Grilled Bone In Pork Chop With Beurre Blanc Sauce Recipe 465

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PORK CUTLETS WITH BEURRE BLANC

Provided by Wanna Make This?

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18



Pork Cutlets with Beurre Blanc image

Steps:

  • Preheat the oven to 200 degrees F.
  • For the pork: Place the chops between layers of plastic wrap and use a meat mallet to pound the chops to an even thickness of about 1/4 inch. Season the chops on both sides with salt and pepper. Heat a large skillet over medium-high heat. Add about 1/2 inch of vegetable oil. Spread the flour on a plate and season it with salt and pepper. Break the eggs into a wide, shallow bowl. Season the eggs with salt and pepper and whisk together. One piece at a time, dredge the pork lightly in flour and dip in egg, letting the excess drip back into the bowl. Carefully place the pork in the hot oil and cook until golden on the underside, about 2 minutes. Flip and cook until golden on the second side, 1 to 2 minutes. Drain on a paper towel-lined plate, then transfer to a cooling rack set over a baking sheet and place in the oven to keep warm.
  • For the peas: Heat a medium skillet over medium heat. Add the olive oil. When the oil is hot, add the shallots and garlic and cook, stirring frequently, until softened, 1 to 2 minutes. Add the peas, lemon zest and lemon juice and toss to coat. Season with salt and pepper and keep warm.
  • For the beurre blanc: Combine the white wine and shallot in a small saucepan. Bring to simmer and cook until the wine is reduced by half. Add the cream and bring to a boil; let boil 30 seconds to 1 minute to thicken. Season with salt and pepper. Reduce heat to low and begin whisking in the cold butter, a piece or two at a time, until the sauce is thick and glossy (do not let the sauce boil). Whisk in the lemon juice and season with salt and pepper. Keep warm.
  • Serve the pork with the peas, topped with the beurre blanc and a sprinkle of parsley.

4 boneless center-cut pork loin chops, about 6-ounces each
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1 cup all-purpose flour
2 large eggs
1 tablespoon extra-virgin olive oil
2 small shallots, finely chopped
1 garlic clove, finely chopped
One 10-ounce bag frozen peas, thawed
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice (from about 1/2 lemon)
Kosher salt and freshly ground black pepper
1/4 cup white wine
1 small shallot, finely chopped
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into small pieces
2 teaspoons fresh lemon juice
Chopped parsley, for garnish

EASY GRILLED PORK CHOPS

Provided by Sunny Anderson

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 7



Easy Grilled Pork Chops image

Steps:

  • Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?
  • Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.
  • Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!

1/4 cup honey
2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
Eight 1/2-inch bone-in pork chops (about 3 ounces each)
Salt and freshly ground black pepper

GRILLED BONE IN PORK CHOP WITH BEURRE BLANC SAUCE RECIPE - (4.6/5)

Provided by AllysKitchen

Number Of Ingredients 12



Grilled Bone in Pork Chop with Beurre Blanc Sauce Recipe - (4.6/5) image

Steps:

  • In a heavy cast iron skillet on medium high heat, put oil and butter. Salt and pepper both sides of each pork chop and pat into the meat. Put chops in the skillet and sear on each side about 2-3 minutes to get a nice golden brown. Reduce heat to medium low and continue cooking another 5-7 minutes on each side turning several times. When done, remove the chops to a plate and set aside. Reduce heat to low on skillet, do not remove drippings. Wait a couple of minutes before starting the sauce. BEURRE BLANC SAUCE: Put shallots in skillet and caramelize 3-5 minutes on low heat. Add balsamic vinegar and wine to deglaze skillet. Be sure to scrape the sides and bottom of the skillet to get the good stuff. Whisk and stir until the liquid is reduced to about half its original amount. You now have a concentrated flavor. Start whisking in the cold butter, one cube (or tablespoon) at a time. Stir and whisk. When completely melted, add the next tablespoon until all are incorporated in the sauce. When done with all butter, whisk in parsley and immediately put a couple of tablespoons on each pork chop. This is a delicate (and rich!) sauce; do not let it sit.

BEURRE BLANC SAUCE:
2 large thick (about 2") bone-in pork chops
2 tablespoons coconut oil (or your choice)
2 tablespoons butter
1 tablespoon sea salt
1 teaspoon coarse ground pepper
1 tablespoon oil
3 tablespoons shallots, chopped
2 tablespoons balsamic vinegar
1 cup white wine (I used chardonnay.)
6 chopped cold butter cut into chunks
1/4 cup fresh Italian parsley, finely chopped (optional)

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