RESTAURANT-STYLE PORK CHOPS
A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner that is as steady and simple as it is elegant and rich. The chops are broiled beneath a glaze of maple syrup and balsamic vinegar, then served with soft apple slices and a dusting of Clinton-era nostalgia: chopped pecans and candied ginger. (Polenta is the perfect accompaniment -- stir in some goat cheese and rosemary instead of the more typical butter and Parmesan.)
Provided by Sam Sifton
Categories dinner, easy, main course
Time 45m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Preheat a broiler or light a charcoal grill.
- In a small nonreactive bowl, whisk together the syrup, vinegar, sugar and cinnamon.
- Place a small pan over medium heat, add the pecans and about 2 tablespoons of the maple-syrup sauce and cook for a few minutes, until the nuts are glazed and fragrant. Transfer the nuts to a plate and spread them out to cool. Transfer the cooled nuts to a cutting board, chop roughly and set aside.
- Season the pork chops aggressively with salt and pepper, then drizzle with olive oil. When the broiler is hot, or the coals are covered with gray ash and you can hold your hand 5 inches above them for only 1 to 2 seconds, broil or grill the meat for approximately 7 minutes per side. Brush with some of the remaining maple glaze every 2 or 3 minutes, turning them frequently to prevent the sugar from burning.
- When the chops are cooked, remove from the broiler or grill and let them rest for 5 minutes before serving. Meanwhile, slice the cored apples into thick rounds, drizzle with olive oil, season lightly with salt and pepper and place on the broiler pan or grill until tender when pierced with a fork. These, too, should be brushed with the maple glaze and turned frequently.
- Serve chops with the apple slices, sprinkled with pecans and candied ginger.
Nutrition Facts : @context http, Calories 735, UnsaturatedFat 21 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 895 milligrams, Sugar 59 grams, TransFat 0 grams
MONTEREY CHICKEN
Classic Monterey Chicken with sauteed onions, peppers and mushrooms. It's worth the extra time!!
Provided by Leigh
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h
Yield 4
Number Of Ingredients 8
Steps:
- To Marinate: Place chicken in a nonporous glass dish or bowl. Pour marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove chicken from the marinade and place in a 9x13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.
- Bake chicken in the preheated oven for 20 to 30 minutes, or until cooked through and juices run clear.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In same skillet, melt butter over medium high heat. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup of marinade and simmer until soft. Drain and set onion mixture aside.
- Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 642.2 calories, Carbohydrate 27.5 g, Cholesterol 140.2 mg, Fat 37.5 g, Fiber 1.3 g, Protein 46.4 g, SaturatedFat 15.4 g, Sodium 2806.6 mg, Sugar 23.8 g
PORK CHOPS NORMANDY
Pears and brandy team up to turn ordinary pork chops into a restaurant-quality dish that's good enough for guests. Serve with an upscale side, such as brussels sprouts or asparagus, and a glass of wine for a fantastic meal. -Gina Quartermaine, Alexandria, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown pork chops in butter. Remove and keep warm. In the same skillet, saute pears and shallots until crisp-tender. Add garlic; saute 1 minute longer. Remove from the heat. Stir in brandy; cook over medium heat until liquid is evaporated., Stir in the cream and seasonings; cook for 2-3 minutes or until sauce is slightly thickened. Return pork chops to skillet; cover and cook for 8-10 minutes or until a thermometer reads 160°, turning once.
Nutrition Facts :
MEDITERRANEAN PORK CHOPS
The RSC#10 contest ingredients inspired this tangy Mediterranean sauce for pork chops. It turns out like a chutney or salsa. Beautiful, easy and gourmet.
Provided by Engrossed
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Coat the pork chops with spray oil and then sprinkle garlic salt and pepper on both sides.
- Cook by preferred method: Foreman grill, baked, broiled or stove-top.
- Place in serving dish.
- While pork chops are cooking you can prepare the sauce.
- Heat olive oil in a small skillet over medium heat.
- Add red onion and sauté for 5 minutes.
- Add garlic and sauté for 2 more minutes.
- Add the rest of the ingredients to the olives and sauté another 3-5 minutes until heated through.
