SAUTEED SPICE RUBBED PORK CHOPS WITH PAN SAUCE
Steps:
- Make rub: mix all ingredients together in a small bowl or jar (You can store it for a couple of months in a tightly sealed jar.)
- Coat the chops generously with spice rub and let marinate for up to 2 hours at room temperature or overnight in the refrigerator. Let refrigerated meat come to room temperature before cooking. Scrape off any excess rub and pat the chops dry.
- In a large, heavy skillet, heat the oil over high heat. When the pan is hot enough to sear the chops but not burn them, add the chops. They should make a gentle hissing sound when they hit the pan, not an explosive sputter. Adjust the heat if the pan seems too hot or remove the pan from the heat for 30 seconds or so (count this time as part of the overall cooking time). Sear the chops on one side for 1 to 2 minutes, or until beginning to brown lightly. Turn the chops over and sear for 1 minute more.
- Reduce the heat so that the chops continue to sizzle -- do not turn the heat so low that there are no more sizzling sounds (if the heat is too low, the chops will sweat and juices will exude from the meat and leave it dry. Cover the pan and cook for 3 to 4 more minutes more on the other side. The chops are done when the meat is firm but not hard when pressed with a finger. Better still, test them with an instant-read thermometer -- the meat should register 145 to 155 degrees and will still be acceptable at 160 degrees. For the juiciest results, remove the chops from the pan when they register 145 degrees, cover loosely with foil, and let them rest for 5 minutes or so before serving, to stabilize the juices.
- To make the pan sauce: pour off all but 1 tablespoon of fat from the pan, leaving any meat juices. Adjust the heat to medium and add garlic. Stir, cook for 30 seconds, then add remaining ingredients, scraping up any browned bits from the bottom of the pan. Bring the sauce to a boil and reduce it over high heat until it just turns syrupy. Put the pork chops back into the pan and turn them several times in the sauce to transfer the flavors -- this should take no more than 30 seconds. Serve chops with sauce
SPICE RUBBED PORK TENDERLOIN WITH BOURBON-CHIPOTLE SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- Combine the paprika, sugar, salt, cumin, mustard powder, black pepper and cayenne pepper in a bowl.
- Heat a large cast-iron pan over medium-high heat, and lightly coat with canola oil. Dredge the pork tenderloin in the rub, tapping off any excess, before searing on all sides, about 3 minutes per side. Place the pan into the oven and cook to medium doneness, 8 to 10 minutes. Promptly remove from the oven and let rest at least 15 minutes.
- Serve with the Bourbon-Chipotle Sauce.
- Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions until soft, and then pour in 2 cups of the bourbon and cook until reduced to a few tablespoons. Stir in the chicken stock, apple juice, brown sugar, peppercorns and chipotle, and cook until reduced by half.
- Strain through a fine mesh strainer, and then return to the pan and cook until it becomes the consistency of a sauce. Add the remaining 2 tablespoons bourbon and cook 2 minutes. Season with salt.
SPICE-RUBBED PORK CHOPS WITH SORGHUM BBQ SAUCE
Steps:
- Combine the ketchup, sorghum, vinegar, mustard, ancho powder, habanero and some salt and pepper in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened, about 10 minutes. Set aside about 1/2 cup for serving; keep warm.
- Prepare a grill for medium-high indirect heat. Brush the top of the pork chops lightly with canola oil, and rub the oiled side with the spice rub. Let stand at room temperature for 30 minutes.
- Place the chops rub-side down over direct heat on the grill and cook until charred, about 4 minutes. Brush the tops with canola oil, flip, and cook for 1 minute, just to brown the bottom a bit. Brush the tops generously with barbecue sauce; shift them over to indirect heat and cook, covered, until a meat thermometer registers an internal temperature of 150 degrees F, about 5 minutes. Remove the chops from the grill, brush them with more of the sauce and let rest, loosely tented, for 10 minutes. Serve with the reserved BBQ sauce.
- In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.
- Yield: about 1 1/2 cups
SEARED PORK TENDERLOIN WITH COCOA SPICE RUB
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill or coffee grinder. Mix the ground pepper and coriander with remaining spices, cocoa and salt.
- Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub. Heat the olive oil in a large saute pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.
- Let the tenderloins rest out of the oven for at least 10 minutes before carving.
- Extra cocoa spice rub will keep in an airtight container for up to 3 months.
SPICE-RUBBED PORK CHOPS WITH CHICKPEA SIMMER
Make and share this Spice-Rubbed Pork Chops With Chickpea Simmer recipe from Food.com.
Provided by portuguese_princess
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- CHICKPEA SIMMER.
- In a large skillet, heat oil over med.
- heat; fry onion, garlic, salt, pepper and hot pepper flakes until softened, 3 minute Add chickpeas and tomatoes; bring to boil.
- Reduce heat; simmer 20 minute Stir in spinach.
- Meanwhile, combine parsley, cumin, coriander, salt, pepper and garlic; rub over chops.
