PORK CHOPS WITH WINE AND GARLIC
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
- Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
- Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
- Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it's very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
- Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
- Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
- Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
- Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.
PAN-SEARED PORK CHOPS W/ ROSEMARY
Make and share this Pan-Seared Pork Chops W/ Rosemary recipe from Food.com.
Provided by JelsMom
Categories Pork
Time 12m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Season pork chops with salt, rosemary, & pepper, then drizzle with olive oil.
- Place sauté pan or skillet over medium-high heat.
- Add chops and lower heat to medium.
- Cook 5-6 minutes until well browned on first side.
- Flip & cook 3-4 minutes more.
Nutrition Facts : Calories 225.8, Fat 14, SaturatedFat 4.7, Cholesterol 71.4, Sodium 630.5, Carbohydrate 0.2, Fiber 0.1, Protein 23.2
PORK CHOPS WITH RED-WINE SAUCE
A red-wine sauce made with dried fruits imparts dramatic color and a pleasing tartness to this pork-chop dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Whisk together flour, salt, pepper, and cinnamon in a small bowl; set aside 2 tablespoons. Sprinkle remaining flour mixture over pork chops, turning to coat; shake off excess.
- Heat oil in a large ovenproof skillet over medium heat until hot but not smoking. Add pork chops, and brown well, 3 to 4 minutes per side. Transfer skillet to oven; roast pork chops until they are cooked through, about 5 minutes more.
- Transfer pork chops to a plate; cover to keep warm. Place skillet over high heat; add wine, and deglaze, scraping up browned bits on bottom. Whisk reserved flour mixture into stock; pour into skillet while whisking mixture in pan. Stir in dried fruits. Continue to cook until sauce has thickened and fruits are tender, about 15 minutes more. Season with salt and pepper; serve sauce over pork chops.
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
SEARED PORK CHOPS WITH GRAPE SAUCE
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.
SKILLET PORK CHOPS WITH BLISTERED GRAPES
Pork chops make a great weeknight dinner, and this dish is no exception. It looks and feels special, but comes together in about 20 minutes with very minimal prep. Selecting bone-in pork chops is beneficial beyond appearance: The bones protect the meat to keep it moist. However, you could also use boneless chops or even chicken breasts, if you'd prefer; just be sure to reduce the cooking time accordingly.
Provided by Samantha Seneviratne
Categories dinner, snack, weeknight, meat, one pot, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
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.
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
PORK CHOPS WITH ROSEMARY-VINEGAR SAUCE
Provided by Jackie Mote Carlile
Categories Pork Sauté Dinner Vinegar Rosemary Meat Pork Chop Winter Bon Appétit California Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 Servings
Number Of Ingredients 9
Steps:
- Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour; shake off excess.
- Heat oil in heavy large skillet over medium-high heat. Add garlic; sauté until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. Add pork to skillet and sauté until brown and cooked through, about 7 minutes per side. Using tongs, transfer pork to plate. Tent with foil to keep warm. Add chicken broth, white wine, cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes. Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over pork and serve.
ROSEMARY AND RED WINE VINEGAR PORK CHOPS
Make and share this Rosemary and Red Wine Vinegar Pork Chops recipe from Food.com.
Provided by MilkAndCookies
Categories One Dish Meal
Time 25m
Yield 4 chops, 2 serving(s)
Number Of Ingredients 7
Steps:
- Lightly season pork chops with a mixture of the salt, pepper and rosemary.
- Melt butter in a pan and cook pork chops on both sides until brown and cooked through.
- Remove from pan and let rest on wood block.
- Add quartered onion to the pan and cook until the outsides are lightly browned and slightly caramelized.
- Deglaze the pan with red wide vinegar and return pork chops. Cook for a few minutes flipping to coat both sides. Serve with rice and steamed vegetables.
Nutrition Facts : Calories 753.3, Fat 41.8, SaturatedFat 15.6, Cholesterol 289.9, Sodium 563.8, Carbohydrate 5.4, Fiber 1, Sugar 2.3, Protein 83.1
ROSEMARY PORK CHOPS
Provided by Kimberly Schlapman
Categories Sauté Kid-Friendly Dinner Pork Chop Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Combine 1/2 cup of the olive oil, the vinegar, rosemary sprigs, garlic, and brown sugar in a large zip-top bag. Add the pork chops to the marinade and seal. Massage the chops in the bag to coat them well. Refrigerate for at least 2 hours to marinate.
- 2. Remove the pork chops from the marinade and pat them dry. (Discard the marinade.) Let the pork chops come to room temperature for 15 minutes. Season with salt and pepper on both sides, then dredge them in flour.
- 3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the pork and pan fry until they're cooked through, 4 to 6 minutes per side. Sprinkle the remaining rosemary on top of the chops at the very end for more flavor.
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- Put a couple of swirls of olive oil in a heavy-bottomed skillet over medium-high heat. While the pan is heating up, pat the pork dry with a paper towel and season with salt and pepper. Place the pork chops in the pan and sear until golden brown on one side, 4 to 5 minutes.
- Flip over the pork chops, add the garlic cloves, herbs, and butter, and baste the meat with the liquids in the pan for about 2 minutes. It helps to tilt the skillet as you do so. Remove the pork, garlic, and herbs, and set aside.
- Add the grapes to the same skillet and cook until they have broken down slightly and released some of their juices, 2 to 3 minutes.
- Add the chicken stock and red wine. Bring to a boil, reduce to a simmer, and cook until the liquid has reduced by half or to your desired consistency.
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