CHERRY GLAZED PORK CHOPS WITH SMASHED POTATOES
Get this complete dinner for four on the table in record time. The sweet and tangy cherry-balsamic glaze does double duty by both coating the pork chops and flavoring the salad dressing. Crispy smashed potatoes round out the meal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position an oven rack 5 to 6 inches below the heat source and preheat the broiler to high.
- Pierce the potatoes all over with a fork. Put the potatoes on a microwave-safe plate with 2 tablespoons water and cover tightly with plastic wrap. Microwave until tender, about 10 minutes. Let cool 5 minutes.
- Carefully uncover, drain the potatoes and transfer them to a baking sheet. Top with 2 tablespoons olive oil and half the chopped thyme. Sprinkle with salt and pepper and toss to coat. Smash each potato by pressing down with a metal spatula until it flattens. Set aside.
- Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Pat the pork chops dry with paper towels and sprinkle both sides with salt and pepper. Sear until golden brown on one side, about 2 minutes, then flip and cook until golden brown on the second side, about 2 minutes more (the pork chops will not be cooked through at this point). Transfer to a plate.
- Reduce the heat to medium. Add the shallot, dried cherries and the remaining thyme and cook until softened, about 3 minutes. Add 1/4 cup balsamic vinegar and 1/4 cup water and simmer until slightly thickened, about 3 minutes. Stir in the cherry jam and season to taste with salt and pepper. Remove from the heat.
- Transfer 2 tablespoons of the glaze and the remaining 2 tablespoons balsamic vinegar to a large bowl and whisk to combine. Slowly whisk in the remaining 3 tablespoons olive oil to make a vinaigrette. Set aside.
- Broil the potatoes until warm and golden, about 5 minutes. Set aside.
- Stir 2 tablespoons water into the remaining glaze in the skillet and bring to a simmer over high heat. Add the pork chops and any juices that have accumulated on the plate and turn over several times to coat with glaze. Return the pan to the oven and broil until the glaze is bubbly and thick and the pork chops are cooked through, about 2 minutes. (The pork chops should reach an internal temperature of 145 degrees F when measured with an instant-read thermometer.)
- Meanwhile, add the salad greens to the bowl with the dressing and toss to coat. Transfer the pork chops to a serving dish and pour the remaining glaze on top. Serve with the smashed potatoes and salad.
PORK WITH CHERRY SAUCE
The deep flavor of cherries and wine pairs perfectly with pork tenderloin in this sweet-and-savory dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
- Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.
Nutrition Facts : Calories 343 g, Fat 15 g, Fiber 2 g, Protein 31 g, SaturatedFat 3 g
SALT AND SPICE PORK WRAP
First this recipe is very easy to make and cooks fairly fast. All it takes is a pork chop, some onion salt, cayenne pepper, a tortilla, cheese, and a touch of salsa, or guacamole.
Provided by Phillip D. Humphrey
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Season pork chop with onion salt, cayenne, and pepper. Heat vegetable oil in a skillet over medium heat. Add the pork chop and cook until lightly browned on both sides, about 4 minutes per side. Cut pork chop into 1/4 inch strips, return to the skillet, and cook until no longer pink.
- Smear the center of the tortilla with salsa or guacamole; sprinkle with Cheddar cheese. Place pork strips on top of the cheese and roll tortilla up into a wrap.
Nutrition Facts : Calories 798.1 calories, Carbohydrate 66.5 g, Cholesterol 107.1 mg, Fat 39.3 g, Fiber 5.2 g, Protein 43.9 g, SaturatedFat 17.1 g, Sodium 4141.2 mg, Sugar 4.2 g
LEFTOVER PORK ROAST BBQ WRAP
I was tired of the same old, same old doings with a leftover pork roast, so tried this out one night for dinner. Now we're hooked on 'em!
Provided by Judy in Delaware
Categories Main Dish Recipes Sandwich Recipes Pork
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
- Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.
Nutrition Facts : Calories 667.6 calories, Carbohydrate 49.6 g, Cholesterol 142.4 mg, Fat 28.8 g, Fiber 2.7 g, Protein 49.7 g, SaturatedFat 14.8 g, Sodium 1212.4 mg, Sugar 10.5 g
SUNDAY PLASTIC WRAP ROASTED PORK FOR PULLED PORK OR CARNITAS
Did you know simple grocery store plastic wrap does not begin to melt until after 400F degrees? I didn't either until I heard Chef Robert Irvine tell that fun fact to a restauranteur. I had already made baby backs using this method, which worked GREAT...but this was my first attempt at cooking a full-on roast. Season and wrap the meat Saturday morning and put it in the oven Saturday night before bed. You will be rewarded Sunday morning.
Provided by judijo
Categories Pork
Time 12h
Yield 5 pounds, 16 serving(s)
Number Of Ingredients 8
Steps:
- Rinse/dry roast. I clean and rinse a kitchen sink well with a bleach product (Comet) and use that for my "rub bowl". Stab the roast with a sharp knife all over all sides, so the spices get into the meat.
- Combine all spices and herbs in a bowl. Please feel free to add brown sugar (if you want more BBQ pulled pork flavor) or more "mex"spice (for carnitas flavor).
