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Skillet-Braised Pork Chops with Veggies

Skillet-Braised Pork Chops With Veggies

Welcome to another hearty meal with savory and deliciously tender meat. Achieve this by first rubbing the pork chops with an oily mixture of garlic and sage, then braising them. Finally, cook them slowly on a bed of vegetable goodies. Thanks to all that, a lot of flavors will compete for your palate.

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Ingredients Needed for Skillet-Braised Pork Chops With Veggies

2 pork chops (4-5 ounces each)
1 tablespoon vegetable oil
garlic, finely chopped
2 teaspoons of fresh sage, chopped
salt
pepper
1 apple, sliced
0.25 white cabbage, chopped
2 carrots, grated
1 onion, sliced
1 tablespoon vinegar
1 teaspoon olive oil
⅓ cup beef stock

How to Make Skillet-Braised Pork Chops With Veggies

  1. Add the vegetable oil, garlic, and 1 teaspoon of sage to a small bowl. Season with salt and pepper and mix until even.
  2. Rub the pork chops on both sides with this mixture.
  3. Heat about 2 teaspoons of oil in a pan over medium-high heat and add the pork chops. Fry them for 5 minutes on each side. Set them aside.
  4. Add the apple, cabbage, carrot, onion, vinegar, and olive oil to a bowl. Mix until even using your hands.
  5. Heat some 2 teaspoons of oil in a pan over low heat and add the salad.
  6. Add the beef stock and stir it in. Add the remaining sage, place the braised pork chops on top of the salad mixture, cover with the lid and cook for 5 minutes.
Crock-Pot Herbed Pork Chops

Crock-Pot Herbed Pork Chops

Rich in protein, fatty, and low-carb? Sounds like a Keto diet. And it’s about pork chops slow-cooked in beef broth. Let’s herb them heavily by coating them with a mixture of dried or powdered flavoring goodies. For those of you out there that don’t go on a diet, serve these chops over, say, potatoes.

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Ingredients Needed for Crock-Pot Herbed Pork Chops

2 tablespoons of onion powder
2 tablespoons of dried parsley
1 tablespoon garlic salt
1 tablespoon dried oregano
2 tablespoons of garlic powder
1 teaspoon dried dill
1 teaspoon dried basil
2 teaspoons of pepper
⅓ teaspoon sea salt
1 teaspoon thyme powder
1 pound pork chops (4 chops)
1 cup organic beef broth

How to Make Crock-Pot Herbed Pork Chops

  1. Add all the herbs, powders, sea salt, and pepper to a small bowl and mix them until even. Spread this mixture over the work surface.
  2. Coat the pork chops with the herb mixture.
  3. Pour the organic beef broth into a crock-pot, add the coated chops, cover with the lid and cook for 3 hours on low heat.
Walnut-Crusted Pork Chops

Walnut-Crusted Pork Chops

Welcome, Keto dieters! What you’re seeing here is a protein-rich, high in healthy fats low-carb dish. No gluten whatsoever. The idea of coating meaty pork chops with a mixture of crumbled walnuts and organic parmesan is what makes this so incredibly scrumptious.

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Ingredients Needed for Walnut-Crusted Pork Chops

3 tablespoons of walnuts
¼ cup organic parmesan
pepper
sea salt
1 egg
½ pound pork chops (2 chops)

How to Make Walnut-Crusted Pork Chops

  1. Put the walnuts into a zip bag and crush them using a rolling pin or a hammer.
  2. Transfer them to a bowl. Also, add the parmesan and season with pepper and sea salt. Mix until even. Set aside.
  3. Add the egg to a bowl and whisk it.
  4. Coat the pork chops with whisked egg, first, then with walnut mixture. Transfer them to a roomy baking tray and bake for 15 minutes at 380⁰F/190⁰C.
Garlic Pork Chops with Green Beans

Garlic Pork Chops With Green Beans

Garlic pork chops and green beans, anyone? Toss garlic cloves into the pan and cook all in garlic-infused olive oil. Flavor them further with rosemary and let’s make this combo cheesy by topping it with grated organic parmesan. It only takes 30 minutes.

