Garlic Wasabi Pork Chops Food

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WASABI AND ROASTED GARLIC MASHED POTATOES



Wasabi and Roasted Garlic Mashed Potatoes image

Provided by Guy Fieri

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 head garlic, whole
1 teaspoon olive oil
2 1/2 pounds waxy potatoes, such as red bliss, quartered
4 teaspoons wasabi powder
1/2 to 1 teaspoon water
1 cup unsalted butter, room temperature
1/2 cup heavy cream, plus more if needed
Kosher salt and freshly cracked black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim off the top 1/2-inch of the garlic bulb with a sharp knife to expose some of the clove ends. Drizzle with olive oil, wrap loosely in aluminum foil, and place on a small baking sheet. Roast until the bulb is soft and fragrant, 45 to 55 minutes. Squeeze the cloves from the skins and set aside in a small bowl until ready to use.
  • Place the potatoes in a large stockpot and cover with cold water. Bring to a boil over high heat and simmer until a fork inserted into a potato releases easily, about 20 minutes.
  • In a small glass bowl, mix the wasabi powder with 1/2 teaspoon of water to start, adding any additional water by drops until a thick paste is created. Cover with plastic wrap and set aside to bloom, at least 5 minutes.
  • Drain water from the potatoes and return the potatoes to the pot, allowing excess water to evaporate. In a small saucepan or in the microwave, warm the butter and heavy cream. Add the mixture to the potatoes, along with the wasabi and roasted garlic cloves, and mash until smooth and fluffy. Adjust seasoning with additional salt and pepper, if needed.
  • Serve warm.

PORK CHOPS IN GARLIC MUSHROOM SAUCE



Pork Chops in Garlic Mushroom Sauce image

This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.

Provided by April Broxton

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 30m

Yield 8

Number Of Ingredients 9

2 pounds boneless pork chops
½ teaspoon paprika
1 pinch kosher salt and ground black pepper to taste
¼ cup butter, divided
1 (8 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
2 cups beef broth

Steps:

  • Season both sides of pork chops with paprika, salt, and pepper.
  • Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
  • Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
  • Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
  • Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g

GARLIC SEASONED BAKED PORK CHOPS



Garlic Seasoned Baked Pork Chops image

This is a delicious pork chop recipe that cuts out all the grease from frying them in a pan. Best of all, you can use any type of chop (even ones with bone still in)! My husband loves this recipe so much, I'm not allowed to make pork chops any other way! Pair it with some cheesy mashed potatoes and a vegetable for a great meal.

Provided by Michele

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 30m

Yield 4

Number Of Ingredients 6

2 tablespoons butter, melted
1 egg, beaten
2 tablespoons milk
4 butterflied pork chops, trimmed
1 pinch garlic powder, or to taste
1 pinch seasoned salt (such as LAWRY'S®), or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Pour butter into a 9x13-inch baking dish, tilting to cover entire bottom of dish.
  • Whisk egg and milk together in a shallow bowl; dip pork chops into egg mixture. Transfer pork chops to the baking dish. Sprinkle pork chops with garlic powder and seasoned salt.
  • Bake pork chops in the preheated oven for 10 minutes. Flip chops and season the other side with garlic powder and seasoned salt. Cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 329.8 calories, Carbohydrate 0.7 g, Cholesterol 168.9 mg, Fat 16.2 g, Protein 42.8 g, SaturatedFat 7.2 g, Sodium 185.5 mg, Sugar 0.5 g

WORLD'S BEST HONEY GARLIC PORK CHOPS



World's Best Honey Garlic Pork Chops image

A quick and simple grilled pork chop that everyone will love featuring a simple and easy glaze.

Provided by John Chandler

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 25m

Yield 6

Number Of Ingredients 5

½ cup ketchup
2 ⅔ tablespoons honey
2 tablespoons low-sodium soy sauce
2 cloves garlic, crushed
6 (4 ounce) (1-inch thick) pork chops

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
  • Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 208.4 calories, Carbohydrate 13.5 g, Cholesterol 65 mg, Fat 5.6 g, Fiber 0.1 g, Protein 25.6 g, SaturatedFat 1.9 g, Sodium 441.1 mg, Sugar 12.3 g

STICKY GARLIC PORK CHOPS



Sticky Garlic Pork Chops image

This sticky garlic pork chop recipe seems too good to be true. It only takes a few minutes of prep work, requires no tricky techniques, and doesn't call for any hard-to-find ingredients. I served this with some bok choy brown rice.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 1h30m

Yield 2

Number Of Ingredients 10

⅓ cup light brown sugar
6 cloves garlic, crushed, or more to taste
¼ cup rice vinegar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon ketchup
½ teaspoon freshly ground black pepper
2 teaspoons hot sauce, or to taste
2 (10 ounce) thick-cut bone-in pork chops
1 teaspoon vegetable oil

Steps:

  • Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
  • Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.
  • Remove chops to a plate, scraping any excess marinade back into the baking dish.
  • Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.
  • Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
  • Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
  • Plate each pork chop and spoon a portion of the sticky garlic sauce on top.

