SPINACH-AND-CHEESE PORK CHOPS WITH POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and add the polenta in a single layer; brush both sides with 1 tablespoon olive oil and season with salt and pepper. Bake until golden, about 20 minutes.
- Meanwhile, season the pork chops on both sides with the rosemary, 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if needed, add the pork chops and cook until golden, about 2 minutes per side. Transfer to a separate baking sheet.
- Add the remaining 1 tablespoon olive oil to the skillet. Add the garlic and cook until just golden, 1 minute. Add the spinach and season with salt and pepper. Cook, stirring, until just wilted, 1 to 2 minutes. Top the pork chops with the spinach and 1 cheese slice each; bake until the cheese melts, about 5 minutes.
- Meanwhile, add the broth to the skillet. Cook over medium-high heat until reduced by half, about 4 minutes. Add the butter and stir until melted. Top the pork with the pan sauce and peppers; serve with the polenta.
Nutrition Facts : Calories 567 calorie, Fat 36 grams, SaturatedFat 14 grams, Cholesterol 111 milligrams, Sodium 1129 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 34 grams
STUFFED PORK CHOPS WITH ROASTED VEGETABLES AND SOFT POLENTA
Steps:
- For the polenta: Bring the milk and 2 cups water to a boil in a medium saucepan over medium-high heat. Season generously with salt. Slowly whisk in the polenta; when all of the polenta has been incorporated, reduce the heat to medium and immediately switch to stirring with a wooden spoon. Cook, stirring frequently, until the polenta begins to pull away from the pan; add water if it becomes too thick.
- When the polenta is thoroughly cooked, it will look creamy and not feel gritty on your tongue. Remove the polenta from the heat and stir in the Parmesan, mascarpone and sage. Cover and keep warm.
- For the roasted vegetables: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
- Combine the Brussels sprouts and cauliflower florets in a large bowl. Add the olive oil and some crushed red pepper salt; stir to coat. Pour the vegetables onto the prepared baking sheet and spread in a single layer. Roast until tender and golden brown, 20 to 25 minutes, stirring halfway through. Transfer to a serving plate and garnish with pomegranate seeds.
- For the stuffed pork chops: Adjust the oven to 375 degrees F. Add the bacon to a skillet and cook over medium-high heat until almost crispy. Add the onions and sweat for 4 to 5 minutes. Add the apples and cook for another 3 to 4 minutes. Carefully add the calvados (it may flame) and cook until almost dry. Add the rosemary, raisins and salt to taste. Transfer the mixture to a large bowl, along with the breadcrumbs and the beaten egg; stir to combine.
- Sprinkle the pork chops with salt. Insert a paring knife into the curved side of each chop to make a deep pocket, about 2 inches wide. Stuff the pockets with the breadcrumb mixture.
- Heat a large saute pan over medium-high heat and coat the pan with olive oil. Sear the pork chops until golden brown on all sides. Remove the chops to a baking sheet and place in the oven for 15 minutes.
- Meanwhile, add sherry vinegar and maple syrup to a small saucepan. Bring to a boil, then lower the heat and simmer until reduced by half. (Keep an eye on the saucepan, as the mixture can burn quickly.)
- After 15 minutes in the oven, baste the chops all over with the maple-vinegar reduction. Return to the oven for an additional 5 minutes, or until the pork reaches an internal temperature of 145 degrees F.
ROASTED PORK CHOPS WITH POLENTA
A quick and easy weeknight meal. The meal is started on the stove top, then finished in the oven. This recipe calls for instant polenta, so if you want to use regular, you'll have to make that ahead of time.
Provided by threeovens
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- In a large, oven safe skillet, heat 1 tablespoon oil over medium high heat; season pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Cook until browned, about 3 to 4 minutes per side; remove from skillet and set aside.
- Add the remaining tablespoon oil to the skillet, add tomatoes, garlic; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Cook, stirring, for 2 minutes; add wine and simmer until the tomatoes begin to soften, about 2 to 3 minutes.
- Return pork chops to skillet and nestle into the tomatoes; cook in the oven until the chops are cooked through, about 6 to 7 minutes.
- Meanwhile, bring 3 cups water to a boil in a saucepan.
- Whisk in polenta and cook, while whisking, until thickened, 3 to 4 minutes.
- Whisk in the cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper.
PORK WITH ROSEMARY POLENTA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Combine the mustard, vinegar, chopped rosemary and 1/2 teaspoon each salt and pepper in a bowl; brush all over the pork. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer registers 145 degrees F, about 15 minutes. Transfer the pork to a cutting board and let rest.
- Wipe out the skillet. Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes; cook over medium heat, 2 minutes. Add the broccoli, 1/4 cup water and 1/4 teaspoon salt. Cover; cook 5 minutes.
