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- 3 tablespoons (packed) golden brown sugar
- 2 tablespoons coarse kosher salt
- 4 garlic cloves, peeled, halved
- 1 1/4-inch-thick slice fresh ginger
- 1 teaspoon whole black peppercorns
- 4 8- to 9-ounce pork rib chops (1 to 1 1/4 inches thick)
- 3 tablespoons (packed) golden brown sugar
- 1/3 cup apple cider vinegar
- 1 cup low-salt chicken broth
- 3 tablespoons olive oil, divided
- 1 1/2 tablespoons butter, divided
- 1 tablespoon pure maple syrup
Combine all ingredients except pork in large saucepan; boil, stirring to dissolve salt. Chill brine, then add pork. Cover and refrigerate overnight.
Cook sugar in heavy small saucepan over medium heat until melted and deep golden brown, stirring occasionally, about 5 minutes. Add vinegar (mixture will bubble) and stir until hardened syrup dissolves, about 3 minutes. Add both broths and sage; boil until reduced to 1/3 cup, 8 to 10 minutes. DO AHEAD Sauce can be made 1 day ahead. Cover; chill.
Cook turnips in medium saucepan of boiling salted water until tender, about 8 minutes. Drain, cool, and peel. Cut turnips in half through stem end.
Heat 1 tablespoon oil in small skillet over medium heat. Add turnips, cut side down; cook without turning until golden brown on bottom, about 8 minutes. Pour off oil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 350°F. Drain pork. Pat dry with paper towels. Sprinkle pork with pepper. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Add pork; cook until brown, about 3 minutes per side. Add 1 tablespoon butter and sage to skillet; baste pork with butter. Transfer skillet to oven. Roast until thermometer inserted into center of chops registers 140°F, 10 to 15 minutes. Remove pork from oven; let rest 10 minutes.
Meanwhile, add maple syrup and 1/2 tablespoon butter to turnips and cook over medium-high heat until turnips are thickly coated, stirring frequently, about 5 minutes. Rewarm sauce.
Transfer pork and turnips to plates. Drizzle sauce over pork and serve.
Vietnamese Grilled Pork Chops
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Super easy and very tasty. This is a great weeknight main dish!
You guys…I have two things to share today. First is savory donuts. You must be familiar with sweet donuts like Nutella, strawberry, tres leches, or any kind of donuts to satisfy your sweet tooth. Ice cream donuts? Don’t know about you but I don’t think I’d ever want to try that or let my kid have an ice cream donut.
Well, just the other day, I spotted an article about savory donuts like foie gras donuts, mac-n-cheese donuts, grilled cheese donuts, or avocado donuts. Now that’s the kind of donut I will gladly finish. Savory donuts are a game changer and I just can’t stop thinking about them.
But today is not about donuts, not even close. It’s about something better because my #SundaySupper family is having pork chops tonight. I must say we rarely have pork chops…like a rare occasion. I think this may also be my first recipe on the blog featuring pork chops. When I eat out at a Vietnamese restaurant, I order one of the same four things most of the time – pho, banh mi, soupless noodle, or pork chops over rice. I am self-taught in Vietnamese cooking and only know basic ingredients to make Vietnamese food. Thankfully, I am quite familiar with Asian cuisines so it’s in my comfort zone and I always pay attention when eating in Vietnamese restaurants to get an idea about taste and presentation. So you can say I have a big love affair with Vietnamese pork chops.
I am using a basic rub recipe and fresh herbs to make these pork chops. The bone also helps add great flavor while making the chop a little more rustic. I grilled them on an electric, table-top grill to create a wonderful char and caramelization. Once I heard that first sizzle, I was counting the minutes until I could devour them. A few minutes on each side, a short rest and then they were on my plate. I was afraid the chops would be charred on the outside and undercooked inside so I cut a couple in half. As it turned out, the thick chops were better. They were nice and juicy.
