ONION-AND-PEPPER PORK CHOPS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Dust the pork chops on both sides with the flour; season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until golden brown, 4 minutes. Flip; cook until lightly golden on the other side, 2 more minutes. Remove to a plate.
- Reduce the heat to medium high; heat the remaining 1 tablespoon olive oil in the skillet. Add the bell peppers, onion, chopped garlic, pepperoncini, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 10 minutes. Stir in the pepperoncini brine and chicken broth. Return the pork to the skillet. Reduce the heat to medium low; cook, flipping the pork halfway through, until cooked through and the liquid is reduced, 5 minutes.
- Meanwhile, preheat the broiler. Combine the butter, grated garlic and 1/4 teaspoon salt; spread on the bread. Transfer to a baking sheet and broil until toasted, 1 minute. Slice the bread and sprinkle with the parsley. Serve with the pork chops and vegetables.
PEPPER PORK CHOPS
Alton Brown brines his pepper pork chops for a best-of-both-worlds result: juicy meat with plenty of flavor. He adds a pound of ice to quick-cool the brine so the pork doesn't have to wait around any longer than necessary.
Provided by Alton Brown
Time 14h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, and then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the brine and seal. Place in a plastic container and refrigerate overnight.
- Remove the chops from the brine, rinse and pat dry. Sprinkle on both sides with the remaining 2 teaspoons kosher salt and set aside.
- Place the apples in a 5 1/2- to 6-quart slow cooker.
- Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples. Add the remaining 1/2 tablespoon olive oil to the pan, followed by the onions, and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking until the pork is tender and falling away from the bone, another 4 hours and 30 minutes.
PORK CHOPS AND PEPPERS
Tender boneless pork chops with peppers and gravy. Quick enough for a weeknight meal, just add some noodles or rice, and a salad...
Provided by _Pixie_
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim any excess fat from the crops.
- Heat olive oil in a large non-stick frying pan over medium heat.
- Brown pork chops in oil, cook until barely done.
- Remove pork chops from pan, add peppers and onions to pan and cook until crisp tender.
- Return pork chops to pan, add chicken broth, wine and vinegar to pan and stir, reduce heat and cover.
- Simmer over a low heat for 5 to 6 minutes until pork chops are tender.
- In a small bowl combine cornstarch with enough water to make a thin paste.
- Add a tablespoon or so of the liquid from the pan to the cornstarch paste and blend.
- Add this mixture to the pan and stir until sauce thickened and smooth.
- Add salt and pepper to taste.
- Stir in parsley.
- Serve with rice or noodles.
Nutrition Facts : Calories 417.2, Fat 16.2, SaturatedFat 5.1, Cholesterol 124, Sodium 551.8, Carbohydrate 15.1, Fiber 1.9, Sugar 5.4, Protein 44.2
PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield s: 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
- Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
- While the chops cook, slice the garlic, onion and peppers.
- Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.
PORK CHOPS IN CHERRY-PEPPER SAUCE
You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on pork chops as I call for here, or on veal chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."
Provided by Sam Sifton
Categories easy, meat, one pot, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
- When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
- Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.
PORK CHOPS WITH SLICED PEARS
Pear slices make a satisfying alternative to apples in this down-home pork chop dish. Dress up the easy entree even further by adding a hint of brown sugar for sweetness. -Kathy Stooksbury, Aiken, South Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Drain pears, reserving the juice; cut pears into slices and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 470 calories, Fat 24g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 138mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 36g protein.
MOMMY'S PAN-FRIED PORK CHOPS
Delicious with mashed potatoes with gravy and corn. We also like to eat it with rice and gravy with a side of veggies.
Provided by Mebriella
Categories Pork
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Instructions for Pork Chops:.
- In a large skillet add the oil, start to preheat oil on medium heat.
- Line a plate with paper towels to drain the pork chops once they come out of the pan.
