Smothered Pork Chops are pan-seared, then baked until tender and smothered in a rich, thick onion gravy. Full of flavor, you will LOVE these glazed chops!

Smothered Pork Chops, how I love thee! Pan-seared, bone-in pork chops, baked until tender, and smothered in a rich, thick onion gravy. How could I NOT love you?

I found this recipe for smothered pork chops in a cookbook I got for my birthday.  The photo in the cookbook LOOKED really good, and the recipe sounded wonderful, so I gave it a try.  Wow… were they ever YUMMY!  Tender and packed with flavor, this pork chop dinner for two was a winner!

There are a few steps involved in making these smothered pork chops, but it’s actually easy to prepare if you prep everything before beginning. You will LOVE the finished dish! The recipe, as written, serves two, but is EASILY doubled.  Here’s how to make this delicious pork dish:

Scroll Down for A Printable Recipe Card At the Bottom Of The Page

How To Make Smothered Pork Chops

Preheat oven to 300° F.  While oven is preheating, mix paprika, onion powder, salt, pepper, and cayenne pepper in a small bowl.  Pat the pork chops dry with a paper towel, then rub both sides with spice mix, to evenly cover meat.

Place the oil in an ovenproof 10 inch skillet. Heat oil on medium-high heat until it just begins to smoke. Place the chops into the skillet and cook each side 3-5 minutes until well browned. Transfer the chops to a plate and keep warm, but DO NOT clean out skillet.

Add butter to the skillet and melt, on medium heat.  Add the onion slices; cook them for 8-10 minutes until well browned.

Once the onions have browned fully, stir the thyme and minced garlic into the skillet.  Cook, stirring constantly for 30 seconds.

Add Broth To Make The Sauce

Add 1/2 cup beef broth (reserve the remaining Tablespoon of broth called for in recipe) and the bay leaf to the skillet. Stir well, making sure to scrape up all those browned bits from the bottom of the skillet (flavor-packed!). Bring this liquid mixture to a simmer in the skillet.

Bake The Smothered Pork Chops

Place the chops (and any juices that have accumulated on the plate) back into the skillet. Spoon a bit of the sauce over the chops. Cover the skillet, and place the smothered pork chops into the preheated oven.  Bake for 1½ hours, until the pork is tender.

Making The Sauce AFTER The Pork Chops Have Baked

When the pork chops are done, carefully remove the hot skillet from the oven.  Place the chops onto a serving platter, and cover with foil to keep them warm. Pour the liquid from the skillet through a strainer into a medium bowl.

Throw away the bay leaf, then place the remaining onions into a small bowl. As you can see in the photo below, those are onions in the strainer. The liquid has been strained through, into the bowl under the strainer.

Let the liquid settle for a couple minutes, then remove any accumulated fat from the surface of the liquid with a large spoon.  Measure out 1/3 cup of the liquid and put it back into the (still hot) skillet. Bring this to a low simmer.

In a small bowl, whisk together the remaining Tablespoon of beef broth, and the cornstarch until smooth. Add this mixture to the skillet, and whisk to combine. The sauce will thicken slightly as you continue to cook it. Stir the sauce for about a minute. Once slightly thickened, add the onions to the sauce, then season with additional salt and pepper, to taste.

Time To EAT!

Spoon the sauce over the smothered pork chops, and serve!  The meat will be extremely tender, and full of FLAVOR!

I hope you will consider making this recipe. We absolutely LOVED it!  Don’t be put off by the low and slow baking time- that is what makes the pork chops so tender! If you enjoyed these pork chops, be sure to check out my recipe for Creamy Honey Dijon Pork Chops! They’re sooo good! 

While the smothered pork chops baked, I was able to get the dishes cleaned up and make the side dishes, with no time constraints! I’m very grateful to have found this recipe, and thankful to be able to share it with YOU!

Looking For More PORK CHOP Recipes?

You can find all of my pork chop recipes in the Recipe Index, located at the top of the page. I have some delicious ones, including:

• Garlic Butter Pork Chops
• Awesome Grilled Pork Chops
• Balsamic Brown Sugar and Rosemary Pork Chops
• Rosemary Wine Pork Chops

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: The cookbook: “The Complete Cooking For Two Cookbook, Published 2014 by The Editors at America’s Test Kitchen, pages 151-152.

