Berkshire Pork Chops With Pan Fried Fingerling Potatoes And Wilted Kale Recipes

Steps:

• Fill a large saucepan with 8 cups water and add garlic, rosemary, and 1/4 cup salt; bring to a boil over medium-high heat and cook until salt dissolves. Remove from heat and let cool to room temperature. Place pork in brine mixture so that it is fully immersed in the liquid. Cover and transfer to refrigerator; chill at least 12 hours and up to 24 hours. Remove from brine, rinse, and pat dry.
• Preheat oven to 350 degrees.
• Cover exposed ends of pork bones with aluminum foil to prevent them from charring during cooking; tie kitchen twine crosswise around roast, evenly spacing between the bones. Season with salt and pepper. Heat a large cast-iron skillet over medium-high heat; add 2 tablespoons canola oil. When oil is hot, add pork, fat side down; cook, turning on all sides, to form a crust. Transfer skillet to oven and continue cooking until pork reaches an internal temperature of 130 degrees on an instant-read thermometer, about 45 minutes.
• Meanwhile, bring a medium pot of water to a boil over high heat. Generously salt water and return to a boil. Add potatoes to boiling water and cook until fork tender. Drain and pat dry.
• Heat remaining 2 tablespoons canola oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until soft and translucent. Add potatoes and cook, stirring, until potatoes are caramelized, about 10 minutes. Remove from heat; season with salt and pepper. Just before serving, stir in chives.
• Remove pork from oven and transfer to a cutting board; let stand, in a warm place, for 10 minutes. Drain off any excess fat from skillet. Place skillet over medium-high heat and add pancetta; cook until fat is rendered, about 3 minutes. Add kale to skillet and cook until kale is wilted and heated through, about 2 minutes. Add vinegar and toss to combine; season with salt and pepper and remove from heat.
• Cut pork roast in half between bones to form two double chops; place each, bone side up, on a serving plate. Divide kale and potatoes evenly between the two plates and serve immediately with mustard and cornichons.

Steps:

• Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
• Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
• Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.

Steps:

• Salt and pepper both sides of the pork chops.
• Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
• Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
• Delicious and simple! Serve with smashed new potatoes.

Steps:

• To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and place them into a food processor. Add the butter and maple syrup and process until smooth and creamy. (The sweet potatoes can also be mashed by hand.) Transfer to a bowl and keep warm or cool and reheat.
• To make the sauce: Combine the broth and wine in a saucepan. Bring to a simmer over medium heat then reduce by one third. Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth. Whisk the cornstarch mixture into the simmering sauce. Continue whisking until the sauce thickens. Season with salt and pepper and keep warm over low heat.
• To cook the pork: Heat a cast iron skillet or grill pan over high heat. Season the pork with salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes.
• Arrange sweet potatoes and pork chops on 2 plates. Spoon sauce around the chops and serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

Steps:

• Heat a large cast-iron skillet over medium-high heat. Generously season chops with salt and pepper and drizzle with oil. Place in skillet and cook until chops reach 130 degrees on an instant-read thermometer, about 4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. Let rest 5 minutes before serving.