PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD
Steps:
- Preheat oven to 400°F.
- Prepare Swiss chard:
- Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan and wipe out skillet.
- Cook pork chops:
- Pat chops dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side.
- Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 155°F, 7 to 9 minutes. Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm.
- Make sauce:
- Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add cranberries and stock and simmer, stirring occasionally, until cranberries begin to burst, about 2 minutes. Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes. Remove from heat and stir in butter until incorporated, then season with salt and pepper.
- Assemble dish:
- While sauce is cooking, reheat chard over moderate heat, stirring. Divide among 4 plates and top with chops, then spoon sauce over.
THE BEST JUICY SKILLET PORK CHOPS
Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for our tips on which pork chops are best.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 45m
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
- Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
- After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
- Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
- Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
- Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
- Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
- While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
- Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
- Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
- Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.
Nutrition Facts : ServingSize 1 pork chop, Calories 369, Fat 14.3g, SaturatedFat 5.1g, Cholesterol 138.8mg, Sodium 767mg, Carbohydrate 11.6g, Fiber 1.4g, Sugar 4.4g, Protein 46.1g
SKILLET PORK CHOPS WITH SAUTEED SWISS CHARD (SBD P1)
From newest book. Haven't tried. A member of the beet family, Swiss Chard is a cruciferous leafy winter green that delviers a good dose of beta carotene, potassium, and fiber. When preparing chard, cut off the thicker bottom inch or so of each stem and thinly slice the rest of the stem (it's tender), and add to the leaves when cooking. Spinche and kale make good substitutes for swiss chard when you want and change of pace.
Provided by Lizzie Rodriquez
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim off ends of Swiss chard stems, tear off leaves from stems, roughly chop leaves and thinly slice stems.
- In a medium bowl, combine 2 t of the oil, half of the garlic,the lemon zest, and the rosemary. Add the pork chops and turn to coat. Season lightly with salt and pepper.
- Spray a nonstick skillet with cooking spray and heat over medium high heat. Add the pork chops and cook for 3 to 4 minutes per side, or just until cooked through (do not overcook). Transfer pork chops to a plate and cover loosely with foil to keep warm.
- Wipe out the skillet. add the remaining 2 T of oil and heat over medium heat. Add remaining garlic and cook, stirring, 30 seconds.
- Add Swiss Chard stems and cook, stirring, 1-2 minutes. Add leaves and water; toss to coat.
- Cover and cook until leaves are wilted, 3-4 minutes more. Season with salt and pepper and a squeeze of lemon juice. Serve pork chops with their juices and the chard on the side.
Nutrition Facts : Calories 645.4, Fat 37, SaturatedFat 12.8, Cholesterol 194.7, Sodium 656.4, Carbohydrate 9.2, Fiber 3.7, Sugar 2.5, Protein 67.5
SAUTEED SWISS CHARD
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 to 6 as a side dish
Number Of Ingredients 4
Steps:
- In a large saute pan, heat olive oil over medium-high heat. Add garlic and saute until pale golden color, about 1 minute. Add Swiss chard and saute until soft, but still crisp, about 5 minutes. Season with salt and pepper.;
PORK CHOPS SKILLET
It's hard to believe that Susan Taul's tender pork chops and honey-mustard sauce are so low in carbohydrates. "It's a light, easy meal that doesn't involve a lot of grease," writes the Birmingham, Alabama reader.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm. , In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm. , In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.
Nutrition Facts : Calories 237 calories, Fat 10g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 503mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
PORK CHOP SKILLET
My family loves this! Very easy to make as it is a one dish meal. Pork chops can be substituted with chicken or smoked sausage.
Provided by CHELEE
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat; cook pork chops in the melted butter until cooked through, 10 to 15 minutes. Remove pork chops from skillet and cut into bite-sized pieces.
- Pour water and long grain and wild rice mix with herbs into the same skillet; stir well. Layer pork chop pieces over rice. Pour corn over pork chops layer; top with tomatoes. Cover skillet and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes.
Nutrition Facts : Calories 469.1 calories, Carbohydrate 56.9 g, Cholesterol 74.3 mg, Fat 14.2 g, Fiber 3.7 g, Protein 31.1 g, SaturatedFat 6.4 g, Sodium 1163.8 mg, Sugar 7 g
PAN FRIED SWISS CHARD
This is a quick, easy, and tasty way to prepare fresh Swiss chard.
Provided by melanie
Categories Side Dish Vegetables Greens
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Heat a skillet over medium heat. Place the chopped bacon in the skillet and cook until the fat separates from the meat. Melt the butter in the skillet. Stir in the lemon juice and garlic paste. Add the Swiss chard to the butter mixture. When the leaves begin to wilt, place a cover on the skillet and increase heat to medium-high. Allow the chard to cook while covered for about 4 minutes. Stir the chard leaves to coat with the butter mixture. Season with salt and pepper.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 6.5 g, Cholesterol 60.5 mg, Fat 31.6 g, Fiber 1.9 g, Protein 7.4 g, SaturatedFat 13.9 g, Sodium 732.9 mg, Sugar 1.8 g
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