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Smothered Pork Chops

Prep Time

20 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 50 mins

 

Smothered Pork Chops are pan-seared, then baked until tender and smothered in a rich, thick onion gravy. Full of flavor, you will LOVE these glazed chops!

Category: Entree

Cuisine: American

Keyword: smothered pork chops

Servings: 2 servings

Calories Per Serving: 434 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1/4 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon (each) salt and pepper
• 1/8 teaspoon cayenne pepper
• 2 (8-10 oz. each) bone-in pork chops (about 3/4-1 inch thick)
• 1 Tablespoon vegetable oil
• 1 Tablespoon butter
• 1 large brown onion , halved (top to bottom), sliced thin
• 1 clove garlic , minced
• 1/2 teaspoon fresh thyme, minced , or 1/8th teaspoon dried
• 1/2 cup plus 1 Tablespoon beef broth
• 1 bay leaf
• 3/4 teaspoon cornstarch

US Customary - Metric

Instructions

1. Preheat oven to 300° F. Mix paprika, onion powder, salt, pepper, and cayenne pepper in a bowl. Pat pork chops dry with a paper towel, then rub both sides with spice mix, to evenly cover meat.
2. Heat oil in an ovenproof 10 inch skillet on medium-high heat until it barely begins to smoke. Place chops into skillet and cook each side 3-5 minutes until well browned. Transfer chops to a plate; keep warm. Do NOT clean out skillet.
3. Add butter to same skillet; melt using medium heat. Add onion slices; cook for 8-10 minutes until well browned. Once browned, stir thyme and garlic into skillet. Cook and stir for 30 seconds. Add 1/2 cup beef broth (reserve remaining Tablespoon broth called for in recipe) and bay leaf to skillet. Stir well, scraping browned bits from bottom of skillet (flavor-packed!). Bring to a simmer.
4. Place chops (and any juices accumulated on plate) back into skillet. Spoon sauce over chops. Cover skillet, and place into oven. Bake for 1½ hours, until pork is tender.
5. When done, carefully remove hot skillet from oven. Place chops onto a plate; cover with foil to keep warm. Pour the liquid from skillet through a strainer into a medium bowl. Throw away the bay leaf, then place onions into a small bowl. Let liquid in bowl settle a couple minutes, then remove any accumulated fat from surface with a spoon.
6. Measure out 1/3 cup of the liquid; put it back into skillet. Bring to a low simmer. In a small bowl, whisk the reserved Tablespoon of beef broth and cornstarch until smooth. Add this to skillet, and whisk to combine. The sauce will thicken slightly as you cook and stir, for about a minute. Once slightly thickened, stir onions back into to sauce; season with salt and pepper, to taste. Place chops on plate, and spoon sauce over the top. Serve, and enjoy!

Nutrition Facts

Smothered Pork Chops

Amount Per Serving (1 chop with gravy)

Calories 434 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 14g88%

Cholesterol 132mg44%

Sodium 660mg29%

Potassium 696mg20%

Carbohydrates 7g2%

Sugar 2g2%

Protein 36g72%

Vitamin A 325IU7%

Vitamin C 5.4mg7%

Calcium 45mg5%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Honey Garlic Pork Chops are marinated in soy sauce, honey, lemon juice, garlic and sherry, and can be grilled or broiled for an easy, delicious dinner!

I found the recipe for these honey garlic pork chops on an old newspaper clipping in a recipe box I’ve had for years, and decided to make them for a simple dinner. The recipe itself is incredibly simple… marinate the pork, then grill or broil it until done. Easy, right?

The pork is at its very best in flavor when it has had a chance to marinate for at least 4 hours.  My suggestion is to mix up marinade early in the day (or even the night before), drop in the pork chops and let them refrigerate all day, for best flavor!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Pork Chops

Start with 1½ inch thick boneless pork chops. Trim off some of the extra fat around edges, if necessary.

Make The Honey Garlic Marinade

In a small bowl, mix together the lemon juice, honey, soy sauce, sherry and minced garlic. Stir well, to combine. This is the marinade.

