I’ve been trying to get the hubs to create content for my blog. We both cook. And he is a kick ass cook. He makes the best chicken piccata, he’s trying to master lasagna with bechamel, he can throw together stuff that just tastes amazing. So, it would be in my best interest to show off his work.

Yes, I have a few older recipes on my blog from him. All the S’s recipes are his. Like the breakfast scramble and garlic mushroom marinara.  I really should make those again and photograph them. He has some great recipes. But he hasn’t really created anything lately. He’s been working off other recipes trying to perfect his own. I keep telling him, “Just get to a point where you think it’s mastered and I’ll write the recipe and photograph it!” He said he’s pretty much to that place with the piccata. Maybe it will pop on the blog in the near future.

The hubs typically has Wednesdays off. Not this week because of inventory, but most weeks. For whatever reason, pork usually is the Wednesday meal when I plan the dinners for the week. Now, when he’s off he will usually make whatever he wants on that day. I’ll be at work and get the “your order has been delivered” notification. No. I don’t look to see what it is. I actually like to be surprised.

And almost every Wednesday, it’s a pork dish of some description. I don’t know how that works out. Maybe it’s a subconscious thing. Maybe we’re just sympatico. I have no idea. It just cracks me up that’s how Wednesday dinner goes. This dinner is no exception.

What ingredients are in the best marinated grilled pork chops?

Such simple ingredients. All straight from our pantry. I’m pretty sure you have all these ingredients in your pantry, too. He put olive oil and soy sauce in there along with some Worcestershire sauce and brown sugar. There’s spicy brown mustard and apple cider vinegar. For a little kick there’s some hot sauce, chili flakes, and black pepper.

Marinades always sound so weird when you make them, but they all make meat taste delicious. I’ve made a few marinades in my day where I was like, “This just doesn’t sound good. And it doesn’t really taste that great by itself.” But I’m here to tell you, once you marinate meat in there, that weird combination of flavors transforms meat into something absolutely delicious! Just like these marinated grilled pork chops.

How do you make the best marinated grilled pork chops?

They are so simple to make. He combined all the ingredients except the chops in a mixing bowl with a whisk. Then he poured the marinade into a plastic zip top bag and added the chops. He put them in for a couple of hours. And remembered to turn them over halfway through the marinade time. That’s important to get even flavor throughout the meat.

Then he took them out of the fridge about 30 minutes before he started up the grill. I think that makes the meat cook more evenly. If you take them straight from the fridge to the grill, then they might not be done in the middle and the outsides will get all dry. At least in my head that’s how that works.

He is the grill master in the house. I used to be really good at grilling, but he’s much better at it than I am. So, I make sure he’s home when I want to grill something. And it makes him feel needed. That’s always a good thing with a spouse. I mean, if I didn’t need him, then why would I keep him around? I mean, other than he’s so handsome. And funny. And really nice to me. Okay. I’ll keep him!

He grilled them for about 5 to 7 minutes a side. And we both turn the meat a quarter turn to get those perfect grill marks. In fact, as we were plating for dinner he said to me, “If I was going to photograph one, I’d photograph that one. It has perfect grill marks.” And he’s right. They really are perfect. To that I said, “Well, if you give me the recipe then I’ll make sure to put it on the blog!” So, he did!

I stood in the kitchen writing down his recipe. When he was finished, I grabbed a plate other than the one I was eating dinner off of, and plated it up with the creamy pasta salad me made to go with it. That needs a little work. It was good, but not quite blog worthy yet. It will get there. We just have to toss around some improvements for that recipe.

I grabbed the camera and went to the “studio” to photograph the chop. And not the one I ate for dinner, either. That plate waited along with the hubs and the dogs until I was finished photographing the best marinated grilled pork chop. Just look at those grill marks and that caramelization around the edges. Those are my favorite parts. Sort of like burnt ends.

What do the best marinated grilled pork chops taste like?

