Recipes Included On This Page Pork Chop Glazes Pork Chop Marinades Pork Chop Rubs Pork Cutlet Sauté Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Pork Chop Glazes Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 15-05 May 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Maple Glaze: 3 tablespoons pure maple syrup 1 teaspoon freshly ground black pepper Peach-Bourbon Glaze: 3 tablespoons peach preserves 1 tablespoon bourbon whiskey 1 tablespoon melted unsalted butter Honey-Mustard Glaze: 2 tablespoons whole grain mustard 2 tablespoons honey Beer & Mustard Marinades: 12 ounces lager beer -- (1 bottle) 3 scallions -- white and green parts, chopped 1/4 cup whole-grain mustard 1/4 cup molasses -- (not blackstrap) 2 tablespoons canola oil 1 teaspoon coarse salt 1 teaspoon hot red pepper sauce ... Curried Yogurt Marinade: 1 small onion -- coarsely chopped 2 tablespoons fresh ginger -- peeled & coarsely chopped 2 garlic cloves -- coarsely chopped 1 cup plain nonfat yogurt 2 teaspoons curry powder 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper ... Italian Red Wine Marinade: 1 1/2 cups hearty red wine -- such as Shiraz 3 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil 1 tablespoon Italian dried herb seasoning 2 garlic cloves -- minced 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper For All Glazes: Mix ingredients together. Brown chops in skillet or on grill. Brush on glaze in last few minutes of cooking. Cook chops to an internal temperature of 145F and allow to sit for 3 minutes before serving. Source: "Booklet - All About Chops!" S(mastercook formatting by): "Bobbie" Copyright: "(c) 2012 National Pork Board, Des Moines, IA." NOTES : Pork chops offer endless inspiration for flavorful meals. Have fun with your own glazes or start with these delicious favorites! Contributed to the FareShare Gazette by Bobbie; 27 May 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Pork Chop Marinades Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 15-05 May 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Beer & Mustard Marinades: 12 ounces lager beer -- (1 bottle) 3 scallions -- white and green parts, chopped 1/4 cup whole-grain mustard 1/4 cup molasses -- (not blackstrap) 2 tablespoons canola oil 1 teaspoon coarse salt 1 teaspoon hot red pepper sauce Curried Yogurt Marinade: 1 small onion -- coarsely chopped 2 tablespoons fresh ginger -- peeled & coarsely chopped 2 garlic cloves -- coarsely chopped 1 cup plain nonfat yogurt 2 teaspoons curry powder 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper Italian Red Wine Marinade: 1 1/2 cups hearty red wine -- such as Shiraz 3 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil 1 tablespoon Italian dried herb seasoning 2 garlic cloves -- minced 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper For All Marinades: Whisk ingredients together. Pour into large resealable bag, add chops and refrigerate. Remove chops, discard marinade and cook to an internal temperature for 145 F and allow to rest for 3 minutes. Source: "Booklet - All About Chops!" S(mastercook formatting by): "Bobbie" Copyright: "(c) 2012 National Pork Board, Des Moines, IA." NOTES : Pork chops offer endless inspiration for flavorful meals. Have fun with your own marinades or start with these delicious favorites! Contributed to the FareShare Gazette by Bobbie; 22 May 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Pork Chop Rubs Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 15-05 May 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Smoky Rub: 2 teaspoons smoked sweet paprika 2 teaspoons chili powder 1 teaspoon dried thyme 1 teaspoon coarse salt 1/2 teaspoon granulated garlic -- or garlic powder 1/2 teaspoon granulated onion -- or onion powder 1/2 teaspoon fresh ground black pepper Sweet and Spicy Rub: 2 teaspoons sweet paprika 2 tablespoons light brown sugar 1 1/2 teaspoons coarse salt 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper 1/2 teaspoon ground cinnamon grated zest of one orange Fire Lover's Rub: 1 tablespoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon coarse salt 1/2 teaspoon cayenne powder 1/2 teaspoon granulated garlic -- or garlic powder 1/2 teaspoon coarsely ground black pepper For All Rubs: Mix ingredients together. Sprinkle on both sides of chops and let stand. Cook chops to an internal temperature of 145 F. and allow to rest for 3 minutes. Source: "Booklet - All About Chops!" S(mastercook formatting by): "Bobbie" Copyright: "(c) 2012 National Pork Board, Des Moines, IA." NOTES : Pork chops offer endless inspiration for flavorful meals. Have fun with your own rubs. Contributed to the FareShare Gazette by Bobbie; 17 May 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Pork Cutlet Sauté Recipe By : Judy Garvin, Long Beach, CA Serving Size : 2 Preparation Time :0:00 Categories : Volume 15-05 May 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons flour -- divided 1/4 teaspoon rubbed sage 1/4 teaspoon pepper 2 boneless pork loin chops 1 tablespoon vegetable oil 1 tablespoon butter 8 medium fresh mushrooms -- quartered 1 cup beef broth 2 tablespoons dry sherry or additional beef broth In a shallow bowl, combine 1 tablespoon flour, sage and pepper. Coat pork chops with flour mixture. In a skillet, cook chops in oil and butter over medium-high heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. In the same skillet, sauté mushrooms for 2 minutes. Place remaining flour in a small bowl. Whisk in broth and sherry or additional broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Return pork to the pan; heat through. Yield: 2 servings. Source: "Simple & Delicious - January/February 2007" S(Mc Formatting by): "Cookie, augmented by Bobbie" Start to Finish Time: "0:25" NOTES : Make this pork dish! The mushrooms and velvety sauce make every bite special and the recipe makes plenty of sauce to go around. Bobbie's Note: This was a delicious way to cook pork chops. It made plenty of gravy. Serve it with rice, pasta or potatoes. We loved all the mushrooms. Contributed to the FareShare Gazette by Bobbie; 28 May 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; 13g Fat (56.6% calories from fat); 8g Protein; 14g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 701mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

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