Garlic Wasabi Pork Chops Food

WASABI AND ROASTED GARLIC MASHED POTATOES

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

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.

GARLIC SEASONED BAKED PORK CHOPS

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).

WORLD'S BEST HONEY GARLIC 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).

STICKY GARLIC PORK CHOPS

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.

GARLIC WASABI PORK CHOPS

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

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

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.

PORK CHOPS IN SIMPLE GARLIC SAUCE AS I LIKE IT!

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

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

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.