Pom Glazed Pork Chops With Red Cabbage And Mashed Potatoes Food

PORK CHOPS WITH RED CABBAGE

Steps:

• For cabbage:
• Heat oil in heavy large skillet over medium heat. Add cabbage, onion, garlic and marjoram and cook until cabbage and onion are tender, stirring occasionally, about 50 minutes. Stir in balsamic vinegar. Season to taste with salt and pepper. (Can be prepared up to 3 hours ahead. Cover skillet and let stand at room temperature. Bring to simmer before continuing with recipe.)
• For pork:
• Heat oil in another heavy large skillet over medium-high heat. Season pork chops with salt and pepper. Rub with marjoram. Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes. Transfer cabbage to platter. Place pork chops atop cabbage. Remove skillet from heat. Add chicken broth and balsamic vinegar to skillet. Stir with wooden spoon, scraping up any browned bits from bottom of skillet. Pour sauce over pork and serve.

CHERRY GLAZED PORK CHOPS WITH SMASHED POTATOES

Steps:

• Position an oven rack 5 to 6 inches below the heat source and preheat the broiler to high.
• Pierce the potatoes all over with a fork. Put the potatoes on a microwave-safe plate with 2 tablespoons water and cover tightly with plastic wrap. Microwave until tender, about 10 minutes. Let cool 5 minutes.
• Carefully uncover, drain the potatoes and transfer them to a baking sheet. Top with 2 tablespoons olive oil and half the chopped thyme. Sprinkle with salt and pepper and toss to coat. Smash each potato by pressing down with a metal spatula until it flattens. Set aside.
• Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Pat the pork chops dry with paper towels and sprinkle both sides with salt and pepper. Sear until golden brown on one side, about 2 minutes, then flip and cook until golden brown on the second side, about 2 minutes more (the pork chops will not be cooked through at this point). Transfer to a plate.
• Reduce the heat to medium. Add the shallot, dried cherries and the remaining thyme and cook until softened, about 3 minutes. Add 1/4 cup balsamic vinegar and 1/4 cup water and simmer until slightly thickened, about 3 minutes. Stir in the cherry jam and season to taste with salt and pepper. Remove from the heat.
• Transfer 2 tablespoons of the glaze and the remaining 2 tablespoons balsamic vinegar to a large bowl and whisk to combine. Slowly whisk in the remaining 3 tablespoons olive oil to make a vinaigrette. Set aside.
• Broil the potatoes until warm and golden, about 5 minutes. Set aside.
• Stir 2 tablespoons water into the remaining glaze in the skillet and bring to a simmer over high heat. Add the pork chops and any juices that have accumulated on the plate and turn over several times to coat with glaze. Return the pan to the oven and broil until the glaze is bubbly and thick and the pork chops are cooked through, about 2 minutes. (The pork chops should reach an internal temperature of 145 degrees F when measured with an instant-read thermometer.)
• Meanwhile, add the salad greens to the bowl with the dressing and toss to coat. Transfer the pork chops to a serving dish and pour the remaining glaze on top. Serve with the smashed potatoes and salad.

PORK CHOP, CABBAGE, POTATO CASSEROLE

Steps:

• Brown pork chops, onions, and seasonings in oil.
• Take chops out of pan and set aside.
• Add celery soup and milk to the same pan with the onions and simmer until heated through.
• Put one half of the sliced potatoes in a sprayed casserole pan.
• Place one half of the cabbage over potatoes.
• Pour one half of soup mixture over that.
• Repeat.
• Place browned pork chops on top.
• Cover and bake at 350°F for 1 hour or until potatoes are tender.
• Remove cover last 20 minutes.

PORK CHOPS IN CREAMY CHAMPAGNE SAUCE WITH RUSTIC GARLIC MASHED POTATOES

Steps:

• Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.
• Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice.

PORK CHOPS WITH SAUTEED RED CABBAGE

Steps:

• For brine:
• Bring 6 cups water, 1/4 cup kosher salt, 1/4 cup brown sugar, whole allspice, and bay leaves to boil in large saucepan, stirring to dissolve salt and brown sugar. Cool brine completely in refrigerator; add pork chops and refrigerate overnight.
• For red cabbage:
• Heat olive oil in heavy large saucepan over medium-high heat. Add sliced red onion and sauté 2 minutes. Stir in bay leaf, sage sprig, and dried crushed red pepper. Add sliced red cabbage and cook until wilted and crisptender, stirring often, about 10 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• For pork:
• Preheat oven to 300°F. Remove pork chops from brine; pat dry. Season lightly with salt and generously with ground black pepper. Heat olive oil in heavy large ovenproof skillet over high heat. Cook pork chops in skillet until browned, about 3 minutes per side. Transfer skillet to oven and cook until thermometer inserted horizontally into pork chops registers 145°F, about 7 minutes. Transfer pork to plate (do not clean skillet). Add chicken broth, beef broth, thyme sprig, sage leaves, rosemary sprig, and parsley sprig to skillet and boil until liquid is reduced to 1/2 cup, about 9 minutes. Discard herbs. Whisk in 1 teaspoon chopped sage and 1 tablespoon butter. Keep warm.
• Rewarm cabbage. Stir in remaining 2 tablespoons butter and 2 tablespoons red wine vinegar. Season to taste with salt and pepper.
• Divide cabbage among plates. Place 1 pork chop on each plate. Drizzle pork with sauce and serve.

CARAWAY PORK CHOPS AND RED CABBAGE

Steps:

• Season pork chops with 1 teaspoon caraway seeds, chicken seasoning and brown sugar. In a large nonstick skillet coated with cooking spray, brown chops in oil. Remove and keep warm., Add the cabbage, apple, onion, water, vinegar, salt, bouillon granules and remaining caraway seeds to the skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally., Place chops over cabbage mixture; top each with 1 tablespoon apple jelly. Cover and cook 10-12 minutes longer or until meat is tender.

RED CABBAGE WITH PORK AND NEW POTATOES

Steps:

• Warm olive oil in heavy dutch oven over medium high heat; add the pork loin chops and brown on all sides. Remove meat and set aside.
• In same skillet saute the onion until golden, about 5 to 10 minutes; adding in a touch of wine and scraping up the brown bits from the meat.
• Stir in cabbage, potatoes and sliced apples. Sprinkle with brown sugar, salt, pepper and red wine vinegar. Place browned chops on top of all and pour 1 cup of white wine over all.
• Cover and bake, stirring once or twice, in a preheated 375 degree oven for 90 minutes or until tender. To keep meat moist, submerge into cabbage mixture as it cooks.