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Ingredients Needed for Garlic Pork Chops With Green Beans

4 tablespoons of garlic-infused olive oil
1 pound pork chops (4 chops)
2 cups of cooked green beans
6 garlic cloves
½ teaspoon sea salt
fresh rosemary
½ cup organic parmesan, grated
2 tablespoons of organic parmesan flakes for garnishing

How to Make Garlic Pork Chops With Green Beans

  1. Add 2 tablespoons of olive oil, the pork chops, green beans, and garlic cloves to an oven-proof skillet.
  2. Pour on top the remaining 2 tablespoons of olive oil, season with sea salt and add 2-3 rosemary sprigs.
  3. Top with the grated parmesan and bake for 25 minutes at 380⁰F/190⁰C.
  4. Serve garnished with parmesan flakes.
Marinated Pork Chops with Chickpea Salad

Marinated Pork Chops With Chickpea Salad

Our marinated pork chops served with chickpea salad is a satisfying dish for your lunch. You won’t need to eat anything else until dinner. It’s also very tasty, because of the lemony marinade we’ve used not only for marinating the meat, but also for cooking the chickpeas and red onion.

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Ingredients Needed for Marinated Pork Chops With Chickpea Salad

½ teaspoon lemon zest
1 teaspoon fresh rosemary leaves, chopped
2 garlic cloves, crushed
2 tablespoons of lemon juice
2 tablespoons of olive oil
1 pound pork chops, 4 boneless chops
1 red onion, diced
2 tablespoons of sherry vinegar
1 cup canned chickpeas
3.5 ounces of arugula

How to Make Marinated Pork Chops With Chickpea Salad

  1. Add the lemon zest, chopped rosemary, garlic, lemon juice, and olive oil to a medium bowl. Stir to make the marinade.
  2. Coat the pork chops with the marinade. Cover the bowl with a plastic wrap and let the meat marinate for 30 minutes.
  3. Place a skillet on the stove without adding any fat in it. Lay the marinated pork chops in it and fry them for 3-4 minutes on each side. If necessary, flip them over once in a while. When ready, set them aside.
  4. Take another skillet and place it on the heat. Add the remaining marinade and the red onion. Cook the red onion until it softens.
  5. Add the sherry vinegar and 1-2 tablespoons of water. Simmer for 1 minute, until the sauce thickens slightly. Add the canned chickpeas, season with some salt and pepper, stir and cook for 2-3 more minutes.
  6. Combine the arugula leaves with cooked chickpeas and serve the salad with pork chops.
Pork Chops with Mustard Sauce

Pork Chops With Mustard Sauce

For this one, fry your pork chops until they turn golden, then dress them up in a creamy mustard and caper sauce. After trying them once, you’ll want to repeat the recipe at last once a week!

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Ingredients Needed for Pork Chops With Mustard Sauce

2 tablespoons of olive oil
1 red onion, diced
1 tablespoon white wine
1 cup beef stock
2 tablespoons of capers
½ cup heavy cream
1 tablespoon wholegrain mustard
1 tablespoon Dijon mustard
1 tablespoon fresh tarragon, chopped
1 tablespoon goose fat
1 pound pork chop, 2 bone-in chops

How to Make Pork Chops With Mustard Sauce

  1. Heat 2 tablespoons of olive oil in a skillet. Add the red onion and cook it until softens, then add the white wine. Continue to cook until you reduce the wine, then add the beef stock.
  2. Add the capers, salt, and pepper. Bring to a simmer, then cook for 3-4 more minutes. Add the heavy cream, wholegrain mustard, and Dijon mustard. Continue to simmer for 2-3 more minutes, add the tarragon, then remove the skillet from the heat.
  3. Melt the goose fat in another skillet. Fry the pork chops for 6-8 minutes on each side. Serve them with the mustard sauce.
Pork Chops with Tomato and Caper Sauce

Pork Chops With Tomato and Caper Sauce

Coat your pork chops in a mixture made of almond flakes, paprika, and peppercorn just before frying them. To make a really tasty lunch, serve the chops with a fresh sauce, made of tomatoes and capers. They’re fit for Montignac method, but also for satisfying your entire family!

