SAUTEED PORK CHOP WITH WILTED KALE
While the kale is cooking, start preparing the pork chop so that both are ready at the same time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a medium skillet, heat 2 teaspoons olive oil over low heat. Add garlic; cook, stirring often, until very tender but not browned, about 10 minutes.
- Add kale, and season with salt and pepper. Add 3 tablespoons water. Cover; cook, tossing occasionally, until kale is wilted and tender, 10 to 15 minutes.
- Rub 1/4 teaspoon each coarse salt, ground pepper, and dried sage on both sides of pork chop.
- Heat 1 teaspoon olive oil in a small nonstick skillet over medium heat. Add pork chop; cook until browned but still juicy, about 3 minutes per side. Transfer to a serving plate.
- Add lemon juice and remaining teaspoon oil to skillet; bring to a boil. Pour over pork. Serve with kale and a lemon wedge.
Nutrition Facts : Calories 251 g, Fat 16 g, Protein 23 g
PORK CHOP CASSEROLE
Smothered Pork Chop Casserole is a true midwestern comfort dish with layers of vegetables and meaty pork chops smothered in a creamy sauce and cheese. The pork chops in this delicious casserole are left whole so that you get an entire portion dripping in goodness in one scoop.
Provided by Carrie Tyler
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Peel and slice Carrots into quarter size disks. If the carrot diameter is larger, just cut slices in half.
- Dice Onion. Mince Garlic.
- Rince, pat dry, then roughly chop the Kale. You will need roughly 9-10 cups to cook down to enough for 4 servings. It will look like a TON, but trust me, it will cook down.
- Preheat oven to 350 F degrees.
- Preheat a medium-large skillet (large enough to fit 4 pork chops) on high. Add 2 tsp Extra Virgin Olive Oil to the skillet to coat. Then add the Kale in batches until it is all cooked down. Turn the kale so that it all gets access to heat and starts to cook down. Add a couple tablespoons of water to help it wilt if needed with each additional batch of kale, but just make sure that the liquid cooks off.
- Once all kale is cooked, transfer it from the skillet to a 9x9 casserole dish.
- Season the pork chops with salt and pepper on both sides liberally. Make the sure the skillet is back on high heat and add another 2 tsp of Extra Virgin Olive Oil to the skillet to coat and then add the pork chops to sear. Leave cooking without moving for 4-5 minutes. When they easily lift, flip the chops over to sear the other side for another 4 minutes.
- Transfer the pork chops to the casserole dish laying them directly on top of the Kale in a single layer.
- To the same pan with the pork chop drippings, add the onion, the minced garlic, and the carrots. Stir and cook for 5-8 minutes until the carrots are starting to soften and the onions are getting translucent.
- While the veggies are cooking, make the cornstarch slurry by adding 2 tbls of cornstarch to 1/4 cup cold milk in a small mixing bowl. Stir to dissolve.
- Add 2 cups of chicken broth to the carrots, onions, and garlic while keeping the heat on high. Stir to combine.
- Add the cornstarch slurry to the broth and veggies and whisk it in as it comes up to a simmer and begins to thicken.
- Once thickened, pour the sauce and veggies over the pork chops in the casserole dish. Spread the carrots and sauce around evenly.
- Final step! Sprink the top of all this goodness with CHEESE! I prefer the finely shredded Gruyere as I think it is just delicious with Pork in this dish and it melts so nicely.
- NOW, at this point, you can store the uncooked casserole in the fridge and cook when you are ready to eat it. If you do this, you need to Bake it in a 350 degree F oven for about 5-10 minutes longer (total 35-40min) covered or until the pork reaches 165 internal temp. Remove the cover for the last 10 minutes so that the cheese can brown on top.If you Bake the casserole immediately, then bake it in a 350 degree oven covered for 30 minutes. Remove the cover for the last 10 minutes so that the cheese can brown on top. You can even turn the broiler on for 2-3 minutes at the very end to really brown the top.
