Peppered Citrus Pork Chops Food

CITRUS PORK CHOPS

Steps:

• Sprinkle both sides of pork chops with salt and pepper. In a nonstick skillet coated with cooking spray, cook chops for 3-4 minutes on each side or until browned. , Transfer to an 8-in. square baking dish coated with cooking spray. In the same skillet, cook garlic for 1 minute. Stir in the orange juice concentrate, broth and Worcestershire sauce; bring to a boil. Remove from the heat. , Pour 1/4 cup sauce over pork. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°, basting twice with sauce. , Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/2 cup. Serve pork chops with sauce and rice.

SLOW-COOKER PEPPER PORK CHOPS

Steps:

• Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
• Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
• Place the apples in the slow cooker.
• Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
• Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.

PEPPER PORK CHOPS

Steps:

• Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, and then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the brine and seal. Place in a plastic container and refrigerate overnight.
• Remove the chops from the brine, rinse and pat dry. Sprinkle on both sides with the remaining 2 teaspoons kosher salt and set aside.
• Place the apples in a 5 1/2- to 6-quart slow cooker.
• Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples. Add the remaining 1/2 tablespoon olive oil to the pan, followed by the onions, and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking until the pork is tender and falling away from the bone, another 4 hours and 30 minutes.

PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS

Steps:

• Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
• Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
• While the chops cook, slice the garlic, onion and peppers.
• Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.

PEPPERCORN PORK CHOPS WITH WARM PICKLED PEPPER RELISH

Steps:

• Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.
• Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.
• Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.
• Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.
• Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.
• Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.
• Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.
• Serve pork chops with plenty of hot pickled pepper relish over top.

CITRUS MARINATED PORK CHOPS

Steps:

• In a large, nonreactive bowl, combine all ingredients except the 1 teaspoon olive oil, pork chops, and butter; mix well. Add chops, and spoon marinade over them to coat. Marinate for at least 30 minutes.
• Heat a heavy skillet over medium heat for 2 minutes. Remove chops from marinade, reserving marinade. Brush pan with the teaspoon of oil; cook chops for 5 minutes on each side. Add marinade, lower heat, and cook, covered, for 7 minutes, turning chops once.
• Remove chops from pan, and set aside. Turn up heat to medium high; reduce liquid until thick. Remove from heat, stir in butter, and strain. Pour sauce over chops; serve immediately.

CITRUS-GLAZED PORK CHOPS

Steps:

• In a small bowl, combine the marmalade, orange juice, mustard, soy sauce, garlic and pepper flakes; set aside. , In a large skillet, brown pork chops in oil on both sides over medium-high heat; sprinkle with salt and pepper. Cook, uncovered, 10 minutes longer or until a thermometer reads 160°. Remove and keep warm. , Add marmalade mixture to the skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened. Spoon over pork chops.

PEPPERED CITRUS PORK CHOPS

Steps:

• BEAT egg with milk in shallow dish or pie plate; set aside. Mix salad dressing mix, flour and pepper in separate shallow dish or pie plate.
• DIP both sides of chops into egg mixture, then into dressing mixture, turning to evenly coat both sides.
• HEAT large nonstick skillet on medium heat. Add chops; cover. Cook 6 minutes; uncover. Continue cooking 5 minutes on each side or until chops are cooked through. Drizzle with lime juice before serving.

CITRUS MARINATED PORK CHOPS (OAMC)

Steps:

• Combine ingredients in a large Ziploc freezer bag.
• Remove as much air as possible.
• Label and freeze.
• Defrost overnight in the fridge; pork will marinate as it defrosts.
• To serve, remove chops from bag and place in a non-stick skillet; reserve marinade.
• Cook for 5 minutes, or until brown, repeat for other side.
• Add marinade, and reduce heat to medium. Cover and cook for 7 minutes, or until chops are no longer pink in the middle. Transfer pork to a plate and cover. Turn heat to high and whisk for 3-5 minutes until sauce is thick. Spoon over pork. Pork Chops can also be made on the BBQ/Grill if desired.

BALSAMIC CITRUS PORK CHOPS

Steps:

• Season both sides of the pork chops with the salt and pepper.
• In a small bowl, whisk together balsamic vinegar, juice, honey, cornstarch and thyme until smooth; set aside.
• Heat olive oil in a large skillet over medium-high heat; add seasomed chops. Brown chops for 2 minutes on each side.
• Reduce heat to medium-low. Add vinegar mixture to skillet.
• Cover and simmer chops for 10-15 minutes (more or less time, depending on the thickness of your chops).
• Serve with sauce poured over top.

PORK CHOPS WITH CITRUS GLAZE

Steps:

• In a large skillet, brown pork chops in 1 tablespoon butter over medium heat. Combine the honey, lemon juice, orange juice, soy sauce and pepper; pour over pork., Cover and cook for 10-12 minutes or until a thermometer reads 160°, turning once. Remove pork chops to a serving plate; keep warm. Whisk cold butter into cooking juices until melted. Serve with pork. Garnish with orange slices.