Tender and juicy. They’re packed with umami flavor from the soy and Worcestershire sauces. Then you get the hint of garlic and the kick of spice. I agree that they should marinate at least 4 hours like he said. He had them in there for 2 maybe 3 hours. I think 4 is the bare minimum marinade time. But I’m thinking overnight might be too much. After a while the marinade just starts to cook the meat. I’m afraid that might happen with this marinade.

But this recipe is easily one you could make ahead of time for a backyard barbecue or party. This marinade is enough for 8 chops. Maybe 10 if you do a really good job at closing up the zip top bag. And we used thick chops. They were at least 1 1/2 inches thick. I love me a thick chop.

And I love these chops! They truly are the best marinated grilled chops we’ve made. And I’ve had. We used to marinate all kinds of meat growing up. There’s a few that are close contenders, but this is the best marinade and it’s super simple to make. One that anyone can whip up. You could also use this for chicken. Maybe steak, but I think a few stronger flavors might be needed for steak. Or a longer marinade time might work, too.

You could flip it into an Asian style marinade with some ginger. Or an Italian style with some basil and oregano. Tex-Mex with some chili powder or chipotle in adobo. But in all honesty, this marinade is perfect as it is. It gives the pork great flavor and is super simple to make and make ahead.

Yield: 4

The Best Marinated Grilled Pork Chops

Cook Time: 30 minutes

Additional Time: 4 hours

Total Time: 4 hours 30 minutes

This truly is the Best Marinated Grilled Pork Chops. And the marinade has all pantry ingredients so you can easily whip it up any time you have some nice, thick pork chops.

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Ingredients

• 1/2 cup olive oil
• 1/2 cup soy sauce
• 6 cloves garlic
• 4 tablespoons brown sugar
• 2 tablespoons hot sauce
• 3 tablespoons Worcestershire sauce
• 2 tablespoons spicy mustard
• 2 tablespoons apple cider vinegar
• 2 teaspoons red chili flakes
• 2 teaspoons black pepper
• 2 pounds chick cut pork chops (1 1/2 inches thick or more)

Instructions

1. Combine the first 10 ingredients (olive oil through black pepper) in a mixing bowl. Stir with a whisk until combined.
2. Place the chops in a shallow dish and pour the marinade on top. Cover with plastic wrap and marinade at least 4 hours.
3. Preheat grill to medium-high heat. Brush the grates with oil. Grill the chops for 2 to 3 minutes then rotate the chops 45 degrees and cook an additional 2 to 3 minutes on the same side. This creates those perfect grill marks on your chops. Flip the chops over and repeat on the second side.
4. Once the chops reach 145 F then remove the cops from the grill, tent, and let them rest at least 3 to 5 minutes before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 802Total Fat 53gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 36gCholesterol 191mgSodium 2094mgCarbohydrates 18gFiber 1gSugar 13gProtein 62g

Maybe but I doubt it. You don't eat the whole marinade with the chops.

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Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Monday’s #BBQWeek Recipes

• Grilled Chicken and Peach Mixed Green Salad from Karen’s Kitchen Stories
• Teriyaki Grilled Pork Steaks from Palatable Pastime
• The Best Marinated Grilled Pork Chops from A Kitchen Hoor’s Adventures

The post The Best Marinated Grilled Pork Chops appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Yup, the mushroom theme continues here at AKH.  I really only bought three packages this week!  AND we had shrooms in salads.  It seems like a lot of them, but it really wasn’t.  We’re not complaining.  I would have if I was a kid, but not now.  Well, I still don’t like fresh button mushrooms but tolerate them in salads.

Yeah.  When I was a kid I DID NOT like mushrooms and would only eat the canned ones if forced to eat them AT ALL.  I still prefer the canned ones on my pizzas if I have a choice.  Luckily, the place we order pizza from uses them on their pizzas.  I don’t know what it is about canned shrooms on my pizza.  Fresh ones; they just dry out and get like shroom jerky if they’re used fresh.  That’s just not appetizing.

