SAUTEED PORK CHOPS
Serve these simply prepared pork chops with our Apricot-Mustard Sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 3
Steps:
- Season 4 bone-in pork loin chops with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook pork chops until browned and cooked through, 3 to 5 minutes per side.
- Serve with Apricot-Mustard Sauce if desired.
Nutrition Facts : Calories 410 g, Fat 24 g, Protein 35 g
SAUTE PORK CHOPS
Very tender and juices pork chops. Great Sauce. I did use PanNan's method of cooking chops (Recipe #68063) Thanks - - great way of preparing Pork Chops. Served with Recipe #222479), Recipe #20498, and Recipe #42460.
Provided by Ruby15
Categories Pork
Time 53m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chops on a tray.
- Grind seasonings on both sides of the pork chops.
- Let the chops sit on the counter top for at least 30 minutes.
- Pre-heat olive oil in a large cast iron skillet.
- Cook each side until nice and golden brown.
- 1/2 to 1 inch will take 3 - 4 minutes per side.
- Remove from heat and cover with a tight fitting lid.
- Let chops sit for 8 - 10 minutes.
- Remove chops to a warm platter.
- De-glaze pan with broth, water or wine. After bring to a boil and scrapping all the bits in the skillet, turn to low and add butter.
- Serve sauce over pork chops.
PORK MILANESE WITH GARLIC SPINCAH RIGATONI
Steps:
- Brown 2 tablespoons of butter in a saute pan. Add the onion and saute then add basil. Next, add the roasted garlic, 2 tablespoons Parmesan and spinach. Add cooked pasta, season with salt and pepper and garnish with Parmesan.
- Butterfly the pork chops and pound them thin between 2 sheets of plastic wrap. Separate milk, flour, seasoned eggs and breadcrumbs into 3 separate bowls. Dip each pork chop in the milk first, then flour next eggs and last the bread crumbs. Saute until golden brown on both sides. Garnish with mesclun salad, a sprig of onion, red wine vinegar juice and olive oil.
SAUTEED BONELESS PORK CHOPS
Serve up Food Network's recipe for Sauteed Boneless Pork Chops, dredged in flour and cooked in nutty browned butter.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
- A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
- Serve with an uncooked relish. Recipe follows.
PORK MILANESE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F.
- Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
- Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
- Transfer the pork to plates and serve with lemon wedges.
PAN SAUTEED PORK CHOPS WITH GARLIC-HOISIN SAUCE
From America's Test Kitchens. It is explained as a sauce prepared in the same pan you've cooked the chops in and you scrape the browned bits into the sauce...sounds good. Please note: a reviewer didn't like these and that's fine; we are all different and like different things. The recipe is from America's Test Kitchen though. Here it is again from another person on an unrelated site http://cookbookjunkie.blogspot.com/2007/07/more-garlic-garlic-hoisin-sauce.html I felt I had to defend myself since the poster said I was lying!
Provided by Oolala
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season chops with salt and pepper and heat the oil in a saute pan.
- Once the oil is hot, saute the chops until done.
- Remove chops to a platter.
- Now for the sauce, to the same pan, add oil and garlic and cook on medium heat until fragrant; about 30 seconds.
- Stir in the broth, hoisin, vinegar, red pepper flakes and any accumulated juices from the pork platter, scrapping any browned bits and simmer until thickened, about 7 minutes.
- Spoon sauce over chops before serving.
BONELESS PORK CHOPS MILANESE
You can put these chops together, cover and refrigerate and cook at dinner time. This is a really quick and delicious recipe courtesy of Giada DeLaurentis.
Provided by Marie
Categories Pork
Time 26m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Coarsely crush the panko and place in a large shallow bowl.
- Stir the cheese into the panko.
- Lightly beat the eggs in another large shallow bowl.
- Sprinkle the pork generously with salt and pepper.
- Dip the pork, 1 piece at a time, in the egg, then dredge the pork in the crumb mixture, patting to coat completely.
- Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.
- Add the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
- Transfer to paper towels to drain.
- Transfer the pork to plates and serve with lemon wedges.
JULIA CHILD'S CASSEROLE-SAUTEED PORK CHOPS
Great easy and basic pork chop recipe. Especially great when used with a marinade. From Julia Child's Mastering the Art of French Cooking.
Provided by KellyMac6
Categories Pork
Time 50m
Yield 6 pork chops, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees.
- Dry the pork chops on paper towels.
- Heat the fat or oil in the casserole until it is moderately hot, then brown the chops, 2 or 3 at a time, on each side for 3 to 4 minutes. As they are browned transfer them to a side dish.
- Season with salt, pepper, and 1/4 teaspoons thyme if they have not been previously marinated.
- Pour the fat out of the casserole and add the butter and garlic if using.
- Return the chops to the casserole, overlapping slightly, and baste them with the butter.
- Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25 to 30 minutes.
- Turn and baste the chops once or twice.
- Remove chops to serving platter.
- Remove all but 2 Tb. of fat from the casserole and add in the white wine.
- Boil rapidly, scraping up coagulated cooking juices until you have about 1/2 cup of concentrated sauce. Pour sauce over chops.
Nutrition Facts : Calories 725.2, Fat 68, SaturatedFat 32.3, Cholesterol 139.7, Sodium 95.4, Carbohydrate 0.5, Sugar 0.2, Protein 22.6
SAUTEED PORK CHOPS MILANESE
This technique can be applied to bone-in chicken thighs (remove flesh from the bone, and pound)or an even easier option of boneless, skinless chicken breasts. Serve with warm pasta, steamed potatoes, or rice, with a little marinera sauce on both the meat and starch.
Provided by chef blade
Categories Chicken
Time 35m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 11
Steps:
- Nip into the chops where the flesh meets the bone, about 1/4".
- Cover with wax paper and GENTLY pound meat until thin, and doubled in size.
- Season meat with scant salt and pepper.
- LIGHTLY dust each side with the flour.
- Mix the herbs, crumbs and parmesan.
- Dip chops into beaten egg and DRAIN.
- Firmly push chops into bread crumbs in large plate on both sides.
- Let sit 5 minutes.
- Heat oil and butter in heavy skillet to medium high,375.
- Saute both sides of the chops until dark golden brown, total of 5 minutes, NOT overlapping in skillet Remove to oven-proof platter.
- Top each chop with one slice tomato and mozzarella.
- Place in pre-heated oven (350) for 6 to 7 minutes and serve.
Nutrition Facts : Calories 945.8, Fat 59.4, SaturatedFat 17.8, Cholesterol 220, Sodium 740.8, Carbohydrate 58.7, Fiber 3.5, Sugar 4.5, Protein 42.5
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