GRILLED ROSEMARY PORK CHOPS WITH ESCAROLE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Combine the beans, celery, red onion, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; set aside.
- Drizzle the cut sides of the escarole with 1 tablespoon olive oil and season with salt and pepper. Season both sides of the pork chops with salt, pepper and the chopped rosemary.
- Lightly oil the grill grates. Arrange the escarole and pork on the grill. Grill the escarole until charred in spots and wilted, 1 to 2 minutes per side. Grill the pork until well marked and just cooked through, 4 to 5 minutes per side. Transfer to a baking sheet.
- Divide the pork and escarole among plates and drizzle with any juices from the baking sheet. Toss the bean mixture with the remaining 2 tablespoons olive oil, season with salt and pepper and spoon over the escarole.
Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 114 milligrams, Sodium 578 milligrams, Carbohydrate 22 grams, Fiber 10 grams, Protein 42 grams, Sugar 2 grams
WORLD'S BEST HONEY GARLIC PORK CHOPS
A quick and simple grilled pork chop that everyone will love featuring a simple and easy glaze.
Provided by John Chandler
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
- Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 208.4 calories, Carbohydrate 13.5 g, Cholesterol 65 mg, Fat 5.6 g, Fiber 0.1 g, Protein 25.6 g, SaturatedFat 1.9 g, Sodium 441.1 mg, Sugar 12.3 g
AWESOME HONEY PECAN PORK CHOPS
This recipe is both unbelievably easy and indescribably delicious. It takes only a few minutes to prepare. Just cook the cutlets in butter, and then heat honey and pecans in the drippings to make the sauce. Try serving with mashed sweet potatoes and green beans. This is guaranteed to be a favorite!
Provided by Karena
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
- In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
- Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.
Nutrition Facts : Calories 518.4 calories, Carbohydrate 30.3 g, Cholesterol 100.3 mg, Fat 30.7 g, Fiber 1.1 g, Protein 30.6 g, SaturatedFat 11 g, Sodium 101.6 mg, Sugar 17.7 g
HOT HONEY PORK CHOPS WITH ESCAROLE AND WHITE BEANS
The spicy garlic-honey glaze for the pan-seared pork chops also forms the base of the sauce for the warm escarole-and-white bean salad in this easy one-pan dinner.
Provided by Anna Stockwell
Categories Pork Chop Pork Garlic Honey Vinegar Bean Escarole Dinner One-Pot Meal Quick & Easy Wheat/Gluten-Free Dairy Free 30 Days of Groceries
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 Tbsp. oil in a large skillet over high. Season pork chops on both sides with 1 1/2 tsp. salt. Cook pork until underside is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat, turning every minute, until chops are deep golden brown and an instant-read thermometer inserted into thickest part registers 135°F, 6-8 minutes total.
- Transfer pork to a plate and let rest 5 minutes. Pour off and discard all but 1 Tbsp. fat from skillet. Add garlic to skillet, heat over medium, and cook, stirring, until fragrant and beginning to brown, about 1 minute. Add honey, red pepper flakes, and 1 Tbsp. vinegar and cook, stirring occasionally, until bubbling, about 1 minute. Remove from heat. Taste and add more red pepper flakes, if desired.
- Working one at a time, return pork chop to skillet, spooning hot sauce over, making sure to thoroughly coat both sides. Transfer to plates or a platter. Add beans, black pepper, and remaining 2 Tbsp. oil, 1 Tbsp. plus 1 tsp. vinegar, and 1 tsp. salt to sauce in skillet. Cook over medium heat, stirring occasionally, until beans are warmed through, about 4 minutes.
- Place escarole in a large bowl. Pour hot beans and sauce over escarole and toss to coat thoroughly and wilt escarole slightly. Serve alongside pork.
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