BROWN BUTTER PORK CHOPS WITH WALNUT ROMESCO SAUCE
Steps:
- Preheat the oven to 375 degrees F.
- For the pork chops: Pat the pork chops dry with a paper towel and season each side with a generous amount (a 4-finger pinch) of each salt and black pepper. Let rest for 10 minutes at room temperature.
- In a large skillet, heat the butter and canola oil over medium-high heat. When the oil begins to smoke, gently place the pork chops in the skillet and cook until deep golden brown, 3 to 4 minutes per side. Transfer the chops to a baking sheet and roast until just rosy in the center and an instant-read thermometer inserted into the center of a chop registers 145 degrees F, 10 to 15 minutes.
- Meanwhile, for the walnut romesco: Combine the garlic, roasted red pepper, bread, oil, Pecorino, walnuts, water, tomato paste, vinegar, salt and pepper in a food processor. Process until a finely chopped paste forms, adding more water a tablespoon at a time if needed. Transfer the sauce to a small saucepan and cook over medium-low heat, stirring often, until it is warm.
- Serve the pork chops with the warm romesco. Sprinkle with parsley if using. Enjoy!
APRICOT-WALNUT PORK CHOPS RECIPE
Dress up tender pork chops with a sweet and crunchy broiled topping in our Apricot-Walnut Pork Chops Recipe. This delicious Apricot-Walnut Pork Chops Recipe is made with apricot preserves, dried apricots, onions and walnuts.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat broiler.
- Combine all ingredients except chops.
- Place chops on broiler pan sprayed with cooking spray. Broil, 3 to 5 inches from heat, 7 min.; turn. Broil an additional 5 to 7 min. or until chops are almost done.
- Spoon nut mixture evenly over chops. Continue broiling 2 min. or until nuts are lightly toasted and chops are done (145°F). Remove chops from broiler; let stand 3 min. before serving.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
PORK CHOPS WITH ROASTED KALE AND WALNUT PESTO
This recipe makes more pesto than you will need, but the leftovers will not go to waste. Try adding a spoonful to scrambled eggs, mix with mayonnaise for a sandwich spread, toss with some hot pasta and pasta cooking water or even stir a bit into your favorite brothy soup.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Strip the kale leaves from the tough stems and discard the stems. Toss the leaves on a rimmed baking sheet with 2 tablespoons of the olive oil and 1/4 teaspoon salt, and spread them out in an even layer. Broil the greens, stirring once or twice until they turn a brighter green with bits of charred leaves, about 4 minutes. Stir in the walnuts and broil until the walnuts are fragrant but not burned, about 2 minutes. Set aside to cool. Sprinkle both sides of the chops with 1/2 teaspoon salt, 1/4 teaspoon pepper and the rosemary. Heat 2 tablespoons of the olive oil in a large skillet over medium heat and cook, turning once, until an instant-read thermometer inserted into the thickest part registers 145 degrees F, about 12 minutes. Transfer to a cutting board to rest for 5 minutes. While the chops are cooking, pulse the garlic and the cooled kale and walnuts in a food processor until chopped. Add the pepper flakes, lemon juice, 1/4 teaspoon salt and the remaining 1/2 cup olive oil and continue to process to make a slightly chunky pesto. Adjust the consistency as desired with up to 1/4 cup water. Season to taste with salt and pepper. Top each pork chop with about 2 tablespoons of the pesto and serve with a baked potato or soft polenta.
HONEY WALNUT PORK CHOPS
My dear niece, Sea Sun gets all of the credit in the world for this recipe but I've made a few change since she used chicken and pecans calling her amazing recipe, "Honey Pecan Chicken". This is as pretty as a picture and the next time I make this I will take pictures. If you don't try this you will never know what you are...
Provided by Key Lime
Categories Steaks and Chops
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. 1. Preheat oven to 350 degrees.
- 2. 2. Combine the stuffing mix with 1/2 cup orange juice, boiling water, walnuts and butter. Let stand 5-10 minutes
- 3. 3. Salt and pepper both sides of the pork chops. Mound 1/2 cup of the stuffing mixture on each pork chop and press it down a little. Place a strip of bacon underneath the pork chop and bring the bacon to the top. Twist the bacon, like in the first step of tying a shoe.
- 4. 4. Place in a prepared pan or casserole dish.
- 5. 5. Mix the remaining orange juice, honey and sherry(if using). Spoon this over the pork.
- 6. 6. Bake at 350 degrees for 45-60 minutes depending on the thickness of the pork chops. I used two, two inch pork chops and my dish took 60 minutes. Baste after 20 minutes, bake for another 20 minutes and baste again. I basted the pork chops just before serving them and drizzled extra virgin olive oil on top.
- 7. I had stuffing left so I served it on the side.
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