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amapur Swiss Diet

Pork Chop Recipes for New Ways to Make this Old Favorite


A decade or two ago there was a series of tv commercials from the Pork Council or Pig Board or Oink Institute, whatever it's called. Robert Mitchum did the voice-over (ok, twenty-somethings, all together: "Who?"). They boasted that pork is the "other white meat". Does that make it health food? Well, not really, but these quick and easy recipes create such terrific dishes that you'll forget to feel guilty about serving them.
And if you trim trim the fat from the chops (But, I LOVE pork fat!)they really aren't nearly as scary as that dreaded red meat we're all supposed to avoid. Ri-i-i-ght.

Another edge the piggy has have over those chickens is that when it's ready to serve, it's ok if it's still a little "pink" in the middle. That assures that it's not "dried out"

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

Wait! You want some terrific pork loin or ham recipes? I've got a whole page of them, too.
Just click here to go there.

TO PRINT A RECIPE: Click to it, highlight it, then click "File" -> "Print" -> "Selection" -> "Print".
(If that doesn't work give your computer a whack with something - like I do. It won't help you print but you might feel better.)

CONTENTS
CLICK TITLE TO GO THERE
(Click "Back" to Return)
CHOPS
Pork Chops With Honey-Mustard Butter
Boneless Chops with Garlic, Coriander & Cumin
Honey-Mustard Pork Chops With Sage
Sweet ‘n Spicy Chops
Big Chops with Fruit & Nut Stuffing
Pork Chops with Cranberries & Balsamic Sauce
Pork Chops with Spicy Brown Mustard
Grilled Pork & Pineapple
Tuscan Pork Chops
Lemony Pan-Fried Pork Chops
Apple-Stuffed Pork Chops
Whiskey Pork Chops
C-M-C Chops (Crunchy-Mustardy-Cheesey)
Pork Chops Yucatan
Teriyaki-Apricot Pork Chops
Parmesan Pork Chop Dinner
Lemon-Thyme Crusted Pork Chops
Pork Chop & Squash Skillet Dinner
Easy-Herbed Pork Chops
Pork Chops Dijon
Hawaiian Pork Chops
Outdoor Adobo Chops with Tater Packs
Bisquick-Breaded Pork Chops
Orange Butterflies
Pounded Chili Chops


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Would you like to put your own recipes, cookbooks, food stories or opinions on QuickEatsPlus? Just click here to see how easy it is. _________________________________________________________

***NEW***
Pork Chops With Honey-Mustard Butter
Serves 4

Of all the many types of mustard available, honey-mustard seems to be the current favorite among those who, unlike me, love their mustard. Or maybe it's just that honey makes mustard taste better.

4 (1/2-inch-thick) bone-in pork loin chops
1 tsp salt
1/2 tsp pepper
1/2 cup butter, softened
1/4 cup chopped fresh parsley
2 Tbsp honey mustard
1 tsp chopped fresh sage

Sprinkle chops evenly with salt and pepper, and place on a wire rack in a foil-lined broiler pan .

Stir together butter and next 3 ingre­dients in a small bowl until blended. Top each chop with a rounded Tbsp of the mixture.

Broil 5 or 6 inches from heat for 8 to 10 min­utes or until a meat thermometer insert­ed into thickest portion registers 155F.


Boneless Chops with Garlic, Coriander & Cumin
Serves 4

Minimal ingredients = maximum flavor – at least in this quick and easy.

1/4 tsp each granulated garlic, ground coriander & cumin
1/2 tsp brown sugar
4 (4-oz) boneless pork loin chops (about 3/4-inch thick)
1 & 1/2 tsp olive oil

Heat a nonstick skillet over medium-high heat.

Combine the first 4 ingredients and rub over one side of each chop.

Add oil to the pan; add the pork, spice side down, and cook 2 minutes or until browned, then flip it, and cook 4 minutes or until done.


