Best Eunices Simmered Pork Chops Recipes

SIMMERED STOVETOP PORK CHOPS

Steps:

• Heat oil in a large skillet over medium heat. Brown pork chops in the hot oil on both sides, 5 to 7 minutes total.
• Mix water, wine, soy sauce, ginger, paprika, turmeric, salt, and pepper together in a container. Pour mixture over pork chops; it's okay if chops are not completely covered with the liquid.
• Cover the skillet with a lid or aluminum foil, leaving a gap for steam to escape, and simmer, without flipping, just until there is no liquid remaining and chops are no longer pink in the centers, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

3-INGREDIENT PAN-SIMMERED ITALIAN BONELESS PORK CHOPS

Steps:

• Heat oil over medium-high heat in large frying pan that has a lid.
• Season pork chops with salt and pepper.
• Sear chops in pan till lightly browned, about 1-2 minutes per side.
• REMOVE frying pan from burner (so you don't burn yourself on next step).
• Slowly pour can of stewed tomatoes over chops. Distribute tomatoes so some are under chops and the balance is evenly covering the tops of the pork chops.
• Cover pan and return to burner. Reduce heat to low and simmer (do not boil) for 2-3 hours, or until chops are fork tender. You can leave the chops on low for even longer, if you prefer - adjust to your schedule.
• Uncover and let simmer for another hour (or longer) until some of the water in the pan evaporates.
• Serve with side of mashed potatoes (the pan juice goes well with them!) or over pasta of your choice with some parmesan cheese.

MOM'S SIMMERED PORK CHOPS

Steps:

• Season meat with salt& pepper.
• Brown in skillet.
• Combine applesauce, onion, catsup, water, soy sauce and sage.
• Pour over meat.
• Cover and simmer 45 minutes or until meat is tender.
• I've cooked it longer and it is still tender, moist and the sauce it has simmered in is mouth-watering!
• Use yellow or red onion-- I prefer red onion.
• I've even used cinnamon applesauce I had on hand and the chops were just as tasty and delicious.
• Often served with spanish rice and a green vegetable.
• I hope you enjoy this family recipe.

BAKED PORK CHOPS WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place sliced onion pieces on the bottom of a glass baking dish. Lay pork chops over the onions. Cover chops evenly with cream of mushroom soup. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. Cover with aluminum foil.
• Bake in the preheated oven, stirring the gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

ROSEMARY AND GARLIC SIMMERED PORK CHOPS

Steps:

• In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops.
• Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown.
• Turn the heat down to low, pour in the beef broth, and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted into thickest chop reads 145 degrees F (63 degrees C).

EUNICE'S SIMMERED PORK CHOPS

Steps:

• 1. Season chops-Brown in skillet.
• 2. Combine applesauce, onion, catsup, water, soy sauce and sage.
• 3. Pour over meat. Cover and simmer 45 minutes or until meat is tender.