Air Fryer Mexican Pork Chops

Pork chops are always good and this recipes spices them up.  There's a hint of sweetness due to the brown sugar that caramelizes on the outside with the chili powder and cumin.



Mexican Pork Chops

4 pork chops
2 tbsp brown sugar
2 tsp chili powder
1 tsp cumin
t tsp salt 
1/2 tsp freshly ground pepper
In a small bowl, combine brown sugar, chili powder and cumin.  Dip pork chops in and place in your pre-heated air fryer.  Cook at 360° for 14-16 minutes or until the internal temperature reaches 145°.  Turn the chops over at 7 minutes.

Air Fryer Parmesan Pork Chops

My latest kitchen toy is an air fryer.  I have been wavering on buying one and my mother said she wants one so I thought if she's going to ask me questions on what to make and how, maybe I should have one myself.  Lets just say it didn't hurt when my arm was twisted to buy it.  So for my first meal, I went for recipes that I converted from my regular recipes and made in the air fryer.  The sweet potato fries were frozen from the grocery store but the recipe for the marshmallow dip is under dips here on the site.  The pork chops turned out great and cooked really fast.  I decided to cut the pork chops in half since I bought thick pork chops (these were even thicker than I thought they would be).  The air fryer gives them a nice crust on all sides that you aren't able to get by frying or baking.

Air Fryer Parmesan Pork Chops

2 thick cut pork chops, cut in half
1 large egg
1 tbsp water
1/2 cup Panko bread crumbs
1/3 cup grated Parmesan  cheese
1/2 tsp salt
1/4 tsp freshly ground pepper

Grab 2 soup bowls for dredging.  In the first, mix together the egg and water.  In the second, mix the Panko, Parmesan cheese and spices.  Dip the pork chops in the egg wash and then into the Panko mixture.  Place on a plate so all of the chops can go into the air fryer at once.  Preheat the air fryer to 350 degrees.  Place the pork chops in and since these are thick, cook for 8 minutes on each side.  Make sure the inside temperature gets to 145 degrees on the pork chops.

Instant Pot Apple Butter Pork Chops

I've fallen in love with my Instant Pot.  I bought it last year during Black Friday sales and tried to unpack it one time and the directions were overwhelming.  After listening to co-workers rave about their Instant Pots, I hit up YouTube and found it's much easier to watch a video for a couple minutes than to try to decipher the factory instructions.  These are the 4th meal I've made using the Instant Pot.  Super easy and it took less than a half hour for fork tender pork chops.  I happened to have 2 jars of apple butter and will be using my Instant Pot to make more this Fall.

Instant Pot Apple Butter Pork Chops

4 boneless pork chops
2 tbsp extra virgin olive oil
Salt & freshly ground pepper to taste
1/3 cup Dr Pepper
1 cup apple butter

Heat the olive oil and brown the seasoned pork chops on the saute setting.  Add in the Dr Pepper and brush the tops of the pork chops with the apple butter.  Close the Instant Pot and using the manual setting cook for 20 minutes.  Allow to sit for 10 minutes after it has finished.

Honey Chipotle Ribs

It’s grilling season.  These spicy ribs didn’t spend all day out on the grill though.  They started for 4 hours in the crock pot and just finished up for the crisp exterior and the final coating of bbq sauce to make them cooked perfectly.

Honey Chipotle Ribs

 

1 rack baby back ribs

¼ cup honey

Rub –

1 tsp chipotle powder

1 tsp sweet paprika

1 tsp garlic powder

1 tsp salt

½ tsp freshly ground black pepper

½ cup of your favorite bbq sauce

 

Cut ribs into 3 piece sections.  Brush the fronts and backs of the ribs with honey and then pat the rub into both sides.  Place in the crock pot for 4 hours set on medium.  Remove from the crock pot and place right on a hot grill.  Grill on both sides for  few minutes until you get a nice crisp exterior.  Baste with bbq sauce and allow to cook on for a few minutes.

Country Fried Pork Chops & Gravy

It’s always nice to change up recipes a little bit.  I’ve made country fried steaks and chicken many times but I was faced with the dilemma of what to do with pork chops so I decided to try it.  Wonderful results.   Moist pork chops, crispy coating and a delicious gravy.  I had 2 butterflied pork chops so I cut those in half and pounded them thin.

