PORK CHOPS PIZZAIOLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season chops with salt and pepper. Heat the extra-virgin olive oil in large skillet over medium-high heat. Add the crushed garlic and stir it around to flavor the oil. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes.
- Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute. Stir in the stock and combine well. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 to 6 minutes. Arrange the chops and sauce on a serving platter and serve.
PORK CHOPS WITH GOLDEN APPLE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.
- Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.
PORK CHOPS WITH DIJON GLAZE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat.
- Heat a grill pan or griddle over medium-high heat.
- Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.
PORK CHOPS WITH BEER AND BACON GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season the chops liberally with salt and pepper. Heat the extra-virgin olive oil in a skillet over medium-high heat. When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 10 to 12 minutes. Remove to a platter and cover with foil, reserve.
- Add a drizzle more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Remove from the heat and season with pepper. Pour the gravy over the chops, sprinkle with parsley and serve immediately.
SUNDAY SUPPER STUFFED PORK CHOPS (RACHAEL RAY)
Make and share this Sunday Supper Stuffed Pork Chops (Rachael Ray) recipe from Food.com.
Provided by hungrykitten
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Heat milk, cream cheese and onion over medium heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
- Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble corn muffins into the pan and combine stuffing.
- Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.
- In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste.
- To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chops with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal.
Nutrition Facts : Calories 994.6, Fat 37.2, SaturatedFat 15.1, Cholesterol 173.4, Sodium 1084.9, Carbohydrate 106.6, Fiber 17, Sugar 14.8, Protein 61.4
ROSEMARY-ORANGE PORK CHOPS AND LEMON-BUTTER BROCCOLINI
Make and share this Rosemary-Orange Pork Chops and Lemon-Butter Broccolini recipe from Food.com.
Provided by dicentra
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium sauce pot over high heat, combine the zest and juice of the orange, brown sugar, chicken stock, rosemary, crushed red pepper flakes, salt and pepper.
- Bring the mixture to a boil, then lower the heat to a simmer and cook until reduced by half.
- Heat a large skillet over medium-high heat with the EVOO. Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.
- While the pork chops are cooking, trim the broccoliini ends. Place the stalks into a skillet and cover with water.
- Cover the skillet and bring to a boil. Add salt and reduce the heat. Simmer for 5-6 minutes, until tender and bright green.
- Drain broccolini and return to the skillet over medium heat. Add the butter, lemon zest, and lemon juice. Stir and toss until the butter melts, season with salt and pepper.
- Add the parsley to the reduced rosemary-orange glaze. Pour the glaze over the cooked pork chops.
- Toss to coat and transfer to a serving platter. Serve along with the broccolini and some crusty bread.
Nutrition Facts : Calories 226.3, Fat 16.3, SaturatedFat 6.6, Cholesterol 24.7, Sodium 168, Carbohydrate 19.6, Fiber 2, Sugar 11.4, Protein 2.3
ORANGE-GLAZED PORK CHOPS, ROASTED VEGETABLE MEDLEY AND ALMOND RICE PILAF
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Heat oven to 425°F. Line a rimmed baking sheet with parchment paper.Dress the vegetables with olive oil, salt and pepper, and arrange on the baking sheet. Roast veggies 18-20 minutes until tender and crispy at edges. Douse with lemon juice and transfer to serving bowl.For the rice, melt butter in a saucepot over medium heat. Add nuts and spaghetti, and toast to golden. Add rice and stir a minute more; season with salt and pepper. Add stock, bring to a boil then stir and cover pan. Reduce heat to a simmer and cook 15-18 minutes to tender. Remove pot from heat and fluff rice with fork.Meanwhile, heat a large, cast-iron skillet over medium-high heat. Season pork chops on both sides with salt and pepper. Add 1 turn of oil to the pan and brown chops on both sides, about 7-8 minutes turning occasionally; remove to a plate. Add another turn of the pan of olive oil along with the shallots, garlic and thyme. Stir 2 minutes, add stock and Worcestershire and whisk in marmalade. Cook to thicken, about 1 minute, then add chops back in and turn to coat them in the sauce. Simmer to thicken another minute or 2.Serve chops and sauce with vegetables and rice alongside.
UPTOWN PORK CHOPS AND APPLESAUCE FROM RACHAEL RAY
This is the yummiest pork tenderloin recipe we've tried in a long time. From Rachaek Ray's 30 Minute meals. We halved the recipe, but I'm posting it here as seen.
Provided by Judgey1
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees F.
- Coat tenderloins with Olive Oil. Combine the grill seasoning, lemon zest, and thyme.Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and ler juices settle then slice at an angle.
- Melt butter in heavy skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet, and sweeten with sugar.
- Arrange the apples over the pork to serve.
