Pork Chop Recipe With Smashed Potatoes

Steps:

• Position an oven rack 5 to 6 inches below the heat source and preheat the broiler to high.
• Pierce the potatoes all over with a fork. Put the potatoes on a microwave-safe plate with 2 tablespoons water and cover tightly with plastic wrap. Microwave until tender, about 10 minutes. Let cool 5 minutes.
• Carefully uncover, drain the potatoes and transfer them to a baking sheet. Top with 2 tablespoons olive oil and half the chopped thyme. Sprinkle with salt and pepper and toss to coat. Smash each potato by pressing down with a metal spatula until it flattens. Set aside.
• Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Pat the pork chops dry with paper towels and sprinkle both sides with salt and pepper. Sear until golden brown on one side, about 2 minutes, then flip and cook until golden brown on the second side, about 2 minutes more (the pork chops will not be cooked through at this point). Transfer to a plate.
• Reduce the heat to medium. Add the shallot, dried cherries and the remaining thyme and cook until softened, about 3 minutes. Add 1/4 cup balsamic vinegar and 1/4 cup water and simmer until slightly thickened, about 3 minutes. Stir in the cherry jam and season to taste with salt and pepper. Remove from the heat.
• Transfer 2 tablespoons of the glaze and the remaining 2 tablespoons balsamic vinegar to a large bowl and whisk to combine. Slowly whisk in the remaining 3 tablespoons olive oil to make a vinaigrette. Set aside.
• Broil the potatoes until warm and golden, about 5 minutes. Set aside.
• Stir 2 tablespoons water into the remaining glaze in the skillet and bring to a simmer over high heat. Add the pork chops and any juices that have accumulated on the plate and turn over several times to coat with glaze. Return the pan to the oven and broil until the glaze is bubbly and thick and the pork chops are cooked through, about 2 minutes. (The pork chops should reach an internal temperature of 145 degrees F when measured with an instant-read thermometer.)
• Meanwhile, add the salad greens to the bowl with the dressing and toss to coat. Transfer the pork chops to a serving dish and pour the remaining glaze on top. Serve with the smashed potatoes and salad.

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.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook until tender, 15-20 minutes., Meanwhile, in a small bowl, combine the root beer, ketchup, brown sugar, chili powder, Worcestershire sauce and 1/4 teaspoon garlic powder; set aside. In a large resealable plastic bag, combine the flour, 1/2 teaspoon pepper and 1/4 teaspoon salt. Add pork chops, one at a time, and shake to coat., In a large skillet, cook chops in oil over medium heat until chops are lightly browned, 2-3 minutes on each side. Drain. Add root beer mixture; bring to a boil. Reduce heat; cover and simmer until a thermometer reads 145°, 6-8 minutes. Remove pork and keep warm. Let stand for 5 minutes before serving., Bring sauce to a boil; cook until liquid is reduced by half. Meanwhile, drain potatoes; mash with butter, remaining garlic powder and remaining salt and pepper. Serve with pork chops and sauce.

Steps:

• Heat a large nonstick skillet over medium-high heat.
• Sprinkle 1/4 t salt over both sides of pork.
• Add 1 teaspoon butter to pan, stirring until butter is melted.
• Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.
• Combine low-fat milk and flour, stirring with a whisk.
• Add the milk mixture to pan, stirring with a whisk.
• Stir in remaining 1/2 t salt, poultry seasoning, and black pepper.
• Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.
• While pork cooks, prepare potatoes according to package directions. Serve with pork.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

Steps:

• Cook potatoes in boiling water in large saucepan 20 to 25 min. or until tender. Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add chops to drippings in skillet; cook on medium-high heat 3 min. on each side or until done (145°F). Transfer chops to plate, reserving drippings in skillet; cover chops to keep warm.
• Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is completely melted and sauce is thickened, stirring constantly with whisk. Stir in 1 Tbsp. chives.
• Drain potatoes; return to pan. Mash to desired consistency. Stir in cheddar, bacon and remaining chives. Serve with meat and pan gravy.

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.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
• Meanwhile, in a small bowl, combine the root beer, ketchup, brown sugar, chili powder, Worcestershire sauce and garlic powder; set aside. In a large, resealable plastic bag, combine flour, 1/2 teaspoon pepper and 1/4 teaspoon salt. Add pork chops, one at a time, and shake to coat. in a large skillet, brown chops in oil. Add root beer mixture. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until meat is tender, turning once. Remove pork and keep warm. Bring sauce to a boil; cook until liquid is reduced by half.
• Meanwhile, drain the potatoes; mash with butter, garlic powder, and remaining salt and pepper. Serve with pork chops and sauce.