Korean Style Pork Chops Recipe

Print This Post Print This Post

 

Korean pork chop recipe picture

korean pork chop recipe picture 2

It has been awhile since I put Asian food on the supper menu. I ran across this recipe on my sons blog; Blogchef.net. It looked really good so I decided to give it a try.

This is a simple recipe and fairly quick to put together. The pork chops turn out juicy and tender with a delicious combination of flavors.

The next time you’re in the mood for Asian food give these Korean Style Pork Chops a try; they are really good!

Korean Style Pork Chops Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 4 boneless pork chops
  • 1 tablespoon olive oil
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 4 garlic cloves (minced)
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger (grated)
  • 1 teaspoon Sriracha sauce
Instructions
  1. In a medium size bowl mix together the soy sauce, honey, garlic, sesame oil, ginger, and Sriracha sauce. Work the chops into the mixture, refrigerate, and marinate for 20 minutes.
  2. While chops are marinating preheat oven to 400F.
  3. Remove chops from marinade; reserve the marinade. In a large skillet over medium high heat using the olive oil, cook the chops on one side for 5 minutes. Flip chops and add the marinade to the skillet and continue cooking for an additional 5 minutes. Transfer the skillet to the oven and bake until chops done. (145F.)
  4. Serve hot with sauce over the chops.

 

Classic Pork Ragu Recipe for Two

Print This Post Print This Post

pork ragu recipe picture

This Classic Pork Ragu Recipe for Two is simple to put together and doesn’t require a lot of ingredients This is just a basic recipe and is easy to fancy up a little bit by adding additional ingredients like mushrooms and bell peppers; however it is good just the way it is written.

Classic Pork Ragu Recipe for Two
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 2
Ingredients
  • 1 can tomatoes (28 ounces) drain and reserve ¼ cup of the juice
  • 16 ounces boneless country style ribs
  • Salt and pepper
  • 2 teaspoons olive oil
  • 1 large shallot (finely chopped)
  • 2 garlic cloves (crushed and minced)
  • 1 ½ teaspoons fresh rosemary (minced)
  • ½ cup dry red wine (I used cherry in this recipe)
  • 2 cups Ziti pasta (uncooked)
  • Grated Romano cheese
Instructions
  1. Pulse tomatoes in a food processor until coarsely chopped; set aside.
  2. In a large skillet over medium high heat using the oil brown the ribs on all sides; set aside on a plate. In the same skillet cook the shallots seasoned with ¼ teaspoon salt until softened. Add the garlic and rosemary and cook for about 30 seconds until fragrant. Stir in the wine, scrapping any dripping from off the bottom of the skillet. Continue cooking until wine is reduced to about half.
  3. Stir in the tomatoes with the reserved juice and work the pork ribs into the mixture, cover, and cook on simmer for about 1 ½ hours until pork can easily be separated with a fork. Remove pork to a plate and let cool slightly and then using a 2 forks separate into bite size pieces; stir the pork back into the sauce in the skillet; salt and pepper to taste and keep warm.
  4. About 15 minutes before the pork is done cook pasta according to package directions; drain and reserve ½ cup of the pasta water.
  5. Mix the pasta and sauce together adjusting the consistency if needed with the reserved pasta water. Serve garnished with the cheese.

pork ragu picture 2

Adapted from Cooks Country Cooking for Two

 

Slow Cooker Pork and Beans with Kielbasa

Print This Post Print This Post

pork-and-beans-and-sausage-recipe-picture

pork-and-beans-and-sausage-picture-2

This Slow Cooker Pork and Beans with Kielbasa recipe makes a hearty and delicious super. There is a lot of cooking time involved. If there are things you need to get done during the day this recipe is a perfect fit. To finish it off all you need to do is mix in the parsley.

Be sure to keep in mind the beans need to be soaked overnight.

