PORK CHOP FRICASSE
Fall off the bone tender...and the sauce...Oh my.
Provided by Monika Rosales @THEDEVOTEDCOOK
Categories Pork
Number Of Ingredients 11
Steps:
- In a large pan, brown the pork chops ( in batches) with the olive oil....about 2 mins a side
- add the rest of the ingredients, cover and simmer for about 30 mins....Yes, it's that simple...
- I served with jasmine rice and plantains....flavors are outrageous...
PORK CHOPS FRICASSE WITH GREEN PLAINTAINS
A delicious twist on pork chops.
Provided by Monika Rosales @THEDEVOTEDCOOK
Categories Pork
Number Of Ingredients 14
Steps:
- In a large skillet, put olive oil and brown pork chops on both sides.
- remove and place aside,add in the rest of the ingredients.(except the green plantain)
- then place the pork chops back in.
- peel and cut the green plantain in 1/2 inch pieces.
- add to the pork chops and combine, cover and simmer about 30 mins. stirring occasionally...serve with white rice.
PORK LOIN WITH MUSHROOM FRICASSEE
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- In a small bowl, combine the shallots, garlic, thyme, oregano, and parsley. Rub the mixture all over the pork and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Place the pork loin in a roasting pan and bake for 30 minutes.
- Remove pork from the oven, and when cool enough to touch, spread the paste all over the loin. Return the pork to the oven and cook until it has developed a crunchy crust on the outside and is cooked to your desired degree of doneness, about 25 to 30 more minutes. Remove the pork from the roasting pan to let the pork rest. Pour the juices from the meat into a fat separator. Add the meat juices only, not the fat, and the chicken stock to a small saucepan. Cook over medium-high heat until reduced to the consistency of a sauce. Meanwhile, start the Mushroom Fricassee.
- To serve, cut the pork loin into slices, pour the Mushroom Fricassee and sauce over, and serve immediately.
- Combine all ingredients in a small bowl.
- In a large skillet, melt the butter over medium heat. Add all of the sliced mushrooms and saute until just beginning to brown. Add the tomato paste and stir to incorporate. Season, to taste, with cinnamon, nutmeg, cloves, salt, and pepper. Spoon over the pork slices.
FRIED PORK CHOP
This pork chop is so good you'll say it tastes like heaven!
Provided by CHS_GRAD_2010
Categories Meat and Poultry Recipes Pork
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
- When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 12.1 g, Cholesterol 32.4 mg, Fat 10.7 g, Fiber 0.4 g, Protein 14.6 g, SaturatedFat 2.6 g, Sodium 284.4 mg
PORK, MUSHROOM, AND ARTICHOKE FRICASSEE
Not familiar with fricassee? It's a cross between a saute and a stew with a creamy pan sauce. Here, juicy pork tenderloin is teamed with mushrooms and canned artichokes, and everything is cooked in one pan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Pound pork between sheets of plastic wrap to 1/8 inch thick. Season with salt and pepper; dredge in flour, shaking off excess. Heat 1 tablespoon butter in a large skillet over medium-high. Add half of pork in a single layer and cook, flipping once, until browned, 2 to 3 minutes. Transfer to a plate. Wipe skillet clean and repeat with 1 tablespoon butter and remaining pork; transfer to plate.
- Add remaining 1 tablespoon butter and mushrooms to skillet; season with salt. Cook, stirring occasionally, until golden, about 8 minutes. Add garlic; cook, stirring, 1 minute more. Stir in mustard and broth; cook until reduced by half, 10 minutes. Stir in artichoke hearts and cream. Return pork and any juices to skillet; cook until thickened slightly, about 3 minutes. Stir in parsley; serve.
PORK FRICASSéE WITH MUSHROOMS AND CARROTS
Steps:
- In a kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it as it is browned to a large bowl. Pour off the fat from the kettle, return the pork to the kettle with the onion, the celery, the bay leaf, the broth, and the water, and simmer the mixture, uncovered for 1 1/2 hours, or until the pork is tender. Add the carrots, simmer the mixture, covered for 15 minutes, or until the carrots are tender, and transfer the pork and the carrots with tongs to a bowl. Strain the mixture through a fine sieve into a bowl return the cooking liquid to the kettle, and boil it until it is reduced to about 3 cups.
- In a large heavy skillet cook the mushrooms in the butter over moderate heat, stirring occasionally, until most of the liquid the mushrooms give off is evaporated, sprinkle the mixture with the flour, and cook it over moderately low heat, scraping up the brown bits, for 3 minutes. Stir in the cream, stirring until the mixture is combined well, add the mushroom mixture to the cooking liquid, and simmer the sauce, stirring, until it is thickened. Stir in the lemon juice, the pork, the carrots, salt and pepper to taste . The fricassee may be made 2 days in advance and kept covered and chilled. Stir in the parsley and serve the fricassee over the paprika rice.
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- Preheat the oven to 400°. Season the pork chops on both sides with salt. Brush each chop with 1 teaspoon of the mustard; generously sprinkle all over with coarsely ground black pepper.
- In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the pork chops and cook over moderate heat, turning once, until golden, about 6 minutes. Transfer the chops to a baking sheet and roast for 12 minutes, until cooked through; keep warm.
- Meanwhile, pour off the fat from the skillet. Add 1/4 cup of water and cook over high heat for 1 minute, scraping up any browned bits from the bottom of the pan. Pour the pan juices into a cup and wipe out the skillet.
- Heat 2 tablespoons of the olive oil in the skillet. Add all but 1 tablespoon of the shallots and cook over moderately high heat until softened, 3 minutes. Add the vinegar and cook until nearly evaporated, about 30 seconds. Add the wine and cook until nearly evaporated, about 2 minutes. Add the cream and cook over moderately high heat until slightly reduced, about 2 minutes. Add the remaining 4 teaspoons of mustard, the reserved pan juices and half of the parsley. Season the sauce with salt and finely ground black pepper; keep warm.
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