PORK CHOPS BAKED ON TOMATO AND ROSEMARY POTATOES
These chops are cooked on boulangere-style potatoes - thinly sliced potatoes, onions and tomatoes cooked slowly with stock and butter until they are meltingly tender. An Ainsley Harriot recipe.
Provided by English_Rose
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F Season the chops on both sides with some salt and pepper. Heat the oil in a large frying pan, add the chops and fry over a medium heat for 1-2 minutes on each side until nicely browned. Set aside on a plate.
- For the potaotes: Put the chicken broth, butter, garlic, rosemary leaves, 1/2 tsp salt and some fresh ground black pepper into a pan and bring up to a gentle simmer.
- Add the potatoes and onion and cook gently for 5-10 minutes, or until just tender when pierced with the tip of a knife but not falling apart. This will depend on your potatoes.
- Spoon half the potatoes and onions over the base of a lightly buttered 4 pint shallow ovenproof dish and cover with the sliced tomatoes and a little seasoning.
- Spoon the remaining potatoes and onions on top, season lightly and bake in the oven for 40 minutes.
- Overlap the pork chops on top of the potatoes and return them to the oven for a further 20-25 minutes, until the potatoes are tender and the chops are cooked through.
Nutrition Facts : Calories 640.8, Fat 28.7, SaturatedFat 12.5, Cholesterol 154.4, Sodium 444.5, Carbohydrate 47.8, Fiber 7, Sugar 6.4, Protein 47.6
PORK CHOPS WITH ROASTED SHALLOT, TOMATO, AND ROSEMARY RELISH
DH and I made this light-tasting, flavorful dish for dinner last night and really enjoyed it. While we followed the instructions as posted, this recipe seems very versatile and it appears as though you can cook the pork chops any way you like as the relish is made seperately. Next time, I think I will grill the chops and top with the relish. I got this recipe from the Williams-Sonoma website. The description says that "the relish improves in flavor if made 2 or 3 days before serving." However, this is not mandatory.
Provided by Dr. Jenny
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F.
- Place the shallots in a baking pan. Season with salt and black pepper and coat with nonstick cooking spray. Roast for 15 minutes. Turn over the shallots and continue to roast until soft, about 10 minutes more. Remove from the oven and let cool. Chop coarsely.
- In a bowl, combine the shallots, tomatoes, parsley, vinegar, honey, minced rosemary, and cayenne. Season to taste with salt and pepper. Set aside, or cover and refrigerate for up to 3 days.
- Heat a large fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the pork chops with salt and black pepper. Add the chops to the pan and cook until well seared on the underside, about 4 minutes. Turn and continue to cook until pale pink when cut into at the thickest point, about 3 minutes more.
- Transfer the pork chops to a warmed platter and top with the relish, dividing evenly. Garnish with rosemary sprigs and serve hot.
Nutrition Facts : Calories 255, Fat 8.6, SaturatedFat 2.9, Cholesterol 80.8, Sodium 261.4, Carbohydrate 12.2, Fiber 1, Sugar 6, Protein 31.7
PORK TENDERLOIN STEAKS WITH ROASTED TOMATO RELISH
Toss charred tomatoes, garlic and scallions with a quick vinaigrette and spoon over seared pork.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Position an oven rack 5-to-6-inches from the heat source and preheat the broiler. Line a rimmed baking sheet with foil.
- Toss the garlic, tomatoes and scallions on the baking sheet with 1 tablespoon of the oil until coated and sprinkle with salt and pepper. Broil until the vegetables are charred, flipping them once, 10 to 12 minutes. Set aside to cool.
- Slice the pork tenderloin on the bias into 4 long "steaks" and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat 2 tablespoons oil in a large skillet over medium-high heat until very hot but not smoking. Put the pork steaks in the skillet and cook, flipping once, until well browned and just a bit pink in the center, about 7 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Put each steak on a plate to rest.
- While the pork rests, core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the vinegar, Worcestershire sauce and remaining 1?4 cup oil. Season with salt and pepper. Serve the relish over the pork with crusty bread for soaking up the juices.
