Skillet Glazed Pork Chops recipes - Baked pork chops

Author: Alice Thomas  

Pork chops baked and glazed with brown sugar, honey, maple syrup, peaches, and green peppers. When ready to cook, chops are placed in a pan with high sides.

Maple-Glazed Pork Chops

Maple-Glazed Pork Chops
Pork chops baked and glazed with brown sugar, honey, maple syrup, peaches, and green peppers.
Provided by: Sarah
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 2 servings
Number of ingredients: 8
  • 2 tablespoons salted butter
  • 1 cup maple syrup
  • ¼ cup packed brown sugar
  • 2 tablespoons honey
  • ¼ cup water
  • 2 (1-inch thick) bone-in pork chops
  • 2 fresh peaches, sliced
  • 2 green bell peppers, sliced
  • Calories: 922.9 calories
  • Carbohydrate: 152.3 g
  • Cholesterol: 111.7 mg
  • Fat: 22.3 g
  • Fiber: 2.1 g
  • Protein: 33 g
  • Saturated Fat: 10.9 g
  • Sodium: 180.4 mg
  • Sugar: 137.4 g
How to cook:
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Melt butter in a medium skillet or saucepan over medium heat. Stir in maple syrup, brown sugar, and honey; bring to a simmer. When glaze is rapidly simmering, turn off heat.
  3. Pour water into a 9x13-inch baking pan. Place pork chops in the water and surround with peach and bell pepper slices. Slowly pour glaze over chops, peaches, and peppers.
  4. Bake in the preheated oven, turning halfway, until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Notes: Caramel-Glazed Pork Chops Recipe, Step 1. Bring ½ cup sugar and 2 Tbsp. water to a boil in a medium saucepan over medium-high heat, stirring with a heatproof rubber spatula until …

Skillet Glazed Pork Chops

Skillet Glazed Pork Chops
Delicious Skillet Glazed Pork Chops (boneless or bone-in) are covered in a simple, four ingredient glaze, and take only 25 minutes to prepare!
Provided by: JB @ The Grateful Girl Cooks!
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 7
  • 2 5-6 ounce pork chops (about 3/4" thick) (, bone in OR boneless)
  • salt & pepper (, to season pork (to taste))
  • 1 teaspoon vegetable oil
  • 3 Tablespoons pure maple syrup
  • 2 Tablespoons apple cider vinegar
  • 1½ teaspoons dijon mustard
  • ½ teaspoon minced fresh thyme leaves (, can substitute 1/8 tsp. dried thyme)
  • Serving Size: 1 g
  • Calories: 324 kcal
  • Carbohydrate: 21 g
  • Protein: 31 g
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Cholesterol: 95 mg
  • Sodium: 114 mg
  • Sugar: 18 g
How to cook:
  1. Measure out pure maple syrup, dijon mustard, apple cider vinegar and chopped thyme leaves in a small bowl. Mix the glaze ingredients well (with a whisk or fork), until fully blended. Set aside.
  2. Use a sharp knife to cut through fat layer and silverskin on the outside of the chops, at 2" intervals. This will help chops to not curl up and buckle too much when pan-searing them. Lightly season pork chops with salt and pepper.
  3. Heat vegetable oil in a 9-10" skillet on medium-high heat until really hot, but just barely smoking. Carefully place pork chops in skillet. You should hear them sizzle when they hit the skillet. Pan-sear pork chops on medium high heat for 3-4 minutes, then carefully flip the chops to the other side. Turn heat down to medium, and continue to cook until they register 145° F. on a meat thermometer. This usually takes between 5-10 minutes. Once done, remove the pork chops from skillet. Place them on a plate, and cover them with aluminum foil, to keep them warm while you cook the glaze. NOTE: Do not clean the skillet after removing pork chops... leave any remaining grease or browned bits in the pan, to cook with the sauce.
  4. Give sauce a quick whisk, then pour it into skillet. Turn heat back to medium; bring sauce to a simmer, scraping up any pork brown bits left on the bottom of skillet. These will add flavor to the sauce! Once sauce has begun simmering, continue to cook until it becomes more of a syrupy consistency. This should take 2-3 minutes; glaze will thicken/reduce in volume a bit. Place pork chops back into skillet with glaze, along with any accumulated juices. Continue to cook pork chops for 1-2 minutes, turning them over in the glaze. Spoon excess glaze on top of the chops, to completely coat. Transfer pork chops to serving plates, and spoon any leftover glaze over the tops of each piece. Serve and enjoy!
Notes: Bourbon Glazed Pork Chops, Preheat the oven to 400° and combine the melted butter, maple syrup, brown sugar, cinnamon, salt and smoked paprika. Line a large pan with tinfoil …

