SPINACH-AND-CHEESE PORK CHOPS WITH POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and add the polenta in a single layer; brush both sides with 1 tablespoon olive oil and season with salt and pepper. Bake until golden, about 20 minutes.
- Meanwhile, season the pork chops on both sides with the rosemary, 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if needed, add the pork chops and cook until golden, about 2 minutes per side. Transfer to a separate baking sheet.
- Add the remaining 1 tablespoon olive oil to the skillet. Add the garlic and cook until just golden, 1 minute. Add the spinach and season with salt and pepper. Cook, stirring, until just wilted, 1 to 2 minutes. Top the pork chops with the spinach and 1 cheese slice each; bake until the cheese melts, about 5 minutes.
- Meanwhile, add the broth to the skillet. Cook over medium-high heat until reduced by half, about 4 minutes. Add the butter and stir until melted. Top the pork with the pan sauce and peppers; serve with the polenta.
Nutrition Facts : Calories 567 calorie, Fat 36 grams, SaturatedFat 14 grams, Cholesterol 111 milligrams, Sodium 1129 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 34 grams
PORK CHOPS WITH WINE SAUCE ON A POLENTA BED
Make and share this Pork Chops with Wine Sauce on a Polenta Bed recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the Polenta----------.
- Bring chicken broth and water to a boil in a large saucepan on high heat.
- Reduce heat to medium-low.
- Stir in cornmeal.
- Heat and stir for 15 minutes until thick and mixture leaves the side of the pan.
- Add Parmesan, sour cream, and salt.
- Stir, cover and keep warm.
- In a large, heavy skillet heat oil over medium heat.
- Add chops and cook 7 minutes on each side.
- Remove from pan and keep warm.
- For the Wine sauce----------------.
- In the same frying pan add the first 5 ingredients.
- Simmer uncovered, for about 5 minutes.
- Stir cornstarch into water until smooth, then into wine mixture.
- Heat to boiling and thickened.
- Prepare 4 plates and center polenta, then chops, then sauce.
- Enjoy!
Nutrition Facts : Calories 1006.1, Fat 43.7, SaturatedFat 14.5, Cholesterol 283.5, Sodium 1828.9, Carbohydrate 43.3, Fiber 3.6, Sugar 4.6, Protein 94.2
PORK CHOPS IN RED WINE SAUCE
This is a very good recipe I came across. It is very easy to make yet it looks like something that you slaved over for a while. I did add the mushrooms to the recipe just because we love them. I hope you enjoy it.
Provided by bet0625
Categories Pork
Time 16m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Dredge chops in flour. Saute in oil and butter in a heavy pan. Brown well on both sides. Add garlic and saute until golden. Add wines and season with salt and pepper. Add fennel seeds, mushrooms and tomato paste. Let it come to a simmer. Cover pan and cook on a low flame for about 1 hour, turning chops frequently. Deglaze pan, adding 1/3 cup water. Serve with rice.
PORK CHOPS WITH RED-WINE SAUCE
A red-wine sauce made with dried fruits imparts dramatic color and a pleasing tartness to this pork-chop dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Whisk together flour, salt, pepper, and cinnamon in a small bowl; set aside 2 tablespoons. Sprinkle remaining flour mixture over pork chops, turning to coat; shake off excess.
- Heat oil in a large ovenproof skillet over medium heat until hot but not smoking. Add pork chops, and brown well, 3 to 4 minutes per side. Transfer skillet to oven; roast pork chops until they are cooked through, about 5 minutes more.
- Transfer pork chops to a plate; cover to keep warm. Place skillet over high heat; add wine, and deglaze, scraping up browned bits on bottom. Whisk reserved flour mixture into stock; pour into skillet while whisking mixture in pan. Stir in dried fruits. Continue to cook until sauce has thickened and fruits are tender, about 15 minutes more. Season with salt and pepper; serve sauce over pork chops.
PAN SEARED PORK CHOPS IN WHITE WINE SAUCE
I am not a big fan of pork. However, my husband and children love pork chops. I came up with this recipe after I got tired of frying them in oil. I like to serve this on a bed of buttered pasta, with a nice mixed salad on the side.Enjoy!
Provided by javagirl81
Categories Pork
Time 1h
Yield 6 Pork Chops, 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Season the pork chops with the seasoned salt, garlic powder, and pepper.
- Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
- Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.
- Transfer the seared pork chops to a plate or bowl while you sear the others.
- After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes.
- Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan.
- Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan.
- Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!
ROASTED PORK CHOPS WITH POLENTA
A quick and easy weeknight meal. The meal is started on the stove top, then finished in the oven. This recipe calls for instant polenta, so if you want to use regular, you'll have to make that ahead of time.
Provided by threeovens
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- In a large, oven safe skillet, heat 1 tablespoon oil over medium high heat; season pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Cook until browned, about 3 to 4 minutes per side; remove from skillet and set aside.
- Add the remaining tablespoon oil to the skillet, add tomatoes, garlic; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Cook, stirring, for 2 minutes; add wine and simmer until the tomatoes begin to soften, about 2 to 3 minutes.
- Return pork chops to skillet and nestle into the tomatoes; cook in the oven until the chops are cooked through, about 6 to 7 minutes.
- Meanwhile, bring 3 cups water to a boil in a saucepan.
- Whisk in polenta and cook, while whisking, until thickened, 3 to 4 minutes.
- Whisk in the cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper.
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4.1/5 (176)Estimated Reading Time 7 minsServings 8
- Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10–12 minutes. Transfer to a platter and pour off pan drippings.
- Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12–15 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5–8 minutes.
- Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper.
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