PORK CHOPS WITH MUSHROOM MADEIRA SAUCE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- In a large cast iron skillet over medium-high heat, add the grapeseed oil. Allow the oil to smoke slightly. Season each pork chop with salt and pepper, to taste, and add to the pan. Sear on each side for 2 minutes. Once nicely browned on each side, transfer the chops to a sheet pan with a rack and bake in the oven for an additional 6 to 8 minutes. Remove the chops from the oven to a serving platter. Reserve the pan for the Madeira Sauce.
- In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs. Once the butter has melted, pour the sauce over the pork chops and serve.
PARMESAN-CRUSTED PORK CHOPS
For dinner tonight, heat up a skillet for Giada De Laurentiis' Parmesan-Crusted Pork Chops recipe from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
- Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
EASY AND DELICIOUS MEXICAN PORK CHOPS
Easy and delicious. Tender pork chops in the best Mexican rice. A perfect weeknight meal.
Provided by cccindy
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.
- Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.
- Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.
- Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.
Nutrition Facts : Calories 498.7 calories, Carbohydrate 47.3 g, Cholesterol 78.8 mg, Fat 18.3 g, Fiber 1.5 g, Protein 32.8 g, SaturatedFat 7.3 g, Sodium 936.2 mg, Sugar 3.7 g
MEDITERRANEAN PORK CHOPS
The RSC#10 contest ingredients inspired this tangy Mediterranean sauce for pork chops. It turns out like a chutney or salsa. Beautiful, easy and gourmet.
Provided by Engrossed
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Coat the pork chops with spray oil and then sprinkle garlic salt and pepper on both sides.
- Cook by preferred method: Foreman grill, baked, broiled or stove-top.
- Place in serving dish.
- While pork chops are cooking you can prepare the sauce.
- Heat olive oil in a small skillet over medium heat.
- Add red onion and sauté for 5 minutes.
- Add garlic and sauté for 2 more minutes.
- Add the rest of the ingredients to the olives and sauté another 3-5 minutes until heated through.
- Pour sauce over cooked pork chops.
- Top with parsley and feta if desired.
Nutrition Facts : Calories 292.1, Fat 11.2, SaturatedFat 3.2, Cholesterol 76, Sodium 500.1, Carbohydrate 22.6, Fiber 2.4, Sugar 15.6, Protein 26
RESTAURANT-STYLE PORK CHOPS
A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner that is as steady and simple as it is elegant and rich. The chops are broiled beneath a glaze of maple syrup and balsamic vinegar, then served with soft apple slices and a dusting of Clinton-era nostalgia: chopped pecans and candied ginger. (Polenta is the perfect accompaniment -- stir in some goat cheese and rosemary instead of the more typical butter and Parmesan.)
Provided by Sam Sifton
Categories dinner, easy, main course
Time 45m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Preheat a broiler or light a charcoal grill.
- In a small nonreactive bowl, whisk together the syrup, vinegar, sugar and cinnamon.
- Place a small pan over medium heat, add the pecans and about 2 tablespoons of the maple-syrup sauce and cook for a few minutes, until the nuts are glazed and fragrant. Transfer the nuts to a plate and spread them out to cool. Transfer the cooled nuts to a cutting board, chop roughly and set aside.
- Season the pork chops aggressively with salt and pepper, then drizzle with olive oil. When the broiler is hot, or the coals are covered with gray ash and you can hold your hand 5 inches above them for only 1 to 2 seconds, broil or grill the meat for approximately 7 minutes per side. Brush with some of the remaining maple glaze every 2 or 3 minutes, turning them frequently to prevent the sugar from burning.
- When the chops are cooked, remove from the broiler or grill and let them rest for 5 minutes before serving. Meanwhile, slice the cored apples into thick rounds, drizzle with olive oil, season lightly with salt and pepper and place on the broiler pan or grill until tender when pierced with a fork. These, too, should be brushed with the maple glaze and turned frequently.
- Serve chops with the apple slices, sprinkled with pecans and candied ginger.
Nutrition Facts : @context http, Calories 735, UnsaturatedFat 21 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 895 milligrams, Sugar 59 grams, TransFat 0 grams
SOUTHWESTERN PORK CHOPS
This recipe came out of necessity! I love to cook but hate to grocery shop, and one day I found myself with nothing but some pork chops, canned black beans and canned tomatoes. This is the dish I came up with, and my husband loved it.-Vicki L. Blaine, Plymouth, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired. Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
Nutrition Facts : Calories 508 calories, Fat 25g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 683mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 7g fiber), Protein 43g protein.
STEAK MADRID
This is hearty family-style comfort food. It is a layered casserole that is great for a big family or a company dish. It is a little spicy. From Dinah Shore, god rest her soul.
Provided by Chef Vickie
Categories One Dish Meal
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- Sauté onion, garlic, celery, green pepper, and green chili in bacon fat: then add tomatoes, sauce, gravy, paste, Tabasco and Worcestershire. Stir, lower the heat and add remaining sauce ingredients, heat through then turn off the heat.
- For the meat preparation, remove all bones and fat and cut into serving size pieces, then rub both sides with salt, pepper and flour mixture.
- Heat oil in a large skillet and brown steak on both sides, drain.
- Preheat oven to 375°F.
- Layer half of steak in a large casserole dish, cover with 1/3 of cheese and pimientos. Repeat with the steak, cheese and pimientos, then cover the whole thing with the sauce.
- Bake covered for 2 hours or until done.
- Garnish with crumbled bacon.
Nutrition Facts : Calories 872.4, Fat 55.9, SaturatedFat 21.6, Cholesterol 216.6, Sodium 1267.1, Carbohydrate 16.3, Fiber 2.7, Sugar 6, Protein 73.7
PORK CHOPS, MILAN STYLE
Provided by Pierre Franey
Categories dinner, quick, main course
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Properly sliced pork will look like veal scaloppine. Pound each slice lightly on a flat surface with a flat mallet. Sprinkle on both sides with salt and pepper.
- Put egg, water, salt and pepper in mixing bowl. Beat well.
- Combine bread crumbs and cheese in flat dish. Blend well.
- Dip pork slices in egg mixture to coat. Dredge slices on both sides in crumb-and-cheese mixture. Pat lightly with flat side of kitchen knife to help crumbs adhere.
- Heat 2 tablespoons of oil in heavy skillet and add as much meat as possible in one layer. When slices are golden brown on one side, about 3 minutes, cook on other side 2 to 3 minutes. As pieces cook transfer to heated platter.
- Add another tablespoon of oil to skillet and more slices in one layer. Continue cooking, adding a little oil as necessary. Serve slices with a little tomato sauce spooned over.
SPANISH PORK CHOPS AND RICE
Make and share this Spanish Pork Chops and Rice recipe from Food.com.
Provided by SharleneW
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Brown chops in oil over medium-high heat, about 8 minutes.
- Remove.
- Add onions and green pepper to pan; cover and cook 3 minutes.
- Add tomato, garlic, spices, salt and rice and stir 1 minutes.
- Add stock, cover and simmer 5 minutes.
- Add chops and any accumulated juices.
- Cover and cook until rice is done and chops are cooked through, about 20 minutes.
- Sprinkle with olives and parsley.
Nutrition Facts : Calories 684.8, Fat 34.9, SaturatedFat 11, Cholesterol 154.3, Sodium 354.8, Carbohydrate 39, Fiber 2.9, Sugar 5.2, Protein 51.3
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