Best Texas Style Peanut Butter Baked Pork Chops Recipes

PEANUT BUTTER PORK CHOPS

Steps:

• Lightly brown pork chops and remove from skillet.
• Mix brown gravy as called for on pkg less a bit of the water and add the peanut butter to the gravy.
• Stir gently while it thickens and add the pork back into the pan, salt & pepper,
• add the onion and bell pepper rings cover and simmer over low heat for about 45 minutes.

TEXAS-STYLE PEANUT BUTTER BAKED PORK CHOPS RECIPE - (3/5)

Steps:

• . Preheat oven to 350 degrees. Line a large pan with foil and apply nonstick cooking spray. 2. Rub pork chops with olive oil and place in pan. Bake 30 minutes. 3. Whisk together any leftover olive oil with remaining ingredients and set aside. 4. After chops have baked 30 minutes, remove from oven and brush them evenly with peanut butter mixture. Return to oven and bake an additional 10-15 minutes until chops are fully cooked and sauce is thickened and caramelized.

ANNETTE FUNICELLO'S PEANUT BUTTER PORK

Steps:

• Brown pork chops in oil; remove from pan.
• Put peanut butter and soup in pan and heat, adding water gradually; stir until smooth.
• Add pork chops back to pan and add onion; bring to a boil.
• Reduce heat and simmer 50 minutes.
• Serve with rice.

PORK GRILLADES - CC RECIPE

Steps:

• 1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Toast 1/4 cup flour in small skillet over medium heat, stirring constantly, until just beginning to brown, about 3 minutes; set aside. 2. Season chops with 1 1/2 teaspoons Louisiana seasoning, salt, and pepper. Whisk remaining 3/4 cup flour and remaining 1 1/2 tablespoons Louisiana seasoning together in shallow dish. Working with 1 chop at a time, dredge in seasoned flour, shaking off excess; transfer chops to plate. 3. Heat oil in Dutch oven over medium heat until shimmering. Add 4 chops and cook until browned, 3 to 5 minutes per side; transfer to plate. Repeat with remaining 4 chops. 4. Remove all but 1/4 cup oil from Dutch oven and return to medium heat. Add toasted flour to pot and cook, whisking constantly, until deep brown, about 2 minutes. Add onion, bell pepper, celery, and 1 teaspoon salt and cook, stirring often, until vegetables are just softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. 5. Stir in broth, tomatoes and their juice, bacon, Worcestershire, and bay leaf, scraping up any browned bits. Nestle chops into liquid and add any accumulated pork juices from plate. Bring to simmer, cover, and transfer to oven. Cook until fork slips easily in and out of pork, about 1 hour. 6. Remove grillades from oven. Discard bacon and bay leaf; stir in Tabasco. Season with salt and pepper to taste. Serve over rice, sprinkled with scallions and passing extra Tabasco.