Pork loin recipes - pork chops, too

Check out one or two of these recipes, and I'll bet you'll get excited - really. Put one together, and I'm sure you'll be back for more.

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1/2 cup all-purpose flour
1 tsp seasoned salt & pepper
1 & 1/2 lb very thin boneless pork chops (about 12)
1/4 cup olive oil
3/4 cup chicken broth
1/4 cup fresh lemon juice

Combine first 3 ingredients in a shallow dish; dredge pork chops in this mixture.

Fry chops, in 3 batches, in hot oil in a large skillet over medium-high heat 1 minute on each side or until browned. Drain on paper towels.

Add broth and lemon juice to skillet. Bring to a boil, and stir to loosen particles from bottom of skillet. Serve this fabulous sauce over the chops.

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Medallions of Pork in Lemon & Wine
Serves 4-6

Thank goodness for pork loins! Almost every week one of your super markets will have them on sale for 2 or 3 bucks a pound, and they can be used in so very many dishes. Sure, they're sold in 5 to 7 pound cuts, but just slice them down and freeze for 3 or 4 future meals.

1 lb pork tenderloin, cut into medallions,1/2 inch thick
1/4 cup flour
1/2 tsp each salt, black pepper & garlic powder
¼cup dry white wine
2 Tbsp butter
juice of 1/2 lemon
2 Tbsp finely chopped parsley

Place each medallion between 2 sheets of plastic wrap and pound thin with flat side of a kitchen mallet - buy one; they're cheap. Pat both sides of medallions with flour, salt, and pepper.

Melt butter in a skillet over medium heat; saute medallions until lightly browned on both sides and cooked through, about 3 minutes per side; plate and sprinkle with lemon juice and parsley. Done.

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Apple-Stuffed Pork Chops
Serves 4

For this and most “cooked apple” dishes Granny Smiths are always an excellent variety. They “cook up” but don’t turn to mush.

4 pork ribs chops, 1 & 1/4-inches thick

Stuffing:
4 Tbsp minced onion
4 Tbsp butter, divided
1 cup soft breadcrumbs
2/3 cup diced apple
4 Tbsp orange juice, divided
1/4 tsp dried sage
1/4 tsp ground black pepper

Sauce:
4 tsp cornstarch
1/4 tsp ground cinnamon
1 cup apple juice
4 Tbsp raisins
4 tsp grated orange zest

Heat oven to 425F.

Slice an opening in each chop from the rib side, almost, but not quite, to the other side of the chop; set aside.

Stuffing: In a medium saucepan cook onion in 2 Tbsp butter over medium heat until tender, stirring, about 2-3 minutes. Remove from heat; stir in bread crumbs, apple, 2 Tbsp orange juice, sage and pepper.

Fill pocket of each chop with an equal amount of stuffing, place in a shallow baking dish, brush with remaining orange juice and roast for 20 minutes or until browned.

Sauce:Meanwhile, in a small saucepan, melt remaining butter, stir in cornstarch and cinnamon and whisk in apple juice. Add raisins, orange zest and cook, stirring, over medium heat until thick and bubbly.

When chops are done, cover with the sauce and serve.

Medallions of Pork With Red-Onion Sauce
Serves 4

If you're a cooker - which you must be or why else would you be here - then you know that a pork medallion is not a pork chop that you wear proudly on a gold chain around your neck; it's a small slice of meat.

2 tsp butter
2 medium red onionsm thinly sliced
3 Tbsp sugar
2 Tbsp fresh lemon juice
1/2 tsp salt, divided
1(1 lb) pork tenderloin
2 tsp lemon zest
½ tsp black pepper

Melt 1 tsp butter in a large nonstick skillet Add onions and cook about 15 minutes, stirring occasionally.

Stir in sugar, lemon juice and ¼ tsp salt. Reduce heat to low; simmer 5 minutes. Spoon mixture into small bowl and cover to keep warm.

Meanwhile, cut tenderloin into 8 pieces and place between 2 sheets of plastic wrap. Flatten to a ½ inch thickness.

