PORK CHOPS WITH PUMPKIN GRITS AND SWISS CHARD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring 3 cups water to a boil in a medium saucepan. Whisk in the grits, 1/2 teaspoon salt and a few grinds of pepper. Reduce to a gentle simmer and cook, whisking, until thickened, 5 to 7 minutes. Stir in the cheese and pumpkin until smooth; season with salt and pepper. Remove from the heat and cover to keep warm.
- Meanwhile, heat a large skillet over medium-high heat; add the vegetable oil. Season the pork chops with salt and pepper, add to the skillet and cook until browned on the bottom, about 3 minutes. Flip the pork and cook until almost cooked through, 2 to 3 more minutes. Add the butter and sage and cook until the butter is melted. Tip the skillet slightly and spoon the butter over the pork; cook, basting with the butter, until the pork is cooked through and the butter is golden brown, 1 to 2 more minutes. Remove the pork to a plate, leaving the butter in the skillet. Place the sage leaves on the pork chops; tent with foil to keep warm.
- Return the skillet to high heat and add the shallot and chard stems. Cook, stirring, until tender, about 3 minutes. Stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Add the vinegar and cook until dry, about 1 minute; season with salt and pepper. Divide the grits and chard among plates. Top with the pork chops.
Nutrition Facts : Calories 660, Fat 41 grams, SaturatedFat 18 grams, Cholesterol 133 milligrams, Sodium 968 milligrams, Carbohydrate 34 grams, Fiber 5 grams, Protein 39 grams, Sugar 4 grams
THE BEST JUICY SKILLET PORK CHOPS
Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for our tips on which pork chops are best.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 45m
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
- Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
- After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
- Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
- Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
- Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
- Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
- While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
- Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
- Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
- Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.
Nutrition Facts : ServingSize 1 pork chop, Calories 369, Fat 14.3g, SaturatedFat 5.1g, Cholesterol 138.8mg, Sodium 767mg, Carbohydrate 11.6g, Fiber 1.4g, Sugar 4.4g, Protein 46.1g
SKILLET PORK CHOPS WITH SAUTEED SWISS CHARD (SBD P1)
From newest book. Haven't tried. A member of the beet family, Swiss Chard is a cruciferous leafy winter green that delviers a good dose of beta carotene, potassium, and fiber. When preparing chard, cut off the thicker bottom inch or so of each stem and thinly slice the rest of the stem (it's tender), and add to the leaves when cooking. Spinche and kale make good substitutes for swiss chard when you want and change of pace.
Provided by Lizzie Rodriquez
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim off ends of Swiss chard stems, tear off leaves from stems, roughly chop leaves and thinly slice stems.
- In a medium bowl, combine 2 t of the oil, half of the garlic,the lemon zest, and the rosemary. Add the pork chops and turn to coat. Season lightly with salt and pepper.
- Spray a nonstick skillet with cooking spray and heat over medium high heat. Add the pork chops and cook for 3 to 4 minutes per side, or just until cooked through (do not overcook). Transfer pork chops to a plate and cover loosely with foil to keep warm.
- Wipe out the skillet. add the remaining 2 T of oil and heat over medium heat. Add remaining garlic and cook, stirring, 30 seconds.
- Add Swiss Chard stems and cook, stirring, 1-2 minutes. Add leaves and water; toss to coat.
- Cover and cook until leaves are wilted, 3-4 minutes more. Season with salt and pepper and a squeeze of lemon juice. Serve pork chops with their juices and the chard on the side.
Nutrition Facts : Calories 645.4, Fat 37, SaturatedFat 12.8, Cholesterol 194.7, Sodium 656.4, Carbohydrate 9.2, Fiber 3.7, Sugar 2.5, Protein 67.5
PAN FRIED SWISS CHARD
This is a quick, easy, and tasty way to prepare fresh Swiss chard.
Provided by melanie
Categories Side Dish Vegetables Greens
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Heat a skillet over medium heat. Place the chopped bacon in the skillet and cook until the fat separates from the meat. Melt the butter in the skillet. Stir in the lemon juice and garlic paste. Add the Swiss chard to the butter mixture. When the leaves begin to wilt, place a cover on the skillet and increase heat to medium-high. Allow the chard to cook while covered for about 4 minutes. Stir the chard leaves to coat with the butter mixture. Season with salt and pepper.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 6.5 g, Cholesterol 60.5 mg, Fat 31.6 g, Fiber 1.9 g, Protein 7.4 g, SaturatedFat 13.9 g, Sodium 732.9 mg, Sugar 1.8 g
SAVORY SWISS CHARD WITH PORK CHOPS AND POTATOES
A favorite ... This came from a little cook book a girlfriend sent me for a Christmas present one year. Now I added my twist, but basically, this was the recipe. A one dish wonder. Now I love swiss chard and kale and I think they are way under used, so I absolutely love this dish. Now the original dish didn't have potatoes, but I love to add some sliced new potatoes to this dish and it makes it a complete dish. Add some fresh homemade or a good bakery loaf of pumpernickel and roasted peaches over vanilla ice cream for desert.
