Pork Loin Chop Recipes

The best thing about pork loin chops is that you can cook it in any way you want. Baking, roasting, and deep frying are some popular ways. The calories in the chops may differ based on the method they are cooked in. Pork loin cooked with other ingredients makes a delightful dish for lunch or dinner.

Ingredients:

• 5 to 6 pork loin chops
• ¼ cup butter
• 2 red onions (finely chopped)
• ½ pound mushrooms (chopped)
• 2 carrots (sliced)
• 1 green, red, and yellow pepper each (diced)
• ¼ pound cauliflower florets
• 2 zucchinis (sliced)

• ¼ pound broccoli florets
• 1 potato (medium-sized)
• ¼ cup soy sauce
• 1 teaspoon thyme
• 5 to 6 garlic cloves (crushed)
• ½ cup olive oil
• 7 to 8 black peppercorns
• 1 tablespoon coriander seeds
• Salt to taste

Directions:
Crush the peppercorns and coriander seeds coarsely in a pestle and mortar. Transfer this powder to a bowl and mix in the garlic, soy sauce, and salt. Coat the pork loins evenly in this mixture and let them marinate for about an hour.

Meanwhile, chop all the vegetables and add the butter and thyme. Roast the marinated pork chops and vegetables in olive oil, and season with black pepper and salt. Drizzle olive oil while roasting.

Transfer the contents to a baking tray and bake this dish in a preheated oven at 200 ºC for about 20 minutes until the meat and vegetables are cooked evenly. Serve this dish with a gravy of your choice.

Ingredients:

• 5 boneless center pork loin chops (1½ inches thick)
• ½ cup mushrooms (sliced)
• ½ can beer
• 3 tablespoons butter (melted)
• 2½ tablespoons all-purpose flour
• 1 teaspoon thyme
• Salt to taste

Directions:
Place a heavy-bottom skillet over medium heat and melt the butter. Coat the pork chops in flour and brown them in the butter. After the chops are cooked, transfer them from the pan to a plate. Slice the mushrooms and saute them along with the thyme.

Once the mushrooms turn golden, transfer the pork chops to the skillet and mix them. Pour in the beer, and cover the skillet once it begins to boil. Let this simmer over low flame for about 20 to 25 minutes. Once everything is cooked, remove from heat and enjoy with some orange rice.

Ingredients:

• 5 to 6 boneless pork loin chops (1 inch thick)
• 1 pound mushrooms
• 2 cups Parmesan cheese (grated)
• 1 cup whipping cream
• 3 tablespoons fresh parsley (chopped)
• 3 parsnips
• ¼ cup fine bread crumbs

• 1 egg yolk
• ¼ cup butter (melted)
• 4 to 5 garlic cloves (minced)
• ¼ cup white wine
• 2 teaspoons black pepper (freshly ground)
• ½ cup sour cream
• Salt to taste

Directions:
Take a medium-sized bowl and combine the bread crumbs, cheese, pepper, and salt. Clean the pork chops and coat them in the bread crumb mixture. Fry the chops in butter in a skillet over medium heat. Once the meat is cooked and has turned golden brown, transfer the chops to a plate.

Peel and slice the parsnips. Boil the slices in salted water till they become soft, drain the water and keep them aside. In the same skillet melt more butter and cook the mushrooms and garlic until they turn a light brown. Transfer the whipped cream to the skillet and stir for about a couple of minutes.

Lower the heat and allow the cream to thicken. Meanwhile, beat the white wine and egg yolk in a small bowl. Pour this mixture into the skillet and keep stirring to avoid lumps and prevent it from boiling.

For a thicker stew, you can mix in some sour cream. Place the pork loins and parsnips in a serving dish and pour the mushroom stew over it. Garnish with chopped parsley.

Keeping in mind the calories in pork chops, consume this dish in moderation.