Best Creamy Herbed Pork Chops From Better Homes Gardens Recipes

CREAMY PORK CHOPS

Steps:

• Preheat oven to 375 degrees.
• Sprinkle pork chops with salt and pepper.
• Brown pork chops over medium-high heat.
• When chops are browned, but not cooked through, place in a 13x9 baking dish.
• In the same skillet you browned the chops saute the sliced onions until caramelized, sprinkling with a little salt to add flavor and bring out the sugars.
• When the onions are starting to get a little color add your garlic cloves.
• When onions and garlic are nicely caramelized pour over pork chops.
• In the same skillet add the can of cream of chicken soup, milk, salt and pepper to taste, and parmesan cheese. Whisk until all the lumps are gone.
• When this reaches a creamy texture (you may need to add a little water if it's too thick) pour over pork chops and onions.
• Bake uncovered for 45 minutes, depending on the thickness of the chops.

MOIST HERBED PORK CHOPS

Steps:

• In a large bowl, combine the first five ingredients; stir until sugar is dissolved. Pour 1-1/2 cups into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving.

CREAMY HERBED PORK CHOPS.

Steps:

• Brown chops.
• Reduce heat & cover.
• Cook for 15 Minutes.
• Remove to platter.
• Pour off excess fat.
• Add butter & oil.
• Saute onion and garlic 2- 3 minutes
• Add flour cook a minute or two.
• Add milk, cook and stir till thickened.
• Add herbs, nutmeg, salt & pepper.
• Pour over pork chops.

SMOKED PORK CHOPS WITH MAPLE GLAZE

Steps:

• In a medium skillet (cast iron preferred), heat oil over medium-high heat until glistening.
• Season both sides of pork chops with 1/8 teaspoons black pepper. Brown in hot oil for 5-8 minutes on each side or until heated through (and nicely browned).
• Meanwhile in a small saucepan, whisk together remaining ingredients. Cook over medium heat until thickened and bubbly.
• Once pork chops are browned, remove to a serving platter (or individual plates). Spoon maple glaze evenly over both and serve.

CREAMY HERBED PORK CHOPS

Steps:

• Season pork chops on all sides with Montreal steak seasoning.
• Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat.
• Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.

HERBED PORK CHOPS

Steps:

• Sprinkle pork chops with lemon juice. In a small bowl, combine the parsley, rosemary, thyme and pepper; rub over chops., Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

HERBED PORK CHOPS

Steps:

• Heat oil in large skillet.
• Over medium-high heat, add chops and cook until golden brown on both sides (2 to 4 minutes) Reduce heat to low and cook, turning often until chops are cooked through (10 to 12 minutes) Remove from pan and keep warm.
• Add remaining ingredients to the skillet and increase heat to high.
• Bring to a boil and cook, stirring up bits stuck to pan, until thickened (1 to 2 minutes) Serve sauce over chops.
• Variation 1: Replace lemon juice and water with 3/4 cup dry white wine.
• Variation 2: Replace lemon juice and water with 3/4 cup heavy cream and 3/4 cup chicken broth and replace dried thyme with dried tarragon.

ONION-HERBED PORK CHOPS WITH PARMESAN

Steps:

• Dice the onions.
• In a saute pan melt a small dab butter and saute the onion until starting to turn clear. This should take about 10 minutes.
• Stir in the broth and herbs and bring to a boil and simmer for 5-10 minutes.
• Meanwhile season the chops with salt {and pepper if desired}. In another saute` pan, brown the chops in a little bit of butter, do not cook through.
• Prepare a baking dish by spraying with nonstick spray.
• Put a small bit of the onion mixture down for each of the 4 chops, then place the chops on top. Place the remaining onion mixture on top of each of the chops.
• Combine the breadcrumbs and Parmesan cheese and sprinkle over top. Melt 1 T. of butter and drizzle over the top. Bake at 400 degrees, uncovered, for 20 minutes or until juices run clear.