EASY MARINATED PORK CHOPS

 This is an easy recipe.  You know when something smells awesome  cooking on the grill, it is going to be delicious!   This marinade will will make your pork chops extra juicy, full of flavor and delicious.  Made with just a few ingredients you should already have at home!  

 I found this recipe at Miss In The Kitchen.  She includes the instructions for baking these pork chops, too.  She recommends serving with creamy cucumber salad, coleslaw or potato au gratin.  I served mine with a simple pasta in a cheesy sauce.

This recipe is for 6 porkchops but since it is jut me and the hubby, I cut it down for 2 porkchops.

First, some tips:

• FREEZER METHOD: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.
• The soy sauce in this recipe acts as a brine, which injects the pork with tons of flavor and makes it juicy. It's way better than your basic salt and water brine because it also brings a flavor to your marinade.
• After a hour the pork chops will already benefit from the marinating. I prefer to let them marinate for at least 8 hours and up to 24 hours to get the most out of the marinade!
   

  

  Marinating

  
  
  
  
• After five days you want to discard the pork chops if they are in the marinade that long. This is due to food safety concerns.
• Research shows that pork can be consumed safely when cooked to an internal temperature of 145 degree F and followed by a three minute rest time. This yields a finished product that is pinker in color than home cooks were used to, but no worries it's totally safe!

EASY MARINATED PORK CHOPS
 TOTAL TIME 1 hour 25 minutes  Yields 6 servings

• 6 boneless pork chops
• ¾ cup brewed coffee
• 1 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Italian seasonings
• 1 tablespoon smoked paprika
• 1 tablespoon granulated garlic
• 1 tsp kosher salt
  
  Mix brewed coffee with brown sugar in a sauce pan. Add Worcestershire sauce, Italian seasonings, smoked paprika, garlic and salt.
  
  Whisk mixture and heat to boiling and turn down to a simmer. Cook about 5 minutes, stirring often. Remove from heat and allow to cool.
  
  Speed up the cooling process by pouring marinade into a mason jar and place it in the freezer or refrigerator for about 15 minutes.
  
  Place pork chops a bowl or zip top bag and cover with marinade, turning to coat both sides.
  
  Cover and refrigerate at least 1 hour.
  
  Prepare grill to a medium fire, about 300°.
  
  Place pork chops on grill and brush with marinade.
  
  Sear pork chops over the fire and turn to sear other side, about 2 minutes on each side.  Move to indirect heat and continue to cook until internal temperature reaches 145°, about 7-10 minutes.
  
  Remove from grill and allow to rest 5 minutes before serving.
  
  Baking instructions:
  
  Preheat oven to 350°
  
  Place pork chops on a greased or lined baking sheet and bake for 12-15 minutes or until internal temperature reaches 145°. 
  
  
  
  
  
  
  ALL PHOTOS COURTESY OF LEWIN PHOTOGRAPHY  
  
  

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One Pan French Onion Smothered Pork Chops

Juicy, tender, savory and so easy to make!   You won't be able to stop eating them.  

So, you are making them but what goes with them?  How about nice, creamy mashed potatoes?  For a side dish that sticks to your ribs, try Creamed Corn.  A nice, crisp, fresh salad with your favorite dressing! Add some greens with a green bean casserole!

One Pan French Onion Smothered Pork Chops

Prep Time: 10 minutes   Cook Time: 30 minutes   Total Time: 40 minutes

• 2 yellow onions peeled, cut in half, and sliced into half-moon shaped slices
• ▢3 Tbsp unsalted butter
• ▢1 Tbsp extra virgin olive oil
• ▢1 cup plus 4 Tbsp beef stock
• ▢4 boneless pork chops about 1 – 1 ½ inches thick
• ▢½ tsp kosher salt
• ▢1/4 tsp black pepper
• ▢½ tsp dried thyme


• ▢¼ tsp garlic powder
• ▢2 ½ Tbsp all purpose flour
• ▢4 slices mozzarella cheese
• ▢1 cup shredded mozzarella cheese 
• ▢fresh oregano sprigs for adding to pan
  
  Instructions
  
  Preheat oven to 400 F degrees.
   Melt butter and olive oil in a large cast iron or other oven safe skillet, over MED-HIGH heat. Add sliced onions and saute 3-5 minutes, until soft. Add 4 Tbsp beef stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.
  