Honey-Mustard Pork Chops With Sage
Serves 4

While I'm not a mustard fan there seem to be a lot of eaters who are, so I will put my personal preferences aside and offer you this one. "Honey-mustard" is a big favorite, I'm told.

4 (1/2-inch-thick) bone-in pork loin chops
1 tsp. salt
1/2 tsp pepper
1/2 cup butter, softened
1/4 cup chopped fresh parsley
2 Tbsp honey mustard
1 tsp chopped fresh sage

Pre-heat broiler.

Sprinkle chops evenly with salt and pepper, and place on a wire rack in a foil-lined broiler pan (for easier clean-up).

Stir together butter and next 3 ingredients in a small bowl until blended. Top each chop with 1 rounded Tbsp. butter mixture.

Broil 5 inches from heat 8 to 10 minutes or until a meat thermometer inserted into thickest portion registers 160F. ____________________________________________________________

Sweet ‘n Spicy Chops
Serves 4

With cumin & coriander in the recipe you might think this should be on my World recipe page. But which country should I attribute it to? Cumin says “Mexican” and coriander says “Indian”, at least to me. So here it is on the pork chop page.

1/4 tsp each granulated garlic, ground coriander & cumin
1/2 tsp brown sugar
4 (4-oz) boneless pork loin chops (about 3/4-inch thick)
1 & 1/2 tsp olive oil

Heat a nonstick skillet over medium-high heat.

Combine the first 4 ingredients and rub over one side of each chop.

Add oil to the pan; add the pork, spice side down, and cook 2 minutes or until browned, then flip it, and cook 4 minutes or until done. _______________________________________________________

Big Chops with Fruit & Nut Stuffing
Serves 6

My favorite source for boneless chops, cheap, is a pork tenderloin when they’re on sale at $1.99 a pound. I cut it into 3 or 4 pieces, freeze 'em, and Eva and I get 3 or 4 meals from an $8 dollar piece of meat.

6 boneless pork chops, 1-inch thick
1 medium tart apple, peeled, cored & chopped
2 tsp butter
1/4 cup each raisins & coarsely chopped pecans
1/8 teaspoon cinnamon
Pinch nutmeg and allspice
Salt, to taste

Quickly saute the apple in butter until it begins to brown, about 2-3 minutes.

Remove from heat and stir together with the other ingredients. Now, stuff ‘em with about 2 Tbsp per chop.

Cook about 4 minutes per side and serve.

____________________________________________________________

Pork Chops with Cranberries & Balsamic Sauce
Serves 4

This entry is going in during September so fresh cranberries won't be readily available - and cheap - for another couple months; hence, (what?) "dried" cranberries if you want to make these delicious chops now.

4 center-cut pork loin chops,1-inch thick (about 2 lb)
lemon-pepper seasoning
2 Tbsp butter
2 cloves garlic, cut into thin slivers
1 (14 oz) can chicken broth
1/2 cup dried cranberries
1/4 cup balsamic vinegar

Season chops with lemon pepper seasoning and cook in nonstick skillet about 18 minutes, turning once. Remove and keep warm.

Heat 1 Tbsp butter in skillet. Add garlic and cook a few minutes until tender. Add broth, cranberries and vinegar, boil over medium heat 8-10 minutes until sauce is slightly thickened and reduced to 1 cup. Stir in remaining butter. Serve over chops. ___________________________________________________________

Pork Chops with Spicy Brown Mustard
Serves 6

Here's a dish that does something a little different to those sometimes-boring pork chops, all in about 15 minutes. Go ahead and shake up the routine a bit.

1/2 tsp salt & garlic powder
1/4 tsp pepper
1/2 cup spicy brown mustard
6 (3/4-inch-thick) boneless pork chops
1 cup all-purpose flour
1/4 cup canola oil

Combine first 3 ingredients.

Spread mustard evenly on both sides of pork chops, and sprinkle on the salt/garlic mixture.

Place flour in a shallow dish and dredge the chops in it.

