Pan Seared Pork Chops With Glazed Carrots Recipes

Steps:

• Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
• Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
• Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!

Steps:

• Preheat oven to 425°F Dredge the pork chops (or steaks) in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices.
• Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side).
• Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops.
• Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
• Remove the chops/steaks from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice.
• Place carrots atop the chops and drizzle with glaze.

Steps:

• Brine: In a medium saucepan, bring water, salt, and maple sugar to a boil over high heat. Stir until dissolved, 5 minutes. Turn off heat and add ice to the concentrated brine, diluting and quickly chilling it so you can use it right away. (Alternately, add 3 cups cold water to the concentrated brine and chill in the refrigerator at least 1 hour before using.)
• Pork Chops: Three hours before you plan to cook the pork chops, place them in a gallon-size zip-top bag set in a bowl (for easy pouring and clean-up), then pour in the brine, making sure the chops are submerged. Seal, and chill in the refrigerator 2 hours.
• Remove pork chops from bag and discard brine. Dry chops well with paper towels. Allow meat 1 hour to come to room temperature (this will ensure even cooking). Season each chop on both sides with salt and pepper.
• Preheat oven to 400 degrees F. Place a rimmed baking sheet in the oven. Meanwhile, heat a skillet over high heat. Add 1 tablespoon oil and heat until rippling but not smoking, 2 minutes. Sear pork chops, 1 at a time, pressing the meat down with a heavy plate or bowl to get an even, golden sear on the bottom, 1-2 minutes per side. Repeat with remaining oil and pork chops. Finish the chops by placing back in the pan, 2 at a time (for a 9-inch skillet). Turn off heat and add 3 tablespoons butter and a sprig of thyme. Tilt the pan and, using a long-handled spoon, baste the chops with the butter. Repeat with remaining chops and butter.
• Finish by placing all of the pork chops on the preheated baking sheet and roasting in the oven 3-5 minutes. Chops will be done when they're springy to the touch and the thickest part, near the bone, reaches 120 degrees F.
• Assembly: Transfer chops to a bed of thyme and tent lightly with foil to rest, 5-7 minutes. Remove tent, discard thyme, and serve.

Steps:

• Dredge the pork chops in the cajun spice. Heat frying pan with peanut oil. Place the pork chops into the heated pan and sear until golden brown. Cut carrots into thin slices. In a bowl, add the carrots, thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops. Place the saute pan into a preheated, 425 degree oven for 7 to 10 minutes. Remove the pork chops from the pan, leaving the carrots, and deglaze the pan with orange juice.
• Potato pancakes: In a bowl, combine potatoes, onion, egg, thyme and salt and pepper. Toss in flour. In a saute pan, heat peanut oil. Form large thin pancakes. Place pancake into heated pan and brown on both sides about 7 to 10 minutes.

Steps:

• Combine the spelt with 1 1/2 cups of water in a medium saucepan. Bring to a boil, reduce heat to medium low, cover and simmer until most of the water is absorbed and the grains are tender but still chewy, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Let cool completely. (The spelt can be cooked up to 1 day ahead and refrigerated.)
• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the bell pepper, scallion whites, celery and Canadian bacon and cook, stirring frequently, until the vegetables are crisp-tender and the ham is lightly browned, about 4 minutes. Add the garlic and 1/2 teaspoon of the Cajun seasoning and cook, stirring, for 1 minute. Add the spelt, tomatoes, scallion greens, parsley and salt to taste. Cook, stirring, until the spelt and tomatoes are warmed through, about 2 minutes. Remove from the heat, transfer to a medium bowl and cover to keep warm. Wipe out the skillet.
• Sprinkle the pork chops all over with the remaining 1 teaspoon Cajun seasoning and 1 teaspoon salt. Heat the remaining 1 tablespoon oil in the empty skillet over medium-high heat. Nestle the pork chops in the skillet snuggly. Cook until nicely browned on both sides and an instant-read thermometer inserted into the center of each registers 140 degrees F, about 4 minutes per side.
• Divide the pork chops among four plates. Serve with the warm grain salad, and with wedges of lemon and hot sauce on the side if using.

Steps:

• Heat oil in a medium saucepan over medium. Cook garlic, stirring often, until golden brown, about 2 minutes. Add soy sauce, honey, vinegar, tahini, and Sriracha and whisk until smooth. Cook, whisking occasionally, until mixture is thick and smooth, about 5 minutes. Season hoisin sauce with salt and pepper; let cool.
• Season pork chops all over with salt and pepper. Place in a large resealable plastic bag and add half of hoisin sauce (reserve remaining sauce). Seal bag, pressing out air, and turn to coat pork. Chill at least 30 minutes. Set remaining sauce aside.
• Preheat a large skillet, preferably cast iron, or grill pan over medium. Remove pork from bag, shaking off excess marinade. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute, then turn again. Continue to cook, turning about every minute, until chops are deep golden brown and charred in spots and an instant-read thermometer inserted into the thickest part registers 135°F, 15-18 minutes (cooking time will depend on thickness of chops). Transfer to a cutting board and let rest at least 10 minutes (pork will come to 145°F as it sits). Serve with reserved hoisin sauce spooned over.
• Do Ahead
• Hoisin sauce can be made 4 days ahead; cover and chill. Thin with water if needed before using. Pork can be marinated 1 day ahead; keep chilled.