SUCCULENT BRAISED PORK
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 3h55m
Yield 4 servings plus leftovers
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.
TUSCAN BRAISED PORK CHOPS
An aromatic sofrito flavors the pork chops. The sofrito then becomes the base for a tasty pasta sauce. The chops are served with pasta, the sauce and a robust green vegetable such as spinach or escarole. Correction: Soffrito is the correct spelling for this Italian mixture of aromatic vegetables, which is more often know by the French name, mirepoix. Sofrito is a slightly different Caribbean-Spanish mixture used for similar purposes.
Provided by Chopin Liszt
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wipe the chops with a damp paper towel and dry them.
- Brown the chops in 1/4 cup of the oil at medium/high heat in a large skillet.
- Remove the chops and set aside.
- Add the vegetables and the remaining 1/4 cup of oil to the pan.
- Caramelize the vegetables at medium heat (this is the sofrito).
- Return the chops to the pan and spoon some of the sofrito over them.
- Add the seasonings and wine.
- Cover and simmer on low heat for 30 minutes.
- Add a little water from time to time to prevent the pan from boiling dry.
- Add the tomato sauce.
- Cook covered 10 more minutes.
- Remove the chops and strain the sauce.
- Drizzle some sauce over the chops.
- Dress pasta of your choice with the remaining sauce.
BRAISED HERB PORK CHOPS
These herb-packed braised pork chops are great for entertaining because it comes together quickly and bakes for 2 hours. While visiting, my guests and I can enjoy the wonderful aroma. -Darci Truax, Billings, Montana
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 7 servings.
Number Of Ingredients 16
Steps:
- Combine the first 8 ingredients; rub over both sides of pork chops. In a Dutch oven, brown chops in oil for 2-3 minutes on each side. Remove and set aside. In the same pan, saute onions and garlic for 2 minutes. Add carrots and broth. Bring to a boil; reduce heat., Return chops to pan. Cover and bake at 325° until meat and vegetables are tender, 1-1/2 to 2 hours. If desired, thicken pan juices. Serve with potatoes and if desired, top with chopped fresh thyme. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 145°, stirring occasionally.
Nutrition Facts : Calories 284 calories, Fat 13g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 516mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
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
ITALIAN BRAISED PORK
This tender pork would also be wonderful over pasta or polenta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 4h20m
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.
- Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).
- Transfer pork to a cutting board. With 2 forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous.
Nutrition Facts : Calories 586 g, Fat 32 g, Fiber 5 g, Protein 50 g, SaturatedFat 10 g
TUSCAN PORK CHOPS
These tasty chops are elegant enough for a dinner party, but easy enough for a weeknight supper. From southern living magazine.
Provided by Loves2Teach
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.
- Cook pork chops in hot oil over medium high heat 1 to 2 minutes on each side or until golden brown.
- Remove chops from skillet.
- Add garlic to skillet, and saute 1 minute.
- Add vinegar and broth, stirring to loosen particles from bottom of skilled; stir in tomatoes and capers.
- Return pork chops to skillet; bring sauce to a boil.
- cover, reduce heat, and simmer 4-5 minutes or until pork is done.
- Serve pork chops with tomato mixture.
- Garnish, if desired.
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- Place water in a large mixing bowl and mix in salt until dissolved. Allow to come to room temperature, then place pork chops in brine and refrigerate for 30-60 minutes. Remove chops from brine, pat dry with paper towels, and season with seasoning salt and pepper.
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