Sautedbonelessporkchopswithtomatosagepansauce Recipes

Steps:

• Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
• Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
• Finely chop the reserved browned garlic cloves and add to the sauce.
• Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.

Steps:

• Preheat the oven to 425 degrees F. Season the pork with salt and pepper. Top each chop with a sage leaf, then wrap in 2 slices prosciutto. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chops, sage-side down, and cook, turning once, until the prosciutto is crisp, 8 to 10 minutes. Transfer to a baking sheet, reserving the skillet, and roast until a thermometer inserted sideways into the center of a chop registers 145 degrees F, about 8 minutes. Top each with a slice of provolone; return to the oven until the cheese melts, 1 to 2 minutes. Meanwhile, put the spinach in a microwave-safe bowl; add the remaining 1 tablespoon olive oil, 1 tablespoon water and a pinch of salt. Cover with plastic wrap and microwave until wilted, 3 minutes; drain. Drizzle with half of the lemon juice and season with salt and pepper. Heat the reserved skillet over medium heat; add the shallot and cook, stirring, until soft, 3 minutes. Add the broth and simmer until reduced by half. Stir in the remaining lemon juice and season with salt and pepper. Divide the pork among plates; drizzle with the shallot sauce. Serve with the spinach and lemon wedges.

Steps:

• Season pork chops with garlic, salt and pepper.
• In heavy skillet, brown chops in small amount of cooking oil.
• Mix remaining ingredients while chops are browning.
• Place chops, single-layer, in shallow baking dish.
• Spoon half of applesauce mixture evenly over chops.
• Bake in preheated 350 oven for 20 minutes.
• Turn chops and evenly spoon remaining applesauce mixture over them.
• Bake for 20-30 more minutes.

Steps:

• Season the pork chops with salt and pepper. Heat oil in a skillet over high heat. Cook chops until well browned, about 5 minutes. Turn chops and cook on the other side another 5 to 6 minutes. Remove to a warm serving platter.
• Pour off most of the fat from the skillet. Add the onions and cook 3 minutes. Add 6 tablespoons of the wine and the vinegar. Stir with a wire whisk, scraping to dissolve brown bit stuck to skillet. Add chicken broth and tomato sauce, stirring to blend. Cook 5 minutes. Combine cornstarch with 1 tsp wine. Stir into sauce. Add mustard, any juices that have accumulated around the pork chops, salt and a generous amount of pepper. Heat sauce, but do not boil.
• Serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste.
• Cover the chops with the mushrooms and pour the stewed tomatoes over all.
• Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes.

Steps:

• Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
• Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
• Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.

Steps:

• Place chops on a tray.
• Grind seasonings on both sides of the pork chops.
• Let the chops sit on the counter top for at least 30 minutes.
• Pre-heat olive oil in a large cast iron skillet.
• Cook each side until nice and golden brown.
• 1/2 to 1 inch will take 3 - 4 minutes per side.
• Remove from heat and cover with a tight fitting lid.
• Let chops sit for 8 - 10 minutes.
• Remove chops to a warm platter.
• De-glaze pan with broth, water or wine. After bring to a boil and scrapping all the bits in the skillet, turn to low and add butter.
• Serve sauce over pork chops.

Steps:

• Heat olive oil in a large skillet over medium heat; cook pork chops in the hot oil until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker; top pork chops with onion and green peppers.
• Whisk tomato sauce, brown sugar, vinegar, Worcestershire sauce, and salt together in a bowl. Pour sauce into slow cooker, gently stirring to coat meat and vegetables.
• Cook pork chops on Low until tender, 6 to 8 hours.
• Transfer pork chops to a serving platter; tent with aluminum foil to keep warm. Whisk cornstarch into sauce until thickened; spoon sauce and vegetables over pork chops.

Steps:

• Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
• A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
• Serve with an uncooked relish. Recipe follows.

