Pork Chops And Zucchini A La Peg Bracken Food

PORK CHOPS WITH BRANDIED CHERRY SAUCE AND ZUCCHINI WITH WALNUTS

Steps:

• Preheat oven to 375 degrees F.
• Put cherries in a small bowl with the sugar.
• Heat a skillet with an oven safe handle over medium high to high heat or, cover a the handle of a rubber handled pan with tin foil and preheat over same setting.
• Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, to a hot skillet. Place chops in skillet and sear meat on both sides to caramelize the chops. Place a loose tin foil tent over the pan and transfer the chops to oven to finish off, 7 or 8 minutes, until meat is firm to touch, but not tough.
• While chops are in oven, place a second skillet over medium high heat. Toast nuts 1 to 2 minutes, shaking pan frequently. Remove nuts to cool and add extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. Add zucchini disks, season with nutmeg, salt and pepper and cook until tender, tossing discs occasionally, 6 or 7 minutes.
• Remove meat from oven and transfer to dinner plates. Cover chops with foil to keep warm. Place chop skillet back on stove over medium heat. Add a tablespoon extra-virgin olive oil, 1 turn of the pan. Add shallots and saute 1 to 2 minutes. Add cherries and warm through. Add brandy by removing the pan off the burner to add the alcohol, then flame the pan. Burn off alcohol for 1 minute, then add stock. reduce stock a minute, then add butter in small pieces. Toss sauce to combine and sprinkle in mint. Pour sauce down over chops and serve the zucchini with walnuts along side.

PORK CHOPS AND ZUCCHINI A LA PEG BRACKEN

Steps:

• Combine the pork chop breading ingredients - flour, Parmesan cheese, salt, dill weed and pepper -in a plastic or small paper bag. Shake the pork chops in the mixture and SAVE WHAT'S LEFT IN THE BAG. (Can you tell I didn't do that one time?) Brown the chops on both sides in a little bit of oil in a skillet large enough for the chops to nestle together in a single layer. If you choose a pan you can also serve in, life is even easier. Once they're browned and "nestled", slice the two onions and spread them over the chops; add 1/3 cup of water, cover the pan and simmer over low heat for 25 minutes. Remove the cover and add the zucchini, sliced (I slice it 1/2" to 3/4" thick). Now go back to that bag of ingredients that you've saved; add the additional 3 Tb Parmesan cheese, the 1/2 tsp paprika and the 1/2 tsp dill weed. Shake it up to mix it all together and sprinkle the concoction over everything in the pan. DON'T STIR. Just let it sit there on top of the zucchini. Replace the cover and simmer for another 15 minutes. All done. Serve "as is.".

ZUCCHINI PORK CHOP SUPPER

Steps:

• In a large bowl, combine two-thirds of the stuffing mix with butter; place half in a greased 13x9-in. baking dish. In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top. , Crush remaining stuffing mix; place in a shallow bowl. Place water or milk in another shallow bowl. Dip pork chops in water or milk, then roll in stuffing crumbs. , Place pork on top of stuffing mixture. Bake, uncovered, at 350° for 1 hour or until pork chops are tender.

SPICE-RUBBED PORK CHOPS WITH GRILLED ZUCCHINI

Steps:

• In a large zip-top bag, combine coriander, brown sugar, cumin, and 1 teaspoon each salt and pepper. Add pork and 1 tablespoon oil and toss to coat. Refrigerate at least 8 hours (or up to 1 day).
• Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Grill pork, covered, about 5 minutes per side for medium. Let rest, covered, 10 minutes.
• Clean and lightly oil hot grill. Toss zucchini with 2 tablespoons oil; season with salt and pepper. Grill until tender, 2 to 3 minutes per side. Grate 1 tablespoon lime zest, then cut limes into wedges. Transfer half the zucchini to a serving plate and sprinkle with zest and feta. Chop and refrigerate remaining zucchini for Herbed Ricotta Pasta with Corn and Zucchini. Serve zucchini and pork with lime wedges.

EASY ITALIAN-STYLE PORK CHOPS AND ZUCCHINI DINNER

Steps:

• Heat the oil in a 12-inch nonstick skillet over medium-high heat, add the pork chops and sprinkle both sides with the rosemary (or oregano) and salt, cook the chops, turning occasionally, until well browned on both sides, about 6-7 minutes.
• Add the onion, garlic, and zucchini slices, and continue cooking until the onions are soft about 5-6 minutes longer.
• Add the pasta sauce, stirring until it is well combined with the chops and vegetables, adjust the heat so that the sauce simmers gently and cook 6-8 minutes longer, or until the zucchini slices are crisp tender and the chops are just cooked through, tested in the thickest part with the point of a paring knife.
• Serve the chops and zucchini sauce mixture over the pasta.

ZUCCHINI PORK DINNER

Steps:

• In a skillet over medium heat, cook pork in oil until browned, about 5 minutes. Add onion and garlic; cook for 5 minutes or until onion is tender. Add tomato juice and seasonings; simmer, uncovered, for 5 minutes. Add the zucchini; cook and stir until crisp-tender, about 5 minutes. Serve over noodles.

ZUCCHINI STUFFED PORK CHOPS & MUSTARD SAUCE

Steps:

• Toss the zucchini and salt well in a colander and let it drain for about 30 minutes. Squeeze the zucchini dry (I use paper towels to do this).
• In a large non-stick skillet heat 3 tbsp of the oil and cook the garlic and the zuchini over a fairly low heat, stirring until it's just tender. (Don't cook it any longer or it will be too mushy).
• Stir in the parmesan and let cool.
• Cut a deep pocket in each chop and stuff with the zucchini.
• Heat the remaining oil in another large non-stick skillet over medium high heat until it is hot but not smoking.
• Pat the chops dry with a paper towel, and coat them in the sesame seeds. Press the seeds in (you might need more or less depending on the size of your pc's) -- and saute (3 at a time if you like), turning them once, til they are firm to the touch (about 8 minutes total).
• Keep warm on a platter in the oven.
• Meanwhile, make the mustard sauce: In the oil remaining in the skillet that you cooked the pork chops in, saute the onion over medium high heat until it is soft, about 2 minutes. Add the wine and de-glaze the pan. Whisk in the cream (or stir in the sour cream). Add the mustard, the parmesan cheese, and any juice that may have accumulated on the platter, and stir to combine. Add salt and pepper to your liking.
• I spoon it over the chops or you could serve them on top of a pool of sauce. Goes very well with spinach btw!

SKILLET PORK CHOPS WITH ZUCCHINI

Steps:

• In a shallow dish, combine the flour, 2 tablespoons cheese, salt, dill and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess., In a large skillet, brown chops on both sides in oil. Top with onions; add water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Place zucchini over the onions. Sprinkle remaining cheese over zucchini. Sprinkle with paprika. Cover and simmer for 10-15 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes.

OLD FAITHFUL

Steps:

• Preheat oven to 350.
• Drain tomatoes, reserving enough of the liquid to bring the broth to 2 cups.
• Add rice, soup mix and broth to bottom of 12x12 baking dish, stir to combine and evenly distribute in the baking dish.
• Place pork chops on top of rice mixture.
• Top each pork chop with a ring of onion and a ring of green pepper. Fill each ring with diced tomatoes.
• Cover and bake for 65-70 minutes or until meat is cooked through and liquid absorbed into the rice.