Quick Pork Saute with Blackberries

After trying the Blueberries & Filet Recipe, I just knew this had to be a phenominal dish. I made this last night for dinner and there were rave reviews from all across the table! This one is going into the front of my "every day" cookbook.

Ingredients

• 4 pork chops, 1/2 inch thick, trimmed of fat
• 1/4 teaspoon salt, or to taste
  
• 1/4 teaspoon freshly ground pepper
  
• 3 teaspoons extra-virgin olive oil, divided
  
• 1/3 cup finely chopped shallot (1 large)
  
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  
• 1/2 cup brewed black tea
• 1/2 cup blackberry juice
• 1/2 cup reduced-sodium chicken broth
  
• 2 tablespoons balsamic vinegar
  
• 1 1/2 teaspoons cornstarch
  
• 1 1/2 teaspoons water
  
• 1 cup fresh Blackberries
• 2 teaspoons butter

Recipe Directions

Season pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate. (Do not wash skillet.) Add remaining 1 teaspoon oil to the pan. Add shallot and thyme; cook, stirring, for 30 seconds. Add tea, black blackberry juice, broth and vinegar; bring to a boil, scraping up any browned bits. Cook, stirring occasionally, for 5 minutes to reduce sauce and intensify flavor. Mix cornstarch and water in a small bowl. Add to the sauce and stir until lightly thickened. Reduce heat to low. Add blackberries and butter. Simmer, stirring, just until the butter has melted. Return the pork chops and any accumulated juices to the pan; turn to coat with sauce. Serve immediately.

Source:Blackberries and Pork Chop Recipe

Pork Chops with Savory Apple Stuffing

Great recipes really don't get any easier than this! If you think this might be a little on the sweet side for you, you can always substitute the ground cinnamon with paprika. I love the other white meat!

Ingredients

• 1 cup applesauce
  
• 1/2 cup water
  
• 2 tbsp. margarine or butter, melted
  
• 1 stalk celery, chopped
  
• 2 tbsp. raisins
  
• 4 cups herb seasoned stuffing
  
• 4 pork chops, 3/4 inch thick
  
• ground ground cinnamon
  
• Apple slices for garnish

Recipe Directions
Mix applesauce, water, margarine, celery and raisins. Add stuffing. Mix lightly. Spoon into 2-quart shallow baking dish. Arrange chops over stuffing. Sprinkle paprika over chops. Bake at 400°F. for 35 min. or until chops are no longer pink. Garnish with apple slices.
Source:Buffalo Salad

Pork Chops with Gorgonzola and Pears

Pork chops can be prepared in so many delicious ways, it's impossible to pick a favorite! This dish is frequently used in my home because of the nice mixture of flavors the fruit and cheese bring to the pork chops. Aftrer a meal this satisfying, you won't even want dessert!

Ingredients

• 4 pork chops, cut 3/4 to 1 inch thick
• Sea salt, kosher salt, or salt
  
• 2 Tbsp. olive oil
  
• 2 medium ripe pears, peeled, cored; each pear cut into 8 wedges
  
• 2 Tbsp. butter
  
• 1/4 cup dry white wine or apple juice
  
• 1/4 cup whipping cream
  
• 8 oz. creamy Gorgonzola or blue cheese, cut up
  
• Freshly ground black pepper
  
• Additional Gorgonzola cheese, cut into chunks

Directions:
Sprinkle pork chops with salt. In a 12-inch skillet cook pork chops in hot oil over medium heat for 5 minutes. Turn chops and cook 5 minutes more or until browned and juices run clear (160 degrees F). Transfer chops to a serving platter. Drain fat from skillet. In same skillet cook pear wedges in butter over medium-high heat for 5 minutes or until browned, turning once. Add pears to platter. For sauce, add wine and cream to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, 1 to 2 minutes until slightly thickened. Add the 8 ounces Gorgonzola; whisk until cheese is almost melted. Remove from heat. Serve with pork and pears. Sprinkle with pepper; serve with additional cheese. Makes 4 servings.
Source:Pork Chops, Cheese and Fruit

Easy Oven Fried Pork Chops

Breaded Pork Chops prepared in the oven were a staple food in my house growing up. My Oma always seemed to make the best Schnitzel, but she preferred to use veal chops, and I am not a huge fan of them . This recipe is very similar to the one Oma has used for all these years, but I'm using pork chops instead. Not only are they more flavorful in my opinion, they are more economical as well. I know Oma would be in favor of that!

Ingredients

• 1 egg
  
• 2 tablespoons fat-free milk
  
• 1 cup packaged corn bread stuffing mix
  
• 4 pork loin chops, cut 1/2 inch thick (1 to 1-1/2 pounds total)
  
• 1 20-ounce package frozen roasted russet potato pieces

Directions:
Preheat oven to 425 degrees F. Meanwhile, in a shallow dish, beat egg with a fork; stir in milk. Place dry stuffing mix in another shallow dish. Trim fat from chops. Dip pork chops into egg mixture. Coat both sides with stuffing mix. Arrange pork chops in a single layer in one side of a 15x10x1-inch baking pan. Add potato pieces to the other side of the same pan, mounding potatoes as needed to fit. Bake, uncovered, for 20 minutes or until pork is done (160 degrees F) and potatoes are lightly browned and crisp, turning pork and stirring potatoes once. Makes 4 servings.
Source:Easy oven fried pork chops