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Ingredients Needed for Pork Chops With Tomato and Caper Sauce

2 tablespoons of almond flake, crushed
1 teaspoon paprika powder
¼ teaspoon peppercorn, crushed
salt
14 ounces of pork chop, 2 chops
3 tablespoons of olive oil
1 tomato, diced
1 teaspoon capers
1-2 teaspoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped

How to Make Pork Chops With Tomato and Caper Sauce

  1. Combine the crushed almond flakes, paprika powder, crushed peppercorns, and salt in a bowl.
  2. Coat the pork chops with the almond flake mixture.
  3. Heat 2 tablespoons of olive oil in a skillet and fry the pork chops for 8 minutes on each side.
  4. Add the diced tomato, capers, the remaining olive oil, the lemon juice, and fresh parsley to a bowl. Stir to combine them.
  5. Serve the pork chops with tomato and caper sauce.
Roasted Pork Chops with Spinach and Squash

Roasted Pork Chops With Spinach and Squash

A savory looking pair of pork chops is just right to spoil yourself after a long week. But, if you are tied to a diet, it’s not exactly the lightest meal. You can change that by serving it with the right side. Cook it into the oven with some butternut squash and spinach, flavored with a light touch of sage. You will surely enjoy it!

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Ingredients Needed for Roasted Pork Chops With Spinach and Squash

2 tablespoons of vegetable oil
2 medium-sized pork chops
salt
pepper
1 ounce walnuts
1 teaspoon brown sugar
½ cup apple cider vinegar
4 shallots, halved
7 ounces of butternut squash, small dices
sage
2 ounces of baby spinach

How to Make Roasted Pork Chops With Spinach and Squash

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the pork chops and season them with salt and pepper.
  3. Cook for 5-6 minutes per side.
  4. Heat the remaining oil in a cast-iron skillet over medium heat.
  5. Add the brown sugar, a touch of salt and pepper.
  6. Mix until the sugar melts and pour the apple cider vinegar.
  7. Add the shallots, butternut squash, and sage. Cook for 2 minutes.
  8. Add the pork chops, spinach, and walnuts.
  9. Slide the skillet into the oven for the next 20 minutes at 360 degrees F/180 degrees C.
One Pan Pork Chops and Apples

One Pan Pork Chops and Apples

How does this autumn recipe sound to you? A pair of deliciously looking pork chops served with a side of apple slices, cooked with a Dijon mustard sauce, flavored with chili, sage, and rosemary. All together in the same skillet! Easy to make and delicious, cooking this recipe tonight really is a no-brainer!

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Ingredients Needed for One Pan Pork Chops and Apples

2 tablespoons of vegetable oil
2 medium-sized pork chops
salt
pepper
½ cup vegetable stock
1 teaspoon Dijon mustard
0.5 red chili pepper
sage
fresh rosemary leaves
1 apple, thinly sliced
1 red onion, chopped

How to Make One Pan Pork Chops and Apples

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the pork chops and season them with salt and pepper. Cook them for 8 minutes on both sides.
  3. Heat the remaining oil in a skillet over medium heat.
  4. Add the vegetable stock, Dijon mustard, and chili.
  5. Season with sage, rosemary, salt, and pepper.
  6. Bring to a boil and add the apple slices, red onion, and pork chops.
  7. Cook for 10 more minutes!
ork Chops with Spinach and Cauliflower Salad

Pork Chops With Spinach and Cauliflower Salad

If you’ve gotten yourself in a bit of a lunch routine and don’t know what new combos to try, then let’s get you out of it! Try this complete dish of pork chops with spinach and roasted cauliflower, and you’re all set!