Provided by SarasotaCook
Categories Pork
Time 40m
Yield 4-8 Dishes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Casserole -- First remove the pork chops from the refrigerator and let them come to room temperature. Brush well with 1 tablespoon olive oil and then season well with salt, pepper and paprika on both sides.
- Next, spray the casserole dish with a non stick spray and add the swiss chard and top with the sliced onions. Add some salt and pepper and drizzle with olive oil (1 tablespoon). Lightly toss. Then top with the chicken broth and the 4 pork chops.
- NOTE: If you want you could pan sear the pork chops first if you want as one reviewer mentioned, but I don't. But if would give a nice color to the chops if you prefer.
- Cheese -- Sprinkle the cheeses on top of the swiss chard and onions, around the pork chops.
- Potatoes -- In a small bowl add the potatoes, remaining olive oil, salt, pepper and dried thyme and then add them on top of the swiss chard and cheese around the pork chops.
- Bake -- 400 degrees for 20-30 minutes until the chops are done.
- Garnish -- I love to put a good balsamic vinegar on the table so each person can just drizzle a little on if they want. For me the flavor is amazing.
- Just Enjoy!
PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD
Steps:
- Preheat oven to 400°F.
- Prepare Swiss chard:
- Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan and wipe out skillet.
- Cook pork chops:
- Pat chops dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side.
- Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 155°F, 7 to 9 minutes. Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm.
- Make sauce:
- Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add cranberries and stock and simmer, stirring occasionally, until cranberries begin to burst, about 2 minutes. Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes. Remove from heat and stir in butter until incorporated, then season with salt and pepper.
- Assemble dish:
- While sauce is cooking, reheat chard over moderate heat, stirring. Divide among 4 plates and top with chops, then spoon sauce over.
More about "skillet pork chops with sauteed swiss chard sbd p1 food"
MUSTARD & ROSEMARY PORK CHOPS WITH SWISS CHARD
From sobeys.com
2.8/5 (8)Total Time 30 minsServings 4Calories 230 per serving
- Preheat oven to broil and set a rack in top third of oven. Season pork on both sides with half the salt and pepper. Heat half the butter in a large ovensafe skillet over medium heat and cook pork until golden, 3 to 4 min. per side. Remove from heat, brush tops with mustard, then sprinkle rosemary and breadcrumbs evenly overtop. Place skillet under broiler until pork is golden and cooked through, about 2 min.
- Meanwhile, heat remaining butter in a large deep-sided saucepan over medium heat. Add onion, garlic and chard stems, cooking until tender, 2 to 3 min. Stir in chard leaves and 2 tbsp (30 mL) water. Season with remaining salt and pepper, cover and cook until tender, about 5 min. Stir in honey, vinegar and lemon zest. Mound chard mixture in the centre of each plate and top with pork.
PARMESAN CRUSTED PORK CHOPS WITH BACON & SAUSAGE …
From foodnetwork.ca
3/5 (5)Category Cheese,Dinner,Italian,Main,Pork,VegetablesServings 4
HOW TO COOK SWISS CHARD (SAUTéED RECIPE) | KITCHN
From thekitchn.com
SAUTEED SWISS CHARD - HOUSE OF NASH EATS
From houseofnasheats.com
SIMPLE SKILLET PORK CHOP RECIPE - THE BEST SKILLET PORK CHOP
From runningtothekitchen.com
GRILLED PORK CHOPS WITH ANCHOVIES AND SWISS CHARD
From foodandwine.com
10 MINUTE PORK CHOP WITH SAUTéED SWISS CHARD - YOUTUBE
From youtube.com
DUBRETON RECIPES - CREAMY PAN-ROASTED PORK CHOPS WITH SWISS …
From dubretonrecipes.dubreton.com
MUSTARD & ROSEMARY PORK CHOPS WITH SWISS CHARD
From foodland.ca
CREAMY PAN-ROASTED PORK CHOPS WITH SWISS CHARD | DUBRETON
From dubreton.com
SKILLET PORK CHOPS AND BEANS RECIPE - REAL SIMPLE
From realsimple.com
SIMPLE SAUTéED SWISS CHARD - AN EASY SWISS CHARD RECIPE
From runningtothekitchen.com
PORK CHOPS STUFFED WITH SWISS CHARD & ONION - FRESH FORK MARKET
From freshforkmarket.com
PAN SEARED PORK CHOPS (CAST IRON SKILLET) - WHOLESOME YUM
From wholesomeyum.com
SAUTéED SWISS CHARD RECIPE — THE MOM 100
From themom100.com
BAKED PORK CHOPS WITH SWISS CHARD - FOOD & WINE
From foodandwine.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