Smothered Pork Chops With Apples And Cheddar Cheese Food

CHEESY SMOTHERED PORK CHOPS

Steps:

• Cook chops in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
• Add apples, onions and water to skillet; cover. Simmer on medium heat 5 min. or until apples and onions are crisp-tender, stirring occasionally.
• Stir in VELVEETA; top with chops. Simmer, covered, 5 min. or until chops are done (160ºF).

SMOTHERED PORK CHOPS

Steps:

• Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
• Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

SAGE PORK CHOPS WITH CHEDDAR CHEESE GRITS

Steps:

• For the cheese grits: Stir together 2 cups of the chicken stock and the cream in a 3- to 4-quart saucepan over high heat. Stir in the garlic, thyme leaves and 1 teaspoon salt until the salt dissolves. Rain in the grits, stir well and let them come to a simmer. Once you reach a simmer, reduce the heat to low and stir every 2 minutes, making sure nothing sticks to the bottom. The grits will take about 20 minutes, so while they're cooking, let's make the pork chops.
• For the pork chops: Pat the pork chops dry, season generously with salt and pepper and rub with the sage. Place the cornstarch on a large plate for dredging.
• Heat a large 9- to 11-inch skillet over high heat for 1 to 2 minutes. Add the olive oil and swirl to hit all sides. Give the chops a quick dredge in the cornstarch on both sides and carefully place down and away from you in the skillet. Cook until golden brown, 2 to 3 minutes. Turn the chops over and cook until golden brown, 2 to 3 minutes. Remove the chops to a large plate while you finish the sauce.
• Turn the heat to high and add the broth and apple juice to the skillet. Bring to a boil while stirring and scraping up all the delicious brown bits from the skillet. Once the liquid reduces by about a quarter, about 2 minutes, turn down the heat to a low simmer, then stir in the heavy cream and butter. Cook until slightly thickened, about 3 minutes. Taste and adjust the salt and pepper, if needed. Return the chops to the skillet, cover, and cook until the pork reaches an internal temperature of 145 degrees F, 2 to 4 minutes.
• After simmering the grits for about 20 minutes, taste to make sure they are soft and the raw corn taste has cooked out. Grate the cheese on the large holes of a box grater. Stir the cheese into the grits until melted, taste again and add up to 1 cup of the remaining chicken stock as needed if the mixture is too stiff. Add any additional seasoning as necessary. Pour the cheese grits onto a large platter with medium sides. Top with the pork chops and spoon over the pan sauce. Garnish with the scallions.

CHEESY SMOTHERED PORK CHOPS

Steps:

• Heat olive oil in skillet over medium heat.
• Season pork chops and pan-fry in skillet until browned and no longer pink.
• Place 1 oz cheese on top of each pork chop, cover and continue to cook 5 minutes, or until cheese is melted.
• Remove pork chops with a slotted spoon, to drain oil.

SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE

Steps:

• Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
• Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
• Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
• Serve the pork chops with the cabbage and pan juices.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

SMOTHERED PORK CHOPS AND CHEESE GRITS

Steps:

• In 2 quart sauce pan pot over medium heat, bring chicken stock to a rapid boil. Add grits whipping continuously for approximately 3 minutes. Make sure that the grits do not develop lumps. Reduce heat to low. Cook grits for approximately 5 minutes. Add butter and cheese. Mix well. Remove sauce pot from heat. Keep warm to serve with the Pork Chops.;
• Place a large cast iron skillet on medium heat. Add vegetable oil. Season pork chops with salt and pepper. Dredge pork chops in seasoned flour. When oil is hot, approximately 325 degrees, place pork chops in skillet. Cook pork chops on each side approximately 5 minutes. Be careful not to burn. Remove pork chops from skillet and set aside. Pour fat from skillet leaving about 4 tablespoons of oil. Do not scrape skillet. Return skillet to heat. Add 4 tablespoon of flour to oil stirring occasionally, allowing flour to brown. Add warm chicken stock. Whisk chicken stock, and flour mixture carefully to prevent lumps. Return pork chops to skillet. Add onions. Cover and simmer on low 25 to 30 minutes or until pork chops are tender. To assemble the dish, remove pork chops from pan and plate one with the Cheese Grits. Spoon some of the pan gravy and onions over the chops.;

SMOTHERED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl mix together the seasoning salt, pepper, paprika, garlic powder and onion powder. Season each pork chop liberally with the spice mixture. Add the flour to a small bowl and stir in the remaining spice mixture. Dredge the chops in the flour, shaking off the excess.
• In a large cast iron skillet over medium-high heat, add the oil. Sear each chop for 2 to 3 minutes, then flip and sear the other side for an additional 2 minutes.
• Remove from the skillet to a plate and set aside. Add the thyme, onion, garlic and 1 to 2 tablespoons of the seasoned flour and cook until slightly caramelized, about 2 to 3 minutes. Stir in the stocks and with a wooden spoon scrape up any bits from the bottom of the skillet. Add the chops back to the pan and cover. Put in the oven and bake until tender and the sauce has thickened, about 18 to 20 minutes. Remove the chops and sauce to a platter and serve.

SMOTHERED PORK CHOPS WITH APPLES AND CHEDDAR CHEESE

Steps:

• Preheat the oven to 450°F. Spray a large foil-lined baking sheet with cooking spray.
• Separate the onion rings. Lay the onion rings and apples in a single layer on the prepared baking sheet. Spray lightly with cooking spray, and season with salt and pepper to taste. Roast the apples and onions until the apples are tender and beginning to brown, about 20 minutes.
• Turn the broiler on high. Broil the apples and onions until they are slightly charred, about 3 minutes.
• Put about 3/4 cup of the apple-onion mixture into a blender, and add the chicken broth. Puree until the mixture is smooth. (Set the remaining apples and onions aside.)
• Heat a large cast-iron skillet over high heat. Season the pork with salt and pepper to taste. When the pan is hot, spray it with cooking spray and add the pork. Sauté until the pork is golden brown and just cooked through, about 3 minutes per side. Transfer the pork to a serving platter, and tent it with foil to keep it warm.
• Reduce the heat under the skillet to low and add the pureed apple mixture. Whisk in the mustard. Add the remaining roasted apples and onions and the tarragon to the skillet. Remove the skillet from the heat, and season with salt and pepper to taste. Stir to evenly coat the apples and onions with the sauce.
• Spoon the apple mixture over the pork chops, sprinkle with the cheese, and serve.
• nutrition information
• Fat: 15g (before), 6.5g (after)
• Calories: 500 (before), 243 (after)
• Protein: 30g
• Carbohydrates: 16g
• Cholesterol: 79mg
• Fiber: 2g
• Sodium: 526mg

SMOTHERED PORK CHOPS

Steps:

• Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
• Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.