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 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.
CRISPY PORK CHOPS WITH ROASTED PEPPER RELISH
Steps:
- 1. Position a rack close to the broiler and preheat to high. Halve the peppers lengthwise, remove the seeds and place the peppers, cut-side down, on a broiler pan. Broil the peppers, until the skins blister and char slightly, 5 to 7 minutes. Transfer to a bowl and cover and set aside to steam, about 5 minutes more. When cool enough to handle, rinse or scrape the skin off the peppers. Dice or slice the peppers.
- 2. Toss the peppers in bowl with the cilantro, ginger, vinegar, and tk olive oil. Season with 1 teaspoon salt and some pepper. Set aside.
- 3. Mix the mustard, brown sugar, and soy sauce in a small bowl. Put the breadcrumbs on a plate or shallow bowl. Lay the pork chops on the work surface, season with salt and pepper. Then brush chops on all sides with the mustard sauce. Dredge the pork chops in the panko until evenly coated.
- 4. Pour about 1/4-inch vegetable oil in a large high-sided skillet, and heat over medium. When the oil is hot, but not smoking, add the pork chops (in batches, if needed). Cook until golden brown, turning once, about 2 to 3 minutes on each side. Drain chops on paper towels. Serve pork chops topped with the pepper relish.
Nutrition Facts : Calories 481, Fat 36 grams, SaturatedFat 7 grams, Cholesterol 57 milligrams, Sodium 460 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 23 grams
OVEN-BAKED PORK CHOPS
Enjoy oven-baked pork chops cooked in a honey and wholegrain mustard glaze with new potatoes for a deliciously easy dinner, just add your favourite veg
Provided by Anna Glover
Categories Dinner
Time 55m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes, oil, garlic and thyme on a shallow roasting tray and mix will with your hands to coat in the oil. Season well. Roast for 25 mins until the potatoes are just turning tender when pierced with a knife.
- Whisk the honey and mustard together in a small bowl. Season the pork chops with salt and pepper, then brush with half the marinade. Nestle into the potatoes on the tray, and bake for another 10 mins before turning the chops and spooning over the remaining glaze. Continue to bake for 10 more mins until cooked through.
Nutrition Facts : Calories 805 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 31 grams sugar, Fiber 7 grams fiber, Protein 46 grams protein, Sodium 1.69 milligram of sodium
PORK LOIN WITH PEPPERS
A sweet and zesty sauce perfectly flavors pork and peppers in this mouthwatering main course. The aroma while baking is unbeatable.-Jean L. Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , Arrange peppers and mushrooms around roast. Combine wine or juice and lemon juice; pour over vegetables. Bake 30 minutes longer or until a thermometer reads 160° and vegetables are tender., Remove vegetables and keep warm. Broil roast 4-6 in. from the heat for 5-7 minutes or until a crust forms. Let stand for 10 minutes before slicing. Serve with vegetables.
Nutrition Facts :
PORK CHOPS WITH ROASTED PEPPERS
Serve over Soft, Cheesy Polenta with Shredded and Sauteed Collard Greens.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Roast peppers directly over the flame of a gas-stove burner or under a broiler, turning often, until charred on all sides, about 5 minutes. Transfer to a plastic bag, and let stand 15 minutes. Peel peppers, and discard stems, seeds, and ribs. Tear flesh into thick strips.
- Heat a large cast-iron skillet over high heat. Generously season chops on both sides with salt and pepper. Brown chops on both sides, turning once, about 4 minutes total.
- Stir in garlic and capers, and cook 30 seconds, stirring to prevent garlic from burning. Add wine, and cook, stirring and scraping up browned bits as wine reduces to a glaze, about 3 minutes. Add roasted peppers.
- With pan still very hot, add vinegar, and cook 2 minutes, swirling skillet as vinegar bubbles. Reduce heat to medium. Cover, and cook until chops are cooked through and internal temperature reaches 138 degrees (they should be slightly pink inside), 4 to 5 minutes. Serve pork chops and peppers over polenta.