 

 

Country Fried Pork Chops & Gravy

 

4 thin cut pork chops

½ cup flour

1 large egg

½ cup milk

1 tsp salt

½ tsp freshly ground pepper

1/8 tsp cayenne

2 tbsp extra virgin olive oil

Season the pork chops on both sides.  Whisk together egg and milk in a bowl.  In a second bowl, whisk together  flour and seasonings.   Dip each pork chop in the milk, then the flour coating both sides and then repeat the milk bath and flour coatings a second time.  Place into a heated frying pan with the olive oil.  Fry until crispy on both sides, remove and let sit while you make your gravy using the drippings.

 

White gravy

Pork chop drippings

An additional 1 tbsp extra virgin olive oil

2 tbsp flour

1 cup milk

Whisk flour into drippings and olive oil.  Let cook for a minute.  Whisk milk into and keep whisking until it thickens.  Season per taste.

Peach Salsa Pork Chops

Last minute Christmas tasks and a lack of time to cook makes this a perfect weeknight dinner.    I had picked up mammoth pork chops (it was all they had, I normally prefer thinner ones) at the grocery store.    I happened to have a jar peach salsa in my pantry...time for an easy dinner.

 

 

Peach Salsa Pork Chops

 

2-4 center cut pork chops

1/3 cup peach salsa

Salt and freshly ground pepper

 

Season both sides of the pork chops and place in a greased baking pan.  Top with the salsa and bake at 350° for 30 minutes (40 minutes for thicker pork chops.  Let rest for 5 minutes before serving.

Cranberry & Wild Rice Stuffed Pork Chops

With fall right around the corner, literally...my food choices are turning more into oven oriented than grill.  I had some pork chops on hand and decided to stuff them with a wild rice and cranberry mixture which also happened to be in the pantry.  

Cranberry & Wild Rice Stuffed Pork Chops

2 butterflied cut pork chops

1/2 cup cooked wild rice

1/3 cup dried cranberries, chopped

1 tsp parsley

1 tbsp onion, minced

1/2 tsp salt

1/4 tsp freshly ground pepper

1/4 tsp thyme

Pound out the pork chops until they are 1/4" thick  Season pork chops on both sides.  In a small bowl, mix together the remaining ingredients.  Place a scoop into the center of the pork chops, fold over and secure with tooth picks.    In a heated frying pan, preferably one that you can place in the oven, brown the pork chops in 2 tbsp extra virgin olive oil.  Place the pan (or another baking dish) with the pork chops in the oven for 20 minutes at 350° to finish cooking.  

Grilled Mexican Pork Chops

Such a tasty way to make pork chops on the grill.  The spices darken so nicely and the brown sugar caramelizes to give the chops a sweet crust.  

Grilled Mexican Pork Chops

3 - 4 pork chops
1 tbsp dark brown sugar
1 tbsp chili powder
1/2 tsp salt
1/4 tsp freshly ground pepper to taste
1 tbsp extra virgin olive oil

In a small bowl, combine brown sugar, chili powder, salt and pepper.  Rub olive oil on both sides of the pork chops.  Grill over medium heat.

Dr Pepper Shredded Pork Chops

It was supposed to start raining/storming early today so I decided to try making the recipe for shredded pork chops that I tried a few weeks ago but with Dr Pepper this time.  It was as good as I expected it to be.  I did happen to have some Dr Pepper BBQ Sauce on hand ~ Dr Pepper BBQ Sauce recipe to top it with.  Double win.

Dr Pepper Shredded Pork Chops

3-4 pork chops

1 cup Dr Pepper

2 tbsp dark brown sugar

1/4 cup ketchup

1/4 cup onion, minced

1 clove garlic, minced

1/8 tsp crushed red pepper flakes

Salt and freshly ground pepper

Place pork chops at the bottom of your crock pot.  Season with salt and pepper.  In a bowl, mix together the remaining ingredients.  Pour over the top of the pork chops.  Cook on medium heat for 4 hours and then turn down to low for 3-4 hours.

Coca~Cola Shredded Pork Chops

These are awesome.  No other way to describe it.  I did not intend for them to fall apart on their own but I'm glad they did.  It would have only been better if I had toasted some buns, placed the meat on top and then poured a little juice over it before serving.  Next time I make these, I'm going to try using Dr Pepper.

Coca~Cola Shredded Pork Chops

4 sirloin pork chops

1 cup Coca~Cola

2 tbsp dark brown sugar

1/4 cup ketchup

1/4 cup onion, minced

1 clove garlic, minced

1/8 tsp crushed red pepper flakes

Salt and freshly ground pepper

Place pork chops at the bottom of your crock pot.  Season with salt and pepper.  In a bowl, mix together the remaining ingredients.  Pour over the top of the pork chops.  Cook on medium heat for 4 hours and then turn down to low for 3-4 hours.