In a small bowl, mix lemon zest with remaining salt and the pepper. Rub mixture on 1 side of each medallion.

In the same skillet melt remaining butter, add medallions, lemon zest side up, and cook about 6 minutes flippmg once. Done.

Ham & Zucchini Toss
Serves 3 or 4

If you're one who says that baking it or serving with scalloped potatoes are the only choices for a ham you'll just have to eat your words - better yet, eat this tasty dish.

4 medium zucchini
3 Tbsp butter
1/2 lb baked ham,deli-sliced thick and slivered
1/4 cup chopped fresh basil, or 1/2 teaspoon dried
Salt & freshly ground black pepper to taste
1/4 cup chopped fresh parsley

Wash and dry the zucchini, trim off the ends, duh, and cut into slivers, or, more correctly, julienne-style.

Melt the butter in a large heavy skillet and saute the zucchini over medium-low heat until almost tender, 3 to 4 minutes.

Add the ham and toss lightly. Cook until the zucchini is tender-crisp, adding more butter, if needed, about a minute. Mix in the basil, season with salt and pepper, sprinkle with the parsley, and serve.

Whiskey Pork Chops
Serves 4

You might be tempted to toss the chops and drink the sauce, but don’t or you’ll miss out on a really great, really easy entrée.

4 (6-oz) boneless, pork loin chops
1 Tbsp canola oi
l 1/3 cup whiskey
2 Tbsp brown sugar
1 Tbsp Dijon mustard
Salt & freshlyground pepper

Heat a large oiled nonstick skillet over medium-high heat. Brown chops, about 2 minutes per side.

Lower heat to medium and add whiskey. Cover and cook 5 to 7 minutes or until the chops are cooked through. Remove chops to a plate and set aside.

Add 3/4 cup water, sugar and mustard to the skillet. Blend well and raise the heat to high. Reduce to a smooth sauce. It will thicken as it reduces, about 3 minutes. Spoon sauce over chops. Season with salt and pepper.

C-M-C Chops (Crunchy-Mustardy-Cheesey)
Serves 4-6

Do you know about "panko"? It's Japanese in origin and super-crispy in effect. I'll bet they will become your favorite crumb - how's that for a straight-line?

1 cup panko breadcrumbs
1 Tbsp melted butter
1 tsp + 1 Tbsp Dijon mustard
2 Tbsp freshly grated Parmesan cheese
1 Tbsp chopped, fresh parsley
6 boneless pork loin chops, about 4 oz each
salt and black pepper to taste

Preheat the oven to 350ºF.

In a small bowl, mix the breadcrumbs, butter, the tsp of mustard, Parmesan cheese and parsley.

Season the pork chops with salt and pepper. Spread the Tbsp of mustard over one side of each chop and place them (naked side down) on a rack in a broiler pan. Add the breadcrumb mixture patting it into the mustard.

Bake until they fully cooked and the breadcrumbs nicely browned, about 20 minutes. Done.

Pork Chops Yucatan
Serves 4

If you know Latin food you know the chocolate here means this a mole' (that's mo-lay, not the critter that tears up your lawn) preparation. And you know it's delicious.

4 (4-oz) boneless pork loin chops (about 1/2 inch thick)
1/4 cup water
1 cup chopped onion
1/2 cup each red & yellow bell pepper strips
1 Tbsp minced seeded jalapeño pepper
1 (14.5-oz) can diced tomatoes with garlic and onion
1/2 oz semisweet chocolate, grated
1 tsp each chili powder & dried oregano
1/2 teaspoon salt
1/4 teaspoon cumin seeds
1/2 cup minced fresh cilantro

Heat a large nonstick skillet over medium-high heat and cook chops 4 minutes per side or until browned. Remove from pan and place on a large plate.

Add water to pan, scraping to loosen the tasty browned bits. Pour this over the chops; Cover and set aside.

Reheat pan coated and add onion, bell peppers, and jalapeño pepper; cook 4 minutes or until tender.

Stir in tomatoes; cook a minute.