- Serve over rice, quinoa, or potatoes and enjoy!
SMOTHERED PORK CHOPS
Steps:
- Place the pork chops one at a time in a plastic bag or between 2 sheets of plastic wrap. Use a meat mallet to pound the pork chops to about 1/2 inch thick. Generously season each side of the pork chops with salt and pepper.
- In a shallow dish, combine the flour, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of the pork chops in the flour mixture, shaking off any excess. Reserve the flour mixture.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook about 3 minutes per side; remove and set aside. Add the onions and reduce the heat to medium. Cook until translucent and tender, 7 to 8 minutes. Add the garlic and cook an additional minute. Stir in the reserved flour mixture and cook, stirring, about 3 minutes. Whisk in the chicken broth and bring to a low boil. Return the chops to the skillet and spoon the sauce over them. Reduce the temperature to low, cover and cook 5 minutes. Remove the lid and continue to cook until the liquid thickens, about 5 minutes.
- Serve the chops with the onion gravy spooned on top.
KALE-SMOTHERED PORK CHOPS
Provided by Molly O'Neill
Categories main course
Time 1h15m
Yield Four servings
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon of olive oil in a large skillet, preferably cast iron, over medium heat. Add the onions and cook for 5 minutes. Add the carrots and cook for 5 minutes longer. Mix in the kale, 2 cloves of garlic, 2 teaspoons of caraway seeds, 2 teaspoons of salt and pepper to taste. Stir in the chicken broth, cover and simmer on medium-low heat for 30 minutes.
- Meanwhile, season the pork chops on both sides with the remaining garlic, caraway seeds, salt and pepper. Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the pork chops and sear until browned, about 2 minutes per side. Place the pork chops on top of the kale mixture. Cover and cook for 20 minutes. Divide the pork chops among 4 plates and spoon the kale mixture over them. Serve immediately.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 984 milligrams, Sugar 9 grams
SMOTHERED PORK CHOPS AND GRITS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Season the pork with 1/2 teaspoon salt and a few grinds of pepper; cook until browned, 3 minutes per side. Transfer to a plate.
- Add the red onions to the skillet and season with salt. Cook, stirring, until lightly browned, 3 minutes. Reduce the heat to medium, stir in the flour and cook, stirring, 2 minutes. Add the chicken broth and bay leaf. Cook, stirring, until thickened, about 3 minutes. Add the vinegar, then return the pork to the skillet to warm through.
- Meanwhile, bring 2 1/4 cups water to a boil in a medium saucepan over medium-high heat. Add the grits and 1/2 teaspoon salt. Reduce the heat to low and cook, stirring, until thickened, 5 minutes. Stir in the cheese.
- Remove the pork from the skillet; discard the bay leaf and stir the parsley into the pan sauce. Serve the pork with the grits. Top with the pan sauce and more parsley.
CAJUN PORK CHOPS WITH KALE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Whisk 1 tablespoon each olive oil, chili powder and hot sauce in a bowl. Season the pork chops with 1/2 teaspoon salt. Pierce the chops all over with a fork and rub with the spice mixture on both sides; place on a rack set over a baking sheet. Set aside.
- Heat the remaining 1 tablespoon olive oil in a Dutch oven or large pot over medium-high heat. Add the celery, onion, garlic and the remaining 2 tablespoons chili powder. Cook, stirring, until the vegetables are translucent, about 8 minutes.
- Add the chicken broth and tomatoes to the pot. Cook, stirring occasionally, until reduced by about one-third, about 7 minutes. Add the beans and kale; toss to coat. Reduce the heat to medium, cover and cook until the kale is tender, about 7 minutes. (Add up to 1/2 cup water if the mixture looks dry.) Season with salt.
- Meanwhile, broil the pork until browned, 4 to 6 minutes. Flip; broil until cooked through, 2 more minutes. Serve with the kale and beans.
