Pilgrim Pork Chops -a Winner from Philly Cream Cheese

This is a winning recipe from  Suzanne Aiken in the Real Women of Philadelphia contest  - Congrats Suzanne!

This recipe evolved while exploring alternatives to pork chops with applesauce or stuffing. I wanted my guests to be wowed by a lively sauce that had body and big flavor. This recipe delivers and is requested often by guests and I'm thrilled because its very easy to put together. The creamed sauce boasts all that goes well with pork, namely apples, onions, and cranberries. Pour it over the top of your pork chops and add a dollup on the side for good measure. Your guests will be licking the plate! I serve this with salad and a green vegetable or mashed potatoes. Enjoy.

• Prep time: 10 minutes
• |
• Cook time: 25 minutes
• |
• Total time: 35 minutes
• |
• Servings: 6

• 6 1" thick porkchops
• 4 tbsp. of flour
• 2 tbsp. of butter
• 3 tbsp. of oil
• 8 ounce(s) of Philadelphia cream cheese
• 1 medium onion cut in half and sliced thin
• 2 macintosh apples (or any good, sweet baking apple) peeled, cored & cut in slices
• 1/2 cup(s) of Craisins or dried cranberries
• 1 cup(s) of apple cider
• 1 tsp. of garlic powder

Steps

1. Preheat oven to 350 degrees. In a large skillet heat 2 tablespoons butter and 2 tablespoons of oil on low until melted while dredging the pork chops in flour mixed with garlic powder, 1 teaspoon salt and 1 tsp pepper. Bring the heat in the pan up to medium high and saute the chops for 3 minutes on both sides. Remove the pork chops to a pan and place in oven to finish and stay warm for ten minutes. Keep the oil and butter left in the skillet. If it is burned then wipe the pan and add one tablespoon of oil.
2. Take onions and saute in the pork skillet with oil from the chops until slightly carmelized, next add the sliced apples and saute until they are tender.
3. Add the cubed Philadelphia cream cheese to the skillet along with the apple cider and stir until the cream cheese and apple cider create a sauce. When smooth add the cranberries and stir for one minute. Take the pork chops from the oven and place them on a hot serving tray. Pour sauce over each pork chop and serve immediately.

Crazy Standing Up SLow Cooker Pork Chops

Yield: 4 servings


4 Loin pork chops -- lean

2 md Onions -- sliced

1 ts Butter

Salt & Pepper -- to taste

Spices of your choice

Directions:

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.

Pork Chops with Ginger Ale Marinade

Using ginger ale in a marinade has many benefits. First, you get bold ginger flavor without grating fresh ginger. The carbonation also makes the ginger ale a great meat tenderizer.

The longer the meat or poultry marinates, the more tender and flavorful it will be. Consider combining the marinade and pork loin chops before heading off to work in the morning. Dinner will be as simple as firing up the grill when you get home. The marinade is also delicious with pork tenderloin. The longer it soaks the better, so combine the marinade and meat before you head off to bed to grill the next evening.

Serve the marinated chops with your favorite packaged Oriental rice mix and some sauteed bok choy for a great meal.

• 1 cup ginger ale
• 1/2 cup soy sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground black pepper
• 2 tablespoons brown sugar
• 3 to 5 dashes Tabasco sauce
• 6 3/4-inch thick pork loin chops

Place marinade ingredients in a zip-top plastic bag. Squeeze to combine. Add pork chops and marinate several hours or overnight. 

Heat grill on high for 5 minutes. Place chops on the grill and cook for 5 minutes per side or until internal temperature of 145 degrees is reached for medium or 160 degrees for well done when instant-read meat thermometer is inserted in center of meat. Total cooking time should be 10 to 12 minutes.

Makes 6 servings.

Parmesan-Crusted Pork Chops

4 servings

2 large eggs
1 cup dried Italian-style bread crumbs or Panko Crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper - (be generous with pepper)
6 tablespoons olive oil
Lemon wedges, for serving

Whisk the eggs in a pie plate to blend.
Place the bread crumbs in another pie plate.
Place the cheese in a third pie plate.
Sprinkle the pork chops generously with salt and pepper.
Coat the chops completely with the cheese, patting to adhere.

Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat.
Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.

Transfer the chops to plates and serve with lemon wedges.

NOTE:  Can brown these in the pan then finish in the oven 375 -400 for about 10 -12 minutes, depending on thickness of chop.

Grilled Pork Chops with Root Beer Marinade

4 (1-inch thick) pork chops

3 (12 fluid ounce) cans or bottles root beer

salt and pepper to taste

1 cup beef stock

2 tablespoons brown sugar
1/2 teaspoon chipotle-flavored hot sauce
 2 teaspoons Worcestershire sauce

1 pinch salt, to taste

Place the chops in a baking dish, pour 2 cans of root beer  over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer, season with salt and pepper.

In a medium saucepan, combine the last can of root beer, beef stock, brown sugar, hot sauce and W-shire sauce - heat over medium heat until the mixture is thickened and reduced to about 3/4 cup. Set aside.

Preheat the outdoor grill - for medium-high heat and lightly oil the grate just before putting the chops on.

	Grill chops until the center is no longer pink, about 8 minutes per side.  If you are using an instant read thermometer, it should read 160 degree.  At this point, brush the chops generously with root beer sauce and grill an additional 2 minutes on each side to glaze them. Remove from grill and place on platter - poor remaining sauce on top of the chops. Season with salt and pepper, as needed.

Balsamic Pork Chops

I can tell it's spring, all the recipes I'm thinking about seem to be grilled!

8 boneless pork chops, about 3/4 inch thick
12 ounces (1 1/2 cups) balsamic vinaigrette dressing

Place chops in a large resealable bag; pour vinaigrette dressing over chops. Seal bag and refrigerate for 2 to 24 hours.

Prepare medium-hot grill. Remove chops from marinade and pat dry. Discard remaining marinade.

Grill chops directly over heat for about 8 to 10 minutes, turning once. Serve desired number of chops; wrap and refrigerate remaning chops for up to three days.

She Loves Wine's Favorite Grilled Pork Chops with Chop Lovin' Butter

This is about as simple and delicious as it comes........ grill chops basting with my "chop loving butter".........


4 Chops

Chop Loving' Butter
1 stick of softened butter
W-shire sauce

To make the Chop Lovin' Butter  add LOTS of W-shire sauce to the soft butter and  use this to baste the chops as they cook on the grill.

Yummo!

Nana's Oven Baked Pork Chops

This is for thicker chops, not those scrawny skinny chops that come in an economy package.

Season chops with salt and pepper.

Brown in bacon grease in a cast iron skillet. ( You all have a coffee cup full of bacon grease in your refrigerator, don't you? It makes the best chops, eggs, and fried potatoes)

Remove and place them in an oven baking dish with a cover.

Add 1/2 – 1 cup beef bouillon and 1 clove garlic.

Bake covered for 1 hour at 250 degrees.