Tag: Pork

Pork Chops with Peppercorns

Pork Chops with Peppercorns

Course: Entree, Main Course
Servings: 6
Calories: 386kcal

Ingredients

  • 1 tbsp crushed black peppercorns
  • 6 pork loin chops
  • 2 tbsp tablespoons olive oil 
  • 1/4 cup margarine
  • 5 garlic cloves
  • 1 cup green and red bell peppers
  • 1/2 cup  apple juice

Instructions

  • Sprinkle and press peppercorns into both sides of pork chops.
  • Heat oil, margarine and garlic cloves in a large skillet over medium heat, stirring frequently.
  • Add pork chops and cook uncovered for 5–6 minutes.
  • Dice the bell peppers. Add the bell peppers and apple juice to the pork chops.
  • Cover and simmer for another 5–6 minutes or until pork is thoroughly cooked.

Pork Chops with Spiced Apples

Pork Chops with Spiced Apples

Course: Entree, Main Course
Servings: 4
Calories: 306kcal

Ingredients

  • 1 lb  pork chops
  • 2 tbsp butter
  • 1/4 cup brown sugar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 2 medium tart apples

Instructions

  • Preheat oven to broil. Peel, core, and slice apples.
  • Broil pork chops in the oven, 4 to 5 minutes on each side.
  • While pork chops are cooking, melt butter in skillet and stir in brown sugar, salt, pepper, nutmeg, cinnamon and apples.
  • Cover and cook until apples are tender and sauce begins to thicken.
  • Spoon sauce over cooked chops and serve.

Notes

Serving Size: 1 pork chop, apples and sauce

Pork Chops and Peaches

Pork Chops and Peaches

Course: Entree, Main Course
Servings: 6
Calories: 282kcal

Ingredients

  • 1/2 cup all-purpose flour
  • 1  large egg
  • 1/4 cup water
  • 3/4 cup cornflake crumbs
  • 6 center cut pork chops, 3-1/2 ounces each
  • 2 tbsp unsalted margarine
  • 1 tsp paprika
  • 1/4 tsp salt
  • 6 peach halves, canned in juice

Instructions

  • Preheat oven to 350 °F.
  • Combine flour in a flat shallow pan or plate.
  • Beat egg and water mixture together in a shallow bowl. Place cornflake crumbs on a shallow plate.
  • Dredge pork chops in flour to coat. Dip each chop in egg mixture then dredge in cornflake crumbs.
  • Place chops on a baking sheet sprayed with non-stick cooking spray. Drizzle with melted margarine.
  • Dust chops with paprika and salt; refrigerate for at least 1 hour.
  • Bake pork chops for 40 minutes or until done.
  • Grill drained peach halves on a grill pan and top each pork chop with a peach half before serving.