Country Pork Skillet
4 boneless pork chops, diced
1 12-oz jar pork gravy
2 Tbsp. ketchup
8 small red potatoes, diced
2 cups frozen mixed vegetables
In large skillet, brown pork; stir in gravy, ketchup and potatoes; cover and simmer for 10 minutes. Stir in vegetables; cook for 10-15 minutes longer, until vegetables are tender. Serves 4.
Honey-Glazed Pork Chops
4 porterhouse (bone-in loin) pork chops, 3/4 to 1-inch thick
Salt, to taste
Ground black pepper, to taste
2 Tbsp. packed brown sugar
2 Tbsp. honey
Nonstick cooking spray
Heat oven to 350. Sprinkle chops with salt and pepper.
Coat large skillet with nonstick cooking spray. Heat skillet over medium heat. Add pork chops. Cook until brown, turning once. Remove chops and place in 9 x 13 baking dish.
Combine brown sugar and honey in small bowl. Microwave on HIGH for 20 seconds; stir to combine. Spoon half of the honey mixture over tops of chops, spreading evenly.
Bake, uncovered, for 15 minutes. Turn chops; spoon remaining honey mixture over chops, spreading evenly. Bake until internal temperature is 160 degrees, 15-20 minutes.
To serve, spoon pan drippings over chops. Serves 4.
Cuban Pork Adobo Chops
6 New York (top loin) pork chops, 3/4-inch thick
1 cup lime juice
4 cloves garlic, minced
1 1/2 tsp. ground cumin
3/4 to 1 tsp. salt
1/4 tsp. black pepper
Olive oil, for grill grate
In a small bowl whisk together lime juice, garlic, cumin, salt, and pepper; transfer to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.
Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.
Remove chops from marinade (do not pat dry), discarding marinade from the bag. Grill chops directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees (medium rare) and 160 degrees (medium), followed by a 3-minute rest, about 8 to 11 minutes. Serves 6.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.