PORK WITH SWEET ONION MARMELLATA
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.
- Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.
- About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.
PORK CHOPS WITH RED ONION CONFIT
Steps:
- Slice the onion very thinly. Melt the butter in a frying pan, add the onions, season with salt and pepper and cook gently, stirring occasionally, until soft, about 15 minutes. Add the vinegar and reduce until the liquid evaporates, about 1 minute. Remove from the heat.
- Sprinkle the pork chops with salt, pepper and sugar. Fry until golden and cooked through, about 5 minutes per side. (If they are lacking in fat, you may need to add a little oil or butter, or both, to the pan to fry them.) Serve with a spoonful of red onion confit on top.
THICK CUT MUSTARD MARINATED PORK CHOPS WITH CARAMELIZED RED ONIONS
Provided by Dave Lieberman
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Chops: Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking.
- Onions: Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes. Season with salt and pepper.
- Serve chops with little heap of onions.
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.
GRILLED PORK CHOPS AND ONIONS
Easy Pork Chops For Any Night
Provided by Food Network
Categories main-dish
Time 25m
Yield Serves 6
Number Of Ingredients 4
Steps:
- 1. In a zip-top bag or a large container with a lid, combine the pork, onions and 1 cup mojo. Seal bag and transfer to refrigerator; chill at least 3 hours, or overnight.
- 2. Prepare a grill to medium-high heat, or heat a large, lightly-greased grill pan over medium-high heat. Remove pork and onions from the marinade; discard any leftover liquid. Season pork with adobo. Cook pork until golden brown and internal temperature registers 160°F on a quick-read thermometer, basting with remaining mojo, flipping once, 15 - 20 minutes. Cook onions until soft and golden brown, about 10 minutes.
- 3. Divide pork and onions evenly among serving dishes.
- * If you do not have a self-sealing bag, be sure to use a non-reactive container such as a glass or stainless steel baking dish to marinate your chops. Do not use aluminum.
ONION-DIJON PORK CHOPS
Coated in a flavorful sauce, these chops are cooked to tender perfection. Serve with rice and carrots for a full meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm., Add the remaining ingredients to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chops to the pan. Reduce heat; cover and simmer for 3-4 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts :
RED ONION CONFIT
We served this warm confit as a garnish withFillet of Beef Balsamico
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Heat oil over low heat in a medium saute pan. Cook the onions, stirring often, until very soft, 15 to 20 minutes.
- Add wine, vinegar, water, and sugar, and raise heat to medium. Cook uncovered for about 15 minutes. Season with salt and pepper and serve.
PORK CHOPS WITH ONIONS
This simple dish is a great one to share with friends and family. -Taste of Home
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.
Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 433mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
PORK CONFIT
Steps:
- Combine first 8 ingredients in large bowl. Add pork; turn and rub to coat well. Cover and chill overnight.
- Preheat oven to 275°F. Place onions, garlic, thyme sprigs, and rosemary sprig in large ovenproof pot. Pat pork dry with paper towels and place atop vegetables in pot. Pour enough melted lard over pork to cover by 1 inch. Cover and place pork in oven. Roast until pork is tender, turning occasionally (keep pork covered with lard at all times), about 4 hours.
- Using slotted spoon, transfer pork to another large bowl, packing tightly. Strain liquid in pot into 4-cup measuring cup; discard solids in strainer. Allow juices to settle at bottom of cup, about 15 minutes. Carefully pour enough fat from cup over pork in bowl to cover by 1 inch. Pour juices from bottom of cup into resealable plastic freezer bag; seal and freeze to use for making thePork Cassoulet (it's also great as a sauce). Cover and refrigerate pork at least 2 weeks and up to 2 months (keep pork covered with fat).
- Rewarm pork confit to melt lard. Drain pork before using.
- *A dried herb mixture available in the spice section of many supermarkets and at specialty foods stores. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
OVEN-BRAISED PORK CHOPS WITH RED ONIONS AND PEARS
The sugar in the honey helps to caramelize the pork, onion, and pears as they oven-braise. It is a technique that works well with other roasted meats and birds as well. Just mix a little honey with the pan juices and baste or brush the roast with that during the last 10 minutes or so of roasting. For some dishes, you want the onions cut fine, so they almost disappear. Here, I cut the onions large-and the pears, too-so they keep their shape and don't fall apart. Even when ripe, Bosc pears stay firmer than most, making them just right for this dish.
