Crispy Pork Chops With Roasted Pepper Relish Recipes

Steps:

• For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
• Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
• Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
• For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
• For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
• Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
• Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
• To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
• Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with foil or coat with nonstick spray. Combine flour and bread crumbs in a shallow bowl. In a small bowl, beat eggs and water together.
• In a large skillet, heat oil over medium heat. Dip chops in egg mixture, dredge in flour and crumb mixture, and arrange chops in hot skillet. Lightly brown chops until golden brown on both sides and cooked through. Remove from skillet, and place on prepared baking pan. Top chops with strips of roasted red peppers. Set aside.
• In small saucepan, melt butter over medium heat. Slowly add flour, stirring with whisk until light brown. Slowly whisk milk into flour, and continue whisking until sauce thickens. Remove from heat, and stir in mushrooms and lemon juice. Season to taste with salt and pepper. Evenly top each chop with mushroom white sauce.
• Bake in preheated oven until golden brown, about 15 minutes.

Steps:

• Season pork with salt and pepper. Place panko in a rimmed baking sheet or baking dish and season it with salt and pepper. Working one at a time, firmly press both sides of each pork chop into the seasoned panko until the chops are evenly and well coated.
• Heat oil in a large skillet (10 to 12 inches) over medium-high heat; it should evenly coat the bottom of the skillet. If it doesn't, add a bit more oil. Place the pork chops in the skillet and cook until deeply golden brown, like the color of a well-baked croissant, 3 to 4 minutes.
• Using tongs or a spatula, flip pork and continue to cook until well browned on the other side, too, another 2 to 3 minutes. Transfer pork to a plate, platter or cutting board lined with paper towel and season with salt.
• Wipe out skillet and return to the stove over medium-high heat. Add butter, letting it sizzle, brown and foam. Add capers and half of the radishes, seasoning them with salt and pepper. Toss a few times, just to wilt the radish greens, if they're still on, and to evenly coat the radishes with the brown butter and capers.
• Divide pork chops among plates and nestle butter-tossed radishes and capers alongside, plus remaining raw radishes. Sprinkle with a bit of flaky salt and serve with lemon wedges alongside for squeezing over.

Steps:

• Roast peppers directly over the flame of a gas-stove burner or under a broiler, turning often, until charred on all sides, about 5 minutes. Transfer to a plastic bag, and let stand 15 minutes. Peel peppers, and discard stems, seeds, and ribs. Tear flesh into thick strips.
• Heat a large cast-iron skillet over high heat. Generously season chops on both sides with salt and pepper. Brown chops on both sides, turning once, about 4 minutes total.
• Stir in garlic and capers, and cook 30 seconds, stirring to prevent garlic from burning. Add wine, and cook, stirring and scraping up browned bits as wine reduces to a glaze, about 3 minutes. Add roasted peppers.
• With pan still very hot, add vinegar, and cook 2 minutes, swirling skillet as vinegar bubbles. Reduce heat to medium. Cover, and cook until chops are cooked through and internal temperature reaches 138 degrees (they should be slightly pink inside), 4 to 5 minutes. Serve pork chops and peppers over polenta.

Steps:

• Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.
• Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.
• Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.
• Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.
• Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.
• Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.
• Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.
• Serve pork chops with plenty of hot pickled pepper relish over top.

Steps:

• To make the relish: In a straight-sided skillet, saute the onions and bell peppers in the oil until onions are translucent. Add the vinegar, sugar, and port wine, and cook at a very low heat until liquid evaporates. Onions and peppers should still be a little firm to the bite but sweet and caramelized. Set aside.
• To cook the pork: Prepare the grill for grilling chops: high heat on left side, medium heat on right side. Drizzle the chops with canola oil and season with salt and pepper. Place the chops on the grill and cook for 2 to 3 minutes on each side, using a inverted baking pan to keep chops covered during cooking. Move the chops to the right side of the grill and continue cooking over medium heat. Cook 4 minutes and then turn chops over to finish cooking, keeping covered for an additional 4 minutes. Cook to 150 degrees F internal temperature.
• Serve with the relish.

Steps:

• Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Add chops and cook until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to serving platter and tent with foil.
• Add onion to empty skillet and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 minutes. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
• Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
• Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
• Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
• Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

Steps:

• Preheat an oven to 400 degrees F.
• Place the shallots in a baking pan. Season with salt and black pepper and coat with nonstick cooking spray. Roast for 15 minutes. Turn over the shallots and continue to roast until soft, about 10 minutes more. Remove from the oven and let cool. Chop coarsely.
• In a bowl, combine the shallots, tomatoes, parsley, vinegar, honey, minced rosemary, and cayenne. Season to taste with salt and pepper. Set aside, or cover and refrigerate for up to 3 days.
• Heat a large fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the pork chops with salt and black pepper. Add the chops to the pan and cook until well seared on the underside, about 4 minutes. Turn and continue to cook until pale pink when cut into at the thickest point, about 3 minutes more.
• Transfer the pork chops to a warmed platter and top with the relish, dividing evenly. Garnish with rosemary sprigs and serve hot.

Steps:

• Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
• When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
• Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.