Nutrition Facts : Calories 499.9 calories, Carbohydrate 42.4 g, Cholesterol 90.2 mg, Fat 21 g, Fiber 0.4 g, Protein 35 g, SaturatedFat 7.6 g, Sodium 1813.4 mg, Sugar 38.1 g

GARLIC WASABI PORK CHOPS



Garlic Wasabi Pork Chops image

Make and share this Garlic Wasabi Pork Chops recipe from Food.com.

Provided by DrewInKY

Categories     Pork

Time 35m

Yield 5 serving(s)

Number Of Ingredients 5

10 medium pork chops
6 ounces soy sauce
4 ounces wasabi powder
1/2 ounce water
4 fresh garlic cloves

Steps:

  • Place the pork chops and soy sauce in a freezer bag and marinate overnight in the fridge.
  • Preheat your oven to 400°F Place the chops on a baking sheet and pour the remaining soy sauce over them. Mix the wasabi powder and water to make a thick paste (if you can't find wasabi powder, you can use the paste from a tube, but the taste isn't as pungent). Finely chop the garlic and mix with the wasabi. Spread the mixture evenly over each pork chop. Bake at 400F for 25 minutes.

BALSAMIC GARLIC CROCK POT PORK CHOPS



Balsamic Garlic Crock Pot Pork Chops image

I wanted to make crock pot pork chops but am not that fond of sweet barbecue sauce... so, inspired by Kari's stomach-popping chops recipe, here's what I came up with! Darn tasty!

Provided by Julesong

Categories     Sauces

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 17

4 pork chops, each about 1/2 inch thick
2 medium onions, chopped
2 tablespoons minced roasted garlic
1 celery rib, chopped
1 (14 1/2 ounce) can stewed tomatoes or 1 (14 1/2 ounce) can crushed tomatoes
1/2 cup ketchup
1/4 cup white wine
3 tablespoons balsamic vinegar
1 teaspoon brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lime juice (lemon juice okay)
1 teaspoon beef bouillon granules
1 1/2 teaspoons dried ancho chile powder
1 teaspoon Tabasco sauce
1 bay leaf
2 tablespoons cornstarch or 2 tablespoons arrowroot
2 tablespoons cool water

Steps:

  • Add all ingredients except water and cornstarch (or arrowroot) to the crock pot.
  • Cover and cook on low for 5 1/2 hours, then check meat and vegetables for done-ness; remove bay leaf.
  • When meat and veggies are to your preferred texture (about 5 1/2 hours), whisk cornstarch and water together, stir into crock pot, re-cover pot and cook for 30 additional minutes.
  • Serve over rice.
  • Please note: depending on the size and age of your crock pot, cooking times may vary; older crock pots tend to cook a little faster than the newer ones (if you know your pot cooks at a low temp, you might want to turn it to high after 4 hours).

QUICK AND EASY HONEY-GARLIC PORK CHOPS



Quick and Easy Honey-Garlic Pork Chops image

This is a quick and easy recipe for pork chops in a flavorful honey-garlic sauce.

Provided by andsha

Categories     Pan Fried Pork Chops

Time 25m

Yield 4

Number Of Ingredients 9

4 (5 ounce) pork chops
salt and freshly ground black pepper to taste
1 teaspoon garlic powder
2 tablespoons olive oil
1 tablespoon unsalted butter
6 cloves garlic, minced
¼ cup honey
¼ cup water
2 tablespoons rice vinegar

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Season pork chops with salt, pepper, and garlic powder on both sides.
  • Heat oil in an oven-safe skillet over medium-high heat until hot. Sear pork chops until golden brown and cooked through, 4 to 5 minutes per side. Transfer to a plate and keep warm.
  • Reduce heat to medium and melt butter in the pan juices, scraping up any browned bits from the bottom of the pan. Add garlic and cook until fragrant, about 30 seconds. Add honey, water, and vinegar. Increase heat to medium-high and cook, stirring occasionally until sauce has reduced down and slightly thickened, 3 to 4 minutes. Return pork back to the skillet and baste generously with the sauce.
  • Transfer skillet under the broiler and broil until edges of pork chops are slightly charred, 1 to 2 minutes.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 19.5 g, Cholesterol 51.7 mg, Fat 15.5 g, Fiber 0.2 g, Protein 18.1 g, SaturatedFat 5 g, Sodium 28.2 mg, Sugar 17.6 g

PORK CHOPS IN SIMPLE GARLIC SAUCE AS I LIKE IT!



