Garlic And Vinegar Glazed Pork Chops With Scallions Recipes

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GARLIC AND VINEGAR GLAZED PORK CHOPS WITH SCALLIONS



Garlic and Vinegar Glazed Pork Chops with Scallions image

Glaze stir-fried bell peppers and slices of pork with a garlicky soy and cider vinegar sauce.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/2 cup soy sauce
1/2 cup cider vinegar
2 tablespoons brown sugar or molasses
1 tablespoon cornstarch
3 garlic cloves, finely grated
2 scallions, chopped (white and green parts)
2 tablespoons vegetable oil
3 red, yellow or orange bell peppers, or a mix, sliced
Kosher salt and freshly ground black pepper
Four 3/4-inch-thick boneless pork chops, cut into 1/4-inch-thick slices
2 cups cooked white rice, for serving

Steps:

  • Mix the soy sauce, vinegar, brown sugar, cornstarch, garlic and scallions together in a small bowl and set aside.
  • Heat the oil in a large nonstick skillet over medium-high heat. Once hot, add the bell peppers, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring constantly, until crisp-tender, about 3 minutes. Add the pork and cook, stirring constantly, 1 minute. Add the reserved soy sauce mixture and boil until the pork is cooked through and glazed, 1 to 2 minutes. Serve with rice.
  • Yield: 4 servings
  • Active Time: 10 minutes
  • Total Time: 20 minutes
  • Ease of preparation: easy
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

GARLIC PORK CHOPS WITH BALSAMIC VINEGAR



Garlic Pork Chops with Balsamic Vinegar image

The balsamic vinegar combined with the blanched and sauteed garlic makes a really nice sauce for these yummy pork chops. I found this recipe in one of the Sunset cookbooks.

Provided by Hey Jude

Categories     Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 head garlic, separated into cloves
6 pork loin chops, trimmed of fat (about 2 lbs.)
fresh ground pepper
1 tablespoon oil
1 (12 ounce) package egg noodles
1/4 cup sweet vermouth
1 tablespoon Dijon mustard
1/3 cup balsamic vinegar
salt

Steps:

  • In a medium-size pan, bring about 4 cups of water to a boil; add unpeeled garlic cloves; boil for 1 minute.
  • Drain; let cool slightly, then peel and set aside.
  • Sprinkle chops generously with pepper.
  • Heat oil in a wide frying pan over medium-high heat.
  • Add chops and cook until well browned on the bottom, 4-5 minutes; turn chops over, arrange garlic around them and continue to cook until browned on the other side, 4-5 minutes.
  • Meanwhile, in a 6-quart pan, cook noodles in 3-quarts of boiling water, just until tender to bite, 10-12 minutes; or cook according to package directions.
  • While noodles are cooking, mix vermouth and mustard; pour over browned chops.
  • Reduce heat to low, cover and cook until chops are done but still moist and slightly pink in center; cut to test (about 5 minutes).
  • Drain noodles; transfer to a warm deep platter, arrange chops over noodles; keep warm.
  • Add vinegar to sauce in pan; increase heat to medium-high and stir to scrape up browned bits.
  • Bring to a boil; boil until reduced to about 1/2 cup (2-3 minutes).
  • Season sauce to taste with salt, then spoon over chops.

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