/ 1.125 kg total)

Spice Rub:
1 tbsp (15 mL) smoked paprika (if you don’t have it just use the regular)
1 tsp (5 mL) pepper
1 tsp (5 mL) garlic powder
1 tsp (5 mL) packed brown sugar
1/2 tsp (2 mL) cayenne pepper
1/2 tsp (2 mL) dried thyme
Preparation
In baking dish, whisk together beer, salt and brown sugar; stir in ice cubes and onion. Submerge pork chops in mixture; cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Spice Rub: In small bowl, combine paprika, pepper, garlic powder, brown sugar, cayenne pepper and thyme.

Remove chops from brine; pat dry with paper towel. Rub spice blend onto both sides of chops.

Place chops on greased grill over medium-high heat; close lid and grill until juices run clear when pork is pierced and just a hint of pink remains inside, about 4 minutes per side.
Servings: 4

Serve with some fresh grilled asparagus. FYI..I did not do these on the BBQ, as I just used my stove top griddle…

Pan Roasted Pork with Rosemary Applesauce

Michael Dixon Smith is a Canadian chef and writer, host of The Inn Chef, Chef at Home, Chef at Large, Chef Michael’s Kitchen, Chef Abroad, and Chopped: Canada (all of which have appeared on the Canadian Food Network). Some of Michael’s recipes have been used by me for many years. One of his best is the French Onion Soup which was posted on this site in January 2012. For more of his great recipes, follow the link below.

http://chefmichaelsmith.com/

And now here is today’s great fall recipe!

Pan Roasted Pork with Rosemary Applesauce
Ingredients
for the applesauce:
1/4 cup olive oil
4 onions, peeled and thinly sliced
4 of your favourite apples, cored and cut into chunks (I used Granny Smith)
1/4 cup apple cider vinegar
1 tablespoon fresh rosemary
a sprinkle or two sea salt and freshly ground pepper
For the pan-roasted pork chops
4 thick centre-loin pork chops
2 tablespoons Butter
1 tablespoon any vegetable oil
a sprinkle or two sea salt and freshly ground pepper
Procedure
For the applesauce, heat the oil in a small saucepan. Add the onions and patiently cook them, stirring occasionally until they are caramelized and turn golden brown. Add the apple chunks, apple cider vinegar, rosemary and salt and pepper. Stir well. Simmer until the apples are very soft. Serve warm, or refrigerate and serve chilled.The applesauce will keep for several days.
For the pork chops, preheat a large sauté pan over medium-high heat. Splash in the oil and toss the butter into the centre of the oil. This will help keep the butter from burning. Pause until the butter begins to brown.
Meanwhile, pat the chops dry using paper towels, then season them with salt and pepper and carefully place them into the hot pan. Sear for 2 minutes or so on each side. Reduce heat to medium-low, cover and cook for another 10 minutes.

Serve with the warmed applesauce.

Pork Chops with Balsamic Sauce

This recipe would be great with mashed sweet potatoes. The sauce is awesome… Check out Canadian Living for more great recipes!!

Pork Chops with Balsamic Sauce

2 T extra virgin olive oil
2 tsp. dried Italian herbs
pinch salt
4 pork loin centre pork chops
2 T balsamic vinegar
1 tsp. cornstarch
3/4 cup sodium reduced chicken stock

In small bowl, mix together oil, Italian seasoning and salt. Brush over the chops.

In non stick skillet fry chops over medium heat until browned and just a hint of pink remains inside (about 4 minutes per side). Transfer to a plate and keep warm. Drain off fat from pan. Add balsamic vinegar to pan. Simmer over medium heat for 30 SECONDS. Whisk cornstarch into the stock and add to the pan. Bring to a boil, stirring and scraping up any brown bits. Reduce heat and simmer until thickened (about 1 minute). Return chops to pan, heat through, turning to coat.

Serve with the mashed sweet potatoes.