PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD
Steps:
- Preheat oven to 400°F.
- Prepare Swiss chard:
- Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan and wipe out skillet.
- Cook pork chops:
- Pat chops dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side.
- Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 155°F, 7 to 9 minutes. Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm.
- Make sauce:
- Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add cranberries and stock and simmer, stirring occasionally, until cranberries begin to burst, about 2 minutes. Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes. Remove from heat and stir in butter until incorporated, then season with salt and pepper.
- Assemble dish:
- While sauce is cooking, reheat chard over moderate heat, stirring. Divide among 4 plates and top with chops, then spoon sauce over.
PAN ROASTED PORK CHOPS
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.
PORK THREE WAYS: BRINED PORK CHOPS, FENNEL-FONTINA SAUSAGE, AND SWISS CHARD WITH BACON AND FENNEL OVER POLENTA CAKES
Provided by Anne Burrell
Time 2h55m
Yield 4 servings
Number Of Ingredients 39
Steps:
- For the brine: In a large container, add the salt, sugar, coriander, red pepper flakes, fennel, celery, garlic, and enough water to cover the chops and stir to combine. Submerge the pork chops in the brine and let sit in the refrigerator until ready to cook, at least 30 minutes.
- Bring the chops to room temperature before cooking. Remove the chops from the brine, discarding the brine.
- For the chops: Preheat a cast iron pan.
- Roll the fat edge of each pork chop in the fennel pollen. Place the pork chops gently in the heated pan.
- Sear the chops on all sides and cook for about 9 minutes. Remove the chops from the pan and let rest in a warm place before serving. The doneness of the meat should be about medium to medium-well and be very juicy.
- For the fennel-fontina sausage: Preheat the oven to 350 degrees F.
- Season the pork shoulder with the garlic, salt, red pepper flakes, fennel seed, and coriander. Grind the pork twice through the large grind of a stand mixer fitted with a meat grinder attachment. Gently stir in the cheese. Add the cold water and mix lightly. Stuff the ground pork into a casing using the sausage horn attachment to the stand mixer and twist off into evenly sized links. Transfer to a parchment-lined sheet pan and roast in the oven for 15 to 20 minutes.
- Preheat a saute pan and drizzle with olive oil. Remove the sausages from the oven and brown them in the pan.
- For the Swiss chard: Coat a saute pan with olive oil. Toss in the garlic, red pepper flakes, bacon, and a couple drops olive oil. Bring the pan to medium heat. When the garlic is golden and very aromatic, remove it and discard.
- When the bacon has become crispy, toss in the Swiss chard stems and fennel and saute for 5 minutes. Stir in the chicken stock, as needed, and season with salt. When the chicken stock has reduced, toss in the Swiss chard leaves and season with salt. Cook the leaves until they are just wilted, 3 to 4 minutes.
- For the polenta cakes: In a saucepan, combine the milk, water, bay leaf, and cayenne. Bring the mixture to a boil over low heat and season generously with salt. (Take the seasoning to the edge of too salty. To do this you must taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.)
- Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta, whisking constantly. Once the polenta is combined, switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
- Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic wrap smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
- Remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit of grated Parmigiano.
- For plating: Place 1 polenta cake on each plate and top with Swiss chard and bacon. Lean 1 chop on each polenta cake. Slice the sausages on the bias and plate 2 slices on each plate. Finish with a drizzle of olive oil.
PORK CHOPS WITH CRANBERRY PAN SAUCE
Moist and tender pork chops are treated to a sweet, light cranberry glaze in this weeknight-friendly entree. It's one of my husband's favorite recipes, and it's quite suitable for company, too. -Stephanie Homme, Baton Rouge, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops over medium heat, 3-5 minutes per side. Remove from pan. , In same pan, mix cornstarch, juice and honey until smooth; stir in cranberries and herbs. Bring to a boil, stirring to loosen browned bits from pan; cook until thickened and bubbly, about 2 minutes., Add chops. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 4-5 minutes. Let stand 5 minutes before serving. Serve with rice.
Nutrition Facts : Calories 374 calories, Fat 8g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 333mg sodium, Carbohydrate 52g carbohydrate (23g sugars, Fiber 3g fiber), Protein 25g protein.
PERFECT SIMPLE ROASTED PORK CHOPS
Don't let the simplicity of this recipe fool you. Served with a salad and a fast side dish, these pork chops are perfect for a busy weeknight, and my children love it.
