Ree Drummond's 5-Star Pan-Fried Pork Chops | The Pioneer Woman | Food Network
Ree fries up slightly spicy pork chops for her family on calf-working day!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Pan-Fried Pork Chops
Recipe courtesy of Ree Drummond
Total: 25 min
Active: 25 min
Yield: 8 servings
Level: Easy
Ingredients
1 teaspoon seasoned salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
8 pork breakfast chops
1 cup all-purpose flour
Cayenne pepper
1/2 cup canola oil
1 tablespoon butter
Smashed new potatoes, for serving
Directions
Salt and pepper both sides of the pork chops.
Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
Delicious and simple! Serve with smashed new potatoes.
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Ree Drummond's 5-Star Pan-Fried Pork Chops | The Pioneer Woman | Food Network
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How to Make Marinated Pork Tenderloin | Grilling Recipes | Allrecipes.com
Get the highly rated recipe for Marinated Pork Tenderloin at:
In this video, you'll see how to create a simple marinade for pork tenderloin. It's best to let it sit refrigerated overnight for maximum flavor. Then just grill these up for about 20 minutes and be prepared to serve a tasty and impressive dinner.
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Juicy Pork Loin Chop Recipe
Cook a delicious, juicy pork loin chop every time with this simple recipe--and use a lot of onion and garlic!--especially garlic (those two ingredients are actually good for you, so why not use a lot?). Print the complete recipe at Also, this dish will go well with whatever beer is on sale.
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Pork Loin Chop Recipe
PORK LOIN CHOP
2 Tbsp OLIVE OIL
1 lg ONION (sliced)
6-8 cloves GARLIC (rough chopped)
fresh ROSEMARY
SALT and PEPPER to taste
Season both sides of chop before cooking--and don't be timid with the seasoning--it'll make all the difference! I often use just salt and pepper (black pepper AND cayenne), but experiment with your favorite seasonings, too--every now and then I'll season up chops with ground ginger
and saute them with onion and sliced, fresh ginger--it's pretty damn good.
Heat olive oil in a skillet (skillet should be suitable for stovetop and oven)--not smoking hot, but pretty damn hot--we want to sear the pork and seal in the flavor.
Place chops in the skillet; they should sizzle when they hit the pan. Add fresh rosemary sprigs. Cook chops 3-4 minutes on one side and then turn. This is for chops approx. 1 thick--adjust cooking times according to the size of the chop you use. Move chops in pan to mix with oil and rosemary. Add sliced onion and garlic. Cook chop 3-4 minutes on second side, then remove skillet from stovetop and slide skillet into oven preheated to 350 degrees F. Cook another 4-5 minutes and return to stovetop. Remove chops from skillet and set aside to rest.
Continue cooking onion and garlic with rosemary on medium/low heat to desired doneness.
Top chops with onion and garlic and serve.
That's it...super easy and super flavorful--it's a great way to cook up a juicy chop without drying it out.
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The music is Firmament by Kevin MacLeod at Music track used with permission Creative Commons: By Attribution and found at this link:
Firmament by Kevin MacLeod is licensed under a CC Attribution 3.0.
Quick & Easy Autumn Comfort Food | Pork Chops with Creamy Mustard Sauce
These succulent pork chops are pan-fried and finished in the oven, all served in a warming, creamy-mustard sauce. Super-quick to cook - they're ready in about 15 minutes.
This simple recipe makes a great weekday Autumn dinner.
Free printable recipe is available on our site:
Ingredients
4 thick cut, bone-in, Pork chops
½ tsp salt
½ tsp black pepper
1 ½ tbsp sunflower oil
240 ml (1 cup) chicken stock
1 heaped tbsp wholegrain mustard
120 ml (½ cup) double (heavy) cream
1 dash (about ⅛ tsp) Worcestershire sauce
To serve:
2 tbsp freshly chopped parsley
Freshly ground black pepper
Instructions
1. Preheat the oven to 175C/350C.
2. Place the pork chops on a plate and sprinkle on the salt and pepper.
3. Heat the oil in a large pan over a high heat.
4. Place the pork chops in the pan and cook for about 3 minutes on each side, until golden.
5. Transfer the pork to a baking tray, and place in the oven for 5-6 minutes, until the pork is no longer pink in the middle.
6. Meanwhile, turn the heat for the pan down to medium and add the chicken stock to the pan.
7. Heat for 3-4 minutes, giving the stock a stir, to deglaze the pan.
8. Stir in the mustard, then stir in the cream and Worcestershire sauce.
9. Bring to the boil, then simmer gently for 5 minutes, until the sauce thickens slightly.
10. When the pork is ready, remove from the oven and place on a warm plate to rest for 3-4 minutes.
11. Divide the rested pork between plates and pour over the sauce.
12. Sprinkle with parsley and black pepper and serve.
Notes
#Autumn #Recipe #ComfortFood