Pork Chop Recipes

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 4

INGREDIENTS:

* 1/2 teaspoon dried thyme, crushed
* 1/2 teaspoon dried sage, crushed
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 4 (4 ounce) boneless pork loin chops
* 1 tablespoon butter
* 1 tablespoon olive oil
* 1/4 cup seedless raspberry jam
* 2 tablespoons orange juice
* 2 tablespoons white wine vinegar
* 4 sprigs fresh thyme (optional)

DIRECTIONS:

1. Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
2. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
3. In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 4

INGREDIENTS:

* 1/2 teaspoon dried thyme, crushed
* 1/2 teaspoon dried sage, crushed
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 4 (4 ounce) boneless pork loin chops
* 1 tablespoon butter
* 1 tablespoon olive oil
* 1/4 cup seedless raspberry jam
* 2 tablespoons orange juice
* 2 tablespoons white wine vinegar
* 4 sprigs fresh thyme (optional)

DIRECTIONS:

1. Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
2. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
3. In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 6

INGREDIENTS:

* 6 (1/2 inch thick) boneless pork chops
* 6 medium red potatoes, thinly sliced
* 1 medium onion, thinly sliced
* 2 teaspoons dried thyme
* 1 teaspoon pepper
* 1/4 cup butter
* 1 teaspoon beef bouillon
* 1 cup hot water
* 1/4 cup all-purpose flour
* 1/4 cup water

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat a skillet over medium-high heat and coat with nonstick cooking spray. Brown the pork chops on each side, about 2 minutes, then set aside.
3. Layer half of the potato slices, and half of the onion slices in the bottom of a lightly greased 9×13 inch baking dish. Season with half of the thyme and half of the pepper. Dot with 2 tablespoons of the butter. Arrange pork chops on top of the potatoes, then cover with the remaining potatoes, onion, seasonings, and butter. Dissolve the bouillon cube in hot water, and pour evenly over the casserole. Cover with a lid or aluminum foil.
4. Bake for 1 hour in the preheated oven. Remove the pork and potatoes to a serving dish with a slotted spoon. Pour the drippings into a skillet. In a small bowl or cup, whisk together the flour and water using a fork. Whisk into the drippings, and cook over medium heat until thickened and bubbly. Serve gravy with pork chops and potatoes.