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| Pork Recipes |
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Recipes for Butcher's Choice of Atlanta, Inc. Pc - Bone-In Pork Chops
Recipe Quick Links:
5-Spice Pork Chops with Grilled Plums
Apple Pork Chops
Apricot Pork Chops and Dressing
BBQ Bone-In Chops
Easy Slow Cooker Pork Chops
Honey-Lime Pork Chops
Moroccan Stuffed Pork Chops
Mustard Pork Chops
Orange-Glazed Pork Chops
Oven Baked Bone-In Pork Chops
Pork Chops Au Poivre
Roasted Pork Chops With Caramelized Baby Onions
Seared Pork Chops With Asian Kimchi
Slow Cooker Peppercorn Pork Chops
Taiwanese Pork Chops
| 5-Spice Pork Chops with Grilled Plums |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 15-20 min.
Serving Size: 4 servings
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Can be used with:
Pc - Bone-In Pork Chops |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Bone-In Pork Chops
2 plums, pitted and quartered
12 scallions, ends trimmed
1 tablespoon olive oil |
1/3 cup low-sodium soy sauce
2 tablespoons honey
1/4 teaspoon five-spice powder
Kosher salt and black pepper |
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Instructions:
Heat a grill or grill pan to medium-high. In a small bowl, combine the soy sauce, honey, five-spice powder, and 1/4 teaspoon pepper for the sauce.
Season the pork chops with 1 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, turning once. Using a brush, baste the chops with the sauce and grill until cooked through, about 2 minutes more.
Meanwhile, toss the plums and scallions in the oil. Grill the plums for 5 minutes, turning occasionally. Grill the scallions for 2 minutes. Divide the pork chops among individual plates and serve with the plums and scallions. Drizzle with the extra sauce. |
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| Apple Pork Chops |
Prep. Time: 10-20 min.
Cook-Refridgerage Time: 1 hour.
Serving Size: 6 servings
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Can be used with:
Pc - Bone-In Pork Chops |
|
Ingredients:
6 Butcher's Choice of Atlanta, Inc. Bone-In Pork Chops
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon white pepper |
1/4 vegetable oil
2 medium-size cooking apples
2 cups apple juice, divided
3 tablespoons brown sugar
1/2 teaspoon ground allspice |
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Instructions:
Preheat oven to 325 degrees.
Combine first 4 ingredients in a shallow bowl; dredge pork chops in mixture. Reserve remaining flour mixture. Brown pork chops in oil in a large skillet. Arrange chops in a 13 x 9 x 2-inch baking dish.
Core unpeeled apples and cut into rings; place on chops. Pour 1 1/2 cup apple juice over apples. Combine sugar and allspice; sprinkle over apples.
Bake uncovered for 1 hour or until chops are tender.
Remove pork chops and apple slices to a seving platter, reserving pan drippings. Dissolve 1 1/2 tablespoon remaining flour mixture in remaining 1/2 cup apple juice. Combine flour mixture and pan drippings in a saucepan; cook over medium heat until thickened, stirring constantly. Servce sauce over pork chops. |
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| Apricot Pork Chops and Dressing |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 25 min.
Serving Size: 5-6 servings
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Can be used with:
Pc - Bone-In Pork Chops |
|
Ingredients:
6 Butcher's Choice of Atlanta, Inc. Bone-In Pork Chops
1 box (6 ounces) herb-seasoned stuffing mix
1/2 cup dried apricots (about 16), cut into quarters
6 sheets (18X12-inches) heavy-duty foil, lightly sprayed with nonstick cooking spray
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Salt
Black pepper
6 tablespoons apricot jam
1 bag (16 ounces) frozen green peas
3 cups matchstick carrots |
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Instructions:
Preheat oven to 450°F. Prepare stuffing mix according to package directions; stir in apricots.
Place 1/2 cup stuffing mixture in center of one sheet of foil. Place 1 pork chop over stuffing mixture, pressing down slightly and shaping stuffing to conform to shape of chop. Sprinkle chop with salt and pepper. Spread 1 tablespoon apricot jam over pork chop.
Place 2/3 cup peas beside pork chop in curve of bone. Arrange 1/2 cup carrots around outside of chop.
Double fold sides and ends of foil to seal packet, leaving head space for heat circulation. Repeat with remaining stuffing mixture, pork chops, salt, pepper, jam and vegetables to make 5 more packets. Place packets on baking sheet.
Bake 25 minutes or until pork chops are barely pink in centers and vegetables are tender. Remove from oven. Carefully open one end of each packet to allow steam to escape. Open packets and transfer contents to serving plates. |
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| BBQ Bone-In Chops |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 2-8 hour marinade, 10-15 min. cooktime
Serving Size: 4 servings
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Can be used with:
Pc - Bone-In Pork Chops |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Bone-In Pork Chops
1/4 cup soy sauce
1/4 cup bourbon
1/4 cup Dijon mustard
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2 Tbs brown sugar
2 Tbs oil
2-3 green onions, sliced |
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Instructions:
Mix up the marinade and whisk together. Put the pork chops in a shallow dish suitable for marinating or in a plastic bag that closes well. Pour the marinade over the chops and marinade 2-8 hours, turning a few times.
