brown pork chops in pressure cooker on both
b>chops.
Mix croutons, pesto sauce, tomatoes and Tabasco, if using. Stuff pork chops
arge enough to hold the pork chops in a single layer.
teaspoon Accent seasoning; ADD pork chops to brine; TRANSFER container
Trim fat from edges of pork chops and reserve.
In a large skillet over medium heat, rub fat over bottom of skillet to grease well.
Discard fat and brown pork chops on both sides.
Season with salt and pepper.
Add shallots, vermouth and rosemary if using the dried.
Bring to a simmer over high heat.
Reduce heat to low, add in fresh rosemary if using, cover, and simmer gently for 10-15 minutes, until pork is tender.
Skim any fat from juices and pour over pork chops to serve.
ith BREADING using tongs; SEAL container; SHAKE gently until pork chops are thoroughly
shallow dish. Pat the chops dry with paper towels. Cut
o 400.
Using 2 t. oil, brown the pork chops until beginning
Lightly grease a large frying pan with non-stick spray. Heat the pan. Temperature will depend on the thickness of the chops. For thin chops use med-high heat. For thicker chops use medium heat.
Brush pork chops with vinegar and then brush with a thin coat of olive oil. Lightly sprinkle the pork chops with each of the seasonings. Flip and repeat on the other side.
Place in the frying pan until browned on one side (usually about 7-12 minutes). Flip and cook until other side is browned.
Enjoy!
Combine the pork chop breading ingredients - flour, Parmesan
teaspoon black pepper; dredge pork chops in mixture. Heat 1 tablespoon
nstructions (or make your own recipe).
After the stuffing is
Using salt and sage, season pork chops evenly on both sides. In
eat until fragrant.
Sprinkle pork chops with salt and pepper and
b>pork chops with mixture.
Place chops on grill and grill until pork chops are
rovolone on top of each pork chop (pile of cheese should
b>pork chops.
Lay the chops between 2 pieces of plastic wrap and, using
leaving them exposed. Put the pork chops in a clean plastic bag
arge skillet.
Add pork chops.
Season pork chops with salt and cinnamon
50\u00b0F. Stuff pork chops with chorizo mixture and close using toothpicks. Heat