BREADED PORK CHOPS WITH WARM APPLE-CABBAGE SLAW
Think of this as a new, healthier (and less messy!) take on pan-fried pork chops and applesauce. We bread these low-calorie, low-fat chops in whole-wheat panko and spray them with cooking spray to get them crispy in the oven. We prefer to use McIntosh or Red Delicious apples, because they soften quicker.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Adjust oven racks to the top- and lower-third positions and preheat to 425 degrees F. Put a wire rack in a rimmed baking sheet.
- Toss the cabbage, apples, 2 tablespoons of the vinegar, olive oil, 2 teaspoons of the brown sugar, 3/4 teaspoon salt and a few grinds of black pepper together on another baking sheet. Roast on the top rack until the cabbage and apples are golden in spots and tender, 20 to 25 minutes. Remove and toss with dill, if using.
- Meanwhile, lay the pork chops between two pieces of plastic wrap and pound until about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of black pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture.
- Pour the panko crumbs out onto a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack on the prepared baking sheet. Bake on the lower rack until the pork chops are golden, crispy and cooked through, 6 to 8 minutes, flipping halfway through.
- Mix together the remaining 2 tablespoons of sour cream, 2 teaspoons water and the remaining 1 teaspoon each mustard, brown sugar and vinegar. Divide the pork chops and apple slaw among four plates; drizzle the chops with some of the sauce.
SAGE RUBBED PORK CHOPS WITH WARM APPLE SLAW
NOTE: To make this quicker and easier you can use one 16-ounce bag of pre-shredded carrots and cabbage, called "Slaw Mix" instead of starting with whole cabbage and carrots. This dish can also be a one-pot-meal if you need to swap around. Just serve with some nice brown bread or whole-grain or whole-wheat bread.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).
- Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.
- Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.
- To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.
FENNEL AND APPLE SLAW
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
- Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
- Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.
PORK CHOPS SMOTHERED WITH FENNEL AND GARLIC
Make and share this Pork Chops Smothered with Fennel and Garlic recipe from Food.com.
Provided by Julesong
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a large skillet, heat oil over medium-high heat.
- Pat chops dry with a paper towel and add to the skillet.
- Braise for 3 to 6 minutes on each side, or until they turn a nice, deep golden brown.
- Remove the fat from the skillet.
- Leaving the pork chops in the skillet, remove it from the heat and add butter, garlic, and green onions.
- Saute for 1 minute in the hot skillet.
- Return the skillet to heat and add the chicken broth, wine, and fennel.
- Bring to a boil.
- Lower heat, cover, and simmer for 5 minutes.
- Remove the chops to an ovenproof casserole dish and cover foil lid.
- Place in the oven and let the chops continue cooking for 20 minutes.
- While the chops bake, simmer the sauce in the skillet for 5 minutes or until slightly reduced.
- In a small bowl, mix the remaining room-temperature broth with the cornstarch.
- Add the cornstarch mixture to the sauce and simmer for 1 minute or until slightly thickened.
- Season with salt and pepper, to taste.
- Serve chops with sauce spooned over each portion.
- Good served with rice pilaf!
- I originally found this at Gail's Recipe Swap, posted by Cyndi who got it from "Around the Southern Table" by Sarah Belk.
Nutrition Facts : Calories 397.4, Fat 25.7, SaturatedFat 9.7, Cholesterol 76.4, Sodium 379.5, Carbohydrate 13.3, Fiber 3.9, Sugar 0.7, Protein 21.4
PORK CHOPS WITH APPLE AND RED CABBAGE SLAW
Make and share this Pork Chops With Apple and Red Cabbage Slaw recipe from Food.com.
Provided by threeovens
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, toss apple with lemon juice; add cabbage and green onion, toss.
- Meanwhile, season pork chops with grill seasoning.
- Heat oil in a large skillet over medium high heat; add chops and cook until browned, turning once, about 8 minutes.
- Divide slaw between four plates and top with a pork chop.
- Add stock to skillet with mustard, honey, vinegar, and thyme and bring to a boil.
- Cook until reduced, about 1 minute; season with salt and pepper and pour over each plate.
Nutrition Facts : Calories 513.9, Fat 26.4, SaturatedFat 8.2, Cholesterol 115.8, Sodium 385.9, Carbohydrate 32.4, Fiber 3.3, Sugar 25.6, Protein 37.8
FENNEL, CARROT AND APPLE SLAW
This is a wonderful salad, that would be a great addition to any meal, especially with pork - another great from Martha!!
Provided by Chef mariajane
Categories Low Protein
Time P15D
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Toss cabbage, fennel, carrots and salt in a large bowl.
