APPLE GINGER PORK CHOPS
Steps:
- In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes
- Preheat oven to 350 degrees F.
- In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F.
- In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm.
- Remove chops from oven and add to the apple mixture. Serve hot.
BELL PEPPER SLAW
Provided by Food Network Kitchen
Time 15m
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
- Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.
ONION-AND-PEPPER PORK CHOPS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Dust the pork chops on both sides with the flour; season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until golden brown, 4 minutes. Flip; cook until lightly golden on the other side, 2 more minutes. Remove to a plate.
- Reduce the heat to medium high; heat the remaining 1 tablespoon olive oil in the skillet. Add the bell peppers, onion, chopped garlic, pepperoncini, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 10 minutes. Stir in the pepperoncini brine and chicken broth. Return the pork to the skillet. Reduce the heat to medium low; cook, flipping the pork halfway through, until cooked through and the liquid is reduced, 5 minutes.
- Meanwhile, preheat the broiler. Combine the butter, grated garlic and 1/4 teaspoon salt; spread on the bread. Transfer to a baking sheet and broil until toasted, 1 minute. Slice the bread and sprinkle with the parsley. Serve with the pork chops and vegetables.
HONEY-GINGER PORK WITH CARROTS AND APPLES
Mix it up in the kitchen with this pan-seared pork tenderloin in a flavorful honey-ginger sauce. Tender, juicy and easy to prepare, it's a creative dish that's sure to satisfy.
Provided by Food Network
Categories main-dish
Time 40m
Yield 6 Servings
Number Of Ingredients 8
Steps:
- Season pork with salt and pepper. Warm oil in large skillet with lid over medium-high heat; add tenderloins and cook until browned on all sides, 8-10 minutes. Remove pork to a plate and set aside.
- Return skillet to medium heat and add apple juice, honey and ginger, scraping up any browned bits on the bottom of the skillet. Stir in carrots. Return pork to skillet, nestling it into carrots. Reduce to simmer, cover and cook 5 minutes.
- Add the apples, cover, and continue to cook until the internal temperature of the pork reaches between 145°F (medium rare) and 160°F (medium) and the carrots and apple are tender, about 5 minutes. Remove the pork from the skillet and let rest 5 minutes. Meanwhile, season carrot-apple mixture with salt to taste. Slice pork and serve with carrots, apples and pan sauce.
PEPPER PORK CHOPS WITH HONEY APPLE GINGER SLAW
Steps:
- 1. Put the garlic, sugar, soy sauce, and 1 1/2 teaspoons pepper in a large self-sealing plastic bag, seal, and shake. Add the pork chops and rub them, through the bag, to work the spices into the meat. Marinate at room temperature for 20 minutes.
- 2. Julienne the apple, leaving the skin on. Toss the apples with the cabbage, lime zest and juice, and ginger together in a medium bowl. Drizzle in the honey and sesame oil and toss again. Season with salt and let sit for 10 minutes before serving.
- 3. Meanwhile, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add half the chops, shaking off excess marinade, and cook, turning once, until just cooked through, about 6 minutes. Repeat with the remaining oil and chops, wiping the skillet clean between batches.
Nutrition Facts : Calories 293, Fat 16 grams, SaturatedFat 3.5 grams, Cholesterol 68 milligrams, Sodium 1247 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 23 grams
ASIAN APPLE GINGER SLAW
Provided by Robert Irvine : Food Network
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Turn on the blender and while it's running, add one at a time through the feed tube, the vinegar, fresh ginger, garlic, parsley and mayonnaise, and blend together until a smooth paste has formed. With the power still on, pour the olive oil in a thin stream through the blender feed opening. Adjust the seasoning with salt and pepper,
- Toss together apples, cabbage and onion, and stir in enough of the dressing to coat. Gently fold in most of tomato wedges, reserving some for garnish. Taste and adjust seasoning (salt and pepper) if necessary. Serve chilled, garnished with reserved tomato wedges, and with the remaining dressing on the side.
