CHEESE-STUFFED PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.
Nutrition Facts : Calories 463, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 693 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 31 grams
PORK CHOPS STUFFED WITH CHEDDAR CHEESE AND POBLANO PEPPERS
Brined and stuffed boneless chops. A cast-iron skillet recipe by "Cooking for Geeks: Real Science, Great Hacks, and Good Food", Jeff Potter.
Provided by gailanng
Categories Pork
Time 1h40m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- In a container, mix 2 tablespoons salt with 4 cups cold water. Stir to dissolve salt. (The brine and chops can be placed in a Ziploc bag, removing air to completely submerge chops.) Place pork chops in the brine and refrigerate for an hour. Then remove them from the brine and pat dry with paper towels. Lay out the chops on a clean plate to allow them to come to room temperature.
- Using a small knife, make a small incision in the side of the chop, pushing the blade into the center of the chop and moving the blade side to side to create a pocket while keeping the "mouth" as small as possible.
- Create a filling by combining the poblano, cheese, salt and pepper. Stuff about a tablespoon of filling into each pork chop. Rub the outside of the chops with oil and season with salt and pepper.
- Heat a cast-iron skillet over medium heat to the point where a droplet of water skitters around the pan. Place chops in the pan, cook about 5 minutes per side. The internal temperature should register about 145 degrees. Remove chops from the pan and allow them to rest for 5 minutes. Good served with rosemary mashed potatoes.
Nutrition Facts : Calories 369, Fat 18.2, SaturatedFat 7.6, Cholesterol 138.8, Sodium 7752.3, Carbohydrate 4.9, Fiber 2, Sugar 0.1, Protein 44.5
STUFFED POBLANO CHILES ("CHILES RELLENOS")
Provided by Marcela Valladolid
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
- Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
- Arrange the chiles on a serving platter, spoon the sauce on top and serve.
PORK CHILI 'N' CHEESE STUFFED POBLANOS WITH BLACK BEANS, FRESH SALSA & SMOKY RED PEPPER LIME CREMA
Mild, earthy, sweet, and perfect for stuffing, poblano peppers are one of our favorite ingredients to use for quick (and delicious!) weeknight dinners. Speaking of stuffing, we combined saucy pork with black beans and Southwestern spices for a protein-packed twist on the traditional Italian profile. Once filled, the peppers receive a sprinkle of melty cheddar, a scattering of fresh tomato salsa, and a drizzle of smoky red pepper-lime crema. Yep, these packed peps are sure to satisfy.
Provided by HelloFresh
Categories main course
Time 35m
Number Of Ingredients 15
Steps:
- • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve poblanos lengthwise; remove stems and seeds. Dice tomato. Halve, peel, and finely chop onion. Zest and quarter lime. Drain and rinse beans.
- • Place poblano halves on a baking sheet and rub all over with a drizzle of oil. Season with salt and pepper. • Roast on top rack until browned and softened, 15-18 minutes.
- • Meanwhile, in a small bowl, combine tomato, 2 TBSP onion (4 TBSP for 4 servings), half the lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. • In a separate small bowl, combine smoky red pepper crema, remaining lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
- • Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add pork* and Southwest Spice; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
- • Add tomato paste, stock concentrate, half the beans (use the rest as you like), and ¼ cup water to pan with pork filling. (For 4 servings, use all the beans and 1⁄3 cup water.) Stir until mixture is saucy and thoroughly combined, 1-2 minutes. Season generously with salt and pepper. • Once poblano halves are done roasting, remove sheet from oven. Stuff with up to half the filling (save the rest for serving). Evenly sprinkle with cheddar. • Return to oven until cheese melts, 3-4 minutes.
- • Divide remaining filling between plates; top with stuffed poblanos, salsa, and crema. Drizzle with hot sauce if desired. Serve with any remaining lime wedges on the side.
Nutrition Facts : Calories 740 kcal, Fat 43 g, SaturatedFat 16 g, Carbohydrate 46 g, Sugar 9 g, Protein 40 g, Fiber 11 g, Cholesterol 135 mg, Sodium 780 mg
PORK CHOPS WITH CHARRED ONION AND POBLANO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Bring 1 1/2 cups water to a simmer in a saucepan. Reduce the heat to medium low and stir in the rice, smashed garlic and 1/4 teaspoon salt. Cover and cook until the water is absorbed and the rice is tender, 16 to 18 minutes; set aside.
- Meanwhile, toss the poblano, onion, pear, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Broil, stirring occasionally, until softened and charred in spots, 8 minutes; set aside.
- Season the pork with salt, pepper and the thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork; cook until well browned, about 5 minutes per side. Remove to a plate. Add the poblano mixture and sliced garlic to the skillet. Cook until the garlic softens, 2 minutes. Add the broth and cook, scraping up any browned bits, 1 minute. Remove from the heat; stir in the vinegar and half of the cilantro. Season with salt.
- Fluff the rice, discard the smashed garlic and stir in the remaining cilantro. Season with salt. Serve with the pork and poblano mixture.
Nutrition Facts : Calories 440 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 54 milligrams, Sodium 430 milligrams, Carbohydrate 47 grams, Fiber 2 grams, Protein 26 grams
GRILLED PORK AND POBLANO PEPPERS
My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside., Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.
Nutrition Facts : Calories 304 calories, Fat 14g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 389mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
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