PORK CHOPS WITH SWEET AND HOT PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.
SKILLET PORK AND PEPPERS
This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We've swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
- Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 380, Fat 18 grams, SaturatedFat 4.4 grams, Cholesterol 115 milligrams, Sodium 586 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 40 grams
PORK AND CHERRY PEPPERS
These pork chops fall off the bone(if using pork with bone)they are spicy and be prepaired to use a loaf of italian bread for dipping!!my family goes nuts for this!!!!You can use any pork..boneless or bone,pork chops,or cut up a pork roast!!
Provided by dawn ruiz @dawninct3
Categories Pork
Number Of Ingredients 5
Steps:
- just brown chops,dont cook threw
- set in casseral dish...saute choped garlic,in oil,cut and saute bell peppers
- add too saute pan,cherry peppers,sauce,soy sauce,vinagar,salt...then just pour over chops in casseral pan...cover with foil...poke 3 small holes in foil.bake at 350 for 3 hours..sooooo tender
GRILLED PORK CHOPS WITH PEPPERS AND BALSAMIC GLAZE
Steps:
- For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
- Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
- Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
- For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
- For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
- Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
- Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
- To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.
SIRLOIN PORK CHOPS BRAISED WITH HOT CHERRY PEPPERS
Steps:
- Frying the sausage: Heat 1 tablespoon of the oil in a large deep skillet or shallow braising pan (12-inch) over medium heat. Add the sausage and fry, stirring often, until browned on most sides, 6 to 8 minutes. With a slotted spoon, transfer the sausage to a paper towel-lined plate to drain.
- The aromatics and braising liquid: Pour off and discard the fat from the pan. Add the remaining tablespoon of oil and heat over medium heat. Add the onion, season with salt and pepper and saute, stirring, until the onion begins to soften and brown on the edges, 4 to 5 minutes. Add the garlic, stir and saute for another minute, until fragrant. Add the white wine, stir and scrape the bottom of the pan with a wooden spoon, and boil until the wine is reduced by about half, about 4 minutes. Add the vinegar, stir, and boil for a minute or two. Add the stock and bring to a simmer.
- The braise: Season the pork all over with salt and pepper. Add the chops to the skillet, and immediately reduce the heat to a gentle simmer. One by one, tear the peppers into small pieces, discard the seeds and stems, and adding the pieces to the skillet. (I like to hold them over the skillet while I tear them so that the juices fall directly into the pan. The only trouble with this approach is that a few errant seeds will fall in too, making the dish spicier still. If you'd prefer to minimize the peppers' heat, tear them over a cutting board so that any juices drip onto the board, then scrape every last seed to the side, and add the peppers and as much of the juices as you like to the skillet.) Cover the skillet and braise the pork quietly, checking after 5 minutes to see that the liquid is not simmering too furiously. If it is, lower the heat or set a heat diffuser beneath the pan. After 20 minutes, turn the pork with tongs. Continue to braise at a gentle simmer until the pork is fork-tender, about 40 minutes total.
- The finish: Transfer the chops to a platter or plates and cover loosely with foil to keep warm. Bring the cooking juices to a boil over medium-high heat. Skim any surface fat with a large spoon. Boil until the juices are tasty and slightly thickened, 8 to 10 minutes. Lower the heat to a simmer, add the sausage to the sauce, and simmer for about 3 minutes to heat through. Taste for salt and pepper. Spoon over the pork and serve.
PORK CHOPS IN CHERRY-PEPPER SAUCE
You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on pork chops as I call for here, or on veal chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."
Provided by Sam Sifton
Categories easy, meat, one pot, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
- When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
- Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.
More about "pork and cherry peppers food"
PORK CHOPS WITH CHERRY PEPPERS - SOUTHERN FOOD AND FUN
Web Nov 20, 2021 How to Make Pork Chops with Cherry Peppers Step 1. Preheat the oven to 425°. Season the pork chops on both sides with salt …
From southernfoodandfun.com
4.7/5 (15)Total Time 45 minsCategory PorkCalories 349 per serving
From southernfoodandfun.com
4.7/5 (15)Total Time 45 minsCategory PorkCalories 349 per serving
- Season the pork chops on both sides with salt and pepper. In a 12-inch heavy skillet or flameproof casserole, heat the oil over medium-high heat.
- Add the pork chops and cook for about 3 minutes on each side, or until nicely browned. Transfer to a plate.
- Add the onion and drained cherry peppers to the pan and sauté, stirring occasionally, for 4 to 5 minutes, until the onion is translucent. Add the garlic and thyme and sauté for another minute.
