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- Meat and poultry
- Cuts of pork
An easy and flavourful pork dish served with an onion sauce which compliments the pork perfectly. Delicious served with mashed potatoes and vegetables.
Be the first to make this!
- 8 small boneless pork cutlets
- salt and pepper to taste
- 4 tablespoons oil or lard
- 200g grated cheese (of your choice)
- 500ml vegetable stock, warmed
- 2 to 3 onions, sliced
- 2 tablespoons plain flour
- 4 tablespoons crème fraîche
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Preheat oven to 180 C / Gas 4. Grease an ovenproof casserole dish.
- Season the cutlets on both sides with salt and pepper. Heat two tablespoons oil or lard in a frying pan and brown the meat in batches on both sides over high heat. Arrange in the prepared casserole dish.
- In the same frying pan, heat the remaining 2 tablespoons of oil and cook and stir the onions until soft. Pour in the stock and bring to a simmer. Stir in the flour and crème fraîche and whisk until sauce is thickened and smooth. Pour sauce over the pork.
- Bake cutlets in the preheated oven for about 30 minutes. Sprinkle cheese on top and cook for another 10 minutes, until cheese is melted.
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I opted to pan roast the chops/apples in my Traeger BBQ and even though temp was closer to 400 and I took off some cooking time they still came out too dry. The flavors were just ok. Probably wouldn't bother again.
The first time I used thinner chops, balsamic vinegar (which is sweeter), and sweet vs red onions. The chops were too dry! The vinegar and apples were very tasty. The second time I used thick, 7 ounce chops and checked the meat at 20 minutes. I am glad I did! They too were dried than I expected. I think searing them might add too much cooking time to the meat. I used the cider vinegar this time and Granny Smith apples. I prefer the balsamic vinegar, and liked the flavor of the different apples. Next time I will check the meat at 15 minutes, but I am sure the apples and onions will need to be baked further. Again, I liked the sweet onions. A good recipe that is very easy to fix.
- 1 pound dried navy beans, pea beans, or yellow eye beans
- 1/2 cup chopped onion
- 1/2 cup molasses
- 1/2 teaspoon dry mustard
- 1/4 cup light brown sugar (packed)
- 1 teaspoon salt
- 1/4 pound lean salt pork (diced)
Rinse beans and pick over.
Place in a large bowl add water to more than cover the beans (beans will expand).
Let beans stand overnight. Drain beans. Combine beans and onion in a large saucepan add water to cover and heat to boiling.
Cover and simmer for about 45 minutes or until skins begin to burst when you scoop a few out in a spoon and blow on them.
Drain liquid into a small bowl and reserve for sauce and for cooking.
Measure one cup of the bean liquid into a bowl add molasses, mustard, brown sugar, and salt stir well. In a two-quart bean pot or baking dish, layer half of the salt pork and all of the beans.
Pour molasses mixture over beans add just enough more reserved bean liquid to cover beans. Top with remaining salt pork, pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking.
Bake covered at 300 F for four hours, checking occasionally. If beans seem too dry, add more reserved liquid. Uncover and bake for about one hour longer or until baked beans are tender.
Italian-Inspired Baked Pork Chops with Potatoes
Cook time 1 hour 30 minutes
- Calories 663
- Fat 23.3 g (35.9%)
- Saturated 6.9 g (34.3%)
- Carbs 54.0 g (18.0%)
- Fiber 8.4 g (33.6%)
- Sugars 7.6 g
- Protein 48.9 g (97.7%)
- Sodium 1582.7 mg (65.9%)
plus 1 teaspoon olive oil, divided
small fennel bulb (about 10 ounces)
(1 to 1 1/2-inch thick) bone-in pork chops
freshly ground black pepper, plus more for seasoning
medium or large Yukon gold potatoes
mixed fresh herbs, such as thyme, oregano, parsley, sage, rosemary, or poultry mix
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Meanwhile, coat a 9x13-inch baking dish with 1 teaspoon of the olive oil. Prepare the following, placing them in the same large bowl: Halve and thinly slice 2 medium yellow onions. Thinly slice 6 garlic cloves. Trim the leafy tops from 1 small fennel bulb, then halve and thinly slice the bulb.
Season 4 bone-in pork chops with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper. Heat the remaining 1 tablespoon olive oil in a large frying pan over medium-high heat until shimmering. Sear the pork chops in 2 batches: add to the pan and sear until golden-brown, about 3 minutes per side. Transfer to a plate.
Add the onion mixture to the pan and season with 1 teaspoon of the kosher salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are soft and golden-brown, about 10 minutes.
Meanwhile, peel and slice 2 pounds Yukon gold potatoes into 1/4-inch thick slices. Place in the baking dish, season with the remaining 1 1/2 teaspoons kosher salt and a few grinds of black pepper, and toss to combine. Arrange into an even layer. Coarsely chop 2 tablespoons fresh herbs until you have 2 tablespoons.
When the onion mixture is ready, remove the pan from the heat. Transfer the onion mixture on top of the potatoes in an even layer. Pour 1 cup dry white wine into the now-empty pan, scrape up any browned bits from the bottom, and pour into the baking dish.
Place the pork chops on the onions in a single layer, and pour any accumulated juices from the plate over them. Pour 1 cup chicken broth over everything. Sprinkle evenly with the herbs.
Bake uncovered until the pork chops register at least 140ºF on an instant-read thermometer inserted into the thickest part and the potatoes are cooked through, about 1 hour.
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
Baked Pork Chops with Rosemary, Apples and Caramelized Onions
Baked Pork Chops with Apples, Rosemary
Homer: Are you saying you&rsquore never going to eat any animal again? What about bacon?
Homer: Pork chops?
