Kale Stuffed Pork Chops With Maple Fig Glaze Recipe 45 Food

MAPLE-GLAZED STUFFED ROAST PORK

Steps:

• Heat oven to 350ºF.
• Melt butter in large skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Add hot water and stuffing mix; stir. Remove from heat. Let stand 5 min.; mix lightly.
• Spoon stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, jelly roll fashion, starting at one short end. Place seam side down, in roasting pan sprayed with cooking spray.
• Bake 1 hour. Mix syrup, mustard and rosemary until blended; spread over meat. Bake 20 min. or until meat is done (145°F). Remove from oven. Let stand 15 min. before slicing to serve.

MAPLE GLAZED PORK CHOPS

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add pork chops and turn to coat. In a large ovenproof skillet, cook chops in butter over medium heat until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. , Meanwhile, in the same skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; gradually add to maple mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. , Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat until sugar is melted, 1-2 minutes. Drizzle with maple glaze.

CAJUN PORK CHOPS WITH KALE

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.

KALE-SMOTHERED PORK CHOPS

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.

STUFFED ORANGE GLAZE PORK CHOPS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Stuffing:.
• In hot butter in skillet, cook onions and celery until tender, about 5 minutes.
• Add bread cubes and brown slightly.
• Remove from heat.
• Add parsley, orange rind, seasoned salt, and orange juice; toss mixture lightly to combine.
• Rinse chops with cold water and pat dry with paper towels.
• Place some stuffing between two boneless chops and then tie them together with kitchen string.
• Repeat until all chops are stuffed and tied (four bundles).
• Sprinkle chops with seasoned salt on both sides.
• Place chops on a rack in a roasting pan.
• Pour water to 1/2-inch depth in roasting pan (water should not touch rack).
• Cover roasting pan tightly with foil paper.
• Bake chops 40 minutes to one hour or until chops are no longer pink inside, depending on thickness of the chops.
• Meanwhile, make glaze:.
• Combine all glaze ingredients in a small saucepan, mixing well.
• Bring to a boil, stirring constantly.
• Reduce heat to simmer.
• Simmer gently, uncovered, for a few minutes, stirring frequently.
• Remove foil from chops and pour off water.
• Brush chops on both sides with some of the glaze.
• Bake, uncovered, for about 30 minutes or until chops are tender and browned; turning chops and basting with glaze every 10 minutes.

MAPLE-GLAZED PORK CHOPS

Steps:

• Grill directions:.
• Heat grill. Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside.
• When ready to grill, place pork chops on medium heat 4 to 6-inches from medium coals. Cook 15 minutes, turning once.
• Brush pork chops with glaze. Cook an additional 10 minutes or until no longer pink, turning once and brushing frequently with glaze. Bring any remaining glaze to a boil; serve with pork chops.
• Oven Directions:.
• Preheat oven to 350 degrees.
• Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside.
• Brush pork chops with glaze. Bake pork chops for 30 minutes, basting with glaze every 8-10 minutes.
• Bring any remaining glaze to a boil; serve with pork chops.

KALE STUFFED PORK CHOPS WITH MAPLE FIG GLAZE RECIPE - (4/5)

Steps:

• In oven proof skillet, (Cast Iron works great) Sauté onions in olive oil. Add chopped kale and apple. Sauté until wilted and soft. Stir in almond meal or bread crumbs. Slit open chops along one side and stuff with mixture. Use toothpick to stitch closed. In same skillet add oil. Quickly sear one side of chops till nicely brown. Flip and finish second side in pan Or finish in hot oven 425 for 10 to 15 minutes depending on thickness of chops. Top with glaze for last 5 minutes. Equal parts maple syrup, coarse grainy mustard and fig jam. 1 to 2 Tablespoons each. Can substitute apricot or apple butter. Peel beets, cut into 1/2 wedges. Peel and cut carrots into 2 in lengths. Halve lengthwise if large. On nonstick roasting pan - Toss with olive oil, red wine vinegar, salt, pepper and rosemary to taste. Roast for 30- 35 minutes at 425. Turning once or twice. Till soft. Watch out that they don't burn.

SMOKED PORK CHOPS WITH MAPLE GLAZE

Steps:

• In a medium skillet (cast iron preferred), heat oil over medium-high heat until glistening.
• Season both sides of pork chops with 1/8 teaspoons black pepper. Brown in hot oil for 5-8 minutes on each side or until heated through (and nicely browned).
• Meanwhile in a small saucepan, whisk together remaining ingredients. Cook over medium heat until thickened and bubbly.
• Once pork chops are browned, remove to a serving platter (or individual plates). Spoon maple glaze evenly over both and serve.

MAPLE GLAZED PORK CHOPS

Steps:

• Heat a large skillet over medium-high heat.
• Dry the pork chops well and season with salt and pepper, to taste.
• Add the oil to the pan and heat
• Add chops and brown each side.
• Transfer to a plate and keep warm.
• Pour off the excess oil from the pan.
• Add the vinegar, and return the pan to the heat and use a wooden spoon to scrape up any brown bits that cling to the pan.
• Stir in the mustard, maple syrup, and chicken broth, along with any juices from the pork chops.
• Cook over high heat until the mixture is syrupy, about 5 minutes.
• Spoon over pork chops or serve on the side.

SAUTEED PORK CHOP WITH WILTED KALE

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.

MAPLE-GLAZED PORK CHOPS

Steps:

• Combine the first five ingredients; rub over pork chops.
• Place in a greased 11-in x 7-in baking dish.
• Bake, uncovered, at 425 degrees for 20 minutes.
• Combine the remaining ingredients; pour over chops.
• Bake 5 minutes longer or until meat juices run clear.