One of my favourite standby meals for pork, these Oven Baked Pork Chops are slathered in a tasty country-style rub using ingredients I bet you have in your pantry, then baked until golden and sticky. Once the pork chops are just browned (not cooked all the way through), pour in your chicken broth. You only need a few basics (flour, salt, pepper, cayenne, canola oil, and butter) to make a crispy, juicy pork chop. Just before serving, reheat the drippings in the pan until sizzling-hot, then pour them over pork chops in order to re-crisp their exteriors.
Place pork chops in a large resealable baggie and pound down one at a time with a mallet or bottom of a heavy pan to make chops about ¼ inch thick. Carefully lift and peek under pork as it cooks to gauge how quickly it is browning. Once you’ve flipped the pork chops, you can continue to cook them until browned on the second side, or for more flavor, add another tablespoon of butter along with some thyme, rosemary, garlic, and/or shallots.
We’ve saved the recipes from this guide to your Recipe Box for easy access anytime you visit. Pat pork chops dry and, using a very sharp paring knife, cut a large pocket into the fat-covered edge of each chop. Originally a southern dish , it has gained popularity and can be seen in many recipes this time of year across the country.
I did a bit of research about brining pork, took 2, nearly 1″ thick pork loin chops (boneless) from the deep freeze and brined for about 8 hours. I used cream of mushroom soup and ran my onion soup mix through the food processor (as my 6 yr old wouldn’t eat if she detected onion pieces).
Season the pork chops with generous amount of kosher salt and ground black pepper. Prepare the Pork Chops: Make a few small cut around the sides of the pork chops so they will stay flat and brown evenly. And i am not one to plagiarize, so let me give you the sources for these recipes.
