SLOW-COOKER PEPPER PORK CHOPS
Steps:
- Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
- Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
- Place the apples in the slow cooker.
- Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
- Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.
ONION-AND-PEPPER PORK CHOPS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Dust the pork chops on both sides with the flour; season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until golden brown, 4 minutes. Flip; cook until lightly golden on the other side, 2 more minutes. Remove to a plate.
- Reduce the heat to medium high; heat the remaining 1 tablespoon olive oil in the skillet. Add the bell peppers, onion, chopped garlic, pepperoncini, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 10 minutes. Stir in the pepperoncini brine and chicken broth. Return the pork to the skillet. Reduce the heat to medium low; cook, flipping the pork halfway through, until cooked through and the liquid is reduced, 5 minutes.
- Meanwhile, preheat the broiler. Combine the butter, grated garlic and 1/4 teaspoon salt; spread on the bread. Transfer to a baking sheet and broil until toasted, 1 minute. Slice the bread and sprinkle with the parsley. Serve with the pork chops and vegetables.
PORK CHOPS WITH HONEY-GARLIC SAUCE
The sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. -Michelle Smith, Eldersburg, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.
Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
PEPPER PORK CHOPS
Alton Brown brines his pepper pork chops for a best-of-both-worlds result: juicy meat with plenty of flavor. He adds a pound of ice to quick-cool the brine so the pork doesn't have to wait around any longer than necessary.
Provided by Alton Brown
Time 14h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, and then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the brine and seal. Place in a plastic container and refrigerate overnight.
- Remove the chops from the brine, rinse and pat dry. Sprinkle on both sides with the remaining 2 teaspoons kosher salt and set aside.
- Place the apples in a 5 1/2- to 6-quart slow cooker.
- Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples. Add the remaining 1/2 tablespoon olive oil to the pan, followed by the onions, and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking until the pork is tender and falling away from the bone, another 4 hours and 30 minutes.
PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield s: 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
- Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
- While the chops cook, slice the garlic, onion and peppers.
- Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.
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
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.
PEPPER-STUFFED PORK CHOPS
From the kitchen of Hope MacFarlane of Lincoln, Nebraska come these succulent chops practically overflowing with delicious stuffing. "This is a great change of pace," says Hope, "especially when company's coming."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, saute the red pepper and onion in 1 teaspoon oil until tender. Add garlic; cook 1 minute longer. , Stir in the bread cubes, chilies and corn; cook 2 minutes longer. Transfer to a bowl; stir in cheese. , Cut a pocket in each pork chop by slicing almost to the bone; fill with stuffing. Secure with toothpicks if necessary. Sprinkle chops with salt and pepper. , Coat the same skillet with cooking spray; add remaining oil. Cook chops over medium heat for 5-7 minutes on each side or until browned. Reduce heat; cover and cook 5-8 minutes longer or until a thermometer reads 160°. Discard toothpicks before serving.
Nutrition Facts : Calories 307 calories, Fat 14g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 425mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
PEPPERCORN PORK CHOPS WITH WARM PICKLED PEPPER RELISH
If you are a lover of pepper in all its forms, you really must experience this dish. With 4 kinds of peppercorns producing a fairly spicy crust, these tender, moist chops topped with a sweet and sour pickled pepper sauce are perhaps the most flavorful you will ever enjoy in your life. Serve with scalloped potatoes, if desired.
Provided by Chef John
Time 1h45m
Yield 2
Number Of Ingredients 17
Steps:
- Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.
- Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.
- Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.
- Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.
- Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.
- Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.
- Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.
- Serve pork chops with plenty of hot pickled pepper relish over top.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 11.4 g, Cholesterol 108.8 mg, Fat 31.3 g, Fiber 1.6 g, Protein 30 g, SaturatedFat 13.2 g, Sodium 2656.8 mg, Sugar 7.6 g
PEPPERED PORK CHOPS W/PORTABELLA
I got some beautiful Pork Shoulder Chops from the store and decided I wanted to have a Pepper Steak with a Twist. This recipe is delicious and hearty. Enjoy
Provided by Azja Freeman
Categories One Dish Meal
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- You'll want to start by getting your Pork into a brine any brine will do. I use Water, salt, peppercorns, honey and apple cider vinegar. Let the Chops sit for at least 20 minutes.
- While your chops are hanging out, You'll want to get all of the veggies into a baking dish. No particular order here.
- Add salt, pepper and olive oil to taste. Give it a stir to incorporate the seasoning. You want to see the olive oil coat everything in the pan.
- Pour in a few tablespoons of water. This way you'll have a nice sauce.
