CHEESE-STUFFED PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.
Nutrition Facts : Calories 463, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 693 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 31 grams
SLOW SMOKED PORK SHOULDER WITH NAPA CABBAGE SLAW AND QUESO FRESCO
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 15h
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- Heat the oil in a small saucepan over medium heat. Add the thyme, garlic, onions, ancho chile powder, brown sugar, cumin, coriander, orange juice, lime juice, 1/2 water and chipotle, and cook until the sugar is dissolved. Remove from the heat and let cool. Put the pork in a large pan and pour over the marinade. Cover and refrigerate overnight.
- Remove the pork from the refrigerator 30 minutes before cooking.
- Preheat a charcoal grill for indirect heat and place the soaked wood chips on top of the coals.
- Place the pork on the grill, cover and let smoke until the temperature inside the grill is 220 degrees F. Add chips as necessary to continue smoking until the internal temperature of the pork reaches140 degrees F. Then just let the pork finish cooking until the internal temperature reaches about 190 degrees F. This can take about 5 hours. Let the pork rest 30 minutes.
- Shred the pork and serve in the warm tortillas topped with some Napa Cabbage Slaw, hot sauce, fresh cilantro leaves and queso fresco.
- Whisk the mayonnaise, vinegar, oil and celery seeds until smooth. Season with salt and pepper. Whisk in the green onions and serrano chiles. Place the cabbage and carrots in a large bowl. Add the dressing and the queso fresco, and toss to combine.
CABBAGE WITH CARAWAY
A simple cabbage side dish, packed with goodness and low-fat to boot!
Provided by Good Food team
Categories Buffet, Side dish
Time 20m
Number Of Ingredients 4
Steps:
- Cook the cabbage in boiling water for 3 mins until tender, then drain. Heat the oil in a frying pan. Add the onion and cook for 2-3 mins until starting to soften and turn golden. Sprinkle over the caraway seeds and cook for a further 2 mins until fragrant. Stir in the cabbage and heat through.
Nutrition Facts : Calories 98 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.03 milligram of sodium
SWEET BALSAMIC PORK WITH CARAWAY SLAW
Griddle pork shoulder steaks with a sweet and tangy glaze, then serve with a creamy coleslaw for a quick weeknight meal
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 11
Steps:
- First, take a look at the pork steaks. If they are thick, bash them with the base of a saucepan or a rolling pin to make them thinner, as you want them to cook quite quickly to stop the sweet glaze from burning.
- Mix the ketchup, vinegar, honey and garlic in a shallow dish, then add the steaks and turn them until well coated. Cook now, or set aside to marinate in the fridge for up to 24 hours. Heat a griddle pan and cook the steaks for about 3-4 mins each side.
- Mix all the ingredients for the slaw with some seasoning. Serve the pork and slaw with a baked potato.
Nutrition Facts : Calories 415 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.8 milligram of sodium
PORK CHOP AND CABBAGE CASSEROLE
A complete pork chop dinner in a baking dish. Easy and tasty.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.
- Simmer the soup, water and diced onion. Pour over cabbage and potatoes.
- In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.
Nutrition Facts : Calories 370 calories, Carbohydrate 54.2 g, Cholesterol 42.2 mg, Fat 8.3 g, Fiber 7.3 g, Protein 21.5 g, SaturatedFat 2.9 g, Sodium 624.9 mg, Sugar 7.6 g
CABBAGE-AND-CARAWAY SLAW
Nothing quite captures the spirit of a cookout like a fine coleslaw. This version elevates the traditional slaw with apples, scallions and watercress. Ready in minutes, it's just as perfect with a bunch of hot dogs on a sweltering summer day as it is paired with your tailgate favorites.
Provided by Sam Sifton
Categories quick
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cut cabbage, apples, scallions and watercress.
- In a small bowl, combine the other ingredients, and whisk well. Taste, and adjust seasoning.
- Pour the dressing over the greens, and toss well to combine.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 5 grams, TransFat 0 grams
CHEESE-STUFFED SMOKED PORK CHOPS ON WARM CABBAGE CARAWAY SLAW
Steps:
- Toss together cabbage, carrot, vinegar, sugar, caraway seeds, and salt in a bowl and let stand, tossing occasionally, 15 minutes.
- Holding a sharp small knife parallel to a work surface, cut a wide pocket in each chop, beginning at rounded edge and cutting through to bone. Divide cheese among pockets, packing it in and pressing chops flat. Pat chops dry and season with pepper.