Place the pork chops in a large gallon sized re-sealable plastic bag. Pour the marinade over the chops. Seal bag, then turn to coat chops with the marinade on all sides.

Place the sealed bag on a plate (I do this in case the bag leaks), then place in refrigerator for at least 4-24 hours.  Occasionally turn the bag over to fully coat each side.

When ready to cook, preheat oven broiler (or outside BBQ grill).  If using broiler (as I did this time), place a piece of aluminum foil or parchment paper on a 9×13 cookie sheet. Spray a wire rack (oven safe) with non-stick cooking spray. Place the pork chops on the rack (by doing these steps, it will make your cleanup a lot easier). Save the marinade left in bag.

Cooking The Honey Garlic Pork Chops

Cook under broiler or on grill for 12-15 minutes. Turn the chops at least once, and baste occasionally with the remaining marinade while the chops are cooking. Cook the pork chops until they reach an internal temperature of 160 degrees. Do not overcook, as this will dry out the chops.  When done, discard the remaining marinade.

Remove the cooked honey garlic pork chops from wire rack and serve.  I served them with Toasted Orzo with Lemon and Chives, and a simple green salad. My husband and I really enjoyed this meal (and it was soooo easy to make!).

I hope you will have the opportunity to give this easy and delicious pork recipe a try.  You certainly will appreciate that you won’t have to put in a lot of effort or time in order to have some yummy pork chops for dinner!

Looking For More PORK Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few recipes that feature pork, including:

• Hoisin Pork with Noodles and Broccoli
• Smothered Pork Chops
• BBQ Shredded Pork Hoagies with Spicy Slaw
• Sweet and Sour Pork

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: unknown (all I have is an old newspaper clipping-no source or date)

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Honey Garlic Pork Chops

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Honey Garlic Pork Chops are marinated in soy sauce, honey, lemon juice, garlic and sherry, and can be grilled or broiled for an easy, delicious dinner!

Category: Entree

Cuisine: American

Keyword: honey garlic pork chops

Servings: 4 servings

Calories Per Serving: 285 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1/4 cup fresh squeezed lemon juice
• 1/4 cup honey
• 2 Tablespoons soy sauce
• 1 Tablespoon cooking sherry (or dry sherry)
• 2 cloves garlic , minced
• 4 (1½-inch thick) center cut boneless pork chops

US Customary - Metric

Instructions

1. Trim off extra fat around edges of pork chops. Set aside.
2. In a small bowl, mix together lemon juice, honey, soy sauce, sherry and minced garlic. Stir well, to combine. This is the marinade.
3. Place pork chops in a large gallon size re-sealable plastic bag. Pour marinade over the chops. Seal bag, then turn to cover all sides of chops with marinade. Place sealed bag on a plate (do this in case the bag leaks), then place in refrigerator for between 4-24 hours to marinate. Occasionally turn the bag over, to fully coat each side of the pork.
4. When ready to cook, preheat oven broiler (or outside BBQ grill). If using broiler, place a piece of aluminum foil or parchment paper on a 9x13 cookie sheet. Spray a wire rack (oven safe) with non-stick cooking spray, then place pork chops on the rack (by doing these steps, it will make your cleanup a lot easier). Save the marinade left in bag.
5. Cook under broiler or on grill for 12-15 minutes, turning chops at least once, and baste occasionally with the remaining marinade while the chops are cooking. Cook pork chops until they reach an internal temperature of 160 degrees. Do not overcook, as this will dry out the chops. When done, discard remaining marinade. Transfer pork chops from wire rack to serving plate and serve.

Nutrition Facts

Honey Garlic Pork Chops

Amount Per Serving (1 pork chop)

Calories 285 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 89mg30%

Sodium 332mg14%

Potassium 540mg15%

Carbohydrates 19g6%

Sugar 17g19%

Protein 29g58%

Vitamin C 6.4mg8%

Calcium 12mg1%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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Pork medallions in mushroom marsala sauce is a one-pan wonder, featuring pork tenderloin and mushrooms in a creamy wine sauce, and can be “on the table” in 30 minutes!

