PORK FILLET WITH MUSTARD & HERBS
What could be better than the sweetness of pork fillet on a warm evening, with a glass of decent wine?
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 7
Steps:
- Preheat the oven to fan 160C/ conventional 180C/gas 4. Make the herb paste by blitzing the olive oil, lemon zest, parsley and basil in a food processor, adding black pepper to taste. Set aside. Trim the pork fillets of any membrane, season and brush with the 2 tbsp olive oil.
- Heat a dry, heavy-based frying pan, then sear the fillets over a high heat until nicely coloured all over. Transfer to a roasting tin and roast for 30 minutes.
- Brush the roasted fillets with mustard, then smother with the herb paste (hands are fine for this). Slice the fillets on the diagonal and serve with creamy potatoes and a green veg.
Nutrition Facts : Calories 468 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 0.67 milligram of sodium
PORK CHOPS IN LEMON-CAPER SAUCE
Here's my favorite recipe in Toni Tipton-Martin's excellent and invaluable "Jubilee: Recipes From Two Centuries of African American Cooking" (2019). It's a remix of one that the chef Nathaniel Burton collected into his 1978 opus, "Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets," and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith's 2009 collection of recipes, "B. Smith Cooks Southern-Style." It's a dish of smothered pork chops, essentially, made into something glorious and elegant. "The food history of Blacks in America has been a story of the food of survival," she told me in an interview. "We need to start celebrating the food they made at work."
Provided by Sam Sifton
Categories dinner, easy, weeknight, meat, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
- Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
- Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.
GRILLED PORK CHOPS WITH PLUMS, HALLOUMI, AND LEMON
If you like feta, you should get to know Halloumi, a Cypriot cheese sold at Greek markets, specialty food stores, and some supermarkets. Smooth, oiled grill grates will keep the cheese from sticking. And keep a close eye on the plums as they cook; you want them to be soft and just slightly jammy, not mushy.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Plum Pork Chop Pork Oregano Cheese
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat; oil grate. Combine honey and 2 Tbsp. oil in a large resealable plastic bag. Season pork chops generously with salt and pepper and add to bag. Seal, pressing out air, and massage chops to coat.
- Place plums, lemon, and Halloumi on a rimmed baking sheet and drizzle with 2 Tbsp. oil; toss to coat. Season plums and lemon with salt, then season everything with pepper.
- Grill pork over medium-high, turning occasionally with tongs and moving around if needed to prevent flare-ups, until an instant-read thermometer inserted into the center (about 1/2" from the bone) registers 130°F, 6-8 minutes. Transfer to a cutting board and let rest 10 minutes.
- Meanwhile, grill plums, lemon (cut side down), and Halloumi, turning plums and cheese once or twice, until grill marks appear and plums start to release their juices, about 4 minutes. Transfer plums, lemon, and Halloumi to cutting board with pork and let cool 1 minute. Slice each plum half into 3 wedges and tear Halloumi into 1" pieces.
- Cut pork away from bone and slice 1/2" thick. Arrange meat on plates; discard bones. Spoon plums and Halloumi around and on top of meat, dividing evenly. Squeeze juice from grilled lemon over; season with more salt and pepper. Top with oregano, sprinkle with some Aleppo-style pepper, and drizzle with a little oil.
PORK SCALLOPS WITH LEMON AND HERBS
Make and share this Pork Scallops with Lemon and Herbs recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Pork
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dredge the pork scallops in flour seasoned with salt and pepper.
- Shake off excess.
- In a large heavy frypan, heat oil over medium-high heat and cook the pork scallops in batches until browned on both sides.
- Remove to a plate and keep warm.
- Add wine, vermouth or chicken stock to frypan and cook over high heat, scraping up the brown bits from bottom, until reduced by about half.
- Add lemon juice, rind, parsley, basil, thyme and oregano.
- Return pork scallops to frypan, turning occasionally, until well coated in the sauce and heated through.
- Serve with noodles and a green steamed vegetable.
PORK CHOPS WITH LEMON AND CAPERS.
This is another old recipe taken from my local newspaper which I have adapted over the years. Outside of chops cooked on the grill, it is my absolute favorite!
Provided by joan in CNY
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Warm 1Tbs. of the olive oil in a frying pan or saute pan.
- In a bag or on a plate combine the flour, salt and pepper.
- Coat the chops with the seasoned flour.
- Add the pork to the pan and saute, turning once, until golden brown and nearly done.(Time will depend on thickness of the chops.) Add more oil if necessary.
- Transfer to a deep plate or platter and keep warm.
- Reduce heat to low, add the garlic and saute, stirring, for 30 to 60 seconds, being careful not to burn the garlic.
- Raise the heat to high, add the wine and deglaze the pan by stirring to dislodge any browned bits on the pan bottom.
- Boil until reduced by half, about 1 minute.
- Add the chicken broth and again boil until reduced by half, about 5 minutes.
- Stir in the capers, lemon juice, salt and pepper to taste.
- Pour the sauce over the chops and serve immediately.
PORK CHOPS WITH GREEN OLIVES AND LEMON
Provided by Food Network
Time 1h
Yield 2 servings
Number Of Ingredients 11
Steps:
- Season the chops with salt and pepper. "Season" also with sugar, sprinkling judiciously over both sides of the chops, as if it were salt. Heat the oil in a saute pan and brown the chops on both sides. Pour over the wine, and add half the lemon and olives, along with the rosemary. Cover, and cook until tender, about 20 minutes. Uncover and test doneness. Boil down the liquid a little, if necessary, toss in the remaining olives and preserved lemon. Serve with the juices spooned over and a branch of roasted baby tomatoes on the side.
