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.
SKILLET PORK AND PEPPERS
This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We've swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
- Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 380, Fat 18 grams, SaturatedFat 4.4 grams, Cholesterol 115 milligrams, Sodium 586 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 40 grams
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.
GRILLED PORK CHOPS WITH PEPPERS AND BALSAMIC GLAZE
Steps:
- For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
- Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
- Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
- For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
- For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
- Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
- Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
- To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.
SOPRANO'S PORK CHOPS WITH VINEGAR PEPPERS
You guessed it-this recipe is from the Soprano's Family Cookbook. I found it on the net and had to share.
Provided by Diana Adcock
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet over medium high heat.
- When hot, pat chops dry, sprinkle with salt and pepper and add to skillet.
- Cook chops, turning once for about 5 minutes on each side, or until brown.
- Lower the heat to medium and scatter garlic around chops.
- Cover and cook 5 to 8 minutes more.
- Check for doneness.
- Remove to a plate and keep warm.
- Add the peppers and juice to the skillet.
- Cook, stirring for 1-2 minutes or until the peppers are heated through.
- Spoon the peppers over chops and serve immediately.
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 AND PEPPERS
Tender boneless pork chops with peppers and gravy. Quick enough for a weeknight meal, just add some noodles or rice, and a salad...
Provided by _Pixie_
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim any excess fat from the crops.
- Heat olive oil in a large non-stick frying pan over medium heat.
- Brown pork chops in oil, cook until barely done.
- Remove pork chops from pan, add peppers and onions to pan and cook until crisp tender.
- Return pork chops to pan, add chicken broth, wine and vinegar to pan and stir, reduce heat and cover.
- Simmer over a low heat for 5 to 6 minutes until pork chops are tender.
- In a small bowl combine cornstarch with enough water to make a thin paste.
- Add a tablespoon or so of the liquid from the pan to the cornstarch paste and blend.
- Add this mixture to the pan and stir until sauce thickened and smooth.
- Add salt and pepper to taste.
- Stir in parsley.
- Serve with rice or noodles.
Nutrition Facts : Calories 417.2, Fat 16.2, SaturatedFat 5.1, Cholesterol 124, Sodium 551.8, Carbohydrate 15.1, Fiber 1.9, Sugar 5.4, Protein 44.2
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
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.
PORK CHOPS WITH PEPPERS AND GREEN BEANS
This tasty dinner of pork chops, yellow and red bell peppers, and green beans can be ready in less than a half hour.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Heat a large skillet over high. Pat pork chops dry and season generously on both sides with salt and pepper. Add 1 tablespoon oil to skillet and swirl to coat. Add chops and cook until golden brown and meat has some give when pressed with your finger, about 4 minutes per side, flipping once. Transfer chops to a serving platter, cover loosely with foil, and let rest 5 minutes.
- Wipe skillet clean and heat over medium-high. Add 2 tablespoons oil, green beans, scallion whites, and ginger. Cook, stirring occasionally, until ginger and scallions are soft and green beans are crisp-tender, 3 minutes. Season with salt and pepper. Add jalapeno (if using) and scallion greens and cook, stirring frequently, 1 minute. Add peppers and cook until warmed through; season with salt and pepper. To serve, top chops with vegetables.
Nutrition Facts : Calories 360 g, Fat 22 g, Fiber 3 g, Protein 31 g
More about "pork chops and peppers recipes"
PORK CHOPS WITH VINEGAR PEPPERS IN A SIMPLE SAUCE - SIP …
From sipandfeast.com
Ratings 8Calories 363 per servingCategory Main Course
- Pat dry and season pork chops on both sides with total of 1 tsp kosher salt and 1/2 tsp black pepper evenly. Chop 4 cloves garlic and quarter 4 vinegar peppers removing seeds.
- Heat a large pan to medium-high and sear pork chops in 1 Tbsp olive oil on both sides for 2-3 minutes. Remove chops and set aside.
- Lower pan heat to medium and saute the garlic in the remaining olive oil for 2 minutes. Next, add the cherry peppers and give the pan a stir. Add the wine, stock and vinegar to the pan and turn heat to high. Bring the sauce to a boil for 2 minutes then lower heat down to medium-low.
- Place all the pork chops into the sauce spreading around evenly. Cover and let simmer for 1-1 1/2 hours or until the pork is very tender. Every 30 minutes, turn the chops over to achieve even cooking.
GORDON RAMSAY'S PORK CHOPS WITH PEPPERS - BINGE …
From bingeworthybites.com
4.4/5 (69)Total Time 35 minsCategory Main CourseCalories 536 per serving
PORK CHOPS WITH SWEET AND SOUR PEPPERS | GORDON …
From youtube.com
PORK CHOPS WITH BALSAMIC PEPPERS - EAT YOURSELF SKINNY
From eatyourselfskinny.com
EASY PORK CHOP RECIPE WITH PARMESAN PORK CHOPS
From julieseatsandtreats.com
OVEN BAKED PORK CHOPS SMOTHERED IN PEPPERS RECIPE
From veggiebalance.com
PORK CHOPS AND PEPPERS RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (23)Total Time 25 minsCategory Entree, DinnerCalories 180 per serving
CROCK POT PORK TENDERLOIN (TENDER & JUICY!) - WHOLESOME YUM
From wholesomeyum.com
SPICED PORK CHOPS WITH CREAMED CORN | CURTIS STONE RECIPES | SBS …
From sbs.com.au
SLOW COOKER PORK CHOPS AND PEPPERS | 12 TOMATOES
From 12tomatoes.com
PORK CHOPS WITH SAUTEED BELL PEPPERS RECIPE - WOMAN'S DAY
From womansday.com
PORK CHOPS WITH VINEGAR PEPPERS AND POTATOES - SIMPLE AND SAVORY
From simpleandsavory.com
RECIPE: PORK CHOPS & SAVORY PAN SAUCE WITH ROASTED SHISHITO
From blueapron.com
GREAT AIR FRYER PORK CHOPS RECIPE - PARADE: ENTERTAINMENT, RECIPES ...
From parade.com
7 EASY PORK CHOP RECIPES YOUR FAMILY WILL LOVE
From mommysmemorandum.com
TOP 46 PORK CHOPS WITH VINEGAR PEPPERS RECIPE RECIPES
From tukutelowae.coolfire25.com
RECIPE: DELICIOUS PAN FRIED PORK CHOPS - JACARANDAFM.COM
From jacarandafm.com
BAKED PORK CHOPS WITH PARSNIPS, CARROTS AND APPLES RECIPE BY …
From thetaste.ie
30 MINUTE PORK AND PEPPERS SKILLET | 12 TOMATOES
From 12tomatoes.com
PORK CHOPS WITH VINEGAR & SWEET PEPPERS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #pork #vegetables #stove-top #dietary #low-sodium #low-calorie #low-carb #low-in-something #meat #pork-chops #peppers #equipment #presentation #served-hot
You'll also love