Pan Roasted Frenched Pork Rib Chop With Five Spice Caramelized Onion Chutney And Orange Dusted Merlot Demi Recipes

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PAN ROASTED PORK CHOPS

Provided by Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 18



Pan Roasted Pork Chops image

Steps:

  • Preheat an oven to 375 degrees F.
  • In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
  • Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.

2 tablespoons olive oil
4 double cut pork chops
Salt and freshly ground black pepper
Essence, recipe follows
Sauteed Cabbage, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons olive oil
2 cups diced bacon
2 shallots, thinly sliced
1 head green cabbage, cored and thinly sliced
1/4 cup sherry

FIVE-SPICE PORK RIBS WITH SMOTHERED ONIONS AND SPICY DRIED CRANBERRY BBQ SAUCE

Provided by Food Network

Categories     main-dish

Time 15h10m

Yield 4 servings (3 cups of sauce)

Number Of Ingredients 17



Five-Spice Pork Ribs with Smothered Onions and Spicy Dried Cranberry BBQ Sauce image

Steps:

  • To make the ribs: Whisk together the water, five-spice, sugar and salt until dissolved. Cut the racks in half and submerge fully in the brining liquid. Refrigerate overnight.
  • Preheat an oven to 300 degrees F.
  • Line a sheet tray with enough foil to completely cover and seal the pork ribs. Evenly spread the sliced onions on the foil and place the butter on top. Remove the ribs from the liquid and season both sides with salt and pepper. Place the ribs in one layer on top of the onions, and fold the foil over making sure to tightly seal the package. Roast undisturbed for 2 hours.
  • To make the sauce: Coat a small saucepan with the canola oil. Over medium heat, sweat the onions and garlic until lightly browned, about 10 minutes. Add the sugar, cranberries, cranberry juice, vinegar and chipotle peppers. Simmer until the liquid is reduced by half. Puree the sauce in a blender until very smooth, season with salt and pepper. Serve immediately or store in the refrigerator for up to a week.
  • Remove the ribs from the oven, unwrap and baste the ribs with the sauce. Increase oven temperature to 350 degrees F and bake the ribs uncovered for 10 minutes until the sauce is lightly browned.
  • Divide the smothered onions onto 4 plates and serve with half a rack per person, or serve family style on a platter.

2 quarts water
2 tablespoons Chinese 5-spice powder
1 cup sugar
2 tablespoon kosher salt
2 1/2 pounds baby back pork ribs (about 2 whole racks)
2 medium onions, cut in half and then sliced 1/4-inch-thick
1 tablespoon butter
Salt and freshly ground black pepper
1 tablespoon canola oil, for cooking
1 medium onion, diced
1 tablespoon chopped garlic
1/2 cup light brown sugar
1 cup sweetened dried cranberries
2 cups cranberry juice
1/2 cup rice wine vinegar
2 tablespoons chopped chipotle chili pepper (canned peppers in adobe sauce works best)
Salt and freshly ground black pepper

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



Your New Favorite Pork Chops image

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.

1 tablespoon vegetable oil
2- 1 1/2"-thick bone-in pork rib chops (8-10 ounces each)
Kosher salt, freshly ground pepper
freshly ground pepper
8 sprigs sage
2 garlic cloves, peeled, smashed
1 tablespoon unsalted butter

PAN-ROASTED 5-SPICE PORK LOIN

This pan-roasted pork loin uses lots of spices and an Asian-inspired marinade for a truly flavorful cut of meat. And it's perfect to use for a Vietnamese bahn mi sandwich!

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 10



Pan-Roasted 5-Spice Pork Loin image

Steps:

  • Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
  • Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
  • Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Transfer to a plate to rest at least 5 minutes before slicing.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 2.4 g, Cholesterol 107.6 mg, Fat 21.8 g, Fiber 0.3 g, Protein 37.5 g, SaturatedFat 7.4 g, Sodium 1391.2 mg, Sugar 0.4 g

1 (2 pound) boneless pork loin roast, trimmed of fat
¼ cup rice vinegar
3 cloves garlic, minced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
2 teaspoons sriracha hot sauce, or to taste
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil for pan roasting

PAN-ROASTED PORK CHOPS

I start these pork chops on the stove top in my cast iron skillet and then place them in the oven to finish cooking. I think the recipe is an adaptation of a BH&G's recipe.

Provided by Deely

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Pan-Roasted Pork Chops image

Steps:

  • Heat oven to 400*.
  • Mix together the first 7 ingredients in a small bowl.
  • Heat skillet over med.-high heat until hot.
  • Add oil; heat until hot.
  • Rub chops generously with seasoning mixture.
  • Add seasoned pork to hot oil; cook 2 minutes or until brown on one side.
  • Turn pork chops; place skillet in oven and bake 6 to 8 minutes or until no longer pink in the center.
  • *Tip: You'll have extra rub, which will make this a really quick meal the next time you make this recipe.

1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon brown sugar (packed)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 1/2 lbs pork rib chops (4)
1 -2 tablespoon oil

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