Slow Cooker Pork and Beans with Kielbasa
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • ½ pound navy beans
  • 1 tablespoon vegetable oil
  • 1 large onion (chopped)
  • 3 garlic cloves (crushed and minced)
  • 1 generous tablespoon of tomato paste
  • ½ teaspoon dried thyme
  • ½ cup dry white wine
  • 1 can diced tomatoes (14.5 ounces)
  • 8 ounces kielbasa sausage (sliced into ½ inch pieces)
  • 1 ½ cups low sodium chicken broth
  • 1 bay leaf
  • 1 ½ pounds country style bone-in ribs
  • salt and pepper
  • 2 tablespoons fresh parsley (chopped)
Instructions
  1. Soak beans over night in cold water.
  2. Rinse beans and place in the bottom of the slow cooker.
  3. In a large skillet over medium high heat using the oil cook the onion, garlic, thyme, and tomato paste until onion is soft and starts to brown. Mix in the wine and scrap any droppings from the bottom of the pan; add the onion mixture to the slow cooker.
  4. Mix in the diced tomatoes, chicken broth, Kielbasa, and add the bay leaf. Salt and pepper the pork ribs and work them into the sauce in the slow cooker.
  5. Cook on low for 9 to 11 hours or on high for 6 to 7 hours.
  6. Off heat and let liquid settle for about 5 minutes. Gently turn the slow cooker to its side to bring liquid to the surface and spoon off any excess fat.
  7. At this time I removed the ribs and took out the bones. While the ribs are getting cool enough to handle mix in the parsley. Return the now boneless ribs to the slow cooker and serve hot.

Inspired by Cooks Country

Simple Grilled Pork Chops Recipe

Print This Post Print This Post

simple grilled pork chops recipe

These pork chops turn out tender, moist, and delicious. This recipe uses anchovy paste, and honey to aid in the browning of the chops. I have never used anchovy paste as an ingredient so it made me a little nervous as to exactly what kind of flavor impact it would have on the chops – but it did not turn out to be an issue; they were very good.

This recipe takes a little bit of time, mainly due to the brining time required, but once there placed on the grill they cook quickly.

The next time your fire up the grill give this Simple Grilled Pork Chops Recipe a try; it’s a simple recipe and well worth the effort.

Simple Grilled Pork Chops Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Grilling
Serves: 6
Ingredients
  • 6 boneless pork chops (3/4 to 1 inch thick)
  • 3 tablespoons salt
  • 1 tablespoon vegetable oil
  • 1 ½ teaspoons honey
  • 1 teaspoon anchovy paste
  • ½ teaspoon pepper
Instructions
  1. In a large bowl dissolve salt in 1 ½ quarts of cold water. Cut slits in chops about 2 inches apart through the outer layer of silver skin and fat. (This will help keep the chops from bulging on the grill) Place chops in brine at room temperature for 30 minutes).
  2. While chops are brining in a small bowl mix together the honey, oil, pepper and anchovy paste until well combined.
  3. Preheat and prepare grill over medium high heat.
  4. Spread ¼ teaspoon of oil mixture over one side of each chop and place oil side down on the grill grates. Grill until well browned and slightly charred. Place the remaining oil mixture on the uncoated side of the chops, flip, and continue grilling until chops are well browned and done. (145F.) if chops brown too quickly move chops to a cooler side of grill to finish off.
  5. Serve hot.

Adapted from Cooks Country

simple grilled pork chops recipe picture 2

Slow Cooler Thai Pork with Peppers Recipe

Print This Post Print This Post

slow cooker thai pork with peppers recipe

It has been raining so much I haven’t had time to get much outdoor work done. There is a little bit of a break in the rain so I decided on this Slow Cooler Thai Pork with Peppers Recipe so I could get some work done while supper is cooking.

This recipe was prepared as written – I thought it was pretty good but the next time I would add the peppers to the pork mixture later in the cooking process so they don’t get over cooked. The original recipe called for red bell peppers, I used yellow, because that is what I had on hand. The red obviously would give the dish a little bit of color.

I you’re looking for a Slow Cooker Asian recipe give this one a try.

Slow Cooler Thai Pork with Peppers Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1 cup chicken broth
  • ⅓ cup soy sauce
  • ⅓ cup creamy peanut butter (if you want to add a more nutty texture to the dish use chunky)
  • 3 tablespoons honey
  • 6 cloves garlic (crushed and minced)
  • 2 tablespoons fresh ginger (minced)
  • 1 teaspoon red pepper flakes
  • 2 red bell peppers (sliced into lengths) or what colors you have available.
Instructions
  1. In the slow cooker mix together the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, red pepper flakes until thoroughly combined; add the peppers (I warmed the slow cooker to help combine the honey and peanut butter)
  2. Work the pork chops into the slow cooker mixture.
  3. Cook for 5 -6 hours or until pork is tender. Remove pork from the slow cooker and when cool enough to handle shred with a fork. Add the pork back into the slow cooker and continue cooking until heated through.
  4. Serve over cooked rice

slow cooker thai pork with peppers 2

Adapted from allrecipes.com

Pork Chops in Country Onion and Mushroom Gravy Recipe

Print This Post Print This Post

 

 

pork chop picture 1

Pork chops with mashed potatoes and gravy always goes well in this house for supper. This Pork Chops in Country Onion and Mushroom Gravy recipe looked really good so I thought I would give it a try. This is a simple recipe that doesn’t require many ingredients, and doesn’t take that long to cook. You can have supper on the table in less than an hour.
The next time you’re in the mood for pork chops give this one a try; the gravy is delicious!

