Time 40m Number Of Ingredients 8 Steps:
If using half-and-half or light cream, you may need to thicken. Melt butter in a large skillet over medium heat. Brown pork chops well on all sides–you may have to do this in shifts depending on how large your chops are Remove browned pork chops from pan and set aside. Add onion to the same pan and saute over medium-low heat until onions are translucent. Add the stock, thyme (or herb of choice) and the au jus mix; stir to blend. Add pork chops back to the pan and bring to a boil. Reduce the heat to low, cover and cook for 20 minutes. The au jus gravy mix added enough salt for my taste, but taste the liquid at this point to see if you need to add any to your own taste. TO MAKE GRAVY Remove pork chops to a plate and keep warm (I usually put them on an oven-proof plate and pop them in a 200F oven). Turn heat to medium-high, add the cream, stirring to blend it well, and allow the liquid to reduce by about one third. This should take about 8-10 minutes. Thicken if you want thicker gravy. SLOW COOKER DIRECTIONS Brown chops as in original recipe. Set aside. Deglaze browning skillet with stock. Add stock, chopped onions, au jus mix and herb(s) to crock pot; stir. Lay chops on top of liquid. Cover and cook on low 6-8 hours (4-6 on high)** Remove chops and stir in cream. Turn cooker to high and thicken with either flour or cornstarch (see ingredient list for suggested thickening), if desired (but you’ll probably have to). Cook on high about 10 minutes. **slow cooker times are approximate. Always check at MINIMUM time
Time 2h Yield 7 servings. Number Of Ingredients 16 Steps:
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, saute 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. If desired, thicken pan juices. Serve with potatoes and if desired, top with chopped fresh thyme. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 145°, stirring occasionally.
Number Of Ingredients 8 Steps:
Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side. Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour. Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.
Time 25m Yield 2 servings. Number Of Ingredients 10 Steps:
In a small bowl, combine the parsley, marjoram, sage, garlic powder, salt and pepper. Brush both sides of pork chops with 1 teaspoon oil; rub with herb mixture., In a large nonstick skillet, cook chops in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm. Add broth and sherry or additional broth to skillet, stirring to loosen browned bits. Bring to a boil. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until a thermometer reads 160°. Serve chops with pan juices.
Time 50m Number Of Ingredients 8 Steps:
Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely. Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper. Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char - you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.
Time 1h40m Yield 4 Number Of Ingredients 10 Steps:
Whisk olive oil, soy sauce, lemon juice, parsley, rosemary, thyme, ground coriander, garlic, and lemon zest together in a shallow dish. Add pork chops and toss to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 1 hour, turning chops halfway through. Preheat an outdoor grill for high heat and lightly oil the grate. Remove chops from the marinade and gently shake off excess. Discard the remaining marinade. Place chops on the preheated grill and reduce heat to medium. Cook until no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let rest for 5 minutes before serving.
Time 2h Yield 7 Pork Chops, 7 serving(s) Number Of Ingredients 15 Steps:
Combine the first seven ingredients; rub over both sides of pork chops. In a large cast iron pan, 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 & wine. Bring to a boil; reduce heat. Return chops to pan. Cover and bake at 325° for 1-1/2 to 2 hours or until meat and vegetables are tender. Thicken pan juices for gravy if desired. Serve with mashed potatoes, if desired.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°. Dredge chops by shaking in a paper bag with flour, salt, and pepper. Melt butter in a heavy Dutch oven or large oven proof frying pan over moderately high heat and brown chops well on both sides, about 8-10 minutes. Remove from heat. Remove chops to pour in vermouth and water and scrape up any bits from bottom of pan. Put chops back in pan and pan back on heat source and lay onion slices over chops. Top with rosemary sprigs (if using dried rosemary, sprinkle evenly over all). Cover and bake 1 hour or until chops are tender (or cover and simmer on top of stove on low heat for about 45 minutes to an hour). Remove herb sprigs and serve, topping each portion with onions and a generous ladling of pan juices.