Food Tastes Change

Heh.  When I was a kid I was the most picky eater EVAH!  If we went to Chinese restaurants, I would only get moo goo gai pan.  B.O.R.I.N.G.  Now my favorite is moo sho.  LOVE LOVE LOVE IT!  And I could eat my weight in dim sum.  nomnomnom

I’m glad I outgrew that with the persistence of my parents to make me try new foods.  I can’t imagine continuing to be a picky eater as an adult.  That would be…so…boring.  *yawn*  I even keep trying sushi thinking that the next piece I try I will actually like.  No.  Hasn’t happened.  BUT at least I keep trying.

How did I get lost on this road?  Oh yeah, mushrooms.  Speaking of which I had left over pizza for dinner as S had to work today.  nomnomnom  For some reason it was just mushroom week.  That’s all.

So, tomorrow I’m going to try more macarons.  We’ll see how it goes.  I’m thinking raspberry?  With a chocolate ganache filling?  Droolworthy, right?  Yeah.  I know.  I also have poached pears in the fridge.  You’ll see that later this week.  There’s also a raspberry red wine syrup.  Not sure what I’m going to do with that yet.  Then there’s the Paleo Cavegirl Cuisine Mystery Basket Challenge I need to brainstorm for, too.  I am on the trail of a delish combination of flavors.  Just have to get a nice stage to set the play.

Push Your Limits

Y’see, I’m trying to push my limits.  Not just make recipes from a magazine, online or whatevs.  CREATE in the kitchen.  I fear that S’s patience will run short soon with all this cooking, baking and blogging I’ve been doing these last few weeks.  I suppose, as long as I keep making tasty stuff like this, he shouldn’t mind too much.  *shrug*

Let’s make Paprika Mushroom Pork Chops

Heat a large skillet coated with cooking spray over medium-high heat. Add mushrooms and cooked until juices have released and evaporated. Remove from heat and keep warm.

Combine paprika and garlic salt and sprinkle onto both sides of the pork chops. Cook 3 to 4 minutes on each side. Remove from pan and keep warm.

Add mushrooms back to pan along with milk. Bring to a boil and simmer 5 minutes or until milk has evaporated.  Add chops back to pan and simmer 5 more minutes or until pork is cooked through.

How yummy does THAT look!!  It was A-mazing.  Serve with rice or noodles for the tasty sauce the mushrooms and milk make.

Yield: 4 servings

Paprika Mushroom Pork Chops

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Bring bold flavor to your table with our paprika mushroom pork chops—juicy, perfectly paprika seasoned pork topped with a light mushroom sauce. Give it a try for dinner tonight.

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Ingredients

• 1 cup cremini mushrooms, sliced
• 1 cup shiitake mushrooms, sliced
• 1 cup button mushrooms, sliced
• 1 pound pork chops, trimmed, lean only
• 1 tablespoon sweet paprika
• 2 teaspoons garlic salt
• 1 cup fat free milk

Instructions

1. Heat a large skillet coated with cooking spray over medium-high heat. Add mushrooms and cooked until juices have released and evaporated. Remove from heat and keep warm.
2. Combine paprika and garlic salt and sprinkle onto both sides of the pork chops. Cook 3 to 4 minutes on each side. Remove from pan and keep warm.
3. Add mushrooms back to pan along with milk. Bring to a boil and simmer 5 minutes or until milk has evaporated.
4. Add chops back to pan and simmer 5 more minutes or until pork is cooked through.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 286Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 96mgSodium 885mgCarbohydrates 9gFiber 2gSugar 5gProtein 33g

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We haven’t quite unpacked as much of the kitchen as I had hoped for this weekend.  That’s okay.  I have quite a few things I need to work on this weekend.  Sadly, S has to work.  *shrugs*  It is what it is.  Not much we can do about that.  It’s not easy to get steady, reliable people to do security work.  Especially for his company.  He’s not happy and is currently looking for a new job.  They’re not a people oriented company any more.