Raspberry Bacon Jam

So we've all seen it.  Some have even tried it.  I was one of those that had not.  I decided to pick up an extra pound of bacon this week to try my hand at it and since my favorite vinegar is a Raspberry Wine one...game on.  And it will be a good game time snack tonight while watching the Wild game.  The only thing I would change is to add a little bit more of the crushed red pepper flakes.  Sweet & heat always works for me.  I cooked it in a crock pot but you can easily make it in a pan on top of the stove.

Raspberry Bacon Jam

1 pound thick-sliced bacon
1/2 cup onion, minced
2 garlic cloves, minced
1 tsp Ancho Chili Pepper
1/3 cup Raspberry Wine Vinegar
1/2 cup dark brown sugar
1/8 tsp crushed red pepper flakes


Slice bacon into 1/2" pieces (I just cut through the entire pound instead of individual slices).  Cook until the fat has been rendered off over medium heat.  Drain on a plate lined with paper towels.  I cooked in two batches.  Place in your crock pot with the dark brown sugar and Raspberry Wine vinegar.  Drain all except 2 tbsp. of bacon grease in your frying pan.  Cook the onions until translucent and then add in the minced garlic and cook for another minute.  Add into the crock pot.  Stir in the spices and allow to cook for a couple hours over medium heat.  You can leave this chunky or pulse a few times in your food processor.  Refrigerate the bacon jam.  You can heat it to serve or it tastes fine cold too.

Cracker Pork Chops

The weather is finally beautiful for a couple days and instead of grilling, I opted to stain the decks so they are already for the warm months ahead.  I also managed to turn a nice shade of pink so spending time outside grilling wasn't appealing because the nice pink would turn to red, even with sunscreen.  For this recipe, I actually used one butterflied thick pork chop.  I cut it into 4 pieces and pounded it thin.  Perfect portion size that way.  Or you can use 4 pork chops, although you might have enough crumb and egg mixture for up to 6 chops.  You'll notice I only added 1/4 tsp of salt.  This is because the crackers are salty and adding more might be too much for some people.  You'll love using the plastic bag and aluminum foil lined pan.  It makes clean up very, very easy.

Cracker Pork Chops

4-6 pork chops
1 sleeve Ritz crackers, crushed
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp freshly ground pepper
1 tsp parsley
1 pinch cayenne

1 large egg
1 tsp water

In a quart size zippered plastic bag, crush the crackers. Add in the spices, seal and shake until it's all evenly mixed.  Whisk the egg and water together in a bowl that you can dip the pork chops in.  Dip both sides of each pork chop one at a time.  Place in the plastic bag, seal top and shake.  Place in an aluminum foil lined pan.  Add a little extra of the cracker mixture to the top of each chop.  Bake for 35-40 minutes at 350°.

Apple Cider Glazed Pork Chops

Apples and pork always go well together.  This is an apple cider glaze that you place on top of the chops after you fry, bake or grill them.  It will caramelize so you don't want the glaze to make contact with your cooking surface or else it might stick.

Apple Cider Glazed Pork Chops

4 pork chops
salt & freshly ground pepper
extra virgin olive oil 

Grill or bake your pork chops until fully cooked.  While they are cooking, mix together the following ~

1/2 cup apple cider
1/2 cup dark brown sugar
1 tbsp soy sauce
1/2 tsp ground ginger
1/4 tsp ground crushed red pepper

Cook to a simmer.  In a small bowl, mix together 1/4 cup cold water and 2 tsp cornstarch.  Whisk into cider mixture.  Cook until it thickens.  Brush onto cooked pork chops.

Crock Pot Sour Cream Pork Chops & Gravy

If you like pork chops so tender that you do not need a knife...this is the recipe for you.  Lots of flavor and oh, so tender.  I found a sale on sirloin pork chops but any kind will do.  The gravy is just as good as the pork chops. 

Crock Pot Sour Cream Pork Chops & Gravy

4 sirloin cut pork chops

2 tbsp extra virgin olive oil

Salt and freshly ground pepper

Vegeta (if you have, if not a pinch of garlic powder)

Heat up a frying pan to brown the pork chops with olive oil.  Season the pork chops on both sides and place in the hot pan.  Brown on both sides before placing in the crock pot with 2 cups of chicken stock.  Allow to cook over medium heat for 4 hours.  Remove the pork chops and strain the drippings into a medium saucepan.  

Mix together -

2 tbsp flour

1 cup sour cream

Gradually stir the sour cream mixture into the chicken/pork stock over medium heat.  Heat until thickened, stirring frequently.

