A MESS OF PORK CHOPS WITH DIJON DRESSING
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Season chops on both sides with salt, pepper and allspice. Place thyme sprigs on each. Reserve 1 tablespoon thyme leaves. Put chops in a large bowl or container, making layers, cover and refrigerate overnight.
- Remove chops from refrigerator. Heat grill and brush grates with oil. While grill is heating, heat tablespoon of oil in a skillet, add shallots and sauté until tender and starting to brown. Stir in mustard, soy sauce, lemon juice and wine. Bring to a simmer. Season with salt and pepper. Stir in thyme leaves. Set aside.
- Grill chops - with thyme sprigs still stuck to them - just a few minutes a side until lightly browned, in more than one shift if needed, depending on size of your grill. Pile them on a platter. Warm sauce and serve alongside.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 26 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 13 grams, Sodium 785 milligrams, Sugar 1 gram, TransFat 0 grams
NEAPOLITAN RED PEPPER PORK
Provided by Guy Fieri
Time 3h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F or preheat a grill over high heat. Rub the peppers with canola oil, put them on a baking sheet and roast them in the oven until golden brown, about 45 minutes to 1 hour. They can also be grilled until blackened all over. Remove the peppers to a bowl and cover the bowl. Let rest until cool enough to handle, then remove the skin and seeds and dice. Do not rinse.
- Put a Dutch oven on the stove top over high heat, coat with some canola oil and add the capicola. Saute for 3 to 5 minutes. Season the ribs with salt and pepper and add them to the pot with 3 tablespoons of oil. Brown well on all sides, then remove them to a plate. Add the onions and saute until they are starting to caramelize, then add the garlic and cook for 1 minute more. Stir in the capers and caper juice. Mix to combine and allow the mixture to caramelize a bit more. Deglaze with the white wine. Stir in the agave, chicken stock and red wine vinegar. Bring to a boil, then add the seared ribs along with the diced peppers.
- Cover and bake for 2 hours, stirring occasionally. Remove the pork from the oven to a serving platter and serve with the sauce.
- Guy's tip: you can uncover 3/4 of the way through to allow the sauce to reduce for serving. Another alternative is to remove the Dutch oven from the oven, put the pork onto a serving platter and simmer the sauce over high heat to reduce for about 5 to 10 minutes before serving.
NEAPOLITAN PORK CHOPS
Make and share this Neapolitan Pork Chops recipe from Food.com.
Provided by johnvac52
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Brown Pork Chops in Olive Oil and Garlic.
- Remove Chops and saute mushrooms and peppers in the same pan (more oil may be necessary).
- Add remaining ingredients along with Chops and simmer covered for 1 hour.
- Serve over fettucine.
Nutrition Facts : Calories 458.4, Fat 17.2, SaturatedFat 5.2, Cholesterol 145.4, Sodium 673.8, Carbohydrate 23.4, Fiber 2, Sugar 4.4, Protein 46
PORK CHOPS PUTTANESCA
The muscular sear and smoky, crisp burnish of grilled food has immense appeal. But achieving it requires time and attention to hot coals. The grill master may scoff, but I have increasingly come to rely on my oven, sealing the deal with a slow bake after a quick sizzle atop the grill or stove. That's how I made these pork chops, with their lusty Neapolitan topping to accompany a sturdy aglianico. The slow cooking gently brings the meat to tenderness, guarding its juices. It also grants the cook nearly an hour to assemble the rest of the dinner, and what does the grill master know about that? (You might consider moving the meat away from the fire and covering the grill, but the temperature will not be as consistent and will require monitoring.) Penne or other modest macaroni dressed with just olive oil and chile flakes is excellent alongside, to share the sauce with the meat.
Provided by Florence Fabricant
Categories dinner, steaks and chops, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mash 1 clove garlic with dried oregano, 1/4 teaspoon chile flakes and salt to a paste in a mortar. Stir in 1 tablespoon olive oil and the vinegar. Spread this mixture on both sides of the pork. Set aside. Heat grill. Heat oven to 225 degrees.