- Remove your Chops from the brine and pat dry. Season with salt and pepper to taste.
- Place the Chops on top of the Pepper mixture.
- Add a dash of Worcestershire to the chops. Cover with foil.
- Bake in a 350 degree oven for about 35-40 minutes.
- Serve with Rice and Steamed Green Beans. Enjoy.
Nutrition Facts : Calories 298.5, Fat 20.7, SaturatedFat 7.1, Cholesterol 80.7, Sodium 78.2, Carbohydrate 6.7, Fiber 1.5, Sugar 2.5, Protein 20.7
PEPPERED PORK CHOPS
Found this recipe and the taste is spicy and sweet, and the chops come out juicy and not dried out. Great with roasted potatoes, and a nice salad. Hope you enjoy!
Provided by OzMan
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brush fresh peaches with lemon to prevent darkening and keep refrigerated.
- Combine garlic, coriander, pepper, brown sugar and soy sauce.
- Place chops on shallow rimmed plate or pan and brush both sides with the mixture.
- Cover and marinate at least 30 min (can be refrigerated overnight).
- Grill chops over moderately hot coals, preferrably in a covered BBQ for 10-12 min per side, or until cooked thru.
- 5 minutes before chops are done, place peach halves on grill, brush with butter.
- Top each chop with one peach half, sprinkle with chopped parsley and serve.
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PORK CHOPS WITH PEPPERCORN SAUCE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (17)Total Time 35 minsCategory Main CourseCalories 578 per serving
- Heat olive oil and butter in an oven-proof or cast-iron skillet over medium-high heat. Pat dry pork chops and season with salt and pepper. Scatter flour on plate and dredge pork chops lightly on both sides. Sear chops in hot skillet until lightly golden on both sides. Pop the skillet with pork chops into preheated oven and cook until pork reaches 135F, about 10-12 minutes (depending on thickness of chops). Note that this is a little undercooked because it will cook a bit further on the stove-top and a bit more as it rests, so it will get to the recommended 145F in the end.
- Remove from oven and place over medium-high heat on the stove-top. Quickly brown the chops on the stove-top, then remove to a plate to rest.
- To the hot skillet, add 1 Tbsp butter, onions and peppercorns and stir until onions are golden, about 1 minute. Add wine and cook, stirring until mostly evaporated, about 1 minute. Add broth, Dijon mustard and thyme sprigs. Reduce heat to medium and allow sauce to simmer/reduce for a few minutes. Add cream and then salt and pepper, to taste. To thicken gravy, combine cornstarch and water in a small bowl, stirring until smooth. Add a bit at a time to your hot gravy, stirring, until desired thickness is achieved.
GORDON RAMSAY'S PORK CHOPS WITH PEPPERS - BINGE …
From bingeworthybites.com
4.4/5 (74)Total Time 35 minsCategory Main CourseCalories 536 per serving
- First prepare the peppers. Heat a little olive oil in a large frying pan, then add the onion and peppers. Season with salt and pepper, add the sugar, and sauté over high heat for 4-5 minutes until soft and colored. (Make sure you can hear the vegetables hissing in the pan. If not, the pan isn't hot enough and you're in danger of boiling the vegetables instead of sautéing them.)
- Add the vinegar and let it bubble for a minute or two until it has reduced and the peppers are soft. Turn down the heat, add the tablespoon of extra virgin olive oil, and cook for additional 2-3 minutes. Stir in the shredded basil and continue to cook for 30 seconds, then turn off the heat. Transfer to a bowl and set aside to infuse. Wipe the pan clean, ready to cook the pork.
- Using a sharp knife, make cuts into the fat of the chops, about ¼ inch deep and at 1½ inch intervals, making sure you don't cut into the meat. (This will stop the meat from curling up during cooking and will make it cook more evenly.) Season the chops with salt and pepper really well on both sides, pushing the seasoning into the meat.
- Place the cleaned-out frying pan over high heat until hot and add a dash of oil. Add the chops, garlic, and thyme and cook for 2-3 minutes until colored. Turn and cook for another 2-3 minutes on the other side, pushing the thyme under the chops and breaking up the garlic a little.
JUICY BAKED PORK CHOPS (SUPER EASY RECIPE!) - THE ENDLESS …
From theendlessmeal.com
4.7/5 Calories 275 per servingCategory Dinner
- In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
- Drizzle the 1 tablespoon of olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
- Bake the pork chops uncovered for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #pork #barbecue #dietary #low-carb #low-in-something #meat #pork-chops #equipment #grilling
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