Mushroom Smothered Pork Chops Recipe for Two

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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
 
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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

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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
 
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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

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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
 
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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

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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
 
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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

Grilled Southwest Pork Burgers Recipe

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grilling pork burgers

porkburger recipe

If the shocking price of ground beef is getting you down give this Grilled Southwest Pork Burgers Recipe a try. These burgers have a delicious combination of flavors, and are nice and juicy.
My wife says she likes them better than the grilled ground beef burgers. Although I wouldn’t go that far; these burgers are really good. This is a simple recipe that’s quick to put together, and doesn’t require that many ingredients. For the hot peppers in this recipe, I used Hot Banana pepper rings, but you can substitute the type of peppers you prefer, or have on hand.
Give this one a try; these burgers are delicious.

Grilled Southwest Pork Burgers Recipe
 
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Author:
Recipe type: Grilling
Cuisine: Southwest
Serves: 4
Ingredients
  • 1 slice hearty white sandwich bread, torn into pieces (you can also process in a blender)
  • 1 shallot (finely chopped)
  • 2 tablespoons low far milk (I used 2%)
  • 2 tablespoons jarred hot pepper rings (chopped)
  • 4 teaspoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1½ teaspoons chili powder
  • ½ teaspoons thyme (crushed)
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • ⅛ teaspoon dried rosemary (crushed)
  • 1½ pounds lean ground pork
  • 4 onion buns (toasted on grill)
Instructions
  1. Using a fork in a large bowl mix together the bread, shallot, milk, hot peppers, soy sauce, Worcestershire, chili powder, thyme, pepper, salt, and rosemary. Mash the bread with the fork while mixing to kind of form a paste. Add the pork to the mixture, and mix using you hands until well combined. Divide meat into 4 equal parts and form 4 patties about ½ inch thick.
  2. Preheat and prepare grill on high heat, reduce heat to medium, and grill patties until nicely browned and slightly charred on one side; flip and continue cooking until done. (150F.) while patties are cooking lightly toast buns cut side down.
  3. Serve with your choice of condiments

 

Adapted from Cooks Country

Gas Grill Smoked Pork Chops Recipe

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grilled smoked pork chops recipe

Adding smoked flavor to your grilled food can be a nice added touch. This Gas Grill Smoked Pork Chops Recipe adds a nice lightly smoked flavor to the pork chops complimented by a delicious homemade barbeque sauce. The pork chops for this recipe are thick cut to allow enough time for the pork to absorb the smoked flavor before they are finished cooking.

Fire up the grill, place a packed of soaked wood chips between the grate and the burner, and you are ready to create your own smoke flavoring using your gas grill.

This is a simple recipe, and fairly quick. Create the BBQ sauce while your pork chops are smoking – just be sure to use thick cut chops to allow enough smoking time before the chops are done.

Gas Grill Smoked Pork Chops Recipe
 
Prep time
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Author:
Recipe type: Grilling
Serves: Makes 4
Ingredients
  • Ingredients for sauce
  • ½ cup ketchup
  • ¼ cup molasses
  • 2 tablespoons grated onion
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon Dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon light brown sugar (packed)
  • Ingredients for Pork Chops
  • 2 cups wood chips (soaked in water for at least 30 minutes)
  • 4 bone in pork chops (cut 1 ½ inch this) original recipe calls for rib chops – they were not available so I used sirloin chops.
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • Vegetable oil
  • Heavy Duty Aluminum foil to crate packet for wood chips.
Instructions
  1. Using a piece of heavy duty aluminum foil place the wood chips in the center and form the foil into a closed packet around them. Using a knife cut slits in the top of the packet to release the smoke. Place the packet between the primary burner and cooking grate. Preheat and prepare the grill on high heat until foil packet starts to generate smoke. Reduce primary burner to medium high heat and shut all other burners off.
  2. Brush chops lightly with cooking oil and season each one with ½ teaspoon salt, and pepper. Place chops on cool side of grill, close cover, and smoke chops for about 20 minutes, or to an internal temperature of 120F.
  3. While chops are cooking mix all sauce ingredients together in a medium size sauce pan. Bring mixture to a boil, reduce heat medium, and continue cooking, stirring occasionally, until mixture starts to thicken. Remove ½ cup of the sauce, and set it aside for a serving sauce.
  4. Brush chops with sauce, and turn the burners under the chops to medium high heat. Continue brushing and turning chops until sauce is used up and chops are slightly charred. Cook to and internal temperature of 145F. Remove chops to a serving platter, tent with aluminum foil, and let rest 10 minutes before serving.
  5. Serve with reserved sauce.