Nutrition Facts : Calories 457 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 94 milligrams, Sodium 706 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 35 grams
SMOTHERED PORK CHOPS
For a satisfying supper, try Tyler Florence's Smothered Pork Chops from Food Network � a creamy buttermilk gravy takes this recipe to the next level.
Provided by Tyler Florence
Categories main-dish
Time 31m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
- Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
CHEESY SMOTHERED PORK CHOPS WITH GARLICKY MUSHROOMS & KALE
Fans of French onion soup will love sinking their teeth into these smothered pork chops. Served with a mess of garlicky veggies, this is a weeknight winner.
Provided by Jennifer Kushnier
Categories Healthy Pork Chop Recipes
Time 45m
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon each oil and butter in a large broiler-safe skillet over medium-high heat. Add onions and thyme and cook, stirring occasionally, until very brown, about 10 minutes. Reduce heat to medium. Add water, 1/4 teaspoon salt, pepper and baking soda, scraping the bottom of the pan. Cook until the onions are deep golden brown and very soft, 2 to 3 minutes. Add wine, scraping up browned bits, and cook until nearly evaporated, about 1 minute. Stir in broth. Discard the thyme sprigs and transfer the onions to a medium bowl; set aside.
- Add another 1 tablespoon each oil and butter to the skillet over medium-high heat. Add mushrooms and cook, without stirring, until golden, about 5 minutes. Stir and continue cooking until browned, 3 to 4 minutes more. Stir in garlic. Add kale, mounding it on top of the mushrooms. Cook, turning with tongs, until the kale is wilted and bright green, 2 to 3 minutes. Sprinkle with lemon juice and the remaining 1/2 teaspoon salt. Toss until combined. Transfer to a medium bowl, cover and keep warm. Wipe out the pan.
- Position rack in upper third of oven; preheat broiler to high.
- Add the remaining 1 tablespoon oil to the pan and heat over medium-high heat. Spread breadcrumbs on a plate and press both sides of pork chops into them. Add the pork chops to the pan and cook, flipping once, until golden brown, 3 to 4 minutes per side. Transfer to a clean plate. Add the reserved onions to the pan and cook, stirring, to heat through, about 30 seconds. Nestle the pork chops into the onions and sprinkle with Gruyère.
- Place the pan under the broiler and cook until the cheese is melted and golden and an instant-read thermometer inserted in the thickest part of a chop registers 140°F, 2 to 3 minutes. Serve the pork chops with the kale and mushrooms.
Nutrition Facts : Calories 440 calories, Carbohydrate 20 g, Cholesterol 88 mg, Fat 27 g, Fiber 4 g, Protein 28 g, SaturatedFat 9 g, Sodium 647 mg, Sugar 6 g
SMOTHERED PORK CHOPS WITH CORNBREAD
The cornbread on the side of this savory pork dish means you don't have to worry about potatoes or rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil. In a medium bowl, whisk together cornmeal, 1 cup flour, baking powder, and 3/4 teaspoon salt. Add milk, egg, and 3 tablespoons oil and whisk until combined. Transfer to baking dish and bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in dish on a wire rack. Crumble one-third the cooled cornbread onto a rimmed baking sheet (you should have 2 cups) and reserve for Cornbread-Stuffed Shrimp.
- Meanwhile, in a large skillet, heat remaining 4 teaspoons oil over high. Season pork with salt and pepper and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a platter and loosely tent with foil. Reduce heat to medium, add onion, and cook until softened, 8 minutes. Add remaining 2 tablespoons flour and stir to combine. Gradually whisk in broth and bring to a boil, stirring constantly, 3 minutes. Add kale and cook, stirring, until wilted, 4 minutes. Serve sauce over pork chops, alongside remaining cornbread.
Nutrition Facts : Calories 588 g, Fat 25 g, Fiber 4 g, Protein 39 g, SaturatedFat 6 g
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