Anyway, so I will have plenty of time to unpack and create.  I have volunteered to test a recipe for someone writing a cookbook.  I’m SO excited about that!  Then I’ve also signed up for Get Your Chef On which is ALL about chocolate.  I’ve been brainstorming of what I could pair with chocolate besides the obviously sweet pairings.  NO I’m not going to share what I’ve come up with!  It’s top secret…cause I have that clearance!  😉

I’ve also signed up for the Spiked Recipe Challenge.  TEQUILA!  Um…yeah.  I don’t usually drink that except in ritas and well, I’m NOT going to do the typical tequila lime anything.  I’m trying to think WAY outside the box on this one.  Something just not that I have found or a flavor combo I’ve tasted before.

Um…what else…  I’ve signed up for the Secret Recipe Club.  I may have bitten off more than I can chew.  I also think I’ve signed up for the Foodie Penpals, too.  This time, no Bogota food finds.  It will all have to be local goods.  Should be interesting.

Um…I don’t know how y’all are, but when I’m sitting in traffic I CAN.NOT.STAND to see people texting or  looking at their phone while they’re driving.  The other day, I saw two OBVIOUSLY people NOT paying attention to driving and just started to count.  Granted, a good part of the commute home we were whizzing by many drivers as were in the HOV lanes, but in that 20 or so minutes that we sat in traffic and I could see what people were doing, I counted 30.  THIRTY people using their phone.

Why must we all be so connected all the time.  ALL the time.  Even when we’re putting other people’s lives at risk, we are still feeling justified in being plugged in.  A few of these people were truly blatant with not watching the road; head down and weaving slightly.  Today, I saw  man actually reading a book.  Like, a real book while driving.

Why can’t we pay attention to the task at hand and drive?  It’s not just our lives that we’re putting at risk, but everyone else on the road.  I just seriously want to smack these people.  It can’t wait until you get home?  You can’t pull over?  It’s THAT important you risk other’s lives?  Just PUT THE PHONE DOWN!!  Seriously!!

*sigh*  Rant over.

Chops.

I intended on getting some feta for this Greek Pork Chops with Cucumber Salad, but didn’t.  It was planned around a box of Israeli couscous my father gave us.  He’s doing the no carb thing again for this diabetes.  So, he’s got tons of beans, pasta, rice, etc. that he’s going to give us.  When we have pantry space that is.  When we picked up the girl on Sunday, he gave us a few items.  And when I saw the couscous I thought Greek chops!

It made it really easy when I found the Greek seasoning from Penzeys in our unpacking.  If you haven’t been to their website.  Go.  Now.  Well, after you read this, but you know what I mean.  I was told about Penseys when I was on chubby chat for Weight Watchers.  WOW.  That opened my eyes.

The Foxpoint?  A-mazing!  The Apple Pie Spice is fabulous in oatmeal.  Chicago Steak Seasoning is yummy!  We’ve used the Breakfast Sausage seasoning for home made turkey sausage.  I could go on andon and eventually list ways I’ve used a crapton of their spices.  But I won’t.

Greek seasoning is mainly oregano with hints of lemon and garlic.  It was the perfect rub for these Greek Pork Chops with Cucumber Salad.

Rub pork chops with Greek seasoning and garlic salt.

Heat a pan coating with cooking spray over medium-high heat.  Add 2 teaspoons of canola oil and swirl to coat.  Add chops and cook 4 minutes on each side or until cooked through.

While the chops are cooking, combine 2 cups of sliced cucumber with 2 cups of thinly sliced red onion in a medium mixing bowl.  Add 2 teaspoons of Greek seasoning, 1/4 cup of red wine vinegar, and 1 teaspoons extra virgin olive oil.  Stir to combine.

It was definitely a quick, easy, and tasty dinner for a weeknight.  The couscous took the longest at 10 minutes after the water boiled.

Serve the chops with the cucumber salad and couscous.

Yield: 4 servings

Greek Pork Chops with Cucumber Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Add a twist to your dinner routine with this mouth-watering combo of Greek Pork Chops and tangy Cucumber Salad. Who says healthy can't be delicious?

