Best 3 Pork Chops And Dressing Recipes

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Pork chops and dressing is a classic comfort food dish that is enjoyed by people of all ages. The combination of juicy pork chops and flavorful dressing is sure to please even the pickiest of eaters. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a holiday gathering, pork chops and dressing is a great choice. With so many different recipes to choose from, you are sure to find one that suits your taste.

Here are our top 3 tried and tested recipes!

PORK CHOPS WITH TOASTED SPICE RUB AND APPLE DRESSING



Pork Chops with Toasted Spice Rub and Apple Dressing image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

4 (12-ounce) center-cut pork chops
Gray salt
2 tablespoons Toasted Spice Rub, recipe follows
2 tablespoons extra-virgin olive oil
1/3 cup dry white wine
1/2 cup Honey Roasted Apple Sauce, recipe follows

Steps:

  • Preheat the oven to 350 degrees F.
  • Season both sides of the pork chops with salt and toasted spice rub.
  • Heat the oil in an ovenproof skillet over medium heat and sear the pork chops until golden brown, about 4 minutes on 1side and 1 minute on the other side. Place pork chops on baking sheet. Remove excess oil from skillet.
  • Bake the chops until just cooked through, about 8 to 10 minutes. Remove to a serving platter.
  • Over medium heat, add the wine to the skillet, stir, and reduce to 1 to 2 tablespoons; add the apple sauce and bring to a simmer. Spoon over each chop.
  • Toasted Spice Rub
  • 1/4 cup fennel seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup pure California chili powder
  • 2 tablespoons kosher salt
  • 2 tablespoons ground cinnamon
  • Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel begins to turn light brown, add the red pepper flakes, and toss several times. Immediately turn the spice mixture out onto a plate to cool.
  • Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
  • Keep the spice mix in a glass jar in a cool, dry place, or freeze.
  • Note: If you have an exhaust fan over your stove, turn it on before you start toasting the spices. Be careful not to inhale the fumes once you add the red pepper flakes.
  • Yield: 1 cup
  • 12 apples, Gravenstein or McIntosh
  • 2 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon finely ground sea salt, preferably gray salt
  • 1/3 cup honey
  • Preheat oven to 425 degrees F.
  • Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks, place in a large bowl. Heat a large skillet or roasting pan over medium-high heat. Add the butter. When the butter begins to brown, add lemon juice, then add the apples and salt. Cook until the apples just begin to color, about 4 minutes. Stir in the honey. Roast the apples in the oven until soft and lightly caramelized, about 12 minutes. Fork mash for a chunky version or puree in food processor for a smoother sauce.
  • Serve warm, room temperature or cold.

PORK CHOPS WITH PECAN CORN BREAD DRESSING AND CIDER GRAVY



Pork Chops with Pecan Corn Bread Dressing and Cider Gravy image

Categories     Nut     Pork     Sauté     Pork Chop     Pecan     Fall     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

4 1/2 cups coarsely crumbled (1/2-inch pieces) corn bread
1 celery rib, coarsely chopped
1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
2 tablespoons unsalted butter
1/4 lb fresh shiitakes, stems discarded and caps coarsely chopped
2 cups chicken broth
1 cup pecans (4 oz), coarsely chopped and toasted
1 1/2 teaspoons finely chopped fresh sage
3 tablespoons finely chopped fresh flat-leaf parsley
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper
2 to 3 tablespoons olive oil
6 (1-inch-thick) rib pork chops
2/3 cup unfiltered apple cider
1 tablespoon cornstarch mixed with 3 tablespoons cold water

Steps:

  • Preheat oven to 325°F.
  • Lightly toast corn bread in a shallow baking pan in middle of oven until dry and pale golden, 15 to 20 minutes. Remove from oven.
  • Increase oven temperature to 375°F.
  • Sauté celery, onion, and bell pepper in butter in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and beginning to brown, about 5 minutes. Stir in shiitakes and sauté, stirring, until tender, 2 to 3 minutes. Add 1 cup broth and deglaze skillet by boiling, stirring and scraping up brown bits. Add corn bread, pecans, sage, parsley, salt, and pepper and toss well, then transfer to a buttered 3-quart gratin dish or large baking pan.
  • Heat 1 1/2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking. While oil is heating, pat dry 3 pork chops and season with salt and pepper. Brown chops, turning once, about 6 minutes total, then arrange on corn bread. Brown remaining 3 chops in same manner, adding more oil if necessary. Reserve skillet.
  • Roast chops on corn bread in middle of oven until pork is just cooked through, 18 to 22 minutes. After pork has roasted 10 minutes, pour off fat from skillet and heat skillet over moderately high heat until hot. Add cider and deglaze skillet by boiling, stirring and scraping up brown bits, then add remaining cup broth. Stir cornstarch mixture and add to hot cider mixture. Bring sauce to a boil, whisking constantly, then boil, whisking, 1 minute and season with salt and pepper.
  • Serve chops and dressing with sauce on the side.

PORK CHOPS AND DRESSING



Pork Chops and Dressing image

Make and share this Pork Chops and Dressing recipe from Food.com.

Provided by MJMommy13

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless pork chops
1 tablespoon olive oil
1 chopped onion
1/2 cup chopped celery
4 ounces sliced mushrooms
3 cups herb-seasoned stuffing cubes
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can water

Steps:

  • Brown chops in oil and remove from pan, place in bottom of casserole dish. Add veggies to same pan and cook until soft. Add mushroom soup and stuffing cubes. Stir, scraping bottom of pan. Add enough water to make desired consistency. Top pork chops with dressing and bake at 350° for 1 hour.

Tips:

  • Choose the right pork chops: Bone-in pork chops are more flavorful but take longer to cook. Boneless pork chops are more tender and cook more quickly, but they can dry out more easily.
  • Season the pork chops well: Pork chops can easily become bland, so it's important to season them well before cooking.
  • Cook the pork chops over medium heat: High heat will cause the pork chops to overcook and become dry. Medium heat will allow the pork chops to cook through without drying out.
  • Use a meat thermometer: The best way to ensure that the pork chops are cooked through is to use a meat thermometer. Pork chops should be cooked to an internal temperature of 145 degrees Fahrenheit.
  • Let the pork chops rest: After cooking, let the pork chops rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in more tender and flavorful pork chops.

Conclusion:

Pork chops are a versatile and delicious cut of meat that can be cooked in a variety of ways. With the right seasoning and cooking techniques, pork chops can be a quick and easy weeknight meal or a special occasion dish. Whether you're grilling, pan-frying, or roasting pork chops, be sure to follow these tips for perfectly cooked pork chops every time.

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