- To roast a branch of cherry tomatoes: Preheat the oven to 400 degrees F. Lay the tomatoes on a baking sheet, dribble over a little olive oil, and bake at until the skins have wrinkled and the fruit is soft, 20 minutes to half an hour.
BUTTERY SCALLOPS WITH LEMON AND HERBS
Simple and very speedy, this dish shows off the sweetness and delicacy of fresh sea scallops, seasoned with only lemon, garlic, herbs and a sprinkle of red-pepper flakes. A little butter gives it a touch of richness, while the grated lemon zest adds brightness and a jolt of acid. You can serve this with a big green salad for a light meal, or over buttered noodles or mashed potatoes for something more substantial.
Provided by Melissa Clark
Categories quick, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season scallops lightly on both sides with salt and pepper.
- Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
- Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
- If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
- Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.
HERB & LEMON PORK CHOPS
Cook these fresh, zesty chops on the barbecue, griddle or in a frying pan
Provided by Jane Hornby
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 7
Steps:
- Sit the chops in a dish. Mix together the garlic, parsley, fennel seeds, lemon zest and juice, oil and bay, then rub all over the chops. Leave the chops to marinate for at least an hour, or up to a day.
- Heat a barbecue, frying pan or griddle pan. Season the chops, then cook for 5-8 mins on each side until cooked through (if cooking in batches, wrap the cooked chops in foil while you finish the rest). Add the lemon quarters for the last min to char, then serve alongside the pork.
Nutrition Facts : Calories 362 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 30 grams protein, Sodium 0.23 milligram of sodium
More about "porkscallopswithlemonandherbs recipes"
PORK CHOPS WITH SCALLOPS | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
ROASTED PORK SCALLOPS WITH ROOT VEGETABLES RECIPE
From whatsfordinner.com
25 FRESH HERB RECIPES | HOW TO USE UP LEFTOVER HERBS
From foodnetwork.com
Author By
BEST WHOLE BAKED FISH WITH LEMON AND HERBS RECIPES | EASTER
From foodnetwork.ca
HOW TO COOK WITH HERBS - UNLOCK FOOD
From unlockfood.ca
HOW TO REGROW VEGETABLES AND HERBS FROM KITCHEN SCRAPS | BETTER …
From bhg.com
HERB AND FOOD PAIRINGS: SOME CLICK, SOME CLASH - FINECOOKING
From finecooking.com
EPICURUS.COM RECIPES | PORK SCALLOPS WITH LEMON AND HERBS
From epicurus.com
GREEK ORZO WITH LEMON AND HERBS - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
LEMON, HERB AND PAPRIKA SPATCHCOCKED CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
9 MEDICINAL HERBS FOR CHICKENS TO KEEP YOUR FLOCK HEALTHIER
From morningchores.com
18 TYPES OF HERBS AND HOW TO COOK WITH THEM - PUREWOW
From purewow.com
PORK SCALLOPS WITH LEMON AND HERBS RECIPE - FOOD NEWS
From foodnewsnews.com
GRILLED SCALLOPS WITH LEMON AND HERBS - DINNER AT THE ZOO
From dinneratthezoo.com
HERB-BASTED PORK CHOPS RECIPE | FOOD & WINE
From foodandwine.com
PORK CHOPS IN LEMON CAPER SAUCE - THE MIDNIGHT BAKER
From bakeatmidnite.com
HOW TO MAKE THE GREATEST PORK ESCALOPES - ITALIAN FOOD FAST
From italianfoodfast.com
10 BEST LEMON APPETIZERS RECIPES | YUMMLY
From yummly.com
15 BEST FOODS TO TRY IN ENGLAND - TRIPSAVVY
From tripsavvy.com
PORK FILLET AND SCALLOPS – THE FOODY GRAIL
From thefoodygrail.com
12 BEST HERBS FOR HANGING BASKETS - BALCONY GARDEN WEB
From balconygardenweb.com
FERTILIZER FOR HERBS: WHAT (AND HOW) TO FEED YOUR HERB GARDEN
From homefortheharvest.com
43 HEALTHY LOW-CARB FOODS THAT TASTE INCREDIBLE
From healthline.com
PORK SCALLOPS WITH LEMON AND HERBS RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
33 PORK RECIPES YOU'LL ENJOY | FOOD & WINE
From foodandwine.com
LEMON HERB SCALLOPS | CANADIAN LIVING
From canadianliving.com
PROVEN FOODS AND HERBS TO CLEANSE YOUR BLOOD (SCIENCE BASED)
From healthyandnaturalworld.com
PORK SCALLOPS WITH LEMON AND HERBS - CHAMPSDIET.COM
From champsdiet.com
CROCK POT PORK ROAST RECIPE WITH HERBS - THE SPRUCE EATS
From thespruceeats.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
MEGA LIST OF 27 TYPES OF HERBS FOR CREATING AMAZING DISHES …
From homestratosphere.com
PORK SCALLOPS WITH LEMON AND HERBS - BIGOVEN.COM
From bigoven.com
ASTRAY RECIPES: PORK SCALLOPS WITH LEMON AND HERBS
From astray.com
30 EASY CAMPING MEALS | ALLRECIPES
From allrecipes.com
10 BEST PORK AND SCALLOPS RECIPES | YUMMLY
BEST ROASTED CHICKEN WITH LEMON AND HERBS RECIPES - FOOD …
From foodnetwork.ca
LEMON RECIPES | ALLRECIPES
From allrecipes.com
EPICURUS.COM RECIPES | PORK SCALLOPS WITH LEMON AND HERBS
From epicurus.com
You'll also love