Pork Chops Vermont Food

MUSHROOM-STUFFED PORK CHOPS WITH VERMOUTH SAUCE

Steps:

• Heat the oven to 400 degrees F and arrange a rack in upper third.
• Pat the pork chops dry with paper towels and put on a cutting board. Using a small paring knife, cut a 2-inch opening horizontal to the cutting board, halfway up the meat in each chop. Move the knife back and forth in a fan motion to open the interior of the pocket without significantly widening the opening. (You don't want to pierce through the meat but simply create a pocket for the stuffing.) Brush the exterior of the chops with oil, season well with salt and freshly ground black pepper, to taste, and set aside until the stuffing is ready.
• Heat 1 tablespoon of oil in a large ovenproof frying pan over medium-high heat. When the oil shimmers, add the shallots and cook until softened. Add the mushrooms, season well with salt and freshly ground black pepper, and cook, stirring rarely, until browned, about 10 minutes. Stir in the parsley and remove to a plate to cool slightly. Wipe out the frying pan and return it to the stove over medium-high heat. Taste the stuffing and adjust the seasoning, as necessary. Stuff half of the mushroom mixture into the pocket of each chop. If the filling is falling out, secure the chops closed with toothpicks.
• Add the remaining 1 tablespoon oil to the pan over medium heat. When the oil shimmers, arrange the stuffed chops in the pan and cook until browned, about 4 minutes. Flip the chops to the other side and transfer the pan to the oven. Bake until the pork is cooked and an instant-read thermometer, inserted into the center of the chops, registers 160 degrees F, about 12 to 15 minutes.
• Remove the pan from the oven and set the pork aside on serving plates to rest. Return the pan to the stove over medium heat and add the vermouth. Cook, scraping the bits from the bottom of the pan with a spatula, until the alcohol smell is cooked off and is slightly reduced, about 1 minute. Remove the pan from the heat, add the butter, and let it melt. Taste the sauce and adjust the seasoning. Drizzle the sauce over the chops and serve with a gratin, mashed potatoes, or polenta, if desired.

VERMONT MAPLE SYRUP PORK CHOPS

Steps:

• Brown the pork chops: Preheat the oven to 400°F. Sprinkle both sides of the pork chops with a little salt. Heat the butter or oil in a large sauté pan on medium high heat. Pat dry the chops with paper towels and place in sauté pan. Cook (without moving) enough to brown well, then flip over and brown the other side. Remove the chops from the pan and place into a high-sided baking dish or roasting pan. (If your pork chops are very thin and have cooked through at this point, skip the oven step and tent them loosely with aluminum foil while making the sauce.)
• Make the sauce: Add the minced onion to the sauté pan in which you browned the pork, and sauté for 2-3 minutes, until the onion begins to brown. Add the vinegar, chili powder, pepper, maple syrup, water, and Worcestershire sauce to the pan and bring to a boil.
• Bake: Pour the sauce over the pork chops in the baking dish. Lower the heat to 350°F and bake uncovered for 10-15 minutes for thick (1-inch thick) chops, 5-10 minutes for thin (1/2-inch thick) chops, or until the interior temperature of the pork reaches 145°F.
• Brown sliced onions (optional): In the same sauté pan that you used to make the sauce, add a little oil and heat to medium high. Cook the sliced onions in the pan, allowing the onions to pick up any sauce remaining in the pan. Cook until lightly browned, while the pork chops are baking.
• Thicken gravy with flour: Place the pork chops on a serving platter and loosely tent with foil. Pour the sauce into the saucepan you seared the chops in and whisk in 1 tablespoon flour to thicken the gravy. Salt to taste, and serve the gravy over the chops and (optional) onions.

PORK CHOPS VERMONT

Steps:

• Combine ketchup, maple syrup, white wine, water, beef bouillon, bay leaf, garlic, basil, thyme, mustard, salt, pepper and ginger in a medium saucepan.
• Stir well.
• Bring to a boil then reduce heat and simmer uncovered for 30 minutes.
• Remove bay leaf.
• Remove from heat.
• Meanwhile preheat oven to 375°F.
• Lightly brush oil onto both sides of pork chops.
• Place pork chops into 13x9x2-inch baking dish.
• Bake for 30 minutes.
• Remove from oven, pour sauce over pork.
• Bake uncovered for 15 to 20 minutes more, basting a few times with sauce.

ROSEMARY VERMOUTH PORK CHOPS

Steps:

• Trim fat from edges of pork chops and reserve.
• In a large skillet over medium heat, rub fat over bottom of skillet to grease well.
• Discard fat and brown pork chops on both sides.
• Season with salt and pepper.
• Add shallots, vermouth and rosemary if using the dried.
• Bring to a simmer over high heat.
• Reduce heat to low, add in fresh rosemary if using, cover, and simmer gently for 10-15 minutes, until pork is tender.
• Skim any fat from juices and pour over pork chops to serve.

VERMONT PORK CHOPS

Steps:

• Preheat oven to 400°F
• Lightly brown pork chops in a small amount of olive oil.
• Place chops in a flat baking dish.
• Combine all other ingredients over low heat and pour over chops.
• Cover and bake 45 minutes basting occasionally.
• Uncover and bake 15 minutes longer.
• Place chops on warming platter while sauce is thickened very slightly with flour.
• Pour sauce over chops and serve.

PORK CHOPS IN A VERMOUTH MUSHROOM SAUCE

Steps:

• Combine flour, salt, pepper and thyme in a shallow pan. Dredge pork chops in flour.
• Add butter and oil in pan and heat over med-high. Brown pork chops on both sides, about 4 minute.
• Add 1/2 cup vermouth, cover, lower heat and cook until chops are cooked through, about 4 more minute.
• Remove pork chops to platter, top with swiss chesse and cover to keep warm and melt cheese.
• Add mushrooms to skillet and cook over med-high heat until softened.
• Add remaining vermouth and scrape off brown bits from pan. Cook until sauce is slightly reduced.
• Spoon sauce over pork chops and serve.

PORK CHOPS WITH CAPER, VERMOUTH, AND CREAM SAUCE

Steps:

• Pound the chops just a little, to about 3/4 in thick; season with salt and pepper, then dredge lightly in the flour.
• Heat the oil and 1 TBS of the butter in a large skillet; sear the chops (about 2 minutes on each side), then remove to a plate.
• Add the remaining butter to the skillet, and when it has melted, add the onions and cook 4 minutes, stirring occasionally.
• Add the vermouth and the water; reduce heat and simmer for about 4 minutes.
• Stir in the crushed bouillon cube and the capers; return chops to the pan and pour in any accumulated juices.
• Reduce heat again to a gentle but steady simmer; cover and cook for about 6 minutes.
• Turn the chops and cook an additional 5 minutes, covered, then remove them to a plate and cover with foil to keep warm.
• Increase heat and bring to a boil, cooking until the liquid is reduced by half (1-2 minutes).
• Remove from heat and stir in the cream and any accumulated juices from the waiting chops; mix well.
• Serve sauce over chops, with parsley sprinkled over all.