Ideas on what to do with 1 inch thick boneless pork chops, oven recipe ideal.

[applecrisp]

Only in the last few years have I had pork chops, pork loin etc, and I really enjoy it, but I've only made it at home a few times.

To get out of my boneless skinless chicken rut, today I bought a few 1 inch thick boneless pork chops and I would love any suggestions on what to do with them. Ideally, I would love a light recipe that I can make in the oven since so convenient, but stovetop ok too. No access to a barbecue.

There are a few different types of cuts at WF -- thin chops, thick, boneless, with bone, pork loin etc. Not sure what types are best for different recipes, and the best cooking methods for the different types. The chops are convenient since can buy for just one or two etc.

Many thanks,

[Gilgamesh37]

Well this is nice because it reminds me that I haven't done this recipe in a really long time, even though I really like it. I usually do it with bone-in, but that's just personal preference--with boneless, your baking time is going to reduce a bit, so just keep an eye on it. Since this is scaled for 4, obviously halve it if you're only doing 2. I'm terrible about recipe provenance, but I'm pretty sure this was originally in BA.

PORK CHOPS WITH WILD MUSHROOMS & CARMELIZED ONIONS

4 tsp olive oil
¾ - 1 lb assorted wild mushrooms, sliced (I usually do a combo of white, cremini or portobello, enoki, etc--whatever looks good and doesn't cost the moon at the market)
2 Tbl + ¾ cup chicken broth (preferably low salt)
1 large sweet onion, sliced thinly into rounds
4 1” thick pork chops (smoked are nice, but not essential)
½ cup brandy
½ tsp dried rubbed sage
½ tsp dried rosemary

Preheat oven to 350º. Heat 2 tsp oil in heavy skillet over medium-high heat. Add mushrooms, sauté until beginning to soften, about 2 minutes. Add 2 Tbl broth. Cover skillet and cook until mushrooms are beginning to brown, stirring occasionally, about 5 minutes. Uncover and simmer until any juices evaporate. Transfer to bowl. Add 2 tsp oil and onion to same skillet. Cover, cook until onion browns, stirring occasionally, about 8 minutes. Remove and add to mushrooms.
Sprinkle chops with slat and pepper. Add to skillet and sauté over medium-high heat until brown, about 3 minutes per side. Remove from heat and transfer chops into a 13x9” glass baking dish. Add ¾ cup of stock, brandy and herbs to the skillet. Place over medium-high heat. Boil until reduced by half, scraping up browned bits, about 6 minutes. Pour over pork. Cover and bake until tender, about 25 minutes. Spoon mushrooms and onion over, re-cover, and bake about 5 minutes longer.

[Linda in MO]

I thought all of these were good...

* Exported from MasterCook *

BAVARIAN PORK CHOPS

Recipe By :Beyond Parsley/CLBB
Serving Size : 0 Preparation Time :0:00
Categories : Main Dish Pork


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pork loin chops -- 1-inch thick (4 to 6)
Salt & pepper -- to taste
Flour
1 cup dry white wine
2 cups whole mushrooms (I cut in half or slice)
1/2 cup sour cream

Trim fat from chops & use fat to oil pan. Season chops with salt & pepper; dust with flour. Sear chops and remove excess fat. Add wine and simmer, covered, for 1 hour. Add mushrooms and cook, covered, until tender. Remove meat and mushrooms from pan. Heat liquid to a boil, scraping brown bits from bottom of pan, and reduce liquid to half the original volume. Lower heat and stir in sour cream. Place mushrooms & chops back into sauce for serving. Four servings.

NOTES : 3/6/06 I made the Bavarian Pork Chops last night and we thought they were very good! My changes: I used dry vermouth instead of white wine; also seasoned the pork with garlic powder; reduced the cooking time since my chops were thinner; used light sour cream. When everything was done, I dumped 8 oz. of cooked egg noodles in with everything. I also served it with roasted asparagus. Yum!