Looking for a delicious “new” way to cook pork tenderloin? How about this recipe for pork medallions?  The recipe is a one-pan wonder, featuring tender pork and mushrooms in a creamy Marsala wine sauce. This easy to make dish can be “on the table” in 30 minutes! The best part is that it tastes amazing!

I originally found the recipe on Pinterest months ago, from Jennifer at Seasons and Suppers, and finally got around to trying it. Delicious!!!!  The recipe (as written below) serves 4; since I was only cooking for my husband and myself, I halved the recipe, so the photos reflect that.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Pork Medallions

Trim any excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper.  In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter melt and get foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to).

Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.

Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon.

Add sliced mushrooms; cook until golden in color and any mushroom liquid has evaporated. This will take approximately 2-3 minutes.

Make The Marsala Sauce for The Pork Medallions

Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes).

Stir the whipping cream and parsley into the pan. True Story- I accidentally dumped a bit of extra whipping cream into the skillet, so the sauce is lighter in color than it normally would be-oops!.

Return The Pork to the Skillet

Add the pork medallions (and any extra juices on plate) back into the skillet. Stir to combine and turn, to coat pork with sauce. Cook on medium-low for an additional 2-4 minutes, stirring often, until pork is hot. Try not to let the sauce boil.

Time To EAT!

Taste test the sauce. Season with additional salt and pepper, if desired. Serve and enjoy! I served the pork medallions with creamy mashed potatoes and green beans from our garden.

The flavor of the sauce is wonderful, and really makes the dish! I hope you will consider trying this easy, quick recipe for pork medallions, and trust that you will enjoy it as much as we did.

Have a fantastic day and remember to be kind to those you meet or cross paths with today. It feels good to be a positive force for good in our often harsh, hurting world. God Bless You.

Looking For More PORK Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of pork recipes, including:

• Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions
• Simply Seasoned Pork Chops
• Rosemary Wine Pork Chops
• Orange Glazed Pork Roast

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source:  https://www.seasonsandsuppers.ca/skillet-pork-medallions-mushroom-marsala-sauce/

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Pork Medallions in Mushroom Marsala Sauce

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Pork medallions in mushroom Marsala sauce is a one-pan wonder, featuring pork tenderloin and mushrooms in a creamy wine sauce, and "on the table" in 30 minutes!

Category: Entree

Cuisine: American

Keyword: pork medallions

Servings: 4 servings

Calories Per Serving: 566 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 pound pork tenderloins (2 small tenderloins)
• Salt and pepper
• 3 Tablespoons extra-virgin olive oil
• 3 Tablespoons butter
• 2 medium shallots , finely diced (can substitute red onion)
• 12 ounces button mushrooms (or cremini)
• 1 Tablespoon all purpose flour
• 1/2 cup dry Marsala wine
• 1 cup chicken broth
• 3 Tablespoons heavy whipping cream
• 1½ Tablespoons dried parsley (or 1/4 cup fresh chopped flat leaf parsley)

US Customary - Metric

Instructions

1. Trim excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper.
2. In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter getting foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to). Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.
3. Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon. Add sliced mushrooms; cook until golden in color and mushroom liquid is evaporated. This will take approximately 2-3 minutes.
4. Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes). Stir the whipping cream and parsley into the pan. Add the pork (and any extra juices on plate) back into the skillet. Stir to combine and coat pork with sauce. Cook on medium-low for an additional 2-4 minutes, until pork is hot. Try not to let the sauce boil.
5. Taste test the sauce. Season with additional salt and pepper, if desired. Serve... and enjoy!

Nutrition Facts

Pork Medallions in Mushroom Marsala Sauce

Amount Per Serving (1 g)

Calories 566 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 12g75%

Cholesterol 185mg62%

Sodium 424mg18%

Potassium 1298mg37%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 5g6%

Protein 50g100%

Vitamin A 440IU9%

Vitamin C 7.8mg9%

Calcium 43mg4%

Iron 3.3mg18%

* Percent Daily Values are based on a 2000 calorie diet.

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Cumin dusted pork cutlets are lightly seasoned with Southwestern spices, pan-seared, then served covered in a delicious, fresh citrus sauce.