Nutrition Facts : Calories 598.7, Fat 24.8, SaturatedFat 9.5, Cholesterol 187, Sodium 210.1, Carbohydrate 41.6, Fiber 5.9, Sugar 30.2, Protein 53.3
PORK CHOPS WITH SWEET AND HOT PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.
More about "rachael ray pork chops food"
20 OF OUR MOST POPULAR PORK CHOP ... - RACHAEL RAY SHOW
From rachaelrayshow.com
Author Cristina CorvinoUploaded 2015-02-05Estimated Reading Time 3 mins
- Roasted Pork Chops With Green Beans & Potatoes. Watch Rach make this dish in the video above! GET THE RECIPE: Roasted Pork Chops With Green Beans & Potatoes.
- Gordon Ramsay's Spiced Pork Chops with Sweet Potatoes. GET THE RECIPE: Gordon Ramsay's Spiced Pork Chops with Sweet Potatoes.
- Maple Pork Chops with Brown Butter, Apples and Onions. GET THE RECIPE: Maple Pork Chops with Brown Butter, Apples and Onions.
ROASTED PORK CHOPS WITH GREEN BEANS ... - RACHAEL RAY …
From rachaelrayshow.com
Estimated Reading Time 2 mins
- In a large bowl, mix 3 tablespoons olive oil, the lemon juice, thyme, paprika and garlic; season with salt and pepper
PORK CHOPS WITH MAPLE, MUSTARD & CAPERS | RACHAEL RAY ...
From rachaelray.com
- Pat chops dry and season with salt and pepper, then cook in canola oil and brown 4 to 6 minute on each side, remove.
- Reduce heat to low, add butter and shallots and stir a minute, then add flour and stir, add capers, then stock, mustards and syrup, add chops back and turn 2 to 3 minutes, then top with parsley and remove from heat.
RACHAEL RAY'S PORK CHOPS WITH PINOT NOIR AND ... - FOOD.COM
PORK CHOPS WITH MAPLE, MUSTARD & CAPERS - RACHAEL RAY …
From rachaelrayshow.com
- Pat chops dry and season with salt and pepper, then cook in canola oil and brown 4 to 6 minute on each side, remove
- Reduce heat to low, add butter and shallots and stir a minute, then add flour and stir, add capers, then stock, mustards and syrup, add chops back and turn 2 to 3 minutes, then top with parsley and remove from heat
YOU'LL LOVE THESE ONE-DISH PORK CHOPS | RACHAEL RAY SHOW
From rachaelrayshow.com
PORK CHOPS - RECIPES, STORIES, SHOW CLIPS - RACHAEL RAY …
From rachaelrayshow.com
RACHAEL RAY SHOW (@RACHAELRAYSHOW) • INSTAGRAM VIDEO IN ...
From pinterest.ca
PORK 'PARM' WITH POLENTA AND MARINARA SAUCE - RACHAEL RAY
From rachaelray.com
RACHAEL RAY PORK CHOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RACHAEL RAY'S PORK CHOP SAUCE USES THREE SURPRISING ...
From mashed.com
10 BEST RACHAEL RAY PORK CHOPS WITH APPLES RECIPES | YUMMLY
From yummly.com
PORK CHOPS - RACHAEL RAY IN SEASON
From rachaelraymag.com
PORK CHOPS - RACHAEL RAY IN SEASON
From rachaelraymag.com
RACHAEL RAY MAKES PORK TONKATSU | 30 MINUTE MEALS WITH ...
BREADED PORK CHOPS | RACHAEL RAY
From rachaelray.com
RACHAEL RAY PORK CHOP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PORK CHOPS | RACHAEL RAY IN SEASON
From rachaelraymag.com
MY EASY PAN-ROASTED PORK CHOPS RECIPE FROM THE RACHAEL RAY ...
From eye-swoon.com
RECIPES – TAGGED "PORK"| RACHAEL RAY
From rachaelray.com
RACHAEL RAY: PORK FRANCAISE RECIPE - FOOD U SHARE
From foodus.com
RACHAEL RAY: ROASTED PORK CHOPS WITH GREEN BEANS ...
From foodus.com
RACHAEL RAY: MAPLE PORK CHOPS + BROWN BUTTER APPLES & ONIONS
From foodus.com
PORK CHOPS - EMBED.RACHAELRAYSHOW.COM
From embed.rachaelrayshow.com
GRILLED PORK RECIPES | RACHAEL RAY IN SEASON
From rachaelraymag.com
PORK CHOPS | RACHAEL RAY IN SEASON
From rachaelraymag.com
RACHAEL RAY PORK CHOP RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
10 BEST RACHAEL RAY PORK CHOPS RECIPES - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE PORK PARMIGIANA | RACHAEL RAY - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love