Adapted from Cooks Country Meat Book

Tennessee Whiskey Smoked Pork Ribs Recipe/with Gas Grill

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smoked pork ribs recipe

Incorporating wood smoke into your grilling can be a little challenging, and time consuming, but it is well worth the time and effort. Different types of wood can give off unique types of flavor.
Smoking with your gas grill is not as hard as you think. A piece of aluminum foil, some wood chips, and you are set to go.
This is a simple recipe that takes some time, but the whiskey and smoked flavor turn these ribs into a delicious summertime treat.

smoked pork ribs recipe

Tennessee Whiskey Smoked Pork Ribs Recipe/with Gas Grill
 
Prep time
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Author:
Recipe type: Grilling
Ingredients
  • 2 – 3 pounds country style pork ribs (I used 3 pounds which was about perfect for the amount of sauce)
  • Kosher salt
  • Pepper
  • Wood chips (soaked for at least 30 minutes in cold water – the longer the better.)
  • Ingredients for glaze
  • ⅓ cup Tennessee whiskey
  • ⅓ cup brown sugar (packed)
  • 1 tablespoon chili powder
  • 1 peach (very ripe)
Instructions
  1. Prepare wood chips by folding them into aluminum foil to form a packet, cut slits into the top of the foil to vent the smoke. Place the packet to a far side between the grill grate and burner. Preheat and prepare the grill on high heat. Close cover and heat grill until wood packet starts to smoke.
  2. Salt and pepper pork ribs on both sides.
  3. Reduce heat to medium high, generously oil grades and grill pork ribs until browned on both sides. Shut off all burners except for the burner under the foil packet; turn that burner to low. Move pork ribs to cooler side of grill. Close cover and smoke for 1 ½ to 2 hours.
  4. Directions for Glaze
  5. Peel the peach, remove the pit, place it a medium size sauce pan and mash it using a fork. Stir in the whiskey, brown sugar, and chili powder. Bring mixture to a boil, reduce heat to medium high and continue cooking until mixture is reduced to a light syrup texture. Remove ⅓ cup and set aside for dipping sauce.
  6. Turn all burners on, increase grills heat to medium, and brush the chops with the glaze, turning as needed. Cook to an internal temperature of at least 145F and glaze is used up. (about 15 minutes)
  7. Serve with the reserved dipping sauce.

 adapted from charbroil.com

Italian Breaded Pork Chops

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italian breaded pork chops recipe

This is another simple and good recipe. This recipe doesn’t require many ingredients so chances are you probably have most of them on hand. The finished pork chops are tender, juicy, and delicious. I used boneless pork chops in this recipe, but bone in would be good as well. Cooking time will vary depending on the thickness of the chops. Enjoy

Italian Breaded Pork Chops
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4 - 6
Ingredients
  • 3 eggs (lightly beaten)
  • 3 tablespoons milk
  • 1½ cups Italian seasoned bread crumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 2 tablespoons vegetable oil
  • 4 cloves garlic (peeled and sliced)
  • 4-6 boneless pork chops (depending on size of ovenproof skillet and how many you are feeding. This recipe has plenty of breading mix to do 6; the chops I used for this recipe were about 1 inch thick.)
Instructions
  1. Preheat oven to 325F.
  2. In a medium size bowl whisk together the eggs and milk until thoroughly combined.
  3. egg dip mixture
  4. In a wide dish, like a pie dish, mix together the Parmesan cheese, bread crumbs, and parsley until well combined.
  5. pork chop breading mix
  6. Dip pork chops into the egg mixture, and then into the breadcrumbs, pressing lightly to adhere the mixture to the chops; coat thoroughly on all sides. Remove the chops to a plate and set aside.
  7. breaded porkchops
  8. Place the oil in a large ovenproof skillet over medium high heat and cook the garlic until lightly browned to flavor the oil; remove the garlic and discard. Cook the chops in the skillet until nicely browned on both sides.
  9. garlic in oil
  10. browning pork chops
  11. Transfer the skillet from the burner to the oven. (Middle rack) bake chops for 25 minutes or to an internal temperature of 145F.