Lisa: Dad, those all come from the same animal!
Homer: Heh heh heh&hellip ooh&hellip yeah&hellip right, Lisa. A wonderful&hellip magical animal.
I can&rsquot believe I have anything in common with Homer Simpson, but he loves pork chops and so do I. Once, I got in a little trouble with my Aunt Linda over pork chops. I stayed with her and her little girl for a week one summer and every night we would go to a little restaurant to eat. Her little girl would order a burger from the kiddie menu, but at 9 years old, I was already a foodie, and kiddie menus didn&rsquot interest me.
One night I ordered pork chops and my aunt scolded me for spending too much money. I felt horrified and shamed because my family ate out in restaurants frequently, and I had never been sanctioned for ordering a more grown up meal. But, then is it normal for a nine year old girl to order pork chops? Homer Simpson would say it was. Needless to say, it didn&rsquot scar me for life. I still love my pork chops.
I&rsquom not sure of Homer Simpson&rsquos preferences, but I only like the center-cut chops, which have a T bone, similar to a T bone steak. There is usually enough fat and bone in a center-cut, which adds up to flavor. Pork tenderloin (the all white meat with no bone) is too often tasteless and boring and requires a lot of doctoring up to call it comfort food.
Pork chops can have issues too. The problem most cooks get into with pork chops is tenderness. The meat other side of that bone can have a lot of connective tissue which can make a chop tough and chewy.
Retro Rose, queen of the comfort food, taught me to bake my chops for two hours at a low temperature under cover most of the time to ensure tenderness. The flavor is boosted by slices of apples and onions that bake into a caramelized treasure. Herbs such as rosemary, sage, thyme or oregano marry into this family of flavors perfectly.
I&rsquove discovered a better way to make these. Brine them. Twenty minutes in a solution of water, salt and sugar (no more than that) and bake low and slow.
Be sure to add in some colorful side dishes and make extra apples and onions to serve with the chops. Naturally, I baked these in a cast iron skillet. I served the pork chops with apples and then served this apple pie for dessert. Redundant? A food faux pas? What do you think? Do you repeat ingredients in subsequent dishes?
I also made a wonderful mustard oven fried pork chop here that you will also love.
And, as long as you&rsquore into comfort food, why not make these AMAZING biscuits to go along. (My most popular all time post for a reason).
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Leave a comment about this recipe or ask a question?
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Meet with us around Oma's table , pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
Recipe Credit: Unknown source.
- 8 pork chops
- seasoned salt to taste
(I sprinkle the chops with Mrs. Dash + garlic salt + a little pepper)
- 3 onions, sliced
- 1/4 cup water
- Preheat the oven to 400 degrees F.
- Season the pork chops with seasoned salt and place in a glass baking dish. Arrange onion slices on top of pork chops, then pour the water into the pan. Cover with aluminum foil.
- Bake for 1 hour in the preheated oven, then reduce the oven temperature to 300 degrees F. Continue to cook for another 30 minutes.
SIDE DISH NOTES
Sweet potatoes can be washed, sprayed with oil, salted, and wrapped in aluminum foil, then placed in the oven 15-30 minutes after the pork chops. Broccoli florets can be steamed (until crisp) or boiled (until soft).
How Long to Cook Pork Tenderloin?
Pork tenderloin is a lean cut of meat, so it is important not overcook it. The USDA guidelines state that pork can be safely consumed when cooked to an internal temperature of 145 degrees F with a resting time of three minutes, however, anywhere from 145-160 degrees is considered acceptable.
Your pork will increase anywhere from 5-10 degrees in temperature as it rests, so I like to take mine out as soon as it hits 145 degrees for the juiciest pork. If you overcook your pork tenderloin, it will transform from fork tender to dry and chewy.
How long to cook pork tenderloin in oven at 400? Baking pork tenderloin at 400 degrees F can take anywhere from 15-25 minutes depending on the desired temperature, exact size and thickness of your pork tenderloin.
Last time I baked this pork tenderloin recipe, one of my tenderloins was done a full 5 minutes before the other. So, the best way is to know if your pork tenderloin is done, is to use an instant read thermometer.
To check the temperature of your baked pork tenderloin, insert the thermometer into the thickest part of the meat.
I HIGHLY recommend an instant-read meat thermometer if you don’t own one. They are a small investment and come in handy ALL the time and eliminate all of the guess-work. You simply cannot make perfect baked pork tenderloin without one.
FAQs about Baked Pork Chops Recipe
What seasoning to use for pork chops?
You can add salt, paprika, onion powder, pepper, sugar, Worcestershire, vinegar, and garlic for your pork chops. These flavors will make this dish taste grand. Remember not to use balsamic vinegar and stick to white vinegar instead.
For a tangy and sweet hint, you may also add ketchup along with sugar. This produces a much-thickened sauce for the chops.
What temperature should I cook pork chop to?
If you’re using a standard oven, bake the chops to 220C or 430F. However, if you’re using a convection oven, 200C or 390 F is the perfect temperature.
How to serve Southern smothered pork chops recipe?
You can toss in marble potatoes on the baking pan. Sprinkle the potatoes with a bit of olive oil and a pinch of salt, then cook it with the chops. The potatoes will appear quite crispy on top. The bottom part will absorb all the sauce and the glaze from the baked pork chop.
Serve the pork chops with steamed broccoli, asparagus, or green beans. You can also whip up a tangy salad using balsamic vinegar or Caesar salad dressing for the side dish.
Alternatively, a dollop of mashed potato with herbs or a serving of rice makes up for a more hearty meal.
How do you know when pork chops are done?
The internal temperature of the baked pork chops should be 145F or 63C. Make sure not to overcook as the chops can turn hard and gummy.