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3 Simple pork chop recipes

Bone in pork chops are coated with mustard

Bone in pork chops are coated with mustard and seasonings and roasted with halved Brussels sprouts and red onion wedges. Photo Credit: Marge Perry

SHEET PAN PORK CHOPS WITH RED ONION AND BRUSSELS SPROUTS

3 tablespoons olive oil, divided

1 tablespoon Dijon mustard

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

3/4 teaspoon salt, divided

4 bone-in pork chops, 3/4-inch thick, about 2 pounds

1 pound Brussels sprouts, trimmed and halved

1 large red onion, halved through the root and cut into 1/2-inch slices

1. Preheat the oven to 425 degrees. Coat a large sheet pan with cooking spray.

2. Combine 2 tablespoons of the oil, mustard, basil, oregano, garlic powder, and 1/2 teaspoon of the salt in a medium bowl. Add the pork chops and turn to coat. Let stand at room temperature.

3. Meanwhile, combine the remaining oil, Brussels sprouts, red onion and remaining 1/4 teaspoon salt in a bowl; toss well. Arrange on the sheet pan in a single layer. Roast the vegetables 10 minutes.

4. Remove the sheet pan from the oven, stir the vegetables and add the pork chops to the center of the pan. Return to the oven and roast until a thermometer inserted into the thickest part of the pork registers 140 degrees, about 18 minutes. Makes 4 servings.

Nutritional analysis for each serving: 397 calories, 41 g protein, 13 g carbohydrates, 5 g fiber, 20 g fat, 645 mg sodium

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PORK CHOPS WITH APPLES AND ONIONS

4 (6-ounce) boneless pork loin chops

3/4 teaspoon salt, divided

1/2 teaspoon dried marjoram

1/8 teaspoon black pepper

2 tablespoons canola oil, divided

1 medium red onion, thinly sliced (about 1 cup)

2 golden delicious apples, peeled and cut in thin wedges

1/2 cup apple cider (or juice)

2 tablespoons cold butter

1. Season the pork with 1/2 teaspoon of the salt, marjoram and pepper.

2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high. Add the pork and cook until it is browned on the undersides, about 4 minutes. Turn and cook until it is again browned on the undersides and an instant-read thermometer registers 140 degrees, about another 4 minutes. Transfer to a plate.

3. Heat the remaining 1 tablespoon of oil in the pan and add the onion and remaining salt; cook over medium heat, stirring occasionally, until the onion is very soft and golden, 9 to 10 minutes. Add the apples and cook, stirring occasionally, until softened, 3 to 4 minutes. Pour in the cider and bring to a boil; immediately reduce the heat to medium and simmer until the liquid begins to thicken, 5 to 6 minutes. Nestle the pork chops in among the apples and onions, cover the pan and cook until the pork is heated through, 2 to 3 minutes.

4. Transfer the pork to serving plates, remove the pan from the heat and swirl in the butter. Spoon the apple-onion mixture and sauce over the chops. Makes 4 servings.

Nutritional analysis for each serving: 375 calories, 28 g protein, 20 g carbohydrates, 3 g fiber, 20 g fat, 7 g saturated fat, 511 mg sodium

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PORK CHOPS WITH SPANISH-STYLE PEPPER-OLIVE TOPPING

2 tablespoons olive oil, divided

1 medium onion, thinly sliced (about 1 cup)

4 cloves garlic, very thinly sliced

2 teaspoons sugar

1 (7.5-ounce) jar roasted peppers, drained and thinly sliced

16 small pimiento-stuffed green olives, coarsely chopped

1 tablespoon sherry vinegar

3/4 teaspoon salt, divided

4 (3/4-inch-thick) bone-in pork chops (about 2 pounds)

1/2 teaspoon oregano

1/4 teaspoon black pepper

1. Heat 1 tablespoon of the olive oil in a medium nonstick skillet over medium high. Add the onion, garlic and sugar and cook, stirring occasionally, until the onions are slightly softened, about 4 minutes. Stir in the roasted peppers, olives, vinegar and 1/4 teaspoon of the salt and cook until the onions are completely soft, 2 to 3 minutes. Remove from the heat and cover.

2. Season the pork chops with the remaining 1/2 teaspoon salt, oregano and black pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium high; add the pork and cook until the undersides are nicely browned, 4 to 5 minutes. Turn and cook until an instant-read thermometer inserted horizontally into the center registers 140 degrees, about another 4 to 5 minutes.

3. To serve, spoon the topping over the chops. Makes 4 servings.

Nutritional analysis for each serving: 369 calories, 38 g protein, 11 g carbohydrates, 3 g fiber, 18 g fat, 4 g saturated fat, 975 mg sodium

TIP: Cook pork chops to an internal temperature of 140 to 145 degrees to ensure they stay moist and tender.

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