boneless pork chops?

I'm sick of making plain breaded pork chops but its quick and easy after a long day of work. Any other suggestions on what I can make tonight with boneless pork chops thats fairly quick and easy?

Re: boneless pork chops?

fajitas

you can add some ranch salad dressing to the breadcrumbs and change up the flavor

cook slowly - make a black cherry glaze

ETA: Found "recipe"
I did a variation of a Rachael Ray Pork Chop....maybe I should have used the original though.

Cherry Glazed Pork Chops (my way)

Dredged in flour, sauteed with a small onion and a little EVOO, flip 1/2 way.

When the 2nd side was 1/2 done, I added to chicken/beef stock (forgot what was in the fridge) and a little bit of black cherry jam.

It had a little hint of sweet flavor but you didn't really get the cherry and there were too many onions.

Next time: More jam, no onions.
They were good though.

Message edited 11/7/2011 1:28:46 PM.

Re: boneless pork chops?

Sometimes I crush frosted flakes and bread them in that instead of breadcrumbs!

Re: boneless pork chops?

I bake them in bbq sauce, or pan fry them and make a quick gravy with beef broth, sauteed mushrooms and shallots.

Re: boneless pork chops?

My family loves them Milanese style.. which is breaded.. but far from plain. You pound them thin and add lemon zest, fresh parsley and fresh chopped garlic plus some fresh grated Reggiano Parmesan to the breadcrumbs. Season with s&p, dredge in flour, dip in egg, coat in breadcrumb mix with all the extras and fry lightly in oil. Adds a nice complexity to the flavor profile. Squeeze a little lemon on the finished product and serve with tortellini in a buerre citron and parsley or pasta with oil and garlic on the side.

ALSO smothered pork chops. They are fattening and delicious. No breading. Basically you season the pork and dredge lightly - then fry to brown only in a skillet. Remove pork add sliced onions, a little sliced garlic and carmelize the onions. You can add some salt or pepper or whatever.. even a little sugar if you like. When carmelized add a little flour to create a bit of a roux. Add a mix of chicken stock and beef stock to deglaze. Thicken with some seasoned flour to create a gravy and put the pork back in. and let it cook at a low simmer. It's a flexible recipe. You can fry in a mix of olive oil and butter or you can render some bacon and fry in the fat with some butter and add the bacon back in to the gravy. I usually season the chops with salt, pepper, garlic and smoked paprika.. but you can use sweet paprika and onion powder.. whatever you like. It's super easy too! Serve it with mashed potatoes or buttered noodles - something you can dress with the extra gravy. I like green beans as the veggie side - especially if you use bacon or pancetta to render because they are great with some crumbled bacon tossed in to help repeat the flavors.

Re: boneless pork chops?

Re: boneless pork chops?

All of these sound great! Thanks for sharing!

Re: boneless pork chops?

You can also slice into strips and do an Asian stirfry.

Re: boneless pork chops?

I haven't made this recipe in a hundred years:

-Package of boneless pork cutlets
-Can of Franco American (or any brand) mushroom gravy
-Flour for dredging cutlets
-2 tablespoons white vinegar*
-2 tablespoons good soy sauce*
-1 tablespoon sugar
-s&p

*These are approximations as I go by to taste

In bowl add all ingredients except flour, salt and pepper.

Dredge cutlets in flour seasoned with salt and pepper. In pan on medium heat add 2 tablespoons olive oil (do not put too much oil, only enough to brown the meat). Brown cutlets on both sides. Add liquid mixture and cook for about 10 minutes or until cutlets are cooked through. You can add fresh mushrooms too if you want while you are browning the meat.

I serve this with steamed broccoli and white rice.

Re: boneless pork chops?

OOH! Pork adobo!

5 pork chops (approximately) cut in cubes
1/2 cup soy sauce
1 cup vinegar
5 cloves of garlic (chopped)
1 Bay Leaf
1 tsp. Hungarian Paprika
1 tsp. Onion Powder
3 cups water
2 cups rice

Brown pork, garlic, bay leaf, paprika, and onion powder in pan until pork is nice and brown. Add soy sauce and mix well. Pour all the ingredients into a dutch oven and add the vinegar, water and 2 cups rice. Bring to a boil. Reduce heat and simmer for 20 to 25 minutes until liquid is absorbed into rice (do not remove lid until cooking is complete).

Your house will definitely smell like garlic so you'll want to turn on the exhaust fan

Re: boneless pork chops?

Re: boneless pork chops?

http://www.foodnetwork.com/recipes/paula-deen/lowcountry-smothered-pork-chops-recipe/index.html

These are awesome!

Re: boneless pork chops?

Made this the other night for the 1st time and it was sooooo yummy!!

Brown chops in a pan just until both sides are brown - transfer then to a square baking dish

Sauce:
1 can cream of chicken soup
3 tbsp ketchup
2 tbsp worstershire
S & P to taste

Slice up an onion & potatoes (I cubed mine, but next time, I will slice them so they cook faster)

Toss potatoes on onions in sauce and pout over chops

Cover & bake at 400 until potatoes are soft (about an hour)

Sauce cam together so nicely and chops stayed nice and tender! Will def be making this again!!

Re: boneless pork chops?

Love this one from Skinny Taste and it's really quick. It does say to use bone in chops but I always do boneless.


Pork Chops with Dijon Herb Sauce
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 chop • Old Points: 4 pts • Points+: 4 pts
Calories: 166.5 • Fat: 9.2 g • Carb: 2.6 g • Fiber: 0.2 g • Protein: 16.4 g

1 tsp butter
4 pork chops (22 oz with bone, fat removed), 1 inch thick, trim all visible fat
1/2 tsp salt
fresh ground pepper
3 tbsp chopped onion
3/4 cup fat free chicken stock
1 tbsp dijon mustard
2 tbsp chopped, fresh herbs like parsley, chives, tarragon
In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.
Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 3 minutes. Stir in the mustard, herbs, and 1/8 tsp pepper. Put the chops on a platter and pour the sauce over the meat.