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.
BBQ PORK & PEPPERS
This was the first recipe I ever made in a slow cooker, and it was the first recipe my husband taught me! We like this with white rice and a salad. -Rachael Hughes, Southampton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place chops in a 4-qt. slow cooker coated with cooking spray. Top with onion, peppers and barbecue sauce. Cover and cook on low 8-10 hours or until pork is tender. If desired, top with chopped fresh parsley.
Nutrition Facts : Calories 291 calories, Fat 10g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 638mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
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 GARNISHED WITH PEPPERS & ONIONS
Lean pork chops dipped in flour and fried slightly brown. Garnished with saute' bell peppers and onion. Sprinkeled with "All Seasoned Pepper", garlic powder and seasoned salt. The taste is heavenly and looks like it came from a elegant exquiste restaurant.
Provided by Chef DEEdeeCOOK
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pour vegetable oil in large skillet, enough to just cover bottom, put heat on med high.
- Roll pork chops in flour pressing to knead flour into chop as much as possible.
- Lay chops into skillet to fry. (pork chop should sizzle just a little as you put it in.).
- Sprinkle with season salt, seasoned pepper and garlic powder to your taste.
- Turn chops over and repeat. Cook till done all the way thru.
- Slice your bell peppers and onion and put over chops. Saute and serve. walla -- .
Nutrition Facts : Calories 902.8, Fat 56.9, SaturatedFat 21.2, Cholesterol 194.9, Sodium 162.7, Carbohydrate 37.9, Fiber 2.9, Sugar 2.9, Protein 56.2
PORK CHOPS SMOTHERED IN ONION GRAVY
This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan, though I've squeezed 6 smaller chops in before. I recommend you double the recipe because my husband eats them two at a time. Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.
Provided by Lolita Contreras Murrah
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
- Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
- Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
- Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 419.8 calories, Carbohydrate 19.7 g, Cholesterol 63 mg, Fat 26 g, Fiber 2.1 g, Protein 26.6 g, SaturatedFat 6.5 g, Sodium 709.1 mg, Sugar 3.1 g
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 IN ONION GRAVY
I don't eat pork chops to often, but when I do, I like to cook them in onion gravy because they taste so goood.
Provided by Mary in LA.
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle pork chops with salt and black pepper, coat evenly with flour, of course shaking off excess.
- Cook pork chops in hot oil over medium- high heat for 3 minutes on each side.
- Add sliced onions and cook for 5 minutes, turning pork chops over.
- Add beef broth, cover, reduce heat, and simmer for 15 minutes.
- Remove pork chops only leaving onions in skillet.
- Stir together cornstarch and 2 tablespoon water.
- When well mixed together, stir in onion mixture.
- Cook over medium-high heat, stirring rapidly until gravy is thickened Spoon over pork chops and serve.
Nutrition Facts : Calories 328.1, Fat 21.4, SaturatedFat 5.5, Cholesterol 75.1, Sodium 431.6, Carbohydrate 9.3, Fiber 0.9, Sugar 2.4, Protein 23.7
PORK CHOPS WITH ONIONS
This simple dish is a great one to share with friends and family. -Taste of Home
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.
Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 433mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
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