- In a nonstick skillet heat oil over med-high heat; fry chops, about 10 minute Serve with chickpes mixture.
PORK CHOPS WITH CORIANDER-CUMIN SPICE RUB
Steps:
- Combine cumin, coriander, garlic, and 1 tablespoon oil. Pat pork chops dry and season with salt and pepper. Rub spice mixture on both sides of chops.
- Heat remaining tablespoon oil in a large heavy skillet over moderate heat until hot but not smoking, then cook chops until just cooked through, 5 to 7 minutes on each side.
- Serve pork chops sprinkled with cilantro. Recipe may be doubled to serve 4.
SPICE-RUBBED PORK WITH QUINOA
Make and share this Spice-Rubbed Pork With Quinoa recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin, and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil; then roll in the spice mixture to coat. Transfer to a roasting pan and roast until thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 - 20 minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with corn, scallions, salt & pepper. Slice the pork, drizzed with olive oil and serve alongside quinoa and salsa verde.
SPICE RUBBED PORK WITH FRESH PINEAPPLE SALSA
I prefer to grill the pork in the summer. The salsa is also good with grilled chicken, fish, or shrimp.
Provided by Brookelynne26
Categories Pineapple
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place the pineapple, onion, bell pepper, jalapeno, lime zest, lime juice, and cilantro in the bowl of a food processor fitted with a metal blade. Pulse until the ingredients are chopped coarsely, leave plenty of texture.
- Transfer to a medium bowl and stir in the preserves and season with salt. Serve either a t room temperature or lightly chilled.
- Preheat the oven to 425°F Line a rimmed baking sheet with aluminum foil.
- Trim away any loose fat or silver skin from the tenderloins. Pat dry with paper towels. Combine the brown sugar, cumin, chili powder, paprika, salt, and pepper in a small bowl. Rub the mixture over the pork and shake off any excess. Turn under the small ends of the pork to make the thickness of the tenderloins fairly uniform.
- Roast the pork until it reaches an internal temperature of 150 F, about 20-25 minutes.
- Transfer the meat to a cutting board and let rest for 5-10 minutes before slicing. Slice the meat and serve with the salsa.
Nutrition Facts : Calories 392.2, Fat 7.1, SaturatedFat 2.3, Cholesterol 123, Sodium 483.4, Carbohydrate 41.4, Fiber 2.4, Sugar 31.3, Protein 40.1
STIR-FRY PORK WITH BELL PEPPERS
If desired, reduce to one bell pepper and add in some broccoli florets. Center-cut boneless pork chops, cut into strips are best for this. This will feed about 3 people but can be doubled, you can sub beef in place of pork if desired.
Provided by Kittencalrecipezazz
Categories Pork
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl toss the pork strips with the cornstarch, soy sauce, fresh garlic, 1 teaspoon sesame oil, fresh ginger and black pepper; let stand at room temperature for 20 minutes.
- In a wok or a large skillet heat 2 tablespoons vegetable oil over high heat; add in the pork strip mixture and stir-fry in batches until slightly browned (about 1 minute) transfer to a plate.
- Add in onion, chili flakes, red and green bell pepper slices; stir-fry until the onion is softened (about 3 minutes).
- Return the pork to the wok or skillet along with any juices from the plate.
- Stir in beef stock and oyster sauce; cook until thickened (about 1 minute).
- Stir in the remaining 1 teaspoon sesame oil.
- Transfer to a large platter, sprinkle with sesame seeds if desired and serve with cooked rice.
Nutrition Facts : Calories 620, Fat 43.9, SaturatedFat 11.5, Cholesterol 114, Sodium 1260.3, Carbohydrate 21, Fiber 2.7, Sugar 5.1, Protein 35
SPICE-RUBBED PORK WITH BELL PEPPER COMPOTE
Make and share this Spice-Rubbed Pork With Bell Pepper Compote recipe from Food.com.
Provided by jkoch960
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Combine cumin, cayenne pepper, salt and pepper on a plate. Roll pork tenderloin in seasonings. Set aside for 15 minutes.
- Place pork on a rack in a shallow roasting pan. Roast for 25 minutes, or until a meat thermometer registers 160 degrees. Let pork sit for 5 minutes before slicing.
- Cut pork diagonally into 1/4-inch thick slices. Serve with Bell Pepper Compote on the side.
- For Bell Pepper Compote:.
- Heat oil in large skillet over medium-low heat. Add bell peppers and onion, and cook 5 minutes. Add garlic, oregano, salt, pepper and balsamic vinegar. Cook for 5 to 10 minutes longer, or until vegetables are tender but not browned and vinegar aroma evaporates.
Nutrition Facts : Calories 362.3, Fat 21.6, SaturatedFat 4.6, Cholesterol 93.6, Sodium 510.1, Carbohydrate 11.7, Fiber 2.2, Sugar 3.1, Protein 30.8
PORK RUB RUBBED AND BAKED PORK CHOPS
Quick pork rub brings the flavor to these oven-baked pork chops.