PORK CHOPS WITH VINEGAR PEPPERS - SIP AND FEAST
Web May 2, 2019 Heat a large pan to medium-high and sear pork chops in 1 Tbsp olive oil on both sides for 2-3 minutes. Remove chops and set aside. Lower pan heat to medium and saute the garlic in the remaining olive oil …
From sipandfeast.com
From sipandfeast.com
OLD SCHOOL: PORK CHOPS WITH PICKLED CHERRY PEPPER SAUCE
Web Jan 31, 2013 Heat 2 tbsp. olive oil in a 12″ skillet over medium-high heat. Fry chops, flipping once, until browned, 5 to 8 minutes. Transfer pan to oven; roast until pork is cooked through, 18–20 minutes. Transfer chops …
From tastewiththeeyes.com
From tastewiththeeyes.com
PORK MEDALLIONS WITH CHERRY PEPPERS - CHEFTINI
Web Sep 30, 2013 Season with salt and pepper. Heat olive oil in a saute pan. Sear both sides of the medallions in the hot pan . Transfer to a warm platter. Drain peppers from jar and reserve a 1/2 cup of the liquid. Quarter the …
From cheftini.com
From cheftini.com
GORDON RAMSAY'S PORK CHOPS WITH PEPPERS - BINGE …
Web Jan 24, 2020 Season the chops with salt and pepper really well on both sides, pushing the seasoning into the meat. Place the cleaned-out frying pan over high heat until hot and add a dash of oil. Add the chops, garlic, …
From bingeworthybites.com
From bingeworthybites.com
THE SECRET INGREDIENT ITALIAN-AMERICAN CHEFS LOVE TO USE
Web May 1, 2023 Pork Chops with Hot Cherry Peppers. In this pork chop video, he basically saut és onion, garlic, and hot cherry peppers in olive oil and the brine from the …
From thetakeout.com
From thetakeout.com
PORK CHOPS WITH HOT CHERRY PEPPERS RECIPE | PASQUALE SCIARAPPA …
Web May 10, 2019 The pork chops can be flipped over occasionally for even cooking. Add the onions and hot cherry peppers to the pork chops skillet and continue to cook for …
From orsararecipes.net
From orsararecipes.net
PORK WITH VINEGAR PEPPERS - HOW TO MAKE THE BEST SEARED PORK …
Web Sep 21, 2022 Cook until the onions begin to soften, about 3 to 5 minutes. Add the wine and vinegar and bring to a boil. Add the butter. Once the butter has melted, add the chops …
From food52.com
From food52.com
PORK TENDERLOIN MEDALLIONS WITH ROASTED PEPPER AND CHERRY …
Web Apr 9, 2023 INSTRUCTIONS: Combine the sage, salt, and pepper in a small bowl and sprinkle over both sides of the medallions. Let stand at room temperature for 30 minutes. …
From cookingwithbrendagantt.net
From cookingwithbrendagantt.net
20 BEST BELL PEPPER RECIPES - WHAT TO MAKE WITH BELL PEPPERS
Web May 23, 2023 Hoisin Steak and Pepper Stir-Fry. With tender beef, fresh peppers, and a sticky-sweet sauce, this Asian-inspired stir-fry is better than takeout! To cut super thin …
From thepioneerwoman.com
From thepioneerwoman.com
JUICY PORK TENDERLOIN WITH PEPPERS AND ONIONS - INSPIRED TASTE
Web Feb 17, 2020 Prepare Peppers and Onions 1 Keep the pan used to sear the pork on the stove over medium heat. Add the butter. When the butter is melted and bubbling, stir in …
From inspiredtaste.net
From inspiredtaste.net
PORK CHOPS WITH CHERRY PEPPERS AND ONIONS RECIPES
Web Nov 6, 2022 Add salt and pepper to both sides of the pork chops. Heat the oil over medium-high heat in a heavy 12-inch skillet or flame-proof casserole. Add the pork …
From findsimplyrecipes.com
From findsimplyrecipes.com
FAVOURITE FAMILY RECIPE: CHRISTELLE’S PORK VINDALOO
Web May 28, 2023 After a little while of frying, gradually add some water and let it cook on a slow flame. Add a tablespoon of sugar to balance the flavours. Let the vindaloo simmer …
From globalnews.ca
From globalnews.ca
FAVOURITE FAMILY RECIPE: CHRISTELLE’S PORK VINDALOO
Web 1 day ago Posted May 28 2023 10:14am. Favourite Family Recipe finalist Christelle Vaz shows Joe Fortes executive chef Wayne Sych how to make the traditional Goan dish and …
From globalnews.ca
From globalnews.ca
SIRLOIN PORK CHOPS BRAISED WITH HOT CHERRY PEPPERS : RECIPES : …
Web Coarse salt and freshly ground pepper. 3 garlic cloves, minced. 1/2 cup dry white wine or dry white vermouth. 2 tablespoons white wine vinegar. 3/4 cup chicken stock, homemade …
From cookingchanneltv.com
From cookingchanneltv.com
BROILED PORK CHOPS WITH HOT CHERRY PEPPERS RECIPE - FOOD.COM
Web Rub chops evenly with salt and pepper. Lay the prepared chops on an aluminum foil-lined baking tray or pan; surround with the cherry peppers, garlic and onion. On lowest …
From food.com
From food.com
PORK CHOPS AND HOT CHERRY PEPPERS - THE SLIMMER KITCHEN
Web Oct 14, 2020 Home Recipes About Me Contact FAQ Search Menu Pork Chops and Hot Cherry Peppers October 14, 2020 Main Course Pork Chops and Hot Cherry Peppers …
From theslimmerkitchen.com
From theslimmerkitchen.com
BACON-WRAPPED CHERRY PEPPERS RECIPE - COLBY GARRELTS - FOOD
Web Apr 16, 2021 Preheat the oven to 350°. Stuff each cherry pepper half with a heaping teaspoon of cream cheese and wrap with a slice of bacon; secure with a toothpick. …
From foodandwine.com
From foodandwine.com
BEST PORK AND PEPPERS RECIPE - HOW TO MAKE PORK AND PEPPERS
Web Apr 21, 2022 8. cloves garlic, minced. 2 tbsp.. packed fresh oregano leaves, plus 4 sprigs. 1 tbsp.. fennel seed, chopped. Kosher salt. Freshly ground black pepper. 3 lb.. boneless …
From delish.com
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love