PORK CHOPS AND APPLE SHEET PAN DINNER
Pork and apples are the perfect pair in this quick and easy sheet-pan meal. With little prep time and minimal clean up, this dinner will become a weeknight favorite.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the parsnips in the center of the baking sheet and drizzle generously with olive oil, sprinkle with salt and pepper and toss with 3 sprigs of thyme. Spread the parsnips into an even layer leaving an empty space on both sides. Roast until the parsnips become tender and begin to brown in spots, about 20 minutes. Use tongs to give the parsnips another toss.
- Remove the baking sheet from the oven and push the parsnips closer together in the center of the pan. Core the apple and cut it into 1/2-inch-thick slices. Place the apples on one side of the parsnips, drizzle with olive oil and sprinkle with the cinnamon. Pick the leaves from the remaining 2 sprigs thyme and sprinkle them on top of the apples. Lay the pork chops on the other side of the parsnips and brush with the Dijon mustard. Sprinkle each chop with the herbes de Provence and a pinch of salt and pepper.
- Return the baking sheet to the oven and roast until the apples are soft, the parsnips are completely tender and golden brown, and the pork chops read an internal temperature of 145 degrees F, about 20 minutes more. Divide evenly between two plates, top the apples with the parsley leaves and serve.
YVONNE AND KEV'S PORK CHOPS WITH BLACK PUDDING, CHEESE AND APPLE
These are so tasty and easy to make, a great way to liven up pork chops. Serve with mashed or roast potatoes and fried onions and mushrooms with or without gravy as you prefer and some broccoli or peas. Well done Yvonne and Kev, these are gorgeous!
Provided by robd16
Categories Pork
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Turn the grill on to medium high.
- Season the pork chop with salt and pepper and grill for 4-6 minutes each side, you want the pork rind to be slightly browned and crispy.
- At the same time, grill the black pudding but only for 3-5 minutes each side.
- Put the black pudding on top of the chop, spread the apple sauce on top of that and cover with the grated cheese.
- Return to the grill until the cheese is slightly browned and bubbling.
- Wonderful!
Nutrition Facts : Calories 334.9, Fat 21.6, SaturatedFat 9.5, Cholesterol 94.2, Sodium 361.3, Carbohydrate 5.5, Fiber 0.2, Protein 28.5
BLACK PUDDING - BLOOD SAUSAGE
Black pudding, as made in the UK, is a blend of onions, pork fat, oatmeal, flavorings - and blood (usually from a pig). As long as animals have been slaughtered to provide food, blood sausages like black pudding have been in existence. Other varieties of blood sausage include blodpølse in Norway and Denmark, boudin noir in France, tongeworst (with added pigs tongues) in the Netherlands, zwarte pens or beuling in Belgium, blóðmör in Iceland, boudin rouge in Creole and Cajun areas of the US, morcela and chouriço de sangue in Portugal, morcilla in Spain and Latin America, krvavica in Eastern Europe, sângerete in Romania, prieta in Chile, rellena or moronga in Mexico, doi in Vietnam, ragati in Nepal, mustamakkara in Finland, verivorst and verikäkk in Estonia and kaszanka in Poland. Seasonings and fillers vary from maker to maker and country to country, but black pepper, cayenne pepper, mace, herbs, and coriander are frequently used flavorings. These are added to the blood, oatmeal and suet/fat mixture, which is used to fill the casings. Posted from an online source in response to a recipe request. It isn't an easily made recipe due to lack of sources for absolutely and pristinely fresh ingredients.
Provided by Molly53
Categories Grains
Time 2h
Yield 1 batch
Number Of Ingredients 9
Steps:
- Pre-heat oven to 160°C/300°F/Gas Mark 2.
- Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
- Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
- Rinse under cool running water.
- To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
- If you spot any holes in the casing at this time, discard or cut the damaged bit off.
- Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
- Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
- Fill the casings and make links by twisting the sausage two or three turns at the points where you wish them to be (a 4-inch link is a good snack or lunch size, but smaller ones make good hors d'oeuvres).
- Place into an ovenproof dish with a cover, standing in a larger dish half filled with water.
- Bake for 1½ hours.
- Allow to cool.
- Fry with bacon and eggs for breakfast or use as a part of a Mixed Grill.
Nutrition Facts : Calories 3597.3, Fat 352, SaturatedFat 194.9, Cholesterol 279.4, Sodium 7133.7, Carbohydrate 83.6, Fiber 10.5, Sugar 15.1, Protein 25.7
NEW MEXICO STYLE PORK CHOPS
Make and share this New Mexico Style Pork Chops recipe from Food.com.
Provided by MarBear
Categories One Dish Meal
Time 1h5m
Yield 6 pork chops, 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown chops in oil. Arrange in 9X13 inch baking dish and season with salt. Sprinkle rice around pork chops. Combine taco mix, tomato sauce and water. Pour over pork chops and rice. Cover tightly with foil and bake at 350 degrees for 45 minutes. Remove from oven. Sprinkle with cheese and arrange pepper rings. Cover and continue cooking for 20 minutes or until done.
- **Tip~you can use green chile strips in place of bell pepper.
Nutrition Facts : Calories 372.2, Fat 23.2, SaturatedFat 9.4, Cholesterol 76.8, Sodium 766.5, Carbohydrate 17.7, Fiber 1.1, Sugar 2.1, Protein 22.2
CREAMY PORK CHOPS
Make and share this Creamy Pork Chops recipe from Food.com.
Provided by Kaarin
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim the fat from the pork chops; brown in about 1 Tbsp oil. I like them very brown. Salt and pepper to taste.
- Whisk together the soup, milk and ranch mix and pour over the chops.
- Bring to a boil, then reduce heat and simmer, covered, 5 minutes or until done.
- Sprinkle with paprika and serve with mashed potatoes.
Nutrition Facts : Calories 384.2, Fat 19, SaturatedFat 6.7, Cholesterol 130.1, Sodium 612.6, Carbohydrate 7.7, Sugar 4.1, Protein 42.9
SPICE EM' UP PORK CHOPS
Make and share this Spice Em' Up Pork Chops recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix first 4 ingredients; dredge chops.
- Brown chops in oil on both sides.
- Cook chops 8 minutes.
- Mix sauce ingredients.
- Pour over chops.
- Cover and simmer for about 20 minutes, until chops are tender.
Nutrition Facts : Calories 519.2, Fat 29.4, SaturatedFat 7.4, Cholesterol 137.3, Sodium 496, Carbohydrate 18.5, Fiber 1.3, Sugar 9.3, Protein 43.8
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