Steps:

• Heat 4 T. oil and 2 T. butter in heavy medium skillet over medium high heat.
• Add tomatoes, reserving juice and dried sage. Cook until thickened to saucelike consistency, stirring frequently, about 15 minutes. Add Set aside.
• Divide remaining 2 T. oil, 2 T. butter and whole sage leaves between 2 heavy large skillets.
• Cook mixture over medium-high heat until butter melts.
• Add 2 chops to each skillet. Cover and cook until brown, turning frequently, about 10 minutes.
• Add 1/4 cup wine to each skillet. Boil uncovered until reduced to a glaze, about 5 minutes.
• Divide tomato sauce between pans, spreading over chops.
• Reduce heat, cover and simmer until chops are tender, about 30 minutes longer.
• Degrease sauce; adding reserved tomato juice if you like a thinner sauce.
• Season with salt and pepper.
• Transfer chops to a platter, and spoon sauce over.
• Sprinkle with mnced sage and reserve.

Steps:

• Combine 1 teaspoon sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle both sides of pork with sage mixture.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Remove from heat; set aside.
• Add remaining 1 teaspoon of sage, white wine, and minced garlic to pan, scraping to loosen browned bits. Cook 1 1/2 minutes or until reduced to about 1/4 cup. Stir in seeded tomato and chicken broth, and cook 4 minutes or until slightly thick. Return pork and accumulated juices to pan. Cover and cook 1 minute or until heated. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.

Steps:

• Heat 1 tablespoon of the olive oil in a large skillet over medium high heat.
• Blot the surface of the pork chops dry and sprinkle with salt and pepper. In two batches, brown the chops about 5 minutes per side. Add the remaining oil for the second batch. Transfer to a platter and cover to keep warm.
• Drain off any excess oil from the skillet and return it to the heat. Add the vinegar and chicken broth, stirring to loosen any brown bits from the bottom of the pan. Bring to a boil and reduce the liquid by half, about 3 to 4 minutes. once the liquid is thick and syrupy whisk in the butter. stir in the chopped sage and pour over the pork chops. Garnish with sage leaves.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray and spread bread crumbs on a large plate.
• Rinse pork chops and pat dry with paper towels.
• Mix mayonnaise and Cajun seasoning in a bowl; brush mayonnaise mixture over pork chops. Gently press pork chops into bread crumbs to coat, shaking off excess crumbs. Arrange breaded pork chops in the prepared baking dish. Repeat with remaining chops.
• Bake in the preheated oven until pork is slightly pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Loosely cover pork chops with aluminum foil and let rest for 10 to 15 minutes before serving.

Steps:

• In a large nonstick skillet, saute onion and garlic in butter until tender. add pork chops; brown on both sides. In a small bowl, combine the tomato sauce, wine or broth, oregano and pepper; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.

Steps:

• Place beaten eggs on a large plate.
• Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
• Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
• Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Combine apples, water, 2 tablespoons sugar and cloves in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Cover; cook until apples are tender, about 12 minutes. Discard cloves. Using fork, coarsely mash apple mixture. Taste, adding more sugar if desired. Simmer until thickened, stirring occasionally, about 5 minutes.
• Melt 4 tablespoons butter in medium skillet over medium heat. Add onion; saute until golden, about 10 minutes. Season with salt and pepper. Set aside.
• Melt 2 tablespoons butter in large skillet over medium-high heat. Season pork with salt and pepper. Add to skillet; saute until brown and cooked through, about 8 minutes per side. Transfer to platter; tent with foil. Add both stocks and sage to skillet; bring to boil, scraping up any browned bits. Boil juices until reduced to 1/3 cup, about 10 minutes.
• Meanwhile, rewarm onion mixture, stirring occasionally. Rewarm applesauce, stirring occasionally.
• Divide onion among plates. Top with pork. Spoon pan juices over pork and serve with applesauce alongside.

Steps:

• Preheat oven to 375°F.
• Remove some of the fat from the pork chops, season them with salt and pepper and dip them one at a time in the flour.
• Then dip the floured pork chops first in the beaten eggs, then in the bread crumbs.
• Place the oil in an ovenproof frying pan over medium heat.
• When the oil is hot, add the pork chops.
• Cook them on both sides for 2 minutes.
• Then place the frying pan in the oven for approximately 10 minutes.
• Do not cover.
• Remove the pork chops from the pan and put them on a service platter.
• Add the butter to your pan and place it over medium heat on top of the stove.
• When the butter is melted, add the mushrooms.
• Saute the mushrooms for 2-3 minutes, seasoning to taste.
• Add the flour and the horseradish, mix well together, then add the chicken stock.
• Continue to taste and serve the pork chops with the sauce.
• Garnish with tomato slices.