PORK CHOPS WITH WARM FENNEL-APPLE SLAW
At my dinner table, the flavors of fall usually revolve around some combination of pork, fennel, and apples - a serendipitous trifecta of. They're a combination that I find simple to prepare and a consistently delicious hit, even with a quick preparation like this one.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a large skillet over medium-high heat with the olive oil. Season the pork chops liberally with salt and pepper and sear in the pan until deep golden brown and cooked through, about 5 minutes per side. Remove the chops to a plate and let them rest.
- Return the same skillet to medium heat and add in the fennel, onion and caraway seeds. Saute, stirring frequently, until the vegetables begin to tenderize, 3 to 4 minutes. Add the mustard, vinegar and whiskey (if using) and continue cooking until the liquids have mostly reduced, 3 to 4 minutes more. Remove the pan from the heat and stir in the grated apple and reserved fennel fronds; adjust the seasoning as needed with salt and pepper.
- Serve the pork chops over the warm fennel-apple slaw.
BREADED PORK CHOPS WITH WARM APPLE-CABBAGE SLAW
Think of this as a new, healthier (and less messy!) take on pan-fried pork chops and applesauce. We bread these low-calorie, low-fat chops in whole-wheat panko and spray them with cooking spray to get them crispy in the oven. We prefer to use McIntosh or Red Delicious apples, because they soften quicker.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Adjust oven racks to the top- and lower-third positions and preheat to 425 degrees F. Put a wire rack in a rimmed baking sheet.
- Toss the cabbage, apples, 2 tablespoons of the vinegar, olive oil, 2 teaspoons of the brown sugar, 3/4 teaspoon salt and a few grinds of black pepper together on another baking sheet. Roast on the top rack until the cabbage and apples are golden in spots and tender, 20 to 25 minutes. Remove and toss with dill, if using.
- Meanwhile, lay the pork chops between two pieces of plastic wrap and pound until about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of black pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture.
- Pour the panko crumbs out onto a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack on the prepared baking sheet. Bake on the lower rack until the pork chops are golden, crispy and cooked through, 6 to 8 minutes, flipping halfway through.
- Mix together the remaining 2 tablespoons of sour cream, 2 teaspoons water and the remaining 1 teaspoon each mustard, brown sugar and vinegar. Divide the pork chops and apple slaw among four plates; drizzle the chops with some of the sauce.
PORK CHOPS WITH SWEET AND HOT PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.
PORK CHOPS WITH VINEGAR PEPPERS
Provided by Artie Bucco
Categories Pepper Quick & Easy Dinner Vinegar Pork Chop Fall Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Heat the oil in a large skillet over medium-high heat. When the oil is very hot, pat the chops dry with paper towels. Sprinkle with salt and pepper. Cook the chops, turning once, for about 5 minutes on each side, or until browned.
- Lower the heat to medium and scatter the garlic around the chops. Cover the pan. Cook for 5 to 8 minutes more, or until the chops are just slightly pink when cut near the bone. Do not overcook, or the chops will be dry. Transfer the chops to a plate and keep warm.
- Add the peppers and the 2 tablespoons liquid to the skillet. Cook, stirring, for 1 to 2 minutes, or until the peppers are just heated through. Spoon the peppers over the chops and serve immediately.
PORK CHOPS WITH GINGER MAPLE SAUCE
An unusual combination of cinnamon, chili powder, ginger and maple syrup gives these tender pork chops simply fantastic flavor! No one will believe this recipe is lower in fat. Ruth Gooding - Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small skillet over medium-low heat, cook onion in 2 teaspoons oil until golden brown and very tender, about 10 minutes. Add ginger; cook and stir 2 minutes longer., Meanwhile, combine the chili powder, salt, pepper and cinnamon; rub over both sides of pork chops. In a large skillet over medium heat, brown chops in remaining oil for 2-3 minutes on each side., Add the broth, syrup and onion mixture. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender. Remove chops and keep warm. , Bring broth mixture to a boil; cook, uncovered, until liquid is thickened and reduced to 1/2 cup. Serve chops with rice and sauce.
Nutrition Facts : Calories 393 calories, Fat 12g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 431mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
PORK CHOPS WITH HONEY-GARLIC SAUCE
The sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. -Michelle Smith, Eldersburg, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.
Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
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