Pork Chop and Pork Tenderloin Recipes

Ok my sister makes great pork chops and I just made them the other night and they are super easy. Just put them in a skillet with water and sprinkle them with salt pepper and "tony's" (creole) cook on one side flip and season and cook the other side.
As for tenderloin... this is yummy... split it down the middle and spread some cream cheese on top (you can also mix in spinach with the cream cheese) and roll it back up to where you have a long roll. You can hold it in place with toothpicks and bake it. SO yummy! oh yeah.... season it how you like

I have a great Campbell's recipe that we love here at my house:

Easy Skillet Pork Chops

4 bone in pork chops (3/4 inch thickness)
1 can of Cream of Celery Soup
1/4 cup apple juice
2 tbsp spicy brown mustard
1 tbsp honey
pinch of pepper
4 cups cooked medium egg noodles

spray skillet with cooking spray and heat for 1 minute
add chops and cook until browned

add soup, apple juice, mustard, honey and pepper
heat to a boil
cover and cook over low heat for 10 minutes/until done

serve over noodles

Serves 4

*** You can use boneless porkchops too. I've used both and both have worked fine. Just adjust cooking time when necessary. You can also substitute the apple juice with water in case you don't have any on hand and can use reg mustard mixed with some Worcestershire sauce if you don't have the brown mustard.

I broil pork chops - it's fast. Marinate overnight or a few minutes if rushed in orange juice and teryaki sauce. Then broil, turning once until done. Ususally about 15-20 mintues.
I've also put green apples and onions on top near the end (last few minutes)... experiment with marinades you like.

I have the PERFECT recipe for you.
Brown in large pot 4-6 pork chops, on both sides, thick cut works best. Add 1/2 bottle of Marsala cooking wine (I use Holland House) and a cup or so of water. Enough to cover the chops. I throw in a coarsely chopped onion, if I have them on hand. Simmer for 30 minutes. Add a beef bouillon cube, quartered red potatoes (skin on) and carrots. I cut the carrots into big chunks. Use an many potatoes and carrots as you need to feed your family. (or what will fit in your pot) Dump in the other 1/2 bottle of marsala cooking wine. And another cup or so of water. Enough liquid so everything can move around. Make sure the chops dont stick to the bottom of the pot. They could burn. When the potatoes and carrots are fork tender, you are ready to eat! Serve up with some Italian bread.
If you want to do in a crock pot. Brown up the chops first in a frying pan and then dump everything into a crock pot. Just reduce the amount of liquid.
My ENTIRE family, even my picky eater loves this recipe. And its so easy.
Marsala Pork Chops...YUMMY!

Not a chop or loin but easy and tasty non the less:

Roast Pork Shoulder with Apricot BBQ Sauce

Ingredients:
For the Roast Pork Shoulder:.

1 4 pound boneless pork shoulder roast
2 tablespoons extra-virgin olive oil
3 sprigs Rosemary
4 cloves garlic, peeled and sliced thinly
1 tablespoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Sambal Oelek and 1/2 cup mayonnaise combined
Hoisin sauce, to taste
1 bunch cilantro, leaves only

For the Apricot BBQ Sauce:.

1 tsp extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 bay leaf
1/4teaspoon red pepper flakes
1/4cup white vinegar
1/2cup apricot preserves
1/2cup chicken broth
salt
freshly ground black pepper

Preparation:

1.Preheat the oven to 425° .Rub oil on roast and season with salt and pepper. Using a paring knife, make deep, narrow slits all over the meat and fill each slit with a slice of garlic and 5-6 rosemary leaves of. Set the pork in a large roasting pan, fat side up. Reduce the oven temperature to 250° and roast the pork for 4 1/2 - 5 hours, or until the meat is well browned. Let the meat rest for 20 minutes. Carve the pork roast across the grain 1/3-inch thick slices. Serve

2.To serve as a sandwich, spread a teaspoon of the hoisin on the bottom of a crusty 3-inch long roll, and 1/4 teaspoon of sambal oelek on the top half of roll. Top bottom half with 2 slices of pork and a tablespoon of the apricot glaze. Garnish with cilantro leaves and serve

3.Heat the canola oil in a medium saucepan over moderate heat. Add the onions and cook, stirring occasionally, until browned, 10-15 minutes. Add the apricot preserves, garlic, granulated sugar and vinegar and cook, stirring frequently, until the sugar dissolves.