- Rub the roast well.
- Lay out a sheet of plastic wrap large enough to cover the roast. Place and cover the roast. Repeat 4 or 5 times, pivoting and turning the roast over so it will be sealed from all angles and ends.
- Lay out and form sheets of aluminum foil to completely envelope and seal your package. Place in large baking dish and refrigerate for at least 4 hours.
- Before bedtime, set oven to 225F degrees. Place the dish in the oven and walk away/sleep for a minimum of 8 hours.
- Remove dish from oven after a good night's sleep. Let rest for 45 minutes while you drink your coffee and have a nice breakfast.
- I drain the fat that accumulates in the dish (notice, because of the low heat, there is no scorching on that dish) then replace the roast. cut away the foil/plastic wrap, letting the juices fall back into the dish. Now you can cut or shred the meat as you wish.
- Enjoy!
Nutrition Facts : Calories 342.2, Fat 25.7, SaturatedFat 8.9, Cholesterol 100.6, Sodium 532.6, Carbohydrate 1.5, Fiber 0.5, Sugar 0.1, Protein 24.7
LEFTOVER SHREDDED PORK WRAPS
I had some leftover BBQ shredded pork meat and wanted to make something other than the usual sandwich. A recipe on my shredded pork package gave me the idea to make a wrap. This is my version, based on the ingredients I had on hand. I was really happy with how this turned out. This would be equally good with shredded beef or chicken too. I served with with some black beans. All measurements are to taste.
Provided by HeatherFeather
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Make sure your leftover BBQ shredded meat is already warm.
- Place rows of onion, red pepper, avocado, cheese, and salad greens on top of the tortilla, then top with the meat.
- Roll up the tortilla into a log, then cut in half and serve immediately.
Nutrition Facts : Calories 234.2, Fat 13.4, SaturatedFat 5.5, Cholesterol 17.8, Sodium 461.5, Carbohydrate 20.7, Fiber 3, Sugar 1, Protein 8.6
SHREDDED PORK WRAPS WITH LEMON COLESLAW
Categories Citrus Garlic Onion Pork Tomato Sauté Dinner Pork Tenderloin Summer Healthy Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Cook onion and garlic in oil in a 3- to 4-quart heavy pot over moderate heat, stirring, until golden, about 8 minutes. Stir in remaining ingredients except pork, lavash, and coleslaw and simmer, covered, 10 minutes. Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes.
- Transfer pork with tongs to a cutting board. Purée cooking liquid in a blender until smooth (use caution when blending hot liquids) and return to pot. When pork is cool enough to handle, shred lengthwise with your fingers or 2 forks and add to sauce. Simmer, stirring, just until pork is heated through.
- Divide shredded pork among pieces of lavash and top with some coleslaw, then wrap lavash around to form a cone.
SWEET & SOUR PORK WRAPS
We always make these wraps at our family's annual party, and they're a true favorite. The cabbage and cilantro give them tempting texture and flavor. -Andrew DeVito, Hartford, Connecticut
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings (16 wraps).
Number Of Ingredients 12
Steps:
- Place roast and onion in a 6-qt. slow cooker. In a small bowl, whisk water, sweet-and-sour sauce, sherry, soy sauce, soup mix, ginger and garlic until blended; pour over pork. Cook, covered, on low until meat is tender, 6-8 hours., When cool enough to handle, shred pork with 2 forks. To serve, spoon about 1/3 cup pork mixture onto the center of each tortilla. Top with 1/4 cup cabbage; sprinkle with cilantro. Fold bottom of tortilla over filling; fold both sides to close.
Nutrition Facts : Calories 523 calories, Fat 23g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 1357mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 1g fiber), Protein 36g protein.
CHICKEN RANCH WRAP RECIPE BY TASTY
Here's what you need: whole wheat tortilla, provolone cheese, romaine lettuce, shredded chicken, cherry tomatoes, ranch dressing
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Place two slices of provolone on a whole wheat tortilla, followed by lettuce, shredded chicken, sliced tomatoes and ranch dressing.
- Roll into a wrap and place in a reusable container with fruits and veggies for sides.
- Enjoy!
Nutrition Facts : Calories 449 calories, Carbohydrate 28 grams, Fat 24 grams, Fiber 1 gram, Protein 29 grams, Sugar 4 grams
GREEK PORK WRAPS
If you like gyros, you'll love these strips of grilled pork wrapped in tortillas. It's become a popular summer dish in my home ever since a co-worker gave me the idea for the creamy cucumber dressing. -Christine London of Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add the pork. Seal bag and turn to coat; refrigerate for 2 hours. , In a small bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. , Grill tenderloin, uncovered, over direct medium-high for 2-3 minutes on each side. Place meat over drip pan and grill, covered, over indirect medium-hot heat for 10-15 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, wrap tortillas in foil; place on grill for 1-2 minutes on each side or until warmed. Slice tenderloin into strips; place on tortillas. Top each with 3 tablespoons yogurt sauce and 1 tablespoon green onions.
Nutrition Facts : Calories 402 calories, Fat 14g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 718mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
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