- Heat 1 tablespoon oil in a wide 3- to 4-quart heavy pot over moderate heat until hot but not smoking, then cook slaw, tossing frequently, until cabbage is crisp-tender, 5 to 7 minutes.
- Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chops, turning over once, until browned, 2 to 4 minutes total. Cover skillet and cook chops until just heated through and cheese is melted, about 3 minutes more.
- Divide slaw among 4 plates and top with chops.
CARAWAY PORK CHOPS AND RED CABBAGE
"My husband loves cooked red cabbage. This is my spin on a savory one-skillet supper that my 18-year-old son also enjoys. I serve it with mashed potatoes." -Judy Rebman, Frederick, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Season pork chops with 1 teaspoon caraway seeds, chicken seasoning and brown sugar. In a large nonstick skillet coated with cooking spray, brown chops in oil. Remove and keep warm., Add the cabbage, apple, onion, water, vinegar, salt, bouillon granules and remaining caraway seeds to the skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally., Place chops over cabbage mixture; top each with 1 tablespoon apple jelly. Cover and cook 10-12 minutes longer or until meat is tender.
Nutrition Facts : Calories 319 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 523mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
CHEESE STUFFED SMOKED PORK CHOPS ON WARM CABBAGE CARAWAY COLESLAW
Cooking the pork chops on the bone keeps the meat moist and juicy, while the additiion of Gouda gives this dish the classic flavour of ham and cheese. From Gourmet Nov. 2004
Provided by MarieRynr
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss together cabbage, carrot, vinegar, sugar, caraway seeds and salt in a bowl and let stand, tossing occasionally, 15 minutes.
- Holding a sharp small knife parallel to a work surface, cut a wide pocket in each chip, cutting through to the bone, beginning at rounded edge.
- Divide cheese amongst pork chops, packing it into pockets and pressing chops flat.
- Dry chops and season on both sides with pepper to taste.
- Heat one TBS oil in a wide 3 to 4 QT heavy pot over moderate heat until hot, but not smoking, then cook slaw, tossing frequently until cabbage is crisp tender, 5 to 7 minutes.
- Heat remaining TBs oil in a 12 inch heavy skillet over moderately hight heat, then saute chops, turning over once until browned, 2 to 4 minutes.
- cover skillet and cok chops just until heated through and cheese is melted, about 3 minutes more.
- Divide slaw among 4 plates and top with chops.
Nutrition Facts : Calories 420.8, Fat 29, SaturatedFat 10.8, Cholesterol 107.4, Sodium 617.5, Carbohydrate 8.4, Fiber 2.6, Sugar 5.6, Protein 31.1
JOHN'S BAKED PORK CHOPS STUFFED WITH SMOKED GOUDA AND BACON
It was too rainy to grill so I prepared a baked version using boneless center-cut pork chops. I breaded the chops and added a baked apple garnish for flair. We were very pleased by the outcome. I used the fat line as marker for making the cuts for the stuffing. We like our pork well done so cooking time may vary according to your tastes.
Provided by jckane59
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h
Yield 2
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine Gouda cheese, bacon, parsley, and 1/8 teaspoon black pepper together in a bowl.
- Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Stuff cheese mixture into each pocket and close; secure with a wooden toothpick. Coat each stuffed pork chop with olive oil.
- Whisk egg in a bowl. Mix bread crumbs, salt, and black pepper to taste together in a separate bowl. Carefully dip each stuffed pork chop in the egg; press chop into bread crumb mixture until evenly coated. Place breaded pork chops in a 9x13-inch casserole dish.
- Bake in preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Garnish pork chops with cored apple, green onion, and red grapes.
Nutrition Facts : Calories 673.2 calories, Carbohydrate 51.5 g, Cholesterol 231.9 mg, Fat 24.7 g, Fiber 4.7 g, Protein 58.9 g, SaturatedFat 9.9 g, Sodium 1026.3 mg, Sugar 12.4 g
PORK CHOPS WITH CARAWAY CABBAGE
Pork and cabbage naturally bring out the best flavors in each other. Each fall, my family request this hearty skillet supper.-David Frame, Waxahachie, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, brown pork chops in oil; drain. Sprinkle with pepper; remove and keep warm. , In same skillet, saute onion in butter for 1-2 minutes or until tender. Add the cabbage, garlic, vinegar, caraway and salt; cook, stirring occasionally, until cabbage wilts. Add chops to the skillet. Cover and simmer for 15-17 minutes or until meat is tender. Serve immediately.
Nutrition Facts :
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