Provided by Rhonda Elaine
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
- Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.
Nutrition Facts : Calories 169 calories, Carbohydrate 1.4 g, Cholesterol 58.9 mg, Fat 7.1 g, Fiber 0.8 g, Protein 23.7 g, SaturatedFat 2.6 g, Sodium 73.9 mg
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
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.
GLOSSY PAN-ROASTED PORK CHOPS
**Cooking Club Magazine June/July 2010** These pork chops start browning in a skillet on top of the stove and finish cooking in the oven. The combination of the two methods produces golden brown pork chops that are tender and juicy. Per Serving: 245 cal, 16.5 g total fat, 23 g protein, 0 g carb, 70 mg cholesterol, 185 mg sodium, 0 g fiber
Provided by Amanda
Categories Pork
Time 15m
Yield 4 Chops, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. In a small bowl stir together all rub ingredients. pat rub onto both sides of pork chops, using a total of 2 tbsp of rub.
- Heat large ovenproof skillet over medium-high heat until hot. Add oil, heat until hot. add pork; cook 2 minutes or until golden brown on one side.
- Turn pork chops; place skillet in oven. Bake 6 to 8 minutes or until no longer pink in center.
- TIP* Store remaining rub in glass jar with tight-fitting lid. You can keep All Purpose Rub in a dry, dark place up to 3 months.
Nutrition Facts : Calories 286.3, Fat 18, SaturatedFat 5.2, Cholesterol 58.8, Sodium 774.5, Carbohydrate 10.1, Fiber 2.8, Sugar 3.8, Protein 21.8
More about "pan roasted pork chops with cranberries and red swiss chard recipes"
PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED …
From cookingcoop.com
Estimated Reading Time 2 mins
PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND SWISS CHARD
From capecodlife.com
Servings 2Estimated Reading Time 1 minCategory Main Dishes
CRANBERRY PORK CHOPS IN OVEN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD
From otsego2000.org
PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD
From someassemblyrequired-cca13.blogspot.com
ROASTED CRANBERRY BROWN SUGAR PORK CHOPS. - HALF BAKED HARVEST
From halfbakedharvest.com
PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD
PAN-FRIED PORK CHOPS WITH CRANBERRY RELISH - FOOD & WINE
From foodandwine.com
BAKED PORK CHOPS WITH SWISS CHARD - GLUTEN FREE RECIPES
From fooddiez.com
PAN-ROASTED PORK CHOPS RECIPE WITH CRANBERRIES AND SWISS CHARD
From thesilverclouddiet.com
SWISS CHARD WITH BACON AND ROASTED POTATOES - FARM FRESH FEASTS
From farmfreshfeasts.com
PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS …
From recipes.sparkpeople.com
BAKED PORK CHOPS WITH CRANBERRIES | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
EASY PORK CHOP SAUTE WITH CRANBERRIES RECIPE - EATINGWELL
From eatingwell.com
PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND CHARD
From recipe-go-round.blogspot.com
SAVORY SWISS CHARD WITH PORK CHOPS AND POTATOES - PLAIN.RECIPES
From plain.recipes
CALORIES IN PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED …
From recipes.sparkpeople.com
PAN-ROASTED PORK CHOPS WITH CRANBERRY-RED WINE SAUCE AND RED …
From kelseysappleaday.com
PAN SEARED THYME ROASTED PORK CHOPS, BABY RED SWISS CHARD …
From thegoodcooknj.blogspot.com
FOODCOMBO
RECIPES/PAN-ROASTED-PORK-CHOPS-WITH-CRANBERRIES-AND-RED-SWISS …
From github.com
PAN-ROASTED PORK CHOPS W/CRANBERRIES & RED SWISS CHARD
From archive.hammertown.com
PAN ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD
From livelobrecipes.blogspot.com
PAN ROASTED PORK CHOPS WITH CRANBERRY SAUCE AND SWISS CHARD SIDE
From completerecipes.com
PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD …
From eatyourbooks.com
PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD
From fooddiez.com
CREAMY PAN-ROASTED PORK CHOPS WITH SWISS CHARD - DUBRETON …
From dubretonrecipes.com
PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD
PORK CHOPS WITH CRANBERRY-MAPLE PAN SAUCE - FINECOOKING
From finecooking.com
PAN ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD
From wikifoodhub.com
PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD
From glutenverboten.blogspot.com
You'll also love