SWEET-AND-SAUCY PORK CHOPS
This easy weeknight dinner recipe uses sugar to create succulent, caramelized pork chops in record time.
Provided by Chris Morocco
Categories Bon Appétit Dinner Pork Quick & Easy Capers Garlic Pork Chop Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield 2 servings
Number Of Ingredients 10
Steps:
- Season pork chops with salt and sprinkle evenly with 1/2 tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won't be fully cooked); reduce heat to medium.
- Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
- Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
- Add rosemary, capers, and 1/2 cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
- Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°F).
- Transfer pork chops to plates and spoon sauce over.
PORK WITH TANGY CITRUS SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Finely grate zest from one orange into a small bowl, then squeeze 1 cup juice from oranges. Stir in lime juice. Set aside.
- Season pork with salt and pepper, then press in flour to coat, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high until shimmering. Add pork and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Reduce heat to medium and add remaining tablespoon oil. Add onion, season with salt, and cook, scraping up browned bits, until crisp-tender, 2 minutes. Add garlic and cook 1 minute, stirring.
- Add juices and zest and bring to a boil and cook until reduced by 1/4 about 3 minutes. Stir in 1 to 2 teaspoons sugar, if desired. Return pork to pan and simmer until sauce is slightly thickened, 1 to 2 minutes.
SAUTEED PORK CUTLETS
Pan-fried pork cutlets are lightly flavored with citrus and Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Place pork cutlets between two sheets of parchment paper; using a meat mallet or a small, heavy skillet, pound to 1/8 inch thick. Season both sides of pork with salt and pepper.
- Heat 2 tablespoons oil in a large saucepan over medium-high heat. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. (If pan becomes dry, add more oil.) Transfer to a platter.
- Drizzle lemon juice over pork, and sprinkle with grated Parmesan. Garnish with Parmesan curls and parsley. Serve with lemon wedges and mustard.
PORK CUTLETS
Steps:
- In a mixing bowl, beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate, covered by a piece of waxed paper or plastic wrap.
- Heat the oil in a heavy frying pan until hot. Add the cutlet, lower the heat slightly, and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, until the pork is cooked through, about 5 minutes in total. When done, the flesh will be white. Drain on a paper bag. Serve with a squeeze of lime.
- Serve with potato and leeks
SAUTEED SPICE RUBBED PORK CHOPS WITH PAN SAUCE
Steps:
- Make rub: mix all ingredients together in a small bowl or jar (You can store it for a couple of months in a tightly sealed jar.)
- Coat the chops generously with spice rub and let marinate for up to 2 hours at room temperature or overnight in the refrigerator. Let refrigerated meat come to room temperature before cooking. Scrape off any excess rub and pat the chops dry.
- In a large, heavy skillet, heat the oil over high heat. When the pan is hot enough to sear the chops but not burn them, add the chops. They should make a gentle hissing sound when they hit the pan, not an explosive sputter. Adjust the heat if the pan seems too hot or remove the pan from the heat for 30 seconds or so (count this time as part of the overall cooking time). Sear the chops on one side for 1 to 2 minutes, or until beginning to brown lightly. Turn the chops over and sear for 1 minute more.
- Reduce the heat so that the chops continue to sizzle -- do not turn the heat so low that there are no more sizzling sounds (if the heat is too low, the chops will sweat and juices will exude from the meat and leave it dry. Cover the pan and cook for 3 to 4 more minutes more on the other side. The chops are done when the meat is firm but not hard when pressed with a finger. Better still, test them with an instant-read thermometer -- the meat should register 145 to 155 degrees and will still be acceptable at 160 degrees. For the juiciest results, remove the chops from the pan when they register 145 degrees, cover loosely with foil, and let them rest for 5 minutes or so before serving, to stabilize the juices.