PORK CHOPS WITH VINEGAR PEPPERS
Provided by Artie Bucco
Categories Pepper Quick & Easy Dinner Vinegar Pork Chop Fall Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Heat the oil in a large skillet over medium-high heat. When the oil is very hot, pat the chops dry with paper towels. Sprinkle with salt and pepper. Cook the chops, turning once, for about 5 minutes on each side, or until browned.
- Lower the heat to medium and scatter the garlic around the chops. Cover the pan. Cook for 5 to 8 minutes more, or until the chops are just slightly pink when cut near the bone. Do not overcook, or the chops will be dry. Transfer the chops to a plate and keep warm.
- Add the peppers and the 2 tablespoons liquid to the skillet. Cook, stirring, for 1 to 2 minutes, or until the peppers are just heated through. Spoon the peppers over the chops and serve immediately.
PORK CHOPS WITH ROASTED PEPPERS AND POTATOES
Make and share this Pork Chops With Roasted Peppers and Potatoes recipe from Food.com.
Provided by Steph_40135
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, heat oil to med-high.
- Add pork chops and cook until browned; set aside.
- Combine potatoes, onion, and oregano in skillet.
- Stir-fry 5 minutes, stirring often.
- Add chops, chicken broth, red peppers, and black pepper.
- Heat to boil; reduce to low.
- Simmer, covered, until pork and vegetables are cooked, about 10 minutes.
- Remove pork and vegetables from seasoned broth; serve broth as a side.
ITALIAN HERB PORK CHOPS WITH ROASTED RED PEPPER ITALIAN DRESSING
Quick Recipes: Italian Herb Pork Chops with Roasted Red Pepper Italian Dressing and Garlic Butter Rice
Provided by jrgradner
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Medium heat large skillet with olive oil.
- Sprinkle each pork chop evenly with seasonings.
- Sear on both sides.
- Turn fire down and let pork chops cook covered until done on both sides.
- After pork chops are drained on both side, put on a plate and cove with dressing.
- Cook your favorite brand of garlic butter rice following directions on package.
- A pretty easy and tasty meal made within 15 minutes. Please, send us more of your quick and easy recipes to share.
Nutrition Facts : Calories 362.3, Fat 27.8, SaturatedFat 6.8, Cholesterol 75, Sodium 69.9, Carbohydrate 4.3, Fiber 0.4, Sugar 1.7, Protein 23.2
PORK CHOP AND ROASTED RED PEPPER BAKE
Tender center-cut pork chops are lightly browned, topped with roasted red peppers and a homemade mushroom white sauce, then baked to perfection.
Provided by MBC
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with foil or coat with nonstick spray. Combine flour and bread crumbs in a shallow bowl. In a small bowl, beat eggs and water together.
- In a large skillet, heat oil over medium heat. Dip chops in egg mixture, dredge in flour and crumb mixture, and arrange chops in hot skillet. Lightly brown chops until golden brown on both sides and cooked through. Remove from skillet, and place on prepared baking pan. Top chops with strips of roasted red peppers. Set aside.
- In small saucepan, melt butter over medium heat. Slowly add flour, stirring with whisk until light brown. Slowly whisk milk into flour, and continue whisking until sauce thickens. Remove from heat, and stir in mushrooms and lemon juice. Season to taste with salt and pepper. Evenly top each chop with mushroom white sauce.
- Bake in preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 599.2 calories, Carbohydrate 37.5 g, Cholesterol 140.1 mg, Fat 36.7 g, Fiber 2 g, Protein 29.4 g, SaturatedFat 11.5 g, Sodium 599.3 mg, Sugar 4.8 g
PORK CHOPS WITH ROASTED RED PEPPER CREAM
This recipe was included in an email that I received this morning from Cooks Illustrated: This recipe cooks quickly because the sauce is prepared in the same pan used to cook the chops-and the sauce will pick up valuable flavor from the browned bits left behind by the meat.
Provided by senseicheryl
Categories Pork
Time 25m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Add chops and cook until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to serving platter and tent with foil.
- Add onion to empty skillet and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 minutes. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve.
Nutrition Facts : Calories 433.4, Fat 32.2, SaturatedFat 15.3, Cholesterol 132.5, Sodium 1246, Carbohydrate 10.3, Fiber 1.4, Sugar 3, Protein 26.2
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