PAN-ROASTED PORK CHOPS WITH YELLOW PEPPER MOLE SAUCE
Provided by Bobby Flay
Categories Chocolate Roast Cinco de Mayo Dinner Pork Chop Bell Pepper Tomatillo Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat the 1/4 cup oil in a medium saucepan over high heat until smoking. Add the tortillas and fry until crisp, about 1 minute. Remove to a plate.
- Add the pumpkin seeds to the pan and cook until golden, 2 to 3 minutes. Transfer to a plate.
- Add the onion to the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the stock, yellow peppers, mango, tomatillos, and raisins and boil, stirring occasionally, until reduced by half, 25 to 30 minutes.
- Transfer the yellow pepper mixture, the fried tortillas, and the pumpkin seeds to a food processor and process until smooth. Strain the sauce into a clean medium saucepan and simmer over medium heat until it reaches a sauce consistency, 15 to 20 minutes. Keep warm over low heat.
- Preheat the oven to 425 degrees F.
- Heat the 2 tablespoons oil in a large ovenproof sauté pan over high heat until almost smoking. Season the chops on both sides with salt and pepper. Place the chops in the pan and cook until golden brown, 4 to 5 minutes; flip the chops over and place the pan in the oven. Roast until medium, 8 to 10 minutes.
- Remove the chops from the pan and let rest for 5 minutes before serving. While the chops are resting, add the chocolate, honey, cloves, and cinnamon to the sauce and season with salt and pepper. Cook for 5 minutes. The mole sauce can be made up to 1 day in advance and refrigerated. Reheat before serving.
- Ladle some of the sauce onto each of 4 large dinner plates and top with a pork chop.
PAN ROASTED PORK CHOPS
Steps:
- Preheat an oven to 375 degrees F.
- In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.
PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE
Steps:
- Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
- Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
- Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!
GLOSSY PAN-ROASTED PORK CHOPS
**Cooking Club Magazine June/July 2010** These pork chops start browning in a skillet on top of the stove and finish cooking in the oven. The combination of the two methods produces golden brown pork chops that are tender and juicy. Per Serving: 245 cal, 16.5 g total fat, 23 g protein, 0 g carb, 70 mg cholesterol, 185 mg sodium, 0 g fiber
Provided by Amanda
Categories Pork
Time 15m
Yield 4 Chops, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. In a small bowl stir together all rub ingredients. pat rub onto both sides of pork chops, using a total of 2 tbsp of rub.
- Heat large ovenproof skillet over medium-high heat until hot. Add oil, heat until hot. add pork; cook 2 minutes or until golden brown on one side.
- Turn pork chops; place skillet in oven. Bake 6 to 8 minutes or until no longer pink in center.
- TIP* Store remaining rub in glass jar with tight-fitting lid. You can keep All Purpose Rub in a dry, dark place up to 3 months.
Nutrition Facts : Calories 286.3, Fat 18, SaturatedFat 5.2, Cholesterol 58.8, Sodium 774.5, Carbohydrate 10.1, Fiber 2.8, Sugar 3.8, Protein 21.8
PORK CHOP AND ROASTED RED PEPPER BAKE
Tender center-cut pork chops are lightly browned, topped with roasted red peppers and a homemade mushroom white sauce, then baked to perfection.
Provided by MBC
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with foil or coat with nonstick spray. Combine flour and bread crumbs in a shallow bowl. In a small bowl, beat eggs and water together.
- In a large skillet, heat oil over medium heat. Dip chops in egg mixture, dredge in flour and crumb mixture, and arrange chops in hot skillet. Lightly brown chops until golden brown on both sides and cooked through. Remove from skillet, and place on prepared baking pan. Top chops with strips of roasted red peppers. Set aside.
- In small saucepan, melt butter over medium heat. Slowly add flour, stirring with whisk until light brown. Slowly whisk milk into flour, and continue whisking until sauce thickens. Remove from heat, and stir in mushrooms and lemon juice. Season to taste with salt and pepper. Evenly top each chop with mushroom white sauce.
- Bake in preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 599.2 calories, Carbohydrate 37.5 g, Cholesterol 140.1 mg, Fat 36.7 g, Fiber 2 g, Protein 29.4 g, SaturatedFat 11.5 g, Sodium 599.3 mg, Sugar 4.8 g
PORK CHOPS WITH ROASTED RED PEPPER CREAM
This recipe was included in an email that I received this morning from Cooks Illustrated: This recipe cooks quickly because the sauce is prepared in the same pan used to cook the chops-and the sauce will pick up valuable flavor from the browned bits left behind by the meat.
Provided by senseicheryl
Categories Pork
Time 25m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Add chops and cook until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to serving platter and tent with foil.
- Add onion to empty skillet and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 minutes. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve.
Nutrition Facts : Calories 433.4, Fat 32.2, SaturatedFat 15.3, Cholesterol 132.5, Sodium 1246, Carbohydrate 10.3, Fiber 1.4, Sugar 3, Protein 26.2
PAN-FRIED PORK CHOPS WITH APPLE AND PEPPER GRAVY
Pork chops are marinated and pan-fried with apples, assorted peppers, and onions in a blend of autumn flavors. A perfect celebration of harvest flavors to warm and comfort on a chilly night.
Provided by Haley James
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h30m
Yield 4
Number Of Ingredients 15
Steps:
- Mix apple cider, oil, Dijon mustard, vinegar, rosemary, paprika, salt, and pepper together in a bowl. Trim pork chops of fat and place into mixture. Refrigerate for 30 minutes.
- Remove pork chops from marinade; reserve marinade and set aside.
- Heat a nonstick pan over medium-high heat. Cook pork chops in the hot pan until browned, about 5 minutes per side.