Get a hot fire going and cook the chops about 5-7 minutes on each side, depending on the thickness of the chops. |
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| Easy Slow Cooker Pork Chops |
Prep. Time: 0 min.
Cook-Refridgerage Time: 8-9 hours
Serving Size: 4 servings
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Can be used with:
Pc - Bone-In Pork Chops |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Bone-In Pork Chops
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16 ounces sauerkraut with juice |
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Instructions:
Place the chops in the bottom the slow cooker and pour the sauerkraut over the top. Cook on low for 8 to 9 hours or on high for 4 to 5 hours. |
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| Honey-Lime Pork Chops |
Prep. Time: 0 min.
Cook-Refridgerage Time: 8-9 hours
Serving Size: 6 servings
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Can be used with:
Pc - Bone-In Pork Chops |
|
Ingredients:
6 Butcher's Choice of Atlanta, Inc. Bone-In Pork Chops
1/2 cup lime juice
1/2 cup soy sauce
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2 tablespoons honey
3 cloves garlic, crushed
Vegetable cooking spray |
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Instructions:
Place chops in a shallow 2-quart baking dish. Combine lime juice and other 3 ingredients; pour over chops. Cover and refrigerate about 4 hours, turning pork chops occasionally. Grill until internal temperature reaches 160º F. |
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| Moroccan Stuffed Pork Chops |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 40 min.
Serving Size: 4 servings
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Can be used with:
Pc - Bone-In Pork Chops |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Bone-In Pork Chops
1/4 cup pine nuts
4 tablespoons unsalted butter
1 small onion, finely chopped
3 cups small pieces prepared cornbread
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1/2 cup chicken broth
1/4 cup dried currants or raisins
1/2 teaspoon ground cinnamon
Salt and pepper
Two 6-ounce bags baby spinach |
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Instructions:
In a medium skillet, toast the pine nuts over medium heat for 3 minutes; transfer to a medium bowl. Add 1 tablespoon butter and the onion to the pan and cook, stirring, until softened, about 5 minutes; add to the pine nuts. Stir in the cornbread pieces, chicken broth, currants and cinnamon until combined.
Slice each pork chop in half horizontally, up to the bone. Spread the chops open and season with salt and pepper. Form the stuffing into 4 patties. Place 1 patty inside each pork chop and close the meat around the stuffing.
Melt 2 tablespoons butter in the skillet over medium heat. Add the chops, cover and cook for 5 minutes on each side. Transfer to a plate, cover loosely with foil and let stand for 5 minutes.
Meanwhile, in the skillet, cook the baby spinach until just wilted. Stir in the remaining 1 tablespoon butter and season with salt and pepper. Divide the spinach among 4 plates and top with the pork chops; drizzle any juices on top.
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| Mustard Pork Chops |
Prep. Time: 5 min.
Cook-Refridgerage Time: 11-15 min.
Serving Size: 4 servings
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Can be used with:
Pc - Bone-In Pork Chops |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Bone-In Pork Chops |
1 cup No-Cook Mustard Sauce |
|
Instructions:
Brush 1 cup No-Cook Mustard Sauce evenly over 4 (3/4-inch-thick) bone-in pork chops. Grill, covered with grill lid, over medium heat (300° to 350°) 6 to 7 minutes on each side or until a thermometer inserted in thickest portion registers 155°. Let stand 5 minutes or until thermometer registers 160°. |
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| Orange Glazed Pork Chops |
Prep. Time: 5 min.
Cook-Refridgerage Time: 8-10 min.
Serving Size: 4 servings
|
Can be used with:
Pc - Bone-In Pork Chops |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Bone-In Pork Chops
1 tablespoon vegetable oil
1 cup orange juice
1/4 cup maple-flavored syrup
2 tablespoons orange marmalade |
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprike |
|
Instructions:
Combine salt, peppre & paprike; sprinkle on both sides of each pork chop.
Heat oil in a large skillet over medium heat; add chops and brown on both sides. Add orange juice; cover, reduce heat and simmer 8 to 10 minutes. Turn chops over; cover and cook an additional 8 to 10 minutes; spread each with orange marmalade.
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| Oven Baked Bone-In Pork Chops |
Prep. Time: 5 min.
Cook-Refridgerage Time: 30 min.
Serving Size: 4 servings
|
Can be used with:
Pc - Bone-In Pork Chops |
|
Ingredients:
4-8 Butcher's Choice of Atlanta, Inc. Bone-In Pork Chops
Donnie’s Cajun Seasoning Mix (or equivalent) |
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|
Instructions:
Preheat oven to 325º F.
Sprinkle seasoning mix on chops (both sides).
Cook chops for 15 minutes then turn them.
Cook chops for another 15 minutes.
If the internal temperature is between 150-160 deg., remove chops from the oven.
Cover pan with foil and let the chops stand for 5-10 minutes.
