NUT-CRUSTED PORK CHOPS
This recipe proves that even the quickest weeknight pork chop dish can be elegant too. Get out the pecans and Parmesan, and we'll show you how it's done.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F
- Combine nuts and cheese in shallow bowl. Spread mustard onto both sides of chops; dip chops in nut mixture, turning to evenly coat both sides of each chop.
- Place on rimmed baking sheet sprayed with cooking spray.
- Bake 25 min. or until done (145°F). Let stand 3 min. before serving.
Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
PORK CHOPS WITH ROASTED KALE AND WALNUT PESTO
This recipe makes more pesto than you will need, but the leftovers will not go to waste. Try adding a spoonful to scrambled eggs, mix with mayonnaise for a sandwich spread, toss with some hot pasta and pasta cooking water or even stir a bit into your favorite brothy soup.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Strip the kale leaves from the tough stems and discard the stems. Toss the leaves on a rimmed baking sheet with 2 tablespoons of the olive oil and 1/4 teaspoon salt, and spread them out in an even layer. Broil the greens, stirring once or twice until they turn a brighter green with bits of charred leaves, about 4 minutes. Stir in the walnuts and broil until the walnuts are fragrant but not burned, about 2 minutes. Set aside to cool. Sprinkle both sides of the chops with 1/2 teaspoon salt, 1/4 teaspoon pepper and the rosemary. Heat 2 tablespoons of the olive oil in a large skillet over medium heat and cook, turning once, until an instant-read thermometer inserted into the thickest part registers 145 degrees F, about 12 minutes. Transfer to a cutting board to rest for 5 minutes. While the chops are cooking, pulse the garlic and the cooled kale and walnuts in a food processor until chopped. Add the pepper flakes, lemon juice, 1/4 teaspoon salt and the remaining 1/2 cup olive oil and continue to process to make a slightly chunky pesto. Adjust the consistency as desired with up to 1/4 cup water. Season to taste with salt and pepper. Top each pork chop with about 2 tablespoons of the pesto and serve with a baked potato or soft polenta.
PORK CHOPS WITH BRANDIED CHERRY SAUCE AND ZUCCHINI WITH WALNUTS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Put cherries in a small bowl with the sugar.
- Heat a skillet with an oven safe handle over medium high to high heat or, cover a the handle of a rubber handled pan with tin foil and preheat over same setting.
- Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, to a hot skillet. Place chops in skillet and sear meat on both sides to caramelize the chops. Place a loose tin foil tent over the pan and transfer the chops to oven to finish off, 7 or 8 minutes, until meat is firm to touch, but not tough.
- While chops are in oven, place a second skillet over medium high heat. Toast nuts 1 to 2 minutes, shaking pan frequently. Remove nuts to cool and add extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. Add zucchini disks, season with nutmeg, salt and pepper and cook until tender, tossing discs occasionally, 6 or 7 minutes.
- Remove meat from oven and transfer to dinner plates. Cover chops with foil to keep warm. Place chop skillet back on stove over medium heat. Add a tablespoon extra-virgin olive oil, 1 turn of the pan. Add shallots and saute 1 to 2 minutes. Add cherries and warm through. Add brandy by removing the pan off the burner to add the alcohol, then flame the pan. Burn off alcohol for 1 minute, then add stock. reduce stock a minute, then add butter in small pieces. Toss sauce to combine and sprinkle in mint. Pour sauce down over chops and serve the zucchini with walnuts along side.
APRICOT-WALNUT PORK CHOPS RECIPE
Dress up tender pork chops with a sweet and crunchy broiled topping in our Apricot-Walnut Pork Chops Recipe. This delicious Apricot-Walnut Pork Chops Recipe is made with apricot preserves, dried apricots, onions and walnuts.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat broiler.
- Combine all ingredients except chops.
- Place chops on broiler pan sprayed with cooking spray. Broil, 3 to 5 inches from heat, 7 min.; turn. Broil an additional 5 to 7 min. or until chops are almost done.
- Spoon nut mixture evenly over chops. Continue broiling 2 min. or until nuts are lightly toasted and chops are done (145°F). Remove chops from broiler; let stand 3 min. before serving.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
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- In a medium size bowl, combine the walnuts, flour, and salt. Remove the thyme leaves from the stem and stir into the walnut flour mixture. Transfer onto a large plate and set aside.
- In a small bowl, combine the mayo, dijon, and whole grain mustard. Pat each side of the pork chops dry with a paper towel. Liberally brush one side of the pork chop and place mustard side down on top of the walnut-flour mixture. Press firmly to ensure the pork chop is well coated. Brush the other side with the dijon-mayo, flip and press firmly into the walnut-flour mix. Set the dredged pork chop onto the sheet pan.
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