PORK CHOPS 'N' PIEROGI
The Polish dumplings are traditionally served as a meal, with applesauce or sour cream. This meal in one is a different way to use pierogi. -Greta Igl, Menomonee Falls, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook pierogi according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm. , In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.
Nutrition Facts : Calories 730 calories, Fat 33g fat (18g saturated fat), Cholesterol 154mg cholesterol, Sodium 1207mg sodium, Carbohydrate 72g carbohydrate (45g sugars, Fiber 5g fiber), Protein 36g protein.
PORK CHOPS AND PIEROGIES FOR 2
Make and share this Pork Chops and Pierogies for 2 recipe from Food.com.
Provided by katie in the UP
Categories German
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook pierogies according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm.
- In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogies. Add pork chops and pierogies to skillet; stir to coat.
Nutrition Facts : Calories 524, Fat 31.5, SaturatedFat 17.5, Cholesterol 125.1, Sodium 816, Carbohydrate 40.7, Fiber 2.6, Sugar 34.6, Protein 20.2
PORK CHOPS WITH GLAZED APPLES AND PIEROGI
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, season the pork chops on both sides with salt and the paprika. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork chops and cook until browned, adjusting the heat as needed so the butter doesn't get too dark, about 2 minutes per side. Remove the pork to a plate.
- Add the apples and shallots to the skillet. Cook, tossing, until lightly browned, about 3 minutes. Move the apples and shallots to one side of the skillet and add the tomato paste to the other side. Cook the tomato paste, stirring, until it darkens slightly, about 1 minute. Add the vinegar, honey and thyme, then stir in 1 cup of the boiling water from the pot. Bring to a simmer and cook until the apples are tender and the sauce thickens, 8 to 10 minutes. Add a little more water, if needed.
- Meanwhile, add the pierogi to the pot of boiling water and cook as the label directs. Remove with a slotted spoon and transfer to the skillet; nestle the pork chops in the mixture. Cut the remaining 1 tablespoon butter into small pieces and stir into the sauce. Cook, stirring, until the pierogi are coated in the sauce and the pork is just cooked through, about 2 minutes. Divide among plates. Top with chives.
JAN'S PEPPERED PORK CHOPS WITH MUSHROOMS AND HERB SHERRY SAUCE
Make a weeknight special in less than 30 minutes using pork chops, fresh herbs and a splash of sherry along with a side of Idahoan Signature™ Russets Mashed Potatoes. Quick and easy but smells like a holiday feast you spent hours preparing!
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Time 25m
Yield 6
Number Of Ingredients 15
Steps:
- Press crushed pepper corns onto each side of pork chops.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions. Keep warm.
- Heat butter and olive oil in a large skillet over medium heat. Add garlic and cook until garlic begins to turn golden but not brown, 1 to 2 minutes. Add parsley, rosemary, sage, and thyme; cook for 2 minutes.
- Place pork chops in skillet and cook 5 minutes; turn. Add mushrooms; season with salt. Slowly pour in dry sherry. Cover and cook another 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer pork chops to a warm serving dish. Continue to cook mushrooms until tender, if needed. Mix together cornstarch and water; stir into skillet. Continue stirring until the sauce thickens slightly, about 1 minute.
- Pour mushroom sauce over chops and serve immediately with a side of Prepare Idahoan Signature™ Russets Mashed Potatoes.
Nutrition Facts : Calories 540.4 calories, Carbohydrate 39.1 g, Cholesterol 108.9 mg, Fat 24.8 g, Fiber 2.8 g, Protein 40.8 g, SaturatedFat 9.3 g, Sodium 1143 mg, Sugar 0.7 g
GERMAN ROAST PORK W/ SAUERKRAUT & PIEROGIES
I found this on the Gooseberry Patch website and wanted to post for safe keeping. I will update and ingredient or cooking changes once I make it. It can be found in the "Gooseberry Patch: 101 Slow Cooker Recipes" cookbook.
Provided by PSU Lioness
Categories Pork
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle roast with salt and pepper.
- Heat oil in a skillet over medium-high heat.
- Brown roast on all sides; place in a slow cooker.
- Add undrained sauerkraut, apples and juice or water; blend.
- Gently add pierogies so they are partly submerged in the sauerkraut (as the roast cooks, more liquid will cover the pierogies).
- Cover and cook on low setting for 8 to 9 hours.
Nutrition Facts : Calories 570.6, Fat 24.1, SaturatedFat 8, Cholesterol 194.9, Sodium 1180.5, Carbohydrate 19.9, Fiber 6.2, Sugar 13.1, Protein 66.2
JAN'S PORK CHOPS & PIEROGIES
Number Of Ingredients 9
Steps:
- In a bowl, mix together soup, water, spinach, onion and peppers, if using. Spread some of soup mixture in the bottom of a large slow cooker. Season pork chops with salt and pepper; arrange over soup mixture. Top with remaining soup mixture. Cover and cook on low setting for 4 hours. Shortly before serving, turn slow cooker to high setting. Add frozen pierogies to slow cooker, pushing them down into sauce. Cover and cook on high setting for about 20 minutes, until pierogies are cooked through. Top pierogies with a little sour cream, if desired.Tip: For best results when cooking in a slow cooker, be sure the crock is filled at least half full and no more than two-thirds full.
Nutrition Facts : Nutritional Facts Serves
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PORK PIEROGI - POLISH HOUSEWIFE
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- Add the pork, salt, and herbal pepper to a mixing bowl. Saute the onion in oil until translucent. Add to the pork and mix until the onions and seasonings are evenly distributed.
- Fill 3-inch circles of your favorite pierogi dough with a teaspoon of the pork filling. Cook in simmering water for 5 minutes. You might finish them by sauteing in butter or serve with melted butter. Other options include serving with sour cream or sauteed onion.
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