Provided by Ron Perry
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet.
- Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 291.8 calories, Carbohydrate 8.4 g, Cholesterol 106.6 mg, Fat 9.5 g, Fiber 1.5 g, Protein 41.7 g, SaturatedFat 3.2 g, Sodium 1231.7 mg, Sugar 5.2 g
SPICE RUBBED PORK ROAST IN BEER GRAVY
I tried this when we were bored with 'boring pork' and 'boring gravy'. The rub has a kick and the gravy was a hit with the kids!
Provided by KayDe5056
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h30m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Melt butter in a skillet over medium-low heat. Cook and stir minced garlic, pepper, oregano, garlic powder, red pepper flakes, dried thyme, mustard, marjoram, and basil in hot butter until fragrant, thick, and easy to spread, 2 to 3 minutes.
- Place pork in a roasting pan. Spread garlic mixture over the top of the roast and season with salt. Pour beer into bottom of the roasting pan and cover pan with aluminum foil.
- Roast in the preheated oven for 45 minutes. Remove aluminum foil and continue to cook for 1 hour. Increase temperature to 425 degrees F (220 degrees C) and cook until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove roast to a plate to rest and tent with aluminum foil. Place roasting pan over medium-low heat and whisk flour, garlic salt, and onion powder into the pan drippings. Cook and whisk until gravy thickens, about 5 minutes. Serve roast with gravy.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 7.8 g, Cholesterol 117.9 mg, Fat 22.4 g, Fiber 0.7 g, Protein 37.9 g, SaturatedFat 9.3 g, Sodium 1583.6 mg, Sugar 0.2 g
More about "spice rubbed pork with bell pepper compote food"
SEARED PORK TENDERLOIN WITH PEPPER COMPOTE - FOOD …
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
SPICY RUBBED PORK TENDERLOIN WITH FRESH PEACH AND GINGER …
From karistabennett.com
SPICE-RUBBED PORK CHOPS WITH SWEET AND SOUR ONION - CANADIAN …
From canadianliving.com
SZECHUAN SPICE-RUBBED PORK RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
STIR-FRIED PORK WITH BELL PEPPER RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SPICE RUBBED PORK TENDERLOIN WITH BOURBON-CHIPOTLE SAUCE
From foodnetwork.ca
GRILLED PORK CHOPS WITH SAVORY FRUIT COMPOTE — SAVORY SPICE
From savoryspiceshop.com
SPICE-RUBBED PORK CHOPS RECIPE | MYRECIPES
From myrecipes.com
MIXED-PEPPER COMPOTE RECIPE | MYRECIPES
From myrecipes.com
PULLED PORK SPICE RUB – A SLOW COOKER PULLED PORK SPICE RUB
From theseoldcookbooks.com
SPICE-RUBBED PORK CHOPS - RICARDO
From ricardocuisine.com
SPICE-RUBBED PORK CHOPS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
SPICE RUBBED PORK RECIPE | HELLOFRESH
From hellofresh.com
SPICE RUBBED ROASTED PORK TENDERLOIN - CHILI PEPPER MADNESS
From chilipeppermadness.com
GRILLED PORK CHOPS WITH DRY SPICE RUB - GETTYSTEWART.COM
From gettystewart.com
SPICE-RUBBED FILLET OF PORK WITH ROASTED PEPPERS AND PRICKLY …
From ediblearia.com
SPICED-RUBBED PORK CHOPS WITH CITRUS & ROASTED PEPPER SALSA
From makegoodfood.ca
SPICED-RUBBED PORK TENDERLOIN WITH ROASTED APPLE …
From theglobeandmail.com
COCOA AND SPICE RUBBED PORK CHOPS WITH BERRY COMPOTE
From pinterest.ca
HOMEMADE DRY SPICE RUB RECIPE FOR PORK - COUNTRYSIDE …
From countrysidecravings.com
SPICE-RUBBED PORK CHOPS WITH CHICKPEA SIMMER - CANADIAN LIVING
From canadianliving.com
WORTH THE WAIT: SLOW-BRAISED PORK ROAST WITH FIVE-SPICE RUB AND …
From blue-kitchen.com
HOMEMADE PORK RUB AND SEASONING BLEND - COOK THE STORY
From cookthestory.com
RECIPE SPICE-RUBBED PORK WITH BELL PEPPER COMPOTE - YOUTUBE
From youtube.com
SPICE RUBBED PORK TENDERLOIN - RHUBARB CRANBERRY COMPOTE
From frugalhausfrau.com
FOODCOMBO
TWO-DAY SPICE-RUBBED PORK CHOPS RECIPE - FOOD & WINE
From foodandwine.com
STIR-FRIED PORK WITH BELL PEPPER - MISS CHINESE FOOD
From misschinesefood.com
SPICED-RUBBED PORK CHOPS WITH CITRUS & ROASTED PEPPER SALSA
From makegoodfood.ca
SPICE-RUBBED PORK CHOPS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.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