Pork Chops In Cream Sauce Topped With Goat Cheese Recipes

Steps:

• Preheat oven to 350°F.
• Melt 1 tbsp butter in 1 tsp olive oil in medium sized, oven proof sauce pan over medium/medium high heat.
• Add red onion. Let cook, stirring constantly for 20 minutes.
• While onions cook, mix 1 1/2 tsp lemon juice, 1 tsp brown sugar, 1 tsp minced garlic, the 2 tbsp chicken broth and 1 tbsp olive oil in a small bowl.
• Add 2 tbsp of chicken broth to onions at a time, letting sizzle and cook away. Repeat until no broth remains.
• Butterfly pork chops and sprinkle inside and out with salt and pepper.
• Spread goat cheese evenly inside each pork chop, leaving room around edges.
• Once onions are brown and caramelized, add a spoonful of onions to top of goat cheese in each pork chop. There will be onions remaining in the pan. Add lemon mixture to pan with onions and simmer, scraping down the sides of the pan.
• Close pork chops and dust with flour. If you are having trouble keeping them together, use toothpicks or mini skewers. However it is better if you can work without, as the escaped goat cheese comes in handy in the sauce later!
• Melt 1 tbsp butter in skillet over medium heat and cook pork chops for 2-3 minutes on each side, until seared and brown.
• Put pork chops and any drippings into the pan with the simmering onion/lemon mixture and place in oven.
• Cook for 20-25 minutes, depending on the thickness, or until cooked through but still tender.
• Remove pan from oven and place back on medium low heat. Remove pork chops and whisk in heavy cream and let come to a bubble. Add parsley. Spoon over pork chops and enjoy!

Steps:

• Combine oil, thyme, salt, and pepper in a shallow bowl. Add pork chops, brush with the marinade, and set aside for 15 minutes.
• Heat a large skillet over medium heat and cook pork chops until browned on one side, 4 to 5 minutes. Turn and cook until lightly browned on the other side and juices run clear, 4 to 5 minutes. Transfer pork chops to a serving plate, cover, and keep warm.
• Reduce heat and add butter to the skillet. Add apple slices and cook until they start to change color, 5 to 10 minutes. Transfer apples to the plate with the pork chops and keep warm.
• Stir apple juice, cream, and cornstarch together in a bowl. Add to the skillet over medium-high heat. Bring to a boil while scraping brown bits from the bottom of the pan. Cook and stir until sauce starts to thicken, 2 to 3 minutes. Pour sauce over pork chops and apples.

Steps:

• Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
• Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

Steps:

• Salt and pepper both sides of the pork chop. In a large heavy skillet, brown the pork chops in oil over medium heat 3 to 4 minutes on each side. Remove chops and keep warm.
• Pour the oil out of the pan. Melt the butter in the same pan, then saute the shallot, then 2 cloves garlic, until soft about 1 minute. Add the mushrooms, plus a little more salt and pepper. Cook until mushrooms start to get color and soften, 2-3 minutes.
• Add sherry and one tablespoons each oregano, thyme, and rosemary, and stir around, scraping the bottom of the pan to dissolve the brown bits. Bring the mixture to a boil and reduce sherry about 1 minute. Stir in cream, mixing well. Add pork chops and any drippings back into the cream sauce. Cover and simmer until pork chops are cooked, 3-5 minutes.
• In a small bowl mix goat cheese, 1 clove garlic, 1 teaspoons oregano, and 1 teaspoons thyme. Divide goat cheese between the pork chops, topping them. Cover again and continue to simmer until cheese is warm. Serve by drizzling cream sauce over chops and garnish with a sprig of thyme, rosemary, and oregano.

Steps:

• Coat the pork medallions with flour mixture, shaking off excess. Heat canola oil over medium-high heat in a large skillet and sear the pork on both sides until crust turns golden brown, about 5 to 8 minutes. Remove to a warm place and let rest. Pour off most of the oil from skillet, leaving only a coating. Add the apples and raisins and saute for 3 to 4 minutes. Add the veal stock and cinnamon. Swirl butter into the apple mixture to make a sweet and savory apple compote. Spoon some apple compote into the center of each of 6 plates. Place 2 pork medallions on top of apples, and spoon a little more compote on top of pork. Crumble cheese and place on top of apples so their warmth slowly melts the cheese and then serve.

Steps:

• In a large skillet, cook pork chops in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 160°. Remove and keep warm., Add the cream cheese, broth, cheese, vinaigrette and lemon juice to the skillet; cook and stir until blended. Return chops to the pan; heat through.