Cook them in hot oil in a large skillet over medium heat for 2 or 3 minutes on each side until golden brown outside and just a bit pink inside. Drain on paper towels, and serve immediately.

_________________________________________________________________

Tuscan Pork Chops
Serves 4

Now don't use those extra-thick chops if you want this ready in twenty minutes 'cause they'll take longer to cook.

1/4 cup all-purpose flour
1 tsp each salt & pepper
4 boneless pork chops (1-inch-thick)
1 Tbsp olive oil
3 to 4 garlic cloves, minced
1/3 cup balsamic vinegar
1/3 cup chicken broth
3 plum tomatoes, seeded and diced
2 Tbsp capers
Garnish: fresh parsley sprigs

Combine first 3 ingredients in a shallow dish and dredge chops in it.

Fry chops in hot oil in a large nonstick skillet over medium-high heat for a minute or two per side or until they turn golden brown. Remove chops and set aside.

Add garlic to skillet and saute a minute.

Add vinegar and broth, stirring to loosen particles from bottom of skillet, then stir in the tomatoes and capers and cook for another minute or two.

Plate the chops, spoon on the sauce, garnish with a sprig of parsley and serve up.

Click here for more Italian recipes _________________________________________________________________

Lemony Pan-Fried Pork Chops
Serves 4-5

Not a lot of work, not a lot of ingredients, but a lot of savory goodness.

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.

_________________________________________________________________

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.


_____________________________________________________

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
l1/3 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 is 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.

Click here for lots of Mexican & Latin dishes ___________________________________________________________

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.

Click here for a bunch of world recipes ___________________________________________________________

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 chops1 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.

_________________________________________________________

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.

1 lb boneless pork chops, cut 1/2 inch thick
1/2 tsp salt
1/2 tsp black pepper
1 Tbso olive oil
2 cups peeled and cubed (1 inch) butternut or acorn squash
1 medium onion, cut into thin wedges
2 tsp snipped fresh rosemary or ½ tsp dried
1/4 cup chicken broth
1/4 cup orange juice
2 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 tsp snipped fresh sage

Sprinkle chops with the salt and pepper and brown them in oil in a 12-inch skillet over medium-high heat for about 4 minutes, turning once.

Meanwhile, combine squash, onion, rosemary and spoon over chops. Pour in the broth and orange juice and bring to boiling. Reduce heat and simmer, covered, for 10 minutes.

Now add zucchini and sage and cook, covered, about 5 minutes more or until chops are done and squash is softened.

Remove the chops and vegetables to a serving platter leaving the juices. Bring these to boil then reduce heat and simmer, uncovered, about 5 minutes or until liquid is reduced to about 1/4 cup. Spoon this good stuff over chops and vegetables and eat 'em up - yum.yum.

__________________________________________________________

Easy-Herbed Pork Chops
Serves 4

If your market is not a huge one, seasoned stuffing mix may be hard to find except at Thanksgiving time. If that’s your story just add a little powdered sage and thyme to any fine bread crumbs. If you can’t find powdered herbs forget the whole thing and go to McDonald’s.

4 pork loin chops, 3/4 inch thick
2 Tbsp butter, melted
1 egg, beaten
2 Tbsp milk
1/4 tsp black pepper
1 cup herb-seasoned stuffing mix, finely crushed

Trim fat from meat, at least most of it.

Cover the bottom of a 13x9x2-inch baking pan with melted butter.

In a shallow dish combine egg, milk, and pepper.

Place stuffing mix in another shallow dish.

Dip chops into egg mixture then coat both sides with stuffing mix and place in prepared pan.

Bake, uncovered, in a 425 degree F oven for 10 minutes. Flip chops and bake for another 10 until done (160 degrees F) and juices run clear.

_________________________________________________________

Pork Chops Dijon
Serves 4

Another addition to your Pork Chop Hall of Fame. This quick & easy pork presentation is one of those, "Please give me the recipe for these" dishes.