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the balsamic vinegar to a boil over high heat. Adjust the heat to a gentle boil, and boil until the vinegar is syrupy and reduced to about 1/3 cup. Set aside.
- Preheat the oven to 425° F. Heat the oil in a large, heavy skillet with a flame proof handle over medium-high heat. Whack the garlic cloves with the flat side of a knife and scatter them over the oil. Cook, shaking the skillet, until brown, about 2 minutes. Lay the pork chops in and cook until the underside is browned, about 6 minutes. Remove and reserve the garlic cloves if they become more than deep golden brown before the chops are fully browned.
- Turn the chops, tuck the onion wedges into the pan, and continue cooking until the second sides of the chops are browned, about 6 minutes. Season with salt and pepper. About halfway through browning the second side, tuck the pear wedges in between the chops.
- Stir the red-wine vinegar and honey together in a small bowl, until the honey is dissolved. Pour the vinegar-honey mixture into the skillet and bring to a vigorous boil. Return the garlic cloves to the skillet if you have removed them. Place the skillet in the oven and roast until the onions and pears are tender and the juices from the pork are a rich, syrupy dark brown, about 30 minutes. Once or twice during roasting, turn the chops and redistribute the onions and pears. Handle the skillet carefully-it will be extremely hot.
- Remove the skillet from the oven. Place a chop in the center of each warmed serving plate. Check the seasoning of the onion-pear mixture, adding salt and pepper if necessary. Spoon the pears, onion, and pan juices around the chops. Drizzle the balsamic-vinegar reduction around the edge of the plate.
More about "pork chops with red onion confit recipes"
WAYS TO DRESS UP THE HUMBLE PORK CHOP - FOOD NETWORK …
From foodnetwork.ca
- Pork Chops with Green Olives and Lemon. Chops are seasoned and browned on both sides, then cooked down in a mixture of white wine, tart preserved lemon and briny green olives.
- Pork Chops with Braised Lentils. Savoury veggie-studded lentils are topped with tender and juicy pork chops, accompanied by a warm apple compote for a hint of sweetness.
- Honey and Maple-Brined Pork Chops. Accompanied by garlicky sauteed kale and homemade apple-onion chutney, these juicy, citrus-infused pork chops make for a truly unforgettable meal.
- Giada De Laurentiis’ Parmesan Crusted Pork Chops. Giada’s speedy pork chop recipe uses pre-seasoned Italian-style breadcrumbs to add a hearty dose of fragrant flavour without any extra work.
- Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach. Good news: stuffing doesn’t have to involve bread. Pork chops (or try your hand at chicken breast) are sliced and filled with a low-carb Mediterranean veggie filling.
PORK CHOPS WITH RED ONION CONFIT : RECIPES - COOKING …
From cookingchanneltv.com
Servings 2Total Time 30 minsCategory Main-DishCalories 444 per serving
OUR MOST POPULAR PORK RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
INSTANT POT PORK CHOPS | HOW TO MAKE OUR HOMESTYLE RECIPE
From tasteofhome.com
BEST FRENCH ONION PORK CHOPS RECIPE - DELISH
From delish.com
OVEN-BRAISED PORK CHOPS WITH RED ONION & PEAR | TLN
From tln.ca
OVEN-BRAISED PORK CHOPS WITH RED ONION AND PEARS - LIDIA
From lidiasitaly.com
PORK CHOP WITH ROSEMARY AND RED ONION RECIPE - BBC …
From bbc.co.uk
35-MINUTE PORK CHOPS WITH BALSAMIC RED ONIONS …
From cooksmarts.com
PAN-GRILLED PORK CHOPS WITH RED ONIONS | WILLIAMS SONOMA
From williams-sonoma.com
PORK CHOPS WITH RED ONION CONFIT : RECIPES : COOKING CHANNEL …
From cookingchanneltv.cel29.sni.foodnetwork.com
PORK CHOPS WITH RED ONION CONFIT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE | PORK CHOPS STUFFED WITH RED ONION CONFIT, DATES …
From nataliemaclean.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love