Stir in the chocolate and next 4 ingredients, add the pork chops and bring to a boil. Cover, lower heat and cook 5 minutes, stirring occasionally.

Place a chop and veggies on plates and serve with cilantro sprinkled on top.

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Bourbon-Pork Buns
Serves 2

This is a very q & e way to create an e & d (exciting & delicious) pork sandwich that is way different from your typical bbq pork version.

8 oz pork loin or boneless loin chops, cut in 1/4-inch strips
2 Tbsp canola oil
1 large onion, thinly sliced
3 Tbsp bourbon
1/3 cup bottled bbq sauce
2 large sandwich buns, split
1/2 cup deli coleslaw

Heat oil in a big heavy skillet over medium-high heat. Sprinkle pork strips with salt and pepper and sauté until just cooked through, 2 or 3 minutes. Using a slotted spoon, transfer pork strips to a plate. Set aside.

Add onion to skillet and sauté until golden, about 5 minutes; remove from heat.

Add bourbon and stir up the crumbly browned bits. Add barbecue sauce and simmer until sauce thickens a bit, stirring often, about 3 minutes.

Put the strips into the sauce; heat 1 minute, then stack on the bottoms of the buns. Top with coleslaw and bun tops and serve.

Add onion to skillet and sauté until golden, about 5 minutes; remove from heat.

Add bourbon and stir up the crumbly browned bits. Add barbecue sauce and simmer until sauce thickens a bit, stirring often, about 3 minutes.

Put the strips into the sauce; heat 1 minute, then stack on the bottoms of the buns. Top with coleslaw and bun tops and serve.

Teriyaki-Apricot Pork Chops
Serves 4

If you agree that chops with a kicky, sweet, Asian character sound delicious here’s a quick and easy recipe for just that. It will take most our allotted 30 minures but it’s so very worth it.

2/3 cup apricot preserves
3 Tbsp low-sodium teriyaki sauce
2 Tbsp Dijon mustard
1 tsp ground ginger
1 Tbsp vegetable oil
4 boneless pork chops (4 oz each)
1/4 tsp each salt & black pepper
1/2 lb snow peas, trimmed
1/2 lb angel hair pasta
2 scallions, trimmed and sliced thin
1 Tbsp toasted sesame seeds

Make the teriyaki sauce by stirring preserves, teriyaki sauce, mustard and ginger together. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Season chops with salt and pepper and cook for 2 minutes per side.

Spread a Tbsp of the apricot preserve mixture over each chop and cook, covered, over medium-low heat for about 6 minutes. Make a small slice in one to be sure it’s just a bit pink.

Meanwhile, bring a large pot of lightly salted water to a boil. Add snow peas and pasta. Cook for 5 minutes.

Drain pasta and snow peas and place in a large bowl. Reserve 1/4 cup of the teriyaki sauce and toss the rest with the pasta. Garnish with scallions and sesame seeds.

Serve pasta with pork chops, spooning reserved apricot sauce on top.

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Parmesan Pork Chop Dinner
Serves 4

”Frozen”? “Cans”? Think that’s cheating? Ok, if you have the time

steam the beans in the nuker and cut up fresh tomatoes and

you’ll still finish in less than half-an-hour.

3 cups frozen Italian green beans (10 oz)
1 can (28 oz) diced tomatoes with garlic and olive oil
1/2 cup Italian seasoned dried bread crumbs
1/3 cup grated Parmesan cheese
1 large egg
2 Tbsp olive oil
4 thinly-cut pork loin chops (1 & 1/4 Ib total)

Combine beans, potatoes and tomatoes in a medium saucepan. Cover and cook over medium-high heat, stirring occasionally, about 5 minutes, or until hot.

Use that 5 minutes to combine bread crumbs and Parmesan cheese on a sheet of wax paper, beat egg in a pie plate and dip the chops in the egg, then crumbs to coat.

Turn the heat off under the veggies and proceed.

Heat oil in a large nonstick skillet over medium high heat. Add the pork and cook about 5 minutes, flipping once. Serve on a big platter surrounded by the veggies.

