PORK CHOPS WITH WINE AND GARLIC
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
- Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
- Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
- Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it's very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
- Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
- Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
- Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
- Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.
GLAZED PORK CHOPS
When I was a new mom, I needed tasty, healthy meals I could whip up fast. These juicy chops won me over. Since this is a one-pan dish, cleanup is a breeze, too. -Kristin Tanis, Hatfield, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, brown pork chops over medium heat, about 2 minutes per side. Mix 1/3 cup vinegar, soy sauce and garlic; pour over chops. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 7-9 minutes., Mix cornstarch and remaining vinegar until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute.
Nutrition Facts : Calories 224 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 754mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
SIMPLE BRAISED PORK CHOPS
Steps:
- Sprinkle the pork generously with salt and pepper on both sides.
Nutrition Facts : Calories 455 kcal, Carbohydrate 16 g, Cholesterol 133 mg, Fiber 1 g, Protein 41 g, SaturatedFat 6 g, Sodium 428 mg, Sugar 11 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g
SAGE PORK CHOPS WITH APPLE SLAW
Make and share this Sage Pork Chops With Apple Slaw recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine 1 tablespoon sage, garlic, 1/2 teaspoon salt and pepper in a small bowl. Rub all over pork chops and let them "marinate" at room temperature about 10 minutes. Heat 2 teaspoons of the oil in a large skillet over medium high heat. Add pork chops and brown well on both sides, 1 to 2 minutes per side. Remove to a plate.
- Wipe out the skillet and heat 2 teaspoons oil over medium heat. Add onion, apple and sage. Saute, stirring occasionally, until onion is softened and golden brown, about 4 to 5 minutes. Add cabbage, carrots, vinegar and salt, saute about 5 minutes. Add the broth and return pork chops to the pan, spooning some of the slaw over the chops.
- Cover and cook another 5 to 7 minutes. Serve.
CRISPY PANKO PORK CHOPS
If you have never tried Panko crumbs as a breading, you are in for a real treat. It produces a light, crispy crust and is so yummy! I found Panko in the Asian food aisle of my supermarket.
Provided by Marie
Categories Pork
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together eggs, milk and garlic and let set for flavors to mix.
- Place panko crumbs in a shallow dish.
- Salt and pepper pork chops to taste and dip in the egg mixture.
- Coat with Panko crumbs, then dip in egg again and coat with another layer of crumbs.
- Place chops on a plate and let them set for at least 10 minutes to set the coating.
- Heat oil in large skillet over medium high heat.
- Fry chops for about 3 to 4 minutes per side or until golden brown.
- Do not overcook; these will cook very quickly.
Nutrition Facts : Calories 1128.4, Fat 87.6, SaturatedFat 18.2, Cholesterol 256, Sodium 466.6, Carbohydrate 29.6, Fiber 1.8, Sugar 2.7, Protein 53.7
PORK LOIN RIB ENDS SEARED, BRAISED AND GLAZED
This method of cooking brings winter and summer together. You get that braised tender fall of the bone and grilled with a sweet glaze. For finger licking good! The braising liquid after cooking can be saved, skim fat and use as broth for other uses.
Provided by Rita1652
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a blender add all the marinade ingredients and blend till chunky smooth.
- Rub into ribs all the marinade, place in a zip lock bag.
- Refrigerate for 6 hours or over night.
- Preheat grill to 350.
- Over direct heat cook bacon in a heavy bottom pot. I use mu cast iron.
- Meanwhile sear ribs just to brown.
- Add the onion, carrots, celery, garlic and cook for 3-5 minutes.
- Add hot water, thyme, and seared ribs.
- Add beer just to rim of ribs.
- Place top on pot and move to indirect heat.
- Close grill top. Grill for 1 1/2 -2 hours till tender.
- Go enjoy a drink and a dip in the pool.
- Mix braising liquid, honey and marmalade.
- Brush ribs with glaze.
- Place over direct heat to bubble and brown. Just a couple minutes each side.
- Serve the veggies along side the ribs.
Nutrition Facts : Calories 274.6, Fat 14.3, SaturatedFat 3, Cholesterol 7.7, Sodium 564.4, Carbohydrate 32.6, Fiber 2.1, Sugar 24, Protein 2.6
PAN SEARED PORK CHOPS WITH GLAZED CARROTS
These chops are nice and tangy. You could also try this with NY Strip, mouth watering Ribeye, or T-Bone steak. A special thanks to our Zaar friend PaulaG for her help with revising the recipe. :) A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
Provided by 2Bleu
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F Dredge the pork chops (or steaks) in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices.
- Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side).
- Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops.
- Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
- Remove the chops/steaks from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice.
- Place carrots atop the chops and drizzle with glaze.
LOVELESS CAFE'S BRAISED PORK CHOPS
These are absolutely amazing! While home with the flu, I saw the chef from the Loveless Cafe in Tennessee on the Martha Stewart show. She made these pork chops on the show and they looked so good that I had to try them. My entire family loved them. As usual, I reduced the sugar content by using Splenda's brown sugar instead of the real stuff. I also doubled the sauce, which you won't regret. Note: Recipe from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern.
Provided by Mama Schmid
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large heavy-bottomed skillet over medium high heat.
- Brown pork chops on all sides, 2 to 3 minutes per side.
- Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water.
- Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
- Transfer pork to a serving platter.
- Raise heat to medium-high and cook sauce until thickened, about 5 minutes.
- Pour sauce over pork chops; garnish with parsley and serve immediately.
Nutrition Facts : Calories 396.9, Fat 20.2, SaturatedFat 5.7, Cholesterol 124.1, Sodium 113.9, Carbohydrate 5.5, Fiber 0.1, Sugar 4.8, Protein 45.4
BRAISED PORK CHOPS
This recipe comes from The Pillsbury Complete Cookbook, which I received as a wedding present from my husband's Aunt Wilma. I adapted the recipe to suit my family's taste. The chops always come out tender and very flavorful!
Provided by Kim D.
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, over medium-high heat, brown pork chops in olive oil, turning to brown on both sides.
- Add water and remaining ingredients.
- Cover and simmer for about 20-30 minutes until pork chops are tender.
Nutrition Facts : Calories 571.5, Fat 38.2, SaturatedFat 10.4, Cholesterol 170.8, Sodium 206.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 52.1
GRILLED BONE-IN PORK CHOPS WITH HAWAIIAN MARINADE
Fire up the grill and try something new. So zesty and easy to prepare, these Grilled Bone-in Pork Chops with Hawaiian Marinade are the perfect addition to weeknight dinners and backyard barbecues. Courtesy of the National Pork Board
Provided by National Pork Board
Categories Pineapple
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours. Remove chops from marinade and pat off excess marinade with paper towels. Discard remaining marinade.
- Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Grill chops directly over heat, 8 to 10 min., turning once, until internal temperature on a thermometer reads 145 degrees F, followed by a 3-minute rest.
Nutrition Facts : Calories 298.9, Fat 12.9, SaturatedFat 3.1, Cholesterol 59, Sodium 770.2, Carbohydrate 22.7, Fiber 1.2, Sugar 15.8, Protein 22.8
BONE-IN RIBEYE PORK CHOPS BRAISED, GLAZED AND FLAVORFUL
This technique produces chops that are incredible flavorful, glazed and slightly crisp on the outside, tender and moist on the inside. I've been making chops this way for years and haven't found another producing chop more mouthwatering than these. They are made with an easy four step process using few ingredients and minimal pampering. Pork chops are rubbed with Tuscany seasoning and refrigerated for several hours or more. When ready to cook, chops are placed in a pan with high sides. Chicken stock is added, the pan covered and burner set to high heat. Once broth is evaporated, chops are seared on both sides in their own fat. Lastly wine is added to deglaze and caramelized. Finished chops are absolutely delicious. Rib eye chops are also economical. Selecting chops well marbled in their large centers will be more most when finished. Recipe below is made with 4 large chops and will generously serve four hardy eaters.
Provided by Peter Steriti
Categories Pork
Time 1h30m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 5
Steps:
- Liberally sprinkle chops with Tuscany season all around. Refrigerate covered for at least three hours. Can substitute with minced garlic, sage, rosemary and Kosher salt.
- Place chops in a high rimmed pan. Add the can of chicken broth, cover and place over high heat. When broth reduces by about half, flip chops over. Once broth evaporates, about 45 minutes, remove cover and brown chops on both sides. Add a small amount of olive oil to supplement fat if needed.
- Add wine. When nearly evaporated, a minute or two, glace chops on both sides and remove. Swirl some additional wine to deglaze the pan. Pour over chops and serve.
- Note: White wine is traditionally used with pork. I prefer the robust flavor of a hardier red wine. Chops are bold enough to handle red.
Nutrition Facts : Calories 53.9, Fat 0.6, SaturatedFat 0.2, Sodium 32.6, Carbohydrate 2.4, Sugar 0.4, Protein 2.1
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