- Pour sauce over cooked pork chops.
- Top with parsley and feta if desired.
Nutrition Facts : Calories 292.1, Fat 11.2, SaturatedFat 3.2, Cholesterol 76, Sodium 500.1, Carbohydrate 22.6, Fiber 2.4, Sugar 15.6, Protein 26
MODENESE PORK CHOPS
Everyone who has this loves it! It's surprisingly simple and quick. Garlic, rosemary, and white wine flavor the pork. The aroma is wonderful. Try steaming fresh broccoli, then frying it in the pan juices for a perfect side dish.
Provided by Stephanie Knewasser
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.
- Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 1.5 g, Cholesterol 88 mg, Fat 19.2 g, Fiber 0.1 g, Protein 23.2 g, SaturatedFat 10.3 g, Sodium 698.3 mg, Sugar 0.3 g
PORK CHOPS MONTEREY
Topped with onions and a sweet, tangy sauce that is sure to wow dinner guests, these chops are moist and tender. "I often get requests for the recipe after they taste it," says Robyn Herz of Overland Park, Kansas.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place pork chops in an 11x7-in. microwave-safe dish coated with cooking spray; top with onion. Combine the chili sauce, brown sugar and lemon juice; pour over chops. Cover and microwave on high for 15 minutes or until a thermometer reads 160°. , Meanwhile, cook rice according to package directions. Serve with pork chops.
Nutrition Facts : Calories 295 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 655mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
PORK CHOPS MONTEREY
This scrumptious chicken dish came from my Cooking for 2 magazine. It is from an article about dinner for guests. It is easily scaled down if it's just you and another person or you want to do some OAMC stuff. Catch those chops on sale like I do and hit the kitchen!
Provided by Redneck Epicurean
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil over med-low heat in a large skillet. Place the chops in the skillet and top with the onions. Place a lid on the skillet but do not cover completely. Cook until about 2/3 done.
- While the chops cook, stir together the remaining ingredients. Pour over the meat and replace the lid leaving it cracked to allow excess steam to escape as before.
- Cook until juices run clear and the sauce becomes a bit thicker like a glaze. Serve with long-grain rice.
- NOTE: The original recipe was cooked in a microwave. Here are those directions. Place the pork chops in an 11x9 glass baking dish sprayed with non-stick spray; top with onions. Combine the remaining ingredients and pour over the chops. Cover with plastic wrap and microwave on high for 15 minutes or until meat juices run clear. I don't know that I would cook these chops in the microwave for fear they'd be tough.
Nutrition Facts : Calories 345.1, Fat 10.3, SaturatedFat 3.1, Cholesterol 76, Sodium 670.9, Carbohydrate 35.2, Fiber 3, Sugar 29.5, Protein 25.8
EGGS MONTEREY
Make and share this Eggs Monterey recipe from Food.com.
Provided by Lala Chef
Categories Breakfast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Lightly oil a 13-by-9-inch baking dish.
- Beat eggs in a large mixing bowl.
- Stir in Monterey Jack, cottage cheese, butter, flour, baking powder, salt and chiles.
- Pour into baking dish, and bake for 35 minutes or until the eggs are set.
- Cool for 10 minutes.
- Serves 8 to 10 for brunch, 12 to 16 as an appetizer.
CHICKEN CHAMBRAY (LIKE PONDEROSA'S CHICKEN MONTEREY)
Make and share this Chicken Chambray (Like Ponderosa's Chicken Monterey) recipe from Food.com.
Provided by DJBiker
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Marinate the chicken breasts in 1/2 cup of the dressing in the refrigerator for 4 hours or overnight.
- Place the remaining 1/2 Cup of the french dressing in a small pan and simmer on the stove for 30 minutes or until the color darkens slightly and the sauce thickens.
- Grill the chicken breasts on charcoal or gas grill til done, then place 2 TBS cooked sauce over each breast. Great with a baked potato and Texas Toast,.
Nutrition Facts : Calories 535, Fat 41.4, SaturatedFat 7.4, Cholesterol 92.8, Sodium 613.9, Carbohydrate 9.7, Sugar 10, Protein 30.7
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