SAGE PORK CHOPS
With little effort and just one skillet, you'll get big applause for 15-minute pork chops. This recipe comes to us from Lisa Saffian of Burbank, California.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
- Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve with Parmesan Rice.
PORK CHOPS WITH TOMATOES AND GARLIC
Steps:
- Gather the ingredients.
- Heat the oil in a large skillet or sauté pan over medium-high heat and brown the pork chops on both sides. Drain off excess fat. Remove the pork chops and set aside.
- Peel the onion and cut it in half lengthwise. cut the halves into thin slices.
- Add the sliced onion to the pan and reduce the heat to medium-low. Continue to cook for 2 to 3 minutes, or until softened.
- Add the pork chops back to the pan with the garlic, tomatoes, broth, thyme, salt, and pepper; reduce the heat to low. Cover the pan and simmer for about 30 minutes, or until the chops register at least 145 F.
- Serve the pork chops with the tomato sauce over hot cooked rice or with boiled or mashed potatoes.
Nutrition Facts : Calories 123 kcal, Carbohydrate 6 g, Cholesterol 23 mg, Fiber 2 g, Protein 8 g, SaturatedFat 2 g, Sodium 270 mg, Sugar 3 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g
BRAISED PORK CHOPS WITH SAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the sugar and 1/4 cup salt in a shallow bowl; whisk in 3 cups water. Pierce the pork all over with a fork, then add to the bowl and soak 10 minutes. Remove and pat dry.
- Put the flour on a plate. Season the pork with pepper, then dredge in the flour. Heat the olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook, undisturbed, until golden on the bottom, 5 minutes. Add the sage to the skillet; flip the pork chops so they rest on top of the sage. Scatter the garlic, lemon slices and pepperoncini around the pork. Cook, undisturbed, until golden on the other side, about 5 more minutes.
- Add the tomatoes, chicken broth and 1/2 cup water to the skillet and reduce the heat to medium low. Simmer, flipping the pork halfway through, until the liquid is reduced by half and the meat is tender, about 15 minutes. Serve with the couscous; top with the parsley.
Nutrition Facts : Calories 548 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 77 milligrams, Sodium 1004 milligrams, Carbohydrate 59 grams, Fiber 4 grams, Protein 39 grams
STEWED TOMATO PORK CHOPS
These Italian-style pork chops include lots of onion, garlic, tomatoes, and savory herbs. This quick and easy recipe is a great topping for pasta or smashed potatoes.
Provided by Blue Buddha
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a large heavy skillet over medium-high heat. Season pork chops with salt and black pepper on both sides and add to skillet. Brown pork chops, about 4 minutes per side. Transfer to a plate and cover with aluminum foil.
- Add onions and garlic to the hot skillet. Cook and stir until softened but still crisp, about 5 minutes. Add tomatoes, capers and liquid, rosemary, red pepper flakes, oregano, and basil. Bring sauce to a simmer and cook about 5 minutes to meld flavors.
- Pour any accumulated juices from the plate with the pork chops into the sauce in the skillet and stir. Add cooked pork chops and cover with sauce. Simmer until warmed through, about 5 minutes more.
Nutrition Facts : Calories 332.2 calories, Carbohydrate 17.1 g, Cholesterol 106.6 mg, Fat 9.9 g, Fiber 4.2 g, Protein 44 g, SaturatedFat 3.3 g, Sodium 591.1 mg, Sugar 6.7 g
PORK CHOPS IN TOMATO SAGE SAUCE
This is a recipe I adapted from a 1991 Cooking Light recipe that I have continued to make for the past 15 years. It is a favorite!
Provided by Cook4_6
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat 4 T. oil and 2 T. butter in heavy medium skillet over medium high heat.
- Add tomatoes, reserving juice and dried sage. Cook until thickened to saucelike consistency, stirring frequently, about 15 minutes. Add Set aside.
- Divide remaining 2 T. oil, 2 T. butter and whole sage leaves between 2 heavy large skillets.
- Cook mixture over medium-high heat until butter melts.
- Add 2 chops to each skillet. Cover and cook until brown, turning frequently, about 10 minutes.
- Add 1/4 cup wine to each skillet. Boil uncovered until reduced to a glaze, about 5 minutes.
- Divide tomato sauce between pans, spreading over chops.
- Reduce heat, cover and simmer until chops are tender, about 30 minutes longer.
- Degrease sauce; adding reserved tomato juice if you like a thinner sauce.
- Season with salt and pepper.
- Transfer chops to a platter, and spoon sauce over.
- Sprinkle with mnced sage and reserve.