4.Add the chicken stock, mustard, bay leaf, and a pinch of salt and black pepper to the pan. Increase the heat to high, bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes. Taste and adjust seasoning with salt and pepper. Set glaze aside.

Quick-brined Grilled Pork Chops

Ingredients:
4 12-ounce pork rib chops (1 inch thick)
2 quarts water
1 cup sugar
1 cup salt
1 1/2Teaspoon red pepper flakes
1 Tablespoon olive oil
salt and pepper

Preparation:
1.For the pork, put 1 quart of water into a stockpot or saucepan. Stir in the sugar, salt and red pepper flakes and bring to a boil over high heat. Reduce the heat to moderate and simmer the brine for a minute, stirring until the sugar and salt are dissolved.

2.Remove the pot from the heat, add 1 more quart of cold water, and allow the brine to come to room temperature. Submerge the pork in the brine and let it soak in the refrigerator or a very cool place for 10-30 minutes.

3.Remove the pork chops from the brine and pat them dry with paper towels. Discard brine.

4.Brush the pork chops with the remaining 1 tablespoon of olive oil and season with salt and pepper.

5.Grill over moderately high heat, turning once, until an instant-read thermometer registers 138;deg& when inserted near the bone, about 12 minutes. Transfer the chops to a plate

I like to use Oven Fry for Pork for pork chops in the oven. Also, pork tenderloins (pre-marinated -- like teriyaki) are pretty quick on the grill.

Do you like pork roast with sauerkraut? Really good in the crock pot. (Add O. sliced onion too!) Just make instant mashed potatoes. And salad.

Oh--forgot to mention--pulled pork sammies on buns. Pork roast cooked in crockpot. Drain, return to crock, shred with 2 forks, add BBQ sauce mixed w/ half cup apricot preserves. Serve on buns (we like egg cloverleaf buns) Yum!

Have to second the pulled pork idea in the crock pot. It's a favorite of ours.
Also, we LOVE Shake and Bake pork chops. I'm not a fan of a plain ole seasoned chop. But I do like the flavor of SNB.

Here is a really easy pork chop recipe that is super quick! Take the chops (bone in or out) and brush with olive oil. Then sprinkle generously with Italian flavored panko bread crumbs. Flip and do the same thing on the other side. Then bake in a 350 oven (flipping once) until done - about 15-20 minutes. The chops will be very tender since the breadcrumbs hold in the moisture. Serve with mashed poatoes or apple sauce and a veggie!

Also, chops on the grill are very easy. Just brush on your favorite bbq sauce.

For me it's not the preparation as much as the cut of pork. I am not a fan of pork roast, but I love tenderloins and good chops. My advice would be to go to the butcher section of the grocery store and have them talk to you about the different cuts of pork. Loin chops are fantastic, if cooked correctly. We also buy assorted chops and with the bone and they can be great! The tenderloins are super easy to cook too. The biggest tip I have is to marinate your pork overnight, or all day. You want something with a little vinegar (vinegrette or even Italian dressing work well) it helps to tenderize the meat. We buy the packets of marinade and you add oil, vinegar and water. You can make your own marinade too, just pick your favorite seasonings and toss in a little balsamic vinegrette dressing.
Mix your marinade in a Ziploc bag, then throw in the meat. Roll the bag around until all the meat is covered in the marinade. Squeeze all the air out of the bag and seal. Marinade in the refrigerator. You can also freeze the meat that way. Take it out of the freezer a day or two before you want to cook it and put it in the fridge. It will thaw and marinate. It's SO good!!!!

put some garlic pepper on the pork chops brown meanwhile slice an onion.(onion is optional but the onion turns out sweet.) cook in chicken broth till chicken broth is gone. this is also able to be cooked in crock pot I do it both ways.

to add to the recipe put a can of chicken broth in a sauce pan some garlic pepper and make mashed potatoes. if to runny add some instant potatoes or just used instant potatoes. (potatoes can also be added to crock pot recipe.) to really make it good and easy use some of the can of chicken broth that you use for mashed potatoes and cook carrots in it. carrots can also be added in crock pot recipe. enjoy.

