January 11 – Featured Recipes 11 Jan 12

AIR-FRIED PORK CHOPS – serves 4
- from cdkitchen.com

You’ll need:

  • 4 pork loin chops (3/4-inch thick)
  • 1/2 cup Dijon mustard
  • 1 cup Italian bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

Preheat the oven to broil. Thickly coat pork chops with Dijon mustard.

In a shallow bowl, combine bread crumbs and seasonings. Dredge pork chops in crumbs.

Arrange pork chops on a wire rack set on top of a sheet pan. Place under broiler and cook on both sides until coating is brown, about 5 minutes on each side.

 

AUTUMN PORK CHOPS – serves 4
- from cdkitchen.com

  • 1 tablespoon vegetable oil
  • 4 pork chops, 3/4″ thick
  • 1 can cream of celery soup
  • 1/2 cup apple juice or water
  • 2 tablespoons spicy-brown mustard
  • 1 tablespoon honey
  • 1 dash freshly ground black pepper
  • 4 cups hot cooked medium egg noodles

Heat oil in skillet. Add pork chops and cook until browned.

Add soup, apple juice, mustard, honey and pepper. Bring to a boil. Cover and cook over low heat 5 minutes or until done. Serve with noodles.

 

BAKED PORK MOZZARELLA – serves 6
- from cdkitchen.com

  • 1 envelope dry onion soup mix
  • 1/3 cup dry bread crumbs
  • 1/8 teaspoon black pepper
  • 1 egg
  • 2 tablespoons water
  • 6 boneless pork chops, 3/4 in. thick
  • 1 1/2 cup your favorite spaghetti sauce
  • 1 cup shredded mozzarella cheese

On waxed paper, combine soup mix, bread crumbs and pepper.

In a shallow dish, beat together egg and water. Dip chops into egg mixture; coat with soup mixture.

In a 2 qt. oblong baking dish, arrange chops. Bake at 400 degrees F for 20 minutes.

Pour spaghetti sauce over chops. Sprinkle with cheese. Bake 5 minutes or until chops are no longer pink and sauce is hot and bubbling.

 

BLACK PEPPER AND BALSAMIC PORK CHOPS – serves 4
- from cdkitchen.com

  • 4 pork chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 cloves garlic, thinly sliced
  • 1 cup onions, chopped
  • 1/4 cup chicken broth
  • 1/2 cup balsamic vinegar
  • 1 teaspoon thyme

Sprinkle the chops with salt and pepper. Heat the oil in a large nonstick skillet over medium heat, add the chops and cook 4-5 minutes on each side, or until golden brown. Transfer to a plate.

Add the garlic and onion to the skillet and cook, stirring, 1 minute, add the broth, vinegar and thyme, and cook, stirring and scraping the bits up from the bottom of the pan, for 2 minutes, or until the liquid has thickened to the consistency of syrup. Return the chops to the skillet and turn them over once to completely coat them in the glaze.

To serve, drizzle any glaze remaining in the pan over the pork.