1 Tbsp water
1 Tbsp Worcestershire sauce
1 tsp lemon juice
1 tsp Dijon-style mustard
4 3-oz boneless pork top loin chops, cut 3/4 to 1 inch thick
1/2 to 1 tsp lemon-pepper seasoning
1 Tbsp butter
1 Tbsp snipped fresh(or 1 & 1/2 tsp dried) oregano

You make the sauce in a small bowl by stirring together the water, Worcestershire sauce, lemon juice, and mustard; set it aside.

Trim fat from chops - ok, you can leave a little. Sprinkle both sides of each chop with lemon-pepper seasoning.

In a 10-inch skillet melt butter over medium heat. Add chops and cook for 8 to 12 minutes or until pork juices run clear, turning once halfway through cooking time. Remove from heat & transfer chops to a serving platter; cover with foil to keep warm.

Pour sauce into skillet; stir to scrape up those wonderful crusty pork crumbs from the bottom of the skillet. Pour sauce over chops. Sprinkle with oregano.

__________________________________________________________

Hawaiian Pork Chops
Serves 4

Bet you can guess what makes this called “Hawaiian”, can’t you? Sure, when you add pineapple to anything you can call it “Hawaiian”.

4 medium-thick pork chops, about 2 lb
1/4 tsp salt
1/8 tsp black pepper
1/2 cup all-purpose flour
2 Tbsp vegetable oil
1 can (8 ounces) crushed pineapple, undrained
1/2 cup ketchup
1/4 cup distilled white vinegar
2 Tbsp light-brown sugar
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce

Season pork chops on both sides with salt and pepper, then coat both sides in flour.

Heat oil in a large skillet and brown chops for about 2 minutes per side.

Mix together pineapple, ketchup, vinegar, brown sugar, soy sauce and Worcestershire sauce. Pour over chops and cook, covered, over low heat for about 25 minutes or until chops are tender. If sauce becomes too thick just add a little water.

While the chops are cooking you might nuke some green beans and cook some quick-cooking rice to go along with them.
Click here for more quick dishes from around the world ____________________________________________________________

Outdoor Adobo Chops with Tater Packs
Serves 4

Add a salad or veggie and you’ve got a very different, very exciting complete meal.

The secret to successful potatoe packs? Slice them no thicker than 1/8 inch.

3 Tbsp extra-virgin olive oil
2 Tbsp sherry vinegar or red-wine vinegar
2 tsp paprika
2 tsp chopped garlic (1 large clove)
1/2 tsp salt, divided
1 sweet potato, peeled and thinly sliced (1&1/2 cups)
1 Yukon Gold potato, peeled and thinly sliced (1&1/2 cups)
1 medium red onion, halved and thinly sliced (2 cups)
4 bone-in pork loin chops, trimmed (1&1/2-1&3/4 pounds total)

Preheat a grill to high.

Make the sauce by blending (in a blender, of course) oil, vinegar, paprika, garlic and 1/4 teaspoon salt until creamy, scraping down the sides of the blender as needed.

Place the sliced potatoes and onion in a bowl & add the remaining 1/4 tsp salt and 3 Tbsp of the sauce; toss well to coat.

Spread half the potato-onion mixture in the center of a 24 inch piece of HEAVY aluminum foil that you have sprayed with Pam or similar. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Make a second packet in the same with the remaining mixture.

Now slather both sides of the pork chops with the remaining sauce.

The packets go on the hottest part of the grill and the pork chops to the front or back.

Cook the chops for 3 to 4 minutes per side and the packets for 5 minutes per side.

Transfer the chops to plates and whe the packets finish cooking open them (watch out for the steam), place the taters & onions next to the chops and serve 'em up. Easy, quick and delicious.

Click here for more easy "outdoor" recipes _________________________________________________________

Bisquick-Breaded Pork Chops
Serves 4

Don't laugh; Bisquick really adds a special touch to an old standard like this.

