Pork Chops Garnished With Peppers Onions Food

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.

PORK CHOPS WITH ONIONS

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

ONION-AND-PEPPER PORK CHOPS

Steps:

• Dust the pork chops on both sides with the flour; season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until golden brown, 4 minutes. Flip; cook until lightly golden on the other side, 2 more minutes. Remove to a plate.
• Reduce the heat to medium high; heat the remaining 1 tablespoon olive oil in the skillet. Add the bell peppers, onion, chopped garlic, pepperoncini, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 10 minutes. Stir in the pepperoncini brine and chicken broth. Return the pork to the skillet. Reduce the heat to medium low; cook, flipping the pork halfway through, until cooked through and the liquid is reduced, 5 minutes.
• Meanwhile, preheat the broiler. Combine the butter, grated garlic and 1/4 teaspoon salt; spread on the bread. Transfer to a baking sheet and broil until toasted, 1 minute. Slice the bread and sprinkle with the parsley. Serve with the pork chops and vegetables.

PORK CHOPS AND PEPPERS

Steps:

• Trim any excess fat from the crops.
• Heat olive oil in a large non-stick frying pan over medium heat.
• Brown pork chops in oil, cook until barely done.
• Remove pork chops from pan, add peppers and onions to pan and cook until crisp tender.
• Return pork chops to pan, add chicken broth, wine and vinegar to pan and stir, reduce heat and cover.
• Simmer over a low heat for 5 to 6 minutes until pork chops are tender.
• In a small bowl combine cornstarch with enough water to make a thin paste.
• Add a tablespoon or so of the liquid from the pan to the cornstarch paste and blend.
• Add this mixture to the pan and stir until sauce thickened and smooth.
• Add salt and pepper to taste.
• Stir in parsley.
• Serve with rice or noodles.

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.

EASY CARAMELIZED ONION PORK CHOPS

Steps:

• Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
• In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
• Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

SAUTEED PORK CHOPS WITH TOMATOES, ONIONS & PEPPERS

Steps:

• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Saute onion and yellow pepper with salt, stirring occasionally, until golden brown, about 8 minutes. Transfer to a bowl.
• Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat until just smoking, then saute chops until browned and just cooked through, about 3 minutes on each side. Transfer chops to a platter and keep warm, covered.
• Return onion and yellow pepper to skillet and add tomatoes. Saute over moderately high heat, stirring, until tomatoes are slightly wilted, about 2 minutes. Remove from heat and stir in vinegar and salt and pepper to taste.
• Serve chops topped with onion, peppers and tomato.

PORK CHOPS WITH GLAZED PEPPERS

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chops; sprinkle with black pepper. Cook 5 min. on each side or until chops are done (145ºF). Transfer chops to platter, reserving drippings in skillet; cover chops to keep warm.
• Add bell peppers and onions to skillet; cook 5 to 6 min. or until peppers are crisp-tender and onions are heated through, stirring frequently. Stir in vinegar and honey; cook 1 min. or until sauce is thickened, stirring constantly. Spoon over chops.