PORK CHOPS WITH RADISHES AND CHARRED SCALLIONS
Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.
Categories Bon Appétit Pork Pork Chop Anise Radish Parsley Green Onion/Scallion Grill Grill/Barbecue Dinner Summer Anchovy Spring
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.
- Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°F, 8-10 minutes. Transfer chops to a plate and let rest 10 minutes.
- Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
- Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.
CRISPY PORK CHOPS WITH BUTTERED RADISHES
These crisp, panko-crusted cutlets are your weeknight answer to tonkatsu or Milanese with a simplified, one-step breading procedure, no eggs or flour required. Thin pork chops, either bone-in or boneless, are seasoned with salt and pepper, then simply pressed into panko bread crumbs before crisping up in a hot, oiled skillet. While any quick-cooking vegetable could be tossed in the brown butter and spooned over the chops, radishes are especially nice for the way they keep their bite even after a trip to the skillet. Whatever you do, don't forget the lemon.
Provided by Alison Roman
Categories dinner, for two, weekday, weeknight, meat, main course
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Season pork with salt and pepper. Place panko in a rimmed baking sheet or baking dish and season it with salt and pepper. Working one at a time, firmly press both sides of each pork chop into the seasoned panko until the chops are evenly and well coated.
- Heat oil in a large skillet (10 to 12 inches) over medium-high heat; it should evenly coat the bottom of the skillet. If it doesn't, add a bit more oil. Place the pork chops in the skillet and cook until deeply golden brown, like the color of a well-baked croissant, 3 to 4 minutes.
- Using tongs or a spatula, flip pork and continue to cook until well browned on the other side, too, another 2 to 3 minutes. Transfer pork to a plate, platter or cutting board lined with paper towel and season with salt.
- Wipe out skillet and return to the stove over medium-high heat. Add butter, letting it sizzle, brown and foam. Add capers and half of the radishes, seasoning them with salt and pepper. Toss a few times, just to wilt the radish greens, if they're still on, and to evenly coat the radishes with the brown butter and capers.
- Divide pork chops among plates and nestle butter-tossed radishes and capers alongside, plus remaining raw radishes. Sprinkle with a bit of flaky salt and serve with lemon wedges alongside for squeezing over.
Nutrition Facts : @context http, Calories 1015, UnsaturatedFat 33 grams, Carbohydrate 64 grams, Fat 63 grams, Fiber 6 grams, Protein 48 grams, SaturatedFat 20 grams, Sodium 929 milligrams, Sugar 7 grams, TransFat 1 gram
GARLIC AND VINEGAR GLAZED PORK CHOPS WITH SCALLIONS
Glaze stir-fried bell peppers and slices of pork with a garlicky soy and cider vinegar sauce.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix the soy sauce, vinegar, brown sugar, cornstarch, garlic and scallions together in a small bowl and set aside.
- Heat the oil in a large nonstick skillet over medium-high heat. Once hot, add the bell peppers, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring constantly, until crisp-tender, about 3 minutes. Add the pork and cook, stirring constantly, 1 minute. Add the reserved soy sauce mixture and boil until the pork is cooked through and glazed, 1 to 2 minutes. Serve with rice.
- Yield: 4 servings
- Active Time: 10 minutes
- Total Time: 20 minutes
- Ease of preparation: easy
- Copyright 2016 Television Food Network, G.P. All rights reserved.
PORK CHOPS WITH CHARRED ONION AND POBLANO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Bring 1 1/2 cups water to a simmer in a saucepan. Reduce the heat to medium low and stir in the rice, smashed garlic and 1/4 teaspoon salt. Cover and cook until the water is absorbed and the rice is tender, 16 to 18 minutes; set aside.
- Meanwhile, toss the poblano, onion, pear, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Broil, stirring occasionally, until softened and charred in spots, 8 minutes; set aside.
- Season the pork with salt, pepper and the thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork; cook until well browned, about 5 minutes per side. Remove to a plate. Add the poblano mixture and sliced garlic to the skillet. Cook until the garlic softens, 2 minutes. Add the broth and cook, scraping up any browned bits, 1 minute. Remove from the heat; stir in the vinegar and half of the cilantro. Season with salt.
- Fluff the rice, discard the smashed garlic and stir in the remaining cilantro. Season with salt. Serve with the pork and poblano mixture.
Nutrition Facts : Calories 440 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 54 milligrams, Sodium 430 milligrams, Carbohydrate 47 grams, Fiber 2 grams, Protein 26 grams
CHARRED THIN ASIAN PORK CHOPS
Best if served hot off the grill. From :Serious Barbecue" by Adam Perry Lang... http://www.adamperrylang.com/recipes/charred-thin-asian-pork-chops/ Adams Tip: Tip: If you can't find 1⁄4-inch-thick chops, ask a butcher to cut "through the bone" for you.
Provided by gailanng
Categories Pork
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Place pepper flakes in a small bowl and pour boiling water over them. Let sit for 1 to 2 minutes to rehydrate.
- Combine all the marinade ingredients except the pepper flakes and scallions in a blender. Blend until well combined. Stir in the scallions, pepper flakes and soaking water.
- Place chops in an extra-large resealable bag. Pour the marinade over chops, squeeze out any excess air from bag and close. Roll the bag to evenly coat all the meat. Refrigerate at least 12 hours or up to 24.
- Preheat grates of a well-oil charcoal or gas grill to medium-high. Remove the chops from the marinade, letting any excess marinade remain in the bag, Lightly pat dry with paper towels. Reserve 1 cup marinade for glazing the chops. Place the reserved 1 cup marinade in a small saucepan over medium heat and bring to a boil. Using a brush, coat chops with canola oil.
- Place chops on grill in batches, keeping the lid open, turning frequently during the cooking time and brushing with the remaining marinade. Cook until chops are completely glazed and well marked with char, about 10 minutes.
- Remove chops from grill and sprinkle with sesame seeds and scallions. Serve chops immediately, family style, with bean threads, cilantro, bell peppers and chile paste placed upon lettuce leaves.
PAN SEARED PORK CHOPS WITH GLAZED CARROTS
These chops are nice and tangy. You could also try this with NY Strip, mouth watering Ribeye, or T-Bone steak. A special thanks to our Zaar friend PaulaG for her help with revising the recipe. :) A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
Provided by 2Bleu
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F Dredge the pork chops (or steaks) in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices.
- Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side).
- Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops.
- Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
- Remove the chops/steaks from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice.
- Place carrots atop the chops and drizzle with glaze.
HORSERADISH PORK CHOPS
Pork chops with a creamy horseradish topping. Delicious and easy but not low fat. We always serve with wild rice and green beans on the side.
Provided by Kim Playfair
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 50m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place the pork chops into the prepared baking dish. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture.
- Bake in the preheated oven until the chops are tender, about 45 minutes.
Nutrition Facts : Calories 331 calories, Carbohydrate 6.5 g, Cholesterol 111.9 mg, Fat 18.8 g, Fiber 0.8 g, Protein 32.4 g, SaturatedFat 9.7 g, Sodium 228.7 mg, Sugar 1.6 g
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- Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.
- Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°, 8–10 minutes. Transfer chops to a plate and let rest 10 minutes.
- Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
- Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.
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