ASIAN SPICE-RUBBED PORK CHOPS W/ WILD MUSHROOM-SOY VINAIGRETTE
DH and I made this recipe from my Bobby Flay "Boy Gets Grill" cookbook last night and thought it was really good. We used a combination of mushrooms, including shiitakes, oyster, and cremini that were pre-sliced so as to cut down on prep time. Bobby says that it is important to use the best mushrooms that you can find. I thought that the peanut oil in the mushroom sauce could easily be reduced a bit, but DH thought it was fine.
Provided by Dr. Jenny
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- For the Rub: combine all the ingredients in a bowl or jar with a tight-fitting lid, and mix well. (The rub keeps well for months stored at room temperature in a jar with a tight-fitting lid).
- For the Mushrooms: Heat 3 Tb of the peanut oil in a large skillet over medium-high heat. Add the shallot, ginger, and garlic and cook, stirring until soft, about 5 minutes; do not brown. Raise the heat to high and add the mushrooms. Cook, stirring often, until soft, about 8 minutes more. (The mushrooms will give off a lot of liquid, but the high heat will help cook it away). Whisk the soy sauce, vinegar, honey, and sesame oil together in a large bowl. Gradually whisk in the remaining 1/2 cup peanut oil and season to taste with salt and pepper. Gently mix in the mushrooms (with their liquid) and cilantro. Taste for salt and pepper and set aside at room temperature. (The mushrooms can be made a few hours in advance and set aside at room temperature).
- For the Pork: Heat your grill to high. Brush the chops with oil and rub on one side with plenty of the spice rub. Grill the chops rub side down until lightly charred and crusty, 4 to 5 minutes. Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, close the grill hood, and grill until just cooked through, 6 to 7 minutes longer. Remove the chops from the grill and let rest for 5 minutes before serving. Transfer to serving plates and spoon some of the mushroom salad over each chop. Serve immediately.
Nutrition Facts : Calories 820.2, Fat 57.2, SaturatedFat 13.7, Cholesterol 195.6, Sodium 1826.4, Carbohydrate 14.8, Fiber 2.1, Sugar 9.3, Protein 61.1
CHINESE PORK CHOPS W/ PEACH SAUCE
My, Oh My!! Just can't believe how wonderful the flavors blend in this dish! Try a change from the normal pork chop dishes. You'll be glad you did!
Provided by Seasoned Cook
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drain peaches and save 1/2 cup of juice. Cut peach slices into smaller pieces and set aside.
- Salt and pepper pork chops on each side. In large skillet, fry pork chops in vegetable oil until brown. Remove chops from skillet.
- In same skillet, pour 1/2 cup of reserved peach juice, preserves, soy sauce, brown sugar, ginger and dry mustard. Stir until mixed. Stir in cut peach slices.
- Place pork chops back into skillet, having chops on bottom and simmer on very lowest heat for 35 minutes covered with a lid. Sauce will thicken as it simmers.
- Serve with sauce and peaches on top of chops. Great with rice as a side dish!
WARM WILD MUSHROOM VINAIGRETTE
Make and share this Warm Wild Mushroom Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Salad Dressings
Time 30m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium high heat. Cook shallots until tender and golden, about 5 minutes.
- Add garlic and cook just until fragrant (do not let garlic brown), about 30 seconds. Add mushrooms, salt and pepper and saute until golden, about 8 minutes.
- Drizzle with vinegar, thyme and tarragon. Cook 1 minute. Sprinkle with brandy if using. Serve warm.
- Use immediately or store, covered in the fridge for up to 3 days.
Nutrition Facts : Calories 602.5, Fat 54.7, SaturatedFat 7.6, Sodium 454.4, Carbohydrate 26.5, Fiber 2.2, Sugar 1.8, Protein 6.9
SOY CHOPS
Make and share this Soy Chops recipe from Food.com.
Provided by Jazz Lover
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fill a large skillet 1/4-inch high with water.
- Add soy sauce, pepper, garlic salt, onion, gravy and soup mix to skillet. Allow to simmer on high 5 to 8 minutes.
- Add pork chops; decrease to medium heat. Cook until brown, about 12 minutes on each side.
Nutrition Facts : Calories 265.8, Fat 14.8, SaturatedFat 5, Cholesterol 75.6, Sodium 1687.6, Carbohydrate 7, Fiber 0.9, Sugar 2.2, Protein 25.4
WW SPICE-RUBBED PORK CHOPS
Make and share this Ww Spice-Rubbed Pork Chops recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Pork
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler and coat broiler pan with cooking spray.
- In a small bowl, combine chili powder, sugar, cumin, and garlic powder. Add Worcestershire sauce and stir until paste forms.
- Rub paste onto both sides of each pork chop, place on prepared pan and boil about 4 minutes on each side until inside is no longer pink.
- Serve with string beans drizzled with fresh lemon juice.
ASIAN VINAIGRETTE
Make and share this Asian Vinaigrette recipe from Food.com.
Provided by Gardening Girl
Categories Salad Dressings
Time 10m
Yield 1/2 cup, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a container with a tight fitting lid and shake until well mixed.
SOY VINAIGRETTE
I was introduced to this recipe when I was a little girl. Our neighbor used to make it and we would drink it by the capful! (I also ate whole lemons and limes) If you enjoy pungent flavors, drizzle this over a green salad and it should hit the spot. Amounts are approximate, so adjust to your palate.
Provided by Marla Swoffer
Categories Salad Dressings
Time 3m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine all ingredient in a jar or cruet.
- (it's important to shake it well before each pour).
MOROCCAN SPICE RUBBED PORK CHOPS
Make and share this Moroccan Spice Rubbed Pork Chops recipe from Food.com.
Provided by nemokitty
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine garlic, oil, cinnamon, coriander, cumin and paprika to form a paste. Press spice mixture onto both sides of each pork chop.
- Light coat a grill or grill pan with cooking spray and heat to medium high. Grill pork until there is no trace of pink near the bone, 6-8 minutes per side. Sprinkle with salt and season with pepper to taste.
Nutrition Facts : Calories 353.8, Fat 19.2, SaturatedFat 6.1, Cholesterol 137.3, Sodium 255.8, Carbohydrate 1.1, Fiber 0.4, Sugar 0.1, Protein 41.4
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