  
• As onions are sautéing, season both sides of pork chops with salt, black pepper, thyme and garlic powder.  Transfer onions to a plate, do not wipe out skillet. Reduce heat to MED, add a drizzle of olive oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown. Transfer pork chops to plate.
• Return cooked onions to pan and sprinkle with flour. Stir to coat and cook about a minute. Add remaining 1 cup beef stock and stir often until mixture comes to a boil. Season with a pinch of salt and pepper.
• Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops. Top with  sliced  mozzarella, and a mound of the shredded mozzarella (about a ¼ cup on each chop).
  Add a few sprigs of fresh oregano and add skillet to oven and bake 8-10 minutes, until cheese is melted and gooey.  Before serving, spoon some of the beef stock/onion mixture over the top of the cheese, and garnish with some additional oregano if desired.
  
  
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Roasted Parmesan Crusted Pork Tenderloin

Parmesan Crusted Pork Tenderloin - made in a 4 qt electric roaster

Preheat roaster to 350

Ingredients

2-3 lb pork tenderloin
1/2 cup grated parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp celery salt
1/2 tsp salt
1/2 tsp ground thyme


1)  Combine dry ingredients in small bowl.

2) Rub mixture on to entire surface of roast. 

3) Place in roaster and roast 25 - 30 mins or until internal temperature reaches 160

4)  Serve with your favorite sides!

I served with stuffing and steamed veggies.  You could also serve with mashed potatoes, a[pplesauce, green beans. 

WHICH WINES PAIR BEST WITH PORK?

   white wine is a better match than red with most roast pork dishes  especially if it is cold!  But MOST WINE GOES WITH PORK so choose what you like depending on mood.

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Parmesan Baked Pork Chops

Parmesan Baked Pork Chops
The breading keeps the pork chops really moist. This is a great and easy weeknight dinner idea!  I served them with Hungarian Cabbage Noodles.


The first step is to make the cheese mixture.  I had a little bit of fresh Parmesan left over and mixed it in.

 Then you oil and bread the chops.

Then you place in prepared pan.

Last,  you bake for 40-45 minutes.

Serve with your chosen side dish and/or vegetable.

Parmesan Baked Pork Chops
Serves 4      Prep 5 min.      Bake 45 min.

Ingredients

4  boneless pork chops, 1/2" thick

1 Tbsp  olive oil

1 c  Parmesan cheese

1 c  Italian bread crumbs

1 tsp  black pepper

1 tsp  garlic powder

Directions
1. On a plate combine the last 4 ingredients.
2.   Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.3.  Line a pan with tin foil and spray with cooking spray.
4.  Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

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Slow Cooker Pork Chops With Potatoes and Mushrooms

I am tired of cooking pork chops same old way.  So, I have been on a quest to find recipes for them.  This one pot meal is so easy to make and super delicious!  This is comfort food at it's finest and it is a hearty meal every one will love!

In a 5-qt. slow cooker, combine the first seven ingredients. Stir in potatoes, carrots and mushrooms and onion. Stir until coated. 

Top with pork chops. Cover and cook on low for 4-6 hours or until potatoes are tender.

Slow Cooker Pork Chops with Potatoes and Mushrooms

Ingredients

• 4 pork chops, loin or center cut, bone in or boneless, 1 inch thick
• 1 can (10 3/4 oz) condensed cream of chicken, mushroom or celery soup
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 1/4 cup dijon or yellow mustard
• 2 tblsp grainy mustard
• 2 tblsp garlic, minced
• 1 tblsp thyme, dried, ground or leaves
• 1/2 tsp salt
• 1 tsp pepper
• 6 medium potatoes, cut into chunks or 2 pound bag of little round potatoes
• 1 large onion, sliced
• 1/2 pound mushrooms, any variety, fresh, sliced optional, more or less to taste
• 2-3 large carrots peeled and sliced to 1/4 inch thick or a bag of baby carrots optional, more or less to taste
• 2 tablespoons cornstarch or potato starch - optional to thicken if desired

Instructions

1. In your slow cooker stir to combine soup, wine,chicken broth, mustards, garlic, and thyme.
2. Add potatoes, carrots, mushrooms and onion.  Stir until coated.
3. Place pork chops on top.
4. Sprinkle pork chops with salt and pepper.
5. Cover and cook on low for 5-6 hours or until potatoes are tender and pork chops are cooked.
6. Remove pork and vegetables from slow cooker using a slotted spoon and serve.   
7. This next step is optional. Turn your slow cooker up to high or remove liquid from slow cooker and pour into a saucepan.
8. Using a ladle or soup spoon, remove some of the liquid in your slow cooker into a coffee cup.  Add starch and stir until no lumps remain.  Dump coffee cup contents into your slow cooker juices and stir until blended.  Bring liquid to a boil to thicken the gravy for serving.
9. Add gravy on top of pork chops and vegetables. Serve immediately.
   
   
   

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