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Ingredients

• 16 ounces lean, boneless pork chops
• 2 tablespoons Penzeys Greek Seasoning
• 2 teaspoon garlic salt
• cooking spray
• 2 teaspoon canola oil
• 2 cups cucumber, sliced
• 2 cups red onion, thinly sliced
• 2 tablespoons Penzey's Greek Seasoning
• 1 teaspoon garlic salt
• 1/4 cup red wine vinegar

Instructions

1. 1 teaspoon extra virgin olive oil
2. Rub pork chops with Greek seasoning and garlic salt.
3. Heat a pan coating with cooking spray over medium-high heat. Add 2 teaspoons of canola oil and swirl to coat.
4. Add chops and cook 4 minutes on each side or until cooked through.
5. While the chops are cooking, combine 2 cups of sliced cucumber with 2 cups of thinly sliced red onion in a medium mixing bowl.
6. Add 2 teaspoons of Greek seasoning, 1/4 cup of red wine vinegar, and 1 teaspoon extra virgin olive oil. Stir to combine.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 352Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 85mgSodium 5851mgCarbohydrates 16gFiber 3gSugar 6gProtein 33g

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Sunday.  It’s good to be home, but MAN do I feel like a slug.  I CAN.NOT get motivated to do ANYTHING!  I need to get a menu planned and head to the grocery.  Also, I need to make sure I don’t add to our pantry issues since we’re moving at the end of the month.  I should try to use what we have in the freezer, too.

What DO we have in the freezer?

CHOPS!  Yes!  I was going to make honey mustard chicken breasts, but we need the chicken for salad this week.  I didn’t feel like going to Costco and WalMart doesn’t have the best frozen shrimp.  Chops it is!

Since I had the honey mustard chicken for breakfast at the hotel (yes I know that sounds weird) I was going to make something like that when I got home.  So, I just opted for the OTHER white meat in this recipe.

I planned on cupcakes, but not going to make any.  We still have brownies left and S seems to think that dessert is what’s causing our middles to grow.  Um…might be all the food we’re eating?  Not JUST dessert? Maybe?  I mean, I’m not genius but really…

So, I have to lay off the desserts for a bit.  Now I’m thinking about getting all servings of fruits and veggies in our diet.  This should be interesting to try OTHER than eating sides of veggies every night.  Fruit desserts?  Veggie casseroles?  Meatless meals?  My brain’s FULL of ideas.  Of course, this is Monday and this meal was dinner last night.

Have I mentioned the white squirrel?  Yes?  It’s the coolest looking thing in the neighborhood!  We have white, brown, dark brown, and black squirrels now.  It’s pretty cool!  I’ve been trying to take a pic of this little bugger since I saw it a few months ago.

Doesn’t he look cool?  He’s just so… COOL!  I’ve never seen anything albino up close and personal like this before.  He always puts a smile on my face.  Gotta love genetics!  I snapped this while cooking.  Don’t ask me what made me look out the window at THAT point in time.  *shrugs*

Trim and season 4 pork chops.  We used garlic salt and pepper.

Cook 4 to 7 minutes on each side or until almost cooked through.  Remove from heat and keep warm.  Combine chicken broth, mustard and honey in a small mixing bowl.  I LOVE this mustard.  It has been my go to when I am cooking with mustard.

I thought it was interesting that I found this mustard in Bogota, too.  I didn’t really think it was an International sensation, but I guess it is.

Add to pan.  Use a wooden spoon to scrape the browned bits off the bottom of the pan.  Bring to a boil and cook until reduced by half.

Serve pork topped with the pan sauce.

Yield: 4

Pork Chops with Honey Mustard Pan Sauce

Cook Time: 25 minutes

Total Time: 25 minutes

I was going to make honey mustard chicken breasts, but we need the chicken for salad this week. So, I made Pork Chops with Honey Mustard Pan Sauce instead!