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* Exported from MasterCook *

Garlic Pork Chops w/ Texmati Rice

Recipe By :WW Make it in Minutes
Serving Size : 0 Preparation Time :0:00
Categories : Main Dish Pork


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Texmati or basmati rice
2 Tbsp all-purpose flour
2 tsp paprika
1 tsp garlic powder
1 tsp ground coriander
1/4 tsp salt
1/8 tsp coarsely ground black pepper
4 boneless center-cut pork loin chops -- (4-oz) trimmed of
all visible fat
2 Tbsp butter
3 garlic cloves -- minced
1/2 cup fat-free -- reduced-sodium
chicken broth
1 Tbsp red wine vinegar

1. Cook rice according to package directions.
2. Meanwhile, combine flour, paprika, garlic powder, coriander, salt, and pepper in a bowl; coat both sides of pork chops with the mixture.
3. Melt butter in a large nonstick skillet over medium-high heat. Add chops and cook 4 minutes. Turn chops over and cook until browned and cooked through, about 3 minutes longer; transfer to a plate. To the skillet, add garlic, broth, and vinegar; bring to a boil and cook 3-4 minutes (the volume of liquid in the pan will be reduced to between 1/4 cup and 1/3 cup). Return the chops to the pan and cook 2 minutes, turning once, to heat through. Serve with rice.

Makes 4 servings
Per serving:
431 cals, 14g total fat, 6g sat fat, 79mg chol, 329mg sod, 43mg total carbs, 1g fiber, 29g protein, 37mg calcium

NOTES : I didn't have high hopes while I was making them, but I was pleasantly surprised at how good these were. Unfortunately my coriander has disappeared so I subbed 1/2 t. cumin. I was clueless as to what to sub. but this worked well. I will order some coriander and use that next time to compare. Also, I used balsamic vinegar instead of red wine vinegar. And next time I think I might even use fresh lime juice. Most of the liquid cooked off, so if you want plenty of sauce you might double that part of the recipe. I will dump the cooked rice into the skillet at the end next time to give the rice a better coating of the pan juices. Oh, and I used bone-in loin chops which is about the only kind of pork chops I buy. I used a little less butter too. Probably 1 1/2 T. because I didn't want to cut into another stick. Might use half butter and half olive oil next time.

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* Exported from MasterCook *

One-Pan Whiskey-Flavored Pork Chops

Recipe By :Cooking Light Magazine. Jan/Feb 2001. Page: 88
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Main Dish
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup fat-free sour cream
1/2 cup water
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried rubbed sage
1/4 teaspoon black pepper
4 bone-in center-cut pork chops (6 ounces
each), trimmed
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon olive oil
1/2 cup chopped onion
1 package (8-ounce) presliced mushrooms
1/2 cup whiskey

1. Preheat oven to 300 degrees.

2. Combine the first 6 ingredients in a small bowl.

3. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; saute 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; saute for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork.

4. Wrap handle of skillet with foil. Cover and bake at 300 degrees for 1 hour. Serve immediately. Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup sauce).

[lindrusso]

The One Pan Whiskey chops are a favorite around here. But I use light sour cream, not fat free. I made them again recently - served with mashed potatoes - pure comfort food!

If you use boneless, make sure the cut down the cooking time.

I generally cook these entirely on the stove top because it cuts down the cooking time, but it does call for baking in the oven. When I do it on the stove top, I also cut the meat up before adding it back to the sauce - having a bone-in, sauce-drenched chop on our plates that requires cutting with a knife makes for a very messy meal, especially with a young boy who is rather impatient.

[heavy hedonist]

dip the chops into gently seasoned flour (flour, salt, poultry seasoning or sage), then into egg, then into bread crumbs. Put them on top of a baking dish full of scallloped potatoes ready to go into the oven, bake as usual for scalloped potatoes, checking the chops 2/3 of the way through to make sure they are getting overdone. very comforting and good.

[Hammster]

Not a recipe, but an idea. We get those real thock pork loin chops from Costco. I split them in half so they are now 1/2" thick and cook them like that.
Much thicker, like 1", you sort of end up treating it like a roast with slower cooking times. Once split into 1/2" chops you can cook them up faster. And you get 2 meals from one chop!

[Joyce]

This is one of our favorite easy recipes:


* Exported from MasterCook *

Balsamic Glazed Pork Chops with Red Pepper Grits

Recipe By :Lorrie Hulston Corvin/Krista Montgomery
Serving Size : 4 Preparation Time :0:00
Categories : t&g

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups water
3/4 teaspoon salt -- divided
3/4 cup uncooked quick-cooking grits
2 tablespoons butter
1/2 teaspoon bottled minced garlic
1 (7-ounce) bottle roasted red bell pepper -- drained and diced
Cooking spray
4 (4-ounce) boneless center-cut loin pork
chops (about 3/4 inch thick)
1/8 teaspoon black pepper
1/4 cup balsamic vinegar
2 tablespoons honey


Bring water and 1/2 teaspoon salt to a boil. Add grits, butter, and garlic, stirring with a whisk. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat; stir in red pepper.
While grits cook, heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and black pepper. Add pork to pan; cook 4 minutes on each side or until done. Remove from pan. Stir in vinegar and honey, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Return pork to pan; turn to coat. Serve pork and sauce over grits.



