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Pear-Stuffed Pork Chops

Pear-Stuffed Pork Chops

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Yield: 2

Adapted from: Cuisine At Home

For a classic comfort dish, stuffed and roasted pork chops hang out with potatoes, onions, green beans, and tomatoes for a sheet pan meal we’re sure you’ll return to often.

  • 4strips bacon
  • 2bone-in pork chops or boneless cutlets, 1-inch thick
  • ½Bartlett pear, peeled, cored, and diced, or ½ can pears, drained and diced.
  • ¼cup crumbled blue cheese
  • 1TBS diced shallots
  • salt and black pepper to taste
  • 12oz baby red or yellow potatoes, halved
  • 6-8oz green beans
  • ½cup chopped red onions
  • 1TBS Dijon mustard
  • as many grape tomatoes as you want

Bacon:
Set broiler shelf to 6 inches from heat and second on middle rack.

Preheat oven to 425°F.
Bake bacon on a baking sheet until crisp, transfer to a paper-towel-lined-plate and reserve 1 oz drippings. Chop 1 strip bacon for filling and remaining strips for topping chops and vegetables.

Prep pork:
Cut a 3-inch-long slit on the side of each chop, inserting the knife blade into, but not through, the other side. Keeping blade parallel to cutting board, carefully sweep it back and forth to enlarge pockets. Arrange chops on a baking sheet.

Filling:
Combine pear, 1 strip chopped bacon, cheese, and shallots.
Divide pear filling among pockets. Brush tops of chops with 1 TBS drippings, season with salt and pepper.

Vegetables:
Toss potatoes, green beans, onions, and Dijon with remaining TBS drippings, season with salt and pepper, then arrange around chops.
Roast chops and vegetables 20 minutes. Remove from oven.

Broil:
Heat broiler to high with rack 6 inches from element.
Add tomatoes and remaining chopped bacon to baking sheet.
Broil chops and vegetables until a thermometer inserted into the thickest part of chops, but not touching bone, registers 145°F, 5–6 minutes. Remove and rest for 5 minutes.
Serve.

Brown Sugar Bourbon Pork Chops

Brown Sugar Bourbon Pork Chops

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with Apple Pan Sauce, Scallion Mashed Potatoes & (Brussels Sprouts or Green Beans)

Yield: 2 Servings

Brown Sugar Bourbon Seasoning is a mix of savory smoke and sweetness adds mouthwatering flavor to juicy pork chops.
Prefer your Brussels extra crispy? In step 2, arrange them cut sides down on the baking sheet. The flat sides provide more surface area for browning, which allows for deeper caramelization and crispier sprouts. Try this technique again the next time you roast potatoes.

  • 12oz red potatoes
  • 2scallions
  • 1TBS chicken stock concentrate
  • 8oz Brussels sprouts or 6 oz green beans
  • 1apple
  • 10oz pork chops
  • 11g brown sugar bourbon seasoning (McCormick’s Grill Mates)
  • salt and pepper
  • 2TBS sour cream
  • 1tsp olive oil
  • 2tsp cooking oil
  • ½tsp sugar
  • 2TBS butter

Cook potatoes:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.

Roast sprouts & prep:

While potatoes cook, trim and halve Brussels sprouts lengthwise.

Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast until lightly browned, 20-25 minutes.

-or-

Roast beans & prep:

While pork cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on middle rack until lightly browned, 12-15 minutes.

Meanwhile, halve, core, and dice apple into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Cook pork:

Pat pork dry with paper towels and season all over with Brown Sugar Bourbon Seasoning.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium. Turn off heat, transfer pork to a plate. Wipe out pan.

Make pan-sauce:

Heat 1 TBS butter and a drizzle of oil in pan used for pork over medium-high heat.

Add apple and scallion whites, season with salt and pepper.

Cook, stirring occasionally, until golden, 4-6 minutes.

Stir in stock concentrate, ½ cup water, and ½ tsp sugar.

Cook until sauce has thickened, and apple is tender, 5-7 minutes.

In the last 2 minutes of cooking, return pork to pan until warmed through.

Season with salt and pepper. Turn off heat.

Mash potatoes:

Mash potatoes until mostly smooth.

