PORK CHOP WITH CIDER GRAVY, SAUTEED APPLES, AND ONIONS
This meal will make you an official Walton - a member of a large farm family.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chop with salt and pepper. Heat 1/2 tablespoon of the EVOO in a medium skillet over medium-high heat. Cook the chop until golden, 3 to 4 minutes per side, tenting loosely with foil once you turn the chop. Remove the cooked chop to a plate and cover to keep warm. Add the remaining EVOO and the onions and apples. Season with salt, pepper, and the thyme and cook until just tender, 5 to 6 minutes, stirring occasionally. Douse with juice of the 1/2 lemon and remove to the plate with the chop.
- Add 1 tablespoon of the butter to the skillet and when it melts, whisk in the flour. Cook for 1 minute, stirring, then whisk in the cider and stock. Season the gravy with salt and pepper. Cook over medium-low heat for 3 to 4 minutes to thicken.
- Serve the chop covered with apples and onions, the gravy poured down over the top, and the muffin alongside.
ALL-DAY ROAST PORK, SPICY APPLE CHUTNEY, MASHED CITRUS SWEET POTATOES, SAUTEED CHARD
Provided by Rachael Ray : Food Network
Time 6h45m
Yield 4 servings (with leftovers for sandwiches)
Number Of Ingredients 32
Steps:
- From 6 hour pork, cook your way through the day with slow-cooked, braised, and simmered comfort foods.
- Preheat the oven to 450 degrees F.
- Score the top of the roast in a crosshatch pattern about 3/4-inch apart. Rub the salt, pepper, fennel, and thyme into the pork skin and set the pork into a roasting pan. Roast about 30 minutes, or until crispy on top. Cover the pork tightly with foil and reduce oven to 325 degrees F, and roast about 4 hours.
- Remove the pork from the oven and set onto a cutting board. Spoon off most of the fat from the drippings and add the onions, garlic, carrots, celery, bay leaves, salt, and pepper to the pan, and stir to combine. Set the roast on top of the vegetables and cover again with foil, roasting for 1 to 1 1/2 hours more.
- Meanwhile, start on the spicy apple chutney and side dishes.
- For the spicy apple chutney: Heat 1 tablespoon extra-virgin olive oil in a saucepot over medium to medium-high heat. Add the onions, chiles, and ginger to the pan and cook to soften, 10 to 12 minutes. Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar, lemon juice, a little salt, and nutmeg. Cover and cook, stirring occasionally, for 15 to 20 minutes, until a thick sauce forms. Adjust the seasoning and transfer to a serving dish.
- For the sweet potatoes: Cover the sweet potatoes with water in a pot over medium-high heat, bring to a boil, and cook until tender. Drain and return to the hot pot. Mash the sweet potatoes with orange zest, chicken stock, lemon juice, salt, and pepper. Keep warm until ready to serve.
- For the chard: Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat, season with salt, pepper, and nutmeg, and saute until just tender, about 5 minutes. Keep warm until ready to serve.
- Remove the pork roast to a carving board and cover with the roasting foil to tent. Skim the fat again, and then place the roasting pan over medium-high heat on the stovetop. Deglaze the pan with stock, and wine, and stir for a few minutes with a wooden spoon to scrape up all drippings. Strain the sauce and pour it into a serving bowl or gravy boat. Serve the pork with the spicy apple chutney, mashed citrus sweet potatoes and sauteed chard.
PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
- Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
- Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.
Nutrition Facts : Calories 413, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 76 milligrams, Sodium 98 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 26 grams
MASHED SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Pierce the sweet potatoes 2 or 3 times with a fork. Bake in a roasting pan for 45 to 60 minutes, until tender. Cut the potatoes in half, lengthwise. Hold the sweet potatoes with a potholder or towel and scoop out the potato flesh into a food mill or ricer.
- In a medium saucepan, heat the butter, syrup, zest, and vinegar over medium heat. Remove from the heat and mash the sweet potatoes in the pan. Stir to combine evenly. Season to taste with salt and pepper. Serve immediately.
PORK CHOPS WITH ONIONY MASHED POTATOES AND CIDER GRAVY
I usually just use my pressure cooker for making beans but have been experimenting with bone-in meats and enjoying the results! Caramelized onions really boost the flavor in the mashed potatoes, and you can't go wrong with a gravy that has apple cider and Dijon mustard!