Sweet and Sour Pork Chops with Stir Fried Veg
I need to emphasize how much we enjoy pork. A cheaper alternative to red meat, pork has become a staple in many households and delivers delicious moist and tender white meat. Not to mention the ridiculously sinful fatty rinds and bellies, that is all Banting approved by the way&hellip
However, if you feel that you are not one for that sort of eating plan, you might only enjoy a delicious pork chop an occasion when you can indulge in a bit of fattiness. This recipe of Sweet and Sour Pork should be on top of the what-to-do-with-pork-chops list.
It consists of tender pan fried pork chops, smothered in a flavoursome homemade sweet and sour sauce accompanied by stir fry veg and fried pineapple. It is easy to prepare, doesn&rsquot take much of your time and delivers a tasty meal for the crowds.
You also might want to order your pork chops from the talented crew at [email protected], who sent me the biggest pork chops I have ever seen in my life, to create this recipe. No kidding. Absolutely superb quality&hellip
Preheat the oven to 180 degrees Celsius and have a wok and an oven safe nonstick grill pan ready.
Ridiculously easy and super tasty, the sweet and sour sauce adds that zing needed to round up this perfect cut of meat. Thanx again to the peeps from [email protected] for perfect meats, every time!
Cider-braised pork with fennel
There are few more alluring -- and satisfying -- dishes than braises, especially now that there’s a little chill in the air. Inevitably, they’re fork-tender and flavorful, glossy with rich, aromatic sauces of stock and wine. That’s why it’s hard to resist the braised veal cheeks at Maple Drive, the pork shanks at Jar or the short ribs at Melisse. Or osso buco anywhere.
Chefs will have you believe that braising is a technique that requires years of practice, but the truth is, anyone who can brown a piece of meat and add some liquid can make a great braise.
We’re not talking Grandma’s pot roast. Once you understand a few simple principles it’s easy to create braises as elegant and flavorful as those you find in great restaurants.
As a technique, braising couldn’t be simpler. You just brown whatever it is you’re going to braise (in oil or butter), add liquids -- wine, stock or even cider or Armagnac -- cover, and cook slowly until it’s tender. Add aromatics to the liquid -- onion, carrots, herbs, spices -- and the flavors will suffuse whatever you’re braising. The simmering can happen on top of the stove or in the oven. The bonus? The marvelous aromas that fill the house as a veal shank or pork shoulder roast simmers slowly throughout a lazy afternoon.
The secret to achieving superlative braised meat dishes is twofold.
First, make sure to brown the meat really well. Use olive oil or butter, depending on the flavor you’re looking for -- or a combination, if you want the old-world richness of butter and the flavor of olive oil. Use a heavy pan, but preferably not a nonstick one so you can deglaze the pan and release all the caramelized flavor that was cooked into the braising liquid, which will become the sauce.
Second, use flavorful liquids to braise. Red or white wine and homemade stocks ensure delicious results. And don’t be afraid to raid the liquor cabinet: Vermouth, Armagnac, Cognac, Calvados -- all these can add elegance and depth of flavor to a braise.
The word “braise” comes from the French word for glowing embers. Once upon a time, braziers -- heavy, round pots with heavy lids -- were used to cook meat and vegetables slowly while suspended over coals with a small amount of liquid inside. The pots were tightly covered so the moisture -- and all the flavor -- stayed trapped inside. On top of the lid was a depression on which more hot coals could be placed, allowing the braise to cook slowly from above and below. In those days, braziers were used in place of ovens, which most people didn’t own, but braising in an oven has much the same effect.
Braising is forgiving. You can easily overcook a lamb chop, but when you braise, you can’t really make any mistakes. You could braise a shoe in veal stock and red wine and that would probably taste good. Although the process takes a couple of hours, it’s not at all labor-intensive: Once the pot is simmering on top of the stove or in the oven, the braise cooks itself.
As the braising progresses, the flavors of the meat, seasonings and aromatic vegetables infuse the cooking liquid, which can then easily be turned into a sauce. Fennel seeds, garlic and sliced fresh fennel work gorgeously with pork thyme or rosemary are naturals with lamb. Adding tomato to just about any meat takes a sauce into a different dimension. Bay leaves, mirepoix (diced onion, carrot and celery), dried fruit -- the possibilities are endless.