Stir in scallion greens, sour cream, 1 TBS butter, and a splash of reserved potato cooking liquid.

Season with salt and pepper. Keep covered until ready to serve.

TIP: If needed, add more reserved potato cooking liquid a splash at a time until potatoes are smooth and creamy.

Serve:

Divide pork, mashed potatoes, and (Brussels sprouts or beans) between plates. Top pork with apple pan-sauce and serve.

Creamy Lemon-Herb Pork Chops

Creamy Lemon-Herb Pork Chops

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with Balsamic-Glazed Brussels Sprouts & Carrots

Yield: 2 Servings

Lemon, mixed with classic herbs on pork chops seared in Italian seasoning, then covered in a buttery, lemony crème fraîche sauce. For a side, roasted carrots and Brussels sprouts drizzled in a balsamic glaze.

Prep: 10 Cook: 35

  • 8oz Brussels sprouts
  • 1lemon
  • 1oz chicken stock concentrate
  • 5tsp balsamic glaze
  • 9oz carrots
  • 1clove garlic
  • 1TBS Italian seasoning
  • 10oz pork chops
  • 2TBS cream cheese
  • 2TBS crème fraîche
  • salt & pepper
  • 5tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Trim and halve Brussels sprouts lengthwise (quarter any larger sprouts). Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (halve any larger carrots lengthwise first). Peel and mince or grate garlic. Zest and quarter lemon.

Roast veggies:

Toss Brussels sprouts and carrots on a baking sheet with a large drizzle of oil, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. Roast on top rack, tossing halfway through, until tender and lightly browned, 20-25 minutes.

Cook pork:

Pat pork dry with paper towels; season all over with remaining Italian Seasoning, salt, and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side.

Tip: Press pork down with a spatula to ensure even browning. Turn off heat; transfer pork to a cutting board and tent with foil to keep warm. Wipe out pan.

Make sauce:

Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and cook until fragrant, 30 seconds. Whisk in 1⁄3 cup water, stock concentrate, cream cheese, and a squeeze of lemon juice. Simmer, whisking, until thickened, 2- to 3-minutes. Remove pan from heat. Whisk in crème fraîche, 1 TBS butter, and a pinch of lemon zest until combined. Season with salt and pepper.

Glaze veggies:

Once veggies are done, transfer to a large bowl. Add half the balsamic glaze and toss until evenly coated.

Finish & serve:

Slice pork crosswise. Divide pork and veggies between plates. Spoon sauce over pork and sprinkle with as much remaining lemon zest as you like. Drizzle veggies with as much remaining balsamic glaze as you like and serve.

Pork Chops in Cranberry Shallot Sauce

Pork Chops in Cranberry Shallot Sauce

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with Garlicky Roasted Potatoes & Green Beans

Yield: 2 Servings

Cranberry shallot sauce: Sweet, tangy cranberries with savory shallot give pork pizzazz.
Prep: 5 Min Cook: 35 Min Calories: 580

  • 12oz potatoes
  • 1tsp garlic powder
  • 1oz dried cranberries
  • 6oz green beans
  • 1shallot
  • 1TBS flour
  • 10oz pork chops
  • 1oz chicken stock concentrate
  • 4tsp cooking oil
  • ½TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Dice potatoes into 1-inch pieces. Trim green beans if necessary. Halve, peel, and thinly slice shallot.

Roast veggies:

Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Toss green beans on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Tip: If green beans are done before potatoes, carefully remove from sheet and leave potatoes roasting. Tent with foil to keep warm if needed.

Prep pork:

Place flour in a shallow dish, season with salt and pepper. Pat pork dry with paper towels and season all over with remaining garlic powder, salt, and pepper. Working with one piece at a time, press pork into seasoned flour until fully coated.

Cook pork:

Heat a drizzle of oil in a large pan over medium-high heat. Add coated pork (shake off excess flour first), cook until browned and cooked through, 4- to 6-minutes per side.

Tip: Lower heat if pork begins to brown too quickly. Turn off heat, transfer pork to a plate. Wipe out pan and let cool slightly.

