SMOKED PORK LOIN CENTER CUT CHOPS IN BELGIAN ALE MARINADE
Provided by Food Network
Categories main-dish
Time 4h50m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Combine all the ingredients for the BBQ Blend.
- In a shallow glass or ceramic casserole whisk together the beer, sugar, salt, oil, vinegar, tarragon, allspice berries, and several grinds of the All-American BBQ Blend. Mix well and add the pork chops, massaging and turning them once in the marinade to coat well. Cover and place in the refrigerator for 4 to 5 hours, turning once half way through.
- Remove the meat about 30 minutes before putting on the barbeque to come up to room temperature. Place the apple wood chunks and rosemary sprigs on to soak and start about 15 pounds of charcoal. Place a hotel pan with water in it under the grill where the meat will be smoking to add moisture to the smoke and catch the drips of fat. When the coals are good and white hot, and you have blown on them a few times to stoke the fire, spread them out and add a few drained wood chunks at a time to the hot coals. Be careful not to put the fire out. You should start with only half of the total amount of wood chunks. Stoke the fire some more and close the top to the BBQ. Open the flue and chimney cap.
RESTAURANT-STYLE PORK CHOPS
A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner that is as steady and simple as it is elegant and rich. The chops are broiled beneath a glaze of maple syrup and balsamic vinegar, then served with soft apple slices and a dusting of Clinton-era nostalgia: chopped pecans and candied ginger. (Polenta is the perfect accompaniment -- stir in some goat cheese and rosemary instead of the more typical butter and Parmesan.)
Provided by Sam Sifton
Categories dinner, easy, main course
Time 45m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Preheat a broiler or light a charcoal grill.
- In a small nonreactive bowl, whisk together the syrup, vinegar, sugar and cinnamon.
- Place a small pan over medium heat, add the pecans and about 2 tablespoons of the maple-syrup sauce and cook for a few minutes, until the nuts are glazed and fragrant. Transfer the nuts to a plate and spread them out to cool. Transfer the cooled nuts to a cutting board, chop roughly and set aside.
- Season the pork chops aggressively with salt and pepper, then drizzle with olive oil. When the broiler is hot, or the coals are covered with gray ash and you can hold your hand 5 inches above them for only 1 to 2 seconds, broil or grill the meat for approximately 7 minutes per side. Brush with some of the remaining maple glaze every 2 or 3 minutes, turning them frequently to prevent the sugar from burning.
- When the chops are cooked, remove from the broiler or grill and let them rest for 5 minutes before serving. Meanwhile, slice the cored apples into thick rounds, drizzle with olive oil, season lightly with salt and pepper and place on the broiler pan or grill until tender when pierced with a fork. These, too, should be brushed with the maple glaze and turned frequently.
- Serve chops with the apple slices, sprinkled with pecans and candied ginger.
Nutrition Facts : @context http, Calories 735, UnsaturatedFat 21 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 895 milligrams, Sugar 59 grams, TransFat 0 grams
FLEMISH-STYLE PORK CHOPS
Make and share this Flemish-Style Pork Chops recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim excess fat from the chops, season with salt and pepper and brown very gently on both sides in 50 g- 1,75 oz.
- butter for 10-15 minutes.
- Put the browned, half-cooked chops in a shallow casserole, sprinkle them with the lemon juice, add the parsley, juniper berries, and rosemary, and season with salt and pepper.
- Arrange the peeled and sliced apples over the chops and pour the melted butter over them.
- Cover and cook in a medium to hot oven for 30-35 minutes or until the chops are cooked.
- Serve directly from the casserole.
PORK CHOPS WITH DELICIOUS GRAVY
Pork Chops with a delicious, light gravy. Great to eat with mashed potatoes too!
Provided by ANFMUSICGRL
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
- In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 11.8 g, Cholesterol 51.9 mg, Fat 10.4 g, Fiber 0.2 g, Protein 15.7 g, SaturatedFat 5.1 g, Sodium 113.2 mg, Sugar 5.1 g
COUNTRY STYLE PORK CHOPS
Make and share this Country Style Pork Chops recipe from Food.com.
Provided by karen riley
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season chops and dredge in flour.
- beat egg and mix with water.
- dip chops in egg and dredge in breadcrumbs.
- fry in oil and butter.
Nutrition Facts : Calories 605.8, Fat 34.3, SaturatedFat 9.7, Cholesterol 135.6, Sodium 983.5, Carbohydrate 41.3, Fiber 2.3, Sugar 2.6, Protein 31.2
PERFECT FRIED PORK CHOPS RECIPE
These Perfect Fried Pork Chops are full of flavor and are so easy to make.
Provided by Kristen Hills
Categories Main Course
Time 21m
Number Of Ingredients 8
Steps:
- Rinse pork chops and pat dry with paper towels, making sure to remove all excess moisture.
- In a medium bowl, combine flour, seasoned salt, black pepper, steak seasoning, and salt to taste.
- Dip each side of the pork chops into the seasoning mixture, then set aside on a plate.
- Heat canola oil over medium-high heat in a large skillet and once it is hot (between 325-375 degrees F), add butter to the skillet.
- When the butter is melted, cook pork chops 2 to 3 minutes on the first side; 1 to 2 minutes on the other side.
- Dispose of the excess oil.
- Remove fried pork chop to a plate and repeat with remaining porch chops.
- Store them in an airtight container to eat them as leftovers on busy weeknights.
Nutrition Facts : Calories 443 kcal, Carbohydrate 6 g, Protein 36 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 117 mg, Sodium 386 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BELGIAN PORK CHOPS
Make and share this Belgian Pork Chops recipe from Food.com.
Provided by Kim19068
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat the chops with seasoned flour.
- Heat oil in frying pan and cook chops for 3 minutes on each side.
- Peel and thinly slice onions.Add to pan and cook for 5 minutes.Pour in
- beer and stock, season and simmer for 15 minutes.
- Meanwhile, trim sprouts and cook in boiling water till just tender. Drain well, toss with butter and keep hot.
- Remove chops from pan and place on warmed serving plate. Surround with sprouts.
- Mix corn flour with a little cold water and add to pan. Bring to a boil and cook for 2 minutes.
- Pour sauce over chops.
Nutrition Facts : Calories 626.2, Fat 35.3, SaturatedFat 11.2, Cholesterol 153.4, Sodium 244.4, Carbohydrate 28.3, Fiber 6.5, Sugar 8.1, Protein 48.2
PORK CHOPS FLORENTINE
From Favorite Recipes of Our First Ladies, 1971. This was submitted by Mrs. Christopher Bond of Missouri. In reading this, I would add garlic powder to the chops and to the spinach.
Provided by Oolala
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the chops in a skillet without adding any oil.
- Add salt and pepper to taste and then add the water. Cover and simmer till tender.
- Chop the spinach and mix with the onion and mix.
- Meanwhile, mix the flour, butter and milk and add it to the noodles.
- Spread spinach over the bottom of a casserole, pour noodles over that and arrange the chops on top of the noodles.
- Pour pan gravy over all.
- Sprinkle with grated cheese and bake at 375 degrees F. for 15 minutes.
Nutrition Facts : Calories 561.5, Fat 32, SaturatedFat 15.4, Cholesterol 144.4, Sodium 478.8, Carbohydrate 29.9, Fiber 3.3, Sugar 1, Protein 39.1
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