Nutrition Facts : Calories 836.5, Fat 61.4, SaturatedFat 20.3, Cholesterol 182.5, Sodium 241.2, Carbohydrate 17.7, Fiber 5.2, Sugar 11.6, Protein 49.6
PORK CHOPS WITH SEASONED TOMATOES
These tender pork chops are very easy to make. A big hit with our family. Make extras, they are sure to want more.
Provided by Charlotte J
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Arrange sliced onions on the bottom of a casserole dish.
- Lay pork chops over onions.
- Season with salt and pepper.
- If you use the mushrooms put them on top of pork chops then cover with tomatoes.
- Bake, covered for 1 hour.
- Remove cover and bake for 30 minutes longer.
SPICY TOMATO PORK CHOPS
Simmered in tomato sauce, these pork chops are big at our house. I add garlic powder and Creole or Cajun seasoning before browning the chops to give them extra punch. -Holly Neuharth, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Brown pork chops on both sides. Remove; keep warm. In same skillet, cook and stir onion until tender. Stir in remaining ingredients., Return pork to skillet. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until tender. Let stand 5 minutes before serving. Serve with sauce.
Nutrition Facts :
ROASTED PORK CHOPS WITH TOMATOES, MUSHROOMS, AND GARLIC SAUCE
This recipe is one I created recently that incorporates a wonderful variety of savory flavors that will leave your mouth watering for more!
Provided by SUSHMONGER
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h15m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- In a 9x13 inch baking dish, toss tomatoes, mushrooms, garlic, and olive oil with salt and pepper to taste. Mix lightly with hands to coat all ingredients with oil, and spread the tomato-mushroom mixture to the edges of the dish, leaving the center free for the pork chops.
- Combine 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, ground coriander, oregano, marjoram, thyme, rosemary, sage, basil, garlic powder, onion powder, ground paprika, sugar, and crushed red pepper in a bowl to make a spice rub.
- Sprinkle the pork chops with the spice rub, working the rub well into both sides of the meat. Place pork chops in the center of the baking dish, surrounded by the tomato and mushroom mixture.
- Roast in preheated oven until the pork is no longer pink in the center and mushrooms are tender, about 45 to 50 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C). Transfer pork chops to a serving dish and top with roasted tomato-mushroom mixture and all pan juices to serve.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 7.1 g, Cholesterol 97.9 mg, Fat 13.3 g, Fiber 2 g, Protein 40.8 g, SaturatedFat 3.5 g, Sodium 457.3 mg, Sugar 3.5 g
PORK CHOPS WITH TOMATO & FENNEL SAUCE
Came across this one in my current quest to change up the menu a bit and have fallen for fennel. With a distinctive licorice flavor, fennel has many natural pairings including both pork and tomatoes. In this recipe, grilled or pan cooked chops are given a zippy finish with a Italian inspired sauce. For those of us who don't always have time to marinade and do a lot of prep work, this seems like lovely dish to serve to family or friends.
Provided by justcallmetoni
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a large non-stick skillet over medium-high heat, add the tablespoon of oil. Add onions and fennel and saute for 4 to 5 minutes.
- Add the minced garlic and cook an additional minute. Add tomatoes, rosemary, oregano, thyme, and salt and pepper and simmer for ten to fifteen minutes.
- Whilst the sauce is cooking, about five minutes into simmering time, take the garlic clove and rub both sides of the chops. Season to taste with salt and pepper. Cook chops about 3-4 minutes on each side on grill, grill pan, or skillet. (I used a George Foreman and find 3 minutes per side perfect.) Allow meat to rest a minute before serving.
Nutrition Facts : Calories 384.3, Fat 17.4, SaturatedFat 4.5, Cholesterol 95, Sodium 142.4, Carbohydrate 23.8, Fiber 7.3, Sugar 7.6, Protein 34.8
SAUTéED BONELESS PORK CHOPS WITH TOMATO-SAGE PAN SAUCE
The black pepper bite of this pan sauce pairs well with the mild flavor of buttered penne. Serve pork chops whole or sliced and spooned over pasta.
Provided by LMillerRN
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1 teaspoon sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle both sides of pork with sage mixture.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Remove from heat; set aside.
- Add remaining 1 teaspoon of sage, white wine, and minced garlic to pan, scraping to loosen browned bits. Cook 1 1/2 minutes or until reduced to about 1/4 cup. Stir in seeded tomato and chicken broth, and cook 4 minutes or until slightly thick. Return pork and accumulated juices to pan. Cover and cook 1 minute or until heated. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
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