Best Melt In Your Mouth Pork Chops Recipes

Melt in Your Mouth Pork Tenderloin image

Provided by Gingerbee

Categories Pineapple

Time 15h

Yield 6 serving(s)

Number Of Ingredients 10

4 lbs pork tenderloin
1/2 cup pineapple juice
1/4 cup soy sauce
3 scallions (stems only finely chopped)
3/4 cup dry white wine
1 (1 kg) package knorr demi-glace
1/2 cup sweet and sour plum sauce
1 tablespoon honey
2 tablespoons cornstarch
1/2 cup water

Steps:

Place pork in marinade, turning often to make sure meat is completely exposed to the mixture.
Place meat and marinade into roasting pan in a 475°F oven for 15 minutes.
Lower temperature to 325°F and cover with aluminum foil.
Cook for 3 hours.
Remove meat from roasting pan to a platter and allow it to rest 1/2 hour before slicing and serving.
For the Gravy: Dissolve corn starch in water and add the ingredients for the gravy (above) to the juices left in the roasting pan.
Heat on stovetop, on medium heat and stir until it thickens.
It's ready to serve with stir fried mushrooms, broccoli, red sweet pepper, cauliflower and carrots!

Nutrition Facts : Calories 475.5, Fat 11, SaturatedFat 3.6, Cholesterol 196.7, Sodium 968.5, Carbohydrate 20.9, Fiber 0.5, Sugar 5.6, Protein 64.2

Nana's Melt in Your Mouth Blue Cheese Pork Chops image

Provided by bayou-mimi

Categories Pork

Time P3DT10m

Yield 4 serving(s)

Number Of Ingredients 5

Steps:

Pre-heat oven to 250.
Season the chops on both sides with salt, pepper and a little garlic powder.
Lightly coat the chops in the sesoned flour.
Heat oil in skillet and brown chops on both sides.
Remove from pan and place in a Dutch Oven or an oven proof pan with a tight fitting lid or one that can be covered with foil.
place the chops in the pan in a single layer and pour the chicken broth around them.
Sprinkle the cheese evenly on top of the chops and cover the pan.
Bake 3 hours on low, checking every so often to make sure they are not getting too dry. If need be add more broth,. but it should be okay. It will make it's own gravy to serve along side or over noodles or rice. We love this dish, my husand frequently requests it for his bithday dinner. Hope you enjoy it too.

Mom's Tender and Juicy Pork Chops image

Provided by Joanne Bellezza-Loughlin

Time 50m

Number Of Ingredients 17

BASIC BRINE
3 c water
2 c ice cubes
1/4 c Kosher salt
1/4 c sugar
PORK CHOPS
6 bone-in pork chops
1 egg, beaten with a little water to make an egg wash
Italian bread crumbs
vegetable or canola oil
1/2 large onion, sliced thin
2 clove garlic, minced
1 1/2 c chicken broth
1/2 c dry white wine
1/2 tsp dried parsely flakes
1/4 tsp dried basil
1/4 tsp freshly ground black pepper (or to taste)

Steps:

1. Place all brine ingredients in a plastic bowl that has a tight-fitting lid. Stir. Add pork chops. Cover and keep in the fridge for at least 4 hours. (I know this is an extra step but it really makes the pork chops super tender.)
2. Remove pork chops from brine and pat dry with a paper towel.
3. Dip pork chops in egg wash.
4. Then Italian bread crumbs to coat.
5. Heat oil in a large skillet. Just enough to coat the bottom. Fry pork chops in the skillet for approximately 3 minutes per side. They should be a nice golden brown.
6. Then set them aside.
7. Remove oil from skillet leaving approximately one tablespoon. Add the onions to the skillet and saute on medium heat until translucent - about 5 minutes. Add the minced garlic and cook for one more minute - stirring.
8. Add the chicken broth and white wine.
9. Add seasonings to the skillet. Simmer over low heat for about 5 minutes.
10. Put the pork chops back into the skillet with the chicken broth mixture. I place them around the sides of the skillet overlapping slightly to form a circle.
11. Cover and cook over low heat for approximately 20 minutes. Serve over rice or noodles.