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
SPICE-RUBBED PORK CHOPS WITH CHICKPEA SIMMER
Make and share this Spice-Rubbed Pork Chops With Chickpea Simmer recipe from Food.com.
Provided by portuguese_princess
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- CHICKPEA SIMMER.
- In a large skillet, heat oil over med.
- heat; fry onion, garlic, salt, pepper and hot pepper flakes until softened, 3 minute Add chickpeas and tomatoes; bring to boil.
- Reduce heat; simmer 20 minute Stir in spinach.
- Meanwhile, combine parsley, cumin, coriander, salt, pepper and garlic; rub over chops.
- In a nonstick skillet heat oil over med-high heat; fry chops, about 10 minute Serve with chickpes mixture.
SPANISH PORK WITH CHICKPEAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servingss
Number Of Ingredients 13
Steps:
- Preheat the broiler. Toss the spring onions with 1 tablespoon olive oil and 1/2 teaspoon salt on a baking sheet; season with pepper. Broil, turning, until charred, 8 to 10 minutes (5 minutes for scallions).
- Meanwhile, combine the cumin, paprika and 1/2 teaspoon each salt and pepper in a bowl. Make a deep cut lengthwise down the center of the pork, cutting about halfway through. Open the pork like a book; cut crosswise into 4 pieces and season with the spice mixture.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the pork and cook until browned on the bottom, 5 minutes; transfer to a plate. Add the remaining 1 tablespoon olive oil and the garlic to the pot. Cook, stirring, until golden, 1 to 2 minutes. Add the tomatoes; cook, stirring occasionally, until softened, 4 minutes. Stir in the reserved tomato juices, chickpeas and roasted peppers. Add the pork browned-side up; cover and simmer until cooked through, 10 to 12 minutes.
- Remove the pork from the pot. Stir the almond butter, vinegar and oregano into the chickpea mixture. Serve with the pork and charred spring onions.
Nutrition Facts : Calories 440 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 100 milligrams, Sodium 880 milligrams, Carbohydrate 26 grams, Fiber 6 grams, Protein 42 grams
SPICE-RUBBED GRILLED PORK CHOPS
Dry rubs are also a terrific way to season pork chops. Select chops of close to an inch in thickness - nothing flimsy - then grill them over steady medium heat. We opt for rib chops over the center-cut variety when cooking outdoors because their greater fat content helps keep them moist, and we always prefer bone-in chops for their juiciness. You might add a barbecue sauce on the side with these, but we relish their crispy surface unvarnished.
Provided by Cheryl Alters Jamison
Categories Pork Marinate Fourth of July Quick & Easy Father's Day Spice Summer Grill/Barbecue
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
- Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
- Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
- Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.
PORK RUB RUBBED AND BAKED PORK CHOPS
Quick pork rub brings the flavor to these oven-baked pork chops.
Provided by Ron Perry
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet.
- Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 291.8 calories, Carbohydrate 8.4 g, Cholesterol 106.6 mg, Fat 9.5 g, Fiber 1.5 g, Protein 41.7 g, SaturatedFat 3.2 g, Sodium 1231.7 mg, Sugar 5.2 g
HONEY SPICE-RUBBED PORK TENDERLOIN
A not quite sweet but not really spicy glaze to throw on tenderloins or chops. Ive made this without the dry mustard (didnt have any) and it tasted great! You can also broil instead of grilling with no problems.
Provided by Michelle_My_Belle
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brush 2 tablespoons of the Catalina dressing over pork.
- Mix dry ingredients; rub onto pork.
- Let stand 10 min (flavor is just fine w/o marinading for long) or refrigerate up to 24 hours to marinate.
- preheat grill to medium heat.
- Place pork on grill; cover.
- Grill 20 min., turning occasionally.
- mix remaining 2 tablespoons dressing and honey.
- Brush some of the honey mixture over pork.
- Continue grilling 5 to 10 min., turning and brushing with honey mixture until pork is cooked through (160°F.).
- Let stand, covered with foil, a few minutes before slicing.
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