SKILLET PORK CHOPS WITH ZUCCHINI
My husband and I live on a small farm with our two young sons. We're always blessed with plenty of zucchini from our garden in summer, so I try lots of different zucchini recipes. This is one of my family's favorites. -Diane Banaszak, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a shallow dish, combine the flour, 2 tablespoons cheese, salt, dill and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess., In a large skillet, brown chops on both sides in oil. Top with onions; add water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Place zucchini over the onions. Sprinkle remaining cheese over zucchini. Sprinkle with paprika. Cover and simmer for 10-15 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes.
Nutrition Facts :
PORK SAUSAGE STUFFED ZUCCHINI
Steps:
- Preheat oven to 425 degrees F.
- Coat bottom of a medium pan over medium heat with olive oil. Add onions and cook until translucent, about 4 minutes. Add garlic and cook until translucent and fragrant, about 3 minutes more. Add the sausage and cook, stirring frequently and breaking up the sausage into crumbles, until cooked through, about 5 minutes. Remove mixture from the heat and allow to cool slightly. Add oregano and Parmesan and stir to combine.
- Fill each zucchini with the sausage mixture, packing them slightly, and place on a sheet tray. Drizzle with olive oil and bake until golden brown, about 5 minutes.
PORK AND ZUCCHINI WITH ORZO
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a medium pot of salted water to a boil. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting through the meat. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick.
- Put the pork and zucchini in a large bowl. Add 2 tablespoons olive oil, the lemon zest, cumin, coriander, 1 teaspoon salt and the cayenne and toss; let sit 10 minutes.
- Meanwhile, add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl; add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon oil and 1/4 teaspoon salt; toss.
- Preheat a grill or grill pan to medium high. Grill the pork and zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges.
Nutrition Facts : Calories 457 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 675 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 36 grams
ZUCCHINI PORK DINNER
I work full-time, but I love to cook-so I need to rely on meals that are wholesome and fast. This dish deliciously combines both treats! Plus, I like the fact that it doesn't dirty a pile of pots and pans. -Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a skillet over medium heat, cook pork in oil until browned, about 5 minutes. Add onion and garlic; cook for 5 minutes or until onion is tender. Add tomato juice and seasonings; simmer, uncovered, for 5 minutes. Add the zucchini; cook and stir until crisp-tender, about 5 minutes. Serve over noodles.
Nutrition Facts : Calories 155 calories, Fat 8g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 444mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
ZUCCHINI PORK CHOP SUPPER
My mom gave me a recipe for zucchini casserole and I added the meat because I was trying to make a one-dish supper. I look forward to fresh zucchini now. -Linda Martin, Rhinebeck, New York
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine two-thirds of the stuffing mix with butter; place half in a greased 13x9-in. baking dish. In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top. , Crush remaining stuffing mix; place in a shallow bowl. Place water or milk in another shallow bowl. Dip pork chops in water or milk, then roll in stuffing crumbs. , Place pork on top of stuffing mixture. Bake, uncovered, at 350° for 1 hour or until pork chops are tender.
Nutrition Facts : Calories 559 calories, Fat 27g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 1583mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 4g fiber), Protein 18g protein.
SMOKY GRILLED PORK CHOPS AND ZUCCHINI NOODLES
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- To a large skillet, add the cracked coriander seeds, chipotle powder, cumin powder, smoked paprika and mustard powder. Toast over low heat, stirring frequently, until fragrant and just toasted, about 3 minutes. Allow to cool to room temperature, then mix with the salt.
- Heat up your grill with lump charcoal, making a hot and a slow zone. Dry the pork chops with paper towels. Evenly sprinkle the pork chops on both sides with the spice mixture.
- Drizzle the seasoned pork chops with olive oil, and then place them on the hot side of the grill. Cook for about 8 minutes per side to develop a nice crust, then move to the slow zone of the grill and put the lid down. Continue to cook until the pork chops reach 140 degrees F. Remove to a platter or cutting board. Let the chops rest for 5 to 10 minutes.
- Meanwhile, cut the zucchini into noodles with a spiral vegetable slicer on the medium setting. Alternatively, use a Japanese mandoline or a sharp chef's knife to cut the zucchini into thin planks, then into strips lengthwise.
- Toss the zucchini noodles, corn and cherry tomatoes in a large bowl with the lime juice, garlic and a drizzle of olive oil. Season with salt and pepper. Toss gently to combine, then stir in the dill and feta. Pour into a large serving bowl and serve alongside the pork chops.
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FRIED PORK CHOPS WITH GARLIC BUTTER - DIETHOOD
From diethood.com
5/5 (13)Total Time 25 minsCategory DinnerCalories 508 per serving
- Season pork chops with salt, pepper, and paprika. Cut a few slits in the fat surrounding the pork chops. This will help with keeping the chops from curling up while frying.
- Heat butter and 1 tablespoon vegetable oil in a large skillet set over medium-high heat. Add the pork chops to the hot oil and cook for 5 minutes per side, or until cooked through. Pork chops are cooked through when internal temperature reaches 140˚F. Use an instant read thermometer for best results. Also, cooking time will depend on the thickness of the pork chops; they should be up to 1/2-inch thick.
- In the meantime, prepare the garlic butter by combining butter, garlic powder, dried basil, dried parsley, and dried oregano; mash with a fork until thoroughly incorporated.
ZUCCHINI AND PORK STIR-FRY - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
Estimated Reading Time 4 mins
- In a small bowl, add pork, Shaoxing wine, 1/4 teaspoon salt, cornstarch and ginger, mix well by hand. Marinate for about 15 minutes.
- Heat wok on medium high heat until hot, add 1 tablespoon of the oil and swirl. Add marinated pork from step one and stir fry, until pork is slightly seared on the outside but not cooked through, about 30 - 40 seconds. Turn to lowest heat transfer pork to a plate, and set aside.
- Add the rest of the oil into the wok and turn the heat up to medium. Break chili peppers and add them to the wok (for less spiciness, don't break them but add them whole), add garlic and give it a stir until fragrant. Turn to medium high heat, add zucchini and stir fry for 1 minute or slightly longer, until almost cooked through. If wok is getting too hot, adjust heat while stir-frying. Add pork back into the wok, give it several stirs to mix everything, and turn to lowest heat. Add the rest of the salt and mix everything with a spatula. Add soy sauce and give it several stirs (the wok should be still hot and you should hear a sizzling sound while adding the soy sauce. If not, turn back to medium heat for the final stirs). Stop heat and transfer everything to a plate.
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