I made this for a guy I dated and had to cook it at least 3 times a week. very flavorful and addicting.

Take the pork tenderloin and place it on a baking sheet covered in foil. brush it with olive oil, sprinkle with course salt and ground pepper. Place it in the oven on a low broil...check it in 10 minutes, then every 5 until a meat thermometer (instant read ones are best) reads 145. Pull it out let it set a few minutes and cut into little round medallions. Juicy and delicious. oh and easy!

I have been grilling my tenderloin. Season the way you like it, heat the grill really warm, seer the outside, then turn down to medium and finish cooking. My tenderloin is moist and juicy. The problem is the old cookbooks and old cooks saying you have to cook it until it reaches 165+ degrees. I usually cook just over 137 degrees (which is the temp for killing the stuff that makes us want to not eat pork). It is still usually just slightly pink, but you have to get over the "I must cook it until it tastes/looks like shoe leather." My son and I have been eating the tenderloin this way for the past year and no one has gotten sick.

Happy grilling,
S.

I use pork tenderloins to make pulled pork sandwiches. I put the tenderloin in the crock pot for about 4 hours on high, depending on the size. I sprinkle a little garlic powder on it to get it started. About half way through I baste it with Sweet Baby Ray's BBQ(or your favorit sauce,sometimes I make homemade sauce) sauce and mix in brown sugar. The Splenda brown sugar works very well for this. When the pork is cooked, I pull/shred it, stick it back in the crock pot add more sauce and sugar if needed. I let it simmer on low for about 15-30 minutes. My husband sometimes makes a dry rub for the pulled pork instead. You can also do a vinegar based sauce. :)

Rachael Ray has a great pork tenderloin recipe that I make all the time. I change the seasonings, too, and use it as a guide for the timing etc. Go to foodnetwork.com and search for "Balsamic Roast Pork Tenderloins". They come out juicy and flavorful! Happy cooking!

I just made pork chops last night (bone in). Here's a simple and quick marinade. Add soy sauce, a lime, and some shredded garlic to a freezer bag with your chops. Let sit for 30 minutes or so and then cook in a hot skillet (with oil).

The thing with pork is you don't want to overcook it because then it'll be tough but you don't want to undercook it because, of course, you can't eat it pink so you have to keep an eye on it. I usually butterfly the boneless peices so they're thinner and not so tough. And when you're picking it out at the store you can kind of tell if it's gonna be a good cut, sometimes they put some yucky cuts out so we just bypass those.

Have fun!

Slow cooker cranberry pork:
1 (16oz) can cranberry sauce
1/3 c french dressing (this sounded gross to me, but it's really good)
1 onion sliced
1 (3lb) boneless pork loin (or boneless ribs)

In a bowl stir together cranberry sauce, salad dressing, and onion. Put pork in crock pot, pour sauce mixture over pork.
Cover and cook on low for 6-8 hours. (mine usually only needs 6 hours). Serve over egg noodles or with rice.

Creamy Ranch pork chops:

4 pork chops, 1 tbsp. vegetable oil, paprika, 1 can cream of mushroom soup, 1/2 soup can of milk, 1 pkg. ranch salad dressing mix.

Heat oil in skillet, add chops and cook until browned. add soup, milk, and 1/2 pkg. of ranch dressing (I use whole pkg). Heat to a boil. Cover and cook on low for 10 mins. or until done. Sprinkle with paprika.

If you're interested, I have two others. Maple Pecan pork chops, and teriyaki pork tenderloin. Just send me a note and I'll send you the recipes :o)

My mom makes a delicious pulled pork. I am not a fan of pork either but I love this! She puts a pork tenderloin in the crock pot on low and adds Sweet Baby rays BBQ sauce....yuuuuuum. Once it is done cooking she just pulls it apart with a fork. Actually it just falls apart. You can add more or less sauce depending on your taste. We like to eat it on rolls, my favorite are potatoe rolls. I'm actually serving this at my twins b'day party...everyone loves it! My kids have been eating it since they were babies :) Hope this helps.