EASY MAPLE PORK CHOPS
Super easy and tasty pork chops.
Provided by JAYELLE72
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a skillet over medium-high heat. Sear the pork chops in the preheated skillet until browned, 2 to 3 minutes per side. Arrange seared chops into a casserole dish.
- Whisk maple syrup, water, onion, vinegar, Worcestershire sauce, chili powder, salt, and pepper together in a bowl to dissolve the chili powder; pour over the pork chops.
- Bake in preheated oven until the chops are no longer pink in the center, about 45 minutes.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 15.2 g, Cholesterol 87.5 mg, Fat 12.6 g, Fiber 0.3 g, Protein 34.6 g, SaturatedFat 4.9 g, Sodium 98.1 mg, Sugar 12.6 g
MARINATED SPICY PORK CHOPS
This is an easy and delicious recipe for marinating pork chops, steaks, or chicken. The marinade is prepared in minutes, and the meat can marinate in the refrigerator for up to 12 hours. For a quick dinner, I prepare the marinade in the morning before work then throw them on the grill when I get home.
Provided by REDPONYGIRL
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h30m
Yield 8
Number Of Ingredients 6
Steps:
- In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
- Preheat an outdoor grill for high heat.
- Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 179.9 calories, Carbohydrate 4.7 g, Cholesterol 65.1 mg, Fat 5.5 g, Fiber 0.3 g, Protein 26.5 g, SaturatedFat 1.9 g, Sodium 1422.9 mg, Sugar 2.5 g
MINESTRONE WITH SPRING GREENS
This hearty spring soup is loaded with familiar elements of a traditional minestrone: pancetta, diced vegetables, tiny pasta and a rich chicken broth flavored with Parmesan. For this version, we've replaced cannellini beans with lima beans and added asparagus and escarole for a bright, green touch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a dutch oven or other large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until lightly browned and tender, 4 to 6 minutes. Add the onion and celery and season with salt and pepper; cook, stirring occasionally, until tender, about 4 minutes. Add the garlic and cook until just softened, about 1 minute.
- Add the chicken broth, 2 cups water, the Parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Add the lima beans and escarole and cook until the beans are tender and the escarole is wilted, about 3 minutes. Add the ditalini, return to a gentle simmer and cook until the pasta is tender, stirring and scraping the bottom of the pot occasionally to prevent sticking, 8 to 10 minutes.
- Add the asparagus and cook until just tender, 1 to 2 minutes. The soup should be thick, but if it is too thick, add more water or chicken broth 1/2 cup at a time. Season with salt and pepper and discard the Parmesan rind. Divide among bowls; drizzle with olive oil and top with pepper and grated Parmesan.
Nutrition Facts : Calories 530, Fat 25 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 869 milligrams, Carbohydrate 57 grams, Fiber 10 grams, Sugar 3 grams, Protein 24 grams
BRAISED PORK CHOPS WITH SAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the sugar and 1/4 cup salt in a shallow bowl; whisk in 3 cups water. Pierce the pork all over with a fork, then add to the bowl and soak 10 minutes. Remove and pat dry.
- Put the flour on a plate. Season the pork with pepper, then dredge in the flour. Heat the olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook, undisturbed, until golden on the bottom, 5 minutes. Add the sage to the skillet; flip the pork chops so they rest on top of the sage. Scatter the garlic, lemon slices and pepperoncini around the pork. Cook, undisturbed, until golden on the other side, about 5 more minutes.
- Add the tomatoes, chicken broth and 1/2 cup water to the skillet and reduce the heat to medium low. Simmer, flipping the pork halfway through, until the liquid is reduced by half and the meat is tender, about 15 minutes. Serve with the couscous; top with the parsley.
Nutrition Facts : Calories 548 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 77 milligrams, Sodium 1004 milligrams, Carbohydrate 59 grams, Fiber 4 grams, Protein 39 grams
CIDER BRAISED GREENS
Steps:
- Combine the onion, cider, chicken stock, and salt in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium and add the chard and kale. Cover the pot and simmer for 10 minutes. Check the greens for tenderness, stir them, and add a little more salt. Re-cover the pot and cook until the greens are fully tender, about 4 minutes more.
CAJUN PORK TENDERLOIN WITH BRAISED GREENS
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the greens: Cook the bacon over medium heat in a large skillet until browned, about 6 minutes. Add the onion, garlic, oregano, salt, pepper flakes and tomato, and cook until vegetables are tender, about 5 minutes. Stir in the kale and 1 1/2 cups broth, cover, cook until wilted, about 8 minutes. Stir in 1/4 cup broth and vinegar, and season with salt and pepper, to taste.
- For the pork: Preheat the oven to 350 degrees F.
- Combine the Cajun spice, 1 tablespoon of the olive oil, and salt to make paste. Rub the pork with spice paste. Heat a skillet over medium-high. Add the remaining olive oil and sear the pork, turning until all sides are golden brown, about 2 to 3 minutes total. Roast until an instant-read thermometer inserted into the meat registers 150 degrees F, about 10 to 12 minutes. Set aside for 5 minutes to rest on a cutting board. Deglaze the pan with 1/2 cup chicken broth. Reduce a little and swirl in 2 tablespoons butter. Thinly slice the pork, divide among 4 plates. Drizzle with pan sauce and serve with the greens and dinner rolls or biscuits.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
SPICED PORK CHOPS
Being a widow who likes to cook big meals, I frequently invite family and friends for dinner. On busy days, I rely on this easy recipe, which I got from a dear friend. It's hearty and satisfying and always gets raves. -Joan MacKinnon, Brooklyn, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat. , In a large skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, water and brown sugar; pour over chops. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts :
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