Tired of dry, bland pork chops? Try one of these recipes for a delectable dinner.
Pork chops are not the easiest foods to prepare and come out tasting spectacular. But with the right recipe, you can make great tasting pork chops that even kids will love. Try Orange Pork Chops or Pepper and Pork Chop Packets tonight!
Orange Pork Chops
Orange Pork Chops have a sweet, citrusy taste. Buy boneless, thin-slice pork chops for the best results.
Ingredients:
- 1 teaspoon olive oil
- 4 to 6 thin, boneless pork chops
- 1 onion, chopped
- 1 cup Minute Rice
- 1 can chicken broth
- 1 cup (8 oz.) orange juice
- 1 1/2 teaspoon parsley
- 1 orange, cut in slices
Procedure:
- Brown the pork chops in oil in a large skillet. Turn to cook both sides.
- Add the onion to the pan around the pork chops and cook onions until soft.
- Next, add the chicken broth, orange juice, 1 teaspoon of parsley and the rice.
- Make sure rice gets covered in the liquid. Heat the ingredients to a boil. Cover the skillet and cook at a low simmer for 10 minutes.
- Serve the pork chops and rice on a plate topped with orange slices and the remaining parsley. For a nice presentation, cut the oranges into slices, then cut the rind in one location and twist both ends in different directions before placing them on top of the pork chops.
Pepper and Pork Chop Packets
Pepper and Pork Chop Packets make for a fun presentation because everyone's food is prepackaged in a little tinfoil wrap with hot cooked rice on the side. They can be made in the kitchen or out on the grill.
Ingredients:
- 4 to 6 large squares of tinfoil
- 1 small onion, thinly sliced
- 4 to 6 thin, boneless pork chops
- salt and pepper
- 1 can cream of mushroom soup
- 1 tablespoon soy sauce
- 1 tablespoon worcestershire sauce
- 1 medium green bell pepper, sliced into rings
- Hot cooked rice (approximately 2 cups)
Procedure:
- Preheat the oven to 450 degrees or your grill to medium-high. Lay out your tinfoil squares.
- Center an onion slice on each sheet of tinfoil. Place a pork chop on top of each onion, sprinkle the meat with salt and pepper.
- In a bowl, mix the cream of mushroom soup, soy sauce, and worcestershire sauce until well combined. Spoon the creamy mixture over the pork chops.
- Top each pork chop with a slice or two of green pepper.
- Fold up the tinfoil, allowing for some empty space inside each packet. Meet the edges of the tinfoil on top and roll them together and down to seal and keep juices from oozing out during cooking. Bake the pork chop packets for 16 to 18 minutes on a cookie sheet in the oven or place them in a covered grill for 10 to 12 minutes. Serve with hot cooked rice.
The copyright of the article Pork Chop Recipes in Dinner Recipes is owned by Kelly Whitt. Permission to republish Pork Chop Recipes must be granted by the author in writing.