Pork Chops in Country Onion and Mushroom Gravy Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • Pork chops with mashed potatoes and gravy always goes well in this house for supper. This Pork Chops in Country Onion and Mushroom Gravy recipe looked really good so I thought I would give it a try. This is a simple recipe that doesn’t require many ingredients, and doesn’t take that long to cook. You can have supper on the table in less than an hour.
  • The next time you’re in the mood for pork chops give this one a try; the gravy is delicious!
Instructions
  1. In a large nonstick skillet sprayed with cooking spray brown chops on both sides (about 6 minutes each side) set aside on a plate and cover with aluminum foil to keep warm.
  2. Reduce heat to medium in the now empty skillet and cook onion for 3 minutes – stir in the mushrooms. Mix in the beef broth and any settled juices from the chops. Place chops into the onion and mushroom mixture, and spoon the onions and mushrooms generously over the top. Cover and simmer for 12 minutes or until pork is no longer pink inside (145F) remove chops to serving platter.)
  3. In a glass or small bowl mix together the flour and milk until smooth. Stir the flour mixture into the sauces in the skillet, stirring constantly until sauce is thickened; salt and pepper to taste.
  4. Serve gravy over chops and mashed potatoes.

 

Adapted from BettyCrocker.com

Mushroom Smothered Pork Chops Recipe for Two

Print This Post Print This Post

mushroom smothered pork chop recipe

This is another simple recipe to feed just 2 people. It does take a little bit of time because the chops are marinated for at least 2 hours, but if you plan your meals ahead of time you can start the marinade the night before. The chops are topped with mushrooms and pepper jack cheese.
(The weather wasn’t permitting, but if I make this dish again I will do it on the grill, I think the grilled flavor would turn them into a delicious treat)

Mushroom Smothered Pork Chops Recipe for Two
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 2
Ingredients
  • Chops
  • 2 boneless butterflied pork chops (about ½ inch thick – 8 ounces each)
  • ½ cup olive oil
  • 2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • 3 garlic cloves (crushed and minced)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried basil
  • ½ teaspoon parsley flakes
  • ½ teaspoon dried rosemary (crushed)
  • Topping
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 2 slices pepper Jack cheese.
Instructions
  1. In a medium size bowl mix together all the ingredients for the chops until well combined to form the marinade. Place the chops into a 1 gallon food grade disposable bag and pour the marinade over the chops. Seal, and using your hands on the outside of the bag work the marinade around the chops; refrigerate and marinade for at least 2 hours or overnight. (occasionally work the bag with your hands to thoroughly coat the chops with the marinade)
  2. In a small sauce pan using the butter sauté the mushrooms until tender; salt and pepper to taste.
  3. Remove chops from marinade allowing any excess marinade to run off; discard marinade. Place chops on a broiler pan and broil 4-5 inches from the heat for 6 to 7 minutes on each side. Cook until an instant read thermometer registers 145F, remove chops from the oven, and using a slotted spoon, spoon the mushrooms onto the top of each the chops. Top the mushrooms with the cheese and return the chops to the oven. Continue to broil until cheese is melted – serve hot.

Adapted from Taste of Home Cook Book

Breaded Pork Chops Recipe

Print This Post Print This Post

breaded pork chop recipe

I was looking for a quick and simple supper recipe to prepare after a long day. This Breaded Pork Chops Recipe seemed to fit the bill pretty well. There is very little prep time involved, just a few ingredients, and the chops cook quickly.
(You do have to allow 1 hour for the chops to chill)
If you’re looking for a simple and quick supper recipe, give this one a try; it’s really good.

