SWEET TEA-BRINED PORK CHOPS WITH PEPPER RELISH
These pork chops are a great make-ahead option: You can brine them and make the relish a day before. Once you've fired up the grill, the chops will be done in about 30 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Make the brine: Bring 6 cups water to a boil in a large pot. Turn off the heat, add the tea bags and let steep 10 minutes. Discard the tea bags. Stir in 3/4 cup sugar, 1/2 cup salt, the bay leaves and coriander seeds. Cook over low heat, stirring, until the sugar and salt are dissolved, about 3 minutes. Remove from the heat, pour into a large heatproof pitcher (reserve the pot) and let cool to room temperature, about 30 minutes. Refrigerate the brine until very cold, at least 1 hour. Pour the brine into the reserved pot and add the pork chops. Cover and refrigerate 8 hours or overnight.
- Meanwhile, make the pepper relish: Put the bell peppers, onion and chiles in a food processor and pulse 2 or 3 times until slightly broken down but not pureed. Transfer to a small saucepan and add the vinegar, preserves, remaining 1/4 cup sugar and 1/4 teaspoon salt. Bring to a boil, then lower the heat and simmer until slightly reduced but still juicy, about 10 minutes. Remove from the heat, transfer to a serving bowl and refrigerate until ready to serve. (You can make the relish up to 1 day ahead.)
- Preheat a grill to medium. Oil the grill grates. Remove the pork chops from the brine and pat dry. Season the chops with salt and pepper. Grill, covered, until well-marked, 14 to 16 minutes (rotate the chops 90 degrees if they get too dark). Flip the chops and cook, covered, until well-marked on the other side and a thermometer inserted sideways into the center registers 145 degrees F, 14 to 16 more minutes. Transfer to a cutting board and let rest about 10 minutes. Serve with the relish.
THICK PORK CHOPS WITH SPICED APPLES AND RAISINS
Provided by Tyler Florence
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
- Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
- While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops.
SPICED PORK CHOPS
Being a widow who likes to cook big meals, I frequently invite family and friends for dinner. On busy days, I rely on this easy recipe, which I got from a dear friend. It's hearty and satisfying and always gets raves. -Joan MacKinnon, Brooklyn, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat. , In a large skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, water and brown sugar; pour over chops. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts :
SPICED PORK CHOPS II
This is based on Joan MacKinnon's really great 'Spiced Pork Chop' recipe, modified based on numerous reviews from others and trial and error. This is my current favorite version for empty nesters (i.e. two servings). The gravy is optional but very tasty. It is important to use the size pan indicated so that wine sauce can spread out and evolve. I find the gravy is better if not too thick. Also use milk if you want a thinner gravy.
Provided by PJ Nawlins
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h5m
Yield 2
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x14-inch baking dish.
- Mix flour, garlic powder, mustard, paprika, cayenne pepper, celery salt, ground ginger, oregano, basil, salt, and pepper together in a shallow dish.
- Dredge pork chops in the flour mixture to coat. Reserve remaining flour mixture.
- Heat olive oil in a skillet over medium heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side. Transfer pork chops to prepared baking dish, reserving any drippings in the skillet.
- Stir sherry, water, and brown sugar together until sugar dissolves; pour over pork chops.
- Bake in preheated oven until tender and no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Move pork chops to a plate and cover with aluminum foil to keep warm. Pour liquid from baking dish into the skillet with reserved drippings.
- Place skillet with drippings mixture to medium-low heat. Stir cream into the drippings. Cook and stir, gradually integrating reserved flour mixture, until the mixture begins to thicken. Serve as a gravy for the pork chops.
Nutrition Facts : Calories 663.2 calories, Carbohydrate 54.7 g, Cholesterol 128.1 mg, Fat 28 g, Fiber 1.8 g, Protein 39.3 g, SaturatedFat 12.4 g, Sodium 939.1 mg, Sugar 14.2 g
CAJUN SPICED PORK CHOPS
This is an incredibly flavorful recipe that is quick and easy to make. Most people keep these spices stocked in their pantry!
Provided by danaleotx
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
- Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 228.4 calories, Carbohydrate 0.9 g, Cholesterol 63.1 mg, Fat 13.9 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 4.6 g, Sodium 271.9 mg, Sugar 0.1 g
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