Best Easy Pork Skillet Recipes

EASY PORK SKILLET

Steps:

• Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
• Add pork; stir-fry about 5 minutes or until pork is no longer pink.
• Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.

EASY ELECTRIC SKILLET BONELESS PORK CHOPS

Steps:

• 1. Rub chops on both sides with Mrs. Dash original blend seasoning or your favorite. My chops were about 1 1/2" thick.
• 2. Drizzle about 1 tbsp. of olive oil in skillet. Turn heat to about 350°. Sear chops on both sides and reduce temp to the lowest setting you have where the light goes on and off as it simmers. You don't want constant heat on them, if cooking this way.
• 3. Simmer for about 10 min. then flip and simmer another 10 min. Cooking time will vary depending on thickness of your chop and your temp. setting.

MOM'S EASY SKILLET PORK CHOP SPECIAL

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add pork and cook and stir until golden in color, 6 to 8 minutes. Add green beans, pasta sauce, diced tomatoes, 1/2 cup water, Italian seasoning, garlic powder, and sugar. Mix well, cover, and simmer until pork is fully cooked and flavors have melded together, about 30 minutes.
• Meanwhile, bring remaining 2 cups water to a boil in a medium saucepan. Stir in rice and 1/4 teaspoon salt. Cover, remove from the heat, and let stand until water is fully absorbed, about 5 minutes.
• Serve meat mixture on a bed of rice and season with salt and pepper.

EASY SKILLET PORK TENDERLOIN WITH JALAPENO MANGO SAUCE

Steps:

• Preheat the oven to 375 degrees F. Put the sweet potatoes in a saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and add the eggs. Cook until the potatoes are tender and the eggs are hard-boiled, 10 minutes; drain and set aside.
• Meanwhile, make the sauce: Puree the mango, jalapeno, half of the scallions, 2 tablespoons each water and vegetable oil, 1 tablespoon vinegar and 1 teaspoon brown sugar in a food processor; season with salt and pepper. Set aside.
• Slice the pork lengthwise down the center, stopping 3/4 inch before cutting all the way through; open like a book. Top with plastic wrap; pound with a rolling pin until 1 inch thick. Season with salt and pepper; rub with the remaining 1 tablespoon brown sugar and the allspice.
• Heat the remaining 2 tablespoons vegetable oil in an ovenproof skillet over medium heat. Add the pork; cook until browned, about 3 minutes per side. Transfer the skillet to the oven and bake until the pork is just cooked through, 5 minutes. Remove to a board; let rest.
• Peel and chop the eggs. Whisk the dijonnaise with the remaining 2 tablespoons vinegar; toss with the sweet potatoes, eggs, the remaining scallions, 3/4 teaspoon salt and a few grinds of pepper. Serve the pork with the potato salad and mango sauce.

EASY PORK SKILLET

Steps:

• Preheat a 12 inch skillet or wok over medium high heat. Add oil and rotate skillet or wok to coat sides. Add pork and cook approximately 5 minutes or until no longer pink.
• Break apart ramen noodles adding to cooked pork along with seasoning packets and remaining ingredients. Heat until mixture comes to a boil and boil for 3 to 4 minutes stirring occasionally, or until noodles or completely softened. Serve immediately.

EASY/PEASY ESSENTIALS: RAMEN & PORK SKILLET

Steps:

• 1. PREP/PREPARE
• 2. Do not have (or like) pork; use diced beef, chicken, or even a good firm white fish. Or leave the protein out and make it vegetarian.
• 3. Want some veggies? How about adding diced carrots, sliced celery, broccoli florets, chopped onions... whatever you fancy.
• 4. The above list of spices are some of the ones I used to make this recipe. It involved a pinch of this and a dash of that until I liked what I tasted. Have some fun with it.
• 5. Gather your ingredients (mise en place).
• 6. Add the tamari, rice wine, and grapeseed oil to a bowl, then toss in the pork, and coat.
• 7. Place, covered, in the fridge for about an hour.
• 8. Place a skillet over medium, heat, and then add the pork; including all of the marinade.
• 9. Cook, stirring frequently, until the pork loses its pink, and the bottom of the pan begins developing a coating of the evaporating marinade.
• 10. Add 1 cup of the stock, reduce the heat to medium low, and scrap up the brown bits (fonds) and dissolve them into the stock. Allow the stock to simmer for 2 - 3 minutes.
• 11. While the stock is simmering, add the veggies, if using. In addition, try adding a few of the dry spices, until you like what you are tasting.
• 12. Add the ramen noodles, and allow them to simmer, until they absorb the stock and soften, about 3 - 4 minutes.
• 13. If the pan begins drying out, add more stock.
• 14. Remove from the heat and allow to stand for 1 - 2 minutes.
• 15. PLATE/PRESENT
• 16. Serve while nice and warm. Enjoy.
• 17. Keep the faith, and keep cooking.

QUICK AND EASY PORK CHOP SKILLET

Steps:

• Brown chops in oil in large skillet on medium-high heat 3 minutes on each side. Remove from skillet; set aside. Add 2 tablespoons of the salad dressing, onion, garlic and rosemary to skillet. Cook 3 minutes. Return chops to the skillet. Add pears with juice and remaining 2 tablespoons salad dressing. Simmer on medium heat 10 minutes or until chops are cooked through. Arrange chops on platter; spoon sauce over chops.

EASY PORK SKILLET

Steps:

• Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
• Add pork; stir-fry about 5 minutes or until pork is no longer pink.
• Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.

QUICK & EASY PORK CHOP SKILLET

Steps:

• Cook chops in oil in large nonstick skillet on medium-high heat 3 min. on each side or until browned on both sides. Remove chops from skillet; set aside.
• Add onions, garlic, rosemary and 2 Tbsp. dressing to skillet; stir. Cook 3 min., stirring occasionally. Return chops to skillet. Add pears and remaining dressing; simmer on medium 10 min. or until chops are done (160ºF).
• Serve chops topped with the sauce.