PORK CHOPS 'N' PIEROGI
The Polish dumplings are traditionally served as a meal, with applesauce or sour cream. This meal in one is a different way to use pierogi. -Greta Igl, Menomonee Falls, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook pierogi according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm. , In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.
Nutrition Facts : Calories 730 calories, Fat 33g fat (18g saturated fat), Cholesterol 154mg cholesterol, Sodium 1207mg sodium, Carbohydrate 72g carbohydrate (45g sugars, Fiber 5g fiber), Protein 36g protein.
PORK CHOPS WITH GLAZED APPLES AND PIEROGI
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, season the pork chops on both sides with salt and the paprika. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork chops and cook until browned, adjusting the heat as needed so the butter doesn't get too dark, about 2 minutes per side. Remove the pork to a plate.
- Add the apples and shallots to the skillet. Cook, tossing, until lightly browned, about 3 minutes. Move the apples and shallots to one side of the skillet and add the tomato paste to the other side. Cook the tomato paste, stirring, until it darkens slightly, about 1 minute. Add the vinegar, honey and thyme, then stir in 1 cup of the boiling water from the pot. Bring to a simmer and cook until the apples are tender and the sauce thickens, 8 to 10 minutes. Add a little more water, if needed.
- Meanwhile, add the pierogi to the pot of boiling water and cook as the label directs. Remove with a slotted spoon and transfer to the skillet; nestle the pork chops in the mixture. Cut the remaining 1 tablespoon butter into small pieces and stir into the sauce. Cook, stirring, until the pierogi are coated in the sauce and the pork is just cooked through, about 2 minutes. Divide among plates. Top with chives.
JAN'S PEPPERED PORK CHOPS WITH MUSHROOMS AND HERB SHERRY SAUCE
Make a weeknight special in less than 30 minutes using pork chops, fresh herbs and a splash of sherry along with a side of Idahoan Signature™ Russets Mashed Potatoes. Quick and easy but smells like a holiday feast you spent hours preparing!
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Time 25m
Yield 6
Number Of Ingredients 15
Steps:
- Press crushed pepper corns onto each side of pork chops.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions. Keep warm.
- Heat butter and olive oil in a large skillet over medium heat. Add garlic and cook until garlic begins to turn golden but not brown, 1 to 2 minutes. Add parsley, rosemary, sage, and thyme; cook for 2 minutes.
- Place pork chops in skillet and cook 5 minutes; turn. Add mushrooms; season with salt. Slowly pour in dry sherry. Cover and cook another 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer pork chops to a warm serving dish. Continue to cook mushrooms until tender, if needed. Mix together cornstarch and water; stir into skillet. Continue stirring until the sauce thickens slightly, about 1 minute.
- Pour mushroom sauce over chops and serve immediately with a side of Prepare Idahoan Signature™ Russets Mashed Potatoes.
Nutrition Facts : Calories 540.4 calories, Carbohydrate 39.1 g, Cholesterol 108.9 mg, Fat 24.8 g, Fiber 2.8 g, Protein 40.8 g, SaturatedFat 9.3 g, Sodium 1143 mg, Sugar 0.7 g
PORK CHOPS AND PIEROGIES FOR 2
Make and share this Pork Chops and Pierogies for 2 recipe from Food.com.
Provided by katie in the UP
Categories German
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook pierogies according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm.
- In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogies. Add pork chops and pierogies to skillet; stir to coat.
Nutrition Facts : Calories 524, Fat 31.5, SaturatedFat 17.5, Cholesterol 125.1, Sodium 816, Carbohydrate 40.7, Fiber 2.6, Sugar 34.6, Protein 20.2
POTATO AND GARLIC PIEROGI
This garlicky and cheesy pierogi is the perfect comfort food to accompany our Pork Chops with Onion Compote.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Simmer potatoes and garlic in salted water until tender, about 10 minutes. Drain, and pass hot potatoes and garlic through a ricer or a food mill. Stir in cheese and 4 tablespoons butter, then the cream. Season with salt and pepper.
- Place 1 heaping tablespoon potato mixture onto center of bottom half of each round. Brush edges with water. Fold top half over filling, and press to force out air and seal. Repeat.
- Bring remaining tablespoon butter and the water to a simmer in a large nonstick skillet over medium heat. Add pierogi, cover, and steam for 4 minutes. Uncover, and brown until golden, about 3 minutes per side. Top with chives.
GRANDMA'S SUNDAY DINNER PORK AND KRAUT PIEROGIES
My hubby and I both had Polish grandparents, and both of us have cherished memories of Sunday dinner with them. But each of us agrees that one of our favorite dinners hands down included pierogies of some type. Here is one of them which included pork and sauerkraut in the recipe. So incredibly delicious!
Provided by Rene Stevens
Categories Savory Pies
Time 1h20m
Number Of Ingredients 17
Steps:
- 1. Mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a stand mixer with a dough hook for this, but be careful not to overbeat.
- 2. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size. (You may have to make two batches for this filling)
- 3. Roll dough out to 1/8 inch thickness using floured surface. Cut out rounds of 4 to 6 inches. (I use a large sized tuna can with both ends cut out)
- 4. Using 2 T. bacon drippings, brown ground pork til no longer pink. Add onion, garlic and apple and continue cooking, stirring, until vegetables are tender, about 10 minutes. Add sauerkraut, beer, pepper and brown sugar. Simmer till all liquid is absorbed, about 15 minutes. Add bacon, stir to combine.
- 5. Using 1 tablespoon of mixture, place on pierogi dough rounds. Fold dough over filling and crimp edges with fork.
- 6. Fill 4-6 quart saucepan with water ¾ full and add 2 tsp. salt. Bring water to full boil. Place each pierogi into boiling water, up to 6 at a time and boil vigorously until pierogies float to top.
- 7. Remove from boiling water and fry each one in melted butter til browned on each side. Serve with sour cream and additional bacon bits, if desired.
- 8. *Notes - You can also serve these with caramelized or blackened onions along with the bacon and sour cream. I have also had them only boiled and then served with browned butter instead of also frying them.
JAN'S PORK CHOPS & PIEROGIES
Number Of Ingredients 9
Steps:
- In a bowl, mix together soup, water, spinach, onion and peppers, if using. Spread some of soup mixture in the bottom of a large slow cooker. Season pork chops with salt and pepper; arrange over soup mixture. Top with remaining soup mixture. Cover and cook on low setting for 4 hours. Shortly before serving, turn slow cooker to high setting. Add frozen pierogies to slow cooker, pushing them down into sauce. Cover and cook on high setting for about 20 minutes, until pierogies are cooked through. Top pierogies with a little sour cream, if desired.Tip: For best results when cooking in a slow cooker, be sure the crock is filled at least half full and no more than two-thirds full.
Nutrition Facts : Nutritional Facts Serves
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