Breaded Pork Chops Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 6 boneless pork chops
  • 2 tablespoons all –purpose flour
  • 4 egg whites (lightly beaten)
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon balsamic vinegar
  • ⅛ teaspoon hot pepper sauce
  • ¾ cup dry bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • ½ teaspoon dried thyme
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • 1 ½ tablespoons butter (melted)
Instructions
  1. In a medium size bowl mix together the egg whites, Worcestershire sauce, hot pepper sauce, and vinegar. Place the flour in a shallow dish like a pie plate. In another shallow dish whisk together the bread crumbs, thyme, salt, pepper, and paprika.
  2. Roll each chop in the flour, dip chops into egg mixture, and then roll in the bread crumbs pressing lightly to coat. Place the chops on a platter, cover with plastic wrap, and refrigerate for 30 minutes.
  3. Preheat oven to 350F.
  4. Cover the bottom of a shallow roasting pan with aluminum foil; lightly spray with cooking spray. Arrange chops in pan and drizzle chops with melted butter.
  5. Bake uncovered for 20 minutes and juices run clear (internal temperature of 145F.)

Adapted from Taste of Home Cookbook

 

Chinese Barbecued Pork Steak Recipe

Print This Post Print This Post

chinese BBQ pork steak recipe recipe

Wow!; these Chinese Barbecued Pork Steaks are really good. Those were the first words out of my wife’s move when she tasted them. These pork steaks are a little bit of work, but well worth the effort.
The pork steaks start out in the slow cooker, coated with a spice rub, consisting mainly of Chinese five spice powder. They are slow cooked to just fork tender, transferred to the boiler, and coated with the Chinese BBQ sauce to form a sticky and delicious glaze.
The next time you are in the mood for Chinese, give this Chinese Barbecued Pork Steak Recipe a try; it’s really good.

Chinese Barbecued Pork Steak Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 6 tom 8
Ingredients
  • 1 boneless pork butt roast (5 to 6 pounds (excess fat trimmed and cut into 1 inch slices crosswise to form steaks)
  • 1 ½ teaspoons Chinese five spice powder (divided)
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • ⅓ cup hoisin sauce
  • ⅓ cup honey
  • ¼ cup sugar
  • ¼ cup soy sauce
  • ¼ cup ketchup
  • 2 tablespoons dry sherry
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger (grated)
  • 2 garlic cloves (crushed and minced)
Instructions
  1. In a small bowl mix together the salt, pepper, and ¾ teaspoon of the 5 spice powder. Rub the mixture into both sides of the pork steaks. Place the steaks in the slow cooker, and slow cook on low until fork tender about 5 – 6 hours (you don’t want them done to the fall apart stage because you need to be able to handle them)
  2. While the pork is cooking in a medium size bowl mix together the hoisin sauce, honey, sugar, soy sauce, sherry, sesame oil, ginger, garlic, and the remaining ¾ teaspoon of five spice powder; set aside.
  3. Line a broiler pan with aluminum foil, and pour about a cup of water into the bottom of the pan, and spray the grated top with cooking spray; set broiler on low with rack adjusted about 4 inches from the broiler element. Place the pork steaks in a single layer on broiler grate and brush each steak generously with the reserved sauce. Broil until steaks are lightly caramelized, flip, and repeat the process. (About 5 minutes on each side.) Coat the stakes again and continue cooking until the steaks reach a deep mahogany color, and are slightly charred on the edges. (I flipped them one more time during this process and used up all of the sauce.)
  4. Serve hot.

chinese BBQ pork steak

Adapted from Cook’s Country

Skillet Maple Glazed Pork Chops Recipe

Print This Post Print This Post

skillet maple glazed porkchops recipe

The reduced maple syrup in this recipe turns these pork chops into a delicious treat. This is a simple recipe that is quick to cook, and doesn’t require a lot of prep time.
The slit in the chop, you see in the picture is created before cooking to keep the chop from bulging in the center; cut slits in the chops about 2 inches apart.

Skillet Maple Glazed Pork Chops Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless center cut or loin chops ¾ to 1 inch thick
  • Salt and pepper
  • ½ cup Maple syrup
  • 2 teaspoons Dijon Mustard
  • ¼ cup cider vinegar
  • ½ teaspoon thyme
  • 1 tablespoon cooking oil
Instructions
  1. In a small bowl mix together the Maple syrup, Dijon Mustard, cider vinegar, and thyme; set aside.
  2. Pat chops dry and season with salt and pepper. In a large skillet over medium high heat using the oil cook chops on one side until well browned; flip chops and continue cooking until slightly browned. Pour in the maple syrup mixture, reduce heat to medium high, and continue cooking to an internal temperature of 140F. Remove chops from the syrup mixture, tent with aluminum foil and set aside.
  3. Pour any accumulated juices from the resting chops back into the skillet and continue cooking the sauce over medium heat to form the glaze. Cook until mixture is thickened, to a thick and syrupy texture.
  4. Pour the glaze over the chops and serve hot.

Adapted from Cooks Country