1/4 cup Original Bisquick
7 saltine cracker squares, crushed
1/2 tsp seasoned salt
1/8 teaspoon pepper
I egg
I Tbsp water
4 boneless loin pork chops, 1/2 inch thick

Mix Bisquick, cracker crumbs, seasoned salt and pepper in a plate or shallow bowl. Mix egg and water in a similar bowl.

Got the picture? Dip it in the wet stuff, then smoosh it around in the Bisquick mixture to coat.

Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook pork 8 to 10 minutes, turning once, until just a bit pink in center.

After they tell you how good they are, tell them about the Bisquick. _________________________________________________________

Easy Pork with Pineapple BBQ Salsa & Sweets
Serves 4

Serve this with warm tortillas for Chinese Mexican food you ever ate(?)joint venture.

1 pork tenderloin (about 1 lb)
2 large sweet potatoes, cut in 1/2-in. wedges
1/3 cup barbecue sauce
1/4 cup chopped cilantro
2 tsp oil
1/2 tsp chili powder
1 & 1/4 cups diced pineapple
3 Tbsp chopped red onion

Heat oven to 500°F. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil(yes, there is such a thing and it's great).

Place pork on 1 baking sheet, sweet potatoes on the other. Mix 3 Tbsp barbecue sauce with 1 Tbsp cilantro; brush on pork. Drizzle potatoes with oil; sprinkle with chili powder. Toss to coat; spread evenly.

Roast 8 minutes, then, pans out.

Gently toss the potatoes and turn the pork. Pans back for 8 minutes on the veggies and 10-12 for the meat.

Remove pork to cutting board and give it a minute or two to rest while you combine pineapple, onion and remaining cilantro and barbecue sauce in a bowl.

Slice pork; top with the pineapple salsa. Serve with sweet potatoes - yum, yum or is it, "yum, yam".

__________________________________________________________

Orange Butterflies
Serves 4

Of course we're not suggesting you eat butterflies! We're talking delicious boneless butterfly pork chops, ready in about 10 minutes.

1 tsp. grated orange zest
2 Tbsps. orange juice
2 Tbsps. olive oil
1 Tbsp. mustard
2 tsps. chopped rosemary
2 tsps. Worcestershire sauce
4 pork boneless butterfly chops

Combine orange zest, juice, oil, mustard, rosemary and Worcestershire sauce.

Place chops on lightly oiled or non-stick broiler pan; brush with orange mixture.

Cook under high for 5 minutes on each side or until cooked through, turning once. Brush chops occasionally with orange mixture during cooking.

Serve with thin strips of orange zest (for pretty) and salad greens (for healthy).

Click here for more Asian-inspired quick and easy dishes ____________________________________________________________

Pounded Chili Chops
Serves 4

Here's a great one for the grill-guy or gal.

And we really do mean pound the chops with the mixture already in place; it infuses the meat with more of the delicious flavor. And we really mean cover the sauced-up chops well before pounding or your kitchen will have a new decor.

1 Tbsp. chili powder
1/2 tsp. ground cumin
2 cloves garlic, pressed or minced
1/2 cup minced onion
2 Tbsps. vegetable oil
4 boneless center-cut pork loin chops (about 11/4 lbs. total)
2 medium-size ripe avocados pitted, peeled, and sliced
Cilantro sprigs
Orange wedges

Mix chili powder, cumin, garlic, onion, and oil. Spread about 1 Tbsp. of this chili mixture on each side of each chop. Place each chop between 2 sheets of plastic wrap. With a kitchen mallet pound firmly but gently all over to a thickness of about 1/4 inch.

Place pork on a lightly oiled grill 4 to 6 inches above a solid bed of hot coals or over high heat on a gas grill. Close lid on gas grill. Cook, turning once, until pork is well browned on both sides and no longer pink in center; cut to test (5 to 6 minutes).

Serve pork with avocados; garnish with cilantro sprigs and orange wedges. Squeeze orange juice over meat and avocado to taste.


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