PORK CHOPS WITH SHALLOTS AND PARSNIPS
Parsnips are an often overlooked root vegetable, but their sweet flavor pairs perfectly with the cider, shallots, and meaty chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Heat a large cast-iron or other heavy skillet over medium-high. Season chops with coarse salt and ground pepper. Using tongs, hold pork fatty edge down and cook until some fat releases, about 1 minute. Lay chops flat and add shallots. Cook until chops are browned on both sides, 8 to 10 minutes total. Transfer chops to a plate, leaving shallots in skillet.
- Reduce heat to medium. Add parsnips, apple cider, and 1 cup water. Cook until parsnips are crisp-tender, about 8 minutes. Return chops to skillet. Cook until chops are cooked through but slightly pink in center and parsnips are tender, 5 to 7 minutes. Remove from heat and swirl in vinegar.
Nutrition Facts : Calories 565 g, Fat 27 g, Fiber 4 g, Protein 44 g
HAM AND CHEESE-STUFFED PORK CHOPS WITH DIJON SAUCE (COOKING FOR 2)
Ham and Swiss cheese-stuffed pork chops are breaded and cooked to a crispy golden brown and served with a simple, zippy Dijon mustard sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 2
Number Of Ingredients 16
Steps:
- Heat oven to 400°F.
- Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone. Season chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up. Tuck 1 ham and cheese roll into each pork chop pocket.
- In shallow pan, stir flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of pork chops with flour mixture. Beat egg in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip pork chops into beaten egg; turn to coat. Dredge in bread crumb mixture, coating completely.
- In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook 4 to 5 minutes or until golden brown, turning once. Transfer to lightly greased 15x10x1-inch pan. Bake 18 to 20 minutes or until pork is no long pink (at least 145°F).
- Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until tender. Add broth and wine; cook 10 to 15 minutes or until reduced by three-fourths. Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in mustard and parsley. Remove from heat.
- Place pork chops on serving plates. Serve with sauce.
Nutrition Facts : Calories 920, Carbohydrate 48 g, Cholesterol 255 mg, Fat 7 1/2, Fiber 2 g, Protein 44 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 1810 mg, Sugar 6 g, TransFat 1 g
PORK CHOPS WITH APPLES AND SHALLOTS
Apples and pork are a classic combination; here, the apples are cooked with white wine and shallots for an even richer flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Heat broiler; set rack 4 inches from heat. In a large skillet, heat butter over medium-high. Add shallots; cook, stirring occasionally, until browned, about 5 minutes. Cover pan; reduce heat to medium. Continue cooking until shallots are soft, about 5 minutes more.
- Add apples and wine; cover, and cook until apples are beginning to soften, about 5 minutes. Uncover; cook, stirring, until most of the liquid has evaporated and apples are tender, 2 to 4 minutes more. Remove from heat; cover to keep warm.
- While apples are cooking, season pork chops generously with salt and pepper; place on a rimmed baking sheet. Broil until cooked through, 3 to 5 minutes per side. To serve, spoon warm apple mixture over chops. Serve pork chops with Wilted Spinach with Nutmeg, if desired.
PAN-SEARED PORK CHOPS WITH SAGE, DATES AND PARSNIPS
This easy dish combines sage, brown butter and dates for a blast of sweet-salty flavor. Brining the pork chops in advance ensures tenderness: You can allow them to sit in the thyme-infused brine overnight, but even two hours of marinating will improve the taste and texture of the chops. This recipe calls for parsnips, but sweet potato or roasted squash would also work well. (And if you can't find medjool dates, pitted prunes are a worthy stand-in.)
Provided by David Tanis
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Brine the chops: Put salt and sugar in a large bowl. Whisk in 4 cups water to dissolve. Add thyme sprig and pork chops. Cover and refrigerate for at least 2 hours or up to overnight. When ready to cook, remove chops from brine and pat dry. Discard brine.
- Heat oven to 350 degrees. Put a large pot of well-salted water over high heat. When it boils, add parsnips and bring to a brisk simmer. Cook until parsnips are tender, 8 to 10 minutes. Drain parsnips and keep warm.
- Meanwhile, set a large skillet over medium-high heat and add olive oil. When oil is wavy, sear chops until nicely browned, about 3 minutes per side. (Work in batches if you don't have a large skillet.)
- Transfer chops to a roasting pan or sheet pan in one layer. Bake for 10 to 15 minutes, until meat is 140 degrees when probed with an instant-read thermometer. Remove from oven and let rest while you make the sauce.
- Wipe out the skillet and return to medium-high heat. Add butter and let it begin to brown. Add sage leaves and dates, and let sizzle for about a minute. Add pepper and lemon juice, and pull off heat. Taste, and add more pepper or lemon to taste.
- To serve, place chops and a spoonful of parsnips on warm plates. Spoon butter mixture over chops and parsnips.
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- Preheat the oven to 400°. Season the pork chops with salt and pepper and dust with flour. In a skillet, heat the oil until shimmering. Add the pork and cook over high heat for 1 minute. Add the butter, reduce the heat to moderately high and cook, turning once, until the chops are browned on both sides, 8 minutes. Transfer the chops to a baking sheet and bake in the oven until an instant-read thermometer inserted at the thickest point registers 145°, about 7 minutes.
- Meanwhile, add the shallots and anise to the skillet and cook over low heat, stirring, until softened, about 8 minutes. Add the wine and reduce over moderately high heat to 1/4 cup, about 2 minutes. Add the stock and reduce by half, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute longer. Season with salt and pepper. Transfer the chops to plates and top with the sauce.
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