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| Pork Chops Au Poivre |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 20 min.
Serving Size: 4 servings
|
Can be used with:
Pc - Bone-In Pork Chops |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Bone-In Pork Chops
1 teaspoon salt
2 tablespoons vegetable oil
|
1/4 cup medium-dry or cream Sherry
1/3 cup heavy cream |
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Instructions:
Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet. Pat chops dry and sprinkle both sides evenly with salt and peppercorns, pressing to help them adhere.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 2 chops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer to a plate and wipe out skillet. Cook remaining 2 chops in remaining tablespoon oil in same manner, transferring to plate. (Do not wipe out skillet after second batch.)
Add Sherry to skillet and boil, scraping up any brown bits, until reduced by half, about 1 minute. Add cream and any meat juices accumulated on plate, then boil, stirring occasionally, until slightly thickened, about 2 minutes. Season sauce with salt and serve over chops.
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| Roasted Pork Chops With Caramelized Baby Onions |
Prep. Time: 10-20 min.
Cook-Refridgerage Time: 20-30 min.
Serving Size: 4 servings
|
Can be used with:
Pc - Bone-In Pork Chops |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Bone-In Pork Chops
1/2 teaspoon salt
1/4 teaspoon black pepper
2 slices bacon
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1 (16-ounce) bag frozen small whole onions, thawed
1 teaspoon sugar
1/4 cup lower-sodium chicken broth
2 tablespoons balsamic vinegar |
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Instructions:
Preheat the oven to 375° F. Use cooking spray to coat a baking dish large enough to hold the pork in a single layer without crowding.
Sprinkle the pork chops with salt and pepper and set aside.
Cook the bacon in a large skillet. Transfer the cooked slices to a plate lined with paper towels to drain. Pour off all but a thin layer of bacon drippings from the skillet.
Add the chops to the pan and cook them about 3 minutes on each side, or until nicely browned. Transfer them to the baking dish and roast in the oven 5 to 6 minutes, or until an instant-read thermometer inserted in the thickest part of the chop (and not touching the bone) registers 145° F.
Meanwhile, add the onions to the skillet as soon as the chops are removed and cook them over medium heat, stirring occasionally, for 2 minutes. Sprinkle the onions with the sugar and cook 5 minutes longer, or until they are completely browned.
Add the broth to the pan and bring to a boil. Boil until the liquid is reduced by about half, then stir in the balsamic vinegar. Continue to boil, and stir to bring up any bits on the bottom of the pan, until the sauce is reduced to a syrup.
Crumble the bacon and add it to the onions. Season to taste with salt and pepper, if desired.
Serve the chops with the onions over them. |
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| Seared Pork Chops With Asian Kimchi |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 24 hours marinade, 9-12 min cooktime
Serving Size: 3-4 servings
|
Can be used with:
Pc - Bone-In Pork Chops |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Bone-In Pork Chops
6 tablespoons chopped kimchi (sold in Asian markets)
1 tablespoon olive oil
1/2 cup white wine or vermouth
|
1 to 2 teaspoons honey, or to taste
1 tablespoon butter
Chopped scallions, for garnish |
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Instructions:
Smear pork chops with 2 tablespoons kimchi and refrigerate for at least 30 minutes and up to 24 hours (the longer the better).
Wipe off pork to remove pieces of clinging kimchi, and add those pieces to remaining 4 tablespoons kimchi. Heat oil in a large skillet over high heat. Sear pork until golden brown on both sides, about 3 minutes a side. Reduce heat to low and continue cooking pork until done to taste, about 7 minutes longer, turning once. Transfer pork to a plate and cover with foil to keep warm.
Add wine, 1 teaspoon honey and kimchi to skillet. Raise heat to high and simmer, scraping up browned bits, until almost all liquid has evaporated, about 3 minutes. Whisk in butter. Taste and add more honey if needed; sauce should be tart but not puckery.
Serve pork chops coated with sauce and garnished with scallions. |
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| Slow Cooker Peppercorn Pork Chops |
Prep. Time: 10-20 min.
Cook-Refridgerage Time: 6 hours
Serving Size: 4 servings
|
Can be used with:
Pc - Bone-In Pork Chops |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Bone-In Pork Chops
2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice |
2 teaspoons kosher salt
3 ounces dried apple slices
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme |
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Instructions:
Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
Place the apples in the slow cooker.
Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone. |
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| Taiwanese Pork Chops |
Prep. Time: 10-20 min.
Cook-Refridgerage Time: 1 hour marinade, 10-15 min cooktime
Serving Size: 4 servings
|
Can be used with:
Pc - Bone-In Pork Chops |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Bone-In Pork Chops
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon sugar |
1/2 tablespoon white wine
1/2 tablespoon Chinese five-spice powder
vegetable oil
vegetable oil for frying
cornstarch |
|
Instructions:
With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
Into a large resealable plastic bag, add the soy sauce, garlic, sugar, white wine, and five-spice powder. Place chops into the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag over every so often.
In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through. |
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