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You can pair those balsamic glazed pork chops with almost any side dish, but they’ll be especially impressive with roasted pears and radicchio. Put it all together, and yu’ll have a restaurant-ready plate for a fraction of the cost.

It’s possible to keep a pork chop healthy while making it gourmet. These are pan-seared with a bit of olive oil, basted in butter, and then coated in balsamic vinegar until it gets thick and syrupy.

The tea is first reduced with water and honey, and then the mixture coats dried figs and raisins. After that, the tea and spices on the inside of the second bag become the pork chop coating.

In the dead of winter, these spiced pork chops will be sure to warm you up. And you won’t believe how easy it is to infuse them with flavor using an ordinary tea bag.

First, season with salt to pull moisture out of the pork, and then let it sit in the coating mixture for a few minutes until it sticks. Meanwhile, heat up an oven-proof pan, and fry them in oil until the outside turns golden brown.

Be sure to wait until the oil is heated enough – wait until it starts to shimmer. Lay the pork chops in the pan, and leave them to sear for several minutes. Flip to finish the other side, and wrap them in foil to gently finish. That way your pork chops won’t be overdone.

All you need for amazing pork chops is a good frying pan. Aside from that, this recipe only requires salt, pepper, and olive oil. That means the only thing to focus on is your cooking technique.

Most recipes will have you butterfly them before cooking, but here, the pork chops are cooked first before the bone is removed and they’re sliced open. Flatten each pork chop out to make a butterfly shape, and fill the middle with kale, which has been prepared by boiling with a smoked ham hock.

When you butterfly pork chops, you don’t need to have your salad on the side. Instead you can stuff kale right in the middle of the meat.

When the chops are almost finished, you can shave off a few minutes by searing the meat over direct heat. Either way, you’ll want to pull the pork chops when they have an internal temperature of about 140°F. Then let them rest for a few minutes to finish.

The macros are for four pork chops, but if your Crockpot is large enough, you can cook six chops this way with the same amount of applesauce.

If you have a slow cooker , it takes no effort to make perfect pork chops. Seriously, just dump them into the crock with applesauce. Leave them to cook on low all day, and in the evening you’ll have juicy and tender pork chops.

After you cook them for a few minutes on each side, remove the chops from the grill. Quickly cover them with foil so they can finish cooking while they rest. In about ten minutes, your grilled pork chops will be tender and juicy.

Get the flavor and crispy breaded outside you love from fried pork chops, only with less grease. They’re family-friendly in every way: kids love them for the simplicity, and adults will be thrilled with the macros.

These are pork chops like you’ve never tasted them before. One bite will take you to a tropical location thanks to mango, pineapple, and orange relish. And in the skillet, the pork chops are seared and then glazed with orange juice and honey.

Dice them up with red onion, garlic, and basil to make the bruschetta topping. Let that marinate in olive oil and balsamic vinegar while the pork chops are grilled. When they’re nearly finished, the chops are treated like the bread in bruschetta – covered in mozzarella, and place under the boiler to get awesomely melty.

And they make the best of the classic flavor combo of apples and pork chops with fresh apples, apple juice, and apple cider vinegar. The recipe uses fresh sprigs of rosemary and sage, but you could use a teaspoon each of the dried herbs instead.

If you think pork is boring compared to other proteins, the cookbook Beyond Bacon: Paleo Recipes That Respect the Whole Hog will change your mind. Try these braised pork chops, for example, which double up on the pork with bacon.

When your stomach starts to grumble, just remove the chops from the marinade and throw them on the grill, or into a grill pan. While they cook, you’ll have time to make a quick side like a green salad or grilled veggies.

A simple pork chop marinade will make a huge difference at dinnertime. Mix it together the night before or first thing in the morning, and leave the pork chops to marinate for at least four hours.

You’ll want to make the most of this amazing bourbon glaze by serving with roasted vegetables, which will benefit from rolling around on the plate to pick up any excess.

Like most glazes for pork, this one uses brown sugar and maple syrup. But you can take it easy on the sweetness because there’s also bourbon in the mix.

There’s so much going on in this entrée that you hardly need a side to feel satisfied. That means you can keep it simple if you want to add calories and serve these Southwestern pork chops with black beans or brown rice.

Since these pork chops are smothered in two kinds of cheese and topped with bacon, they aren’t low in fat. But you’ll want to indulge in this dinner when you’re watching those carbs.

While artificial sweeteners may not be as dangerous as some people claim, studies suggest that regular consumption of these chemicals may indeed be harmful to our health and that more research is needed.

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