I recently made some delicious Cumin-Dusted Pork Cutlets with Citrus Sauce for our dinner and wanted to share this very simple recipe with you today. The recipe originated on the Epicurious website and sounded interesting, so I decided to try it, only making a couple tweaks to the original recipe. The pork cutlets are seasoned, then pan-seared.

As soon as they are done, a quick and easy citrus sauce (with orange juice, lemon juice, and garlic) is made and then spooned over the cooked pork cutlets. The cutlets are then served. It really couldn’t be any easier!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Cumin Dusted Pork Cutlets With Citrus Sauce

If you are using thin, small cutlets, a serving size would be 2 cutlets per adult (and you will NOT need to pound them down).  You want to use fairly thin pork cutlets, so they will cook quickly.  Lightly season the pork with salt and pepper, and set aside.

**NOTE: I ended up using slightly larger and thicker boneless chops that I already had in my freezer for this meal, so I pounded each piece with a meat mallet between plastic wrap to flatten them out more (to about 1/2 inch). Since they were large pork chops to begin with, we had 1 cutlet per serving.

Prepare Seasoning Mix For The Pork Chops

Mix the flour, ground cumin, chili powder, garlic powder, salt and pepper on a large dinner plate until the ingredients are fully combined.

Once mixed, coat both sides of each of the pork cutlets with seasoning. Make sure to shake off any excess flour from the pork cutlets.

Heat 1 Tablespoon of olive oil on medium-high heat in a large non-stick skillet. Once oil is very hot (but not smoking), add cutlets. They should sizzle when they hit the hot oil.

Cooking the Cumin Dusted Pork Cutlets

Cook 3-4 minutes on first side, then turn over and cook other side for same amount of time (until fully cooked through and golden brown). Transfer the pork cutlets to a serving plate; keep them warm. If your pork cutlets are thicker, be sure to cook them longer. Chops should reach a safe, internal temperature of 145°F.

Making The Citrus Sauce For The Pork Cutlets

Do not clean out the skillet (the brown bits on bottom of skillet help to flavor citrus sauce!). Add 2 Tablespoons olive oil to skillet; heat on medium.  Add minced garlic to skillet; cook for about 15-30 seconds, stirring constantly (don’t burn it!).

Add fresh orange and lemon juices, and a few orange slices.  Bring this mixture to a boil, stirring occasionally. Cook the sauce until the liquid has reduced in volume and has thickened a bit. This will take about a minute or so. Taste the citrus sauce; add additional salt and pepper, if needed. Remove the sauce from the heat.

Spoon the citrus sauce over the pork cutlets. Garnish each serving with thin orange slices and parsley (fresh or dried) if desired. Serve and enjoy!

The pork cutlets have a nice, slightly Southwestern flavor (the cumin does not overpower it).  There is enough sauce for 4 servings (single cutlet). If serving 2 cutlets per person, the recipe as written makes enough sauce for 2 servings.

Hope you will consider making this easy, tasty pork cutlets meal. Have a great day, friends. Thanks for stopping by. I hope you will come back again soon.

Looking For More PORK CHOP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious recipes featuring pork chops, including:

• Pork Chops Olé
• Awesome Grilled Pork Chops
• Skillet Glazed Pork Chops
• Smothered Pork Chops

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From:  http://www.epicurious.com/recipes/food/views/cumin-dusted-pork-cutlets-with-citrus-pan-sauce-105363

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Cumin Dusted Pork Cutlets With Citrus Sauce

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Cumin dusted pork cutlets are lightly seasoned with Southwestern spices, pan-seared, then served covered in a delicious, fresh citrus sauce.

Category: Entree

Cuisine: American

Keyword: pork cutlets

Servings: 4 servings (1 per person)

Calories Per Serving: 311 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pork:

• 4 boneless pork cutlets
• 2 Tablespoons all purpose flour
• 2 teaspoons ground cumin
• 1/4 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 Tablespoon olive oil

For Citrus Sauce:

• 2 Tablespoons olive oil
• 2 garlic cloves , minced
• 1/3 cup fresh orange juice
• 3 Tablespoons fresh lemon juice
• A few orange slices (see below)

For garnish:

• 1 orange , sliced into thin slices, then cut in half (divided)
• Chopped fresh parsley or dried parsley