ROASTED ROSEMARY PORK CHOPS AND POTATOES
Flavored with rosemary and seasoned salt, Dijon mustard becomes a zesty basting sauce for Yukon gold potatoes and bone-in pork chops.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix mustard, oil, rosemary, garlic-pepper blend, seasoned salt and paprika. Reserve 1 tablespoon of the mustard mixture.
- Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.
- Roast uncovered 25 minutes. Turn and stir potato mixture. Brush pork chops with reserved 1 tablespoon mustard mixture. Add pork chops to corners of pan.
- Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.
Nutrition Facts : Calories 360, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g
BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY
This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required. Here, pork chops are seared until they're mahogany in color, then tossed in with a quick sauce of tomatoes, garlic, rosemary and anchovies. The whole mess goes in to the oven for about 15 minutes until the chops are cooked through. Don't be put off by the anchovies; they will magically melt into the sauce.
Provided by Melissa Clark
Categories dinner, easy, quick, one pot, main course
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Rinse pork chops and pat dry with a paper towel. Season generously with salt and pepper. In a large, ovenproof skillet over medium-high heat, place 1 tablespoon oil. Sear chops until well browned, 3 to 4 minutes a side. Transfer to a plate.
- Add remaining tablespoon oil to skillet and sauté onion and rosemary until onions are golden, about 5 minutes. Add garlic and cook for another minute.
- Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
- Add pork chops to skillet, spooning sauce over chops. Cover skillet and transfer to oven to bake until a thermometer inserted into center of meat reads 145 degrees, about 15 minutes. Allow chops to rest for 5 minutes in pan. If desired, serve with polenta, noodles or rice to soak up sauce.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 21 grams, Carbohydrate 27 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 1233 milligrams, Sugar 15 grams
ROASTED PORK CHOPS WITH TOMATOES, MUSHROOMS, AND GARLIC SAUCE
This recipe is one I created recently that incorporates a wonderful variety of savory flavors that will leave your mouth watering for more!
Provided by SUSHMONGER
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h15m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- In a 9x13 inch baking dish, toss tomatoes, mushrooms, garlic, and olive oil with salt and pepper to taste. Mix lightly with hands to coat all ingredients with oil, and spread the tomato-mushroom mixture to the edges of the dish, leaving the center free for the pork chops.
- Combine 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, ground coriander, oregano, marjoram, thyme, rosemary, sage, basil, garlic powder, onion powder, ground paprika, sugar, and crushed red pepper in a bowl to make a spice rub.
- Sprinkle the pork chops with the spice rub, working the rub well into both sides of the meat. Place pork chops in the center of the baking dish, surrounded by the tomato and mushroom mixture.
- Roast in preheated oven until the pork is no longer pink in the center and mushrooms are tender, about 45 to 50 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C). Transfer pork chops to a serving dish and top with roasted tomato-mushroom mixture and all pan juices to serve.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 7.1 g, Cholesterol 97.9 mg, Fat 13.3 g, Fiber 2 g, Protein 40.8 g, SaturatedFat 3.5 g, Sodium 457.3 mg, Sugar 3.5 g
GRILLED ROSEMARY PORK CHOPS
Boneless pork chops marinated in a soy sauce/brown sugar/rosemary marinade and grilled to perfection!
Provided by Steve B
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 3h20m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
- Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 272.8 calories, Carbohydrate 25.9 g, Cholesterol 65 mg, Fat 5.8 g, Fiber 1.2 g, Protein 29 g, SaturatedFat 2 g, Sodium 3655.7 mg, Sugar 20.8 g
ROSEMARY AND GARLIC SIMMERED PORK CHOPS
I was looking for something easy and tasty to make with the remaining ingredients in my apartment and this is what I came up with.
Provided by Jen
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops.
- Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown.
- Turn the heat down to low, pour in the beef broth, and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted into thickest chop reads 145 degrees F (63 degrees C).
Nutrition Facts : Calories 222.6 calories, Carbohydrate 1.4 g, Cholesterol 68 mg, Fat 13.8 g, Fiber 0.4 g, Protein 22.2 g, SaturatedFat 6.7 g, Sodium 380.8 mg, Sugar 0.3 g
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