- To make the pan sauce: pour off all but 1 tablespoon of fat from the pan, leaving any meat juices. Adjust the heat to medium and add garlic. Stir, cook for 30 seconds, then add remaining ingredients, scraping up any browned bits from the bottom of the pan. Bring the sauce to a boil and reduce it over high heat until it just turns syrupy. Put the pork chops back into the pan and turn them several times in the sauce to transfer the flavors -- this should take no more than 30 seconds. Serve chops with sauce
TONKATSU (FRIED PORK CUTLET WITH SPICY SAUCE)
Another take on pork tonkatsu, this one with a recipe for the sauce, in case you don't have access to Bulldog Sauce. This one is from Susan Fuller Slack's "Japanese Cooking". Restaurants in Japan that specialize in tonkatsu are very popular. A serrated bread knife is the easiest way to shred the cabbage. If you don't care for raw cabbage, it can be lightly stir fried before mounding on plates.
Provided by zeldaz51
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine ingredients for Spicy Dipping Sauce and set aside, covered, for 30 minutes for flavors to develop.
- Lightly pound the pork slices until slightly flattened. Sprinkle with salt and pepper. Coat lightly with flour.
- Combine the egg and milk in a shallow pan. Place panko in a shallow pan. Dip pork slices in egg mixture, then coat both sides of pork slices with panko and set aside on a platter.
- In a wok or shallow heavy saucepan, heat the oil to 360 degrees, or until a 1-inch cube of bread turn golden brown in 60 seconds. Fry, 2 or 3 slices at a time, 6 to 8 minutes or until golden brown and done inside. Turn once or twice for even browning. Drain cooked cutlets on paqper towels and keep warm in a 150 degree oven.
- Place a pile of shredded raw cabbage on each serving plate. Slice cooked pork piece into 1/2-inch strips, keeping pieces in original shape. Place a sliced cutlet on top of each portion of shredded cabbage, arranging pork in its original shape, as if it had not been sliced. Serve with Spicy Dipping Sauce.
More about "quick pork cutlets with tangy pan sauce recipes"
10 SAUCES FOR PORK TO INSTANTLY UPGRADE SUPPERTIME - SOUTHERN …
From southernliving.com
Author Jenna Sims
- Blackberry-Honey Mustard Sauce. We created this sweet mustard sauce to top our Pork Tenderloin Sliders. Make the pork in advance if you follow this slider recipe because it must chill for one to 12 hours before serving.
- Alabama White Sauce. Alabama White Sauce has a mayonnaise base, unlike other BBQ sauce varieties. All you have to do is whisk the ingredients together, and it's ready to serve.
- Mustard Sauce. Dijon mustard comes together with cream, chicken broth, and lemon juice to create a bright sauce for pork chops that's tangy and creamy. Top the pork chops with breadcrumbs for a crunchy texture.
- Mustard-Cream Sauce. Sour cream serves as the base for this rich sauce. Add Creole mustard for an extra kick of flavoring. In under 15 minutes, you can have a unique sauce perfect to top any meat or fish dinner.
- Eastern North Carolina Vinegar BBQ Sauce. All four ingredients, which you probably already have on hand, are needed to create this light BBQ sauce. For a simple, straightforward sauce, combine distilled white vinegar with kosher salt, crushed red pepper, and black pepper.
- Pork Tenderloin Dijon Pan Sauce. This sauce for pork tenderloin uses pan drippings to create a homemade gravy that will take your pork to new heights. Fresh herbs and shallots add a unique flavoring.
- South Carolina Mustard BBQ Sauce. Mustard BBQ sauce is an ideal combination of tangy and sweet. This straightforward sauce is only six ingredients. It's slightly sweet from the brown sugar and honey and a touch of spiciness from the cayenne and black pepper.
- Kansas City BBQ Sauce. Ketchup makes this vinegar-based sauce thicker than other recipes. Store it in the refrigerator in an airtight container for up to a week.
- Honey Barbecue Sauce. This five-ingredient sauce is guaranteed to become a staple in your kitchen, especially when you realize how easy it is to make. Combine ketchup, honey, Worcestershire sauce, and unsalted butter with some lemon slices for zest.