- Combine flour, garlic powder, salt, pepper, and MSG in a large bowl with lid. Stir to mix well.
- Crack eggs in a rectangle bowl and beat eggs well.
- Add the pork chops to flour mixture bowl and place lid on bowl. Shake the bowl vigorously to coat the pork chops.
- Shake off excess flour from each pork chop and set aside on plate.
- Dip each side of pork chop in egg and place in flour mixture bowl. Do this with the rest of the pork chops. Place lid on bowl and shake vigorously to evenly coat the pork chops.
- Raise heat for oil to medium high.
- Carefully place pork chops in the oil. Fry for 2-3 minutes. Using a fork, carefully flip pork chops over and fry for another 2-3 minutes. The coating should be a nice golden brown color.
- Placed cooked pork chops on plate with paper towels to absorb the oil. Fry the rest of the pork chops the same way. Turn off heat when done.
- Milk Gravy Instructions:.
- Carefully pour out all the oil into an oil jar or into a heat safe bowl to throw away the oil after it has cooled.
- Wipe the sides of the skillet to remove any oil that has dripped down the sides.
- Add 3-4 tablespoons of the oil used to cook the pork chops into the same skillet.
- Turn heat on medium high heat.
- Add the 1/4 cup of flour and mix with the oil. Mix constantly until the flour turns a golden brown.
- Add the 2 cups of milk and stir constantly. The gravy will start to thicken.
- Add the 1 tsp salt and 1/2 tsp of pepper. Remove from heat and place gravy in a bowl. Serve with mashed potatoes.
- Gravy for Rice Instructions:.
- Empty 2 packages of pork gravy mix into a medium saucepan.
- Add 1 3/4 cups of water and whisk well until all the lumps are gone.
- Turn heat on high and whisk constantly until the gravy begins to boil.
- After it starts to boil, whisk for another 1-2 minutes. The gravy should now be thick. Remove from heat and turn off stove.
- Place gravy into a bowl and serve over pork chops and cooked rice.
Nutrition Facts : Calories 1091.1, Fat 77.3, SaturatedFat 15.8, Cholesterol 227.4, Sodium 1938.2, Carbohydrate 49.3, Fiber 1.8, Sugar 0.3, Protein 48.4
PORK CHOPS, WITH GREEN PEPPERCORN SAUCE
Provided by Moira Hodgson
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Wipe the pork chops dry with paper towels. Dredge them with flour, shaking off the excess, and sprinkle with paprika.
- Heat the oil in a pan large enough to contain the pork chops comfortably. Brown the chops on both sides. Add the onion, garlic and white wine. Bring to simmer, turn heat down, cover and cook slowly for about 30 minutes, or until the chops are pale whitish-pink in the center. Be careful not to overcook them or they will become dry and tough.
- Remove the chops to a heated serving platter. Stir the mustard and peppercorns into the sauce. Add salt and pepper to taste and spoon the sauce over the chops. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 6 grams, Sodium 673 milligrams, Sugar 2 grams, TransFat 0 grams
PORK CHOP GRILL WITH CORN-PEPPER RELISH
Basted with Italian dressing during grilling, succulent pork chops are served with a zesty and colorful corn, red pepper and cucumber relish.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Preheat grill to medium-high. Place chops on greased grill.
- Grill 12 to 15 min. or until cooked through (160°F), turning every 4 min. and brushing with 1/2 cup of the dressing. Meanwhile, mix corn, pepper, cucumber and remaining 1/4 cup dressing.