Make sauce:

Heat a drizzle of oil in same pan over medium-low heat. Add shallot, cook, stirring, until softened and lightly browned, 2- to 3-minutes. Add dried cranberries, stock concentrate, and ¼ cup water. Cook, stirring occasionally, until thickened, 2- to 4-minutes. Turn off heat, stir in ½ TBS butter. Taste and season with salt and pepper if desired.

Finish & serve:

Add pork to pan with sauce and turn to coat. Divide pork, potatoes, and green beans between plates. Spoon remaining sauce over pork. Serve. Add chicken or steak to pan with sauce and turn to coat.

Mustardy Apple Butter-Glazed Pork Chop

Mustardy Apple Butter-Glazed Pork Chop

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Yield: 4 Servings

Adapted from Cook’s Illustrated

Slow roasting is the easiest way to make tender, super juicy glazed pork chops. It also leaves time for you to make a side dish to complete the meal. We started by stirring together apple butter and Dijon mustard—thick and intensely flavored ingredients that wouldn’t run off the chops when heated. Next, we adjusted the balance of flavors with maple syrup, soy sauce, and cider vinegar. We applied a thin coating of the glaze to boneless pork chops and slow roasted them in a low oven until the meat was juicy and tender and the glaze formed a tacky layer on the surface of the meat. Finally, we applied a second, substantial coating of glaze and broiled the chops until the glaze was bubbly and started to char.

  • 3TBS apple butter
  • 2TBS maple syrup
  • 1TBS Dijon mustard
  • 1tsp soy sauce
  • ½tsp cider vinegar
  • 1tsp salt
  • 4boneless pork chops, 1-inch or more thick

Adjust the oven rack to the middle position and heat oven to 275°F. Line a rimmed baking sheet with aluminum foil and set a wire rack in the sheet. Spray the rack with veg oil spray.

Stir apple butter, maple syrup, mustard, soy sauce, and vinegar together in a small bowl.

Sprinkle salt on both sides of the chops. Place chops on the prepared wire rack and rush 1 tsp of glaze on the top and side of each chop. Roast until meat registers 135-137°F, about 40-45 minutes.

Remove the sheet from oven and heat the broiler.

Brush 1 TBS of glaze on the top and sides of each chop. Return the sheet to the oven and broil 3-6 minutes until the glaze is bubbly and slightly charred in spots. Let rest for 5 minutes.

Let rest for 5 minutes. Sprinkle with parsley and serve.

Smothered Pork Chops

Smothered Pork Chops

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Yield: 2-3 Servings
Scott Nowell

Dec. 2017 Hmm pork chops. Lots of choices for the seasoning here. The recipe I adapted this from used Poultry Seasoning, but I like herbs de Provence better. You can use about anything that suits you. The number of servings depends on the quantity and thickness of the pork you use. The original called for inch thick chops. I used ½ inch thick cutlets. Adjust the cooking times to suit your pork. I think the thicker cutlets are the right choice.

  • 4pork chops or cutlets
  • 2tsp herbs de Provence, Poultry Seasoning, Italian Seasoning, etc.
  • salt and pepper
  • 1onion, sliced
  • 4cloves garlic, minced
  • 1½TBS all-purpose flour
  • 1½cups chicken broth
  • ¼cup buttermilk or 1 TBS Saco buttermilk powder and ¼ cup water
  • ¼cup water

Pat the pork dry and season on both sides with salt, pepper and your chosen seasoning.

Heat 2 tablespoons of oil in a large skillet over medium high heat. Add pork and brown well on both sides. Remove to plate, reserve.

Dump oil from pan and add 2 tablespoons of butter to pan over medium heat. Add the onions and a big pinch of salt. Brown for about 15 minutes, stirring occasionally. Add garlic, cook 1 minute. Add flour and cook 2 minutes.

Add chicken broth, plate juices, ¼ cup buttermilk and ¼ cup water. Simmer for about 15-20 minutes, stirring occasionally.

Adjust heat to low and add pork to pan with sauce. Simmer for 10 to 20 minutes, depending on the thickness of your meat. Baste the meat with the sauce occasionally.

Serve with:

Vegetable Starch
Green Beans Noodles
Broccoli German Potato Salad
Asparagus Spaetzle
Green Salad French Fried Potatoes