Caramel-Glazed Pork Chops

Caramel-Glazed Pork Chops
These charred chops smothered in a savory, bittersweet sauce based on Vietnamese nuoc mau prove caramel is just as good for dinner
Provided by: Diana Yen
Yields: 4 servings
Number of ingredients: 8
  • ½ cup sugar
  • 2 Tbsp. fish sauce
  • 2 garlic cloves, crushed
  • 1 tsp. freshly ground black pepper, plus more
  • 4 ½"-thick bone-in pork rib chops (about 2 lb.)
  • Kosher salt
  • Vegetable oil (for brushing)
  • Lime wedges (for serving)
How to cook:
  1. Bring ½ cup sugar and 2 Tbsp. water to a boil in a medium saucepan over medium-high heat, stirring with a heatproof rubber spatula until sugar is dissolved. Cook, undisturbed, until caramel is golden, about 5 minutes. Immediately remove pan from heat and pour in 2 Tbsp. fish sauce and another 2 Tbsp. water; mixture will bubble vigorously at first and may seize up (don’t worry, it will smooth out again in the next step). Add 2 garlic cloves, crushed, and 1 tsp. freshly ground black pepper. Return pan to medium heat and cook, stirring often, until caramel is smooth, about 2 minutes. Set caramel sauce aside.
  2. Prepare a grill for medium-high heat; oil grate. Pat 4 ½"-thick bone-in pork rib chops (about 2 lb.) dry with paper towels and season generously with kosher salt and pepper; lightly brush with vegetable oil. Grill chops, turning every 2 minutes or so, until golden and nearly cooked through (an instant-read thermometer inserted into thickest part of chops should register 130°), 6–8 minutes.
  3. Brush pork chops lightly with reserved caramel sauce and continue to grill, turning and brushing often, just until deeply browned and beginning to char in a few places, about 1 minute longer. Transfer to a platter and let rest 5 minutes.
  4. Drizzle chops with any remaining caramel sauce. Serve with lime wedges for squeezing over. Do ahead: Sauce can be made 3 days ahead. Let cool; cover and chill. Bring to room temperature befo re using.
Notes: Maple Balsamic Glazed Pork Chops, Place cast iron skillet in oven and preheat oven to 400 degrees F. Pat chops dry with a paper towel, then rub with olive oil and sprinkle with salt and …

Bone-In Ribeye Pork Chops Braised, Glazed and Flavorful

Bone-In Ribeye Pork Chops Braised, Glazed and Flavorful
This technique produces chops that are incredible flavorful, glazed and slightly crisp on the outside, tender and moist on the inside. I’ve been making chops this way for years and haven’t found another producing chop more mouthwatering than these. They are made with an easy four step process using few ingredients and minimal pampering. Pork chops are rubbed with Tuscany seasoning and refrigerated for several hours or more. When ready to cook, chops are placed in a pan with high sides. Chicken stock is added, the pan covered and burner set to high heat. Once broth is evaporated, chops are seared on both sides in their own fat. Lastly wine is added to deglaze and caramelized. Finished chops are absolutely delicious. Rib eye chops are also economical. Selecting chops well marbled in their large centers will be more most when finished. Recipe below is made with 4 large chops and will generously serve four hardy eaters.
Provided by: Peter Steriti
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 5
  • 4 one inch thick pork rib eye
  • tuscany seasoning
  • 14 1/2 ounces low sodium chicken broth
  • 3/4 cup red wine (or dry white)
  • olive oil, as needed
  • Calories: 53.9 calories
  • Fat: 0.6 grams
  • Saturated Fat: 0.2 grams
  • Cholesterol: 0 milligrams
  • Sodium: 32.6 milligrams
  • Carbohydrate: 2.4 grams
  • Fiber: 0 grams
  • Sugar: 0.4 grams
  • Protein: 2.1 grams
How to cook:
  1. Liberally sprinkle chops with Tuscany season all around. Refrigerate covered for at least three hours. Can substitute with minced garlic, sage, rosemary and Kosher salt.
  2. Place chops in a high rimmed pan. Add the can of chicken broth, cover and place over high heat. When broth reduces by about half, flip chops over. Once broth evaporates, about 45 minutes, remove cover and brown chops on both sides. Add a small amount of olive oil to supplement fat if needed.
  3. Add wine. When nearly evaporated, a minute or two, glace chops on both sides and remove. Swirl some additional wine to deglaze the pan. Pour over chops and serve.
  4. Note: White wine is traditionally used with pork. I prefer the robust flavor of a hardier red wine. Chops are bold enough to handle red.
Notes: Hoisin Glazed Pork Chops Recipe, Instructions. In a small bowl mix the soy, ketchup, brown sugar, dry sherry, garlic, honey, hoisin and ginger until combined. Place pork chops into a …
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