US Customary - Metric

Instructions

1. Lightly season pork with salt and pepper, and set aside.
2. On a plate, mix together flour, ground cumin, chili powder, garlic powder, salt and pepper. Once mixed, coat each pork cutlet (on both sides) with seasoning. Shake off excess flour.
3. Heat 1 Tablespoon of olive oil on medium-high heat in a large non-stick skillet. Once oil is very hot (but not smoking), add cutlets. Cook 3-4 minutes on first side, then flip and cook other side for same amount of time (until cooked through and golden brown). Remove pork to serving plate; keep warm.
4. Do not clean out the skillet. Add 2 Tablespoons olive oil to skillet; heat oil on medium. Add minced garlic to skillet; cook for about 15-30 seconds, stirring constantly (don't burn it!). Add fresh orange and lemon juices, and a few orange slices. Bring mixture to a boil, stirring occasionally, until liquid has reduced and thickened a bit (this will take about a minute or so). Taste sauce; add additional salt and pepper, if desired. Remove sauce from heat.
5. Spoon sauce over the pork cutlets. Garnish with thin orange slices and parsley (fresh or dried) if desired. Serve and enjoy!

Recipe Notes

If a slightly sweeter citrus sauce is desired, add 1 teaspoon honey.

Nutrition Facts

Cumin Dusted Pork Cutlets With Citrus Sauce

Amount Per Serving (1 piece)

Calories 311 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Cholesterol 88mg29%

Sodium 363mg16%

Potassium 648mg19%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 5g6%

Protein 31g62%

Vitamin A 200IU4%

Vitamin C 32.6mg40%

Calcium 32mg3%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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Easy to prepare in about 30 minutes, this scrumptious glazed pork tenderloin is coated with Island-inspired spices and a sweet/spicy glaze.

If you are looking for an easy to prepare, budget friendly AND flavor-filled dinner, then you just have to try this Easy Island Glazed Pork Tenderloin! It tastes FANTASTIC! I enjoy cooking pork tenderloin, because it is fairly inexpensive. The pork tenderloin I used was one and a half pounds and cost $6.99, but gave us enough for 4 good sized servings.  It takes less time to cook than a large pork roast or thick chops.

This glazed pork tenderloin recipe is very easy to prepare, because there are not a lot of steps. A dry rub of “Island-inspired” spices are used to coat the tenderloin, and the meat is pan-seared. Next, a  sweet n’ slightly spicy glaze is added to the tenderloin, and then it bakes for about 25 minutes. That’s it!

There is so much phenomenal flavor on the pork, I really think you will enjoy this just as much as we did… it’s THAT good!  Here’s what you do to prepare this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make This Glazed Pork Tenderloin

Preheat your oven to 350 degrees F. While oven is preheating, mix together the spices for the dry rub (salt, cinnamon, cumin, chili powder, and black pepper). Once mixed, rub the spices over the entire tenderloin (top, bottom and sides). Make sure to rub the spices into the meat, using your fingers.

Pan-Sear The Seasoned Tenderloin

Heat olive oil in an OVENPROOF skillet (see NOTES section of printable recipe for tip). Heat oil on medium-high. Once oil is very hot (but not smoking), add the seasoned tenderloin to the hot skillet. It should sizzle as it hits the hot oil.

Let it sear on one side for a couple minutes, then turn it over and brown the other side for two or three minutes. Turn the meat onto its side, as well, to give the tenderloin a nice brown appearance all over.

Prepare The Glaze

Mix up the glaze ingredients with a fork or spoon in a small bowl (brown sugar, minced garlic and sriracha sauce) until you end up with a thick glaze.

Glaze The Pork Tenderloin

Coat the tenderloin (top and sides) with the glaze. I used a spoon, and spread it all over. Some will run down the sides into the pan. No problem… it will be a wonderful sauce to drizzle over the cooked pork slices, when done.

Bake The Easy Island Glazed Pork Tenderloin

Bake, uncovered, in a 350 degree oven for about 23-25 minutes. Cooking times will vary slightly, depending on the size tenderloin you are cooking, but make sure pork is cooked through, to an internal temperature of at least 145 degrees.

