OVEN-BRAISED PORK CHOPS WITH RED ONIONS AND PEARS
The sugar in the honey helps to caramelize the pork, onion, and pears as they oven-braise. It is a technique that works well with other roasted meats and birds as well. Just mix a little honey with the pan juices and baste or brush the roast with that during the last 10 minutes or so of roasting. For some dishes, you want the onions cut fine, so they almost disappear. Here, I cut the onions large-and the pears, too-so they keep their shape and don't fall apart. Even when ripe, Bosc pears stay firmer than most, making them just right for this dish.
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the balsamic vinegar to a boil over high heat. Adjust the heat to a gentle boil, and boil until the vinegar is syrupy and reduced to about 1/3 cup. Set aside.
- Preheat the oven to 425° F. Heat the oil in a large, heavy skillet with a flame proof handle over medium-high heat. Whack the garlic cloves with the flat side of a knife and scatter them over the oil. Cook, shaking the skillet, until brown, about 2 minutes. Lay the pork chops in and cook until the underside is browned, about 6 minutes. Remove and reserve the garlic cloves if they become more than deep golden brown before the chops are fully browned.
- Turn the chops, tuck the onion wedges into the pan, and continue cooking until the second sides of the chops are browned, about 6 minutes. Season with salt and pepper. About halfway through browning the second side, tuck the pear wedges in between the chops.
- Stir the red-wine vinegar and honey together in a small bowl, until the honey is dissolved. Pour the vinegar-honey mixture into the skillet and bring to a vigorous boil. Return the garlic cloves to the skillet if you have removed them. Place the skillet in the oven and roast until the onions and pears are tender and the juices from the pork are a rich, syrupy dark brown, about 30 minutes. Once or twice during roasting, turn the chops and redistribute the onions and pears. Handle the skillet carefully-it will be extremely hot.
- Remove the skillet from the oven. Place a chop in the center of each warmed serving plate. Check the seasoning of the onion-pear mixture, adding salt and pepper if necessary. Spoon the pears, onion, and pan juices around the chops. Drizzle the balsamic-vinegar reduction around the edge of the plate.
EASY OVEN-FRIED PORK CHOPS
Like all Southerners, we love our pork!
Provided by Spotkittycat
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Beat soy sauce, egg, water, garlic powder, and ginger together in a shallow bowl. Spread bread crumbs into a separate shallow bowl. Dip pork chops in the egg mixture, allowing excess to drip back into the bowl. Press pork chops into the bread crumbs until evenly coated on both sides. Place coated pork chops on the prepared baking sheet.
- Bake in the preheated oven until pork is cooked through, 50 to 55 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 260.1 calories, Carbohydrate 20.9 g, Cholesterol 84.9 mg, Fat 10.1 g, Fiber 1.4 g, Protein 20.3 g, SaturatedFat 3.3 g, Sodium 918.9 mg, Sugar 2.1 g
BRAISED PORK LOIN CHOPS
An easy herb rub gives sensational taste to boneless braised pork chops that can be cooked on the stovetop in minutes. The meat turns out tender and delicious. -Marilyn Larsen, Port Orange, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients; rub over both sides of pork chops. In a large nonstick skillet, heat butter and oil over medium-high heat; brown chops on both sides. Remove from pan., In same pan, bring wine to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Add chops; return to a boil. Reduce heat; simmer, covered, until pork is tender, 6-8 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 218 calories, Fat 13g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 351mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
PORK CHOPS WITH PEARS AND RED ONIONS
Make and share this Pork Chops with Pears and Red Onions recipe from Food.com.
Provided by Julesong
Categories Pork
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- About 1 ½ hour before serving: Peel onions and cut into 4 part thick wedges.
- Remove outer rows of celery ribs and trim root end.
- About 6-8 inches from root end, cut tops and leaves from celery.
- Cut celery lengthwise into quarters.
- In a 12 skillet over medium heat, add oil and cook onion wedges and celery quarters a few pieces at a time until golden brown.
- With slotted spoon, remove to 12x8 casserole or baking pan.
- Meanwhile, on waxed paper, mix flour and sage.
- Coat pork chops with mixture using hand to pat mixture onto pork chops to coat well.
- Pre-heat oven to 350 degrees.
- Cook pork chops (at the same skillet used for onion) over medium heat until golden brown on both sides.
- Place in casserole with vegetables.
- Tuck pear halves around pork chops.
- Stir bouillon into apple juice and pour into casserole.
- Sprinkle pork chops with coarsely ground pepper.
- Cover casserole with foil and bake for 45 minutes or until pork and vegetables are fork tender.
- Sprinkle mixture with salt to taste.
Nutrition Facts : Calories 594.8, Fat 23.1, SaturatedFat 6, Cholesterol 71.5, Sodium 436.9, Carbohydrate 74.4, Fiber 9.7, Sugar 56.9, Protein 27.6
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OVEN-BRAISED PORK CHOPS WITH RED ONION AND PEAR
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- In a small saucepan, bring the balsamic vinegar to a boil over high heat. Adjust the heat to a gentle boil, and boil until the vinegar is syrupy and reduced to about 1/3 cup. Set aside.
- Preheat the oven to 425 degrees. Heat the oil in a large ovenproof skillet over medium heat. Whack the garlic cloves with the flat side of a knife, and scatter them over the oil. Cook, shaking the skillet, until the garlic is brown - about 2 minutes. Lay the pork chops in, and cook until the undersides are browned - about 6 minutes. Remove and reserve the garlic cloves if they become darker than deep golden brown before the chops are fully browned. Turn the chops, tuck the onion wedges into the pan, and continue cooking until the second side of each chop is browned, about 6 minutes. Season with salt and pepper. About halfway through the browning on the second side, tuck the pear wedges in between the chops.
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- Remove the skillet from the oven. Place a chop in the center of each warmed serving plate. Spoon the pears, onion and pan juices around the chops. Drizzle the balsamic vinegar reduction around the edge of the plate.
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