Boneless Pork Loin Chops With Onion Marmalade Food

PORK LOIN WITH KETCHUP AND ONION MARMALADE

Steps:

• Preheat oven to 350 degrees F.
• For the pork: Rinse pork loin to remove residue and pat dry with paper towels. Season with salt, pepper, and garlic powder. Heat grapeseed oil over medium-high heat in an oven safe pan, preferably with a lid. Sear pork loin on all sides, leaving each side undisturbed for the first few minutes before turning, to allow the seasonings to integrate into the surface of the meat. Cover the pan and transfer to the oven. Roast, covered, until fork tender, about 1 1/2 hours, or until the pork reaches an internal temperature of 160 degrees F on an instant-read thermometer. Remove cover and increase oven temperature to 425 degrees F for about 10 minutes to allow outside of roast to brown. Remove from oven and allow to rest and carryover cook to 170 degrees F. Slice.
• For the marmalade: While the pork is in the oven, make the marmalade. Heat grapeseed oil over medium heat in a small skillet. Add onion and reduce heat to low. Allow to slowly caramelize, about 30 to 40 minutes. Stir in ketchup and salt and pepper, to taste, and allow to cook for another 10 minutes to reduce and thicken. Add additional oil before serving if the marmalade looks too pasty.
• Serve marmalade over sliced pork.

BONELESS PORK LOIN CHOPS WITH ONION MARMALADE

Steps:

• Trim excess fat from pork chops and sprinkle with rosemary and salt and pepper to taste. In a heavy 10-inch skillet heat oil over moderately high heat until hot but not smoking and sauté pork chops until browned on both sides, about 5 minutes. Transfer pork chops with tongs to a plate.
• In drippings remaining in skillet sauté onion until it begins to brown. Add water, vinegar, and jelly and bring to a boil, stirring until jelly melts. Simmer mixture, covered, over moderate heat until onion is tender, about 5 minutes.
• Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes.

CANADIAN PORK LOIN CHOPS

Steps:

• Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.
• Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours.
• Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside.
• Coat pork chops on all sides with seasoned bread crumbs.
• Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard.
• Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes.
• Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK CHOPS WITH ONIONS

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

PORK LOIN CHOPS WITH MUSHROOM ONION GRAVY

Steps:

• Heat olive oil in large fry pan.
• Add onion and cook 5 minutes then add mushrooms and cook 2-3 minutes.
• Add garlic and cook 1 minute.
• In the meantime, mix the self rising flour with salt and pepper to taste in a shallow dish and dredge the chops. Save 1 tablespoon of the flour for later.
• With a slotted spoon, remove the veggies from the pan and set aside.
• Brown the chops about 2-3 minutes each side and remove from the pan.
• Return the veggies to the pan, add the chicken stock and place the chops on top, moving them around so they become immersed in the liquid.
• Bring to a boil then lower the heat. Cover and simmer 10-15 minutes until pork is tender.
• Remove pork to a plate and keep warm.
• Mix the leftover tablespoon of dredging flour with the cold water and stir into the pan until thickened.
• Spoon gravy over chops to serve.

MARMALADE PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.

MARMALADE GLAZED PORK CHOPS

Steps:

• In a bowl combine marmalade, chili sauce, mustard and cumin, mixing well to combine, then set aside.
• Heat oil in a non-stick skillet over medium high heat.
• Sprinkle chops with salt and pepper and brown in hot oil about 4 minutes on each side.
• Remove from pan and cover with foil to keep warm.
• Lower heat a bit and saute onion until softened, about 5 minutes, adding a little more oil if needed.
• Add marmalade mixture to onions, stirring well, and let cook for about 2 minutes.
• Return chops to skillet, turning to coat with the glaze and cook over low heat about 1 minute on each side.
• Serve hot.

PORK CHOPS WITH MARMALADE SAUCE

Steps:

• To make the marinade, in a small bowl, combine the marmalade, chili powder, salt, pepper, vinegar, mustard, olive oil, and garlic.
• Tenderize both sides of the pork with a fork, piercing the meat all the way through about 10 times per side. Place the pork in a large resealable plastic bag or a large bowl and add the marinade. Make sure the pork is coated on all sides. Refrigerate the pork for at least 3 hours and no more than 6 hours.
• Remove the pork from the refrigerator 30 minutes prior to grilling.
• Prepare your grill by scraping it, oiling it, and heating it to medium-high heat.
• Remove the pork chops from the marinade, reserving the marinade, and lay them in the center of the grill. Grill for 3 minutes. Turn the pork chops 45 degrees and grill for another 3 minutes. Flip the pork chops and grill for 3 minutes before turning 45 degrees and cooking an additional 3 minutes for medium. A meat thermometer inserted in the thickest part of the meat should read 125˚F.
• Transfer the pork chops to a cutting board to rest while you make the sauce. Pour the reserved marinade into a medium skillet. Add the stock and bring to a boil. Boil for 3 minutes.
• To serve, slice the pork into 1/2-inch-thick slices and drizzle the sauce on top.

ONION AND GARLIC SMOTHERED PORK CHOPS

Steps:

• Heat the olive oil in pan on top of stove over medium heat until very hot.
• Sear pork chops on both sides; remove from pan.
• Reduce heat and sauté onion and garlic until soft.
• Return pork chops to pan, placing them on top of onions and garlic.
• Add a little water and cover pan tightly with lid.
• Let simmer over medium heat until pork chops are well done, adding a little water as necessary to keep from burning.
• Remove chops from pan and let the sauce cook until thickened.
• Spoon over chops to serve.
• Note: If you want more "gravy" add water and flour at the end to thicken.

ORANGE MARMALADE STOVE TOP PORK CHOPS

Steps:

• Brush chops with a little oil and sprinkle with lemon pepper.
• Heat non-stick skillet over medium high heat. Brown chops on both sides until just cooked through. Remove to platter for a minute.
• Add marmalade and cider vinegar to pan, cooking and stirring into baked bits left in pan. Boil for a couple minutes to reduce a little, stirring now and then.
• Return chops to pan and turn once to coat.

PORK CHOPS SMOTHERED IN CARAMELIZED ONIONS

Steps:

• Season both sides of pork chops with garlic powder, sage, thyme, salt and pepper.
• Melt 2 tbs. butter in a large skillet over medium heat, evenly coating the bottom of the skillet.
• Increase heat to medium-high. Cook both sides of chops for 10-15 minutes until lightly browned. (Note: It is okay if the chops are not completely done, as there is more cooking time to come.).
• Push chops to outside edges of skillet. Melt the remaining 1 tbs. butter in the center of the skillet and add onions to the center of the skillet, sprinkling with sugar.
• Replace skillet cover and cook for 10 minutes, frequently tossing and stirring onions with a spatula. Onions are caramelized when tender and medium-brown in color. My husband prefers cooking them until slightly burned, as the flavor intensifies. (Note: Don't forget to watch your chops to make sure they don't burn.).
• Check chops for doneness before serving. They will be done when a fork piercing the thickest part of the chop draws clear juice. If the juice is pink, cook chops a bit longer until done. (Note: Make sure to watch onions, so they don't burn.).
• Serve pork chops with caramelized onions piled on top.