Lemon-Thyme-Crusted Pork Chops
Serves 4

Please don’t go crazy with thyme, it’s a powerful flavor and too much is, well, too much. And aren't you pleased that I didn't include a corny thyme/time joke? Actually, I'm hurrying and just don't have the thyme to think one up. OOps!

4 (6-oz each) boneless center-cut pork chops 1 tsp. Salt
1/2 tsp pepper
½ cup fine, dry breadcrumbs
¼ cup freshly grated Parmesan cheese
1 Tbsp grated lemon rind
1 tsp chopped fresh thyme (or 1 Tbsp dried)
1/4 cup vegetable oil

Sprinkle pork chops evenly with salt and pepper and set aside. Stir together breadcrumbs and next 3 ingredients in a large shallow baking dish.

Dredge pork chops in breadcrumb mixture and cook in hot oil in a large skillet over medium heat about 4 minutes on each side or until done.

Citrus Pork Loin
Serves 4

So very simple but those few sauce ingredients produce a pork loin that says, "oink"...no, it says, "Hey! I'm not like those other loins; I'm better." Don't you just love proud pork?

3 Tbsp bottled citrus stir-fry sauce
1 Tbsp each minced scallion and low-salt soy sauce
12 oz plain (not marinated) pork tenderloin

Heat up your grill (or if it's 10 below zero your ridged grill pan in the cozy kitchen).

Mix Sauce ingredients in a small bowl, apply to the pork and grill for 17 to 20 minutes, turning meat to brown all sides, until an instant-read thermometer inserted in center registers 160°F.

Remove meat to a cutting board, let it rest 5 to 7 minutes then cut crosswise in 1/2-in.-wide slices. Plate them and lay on the rest of that good sauce.
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Pork Medallions Alfredo
Serves 4

You don’t have to, of course, but wide egg noodles would be great with this easy pork dish, say I.

1 pork tenderloin (1 lb, cut to 1/2-inch-thick slices
4 oz cream cheese, cubed
1/3 cup fat-free low-salt chicken broth
1/4 cup balsamic vinaigrette dressing
1/4 cup grated Parmesan cheese
1 Tbsp lemon juice
2 Tbsp chopped fresh basil or 1 Tbsp dried

Spray a large nonstick skillet with cooking spray and heat on medium. Add the pork and cook about 2 min per side until lightly browned on both sides.

Add cream cheese, broth, dressing, Parmesan cheese and juice, stirring until cream cheese is melted and mixture is really blended. Ta-da! You’ve made alfredo sauce! (Or, at least, one version of it).

Cook 3 minutes (yes, that’s enough. Remember, you sliced them only 1/2 inch thick) or until sauce is thickened.

Sprinkle with basil, and that’s it.

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Pork Tenderloin Scallopine
Serves 4

I think ”Scallopine” is Italian for “Pound the daylights out of a thick slice of meat or poultry, and sauté it in butter and lemon until it becomes one of the tastiest entrees known to mankind”. Then again, maybe it means ”Don’t hit your finger while you’re pounding whatever it is you’re pounding

1 & 1/2 lb pork tenderloin
4 large eggs
1/4 cup milk
1/2 cup freshly grated Romano cheese
1 & 1/2 tsp garlic powder
1/2 tsp salt
1/2 cup all-purpose flour
1/4 cup butter or margarine
1/4 cup olive oil
2 lemons, quartered

Cut pork loin into slices about 1&1/2-inch-thick. (You'll find it a lot easier to slice if the pork is really chilled.)

Place pork between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, usmg a meat mallet or rolling pin. Now mix together the eggs and the next 4 ingredients.

Melt butter with olive oil m a large skillet over medium-high heat.

Dredge pork in flour, shake off the excess, dip them in the egg mixture and cook in batches, about a minute on each side until browned.

Serve with lemon quarters.
Click here for more quick & easy Italian dishes Pork Chop & Squash Skillet Dinner
Serves 4

This quick and easy dish is the first thing you should think of when you see prices of zucchini and other squash drop from the $2 & $3 per lb range. This usually happens in late summer and autumn.