Pork Chops in Simple Garlic Sauce As I Like It! image

This is very simple meal. It is similar to some other Croatian recipes (like Samobor pork chops) with difference: you can do it just in a frying pan. The sauce has not very garlic taste and should not have.

Provided by nitko

Categories     Lunch/Snacks

Time 15m

Yield 1 portion, 1 serving(s)

Number Of Ingredients 8

150 g pork chops
2 tablespoons olive oil
5 g salt
3 g pepper (black, grounded)
2 garlic cloves
1 teaspoon flour
1/4 cup water
3 g fresh parsley leaves (finely minced)

Steps:

  • Hit the pork chop with a bat to make it thinner. Season it with salt and pepper. Pour over pork chop olive oil and add sliced garlic. Leave it in refrigerator at least 45 minutes.
  • Heat the frying pan (preferably Teflon one) and then put pork chop inches Fry until one side is done, than turn to the other side.
  • When done remove pork chop to a plate and add into pan garlic, some olive oil and flour. Fry for 30 seconds and add some water and parsley leaves. When you get creamy sauce it is done.
  • Pour sauce over pork chops and serve. The sauce must not be too thick, so experience will tell you exactly the proper measures.

GARLIC PORK CHOPS WITH BALSAMIC VINEGAR



Garlic Pork Chops with Balsamic Vinegar image

The balsamic vinegar combined with the blanched and sauteed garlic makes a really nice sauce for these yummy pork chops. I found this recipe in one of the Sunset cookbooks.

Provided by Hey Jude

Categories     Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 head garlic, separated into cloves
6 pork loin chops, trimmed of fat (about 2 lbs.)
fresh ground pepper
1 tablespoon oil
1 (12 ounce) package egg noodles
1/4 cup sweet vermouth
1 tablespoon Dijon mustard
1/3 cup balsamic vinegar
salt

Steps:

  • In a medium-size pan, bring about 4 cups of water to a boil; add unpeeled garlic cloves; boil for 1 minute.
  • Drain; let cool slightly, then peel and set aside.
  • Sprinkle chops generously with pepper.
  • Heat oil in a wide frying pan over medium-high heat.
  • Add chops and cook until well browned on the bottom, 4-5 minutes; turn chops over, arrange garlic around them and continue to cook until browned on the other side, 4-5 minutes.
  • Meanwhile, in a 6-quart pan, cook noodles in 3-quarts of boiling water, just until tender to bite, 10-12 minutes; or cook according to package directions.
  • While noodles are cooking, mix vermouth and mustard; pour over browned chops.
  • Reduce heat to low, cover and cook until chops are done but still moist and slightly pink in center; cut to test (about 5 minutes).
  • Drain noodles; transfer to a warm deep platter, arrange chops over noodles; keep warm.
  • Add vinegar to sauce in pan; increase heat to medium-high and stir to scrape up browned bits.
  • Bring to a boil; boil until reduced to about 1/2 cup (2-3 minutes).
  • Season sauce to taste with salt, then spoon over chops.

2-STEP GARLIC PORK CHOPS



2-Step Garlic Pork Chops image

My mom sent this one my way. It's really easy to make and really yummy. Recipe Source: Campbell's Kitchen www.campbellskitchen.com

Provided by Jane Burch

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon vegetable oil
4 boneless pork chops, 3/4-inch thick (about 1 lb.)
1 garlic clove, minced
1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup or 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
1/2 cup milk

Steps:

  • Heat the oil in a 10-inch skillet over medium-high heat.
  • Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides.
  • Remove the chops and set aside.
  • Stir the soup and milk into the skillet. Heat to a boil.
  • Return the chops to the skillet and reduce the heat to low.
  • Cover and cook for 5 minutes or until the chops are slightly pink in the center *.
  • TIP: Campbell's Kitchen Tip: I use Campbell's® Cream of Mushroom with Roasted Garlic Soup instead of Cream of Mushroom Soup and omit the garlic.
  • *The internal temperature of the pork chops should reach 160°F.
  • This recipe is also on the Campbell's page used with Chicken.

Nutrition Facts : Calories 406.6, Fat 22.1, SaturatedFat 6.8, Cholesterol 128.2, Sodium 674.6, Carbohydrate 7.1, Sugar 1.2, Protein 42.2

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