SPANISH STYLE PORK CHOPS WITH CHORIZO AND ROASTED RED PEPPER SAUCE AND GREEN BEANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F.
- Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
- While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
- Bring 1 to 2 inches of water to a boil in another skillet with a lid.
- Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.
- Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
- Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.
- Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
- Yield: 4 servings
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Ease of preparation: easy
PEPPER PORK CHOPS
Alton Brown brines his pepper pork chops for a best-of-both-worlds result: juicy meat with plenty of flavor. He adds a pound of ice to quick-cool the brine so the pork doesn't have to wait around any longer than necessary.
Provided by Alton Brown
Time 14h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, and then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the brine and seal. Place in a plastic container and refrigerate overnight.
- Remove the chops from the brine, rinse and pat dry. Sprinkle on both sides with the remaining 2 teaspoons kosher salt and set aside.
- Place the apples in a 5 1/2- to 6-quart slow cooker.
- Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples. Add the remaining 1/2 tablespoon olive oil to the pan, followed by the onions, and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking until the pork is tender and falling away from the bone, another 4 hours and 30 minutes.
PORK CHOPS AND BEANS
This hearty combination of tender pork chops and two kinds of beans makes a satisfying supper from the slow cooker in summer or winter," assures Dorothy Pritchett of Wills Point, Texas.
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chops on both sides. Transfer to a 3-qt. slow cooker. Discard drippings, reserving 1 tablespoon drippings in skillet. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute. Stir in chili sauce, brown sugar and mustard. Pour over chops., Cook, covered, on low 4 hours or until meat is almost tender. Stir in beans. Cook, covered, 1 to 2 hours longer or until heated through.
Nutrition Facts : Calories 297 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 607mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges
PORK CHOPS WITH PEPPERS AND GREEN BEANS
This tasty dinner of pork chops, yellow and red bell peppers, and green beans can be ready in less than a half hour.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Heat a large skillet over high. Pat pork chops dry and season generously on both sides with salt and pepper. Add 1 tablespoon oil to skillet and swirl to coat. Add chops and cook until golden brown and meat has some give when pressed with your finger, about 4 minutes per side, flipping once. Transfer chops to a serving platter, cover loosely with foil, and let rest 5 minutes.
- Wipe skillet clean and heat over medium-high. Add 2 tablespoons oil, green beans, scallion whites, and ginger. Cook, stirring occasionally, until ginger and scallions are soft and green beans are crisp-tender, 3 minutes. Season with salt and pepper. Add jalapeno (if using) and scallion greens and cook, stirring frequently, 1 minute. Add peppers and cook until warmed through; season with salt and pepper. To serve, top chops with vegetables.
Nutrition Facts : Calories 360 g, Fat 22 g, Fiber 3 g, Protein 31 g
GRILLED PORK CHOPS WITH GREEN BEANS AND CHIMICHURRI
Pork, green beans and tomatoes simply grilled and served with a garlic-herb oil.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill to medium-high heat.
- Put a double layered piece of heavy-duty foil on a baking sheet or cutting board. Fold and gather the edge to form a rim all around. Toss the green beans and tomatoes on the foil with 1 tablespoon olive oil and sprinkle with salt and pepper.
- Lightly oil the grill grates. Slide the foil tray onto one side of the grill and cook, tossing occasionally, until the beans char slightly and are tender and the tomatoes begin to burst, about 15 minutes. Meanwhile, sprinkle the pork chops all over with 1/2 teaspoon each salt and pepper. Grill until the pork chops are just slightly pink near the bone, 6 minutes on the first side and 4 to 5 minutes on the second side. Transfer the pork chops to a cutting board to rest for about 5 minutes.
- Combine the herbs, vinegar, garlic, remaining 1 tablespoon olive oil and 1 tablespoon water in small food processor and pulse until herbs are coarsely chopped. Season with salt and pepper. Serve the pork chops with the green beans and tomatoes and chimichurri sauce.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
POTATOES, GREEN PEPPERS, AND PORK CHOPS
Make and share this Potatoes, Green Peppers, and Pork Chops recipe from Food.com.
Provided by Dana-MMH
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Lay pork chops in a bottom of a baking dish.
- Cover with onions, potatoes, and green peppers.
- Season with salt and pepper.
- Add tomato soup on top (you can add some water to thin it out a little bit if you like) Cover and bake at 350 degrees for at least one hour.
PORK CHOPS SMOTHERED IN GREEN BEANS
I got this dish from my mother's friend. This dish does tend to be more soupy than creamy but it also produces extremely moist pork chops.
Provided by FDADELKARIM
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees. Spray a baking pan with cook spray.
- Mix the soup, sour cream, spices, & beans together. Place the chops in the pan then pour the soup & bean mixture over the chops.
- Cook in the oven for 30 minutes or until the chops are no longer link inside. Serve hot.
Nutrition Facts : Calories 369.5, Fat 26.3, SaturatedFat 9.7, Cholesterol 74.7, Sodium 802.9, Carbohydrate 12.5, Fiber 3.2, Sugar 2.4, Protein 21.2
EASY OVEN BAKED BEANS AND PORK CHOPS
This is an easy but really tasty pork chop dish --- purchase the thicker size pork chops or you may use 2-3 larger pork steaks, the thinner chops tend to fall apart when baked as they bake too fast, if desired you can top with shredded cheddar cheese the last 15 minutes of baking, also chopped fresh garlic may be added also to the bean mixture -- this may also be cooked in a crockpot, just brown the chops firstly in a skillet.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Brown the chops in a frypan on both sides with salt, pepper and garlic powder (if using); set aside.
- Grease an Dutch oven or a oven-proof casserole dish (large enough to hold the ingredients).
- In a bowl mix together the pork and beans, chopped onion, chopped green pepper, BBQ sauce, ketchup, brown sugar and cayenne pepper (if using).
- Layer HALF of the bean mixture on the bottom of Dutch oven.
- Lay the pork chops on top of the bean mixture.
- Top with remaining bean mixture.
- Bake covered or uncovered for about 1 hour and 15 minutes, or until the chops are tender (if you prefer a thicker sauce then bake covered for half the time then finish baking uncovered).
- DELICIOUS.
Nutrition Facts : Calories 782.6, Fat 27.7, SaturatedFat 9.3, Cholesterol 199, Sodium 1512, Carbohydrate 68.3, Fiber 13.3, Sugar 19.7, Protein 67.6
SZECHUAN GREEN BEANS WITH GROUND PORK
This is a bit spicy so you may want to decrease the pepper flakes and add more at the end for taste. I made this for a pot-luck Chinese dinner that is why the serving size is for 8. Can be cut in half. Delicious over Chinese white rice.
Provided by Golden Sunflower
Categories Pork
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Steam beans 5 minutes (should be snappy not mushy).
- Combine the first 4 ingredients in a medium bowl.
- Heat oil in a large non-stick skillet over med high heat. Saute pork mixture until pork loses it's pink color - stirring to a crumble. Add steamed green beans and garlic - saute for 3-5 minutes more.
- Combine hoisin sauce, sugar, pepper flakes and soy sauce in a small bowl - stirring with a whisk to incorporate ingredients.
- Pour mixture into pan with pork and green beans. Cook another 3-5 minutes or until heated through, stirring frequently.
- Serve over hot rice - Enjoy!
Nutrition Facts : Calories 555.4, Fat 14.7, SaturatedFat 5, Cholesterol 41.1, Sodium 332.7, Carbohydrate 86.1, Fiber 4.7, Sugar 5.4, Protein 17.6
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