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Ingredients Needed for Pork Chops With Spinach and Cauliflower Salad

½ cauliflower head
olive oil
½ teaspoon chili flakes
sea salt
pepper
2 tablespoons of raisins
3 pork chops
3 ounces of baby spinach

How to Make Pork Chops With Spinach and Cauliflower Salad

  1. Preheat the oven to 400˚F/200˚C.
  2. Break the cauliflower into florets and add it to a bowl.
  3. Add 1 tablespoon of olive oil, chili flakes, sea salt, and pepper. Stir to coat the cauliflower with all the flavors.
  4. Add the cauliflower to a baking dish. Move to the oven and roast for 30 minutes.
  5. Meanwhile, heat about 3 tablespoons of olive oil into a skillet and lay the pork chops in it. Cook them for 4-5 minutes on each side. When ready, let the meat rest for about 3 minutes.
  6. Add 1 tablespoon of olive oil in another skillet and place it on medium heat. Add the baby spinach. Season with salt and pepper and cook until the spinach wilts.
  7. When the cauliflower is ready, add it to a bowl. Also, add the raisins. Stir to mix them, then set aside.
  8. Serve the pork chops with spinach and roasted cauliflower salad.
Pork Chops with Greek Yogurt Sauce

Pork Chops With Greek Yogurt Sauce

For this meal, we’ve decided to go for a classic. Some savory pork chops, cooked on the stove, and served with a yogurt sauce. Something simple, that shouldn’t trouble you. The pork is flavored with honey and garlic, and the yogurt sauce has the scent of parsley, mustard, and lemon.

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Ingredients Needed for Pork Chops With Greek Yogurt Sauce

3 pork chops, bone-in
salt
pepper
1 tablespoon vegetable oil
1 teaspoon butter
1 tablespoon honey
1 garlic clove, crushed
2 rosemary sprigs
7 ounces of Greek yogurt
1 tablespoon parsley, chopped
lemon zest
1 tablespoon lemon juice
1 tablespoon mustard

How to Make Pork Chops With Greek Yogurt Sauce

  1. Lay the pork chops on a wooden board and superficially score them. Season them with salt and pepper.
  2. Heat the vegetable oil in a skillet over medium heat. Add the pork chops and let them cook for 7-8 minutes. Add the butter and melt it in the skillet.
  3. Mix the honey and garlic in a small bowl. Evenly spread the mix over the pork. Lay the rosemary in the skillet and cook for an additional 7 minutes.
  4. Add the Greek yogurt in a small bowl. Add the parsley, lemon zest, lemon juice, and mustard. Season with salt, pepper, and mix.
  5. You can serve the pork with some French fries as a side, accompanied by the Greek yogurt sauce.
apple and onion pork chops

Apple and Onion Pork Chops

This dish is comforting yet light. Start by cooking the tasty pork chops, but at the end, enjoy them with an apple and onion sauce. The combined flavor of pork and apples has a ‘perfect for rainy weather’ vibe.

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Ingredients Needed for Apple and Onion Pork Chops

For the pork:

3 pork chops 9 ounces each, bone-in
1 tablespoon vegetable oil
salt
pepper

For the sauce:

1 tablespoon vegetable oil
1 large red onion, chopped
2 medium-sized apples, sliced
1 tablespoon Dijon mustard
½ cup chicken stock
2 sage leaves

How to Make Apple and Onion Pork Chops

  1. For the pork:
    Heat the oil in a skillet over medium-high heat, add the chops, season them with salt and pepper, and cook them on both sides until golden brown. Set them aside.
  2. For the sauce:
    Heat the oil in a skillet over low heat, add the onion, and cook it until tender. Add the apple, season with salt and pepper, and cook a little more.
  3. While stirring, add the mustard and the stock. Add the sage leaves and the fried chops and cook some more.
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