Provided by LauraF
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 56m
Yield 2
Number Of Ingredients 15
Steps:
- Combine pork chops, salt, thyme, rosemary, and pepper in a resealable plastic bag. Seal and shake until pork chops are coated with seasoning.
- Turn on a multi-functional pressure cooker (such as Fagor®) and select Brown function. Pour in oil. Add pork, with seasoning, and cook until browned, about 5 minutes per side. Transfer to a plate.
- Melt 1 tablespoon butter in the pot. Cook onions until soft and browned, 8 to 10 minutes. Add potatoes and garlic. Balance pork chops over potatoes.
- Whisk apple cider, Dijon mustard, maple syrup, and nutmeg in a bowl. Pour over pork chops. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Let pressure release naturally for 5 minutes. Nudge valve slightly open to release remaining pressure more rapidly. Transfer pork chops to a plate.
- Transfer potatoes and onions to a bowl using a slotted spoon, leaving gravy in the pot. Add remaining 1 tablespoon butter and milk to the potatoes; mash until smooth.
- Divide mashed potatoes between serving plates. Top with 1 pork chop. Spoon gravy on top.
Nutrition Facts : Calories 720.1 calories, Carbohydrate 64.9 g, Cholesterol 114.2 mg, Fat 29.8 g, Fiber 7 g, Protein 38.6 g, SaturatedFat 12.4 g, Sodium 1447.9 mg, Sugar 18.6 g
MASHED SWEET POTATOES
Don't wait until the holidays to enjoy the honeyed flavor and velvety texture of this colorful root vegetable. Serve mashed sweet potatoes as a side dish to your favorite main dish, and you'll have them perfected by the time the holidays roll around.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
- Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
Nutrition Facts : Calories 219 g, Fat 12 g, Fiber 2 g, Protein 2 g
PORK CHOPS WITH APPLES, ONIONS, AND SWEET POTATOES
This is so easy, so good, and so versatile! I've used pork chops with and without bones, pork loin, and pork roast. You can sprinkle the brown sugar, salt, and pepper on the different layers or all at the end, as mentioned in the recipe. Play around with the brown sugar and spices to your taste.
Provided by ashbeth
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
- Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 312.8 calories, Carbohydrate 38.8 g, Cholesterol 44.6 mg, Fat 12.1 g, Fiber 5 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 770.7 mg, Sugar 23.6 g
SAUTéED PORK CHOPS WITH SWEET POTATO, APPLES AND MUSTARD SAUCE
The classic combination of tender pork, tart apples, and cider-braised sweet potatoes is a textbook meal for chilly days, especially when you're really hungry. You'll be amazed how easy it is to pull this hearty meal together; even the cider-based mustard sauce is a snap to prepare.
Provided by Carla Snyder
Categories Fruit Mustard Pork Vegetable Sauté Valentine's Day Dinner Condiment Apple Meat Pork Chop Root Vegetable Sweet Potato/Yam Fall Winter Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 11
Steps:
- 1. Combine the cider, cinnamon and 1/4 tsp salt in a cup. Set aside.
- 2. Pat the pork chops dry and sprinkle all over with salt and pepper.
- 3. Heat a 12-in/30.5-cm skillet over medium-high heat and add the olive oil. When the oil shimmers, add the seasoned pork chops to the pan and cook until lightly browned on the first side, about 3 minutes. Turn and cook until browned on the second side, about 2 minutes longer. Transfer the pork chops to a plate. (They will not be cooked through at this point.)
- 4. Add the sweet potato, apple, shallot, cider mixture, and a grind or two of pepper to the hot pan. Bring it all to a simmer, cover, and reduce the heat to medium-low or low-the pan should bubble, but not too aggressively. Cook the potato mixture until a fork easily pierces the partially cooked potato but there is still some resistance, about 10 minutes.
- 5. Return the pork chops to the pan (along with any juices accumulated on the plate) and nestle them into the potatoes and apples. Cover and cook until the meat is cooked through and the potatoes are tender, about 8 minutes longer. Taste and adjust the seasoning.
- 6. Transfer the pork chops, potatoes, and apples to two warmed plates. There should be some liquid remaining in the pan to serve as a base for the sauce. (If the potatoes have absorbed all of the liquid, add 2 to 3 tbsp cider to the pan and heat it briefly over medium heat.) Stir the mustard into the pan juices with a fork. Taste the sauce and add more pepper if it needs it.
- 7. Spoon the sauce over the meat and vegetables, sprinkle the parsley over the top, and serve hot.
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