Teriyaki Pork Chops

Lots of flavor and tenderness are in these marinaded pork chops.  I marinaded them overnight but it would also work to put it together in the morning so they are ready for after work during the week.

Teriyaki Pork Chops

2-3 pork chops 
1/2 cup pineapple juice
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp soy sauce

Place all the ingredients in a quart size plastic bag that can seal.  Place in refrigerator overnight or for 4-8 hours.  Grill, fry or bake pork chops.

Grilled Tuscan Pork Chops

Easy preparation and easy clean up...what could be better than enjoying these pork chops loaded with flavor?  

Grilled Tuscan Pork Chops

2-4 thick pork chops
3 tbsp extra virgin olive oil
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
2 tbsp honey
1 tsp oregano 
1 tsp sea salt
1/2 tsp freshly ground pepper
1/4 tsp garlic powder or 1 garlic clove, minced
1/8 tsp crushed red pepper flakes

Combine everything, except the pork chops, in a large plastic bag that you can seal.  Make sure that it is all mixed together completely before adding in the pork chops.  Allow to marinade for 4 hours in the refrigerator before removing and getting ready to grill.  Remove from marinade and shake off any excess.  Grill until the internal temperature reaches 145°.

Coca-Cola Ribs & BBQ Sauce

I've created recipes using my favorite wake up beverage for beans and roast beef so I wanted to try using it for ribs.  Not only just marinating the ribs in Coke, but also creating a bbq sauce to baste them with.

Coca-Cola Ribs & BBQ Sauce

Cut ribs into 4 rib pieces.  Place in a large plastic bag that seals and add in one can of Coca-Cola.  Marinate overnight or for at least 8 hours.  Place ribs in a crock pot for 2 hours with juices from bag and heat on medium high.  Remove from crock pot and grill for about 15 minutes, basting with the BBQ sauce below.


Coca-Cola BBQ Sauce

1/2 cup Coca-Cola
1/2 cup ketchup
1/2 cup dark brown sugar
1 tbsp chili powder
1/2 tsp freshly ground black pepper
1/4 tsp ground mustard

Combine all of the ingredients in a small saucepan and bring to a simmer.  Cook until it thickens.

Orange Honey Glazed Pork Chops

You would think with honey as one of the main ingredients of the glaze that these pork chops would turn out sweet.  That's not the case.  The orange juice and ground ancho chili pepper take out the sweet flavor and give it the right combination of orange and a mild heat.  Plus you can make this marinade after work, let it sit in the refrigerator for a half hour and it's ready for the grill, oven or frying pan.

Orange Honey Glazed Pork Chops

1/3 cup orange juice (I used the juice from one large orange)
1 tsp orange zest
1/3 cup honey
1 tsp ground ancho chili pepper
1 1/2 tsp sea salt
1/2 tsp garlic powder

Mix all the ingredients in a large sealable plastic bag.  Add in 2-6 pork chops and allow to marinade in the refrigerator for at least a half hour.  Remove from marinade and shake off any excess.  Cook with your preferred method.  You can save some extra marinade (before you add in the pork chops) to brush on chops if you desire.

Country Fried Pork Chops

The weather finally shows signs that Spring might actually turn out ok after all the cold and rain.  Grilling season will begin shortly but until then, this is something I made last weekend.

Country Fried Pork Chops

2-4 pork chops

Whisk together in one bowl ~

1 large egg
1/4 cup milk

In a second bowl ~

1/4 cup flour
1 dash cayenne
1/4 tsp baking powder
1/4 tsp garlic powder1/4 tsp freshly ground black pepper
1/2 tsp salt

Dip pork chops in the egg mixture and then in the flour mixture before placing in a hot frying pan with 2 tbsp extra virgin olive oil.  Cook until 145°.  Remove from pan and keep warm until gravy is ready.  In the same pan, add in another tbsp of extra virgin olive oil and whisk in 1/4 cup flour.  Gradually whisk in 2 cups milk.  Add in salt and freshly ground pepper to taste.  Cook until thickened.

Raspberry Sauce for Pork Chops

And it would work well for a pork roast also.  Naturally I couldn't resist adding in a little heat.  I just pan fried the pork chops in extra virgin olive oil with sea salt, freshly ground pepper and a pinch of Vegeta.

Raspberry Sauce for Pork Chops

1/3 cup seedless raspberry jam
1 tbsp lemon juice
1 tbsp raspberry vinegar
1/4 tsp crushed red pepper flakes

Put all the ingredients in a small sauce pan.  Cook over medium heat until it reduces and thickens.