SAUCY BARBECUED PORK CHOP SKILLET
Honey BBQ sauce, onions and green peppers take to the skillet for this sweet and savory take on pork chop night.
Provided by My Food and Family
Categories Peppers
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oil in large nonstick skillet on medium heat. Add chops; cook 5 min. on each side or until evenly browned on both sides. Remove from skillet; cover to keep warm.
- Add vegetables to skillet; cook and stir 5 min. Stir in barbecue sauce; bring to boil.
- Return chops to skillet; spoon sauce in skillet over chops. Simmer 4 to 5 min. or until chops are done (145ºF), turning after 3 min. Remove skillet from heat. Let stand 3 min. before serving chops topped with barbecue sauce mixture.
Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
PORK TENDERLOIN WITH OLIVE-PICCATA SAUCE
Ripped off without guilt from the Lindsay Olive Company website. Obviously you could use any brand olives, but that wouldn't be very nice after they gave us this recipe, now would it? ;o)
Provided by Sandi From CA
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork crosswise into 1-inch thick slices.
- Place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.
- Sprinkle thyme, salt and pepper over medallions.
- Heat oil in a large nonstick skillet over medium heat until hot.
- Add medallions; cook 4 minutes per side or until no longer pink in center.
- Transfer to a serving plate; keep warm.
- Add garlic to drippings in skillet; cook and stir 30 seconds.
- Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
- Stir in olives; heat through.
- Spoon sauce over medallions; top with parsley.
Nutrition Facts : Calories 192.8, Fat 9.7, SaturatedFat 2.6, Cholesterol 74.8, Sodium 443.1, Carbohydrate 1.2, Fiber 0.2, Sugar 0.2, Protein 24.1
ITALIAN-STYLE PORK CHOPS
An Italian-style version of pork chops was one of the first recipes I tried making in the early years of my marriage. I've changed it over the years to be healthier by reducing added oil and fat, and by adding in some vegetables. It works well served over hot rice. -Traci Hoppes, Spring Valley, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute peppers and mushrooms in 1 tablespoon oil until tender. Remove and keep warm., Sprinkle chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In the same skillet, brown chops in remaining oil. Add the marinara sauce, olives, remaining salt and pepper, and reserved pepper mixture. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 10-15 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 397 calories, Fat 18g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 930mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 5g fiber), Protein 37g protein.
ONE-POT PORK WITH ORANGE, OLIVES & BAY
A Provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes
Provided by Jane Hornby
Categories Dinner, Main course
Time 3h15m
Number Of Ingredients 14
Steps:
- Heat 1 tbsp of the sundried tomato oil in a large, flameproof casserole dish. Toss the pork in the flour, tap off any excess, then brown it in 2 batches, transferring to a large bowl once golden and crusted. Use a splash more oil for the second batch if needed.
- Tip 1 tbsp oil, shallots, onion, bay leaves and thyme into the pan and fry for 5 mins until golden here and there. Stir in the garlic and sundried tomatoes, cook for 1 min more, then tip onto the pork.
- Splash the wine and orange juice into the dish, add the orange zest and boil hard for 5 mins. Add the meat and onions back in.
- When ready to cook, heat oven to 160C/140C fan/gas 3. Stir the stock, canned tomatoes, potatoes and olives into the casserole, then bring to a simmer. Prod the potatoes as far under the surface of the liquid as you can. Cover, leaving a slight gap to one side, then cook in the oven for 2½ hrs, or until the meat is tender enough to cut with a spoon. Spoon away any excess fat and let the stew rest for a few mins before ladling into shallow bowls.
Nutrition Facts : Calories 670 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium
INSTANT POT PORK STEW WITH RED WINE AND OLIVES
Pork shoulder is one of the most glorious things to cook in an electric pressure cooker. The meat becomes velvety and suffused with rich, brawny juices. Here, red wine, tomatoes, rosemary and sage perfume the pork, while olives, stirred in at the end, give it brightness. This stew is even better cooked a day or two ahead, giving the flavors time to meld. Making it in advance also gives the fat a chance to solidify, so it's easy to remove before reheating. Then, if you like, you can reheat the stew in the electric pressure cooker using the sauté setting. Serve this over polenta or rice, or with good bread, to soak up the meaty sauce.
Provided by Melissa Clark
Categories meat, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Season the pork all over with the salt and pepper. In a large bowl, combine the pork, garlic, rosemary, sage and red-pepper flakes.
- In a small dry skillet, toast the coriander seeds until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and coarsely crush (or do this on a cutting board with the side of a heavy knife). Add crushed seeds to the pork and toss well. Refrigerate for at least 30 minutes or overnight.
- Set the pressure cooker to the sauté function on medium. Add 1 tablespoon oil and let it get hot for a few seconds, then add enough pork chunks to fit comfortably in one layer with a little space around each piece. Let brown for 2 to 3 minutes per side, then transfer the cubes to a plate. Add a little more oil if the pot looks dry and continue browning the rest of the pork.
- Add the wine to the pot and let simmer, scraping the browned bits from the bottom, until it reduces by half, about 2 minutes. Using kitchen shears or your hands, break the tomatoes into pieces and add them, along with their liquid, to the pot. Return pork to the pot, stir in carrots and 1/2 cup water.
- Seal the pot and cook on high pressure for 45 minutes. Let the pressure release naturally.
- Using a slotted spoon, transfer pork to a serving platter. Use a fat separator to separate the fat from the juices, or just spoon the fat off the top. (There may be a lot of fat.) If the sauce seems thin, use the sauté function to simmer it until it thickens. Stir in olives, then taste the sauce and add more salt, if you like.
- Spoon the sauce over the pork, then top with chopped parsley or basil and serve.
SAUCY PORK CHOP SKILLET
Skillet pork chops make easy comfort food. We have them with a salad and fruit. If you've got fresh green beans or steamed broccoli, go for it. -Donna Roberts, Manhattan, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook rice according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides; remove from pan., Add onion to drippings; cook and stir until tender. Stir in tomatoes, broth, parsley and seasonings; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 6-8 minutes., Remove pork to a serving plate; keep warm. In a small bowl, mix flour and water until smooth; stir into sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes. Spoon over pork; serve with rice.
Nutrition Facts :
SAUCY PORK SKILLET WITH OLIVES
These quick skillet-simmered pork chops stay tender and juicy in the tomatoey sauce. Serve over stuffing with sliced Spanish olives for the win.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat dressing in large skillet on medium-high heat. Add chops; cook 2 to 3 min. on each side or until browned on both sides.
- Add tomatoes and olives. Bring to boil; cover. Simmer on medium-low heat 10 min., turning chops and stirring sauce after 5 min. Meanwhile, prepare stuffing as directed on package.
- Spoon stuffing onto platter; top with chops and sauce.
Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 3.5 g, TransFat 2 g, Cholesterol 55 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
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