Adapted from Allrecipes.com

Pork Chops with Mushroom Dijon Sauce

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Pork Chops with Mushroom Dijon Sauce

Here’s another simple and good recipe that doesn’t require many ingredients and is quick to prepare. The pork chops are seasoned, browned, and then finish cooking in the sauce. You can have this dish on the table in less than an hour.
The next time you are tight for time give this Pork Chops with Mushroom Dijon Sauce a try; it’s really good. Enjoy

Pork Chops with Mushroom Dijon Sauce
 
Prep time
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless pork chops. (3/4 inch thick – about 1 pound)
  • ½ teaspoon lemon and pepper seasoning
  • 1 tablespoon cooking oil
  • 1 cup sliced mushrooms
  • 1 can condensed cream of mushroom soup (10.5 ounces)
  • ¼ cup milk
  • 2 tablespoons dry white wine
  • 1 tablespoon Dijon mustard
Instructions
  1. Pat chops dry with paper toweling and season with the lemon and pepper seasoning; rubbing the seasoning into the chops.
  2. browning pork chops
  3. In a large skillet over medium high heat using the oil brown the chops on both sides; remove and set chops aside. In the now empty skillet, add the mushrooms and cook until tender.
  4. cooking mushrooms
  5. Stir in the wine scrapping any dripping off the bottom of the pan, and then mix in the soup, milk and mustard. Bring soup mixture to a boil; reduce heat to a high simmer.
  6. Arrange chops on top of the mixture. Cover and cook for 10 – 15 minutes or until chops are done. (145F.)
  7. cooking pork chops in gravy
  8. Serve chops hot with gravy over the top

Adapted from Campbell’s Kitchen

Slow Cooker Smothered Pork Chops Recipe

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slow cooker smothered pork chops recipe

Spring is here and I have a lot of outside clean-up work to do, so to free up some time I decided to put this Slow Cooker Smothered Pork Chops Recipe on tonight’s supper menu. This recipe does require a little bit of prep time, but once it’s in the slow cook, you can set it and forget it, and go about your day.
This recipe has a delicious combination of flavors which creates a fabulous gravy to serve over mashed potatoes. The parsley in this recipe mainly serves as a garnish – so it’s optional.
The next time you need to free up some time give this Slow Cooker Smothered Pork Chops Recipe a try; it’s really good.

Slow Cooker Smothered Pork Chops Recipe
 
Prep time
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 4 slices bacon (cut sideways into ¼ inch slices)
  • Vegetable oil (if necessary)
  • 6 bone-in blade-cut pork chops (about ¾ inch thick – I used boneless shops in this recipe because they were on sale)
  • Salt and pepper
  • 3 medium yellow onions (halved and sliced)
  • 1 teaspoon light brown sugar plus 1 tablespoon
  • ¼ cup water plus 2 tablespoons
  • 3 cloves garlic (minced)
  • 1 teaspoons dried thyme
  • 3 cups chicken broth
  • 1 tablespoon soy sauce
  • 2 bay leaves
  • 1 tablespoon cornstarch
  • 1 tablespoon cider vinegar
  • 1 tablespoon minced fresh parsley leaves (optional)
Instructions
  1. In a large skillet over medium high heat cook the bacon until browned and starting to turn crispy. Remove the bacon to a dish lined with paper toweling to drain. Set the bacon aside in the refrigerator and leave the bacon fat in the skillet.
  2. Season pork chops with salt and pepper, and brown them in the bacon fat, on both sides, 3 at a time. Place them in the bottom of the slow cooker.
  3. Add the sliced onions to the now empty skillet, 1 teaspoon brown sugar, ¼ teaspoon salt, and ¼ cup water. Cook until onions are softened and start to brown. While onions are cook stir to scrap up any dripping off the bottom of the pan. Add the garlic and time and continue cooking until fragrant; pour the onion mixture over the chops in the slow cooker. Add the chicken broth, soy sauce, and bay leaves to the mixture. Cook on low for 6-8 hours or until or until chops are fork tender.
  4. Remove the chops to a serving platter and tent with aluminum foil. Remove the bay leaves and pour onion and juices through a fine mesh strainer into a sauce pan. Place the onion solids in a blender, add 1 cup reserved broth from the sauce pan, and blend until smooth, and then pour the mixture back into the sauce. In a glass or small bowl combine the remaining 1 tablespoon of water with the cornstarch; mix until smooth. Add the cornstarch mixture to the juices in the sauce pan and cook over medium heat until thickened, stirring frequently. Add the cider vinegar, salt and pepper to taste, and pour some of the gravy over the top of the chops. Warm the reserved bacon pieces in a microwave, or on the stove, and sprinkle them over the chops. (Garnish with parsley – if using). Serve extra gravy over mashed potatoes.

Adapted from Cooks Country