- Toast fennel seeds in a medium sauté pan over medium heat, shaking the pan occsionally, until seeds are fragrant, about 3 minutes. Add shallots and 2 tablespoons oil. Cook, stirring occasionally, until shallots begin to soften, about 5-7 minutes. Stir in vinegr and raisins. Remove from heat, and let cool slightly, about 5 minutes. Stir in remaining 3 tablespoons oil.
- Pour warm dressing over vegetables, and toss well. Season with pepper, and let stand for 30 minutes. Just before serving, core apple, cut into matchsticks, and mix into slaw.
Nutrition Facts : Calories 122.4, Fat 5.8, SaturatedFat 0.8, Sodium 633.7, Carbohydrate 17.9, Fiber 4.5, Sugar 9.1, Protein 2.2
SAGE-RUBBED PORK CHOPS WITH WARM APPLE SLAW
A fresh take on a classic combination - pork, apples and cabbage. A bag of coleslaw mix can be used instead of the cabbage and carrot - a time-saver. By chef Ellie Krieger for USA Weekend magazine.
Provided by duonyte
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chops: combine the sage, garlic, salt and a few grinds of fresh black pepper in a small bowl. Rub all over the chops and let them stand at room temperature for ten minutes.
- Heat the oil in a large non-stick frying pan over medium-high heat. Add the chops and brown, 1 to 2 minutes per side. Transfer to a plate.
- Slaw: Wipe out the frying pan, add fresh oil and heat over medium heat.
- Add the onion, apple and sage and cook, stirring a few times, until softened and golden brown, 4 to 5 minutes.
- Add the cabbage, carrot, vinegar and salt and continue cooking until the veggies start to soften, about 4 to 5 minutes.
- Add the broth to the pan, then return the chops, burying them in the vegetables.
- Cover and cook just until the chops have a slight blush in the center - loin is lean and should not be overcooked - about 5 to 7 minutes longer.
- To serve: arrange the warm slaw on plates, and top with a pork chop and pan juices.
Nutrition Facts : Calories 316.3, Fat 12.2, SaturatedFat 3.2, Cholesterol 70.1, Sodium 742, Carbohydrate 24.3, Fiber 6.6, Sugar 13.7, Protein 28.7
CRISPY CRACKLED PORK BELLY WITH FENNEL & APPLE SLAW
Roast the perfect pork belly with melt-in-the-mouth meat and crunchy crackling, then serve with our herby sauce and fresh slaw
Provided by Esther Clark
Categories Dinner
Time 4h30m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Using a pestle and mortar, crush together the fennel seeds, coriander seeds and chilli flakes, then mix the spices into the salt. Put the pork belly in a roasting tin and slash lines across the skin (about 5mm apart) using a sharp knife. Rub the skin with most of the salt mix, and chill, uncovered, overnight.
- The next day, heat the oven to 170C/150C fan/gas 3. Remove the pork from the fridge and scrape off the salt mix. Pat well with kitchen paper to remove the moisture, then re-season with the remaining salt mix. Roast for 2 hrs, then reduce the oven to 150C/130C fan/gas 2 and cook for a further 1 hr. Turn the oven up to its highest for 15-20 mins or until crackled. If your pork still hasn't crackled enough, heat the grill to its highest setting. Transfer the pork to a baking sheet and grill for 4-5 mins (watch it to make sure it doesn't burn). Cover and rest for 30 mins.
- To make the slaw, mix together the lemon zest and juice with the olive oil, chilli and some seasoning in a large bowl. Toss the with the shallot, fennel and apple. Top with the fennel fronds, if you like.
- Whizz together all the ingredients for the mojo verde and season to taste. Slice and serve the pork with the slaw andmojo verde on the side. Any leftover pork can be warmed and piled into crusty rolls with the slaw and mojo verde.
Nutrition Facts : Calories 670 calories, Fat 54 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium
SAGE PORK CHOPS WITH APPLE SLAW
Make and share this Sage Pork Chops With Apple Slaw recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine 1 tablespoon sage, garlic, 1/2 teaspoon salt and pepper in a small bowl. Rub all over pork chops and let them "marinate" at room temperature about 10 minutes. Heat 2 teaspoons of the oil in a large skillet over medium high heat. Add pork chops and brown well on both sides, 1 to 2 minutes per side. Remove to a plate.
- Wipe out the skillet and heat 2 teaspoons oil over medium heat. Add onion, apple and sage. Saute, stirring occasionally, until onion is softened and golden brown, about 4 to 5 minutes. Add cabbage, carrots, vinegar and salt, saute about 5 minutes. Add the broth and return pork chops to the pan, spooning some of the slaw over the chops.
- Cover and cook another 5 to 7 minutes. Serve.
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