When the glazed pork tenderloin is done, remove the hot skillet (carefully) from the oven. Let pork sit, undisturbed for about 5 minutes to let the juices redistribute inside the pork.

Ready To Serve

Carve the glazed pork tenderloin into one inch slices, and place on serving plates. Make sure to spoon up some of that delicious glaze, and drizzle it over the slices of pork before serving!

Here is how I served this delicious Island glazed pork tenderloin, with a small baked potato and sautéed vegetable medley on the side. It was amazingly delicious; the meat was very tender (cut with a fork tender), and the flavor was outstanding!

I really hope you will consider making this recipe for easy island glazed pork tenderloin. It is quick and easy to prepare, easy on the budget (4 servings for about $7) and truly… the spice combination is wonderful. We loved this dish, and I will definitely make it again.

Have a blessed day, and may God bless the work of YOUR hands in all you do for others!

Looking For More PORK Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious recipes featuring pork you might enjoy, including:

• Pork Tenderloin with Apples and Apple Cider Sauce
• Crock Pot Parmesan Honey Pork Roast
• Marinated Grilled Pork Chop and Portabella Mushrooms
• Brown Sugar Glazed Ham
• Smothered Pork Chops

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source:  http://www.lecremedelacrumb.com/2015/09/island-glazed-pork-tenderloin-html

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Easy Island Glazed Pork Tenderloin

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Easy to prepare in about 30 minutes, this scrumptious glazed pork tenderloin is coated with Island-inspired spices and a sweet/spicy glaze.

Category: Entree

Cuisine: American

Keyword: glazed pork tenderloin

Servings: 4 servings

Calories Per Serving: 439 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1½ pounds pork tenderloin (can use one medium-large tenderloin or 2 small)
• 2 Tablespoons olive oil

For Spice Rub:

• 2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon ground black pepper

For Glaze:

• ¾ cup brown sugar (light or dark)
• 2 Tablespoons minced garlic
• 1 Tablespoon Sriracha sauce (SEE NOTES SECTION)

US Customary - Metric

Instructions

1. Preheat your oven to 350 degrees F.
2. Mix together the spice rub (salt, cinnamon, cumin, chili powder, and black pepper) in a small bowl. Sprinkle the spice rub mix all over the pork tenderloin (on all sides). Use your fingers to rub the spices into the meat. Set aside.
3. Measure the olive oil into an oven-proof skillet. Heat the oil on medium-high until it is pretty hot (but not smoking). Once oil is hot, add the pork to the skillet. Sear the meat for about 4-5 minutes total, turning pork occasionally until sides/top and bottom are all browned. Remove from heat.
4. In a separate small bowl, mix the glaze ingredients together (brown sugar, minced garlic, and sriracha), until it becomes a thick glaze. Spread the glaze over the top and sides of the pork, to coat. Place the pork (in same ovenproof skillet) into your preheated oven. Cook, uncovered for 23-25 minutes at 350 degrees, until pork is cooked through. The length of cook time will vary, depending on size of tenderloin used (cooked pork tenderloin or pork roast should have a minimum internal temperature of 145 degrees). Once done, remove hot skillet from oven and let pork sit undisturbed for 5-6 minutes (to let juices redistribute through meat).
5. To serve: Slice, place on serving plates, drizzle meat with extra glaze from skillet...and enjoy!.

Recipe Notes

Not familiar with Sriracha Sauce? It is an mildly hot chili sauce (usually located in Asian section at grocery store. Other hot sauces may be substituted, but sriracha is the best way to go for this recipe!
No ovenproof skillet? No problem. Sear meat in regular skillet. Place into casserole dish, add glaze, then bake!

Nutrition Facts

Easy Island Glazed Pork Tenderloin

Amount Per Serving (1 g)

Calories 439 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Cholesterol 110mg37%

Sodium 1359mg59%

Potassium 772mg22%

Carbohydrates 44g15%

Sugar 40g44%

Protein 35g70%

Vitamin A 150IU3%

Vitamin C 4.8mg6%

Calcium 68mg7%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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Pork chops are marinated in a balsamic, brown sugar and rosemary sauce, then cooked to perfection on the stove top in this delicious one pan dinner you’ll love!

