Pork Chops With Onion Grape Sauce And Kale Recipes

Steps:

• In a medium skillet, heat 2 teaspoons olive oil over low heat. Add garlic; cook, stirring often, until very tender but not browned, about 10 minutes.
• Add kale, and season with salt and pepper. Add 3 tablespoons water. Cover; cook, tossing occasionally, until kale is wilted and tender, 10 to 15 minutes.
• Rub 1/4 teaspoon each coarse salt, ground pepper, and dried sage on both sides of pork chop.
• Heat 1 teaspoon olive oil in a small nonstick skillet over medium heat. Add pork chop; cook until browned but still juicy, about 3 minutes per side. Transfer to a serving plate.
• Add lemon juice and remaining teaspoon oil to skillet; bring to a boil. Pour over pork. Serve with kale and a lemon wedge.

Steps:

• Salt the chops and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
• Add the bacon and 1 teaspoon oil to a saute pan and place over medium-high heat. Once the bacon starts to render, add the grapes. Allow the bacon to render and get crispy and the grapes to split open and release their juices. Remove half of the grapes and bacon and set aside. Add the port wine and red wine vinegar and reduce by half. Add the chicken stock and reduce by half.
• To a cast-iron pan, add 2 tablespoons olive oil and heat over medium-high heat. Add the seasoned pork chops to the pan and sear. Cook the pork for 6 to 7 minutes on the first side. Flip over and reduce the heat. Cook for another 6 to 7 minutes until cooked through. Flip and cook the pork on the remaining sides for another 2 to 3 minutes each side. Remove the pork from the pan and allow it to rest for about 5 minutes prior to serving.
• When ready to serve, add in the reserved grapes and bacon to the sauce. Taste and re-season if needed. Pour over the chops and garnish with chives.

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.

Steps:

• In a large skillet, heat the olive oil over high. Pat the chops dry with paper towels, and season well with salt and pepper. Cook the chops until just cooked through, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
• Add the grapes to the skillet, and sauté until brown in spots, about 2 minutes. Use a slotted spoon to transfer to the plate. Reduce the heat to medium-high. Add the shallot and garlic, and cook until softened, about 2 minutes. Stir in the flour and thyme, and cook for 1 minute.
• Add the white wine and cook, stirring, until mostly evaporated, about 1 minute. Add the chicken stock and mustard, and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in the heavy cream. Season with salt and pepper.
• Add the chops, grapes and any accumulated juices back into the skillet, and cook just until everything is warmed through, about 3 minutes.

Steps:

• Preheat the broiler. Whisk 1 tablespoon each olive oil, chili powder and hot sauce in a bowl. Season the pork chops with 1/2 teaspoon salt. Pierce the chops all over with a fork and rub with the spice mixture on both sides; place on a rack set over a baking sheet. Set aside.
• Heat the remaining 1 tablespoon olive oil in a Dutch oven or large pot over medium-high heat. Add the celery, onion, garlic and the remaining 2 tablespoons chili powder. Cook, stirring, until the vegetables are translucent, about 8 minutes.
• Add the chicken broth and tomatoes to the pot. Cook, stirring occasionally, until reduced by about one-third, about 7 minutes. Add the beans and kale; toss to coat. Reduce the heat to medium, cover and cook until the kale is tender, about 7 minutes. (Add up to 1/2 cup water if the mixture looks dry.) Season with salt.
• Meanwhile, broil the pork until browned, 4 to 6 minutes. Flip; broil until cooked through, 2 more minutes. Serve with the kale and beans.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat, add kale, and cook until wilted, about 3 minutes.
• Add one cup chicken broth and when it begins to simmer, cover and cook until kale is tender, about 10 minutes.
• Bring to a boil and cook, uncovered, until most of the liquid has evaporated; stir in 3/4 cup grapes and the pine nuts.
• Season with salt and pepper, then cover loosely to keep warm.
• In another large skillet, heat 1 tablespoon oil over medium heat.
• Season pork chops with salt and pepper, then add to skillet and cook about 8 minutes, turning once; remove to plate and tent with aluminum foil.
• In the same skillet, heat about 1/2 tablespoon olive oil over medium heat, add onion and cook until softened, about 5 minutes.
• Stir in wine, scraping up any brown bits that may stuck to the bottom and cook until reduced by half, about 2 minutes.
• Stir in the mustard and remaining 1/2 cup chicken broth; bring to a simmer, add remaining 3/4 cup grapes, season with salt and pepper and cook 3 minutes.
• Serve pork chops on kale and pour sauce over top.

Steps:

• Heat 1 teaspoon of olive oil in a large skillet, preferably cast iron, over medium heat. Add the onions and cook for 5 minutes. Add the carrots and cook for 5 minutes longer. Mix in the kale, 2 cloves of garlic, 2 teaspoons of caraway seeds, 2 teaspoons of salt and pepper to taste. Stir in the chicken broth, cover and simmer on medium-low heat for 30 minutes.
• Meanwhile, season the pork chops on both sides with the remaining garlic, caraway seeds, salt and pepper. Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the pork chops and sear until browned, about 2 minutes per side. Place the pork chops on top of the kale mixture. Cover and cook for 20 minutes. Divide the pork chops among 4 plates and spoon the kale mixture over them. Serve immediately.

Steps:

• Season pork chops with salt& pepper; coat with flour.
• heat oil in a heavy saucepan.
• fry pork chops in oil, 3 mins.
• on each side, Add onions, cook for another 5 minutes turning once.
• Pour in wine& beef broth, reduce heat and simmer for 15 minutes.
• Mix cornstarch with a little bit of cold water, add to broth mixture and cook until thick& bubbly.
• Pour over pork chops and serve with rice.

Steps:

• Season chops with salt and pepper; coat with flour.
• Heat oil, add chops, fry each side 3 minutes.
• Add onions, cook 5 minutes turning chops once.
• Pour in beer and broth.
• Cover and simmer 15 minutes.
• Remove chops to a 350 degree preheated oven.
• Season sauce to taste.
• Blend cornstarch with small amount of water, stir into sauce, cook until thick and bubbly.
• Pour over pork chops and serve.