Best Herbed Pork Chops Recipes

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 LEMON PORK CHOPS

Steps:

• Mix seasonings; rub over both sides of chops. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook until a thermometer reads 145°, 5-8 minutes per side., Remove from heat; drizzle with lemon juice. Let stand, covered, 5 minutes before serving.

PORK CHOPS WITH HERBED CREAM SAUCE

Steps:

• In a large skillet, cook pork chops in oil over medium heat for 5-7 minutes on each side or until a thermometer reads 160°. Remove and keep warm. , Drain drippings from skillet. Stir in the flour, bouillon, parsley and basil. Gradually stir in the milk, water and pepper until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.

PORK CHOPS WITH RASPBERRY CHIPOTLE SAUCE AND HERBED RICE

Steps:

• Sprinkle pork with garlic pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork to oil. Cook 8 to 10 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 145°F. Remove from skillet to serving platter (reserve pork drippings); keep warm.
• Meanwhile, in small bowl, stir raspberry spread, water, vinegar and chile; set aside. Make rice as directed on package. Stir in remaining rice ingredients; keep warm.
• In skillet with pork drippings, pour raspberry mixture. Cook and stir over low heat about 1 minute or until sauce is bubbly and slightly thickened. Serve pork chops with sauce and rice.

HERBED PORK CHOPS IN MUSHROOM SAUCE

Steps:

• Stir the garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
• Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
• Serving Suggestion: Serve with steamed snow peas and cut carrots. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.

CREAMY HERBED PORK CHOPS (FROM BETTER HOMES & GARDENS)

Steps:

• Trim fat from meat. If desired, sprinkle with salt & pepper. In a large skillet cook chops in butter over medium heat for 5 minutes. Turn chops and add carrot. Cook for 5-7 minutes more or til no pink remains. Remove chops, reserving drippings and carrot.
• For sauce, stir parsley; flour; basil, thyme, or tarragon; bouillon granules; and 1/4 tsp pepper into drippings and carrot. Add milk all at once. Cook and stir til thickened and bubbly. Stir in water. Return chops to skillet and heat through. To serve, spoon sauce over 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.

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.

SPICY PORK CHOPS WITH HERBED ROASTED NEW POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, stir together the garlic, cumin, ginger, cardamom seeds, lemon juice, salt, and black pepper. Spread the mixture on both sides of the pork chops, and refrigerate for at least 30 minutes (longer is better). Place the potatoes into a roasting dish, and drizzle with 1 tablespoon of olive oil; sprinkle with the oregano, thyme, rosemary, and parsley. Sprinkle with salt and black pepper.
• Roast the potatoes in the preheated oven until tender, 20 to 25 minutes.
• Heat 1 tablespoon of olive oil in a large heavy skillet over medium heat, and pan-fry the pork chops until browned on both sides, the meat is no longer pink inside, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C). Transfer the pork chops into the roasting dish with the potatoes, and bake until the thermometer reads 160 degrees F (70 degrees C), about 10 more minutes. Serve chops with potatoes.

PORK CHOPS WITH HERBED GARLIC PEPPER RUB

Steps:

• Mix all ingredients. Spread rub evenly on pork chops. Cover and refrigerate 15 minutes.
• Brush grill rack with oil. Heat coals or gas grill for direct heat. Cover and grill pork chops over medium heat 12 to 15 minutes, turning once, until no longer pink in center.

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.

HERBED PORK CHOPS

Steps:

• Trim excess fat from chops. Heat skillet over medium heat, and rub a piece of fat over the bottom of the pan. Cook chops, turning occasionally, until browned on both sides (4 to 6 minutes).
• Season chops with garlic salt, rosemary, and basil. Arrange slices of orange and lemon over meat, and pour coffee liqueur and 1/4 cup water over all. Cover, and simmer for 30 minutes, or until meat is tender.
• Blend cornstarch with remaining 1/4 cup water, and stir into pan liquid; cook until thick. Sprinkle with green onions, and serve.

PORK CHOPS WITH HERBED GRAVY

Steps:

• In a resealable plastic bag, combine the flour, paprika and garlic powder. Set aside 2 teaspoons flour mixture for gravy. Add chops to remaining flour mixture; shake to coat., In a skillet, brown pork chops in oil for 4 minutes on each side. Transfer to a greased shallow 1-qt. baking dish. Add onion to skillet; cook and stir until tender. Stir in reserved flour mixture until blended; cook and stir for 1 minute or until lightly browned. Gradually stir in water. Add the bouillon, basil and thyme. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over pork., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with tomato. Bake 5-10 minutes longer or until a thermometer inserted in pork reads 160° and tomato is heated through.

HERBED BUTTERFLY PORK CHOPS

Steps:

• PREHEAT grill or broiler. BRUSH pork with lemon juice. Combine parsley, rosemary, thyme and pepper in small bowl; mix well. Rub herb mixture on both sides of pork. GRILL or broil pork, turning occasionally, for 10 to 12 minutes or until no longer pink in center. Garnish with fresh herbs, if desired.

PORK CHOPS WITH HERBED CREAM SAUCE

Steps:

• In a large skillet, cook pork chops in oil until juices run clear. Remove and keep warm.
• Stir flour, bouillon, parsley, and basil into the skillet. Gradually stir in milk, water, and pepper until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened.
• Spoon over chops!

PORK CHOPS IN CREAMY HERBED BRANDY SAUCE

Steps:

• In a large plastic or ceramic dish, mix the evaporated milk with the brandy, pepper, chicken bouillon, oregano and parsley.Add the pork chops and turn over to coat both sides. Marinate in the refrigerator for 2 or 3 hours.
• Drain the pork chops, reserving the marinade. Meanwhile, heat the oil in a large, deep skillet. Add the flour and cook stirring often until it turns golden. Slowly and whisking constantly, add the water and the reserved marinade.
• Cook over low heat stirring constantly. Add the pork chops and bring to a boil. Lower the heat and cook until pork chops are thoroughly cooked and tender, about 25 minutes. Serve.

CREAMY HERBED PORK CHOPS

Steps:

• Trim fat from meat. If desired, sprinkle with salt and pepper. In a large skillet cook chops in butter over medium heat for 5 minutes. Turn chops and add carrot. Cook for 5 to 7 minutes more or till no pink remains. Remove chops reserving drippings and carrot. For sauce; stir parsley, flour, thyme, bouillon granules, and 1/4 tsp pepper into drippings and carrot. Add milk all at once. Cook and stir till thickened and bubbly. Stir in wine or water. Return chops to skillet and heat through. To serve, spoon sauce over chops.

HERBED PORK CHOPS IN MUSHROOM SAUCE

Steps:

• Mix garlic powder, paprika and basil. Coat chops with garlic powder mixture.
• Heat oil in skillet. Cook chops 10 minute or until browned.
• Add onion and cook until tender.
• Add soup and milk. Heat to a boil. Cover and cook over low heat 10 minute or until chops are done. Serve with rice.
• TIP: Serve with steamed snow peas, cut carrots and yellow rice. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.

HERBED BEER PORK CHOPS

Steps:

• In a large skillet, brown pork chops in oil on both sides. Combine the remaining ingredients; pour over pork. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender.