L is for Lemon

Marinating these pork chops in lemon, olive oil,  and Mediterranean seasoning before grilling guarantees moist, tasty results.

L is for Lemon........

M is for Mushrooms and a Book Review

These Pork Chops are seared to a delicious golden brown before being smothered in a creamy mushroom sauce.  

M is for Mushrooms......

The Show Girl Inspired Pork Chop and Peach Skillet and the Weekly Menu

Boneless pork loin chops, browned and then nestled in a bed of caramelized peaches to finish cooking through.  

Grilled Pork Chops with Herbed Blueberry Sauce #NationalBlueberryMonth

Boneless Pork Loin Chops grilled to perfection and then topped with a Basil and Thyme flavored Blueberry Sauce.

July is National Blueberry Month and we are having a Foodie Extravaganza!!

Double Cut Pork Chops with Apples and Raisins #SundayFundayBloggers

 This double cut pork chop, browned and then roasted before being topped with apples and raisins is a carnivore's dream.  

The Sunday Funday Bloggers are celebrating National Raisin Day.......

Slowing Down and Enjoying Life with Castoro Cellars Zinfusion #WinePW

Slow down and enjoy life with these easy, tender and delicious pork chops that are made in the slow cooker.  Pair them with a wonderful bottle of wine from Castoro Cellars who embrace the slow wine movement, take a deep breath and relax........

Cheeto Pork Chops and the Weekly Menu #NationalCheeseDoodleDay

Tender and juicy, these boneless pork loin chops are breaded in crushed cheetos and baked to perfection.

We are celebrating National Cheese Doodle Day.......

Pecan Crusted Pork Chops with Apples #OurFamilyTable

Bone in Pork Chops, browned and then covered with a lovely pecan crust before being baked to tender perfection.

The From Our Dinner Table Group are celebrating National Pecan Month.......

Mom Klik's Breaded Pork Chops #BakingBloggers

Bone in Pork Loin Chops, dredged in seasoned flour, an egg wash and bread crumbs and baked in a little liquid until fork tender.  This is a traditional Polish recipe that was a regular on my Mother in law's dinner table.

The Baking Bloggers are visiting the foods of Poland this month.......

Grilled Pork Chops with Pineapple Salsa #OurFamilyTable

This entire dish is made on the grill making for easy summer cleanup.  Tender, juicy pork chops topped with a fresh pineapple salsa makes you feel like you are in the Tropics in your own back yard.

The From Our Dinner Table Group is going Tropical today.......

Soy and Molasses Glazed Pork Chops: A Cook Book Review #APlaceattheTable

I received an advance copy of the cookbook, A Place at the Table from Prestel Publishing for use in creating a recipe for this post.  All writings, content and opinions are strictly my own.

Come on in and see what I thought........

A Holiday Gathering with French Food and Wines #Winophiles

Tender, juicy pork chops in a savory tomato sauce, Cotes de Porc Sauce Nenette, is quick enough for a weeknight dinner and fancy enough for company.

I made this dinner to join the French Winophiles as we celebrate the Holidays in the French Style....

Lemon Breaded Pork Chops

I had these Pork Chops on my Weekly Menu for this past Sunday.  I had originally planned to serve them with mashed potatoes and spinach/tomato sauté. 

Then I received this wonderful shipment of #FabulousFallBounty from Melissa's Produce who is sponsoring a 5 day event beginning November 18th. 

This exciting event is being hosted by my friend, Cam of Culinary Adventures with Camilla, and is being sponsored by Melissa's Produce, Le Creuset and Silpat. A dozen bloggers will be sharing wonderful recipes featuring the very best in seasonal produce just in time for the Holidays.  

The first recipe I will be sharing is a wonderful French Soup, perfect for your first course on Thanksgiving day.  This will be followed by a Fall Flavors Salad that has been on my Holiday Table several times in the past.  I will also share a wonderful side dish and some cookies that will be great additions to your family feast.  

Not to worry though, I know life goes on even when you are busy prepping for the Holidays so I am also sharing a quick and delicious Mexican Meal to serve up during this hectic period.  I am so excited to bring all of this to you.

I'm sure you are thinking, "well, that is all well and good Wendy but Thanksgiving is still three weeks away" and you would be right.  So why am I rambling on about it when I am supposed to be sharing a pork chop recipe? 

Well, as you will see these wonderful pork chops were just one component of the dinner I served.  When I got this great package of veggies, I immediately changed up the sides that I was serving for dinner.

I simply took some of the fingerling potatoes, washed them up and placed them in a bowl.  Then I halved a Delicata Squash and removed the seeds.  Cut the halves into half moon shapes and put them in the bowl with the potatoes.  I added a couple Tablespoons of garlic infused olive oil, salt, pepper and fresh oregano and gave the bowl a couple of good shakes, tossing the veggies so that they were all covered with the seasoned oil.  Placed them in a hot (400*) oven for about 20 minutes, until fork tender and then served them with the chops. Delicious!!!!

This recipe was served up for us as Sunday Supper but it is on the table in half an hour so it is perfect for those busy weeknights too.  We are retired and were spending this particular Sunday, taking down the Gazebo, putting away the summer furniture and cutting down trees so a fast meal was perfect at the end of the day.

Lemon Breaded Pork Chops

4 pork chops, about 1/2" thick

1 c. Italian seasoned bread crumbs

Juice of 1 lemon and 1 t. of finely shredded zest 

salt and pepper to taste

leaves of 3 sprigs oregano, minced

2 T. garlic infused olive oil 

1/4 c. white wine

1/2 c. chicken stock

2 T. butter

Place the lemon juice in a shallow bowl.  Combine the bread crumbs and lemon zest.  Season with salt, pepper and oregano and place in a shallow bowl.

Heat the oil in a large, oven safe, skillet over med high heat.  Dip the pork chops in the lemon juice on each side and then dredge in the crumbs.  Cook in the hot oil for about 4-5 minutes on one side until golden brown.  Flip and place the pan into a 400* oven for another 4-5 minutes until the pork chops reach an internal temperature of 160*.  

Remove from oven and transfer chops to a serving platter tented with foil.  Place the skillet over med high heat and add the wine and the  chicken stock, stirring to loosen any browned bits stuck to the side of the pan.  Cook until reduced by half.  Whisk in the butter until the sauce is slightly thickened, pour over chops and serve.  Print Recipe

First Monday Favorites

It is time for First Monday Favorites.  Our friend Sidsel of  Sid's Sea Palm Cooking, invited us to meet up with her on the first Monday of each month to share the recipe that is our own personal favorite from the month prior.

When I made these Pork Chops with Pear Chutney I knew they were going to be my choice for today's feature.  

I made these as part of the Crazy Ingredient Challenge that I join on the 20th of each month.  Last month's ingredients were pears and red pepper flakes.  I was so pleased with how quick and easy this recipe was and how absolutely delicious it turned out.  The chops were moist and juicy.  The chutney was sweet with just a hint of heat from the red pepper flakes.  The presentation?....Well, look for yourself.  

I made these just for Frank and I since I was experimenting but I can't wait to serve this to company. I know that my family and friends will love it and I'm pretty sure that your's will as well.

Here are the Links to Everyone's First Monday Favorites

An InLinkz Link-up

Pan Roasted Pork Chops with Pear Chutney #CrazyIngredientChallenge

Folks, let me tell you....I am so happy that I joined in with the Crazy Ingredient Challenge this month. Our challenge was to combine Pears and Red Pepper Flakes.  I never, ever would have created this recipe without being involved in this group and now?  Well, now it is going to be making a regular appearance in this household.  I can't wait to invite friends over to try this meal.  That is how excited I am about this dish.

I used two different kinds of pears, a Bartlett and a Bosc. I felt that this would lend the chutney some texture and interest.

  

This is the easiest chutney recipe ever.  I adapted it from this recipe found at Food Network website. A few minutes in the microwave, set it aside to cool and start on the chops.

I used boneless pork loin chops.  A quick sear on one side, flip them over and finish them off in the oven. 

Since I had the oven on anyway, I put some diced butternut squash in to roast as well.  It was the perfect side for this dish.