- Texas-Style BBQ Sauce. Add a punch of warm spices and tanginess to any meat. The smoky flavoring in this BBQ sauce helps enhance the meat's flavors. Combine Worcestershire sauces, apple cider, ketchup, chili powder, ground cumin, and brown sugar for this put-on-anything sauce.
PORK CUTLETS WITH LEMON CAPER SAUCE
From lemonsforlulu.com
4.7/5 (21)Calories 454 per servingCategory Dinner, Easy, Quick Meal
- Dredge the pork chops in the egg mixture, allow the excess to drip back into the bowl. Dip pork in flour mixture, turning to coat. Repeat with the remaining pork cutlets.
10 BEST PORK TENDERLOIN CUTLETS RECIPES | YUMMLY
From yummly.com
CREAMY GARLIC PORK CHOPS • SALT & LAVENDER
From saltandlavender.com
PERFECT PORK CHOP MARINADE - CHILI PEPPER MADNESS
From chilipeppermadness.com
THE BEST JUICY SKILLET PORK CHOPS - INSPIRED TASTE
From inspiredtaste.net
THE BEST EVER SKILLET PORK CHOPS WITH PAN GRAVY
From scrambledchefs.com
PULLED PORK WITH TANGY BARBECUE SAUCE - ONCE UPON A …
From onceuponachef.com
EASY PORK CHOPS WITH PAN SAUCE ~ THE RECIPE BANDIT
From therecipebandit.com
Cuisine AmericanCategory Dinner, Main Course, Meal IdeasServings 4
PORK BULGOGI WITH SPRING VEGETABLES RECIPE - NYT COOKING
From cooking.nytimes.com
TGIF: 47 EASY FRIDAY NIGHT DINNERS TO CELEBRATE THE END OF THE …
From msn.com
SWEET ’N’ SPICY APRICOT PORK CHOPS RECIPE | HELLOFRESH
From hellofresh.com
15 BEST CHINESE RECIPES WITH PORK CHOPS - 730 SAGE STREET
From 730sagestreet.com
CAJUN PORK CHOPS WITH CREAMY PAN SAUCE - BISCUITS & BURLAP
From biscuitsandburlap.com
PORK CHOPS WITH CRANBERRY PAN SAUCE RECIPE | HELLOFRESH
From hellofresh.com
THE 30 BEST WEEKNIGHT DINNERS YOU CAN MAKE IN 30 MINUTES OR LESS
From simplyrecipes.com
10 BEST SAUCES FOR PORK CHOPS TO MAKE THEM EVEN BETTER
From insanelygoodrecipes.com
PORK CHOPS WITH THYME PAN SAUCE RECIPE | MYRECIPES
From myrecipes.com
BAKED CREAMY GARLIC PORK CHOPS · EASY FAMILY RECIPES
From easyfamilyrecipes.com
STIR-FRIED RICE CAKES WITH PORK AND NAPA | RACHAEL RAY
From rachaelrayshow.com
PAN FRIED BONELESS PORK CHOP RECIPES : PAN FRIED KOREAN PORK …
From theblueberry-cake.blogspot.com
90 PORK DINNER RECIPES FOR ANY DAY OF THE WEEK | TASTE OF HOME
From tasteofhome.com
18 BEST SAUCES FOR PORK CUTLETS – HANGRY HANNA
From hangryhanna.com
PORK CUTLETS IN LEMON BUTTER CAPER SAUCE — SASK PORK
From saskpork.com
INSTANT POT CREAMY PORK CHOPS - ALLRECIPES
From allrecipes.com
CHULETAS GUISADAS (PUERTO RICAN STEWED PORK CHOPS)
From budgetbytes.com
25 BEST PORK CHOP RECIPES - HOW TO COOK PORK CHOPS - THE …
From thepioneerwoman.com
PORK CUTLETS (CRISPY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #pork #american #southern-united-states #dietary #low-carb #low-in-something #meat
You'll also love