Brazil Nut Crusted Pork Chops Food

PARMESAN-CRUSTED PORK CHOPS

Steps:

• Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
• Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

COCONUT-CRUSTED PORK CHOPS WITH WARM PINEAPPLE SALSA

Steps:

• For the salsa: Heat the oil in a medium saute pan over medium heat. Saute the pineapple, Fresno chile and red onion until tender and the juices have been released, 5 to 7 minutes. Add the guava jelly, soy sauce, ginger and garlic; stir together and cook for 1 minute. Add a drizzle of sriracha if desired. Stir in the cilantro and scallions.
• For the pork chops: Set up a dredging station with three separate bowls: one with the flour, another with the beaten eggs and soy sauce, and the last with the breadcrumbs, coconut flakes, five-spice powder, garlic powder and some salt and pepper.
• Dip the pork chops in the flour, then the egg and then in the breadcrumb mixture.
• Heat 1 inch of oil in a large saute pan over medium-high heat. Shallow fry the dredged pork chops until golden brown, then flip and cook to an internal temperature of 145 degrees F. Remove the pork chops from the pan and set aside to rest for 5 minutes.
• Serve the pork chops with salsa on top and macadamia nuts as garnish.

PARMESAN-CRUSTED NEW YORK PORK CHOPS

Steps:

• Brush pork with oil. Season with salt and pepper. Let stand for 15 to 30 minutes. In a small bowl, mix panko and Parmesan together.
• Prepare a medium-hot fire in grill. Place chops on grill and close the lid. Grill over direct heat for 4 minutes. Turn chops and sprinkle panko mixture over tops. Close lid and continue grilling for 4-5 minutes more, or until the topping is lightly browned and the internal temperature of the pork on a meat thermometer measures between 145°F (medium rare) and 160°F (medium). Remove from the grill and let rest for 3 minutes.

BANANA CHIP CRUSTED JERK PORK CHOPS

Steps:

• Chop the scallions, keeping the whites and greens separate.
• Heat 1 tablespoon of the oil in a medium saucepan over medium heat until hot. Stir in the scallion whites and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until the scallions are golden, about 2 minutes. Stir in the beans along with any liquid in the can, bring to a simmer and then remove from the heat. Adjust seasoning if needed.
• Pulse the banana chips in a blender until finely ground. Stir the banana crumbs together with the panko and jerk seasoning. Sprinkle each pork chop with a generous pinch of salt and pepper, and then dredge them in the banana crumb coating, pressing so the crumbs adhere.
• Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat until hot. Then add the pork chops in batches and cook, turning once, until golden and just pink in the center, about 8 minutes total. Wipe out the skillet and cook the remaining pork chops with the remaining 3 tablespoons oil in the same manner. Let the pork stand 5 minutes.
• Serve the pork with the rice and beans, sprinkled with the reserved scallion greens.

GRILLED PORK CHOPS WITH ROASTED GARLIC GREMOLATA

Steps:

• Brine the pork: In a large bowl, whisk 1 quart warm water, the brown sugar, salt and paprika until the sugar and salt dissolve. Add the peppercorns, sage, thyme and rosemary and let cool to room temperature. Add the pork chops to the brine. Cover and refrigerate 24 hours.
• Meanwhile, make the gremolata: Preheat the oven to 275 degrees F. Combine the olive oil and garlic in a small baking dish. Cover with foil and bake until the garlic is completely tender, about 1 hour. Remove from the oven and let the garlic cool in the oil. Strain, reserving the roasted garlic and oil separately. Chop enough roasted garlic to measure 1 tablespoon. Reserve the remaining roasted garlic for another use.
• Mix the parsley, lemon zest, chopped roasted garlic and 1/2 cup of the garlic oil in a small bowl; season with salt and pepper. Reserve the remaining garlic oil to coat the pork.
• Grill the pork: Preheat a grill to medium high. Remove the pork from the brine and pat dry. Lightly brush the pork with some of the garlic oil and sprinkle with pepper. Grill, turning as needed to prevent flare-ups, until a nicely charred crust forms and an instant-read thermometer inserted into the center registers 135 degrees F for medium doneness, 8 to 10 minutes per side. Transfer to a cutting board and let rest 8 minutes.
• Carve the meat from the bones and slice against the grain. Serve with the gremolata.

NUT-CRUSTED PORK CHOPS

Steps:

• Heat oven to 350°F
• Combine nuts and cheese in shallow bowl. Spread mustard onto both sides of chops; dip chops in nut mixture, turning to evenly coat both sides of each chop.
• Place on rimmed baking sheet sprayed with cooking spray.
• Bake 25 min. or until done (145°F). Let stand 3 min. before serving.

PISTACHIO CRUSTED PORK CHOPS

Steps:

• Preheat oven to 400°F.
• Combine nuts, lemon peel, garlic, bread crumbs and salt in shallow bowl.
• Season chops with salt and pepper. Dip each chop in egg then nut mixture and transfer to baking pan.
• In large skillet heat oil over medium heat. Add chops and cook about two minutes per side until golden.
• Return to baking pan and bake for about 20 minutes.

PECAN CRUSTED PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• In a food proccesor chop nuts, bread crumbs, and butter.
• Warm olive oil in large skillet over medium heat so as not to scorch the pecans.
• Brush pork chops with honey mustard dressing to form glue for crust, then cover with nut mixture and press into chop firmly.
• Brown in warmed skillet for 2 minutes on each side, then transfer to baking dish and bake in 350 degree oven for 30 minutes.
• Once removing from oven drizzle with maple syrup and enjoy!
• If using smaller chops, adjust time accordingly so as not to overcook. For 4 people just double measurements.

BUTTERNUT PORK CHOP

Steps:

• Place butternut squash into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain.
• Saute bacon in a skillet and over medium-high heat until starting to brown, 3 to 5 minutes. Add parsley to bacon; cook and stir until bacon is browned and parsley is hot, 3 to 5 minutes more.
• Heat vegetable oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 3 to 5 minutes. Flip pork chops and pour wine into skillet. Continue cooking until wine evaporates and pork chops are cooked through, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Mash butternut squash, brown sugar, butter, onion powder, and white pepper together in a bowl until soft and smooth.
• Place pork chops on plates; top each chop with avocado slices, butternut squash mixture, and bacon.