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Ingredients

• 16 ounces pork chops, trimmed
• 1 tablespoon extra virgin olive oil
• 1 cup low fat chicken broth
• 1/3 cup honey
• 1/3 cup whole grain mustard

Instructions

1. Heat a large pan over medium-high heat. Add oil and swirl to coat.
2. Cook pork chops 4 to 7 minutes or each side or until almost cooked through. Remove from pan and keep warm.
3. Combine broth, honey, and mustard in a small mixing bowl and add to pan. Scraping loose bits off the bottom of the pan, bring to a boil and continue to boil until reduced by at least half.
4. Serve pork chops topped pan sauce.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 368Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 96mgSodium 521mgCarbohydrates 25gFiber 1gSugar 23gProtein 30g

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The post Pork Chops with Honey Mustard Pan Sauce appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Cooking Light, July 2002

Yeah, I’m a blogger slacker! This was okay. The picture looks better than I thought it was going to taste. I used Penzeys Chicago Steak Seasoning. I think it was a little overpowering. I didn’t get to taste the mushrooms all that much. The sauce was just that…sauce. I thought the mushrooms would add more flavor to it, but they didn’t really. I did try to make this again.

Tools you will need:

• Measuring cups and spoons
• Knife
• Cutting board
• Large nonstick skillet

Yield: 4

Herbed Pork with Sauteed Wild Mushrooms

Cook Time: 20 minutes

Total Time: 20 minutes

Upgrade your weeknight dinner with this mouth-watering combo: herbed pork and sautéed wild mushrooms. Quick, easy, and oh-so-delicious

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Ingredients

• 1 teaspoon vegetable oil
• Cooking spray
• 3 cups sliced shiitake mushroom caps
• 1 1/2 teaspoons steak seasoning (such as McCormick Grill Mates)
• 1 teaspoon dried thyme
• 1 pound boneless center-cut loin pork chops (4 about 3/4 inch thick)
• 1 cup fat-free, less-sodium chicken broth
• 2 teaspoons cornstarch

Instructions

1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms; sauté 3 minutes or until tender. Remove mushrooms from pan.
2. Rub steak seasoning and thyme over pork. Add pork to pan; cook 3 minutes on each side or until done. Combine broth and cornstarch, stirring with a whisk. Add mushrooms and broth mixture to pan. Bring to a boil; cook 1 minute or until slightly thickened.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 335Total Fat 15gSaturated Fat 4gUnsaturated Fat 11gCholesterol 95mgSodium 635mgCarbohydrates 17gFiber 5gSugar 5gProtein 34g

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The post Herbed Pork with Sautéed Wild Mushrooms appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

EatingWell: August/September 2005

It was pork marsala with mustard. Pretty good! Except, I didn’t have marsala. I had sherry. It was still pretty good. I had really thick pork chops, so I sliced them in half horizontally to keep the portions down and the cooking time quick. I probably added way more mushrooms than called for, but what can that hurt? They were good. It was easy and I probably will make it again or some version of it

Tools needed for this recipe:

• Measuring cups and spoons
• Knife
• Cutting board
• Large nonstick skillet

Yield: 2

Boneless Pork Chops With Mushrooms & Thyme

Looking for an effortless yet elegant weeknight meal? These perfectly seared pork chops are smothered in a deeply savory, velvety reduction of earthy wild mushrooms and fragrant thyme.

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Ingredients

• 2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick (see Tip)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon extra-virgin olive oil
• 1 medium shallot, minced
• 1 1/2 cups sliced mushrooms, (about 4 ounces)
• 1/2 cup dry vermouth
• 1 teaspoon Dijon mustard
• 1 teaspoon chopped fresh thyme

Instructions

1. Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.
2. Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.
   

Notes

Tip: To pound the chops flat, place them between two sheets of plastic wrap on a stable surface. Pound steadily with the smooth side of a meat mallet or the bottom of a heavy saucepan until 1/4 inch thick

From: EatingWell Magazine August/September 2005

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 365Total Fat 11gSaturated Fat 3gUnsaturated Fat 8gCholesterol 69mgSodium 395mgCarbohydrates 23gFiber 5gSugar 11gProtein 28g

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The post Easy Boneless Pork Chops With Mushrooms & Thyme appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

EatingWell Magazine August/September 2005

This Boneless Pork Chops with Mushrooms & Thyme is really easy to make. I’ve made this pork recipe before. There weren’t enough mushrooms, I didn’t think. I put in the 1 1/2 cups but once they cooked down, there weren’t enough to suit me.