Pan Roasted Pork Chops with Easy Pear Chutney

2 pears of your choice

3 scallions, white and light greens, roughly chopped

2 T. apple cider vinegar

1 T. brown sugar

2 t. butter

1/4 t. ginger paste

1/2 t. cinnamon

pinch of kosher salt

pinch of crushed red pepper 

2 boneless, loin chops

2 t. olive oil

Peel, core and dice the pears. Place in a microwave safe bowl along with the scallions, vinegar, brown sugar, butter, ginger, cinnamon, salt and red pepper flakes.  Cover and microwave for 1 minute on high heat.  Stir and return, covered to microwave for another 10 minutes.  Take from oven, remove lid, stir and set aside.

Place the olive oil in an oven safe skillet over high heat.  Season the chops liberally with salt and pepper.  When the oil is shimmering, add the chops and sear for 3-4 minutes, until golden brown. Flip the chops over and place the pan into a preheated 400* oven for 15-20 minutes until an internal temperature of 145* is reached.  Remove from oven and let rest for 5 minutes.  Plate and top with the Pear Chutney. Print Recipe

More Pear and Red Pepper Creations

An InLinkz Link-up

Mom's Cornflake Pork Chops for #SundaySupper

Shelby of Grumpy's Honeybunch is hosting Sunday Supper this week with a theme of Pork Chops.  Is it just me or does everyone hear Peter Brady saying Pork Chops and Applesauce in his attempt at a Bogart accent whenever this topic comes up?  I'm probably dating myself with that little aside.

My regular readers know that we eat a lot of pork in this household as we raised our own hogs up until we moved recently.

These handsome guys were from our last batch.  Since that time we have been purchasing our meat from a friend who we know raises their hogs humanely, hormone free and with no unnecessary antibiotics.  That same friend also provides us with our beef but today we are talking pork....specifically pork chops.

I have shared all kinds of pork chops with you in the past.  We have them Carribean Spiced in the summer.  Cider Glazed in the fall. Oven baked with BBQ Sauce in the winter and Grilled with this heavenly Blueberry BBQ Sauce.

Today's recipe, like the Peter Brady memory, is a throwback from my childhood.  My mom made these pork chops when I was a kid and, in turn, I made these pork chops for my kids.  It is a winning recipe for so many reasons.  They are easy, can be ready in less than an hour, is made from common household pantry items and they are always a huge hit with the family.  I am not sure where my mom got the original recipe.  Probably on the back of a package of corn flakes.

I don't know about you, but I am very excited to see all the great recipes brought to the table for Sunday Supper today.  You can find them right below this recipe.

Easy Cornflake Pork Chops

4-6 Pork Chops 

2 eggs

2 T. milk

salt and pepper to taste

1/2 t. onion powder

1/2 t. thyme leaves

1 1/2 c. cornflake crumbs

2 T. butter, melted

Scrape and pat dry the pork chops.  Whisk the eggs, milk, salt, pepper, onion powder and thyme together in a shallow dish.  Place the cornflake crumbs and butter in a sealable plastic bag, close and shake to evenly distribute the butter in the crumbs.  Dredge both sides of the pork chops in the egg mixture and place, one at a time, into the cornflake crumbs.  Shake the bag to coat and remove to a baking sheet lined with aluminum foil.  Repeat for all the chops.  Bake in a preheated 350* oven for 30-40 minutes, depending on the thickness of the chops.  Print Recipe

More Wonderful Pork Chop Recipes

Pork Chops

• Braised Orange Tomato Pork Chops by Cindy’s Recipes and Writings
• Braised Pork Chops with Country Gravy by Grumpy's Honeybunch
• Breakfast Chops by Palatable Pastime
• Brown Sugar and Balsamic Glazed Pork Chops by My Sweet Savings
• Chili Rubbed Pork Chops with Apricot Ginger Glaze by Life Tastes Good
• Cider Braised Pork Chops with Apple and Rutabaga by Caroline’s Cooking
• Creamy Apple Pork Chops by Savory Experiments
• Easy Cilantro Lime Pork Chops by Cooking Chat