I recently found a recipe for Balsamic Brown Sugar Rosemary Pork Chops on Pinterest and decided to give it a try. The recipe was incredibly easy, and the pork chops had a nice flavor, due to it’s completely “simple to prepare” marinade.

I’m pretty sure you will love this easy pork chop recipe… all cooked in one pan on the stove top!  Meat is marinated, then cooked until done. BOOM. That’s it! Super simple, and we loved it.  Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Marinade

The marinade is very simple to prepare, and includes balsamic vinegar, brown sugar, fresh rosemary leaves, garlic, salt and pepper. Mix the marinade ingredients together in a freezer bag or covered container. Drop the pork chops into the container, then pour the marinade over it.

Seal the bag and marinate the chops for at least an hour in the refrigerator (I made mine up in the morning, and let the chops swim in the marinade all day).

Cooking The Pork Chops

When ready to cook the pork chops, heat olive oil in a cast iron skillet or a non-stick skillet on medium-high. When skillet and oil are very hot, add the pork chops, then pour the remaining marinade over the chops in skillet.  Cook pork chops on both sides, occasionally spooning the sauce over the top of the chops.

Cook until sauce has slightly thickened, darkened, and caramelized on each piece. Cooking time will vary slightly due to different thicknesses (these were about an inch thick). I cooked mine for about 4-5 minutes per side (until they reached the current recommended internal temperature of 145 degrees).

Time To Eat The Balsamic Brown Sugar Pork Chops!

Let them sit in the skillet for a couple minutes once done, then transferred them to plates. Spoon a little bit of the thickened sauce over the tops of the meat. We enjoyed the pork chops, served along with a baked potato and home grown green beans. YUM!

The added benefit is that you only have ONE pan to clean up after you are done cooking! I really like that part!

Hope you will consider trying this recipe. It’s so simple, and the meat really does have a nice flavor… slightly sweet, with lots of flavor!

Looking For More PORK CHOP Recipes?

You can find all of my pork recipes in the Recipe Index, located at the top of the page. I have quite a few pork chop recipes, including:

• Pork Chops Olé
• Smothered Pork Chops
• Awesome Grilled Pork Chops

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source:  www.tablerpartyoftwo.com/balsamic-brown-sugar-rosemary-pork-chops/

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Balsamic Brown Sugar & Rosemary Pork Chops

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Pork chops are marinated in a balsamic, brown sugar and rosemary sauce, then cooked to perfection on the stove top in this delicious one pan dinner you'll love!

Category: Entree

Cuisine: American

Keyword: pork chops

Servings: 4 servings

Calories Per Serving: 321 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 pork chops (bone in or boneless- about 1 inch thick))
• 1/2 cup brown sugar
• 2 Tablespoons balsamic vinegar
• 2 sprigs rosemary leaves (removed from stem)
• 1 teaspoon minced garlic
• 1 dash of salt and black pepper

US Customary - Metric

Instructions

1. Combine brown sugar, balsamic vinegar, rosemary leaves, garlic and salt and pepper. Mix ingredients until well combined. Pour into a plastic freezer bag or a covered container.
2. Add pork chops. Seal bag Let chops marinade in the refrigerator for AT LEAST one hour (I made this up early in the day and let it marinade all day).
3. When ready to cook, heat a cast iron skillet or a non-stick skillet on medium-high. Add 1 Tablespoon olive oil to skillet and let it get hot. Add pork chops to hot skillet, then pour remaining marinade over the top.
4. Cook pork chops on both sides until sauce has become dark brown and has slightly caramelized on the pork chops. Cooking times will vary depending on thickness of the pork chops used. It averages about 4 minutes per side, but might take longer to reach internal temperature of 145 degrees. (New cooking guidelines from the nation's food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time.)
5. Place pork chops onto serving plate and spoon some of the sauce over the chops before serving. Enjoy!

Nutrition Facts

Balsamic Brown Sugar & Rosemary Pork Chops

Amount Per Serving (1 pork chop)

Calories 321 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 89mg30%

Sodium 83mg4%

Potassium 545mg16%

Carbohydrates 28g9%

Sugar 27g30%

Protein 29g58%

Vitamin A 15IU0%

Vitamin C 0.2mg0%

Calcium 32mg3%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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