Source:
"Cooking Light Jan/Feb 2003"

NOTES : Yield: 4 servings (serving size: 1 pork chop and 1 cup grits).

[oceanjasper]

I made this recipe awhile ago and it was pretty tasty! My chops had bones in them, but I am sure you could use boneless chops instead.

Check out this link for pictures and comments.

Wild Rice-Stuffed Chops

1/4 cup wild rice
3/4 cup water
3 tbsp dry sherry
3/4 cup chopped fresh mushrooms
3 tbsp chopped onion
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground sage
2 tbsp butter or margarine
1/4 cup chopped almonds
6 pork loin rib chops, cut 1 1/2 inches thick (4 pounds)
1/4 cup sliced fresh mushrooms
2 tbsp chopped onion
2 tbsp butter or margarine
2 tsp cornstarch
1/8 tsp dry mustard
1 cup beef stock

Run cold water over wild rice in a strainer for 1 to 2 minutes, lifting rice with fingers. In sauce-pan, combine wild rice, 3/4 cup water, and sherry. Bring to boiling; reduce heat. Cover and simmer about 40 minutes or till rice is tender. Drain, if necessary. Meanwhile, in skillet cook 3/4 cup chopped mushrooms, 3 tbsp onion, salt, pepper, and sage in 2 tbsp butter till onion is tender, but not brown. Remove from heat. Stir in wild rice and almonds.

Make a pocket in each chop by cutting from fat side almost to bone edge. Lightly spoon 1/4 cup of the wild rice mixture into each chop. Close the opening with wooden picks. Place stuffed chops on unheated rack of broiler pan. Broil chops 5 inches from heat about 18 minutes. Sprinkle chops lightly with salt and pepper. Turn chops and broil 18 minutes more or till chops are done.

Meanwhile, prepare sauce. In saucepan, cook 1/4 cup sliced mushrooms and 2 tbsp chopped onion in 2 tbsp butter till tender. Stir in cornstarch, dry mustard, 1/8 tsp salt, and dash pepper. Add beef stock all at once. Cook and stir until thick and bubbly. Cook 2 minutes more. Remove from heat. To serve, remove wooden picks from chops. Spoon sauce over. Serves 6.

[dneilson]

Originally Posted by Linda in MO

* Exported from MasterCook *

One-Pan Whiskey-Flavored Pork Chops

Recipe By :Cooking Light Magazine. Jan/Feb 2001.

These are also a favorite of ours. 'Cept instead of baking for an hour, mine go in the pressure cooker. Fall off the bone tender. I saute 4 large minced garlic cloves with the mushroom and onion - and I have subbed Marsala wine for the whiskey. I serve w/ mashed sweet potatoes - OMG - !! Hmmm...tempted to call them "Better than sex pork chops".

Dolores

[gperls]

This recipe is from the new FoodTV cooking show. I made it, and thought it was great.

* Exported from MasterCook *

Grandma Neely's Fried Pork chop Vegetable Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For vegetable soup:
3 tablespoons butter
2 carrots -- chopped
2 celery stalks -- chopped
1 onion -- chopped
3 tablespoons all-purpose flour
1 Tablespoon Tomato Paste
32 ounces vegetable broth
1 can diced tomatoes -- (14.5-ounce)
1 large white potato -- cubed
1/2 box frozen peas -- (10-ounce)
1/2 box frozen corn -- (10-ounce)
5 ounces fresh green beans -- cut into bite size pieces
2 tablespoons freshly chopped parsley leaves

For the pork chops:
Peanut oil -- to fry
1 tablespoon seasoning salt
1 teaspoon black pepper
1 1/2 cups all-purpose flour
4 bone-in center cut pork chops -- (1-inch thick)

In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color. Stir in the tomato paste until it darkens. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.

Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees F. On a large casserole dish, mix together flour, and season with seasoning salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray.

Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas, and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley.

Description:
"Recipe courtesy The Neelys"

[applecrisp]

Thanks everyone. I made a modified version of the balsamic version. I will definitely come back to this thread next time I buy pork chops.

Thanks again,