- Bring 3 cups water, the milk, rosemary sprig and 1/4 teaspoon salt to a boil in a saucepan over medium heat; discard the rosemary. Whisk in the polenta and cook, whisking, until thickened, 3 to 5 minutes. Remove from the heat and stir in the parmesan. Slice the pork and serve with the broccoli and polenta.
Nutrition Facts : Calories 509 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 112 milligrams, Sodium 922 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 44 grams
BRINED PORK CHOPS WITH SOFT PARMIGIANO POLENTA
Provided by Anne Burrell
Categories main-dish
Time P3DT1h5m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the brine:
- To make the brine: In a large container, add all of the ingredients and stir to combine. Submerse the pork chops in the brine and refrigerate for 3 days. After 3 days remove the chops from the brine, discarding the brine.
- Preheat a grill or grill pan. Roll the fat edge of each pork chop with the fennel pollen. Place porks chop gently on the preheated grill or grill pan. After 3 to 4 minutes rotate the chops 90 degrees to create lovely grill marks. Grill the chops for another 3 to 4 minutes and then turn over and repeat the process. If the chops seem to be burning move the chops to a cooler part of the grill to allow for longer cooking time without burning. Stand the chops up so the fat edge is in contact with the grill to crisp up the fat edge, this will also make the fennel pollen very aromatic. Remove the chops from the grill and let rest in a warm place before serving. The doneness of the meat should be about medium to medium well and very juicy. Serve with polenta.
- In a medium size saucepan, bring the milk, water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water if the polenta becomes too thick to loosen it up.
- When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigiano and mascarpone. Serve it immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top.
- To reheat: Add a little water to the polenta and heat over low to medium heat stirring constantly to prevent burning.
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BALSAMIC-GLAZED PORK CHOPS AND POLENTA RECIPE
From myrecipes.com
5/5 (20)Calories 408 per servingServings 4
- Bring 2 cups milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Cook for 20 minutes or until thick and bubbly, stirring frequently with a whisk; remove from heat. Stir in cream cheese. Keep warm.
- Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 minutes).
- Place a grill pan over medium-high heat. Combine rosemary, salt, pepper, and garlic; rub mixture over pork. Place pork in pan; cook for 5 minutes on each side or until desired degree of doneness, basting with vinegar. Let stand 5 minutes before slicing. Serve with polenta.
PORK CHOPS WITH POLENTA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Servings 4Estimated Reading Time 1 minCategory Main CourseTotal Time 1 hr 30 mins
- Prepare the polenta by sifting the cornmeal into 5 cups boiling salted water with a drop of oil. Cook, stirring, for about 35-40 minutes. Pour the polenta into a mold with a rim about 3/4 inch tall, smooth the surface and allow it to cool completely. Cut the cold polenta into sticks and fry them in a pan with a little oil and a pat of butter, turning the sticks often to cook them on all sides.
- FOR THE SAUCE: Slice the green onion and sauté it for 3-4 minutes in a saucepan with 2 tablespoons oil. Pour in a clear beer (one 12-ounce can); add 1 tablespoon honey and the cream and reduce the sauce for about 20 minutes. Then dissolve 1 teaspoon cornstarch in 1 tablespoon of water and stir it into the sauce. Cook for 2 minutes more to thicken the sauce. Remove from the heat and stir in 1 teaspoon mustard.
- FOR THE MEAT: Cook the pork chops in a pan with 2 tablespoons butter, heated to foaming, and a sprig of rosemary, turning the steaks to cook them on all sides for about 10 minutes total. Serve the chops with the beer sauce and the fried polenta.
BALSAMIC GLAZED PORK WITH ROASTED GARLIC HERB …
From dishingouthealth.com
5/5 (1)Category MainCuisine AmericanTotal Time 45 mins
- Preheat the oven to 500 degrees F. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a fork.
- To make the polenta, pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly pour in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. During the last minute or so, stir in roasted garlic, fresh herbs and a dash of salt and pepper.
- While the polenta cooks, prepare the pork. Pour balsamic vinegar, water and preserves in a liquid measuring cup and mix well. Heat a large skillet over medium-high heat and add 1 tbsp of olive oil. Season pork chops with salt and pepper and place on the skillet, searing for 3-4 minutes to get a nice caramelization. Flip and cook for another 2-3 minutes, until browned. Reduce to medium heat and pour in all but 1/4 cup of balsamic mixture. Allow the sauce to simmer until it coats the pork, about 3-4 minutes, stirring frequently.
- While the pork finishes cooking, heat 1 tbsp of olive oil in a separate skillet over medium heat. Once hot, add swiss chard and saute for 3-4 minutes, stirring frequently, until wilted down.
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