I didn’t get vermouth. I already have sherry and Marsala so I was NOT about to buy another cooking element that would sit in the cupboard until I made this recipe again. So, I used Marsala. It was good. The sauce didn’t thicken…at all. It was just this soup at the bottom of the plate. Maybe some cornstarch or a slurry would help thicken it up.

We may make this again, but I don’t know. We’ll just have to see. I served it some green beans tossed with margarine, salt, and pepper.

Tools needed to make this recipe

• Measuring cups and spoons
• Knife
• Cutting board
• Large nonstick skillet
• Plate

Yield: 2

Boneless Pork Chops With Mushrooms & Thyme

Looking for an effortless yet elegant weeknight meal? These perfectly seared pork chops are smothered in a deeply savory, velvety reduction of earthy wild mushrooms and fragrant thyme.

Print

No Ratings

Ingredients

• 2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick (see Tip)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon extra-virgin olive oil
• 1 medium shallot, minced
• 1 1/2 cups sliced mushrooms, (about 4 ounces)
• 1/2 cup dry vermouth
• 1 teaspoon Dijon mustard
• 1 teaspoon chopped fresh thyme

Instructions

1. Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.
2. Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.
   

Notes

Tip: To pound the chops flat, place them between two sheets of plastic wrap on a stable surface. Pound steadily with the smooth side of a meat mallet or the bottom of a heavy saucepan until 1/4 inch thick

From: EatingWell Magazine August/September 2005

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 365Total Fat 11gSaturated Fat 3gUnsaturated Fat 8gCholesterol 69mgSodium 395mgCarbohydrates 23gFiber 5gSugar 11gProtein 28g

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The post Boneless Pork Chops with Mushrooms & Thyme – Eating Well appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Smothered Pork Chops recipe

Cooking Light, MAY 2003

We had these last night for dinner. I didn’t have quick cooking grits (what self-respecting southerner does), but they didn’t take that much longer to cook than the quick ones.

You need a really large pan for the onions to brown and the chops to fry. The pan I chose didn’t allow the onions to reach the pan. They sat on top of the chops. The broth didn’t thicken all that much. I’m not sure if it was supposed to or not, so I made a slurry with some water and flour and added it to the pan to make sauce for the chops.

CTM isn’t a huge fan of grits. I could eat my weight in them especially with butter, salt and pepper. However, he ate these and didn’t complain a bit. I’m sure the cheese had something to do with it. They were cheddar grits. They were good and were even better for lunch with the onions mixed in with them.

I thought it was going to take a while to cook, but it didn’t. This came together pretty easily. I liked the recipe, but I don’t know if I’d make it again. I may make the chops part and have something else besides the grits to put the chops on. Mashed potatoes or even roasted ones would be good with this recipe.

Measuring cups and spoons

Knife

Cutting board

Large nonstick skillet

Yield: 4

Smothered Pork Chops With Onions And Cheddar Grits

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Ingredients

• 2 2/3 cups water
• 2/3 cup uncooked quick-cooking grits
• 1/4 cup (1 ounce) preshredded sharp Cheddar cheese
• 1/2 teaspoon salt, divided
• 1/8 teaspoon garlic powder
• Dash of ground red pepper
• 4 (4-ounce) boneless center-cut loin pork chops, trimmed
• 1/2 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 2 teaspoons butter
• 1 cup chopped onion
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup water

