Pork Chops, Family Style

Southern Living, Feb 2004 by Briscoe, Cynthia Ann

These tender, juicy favorites make great meals.

Pass the plate-it's time for a pork chop supper! Baking and grilling give these recipes juicy results. When grocery shopping, look for the family pack, and freeze unused chops for another time. CYNTHIA ANN BRISCOE

FLAVORFUL CRUSTED PORK CHOPS

MAKES 4 SERVINGS

PREP: 25 MIN., COOK: 20 MIN., BAKE: 12 MIN.

4 (1-inch-thick) bone-in pork chops

½ teaspoon salt

½ teaspoon pepper

3 tablespoons olive oil, divided

2 tablespoons Dijon mustard

1 cup soft breadcrumbs

¼ cup minced parsley

2 garlic cloves, minced

¼ cup minced onion

½ (8-ounce) package sliced fresh mushrooms

1 ½ tablespoons all-purpose flour

½ cup dry white wine

1 teaspoon tomato paste

1 (14 ½-ounce) can reduced sodium beef broth

SPRINKLE both sides of pork chops evenly with salt and pepper.

COOK chops in 1 tablespoon hot oil in a nonstick, ovenproof skillet over medium-high heat 2 to 3 minutes on each side. Remove skillet from heat. Brush tops of pork chops evenly with Dijon mustard.

COMBINE breadcrumbs, parsley, garlic, and remaining 2 tablespoons olive oil in a medium bowl. Press crumb mixture evenly over tops and sides of pork chops.

BAKE at 400° for 10 to 12 minutes or until done. Remove skillet from oven; remove pork chops, and keep warm.

SAUTE onion and mushrooms in skillet over high heat 7 to 8 minutes. Reduce heat to medium low, add flour, and cook, whisking constantly, 1 minute. Whisk together wine and tomato paste. Add to skillet, whisking constantly. Whisk in broth, and cook, whisking constantly, 5 minutes or until mixture is thickened. Arrange pork chops on individual plates, and spoon sauce on top. GILDA LESTER WILMINGTON, NORTH CAROLINA

GREEK-STYLE BAKED PORK CHOPS

MAKES 4 SERVINGS

PREP: 20 MIN., COOK: 4 MIN., BAKE: 10 MIN.

½ cup bottled diced roasted red bell peppers

1 tablespoon chopped fresh parsley

2 tablespoons olive oil

2 teaspoons grated lemon rind

1 tablespoon fresh lemon juice

2 teaspoons minced garlic

½ teaspoon dried oregano

¼ cup all-purpose flour

1 teaspoon coarsely ground pepper

4 (¾-inch-thick) center-cut pork chops

½ cup crumbled feta cheese

1/3 cup kalamata olives, chopped

STIR together first 7 ingredients.

STIR together flour and pepper. Coat both sides of pork chops evenly with flour mixture. Cook pork chops in a lightly greased ovenproof skillet over medium heat 2 minutes on each side. Spoon red bell pepper mixture over pork chops.

BAKE, covered, at 400° for 5 minutes. Combine feta cheese and olives in a small bowl. Spoon mixture evenly over pork chops, and bake, covered, 5 more minutes. JANE ALVARADO DALLAS, TEXAS

BOURBON-GLAZED PORK CHOPS

MAKES 6 SERVINGS

PREP: 10 MIN., CHILL: 30 MIN., GRILL: 12 MIN., COOK: 2 MIN.

½ cup firmly packed light brown sugar

3 tablespoons Dijon mustard

2 tablespoons soy sauce

2 tablespoons bourbon

½ teaspoon salt

¼ teaspoon pepper

6 (1-inch-thick) bone-in pork chops

STIR together first 6 ingredients in a shallow dish or large zip-top plastic bag; add pork chops. Cover or seal, and chill 30 minutes, turning once.

REMOVE pork from marinade, reserving marinade.

GRILL pork, covered with grill lid, over medium-high heat (350° to 400°) about 10 to 12 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once.

BRING reserved marinade to a boil in a small saucepan, and cook, stirring occasionally, 2 minutes. Pour over chops before serving. NANCY MATTHEWS GRAYSON, GEORGIA