ONE-PAN CIDER-BRAISED PORK CHOPS RECIPE BY TASTY
Here's what you need: water, dried bay leaves, garlic, black peppercorn, sea salt, ice, bone-in pork chops, sea salt, pepper, high-heat cooking oil, shallots, turnip, dijon mustard, fresh sage, apple cider, reduced sodium chicken stock, collard green
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 17
Steps:
- Make the brine: Combine the water, bay leaves, garlic, peppercorns, and salt in a medium pot over medium heat and stir until the salt is dissolved.
- Remove the brine from heat and stir in the ice cubes.
- Once the brine is cooled, add the pork chops to a glass dish and pour the brine over. Chill in the refrigerator for 1-10 hours.
- Preheat the oven to 350˚F (180˚C).
- Remove the pork chops from the brine and pat dry. Season generously with salt and pepper on both sides.
- Heat the oil in a large cast iron or other ovenproof skillet over medium-high heat until nearly smoking. Add the pork chops and sear without disturbing until caramelized and browned on the first side, about 2 minutes, then flip and sear on the other side. Remove the pork chops from the pan and set aside.
- Add the shallots to the pan and cook until they begin to soften and caramelize, stirring occasionally, about 2 minutes.
- Add the turnips and season with salt, then spread in an even layer and let caramelize, stirring occasionally, about 5 minutes.
- Stir in the mustard and sage. Cook for 1 minute more.
- Pour in the apple cider and chicken stock. Bring to a boil, then reduce the heat to low-medium and simmer until the liquid is reduced by half, about 7 minutes.
- Add the collard greens and stir to incorporate. Nestle the pork chops into the sauce, making sure that they are partly submerged.
- Transfer the pan to the oven and cook for about 12 minutes, until the internal temperature of the pork chops reaches 135˚F (57˚C).
- Remove from the oven and let rest for 10 minutes as the internal temperature continues to climb to 145˚F (63˚C).
- Divide the pork chops, vegetables, and sauce between plates and serve.
- Nutrition, Pork Chops without braising liquid: Calories: 470, Total fat: 27 grams, Sodium: 790 grams, Total carbs: 48 grams, Dietary fiber: 7 grams, Sugars: 6 grams, Protein: 48 grams Braising Liquid, ¼ cup (60 ml) serving - Calories: 20, Total fat: 0, Sodium: 48 grams, Total carbs: 5 grams, Dietary fiber: 0 grams, Sugars: 4 grams, Protein: 0 grams
- Enjoy!
Nutrition Facts : Calories 1139 calories, Carbohydrate 91 grams, Fat 68 grams, Fiber 15 grams, Protein 45 grams, Sugar 41 grams
BRAISED PORK CHOPS WITH SAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the sugar and 1/4 cup salt in a shallow bowl; whisk in 3 cups water. Pierce the pork all over with a fork, then add to the bowl and soak 10 minutes. Remove and pat dry.
- Put the flour on a plate. Season the pork with pepper, then dredge in the flour. Heat the olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook, undisturbed, until golden on the bottom, 5 minutes. Add the sage to the skillet; flip the pork chops so they rest on top of the sage. Scatter the garlic, lemon slices and pepperoncini around the pork. Cook, undisturbed, until golden on the other side, about 5 more minutes.
- Add the tomatoes, chicken broth and 1/2 cup water to the skillet and reduce the heat to medium low. Simmer, flipping the pork halfway through, until the liquid is reduced by half and the meat is tender, about 15 minutes. Serve with the couscous; top with the parsley.
Nutrition Facts : Calories 548 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 77 milligrams, Sodium 1004 milligrams, Carbohydrate 59 grams, Fiber 4 grams, Protein 39 grams
BRAISED PORK CHOPS AND PENNE SORRENTO
Want to knock their socks off with very little effort? Make Braised Pork Chops and Penne Sorrento. Its simplicity will be our little secret.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 1 Tbsp. oil in large skillet on medium-high heat. Add onions and bell peppers; cook 4 to 6 min. or until crisp-tender, stirring occasionally. Remove from skillet. Reserve for later use.
- Combine flour and black pepper in shallow dish. Dip chops, 1 at a time, in flour mixture, turning to evenly coat both sides of each chop.
- Mix pasta sauce, wine and thyme until blended. Heat remaining oil in same skillet on medium-high heat. Add chops; cook 2 to 3 min. on each side or until evenly browned on both sides. Pour pasta sauce mixture over chops; turn to evenly coat chops with sauce. Cover; simmer on medium-low heat 25 to 30 min. or until chops are done (145ºF), turning after 15 min.
- Meanwhile, cook pasta as directed on package, omitting salt.
- Transfer chops to platter, reserving sauce in skillet. Cover chops to keep warm; let stand 3 min. Meanwhile, stir cooked vegetables into sauce mixture in skillet; cook 2 to 3 min. or until heated through, stirring frequently.
- Drain pasta. Serve with chops and sauce.
Nutrition Facts : Calories 480, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g
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
EASY BRAISED PORK CHOPS
This recipe creates very juicy tender pork chops, and caramelized onions. I serve the onions over mashed potatoes.
Provided by Karen Parnell
Categories Pork
Time 57m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Season pork chops with salt and pepper.
- Heat oil in medium hot skillet.
- Brown chops for 2-3 minutes per side.
- Remove chops from pan.
- Sauté onions and garlic in pan 2 minutes, until soft.
- Reduce heat to low, and return chops to pan.
- Spread the onions over the chops, cover and braise for 45 minutes.
PORK CHOPS SORRENTO RECIPE
Provided by LoisD
Number Of Ingredients 5
Steps:
- Trim several pieces of fat from edge of port chops, In 12-inch skillet over med-high head heat fat until lightly browned; using spoon, press and rub fat over bottom of skillet to grease it well; discard fat. Add chops to skillet and cook until browned on both sides. Add tomato sauce, green pepper and oregano. Reduce heat to low; cover and simmer 30 minutes or until meat is fork tender. Last 5 minutes, top each chop with cheese slice.
CIDER-BRAISED PORK CHOPS
This is based on a recipe from Cook's Country. Do not use chops thinner than 1 inch. Chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through.
Provided by Sondra Beth
Categories Pork
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towels and season with salt and pepper.
- Heat oil in large Dutch oven over medium-high heat until just smoking. Brown chops in two batches, about 4 minutes per side. Transfer to plate.
- Pour off all but 1 tablespoon fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir garlic, flour, and 2 tablespoons apple butter and cook until onions are coated and mixture is fragrant, about 1 minute.
- Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven.
- Braise until chops are completely tender, about 1 1/2 hours.
- Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. ( Note - a fat separator, if you own one, is a much better method to discard excess fat.).
- Whisk in vinegar, parsley, and remaining apple butter. Season with salt and pepper. Serve, passing sauce at table.
- NOTE - The chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through.
Nutrition Facts : Calories 418.2, Fat 22.6, SaturatedFat 6.6, Cholesterol 137.3, Sodium 118.2, Carbohydrate 9.3, Fiber 0.6, Sugar 5, Protein 41.8
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