Two Savory Roasted Pork Chop Recipes For Catered Parties

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Pork chops are a great entree choice when you're catering a party. They are already portioned, so there's no slicing or carving to do at serving time. They also cook quite quickly, saving you time and energy. Roasting pork chops in the oven is a good way to prepare them in a large batch. Here are two savory roasted pork chop recipes to consider using for your next catered gathering.

Rosemary and Dill Pork Chops

These chops are seasoned with fresh herbs and drizzled with butter for extra richness. The recipe calls for pork loin chops because this cut tends to be lean and tender.

Ingredients:

• 20 boneless pork loin chops, about 1 inch thick
• 1 stick butter, divided
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh dill, chopped
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper

Melt the butter, and stir in the fresh herbs. Lay the pork chops out in a single layer on a large baking sheet or in roasting pans. Sprinkle them with the salt and pepper.

Drizzle half of the herb-butter mixture over the pork chops, and set the other half aside. Bake the chops at 325 degree F for 35 minutes or until the pork reaches 160 degrees F.

Remove the pork chops from the oven, and transfer them to a chafing dish. Pour the rest of the herb butter over them, and allow guests to serve themselves.

Dijon Garlic Chops

Mustard lovers will delight in these chops, which are richly flavored with garlic and tenderized with a hint of vinegar. Plan ahead since these pork chops need to marinate for an hour.

Ingredients:

• 20 boneless pork loin chops, about 1 inch thick
• 1 cup chicken stock
• 2 heads of garlic, chopped
• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 1 cup Dijon mustard
• 2 tablespoons kosher salt

Combine the chicken stock, garlic, olive oil, and vinegar in a bowl, and whisk to combine. Place the pork chops in a resealable bag, and pour this mixture over them. Allow them to marinate for 1 hour in the refrigerator.

Remove the pork chops from the bag, and place them in a single layer in roasting pans. Pour about half of the marinade over the chops, and discard the other half. Drizzle the chops with the Dijon mustard and sprinkle with salt.

Roast at 325 degrees F for 35 minutes or until the chops reach 160 degrees F. Transfer to a chafing dish, and pour any sauce in the pan over them before serving.

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15 December 2016