YOUR NEW FAVORITE PORK CHOPS
Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden brown crust on these chops.
Provided by Alison Roman
Categories Fry Kid-Friendly Quick & Easy Dinner Pork Chop Bon Appétit Anniversary Small Plates
Yield 4 Servings
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over mediumhigh. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8-10 minutes (cooking time will depend on thickness of chops).
- Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).
- Cut away bone and slice pork about 1/4" thick. Serve with any juices from the cutting board spooned over top.
GOURMET PORK CHOPS
Make and share this Gourmet Pork Chops recipe from Food.com.
Provided by CJAY8248
Categories Pork
Time 1h5m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim excess fat from chops. Coat chops with flour, salt and pepper. Cook until brown. Combine soup, water, ginger, and rosemary;pour over chops. Sprinkle with half the onion rings. Cover and bake at 350* for 50 minutes. Uncover and sprinkle with remaining onion rings and continue cooking for 10 minutes.
ROSEMARY PORK CHOPS
Provided by Kimberly Schlapman
Categories Sauté Kid-Friendly Dinner Pork Chop Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Combine 1/2 cup of the olive oil, the vinegar, rosemary sprigs, garlic, and brown sugar in a large zip-top bag. Add the pork chops to the marinade and seal. Massage the chops in the bag to coat them well. Refrigerate for at least 2 hours to marinate.
- 2. Remove the pork chops from the marinade and pat them dry. (Discard the marinade.) Let the pork chops come to room temperature for 15 minutes. Season with salt and pepper on both sides, then dredge them in flour.
- 3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the pork and pan fry until they're cooked through, 4 to 6 minutes per side. Sprinkle the remaining rosemary on top of the chops at the very end for more flavor.
PORK CHOPS MERLOT
Make and share this Pork Chops Merlot recipe from Food.com.
Provided by Barb G.
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In skillet, heat oil and butter; add pork chops browning well on both sides.
- Add vinegar, rosemary, and pepper.
- reduce heat; cover and simmer 10 to 15 minutes.
- Remove pork; keep warm.
- Add wine to pan; heat until sauce is syrupy, about 5 minutes.
- Spoon sauce over pork chops when serving.
SWEET-AND-SAUCY PORK CHOPS
This easy weeknight dinner recipe uses sugar to create succulent, caramelized pork chops in record time.
Provided by Chris Morocco
Categories Bon Appétit Dinner Pork Quick & Easy Capers Garlic Pork Chop Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield 2 servings
Number Of Ingredients 10
Steps:
- Season pork chops with salt and sprinkle evenly with 1/2 tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won't be fully cooked); reduce heat to medium.
- Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
- Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
- Add rosemary, capers, and 1/2 cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
- Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°F).
- Transfer pork chops to plates and spoon sauce over.
PORK CHOPS SCARPARIELLO
Make and share this Pork Chops Scarpariello recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and tightly cover with plastic wrap. Let stand, covered, 20 minutes. Peel, then halve lengthwise, discarding stems and seeds. Cut peppers into 1-inch pieces.
- While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto chops.
- Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes. Transfer to a plate and keep warm, loosely covered with foil.
- Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes. Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops.
Nutrition Facts : Calories 688.6, Fat 45.5, SaturatedFat 15.2, Cholesterol 167.2, Sodium 154.7, Carbohydrate 16.3, Fiber 4.2, Sugar 9.1, Protein 48.7
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Estimated Reading Time 8 minsPublished 2015-04-17
- Pork Chops and Padrón Chiles en Escabèche. Juicy, thick cut pork chops get even better when paired with this bright, tangy marinade full of pickled vegetables—which also makes an ideal condiment for the pan-seared and roasted meat.
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- Crispy Taiwanese Pork Cutlets. Flattening boneless pork loin chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.
- Hot Honey Pork Chops with Escarole and White Beans. The the garlicky honey glaze for these pan-seared pork chops also forms the base of the sauce for the warm escarole-and–white bean salad in this easy, hearty one-pan dinner.
- Grilled Pork Chops with Pineapple-Turmeric Glaze. For this grilled pork chop recipe, don’t be afraid of getting a good char. It just means the sugars in the glaze are caramelizing (not that the meat is burning), resulting in deep, complex flavor.
- Basil-Cashew-Lime Vermicelli Bowls with Pork and Green Beans. Briefly soaking cashews in hot water softens them enough that you can blend them into a creamy (and gorgeously green-hued) basil-lime sauce for these rice noodles.
- Jalapeño-Marinated Grilled Pork Chops. Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness of this pork chops recipe.
- Grilled Pork Chops with Plums, Halloumi, and Lemon. Here, we pair juicy with juicy. Those plums get even more luscious when seared on the grill; a squeeze of grilled lemon brightens up the tender pork chops.
- Flattened Pork Chops with Greens and Mustard Pan Sauce. Pounding the pork chops until they're thin means they need a total cook time of just 3 minutes per side.
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30 PORK CHOP RECIPES FOR EASY WEEKNIGHT DINNERS - BON …
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Estimated Reading Time 4 minsPublished 2020-10-15
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- Jalapeño-Marinated Grilled Pork Chops. Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.
- Pan-Roasted Brined Pork Chop. Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen.
- Grilled Pork Chops with Plums, Halloumi, and Lemon. Bring all your ingredients out to the grill on a baking sheet for easy cleanup later. View Recipe.
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- Grilled Pork Chops with Pineapple-Turmeric Glaze. The sugars in this glaze caramelize the pork chops, resulting in deep, complex flavor. View Recipe.
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- Date Night Pork Chop. Rubbing a little honey across the surface of the pork before searing guarantees a shiny, caramelized crust. Pair that with a lemony endive and apple salad, and you've got the ultimate dinner for two.
- Hoisin-Glazed Pork Chops. Because you need more pork and homemade hoisin sauce in your life. View Recipe.
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