- Serve chops topped with the corn mixture.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
More about "porkchopswithpeppersandcorn recipes"
PORK CHOPS AND PEPPERS RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (23)Total Time 25 minsCategory Entree, DinnerCalories 180 per serving
GORDON RAMSAY'S PORK CHOPS WITH PEPPERS - BINGE WORTHY BITES
From bingeworthybites.com
SOUTHERN FRIED PORK CHOPS RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
PORK CHOPS WITH PINK PEPPERCORNS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
SALT AND PEPPER PORK CHOPS (椒盐猪排) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
JUICY BAKED PORK CHOPS (SUPER EASY RECIPE!) - THE ENDLESS …
From theendlessmeal.com
10 BEST BLACK PEPPER SAUCE PORK CHOPS RECIPES - YUMMLY
From yummly.com
PAN-SEARED PORK CHOPS WITH GREEN PEPPERCORN SAUCE - DELISH
From delish.com
PORK CHOPS WITH BALSAMIC PEPPERS - EAT YOURSELF SKINNY
From eatyourselfskinny.com
BAKED PORK CHOPS WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
CANTONESE SALT AND PEPPER PORK CHOPS - THE WOKS OF LIFE
From thewoksoflife.com
OVEN BAKED PORK CHOPS SMOTHERED IN PEPPERS RECIPE
From veggiebalance.com
14 EASY PORK CHOP RECIPES INSPIRED BY WORLD CUISINES
From allrecipes.com
PORK CHOPS HAWAIAN - RECIPES | COOKS.COM
From cooks.com
JUICY PORK TENDERLOIN WITH PEPPERS AND ONIONS - INSPIRED TASTE
From inspiredtaste.net
PORK CHOPS WITH SAUTEED BELL PEPPERS RECIPE - WOMAN'S DAY
From womansday.com
DR. PEPPER PORK CHOPS | RICARDO
From ricardocuisine.com
PAN-SEARED PORK CHOPS WITH GREEN PEPPERCORN SAUCE - FOOD
From foodandwine.com
21 OUTSTANDING PORK CHOP SIDES | SOUTHERN LIVING
From southernliving.com
30+ BEST PORK CHOP RECIPES - EASY NEW WAYS TO COOK PORK CHOP
From delish.com
PORK CHOPS WITH CORN RECIPE | YUMMY.PH
From yummy.ph
15 BEST SIDE DISHES FOR PORK CHOPS | ALLRECIPES
From allrecipes.com
BEST PEPPERCORN PORK CHOPS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
HUNTER'S PORK CHOPS RECIPE - THE DARING GOURMET
From daringgourmet.com
PAN-SEARED PORK CHOPS WITH GREEN PEPPERCORN SAUCE - MYRECIPES
From myrecipes.com
PEPPERED PORK CHOPS - ADD A PINCH
From addapinch.com
BAKED PORK CHOPS RECIPE - WITH APPLES AND PEPPERS
From theblackpeppercorn.com
PORK CHOPS WITH PEPPERCORN SAUCE - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
OUR VERY BEST PORK CHOP RECIPES - TASTE OF HOME
From tasteofhome.com
15 BONELESS PORK CHOP RECIPES - DINNER AT THE ZOO
From dinneratthezoo.com
PORK CHOPS WITH PEPPERCORN SAUCE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
BRUSCHETTA PORK CHOPS - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
20+ LEFTOVER PORK CHOP RECIPES TO DIG INTO TONIGHT | MYRECIPES
From myrecipes.com
THE BEST BAKED PORK CHOPS RECIPE | JUICY, FLAVORFUL, AND SO EASY!
From gimmesomeoven.com
PORK CHOPS WITH PEPPERCORN SAUCE - RECIPE REVIEW BY THE
From hungrypinner.com
GIANT FOOD WARRENTON OPENING HOURS 41 WEST LEE HWY | FINDOPEN
From find-open.com
25+ BEST PORK CHOP SIDES - WHAT TO SERVE WITH PORK DISHES - KITCHN
From thekitchn.com
EASY PAN SEARED PORK CHOPS WITH PEARS - FEEDING YOUR FAM
From feedingyourfam.com
33 BEST PORK CHOP RECIPES - THE SPRUCE EATS
From thespruceeats.com
34 BEST PORK CHOP RECIPES | EASY PORK CHOP DINNER IDEAS
From food.com
You'll also love