- While the pork chops are cooking, marinate apple, bell peppers, and onion in the reserved marinade for 10 minutes.
- Add marinated apple to the pork chops; cook until brown, 3 to 5 minutes. Pour the rest of the marinade, peppers, and onion into the pan and let simmer, uncovered, for 20 minutes. Remove the pork chops, apples, and peppers from the pan and place in a serving dish.
- Mix flour and milk with the remaining liquid in the pan; simmer until thickened, 2 to 3 minutes. Pour the gravy on top of the pork chops.
Nutrition Facts : Calories 577 calories, Carbohydrate 36.6 g, Cholesterol 119.3 mg, Fat 25 g, Fiber 4 g, Protein 49.9 g, SaturatedFat 6.8 g, Sodium 277.8 mg, Sugar 21 g
PORK CHOPS WITH ROASTED PEPPERS AND POTATOES
Make and share this Pork Chops With Roasted Peppers and Potatoes recipe from Food.com.
Provided by Steph_40135
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, heat oil to med-high.
- Add pork chops and cook until browned; set aside.
- Combine potatoes, onion, and oregano in skillet.
- Stir-fry 5 minutes, stirring often.
- Add chops, chicken broth, red peppers, and black pepper.
- Heat to boil; reduce to low.
- Simmer, covered, until pork and vegetables are cooked, about 10 minutes.
- Remove pork and vegetables from seasoned broth; serve broth as a side.
PORK CHOPS MOLE
Mole sauce or paste, a spicy sauce made with chocolate, cinnamon, dried red pepper and other ingredients, can be found in the Mexican section of your local supermarket.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet over medium-high heat, brown pork chops in 1 tablespoon oil on both sides; remove and set aside. In the same skillet, saute the onion and green pepper in remaining oil until crisp-tender. , Add tomatoes and mole sauce; stir to combine. Return pork chops to the pan. Cover and cook for 10 minutes or until meat is no longer pink. Serve with rice if desired.
Nutrition Facts : Calories 351 calories, Fat 17g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 553mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 34g protein.
PAN-ROASTED PORK CHOPS & POTATOES
An easy marinade gives these chops lots of flavor, the crumb coating packs on crunch and Brussels sprouts add nutrition! -Char Ouellette, Colton, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place pork chops and 1/2 cup salad dressing in a large bowl; turn to coat. Cover and refrigerate 8 hours or overnight. Refrigerate remaining salad dressing., Preheat oven to 400°. Cut each potato lengthwise into 12 wedges. Arrange potatoes and Brussels sprouts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle vegetables with remaining salad dressing; toss to coat. Roast 20 minutes., Drain pork, discarding marinade. Pat pork dry with paper towels. Stir vegetables; place pork chops over top. Roast 15-20 minutes longer or until a thermometer inserted in pork reads 145°. Preheat broiler., In a small bowl, combine bread crumbs, parsley, salt and pepper; stir in butter. Top pork with crumb mixture. Broil 4-6 in. from heat 1-2 minutes or until bread crumbs are golden brown. Let stand 5 minutes.
Nutrition Facts : Calories 451 calories, Fat 16g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 492mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 5g fiber), Protein 38g protein. Diabetic Exchanges
SEARED PORK CHOPS WITH MAPLE SYRUP SAUCE
Fast and easy! Two recipes put together to make an awesome pure maple syrup glaze for pork chops. Fit for company in a flash.
Provided by sandie
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 38m
Yield 4
Number Of Ingredients 10
Steps:
- Bring apple cider vinegar to a boil in a small saucepan. Reduce heat to medium-low and stir in maple syrup; cover and cook for 10 minutes.
- Mix cold water and quick-mixing flour together in a small bowl. Whisk into the maple syrup mixture. Stir in 2/3 cup brown sugar and cook until sauce thickens, about 5 minutes. Cover and keep warm.
- Season pork chops with salt and pepper on both sides.
- Heat olive oil and butter in a large skillet over medium-high heat. Add pork chops; cook until browned, about 4 minutes. Flip with tongs; sprinkle 1 teaspoon brown sugar over each chop. Continue cooking until second side is browned, about 4 minutes more. Transfer to serving plates and spoon sauce on top.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 68.5 g, Cholesterol 37.3 mg, Fat 9.9 g, Fiber 0.1 g, Protein 14.2 g, SaturatedFat 3.1 g, Sodium 87.9 mg, Sugar 63.6 g
PAN-ROASTED PORK CHOPS
I start these pork chops on the stove top in my cast iron skillet and then place them in the oven to finish cooking. I think the recipe is an adaptation of a BH&G's recipe.
Provided by Deely
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400*.
- Mix together the first 7 ingredients in a small bowl.
- Heat skillet over med.-high heat until hot.
- Add oil; heat until hot.
- Rub chops generously with seasoning mixture.
- Add seasoned pork to hot oil; cook 2 minutes or until brown on one side.
- Turn pork chops; place skillet in oven and bake 6 to 8 minutes or until no longer pink in the center.
- *Tip: You'll have extra rub, which will make this a really quick meal the next time you make this recipe.
PERFECT SIMPLE ROASTED PORK CHOPS
Don't let the simplicity of this recipe fool you. Served with a salad and a fast side dish, these pork chops are perfect for a busy weeknight, and my children love it.
Provided by Rhonda Elaine
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
- Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.
Nutrition Facts : Calories 169 calories, Carbohydrate 1.4 g, Cholesterol 58.9 mg, Fat 7.1 g, Fiber 0.8 g, Protein 23.7 g, SaturatedFat 2.6 g, Sodium 73.9 mg
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