Making the sauce can be as simple as skimming the fat from the braising liquid, then reducing it a little (as with our cider-braised pork with fennel). Or, if it wants body, you might whisk in a little beurre manie, a bit of flour blended into softened butter with a fork. Flouring the meat before browning it achieves a similar effect, though sometimes it’s nice to brown meat without flouring it.
Braising is ideal for do-ahead cooking -- in fact, most braises are even better the next day. They’re the perfect thing to make on a weekend, when you can take your time and bask in the aromas. The next day (or a couple of days later) the flavors will have deepened, and you can breeze in after a long work day, lift off any solidified fat, reheat the dish and enjoy an amazing, warming dinner.
But last-minute types shouldn’t ignore the technique it’s a great -- and quick -- way to add a measure of glamour to winter vegetables such as kale, cauliflower, celery hearts or bok choy. You can even quickly braise fish or shellfish.
Many different meats respond well to braising. You can use a large cut such as a bottom round roast for the classic boeuf a la mode (OK, it’s a forgotten classic). For this dish, the beef is larded, then marinated in wine, garlic, onions and herbs, then braised. Or you can braise small pieces, as in stew meat. Or try something in-between: lamb or veal shanks or cut-up chicken or duck.
Where larger cuts of meat are concerned, tough or fatty ones work best. The fat in the meat is a natural baster in the long, slow cooking process that tenderizes tough cuts and melds all the flavors. For stew, using meat with enough fat is essential for ensuring tenderness.
To braise meats, choose a covered, heavy pan that isn’t too much larger than whatever you’re braising that way you won’t need too much liquid and the flavors will concentrate. Dutch ovens work well.
Braising is the ideal treatment for lamb shanks, which are wonderfully rich, meaty and inexpensive they’re terrific braised in red wine. For our version, we chose Merlot, but Cabernet, Zinfandel or Syrah would work just as well. Chicken and beef broth are combined with the wine (though straight beef broth would be fine, too). Prunes macerated in Port deepen the flavor and, along with dried apricots, add a touch of faintly North African sweetness. The result is a meltingly tender, very rich dish with a beautiful, deep, dark sauce. Serve it with couscous or mashed turnips.
When preparing lamb shanks for braising, remove any tough silver skin from the outside of the shanks. Use the tip of a small knife to loosen and pull it off. Once the shanks are seasoned and coated with flour, brown them in oil. Try to get a good even browning over the shanks the browning will give the sauce a rich color and seal the juices in the meat.
Pork pot roasts are wonderful braised, and hard cider is a natural medium. Pork butt (actually part of the shoulder) has enough fat and flavor to yield very rich, tender, delicious slices of meat when prepared this way. We garnish them with sliced braised fennel and a little fleur de sel mixed with fennel seed.
Our osso buco is a fairly classic version of everyone’s favorite veal shank dish. Pancetta and cipollini (an onion-like bulb) are sauteed, along with colorful mirepoix, and added to the shanks braising in veal stock. (You can make your own veal stock, pick up a good frozen one at a well-stocked supermarket or even substitute a good chicken stock.) We’ve foregone the traditional garnish of gremolata -- chopped parsley, garlic and lemon zest -- in favor of serving it with parsley-flecked lemon risotto.
When preparing osso buco for braising, be sure to tie a string tightly around each veal shank to hold the meat on the bone as it cooks. When turning the veal, do so gently, so the precious marrow doesn’t fall out of the bone. You want it intact, so you can scoop it out with a spoon and savor every last bit.
If you want to break out of the rut of spartan lightly steamed vegetables, try braising them. One of our favorite sides to accompany Asian-style fish or pork dishes is braised baby bok choy. It couldn’t be simpler. Slice the bok choy in half lengthwise. Heat a little peanut or canola oil in a saute pan. Place the bok choy flat side down and let it sear till it’s just a little brown. Sear on the other side, add a little chicken stock and tamari, cover and simmer until just tender. A drizzle of toasted sesame oil -- or toasted sesame seeds -- finishes it.
