Pork Chop Recipes

Pork chop recipes come in many forms, this pork chop recipe has always been a family favorite, the recipe is simple and the seasoning and spices give the pork chops a nice bite. Adjust the seasonings as you see fit.

Chili Dusted Pork Chops Ingredients & Method

4 boneless centers cut pork chops (thick cut)
2 tablespoons vegetable oil

Seasoning mixture:
1 teaspoon cayenne pepper
1 teaspoon ground ginger
1 tablespoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon whole thyme leafs (dry)
1/2 teaspoon chili powder
 

Combine all seasonings together, mix well. Dust both sides of pork chops with the seasoning mix and reserve. Heat a large cast iron pan over a medium flame and add the vegetable oil. Once the pan is heated and hot add the pork chops, cook the pork chops for 10 - 14 minutes or until they have reached an internal temperature of 145 degrees. Chili dusted pork chops are also excellent grilled.

From great pork chop recipes to pork tenderloin and medallions you will find some great tasting pork recipes that are sure to delight your family and friends.

Pork Tenderloin Recipes Pork Tenderloin Recipe

Pork tenderloin recipes "pork tenderloin recipes". This roast pork tenderloin recipe features the classic pairing of apples and pork.

Roast Pork Tenderloin With Apple Onion Marmalade

2 tablespoons olive oil
1 white onion (sliced thin)
1/4 cup balsamic vinegar
1/4 cup sherry vinegar
1 cup water
pinch salt and freshly ground course black pepper
2 pork tenderloins about 1/2 pound each
2 tablespoons fresh thyme (minced)
2 tablespoons butter
1 small green apple (granny smith) peeled, cored, cut 1/2 inch dice
3 pitted prunes (sliced thin)
1 cup veal stock (canned chicken broth for substitution)
2 tablespoons finely minced fresh parsley

In a sauté pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and sauté until golden brown, about 5 minutes. Add the balsamic vinegar , sherry vinegar, water and salt and pepper and continue to cook on a medium low setting until all the liquid has evaporated, about 30 minutes.

Preheat oven to 450 degrees. Rub the pork tenderloin with salt, pepper, thyme and olive oil. Place the pork in the oven and roast for 10 minutes, at that time flip the pork over and continue to cook for an additional 5 - 10 minutes or until the pork has reached an internal temperature of 145 degrees.

While the pork is cooking sauté the apples and prunes in butter over a medium flame until the apples begin to caramelize, about 3 - 4 minutes. Add the onion mixture to the pan and continue to sauté for another 2 minutes. Add the stock to the pan and bring to a boil. Remove the marmalade from the heat and cover to keep warm.

Slice the warm pork into 1/2-inch think pieces and place on warm plates. Spoon over apple onion marmalade. This classic fall dish would work very well with apple cabbage sauté and rosemary roasted potatoes.