Pork Chops With Black Currant Preserves The Silver Palate Recipes

Steps:

• In a small bowl combine the mustard and preserves and set aside.
• Heat a nonstick skillet just large enough to hold the chops comfortably, and brown lightly on both sides. Season with salt and pepper to taste and spoon the preserve and mustard mixture evenly over them.
• Cover pan, reduce heat, and cook for about 20 minutes, or until the chops are done. Transfer them to a plate and keep warm in the oven.
• Remove excess fat from the skillet. Add the vinegar, place pan over medium heat and bring juices to a boil, stirring and scraping up any browned bits.
• When the sauce is reduced by about on third, pour it over the chops on the platter and serve immediately, garnish with watercress.

Steps:

• Mix preserves and mustard in a small bowl.
• Heat a non-stick skillet (large enough to hold all the pork chops comfortably). Season the chops with salt and pepper, and brown them chops on both sides over med-high heat.
• Season with salt and pepper to taste and spoon currant/mustard mixture evenly over them.
• Cover the chops, reduce the heat, and cook for 20 minutes or until chops are done. Transfer to a platter and keep warm in the oven.
• Remove fat from the skillet. Add the vinegar, set the pan over medium heat and bring to a boil, stirring and scraping up the brown bits. When the sauce is reduced by a third, pour it over the chops and serve immediately.

Steps:

• Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.
• Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours.
• Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside.
• Coat pork chops on all sides with seasoned bread crumbs.
• Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard.
• Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes.
• Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• 1. Fry the bacon pieces in a medium-size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
• 2. Saute the bread slowly in the hot bacon fat until crisp and browned. Set aside.
• 3. Whisk the garlic, vinegar, lemon juice and mustard together in a mixing bowl. Whisk in the herbs. Gradually whisk in the oil. Season to taste with salt and pepper.
• 4. Combine the salad greens, bacon, croutons, and blue cheese in a salad bowl. Add desired dressing, toss and serve immediately. (I usually have dressing left over).
• Note: I usually add grape or cherry tomatoes to the mix for some acidity.