Pork Chops

• Easy One Pan Oven Roasted Pork Chops by Pies and Plots
• Easy Oven Baked & Breaded Pork Chops by Hardly A Goddess
• Fontina Pork Chops with Mushroom Sauce by Soulfully Made
• Fried Pork Chops by Bottom Left of the Mitten
• Grilled Boneless Pork Chops with Broccoli Rabe by Simple and Savory
• Grilled Pork Chops with a Strawberry Balsamic Glaze by Recipes Food and Cooking
• Indian-Spiced Pork Chop Potato Skillet by Sunday Supper Movement
• Japanese-Style Pork Chops Tonkatsu by Asian In America
• Mom’s Cornflake Pork Chops by A Day in the Life on the Farm
• Mushroom Smothered Pork Chops over Noodles by Hezzi-D’s Books and Cooks

And More Pork Chops

• One Pan Pesto Pork Chops by Cricket’s Confections
• Pork & Peppers Stir Fry by Wholistic Woman
• Pork Chops Dijonnaise by That Skinny Chick Can Bake
• Pork Chops with Dirty Rice by Turnips 2 Tangerines
• Pork Chops, Peperoncini and Potatoes by Tramplingrose
• Prosciutto Wrapped Brie and Onion Stuffed Pork Chops by The Freshman Cook
• Quick Brine Pork Chops with Brown Sugar Glaze by Sew You Think You Can Cook
• Quick Easy Maple Glazed Pork Chops by Sprinkles and Sprouts
• Skillet Tuscan Pork Chops by A Mind “Full” Mom
• Slow Cooker BBQ Pork Chops by Big Bear’s Wife
• Slow Cooker Pork Chops with Mushroom Sauce by A Kitchen Hoor’s Adventures
• Spicy Maple-Glazed Pork Chops with Jalapeno Cheese Grits by The Weekend Gourmet
• Vietnamese Grilled Pork Chop by Brunch-n-Bites

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Drunken Pork Chops for #CrazyIngredientChallenge

Welcome to this month's edition of #CIC where we vote to choose which 2 items we will be using to create a dish each month.  This month the vote was tallied and the winners were Beer and Cornflakes! I don't think pouring a bowl of cereal and topping it with beer counts as a recipe but.....whatever makes you happy LOL.

I decided to focus on dinner rather than breakfast.

Our friend, Steve, had brought over this Dragon's Milk brew.

It is a dark, malty beer that is aged in Bourbon Barrels.

I put the chops into the beer to marinate.

Put the chops into the refrigerator, planning to bake them that evening.

But the best laid plans......

They marinated for two days because my kitchen looked like this.

And my oven was here.

Then the installers did not show up at all yesterday.

So much for baking my chops.

Then I remembered that Frank's brother had given us a toaster oven that he no longer needed.

I had never owned a toaster oven and it was put aside into the barn during the move.

I pulled it out and decided to give it a go.

It worked amazing well and the pork chops cooked beautifully in a short amount of time.

Now, as for the pork chops....that marinated in the beer for nearly 3 full days.

If you like the taste of beer, you will like these pork chops.

If not, then I would suggest only marinating them for a couple of hours, as was my original plan.

I also added some of the marinating liquid to the egg portion of my breading station.

Omit that and use milk unless you LOVE the taste of beer.

I don't mind the taste of beer so I enjoyed these moist, tender chops.

Frank, on the other hand, was not impressed at all.

I guess the verdict on whether I would be "chopped" is dependant on the judge's tastes.

Drunken Pork Chops 

4 pork chops

1 bottle Dragon's Milk beer (or beer of choice)

1/2 c. flour

salt and pepper to taste

1 egg

1/2 c. cornflake crumbs

Place the pork chops and beer into a heavy duty zip lock bag and refrigerate for an hour or longer to marinate.  Remove the pork chops from the beer, reserving the liquid, and pat dry.  

Place the flour in a shallow bowl, season with salt and pepper,   Place the egg and 2 T. of the reserved beer in a second shallow bowl.  Beat with a fork to combine.  Place the cornflake crumbs in a third shallow bowl.

Dredge the chops in the flour. Shake off any excess and dip into the egg/beer mixture.  Coat both sides with the cornflakes and place on a parchment or foil lined baking sheet.  Bake in a preheated 375* oven for 45-55 minutes.  Chops should reach an internal temperature of 145*.  Print Recipe

Let's see what the others created with Cornflakes and Beer

An InLinkz Link-up