Instructions

1. Bring 2 2/3 cups water to a boil; stir in grits.
2. Reduce heat, and cook 5 minutes, stirring frequently.
3. Remove from heat.
4. Stir in cheese, 1/4 teaspoon salt, 1/8 teaspoon garlic powder, and red pepper.K
5. eep warm.
6. While grits cook, sprinkle pork with 1/4 teaspoon salt, 1/2 teaspoon garlic powder, and black pepper.
7. Dredge in flour.
8. Melt butter in a large nonstick skillet over medium-high heat.
9. Add pork and onion; sauté 6 minutes, turning pork over after 3 minutes.
10. Add broth and 1/4 cup water; bring to a boil.
11. Cover, reduce heat, and simmer 4 minutes.
12. Serve with grits.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 196Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 41mgSodium 554mgCarbohydrates 19gFiber 1gSugar 3gProtein 13g

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Pork Chops Marsala recipe

Cooking Light, April 2007

We had some really thick pork chops, so I split them in half for more portion control and to speed up the cooking time for the chops. I started the mashed potatoes, then the eggplant, then went to work on prepping the ingredients for the pork while the other stuff cooked. I read the directions this time and knew they wouldn’t take long to cook.

In reading the directions, I saw that you add the extra flour to the pan and then the broth/Marsala mixture. Yeah, this doesn’t go well with me. I always always always wind up with lumps no matter how hard I try and how much I whisk. So, I just mixed the flour with the broth mixture and cooked the sauce just a little longer so it didn’t have a flour taste. I wanted more mushrooms, but that’s because I always like more mushrooms when they’re cooked with wine.

It was easy to prepare and pretty tasty. There was plenty of sauce for all the chops and enough so I could have some left over for lunch today with the taters and eggplant. I’m pretty sure this will go on the make again list. Maybe next time I’ll make the Rosemary Potato Wedges and toss in some rosemary from our garden with the Marsala sauce.

Measuring cups and spoons

Knife

Cutting board

Large nonstick skillet

Whisk

Yield: 4

Pork Chops Marsala

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Ingredients

• 6 tablespoons all-purpose flour, divided
• 1 pound boneless center cut pork chops (4 chops about 1/2 in. thick)
• 1⁄3 cup minced shallot (about 2)
• 2 teaspoons bottled minced garlic
• 8 ounces package sliced mushrooms
• 2 teaspoons chopped fresh thyme
• 1 cup chicken broth
• 1⁄4 cup marsala wine or 1/4 cup dry sherry
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper

Instructions

1. Heat a large nonstick skillet over medium-high heat. Place a 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned.
2. Remove pork from pan.
3. Add shallots, garlic, and mushroooms to pan; saute 3 minutes or until moisture evaporates. Add remaining 2 tblsp. flour and thyme to pan and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
4. Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.
5. Serve with mashed potatoes. Garnish with thyme sprigs, if desired.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 326Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 97mgSodium 611mgCarbohydrates 17gFiber 2gSugar 3gProtein 32g

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Vietnamese-Spiced Pork Chops recipe

Cooking Light, OCTOBER 2003

For some reason, I didn’t really taste the spices all that much. I thought with all that chile flake it would at least have some spiciness to it, but no. Scoring the chops means they cook faster than normal. Take that into consideration when you’re cooking these. I wasn’t all that impressed with the dish. I don’t know if I would make these again or not.

Measuring cups and spoons

Knife

Cutting board

Large nonstick skillet

Yield: 4

Vietnamese-Spiced Pork Chops

Smooth this homemade sweet-hot rub into the scored surface of the pork chops for a simple way to prepare this classic cut. Serve with rice.

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Ingredients

• 1 pound boneless center-cut loin pork chops (4 chops about 1/2 inch thick)
• 2 tablespoons brown sugar
• 2 teaspoons paprika
• 2 teaspoons ground coriander
• ¾ teaspoon salt
• ½ teaspoon crushed red pepper
• 1 tablespoon bottled minced ginger
• 2 teaspoons bottled minced garlic
• Cooking spray
• Sliced green onions (optional)

Instructions

1. Lightly score a diamond pattern on both sides of pork. Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Garnish with sliced green onions, if desired.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 270Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 95mgSodium 463mgCarbohydrates 8gFiber 1gSugar 6gProtein 30g

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