- Heat remaining oil in a small skillet, add onion and sauté until translucent. Mince remaining garlic and stir in. Add tomatoes, anchovies, remaining chile flakes, olives, capers and raisins. Stir in wine and cook on low until mixture is thick, about 10 minutes. Set aside.
- Grill pork close to source of heat, turning once, until nicely browned but not cooked through, about 2 minutes per side. (You can also cook the chops in a grill pan or skillet over high heat for about 2 minutes per side). Transfer pork to a baking dish, slather with tomato mixture and place in oven for 45 minutes for medium, longer for more well done. Arrange pork on a serving platter, spoon any pan juices over it, scatter with oregano and serve.
Nutrition Facts : @context http, Calories 709, UnsaturatedFat 22 grams, Carbohydrate 9 grams, Fat 39 grams, Fiber 2 grams, Protein 73 grams, SaturatedFat 11 grams, Sodium 516 milligrams, Sugar 4 grams, TransFat 0 grams
NEAPOLITAN PORK CHOPS AND SPAGHETTI
This recipe does not take much time, it's an old stand by. Everybody in my family loves it. Try it I'm sure you will like it.
Provided by JANET JORDAN
Categories Steaks and Chops
Time 2h20m
Number Of Ingredients 12
Steps:
- 1. Put first 10 ingredients into a large saucepan.
- 2. Bring to a boil and simmer, uncovered, for 1 hour stirring occasionally.
- 3. Trim meat from chops, leaving it in large pieces. Brown on all sides in a skillet.
- 4. Add meat and drippings to sauce and simmer for 1 hour longer.
- 5. Cook and drain spaghetti. Put on hot platter and cover with pork and sauce.
- 6. Makes 4 Servings
- 7. TIP: remove bay leaf before serving
NEAPOLITAN PORK CHOPS AND SPAGHETTI
From my Granny's cookbook, "Prize Winning Recipes from Around the World." This is a lot like a recipe I used to adore from a local italian restaurant. They would let the sauce simmer a long time and it was sooooo succulent, the pork chops would just fall apart. MMMmm.
Provided by Candace Michelle 2
Categories Pork
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put first 10 ingredients in a large saucepan. Bring to a boil and simmer, uncovered, for 1 hour, stirring occasionally.
- Trim meat from chops, leaving in large pieces. Brown on all sides in a skillet. Add meat and drippings to sauce and simmer for 1 hour longer.
- Cook and drain spaghetti. Serve sauce over spaghetti.
Nutrition Facts : Calories 1299.3, Fat 64.7, SaturatedFat 19.3, Cholesterol 341.6, Sodium 1843.8, Carbohydrate 55, Fiber 4.2, Sugar 10.5, Protein 118.9
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RECIPE - NEAPOLITAN-STYLE PORK CHOPS - ACADEMIA BARILLA
From academiabarilla.it
3.5/5 (2)Category Main CoursesCuisine CampaniaTotal Time 25 mins
- Slightly flatten the chops with a meat pounder, season with salt and pepper and lightly flour them. Scorch the skin of the peppers over a grill, peel them, wash them, cut them into fairly large square pieces, and cook them in a pan with a tablespoon of oil and a pinch of salt. Put into a pan the crushed garlic and the remaining oil.
- As soon as the garlic is golden, put in the chops, brown them for some minutes on both sides, drain them, and keep hot. Add the tomato to the cooking liquid, season with salt and pepper and mix. Cook for 4 minutes, add the fresh sliced mushrooms (if dried, soaked and well wrung out), leave to gain flavor for a couple of minutes and put the chops back in.
- Continue cooking for 8-10 minutes (if the sauce tends to thicken too much, add a little water). Transfer the chops to a hot serving plate, cover them with the peppers, then the sauce and the mushrooms, and serve piping hot.
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