Sirloin Pork Chops Braised With Hot Cherry Peppers Recipes

PORK CHOPS WITH SWEET AND HOT PEPPERS

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Pork Chops with Sweet and Hot Peppers image

Steps:

Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.

Ingredients

4 center cut loin chops, 1-inch thick
Salt and pepper
2 tablespoons extra-virgin olive oil
1 yellow bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
4 red hot Italian cherry peppers, sliced
1/2 cup white wine or chicken stock
2 tablespoons chopped flat-leaf parsley, a handful

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

Pork Chops in Cherry-Pepper Sauce image

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.

Ingredients

1 (16-ounce) jar pickled hot cherry peppers
3 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 cup dry white wine
Kosher salt and freshly ground black pepper, to taste
4 bone-in pork chops, cut about 1-inch thick (approximately 10 ounces each)
1 tablespoon neutral oil, like canola or grapeseed
2 tablespoons cold salted butter
2 tablespoons chopped flat-leaf parsley, for garnish

BRAISED PORK LOIN CHOPS

An easy herb rub gives sensational taste to boneless braised pork chops that can be cooked on the stovetop in minutes. The meat turns out tender and delicious. -Marilyn Larsen, Port Orange, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Braised Pork Loin Chops image

Steps:

Mix first 5 ingredients; rub over both sides of pork chops. In a large nonstick skillet, heat butter and oil over medium-high heat; brown chops on both sides. Remove from pan., In same pan, bring wine to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Add chops; return to a boil. Reduce heat; simmer, covered, until pork is tender, 6-8 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 218 calories, Fat 13g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 351mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

Ingredients

1 garlic clove, minced
1 teaspoon rubbed sage
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 tablespoon butter
1 tablespoon olive oil
3/4 cup dry white wine or apple juice
1 tablespoon minced fresh parsley

More about "sirloin pork chops braised with hot cherry peppers recipes"

SKILLET BRAISED PORK CHOPS | VALERIE'S KITCHEN

Web Feb 10, 2015 Heat 2 tablespoons olive oil in a large heavy skillet over MEDIUM-HIGH heat, add the pork chops. Cook the chops for about 3 …
From fromvalerieskitchen.com
4.8/5 (156)
Total Time 1 hr 15 mins
Category Main Course
Calories 456 per serving

Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat, add the pork chops. Cook the chops for about 3 to 4 minutes on each side, or until nicely browned, seasoning both sides with salt, fresh ground pepper, and fresh thyme. Transfer browned chops to a plate and set aside.
Drain grease from pan and add remaining tablespoon of olive oil. Reduce heat to medium and add onions to pan. Cook and stir for about a minute and then add garlic. Cook until onions are softened and lightly browned, being careful not to burn the garlic. Add the chicken broth, Dijon, balsamic vinegar, brown sugar, and Worcestershire sauce to the pan and cook, stirring for about a minute. Add the chops back to the pan, nestling them into the sauce. Increase heat and bring mixture to a boil. Cover the pan tightly, reduce heat, and cook over low heat for about 45 minutes to 1 hour, or until the pork chops are fork-tender.
If you prefer to use the oven, cover the skillet (ovenproof) or transfer to a baking pan and cover tightly with foil. Braise the pork chops at 325 degrees for about 45 to 55 minutes, until tender

Sirloin Pork Chops Braised With Hot Cherry Peppers Recipes

PORK CHOPS WITH SWEET AND HOT PEPPERS

PORK CHOPS IN CHERRY-PEPPER SAUCE

BRAISED PORK LOIN CHOPS

An easy herb rub gives sensational taste to boneless braised pork chops that can be cooked on the stovetop in minutes. The meat turns out tender and delicious. -Marilyn Larsen, Port Orange, Florida

More about "sirloin pork chops braised with hot cherry peppers recipes"

SKILLET BRAISED PORK CHOPS | VALERIE'S KITCHEN

PORK CHOPS WITH VINEGAR PEPPERS IN A SIMPLE SAUCE

EASY BAKED PORK SIRLOIN CHOPS - A SPECTACLED OWL

PORK CHOPS WITH HOT CHERRY PEPPERS RECIPE - ORSARA …

PORK LOIN CHOPS WITH SWEET AND HOT PEPPERS RECIPE - EPICURIOUS

BROILED PORK CHOPS WITH HOT CHERRY PEPPERS RECIPE - FOOD.COM

OLD SCHOOL ITALIAN PORK CHOPS WITH CHERRY PEPPERS - YOUTUBE

BRAISED PORK CHOPS WITH CHERRY SAUCE - THE GINGERED WHISK

BROILED PORK CHOPS WITH HOT CHERRY PEPPERS RECIPE - CUISINART

SIRLOIN PORK CHOPS BRAISED WITH HOT CHERRY PEPPERS

BRAISED PORK SIRLOIN CHOPS RECIPES ALL YOU NEED IS FOOD

SIRLOIN PORK CHOPS BRAISED WITH HOT CHERRY PEPPERS RECIPE - EAT …

SIRLOIN PORK CHOPS BRAISED WITH HOT CHERRY PEPPERS : …

SIMPLE BRAISED PORK CHOPS RECIPE - THE SPRUCE EATS

SIRLOIN PORK CHOPS BRAISED WITH HOT CHERRY PEPPERS : RECIPES : …

10 BEST PORK LOIN SIRLOIN CHOPS RECIPES | YUMMLY

PORK CHOPS WITH CHERRY PEPPERS - SOUTHERN FOOD AND FUN

You'll also love

Related Search