Pork Chops Diablo Recipes

PORK CHOPS DIABLO

Steps:

• Season pork chops on both sides with pepper, paprika and salt; set aside. In a large saucepan over medium, heat oil. Add pork chops and cook until brown, about 3 minutes per side. Transfer chops on a plate and remove fat with a paper towel. Add chicken broth, Worcestershire sauce, brown sugar and tomato paste. Stir well and place pork chops back to the pan and spoon sauce over. Cover, reduce heat to medium-low and simmer for 45 minutes.
• Place lemon slices on pork chop, pressing gently to extract some juice and simmer for 15 minutes. Brush the chops here and there. If sauce is not thick enough, mix 2 teaspoons cornstarch in ½ cup cold water and add to the sauce. Served with mash and veggies; make.

PORK CHOPS DIABLO

Steps:

• Season pork chops on both sides with pepper, paprika and salt; set aside. In a large saucepan over medium, heat oil. Add pork chops and cook until brown, about 3 minutes per side. Transfer chops on a plate and remove fat in the pan with a paper towel.
• Add chicken broth, Worcestershire sauce, brown sugar and tomato paste to the saucepan. Stir well and place pork chops back to the pan; spoon sauce over. Cover, reduce heat to medium-low and simmer for 45 minutes.
• Place lemon slices on pork chop, pressing gently to extract some juice and simmer for 15 minutes. Brush the chops here and there. If sauce is not thick enough, mix 2 tsp. cornstarch in ½ cup cold water and add to the sauce. Served with mash and veggies; make 4 portions
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PORK TENDERLOIN DIABLO

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.
• Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.
• Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.
• Slice pork into 1/2-inch slices and serve topped with sauce.