For a light starter, braise whole trimmed leeks in nothing more than salted water -- these don’t even need to be browned first -- then dress them in a simple vinaigrette, add a drizzle of crushed pink peppercorns, and serve them at room temperature.
Celery hearts completely change character when braised. Quarter and trim the hearts, brown them in a little butter or olive oil, add chicken stock, maybe a little white wine and a branch of thyme and simmer, uncovered, about 25 minutes, until the liquid is almost gone. They’ll be nicely glazed.
You may never settle for raw celery sticks again.
Browning the meat before braising creates a golden-brown crust that seals in the flavor. Season and flour the meat, then cook it in oil or butter over medium heat, turning it to brown evenly on all sides. To deglaze the pan, turn the heat to high and pour in a small amount of wine or stock. Stir to loosen all the small bits of caramelized meat that have stuck to the pan. Then add braising liquid and meat.
One Chap's Pantry
4 thick-cut Pork Chops (8-10 oz each)
1 Tbsp Steak Spice Rub
1/2 Tbsp Olive Oil
1/4 cup Coconut Rum
1 can Pineapple Chunks
1 Shallot, diced
3 cloves Garlic, sliced horizontal
2 tsp fresh Ginger, minced
1 Bell Pepper, diced
1 tsp Crushed Red Pepper
1 Tbsp Soy Sauce
1 tsp Granulated Sugar
2 tsp Dijon Mustard
- Rub the Steak Spice Rub on both sides of the chops. Use more Spice Rub if needed.
- Preheat the Oven to 400°F.
- Heat a large heavy skillet on high with the Olive Oil.
- Place the Chops in the skillet and let cook for 2 minutes. Do not move them while they cook.
- Flip and cook for an additional 2 minutes.
- Remove to a baking sheet and place in the oven.
- Deglaze the pan with the Coconut Rum. Be careful, as it will likely flame up.
- Add the Pineapple and Juice, as well as all the other ingredients to the pan.
- Cook for 6-8 minutes, stirring constantly, and coating the Fruit with the sauce.
- Remove the Pork Chops from the Oven (if internal temp is at 160°F) and plate.
- Pour the Sauce and Fruit over the Pork Chops.
NOTES: It appears that any recipe with Pineapple is called “Hawaiian”–though no specific “style” of cooking seems to accompany it. I prefer a pan sauce, myself. Though the pan sauce could be used as a glaze poured on pork chops cooked on the grill.
Pan Fried Pork Chops
I have to admit, we aren&rsquot that keen on eating pork. Don&rsquot get me wrong though &ndash a beautifully crispy pork belly with roasted potatoes are just the thing for a lazy Sunday lunch &ndash we just never really buy pork that much.
However, when hubby decided on a bulk pack of pork with different kinds of cuts, on our recent &ldquomonthly meat shopping&rdquo I was feeling a little un-inspirational. What on earth do I do with all this pork? What kind of flavours and spices complete a piece of pork, and how do I cook it to perfection. All of these questions started to spiral around in my head, and my confidence took a little tumble.
With this recipe of Pan Fried Pork Chops, I decided to just start at the beginning. I was tempted to try a simple yet tasty cooking method to achieve a delicious tender yet crispy pork chop. To pan fry anything for that matter is really easy &ndash you simply season your piece of meat, add oil to a pan, heat it up to scorching, and fry away for a few minutes on each side. It can&rsquot be that difficult, can it?
I used a little bit of fresh rosemary to add that herby flavor to my pork chop, with lots of black pepper. It tasted divine.
It probably is best to remove the visible fat from any meat, and taking that into consideration pork is probably the next best lean meat after chicken. Or so they say.
I have to admit, I was feeling a little bit like a pig after consuming that crispy piece of fat on that pork chop &ndash pun intended.
Weeknight Instant Pot Pork Chops with a Dijon Pan Sauce
This post is sponsored by the Ohio Pork Board. They asked me to create a post for an easy weeknight dinner so I'm bringing you these tender pork chops in a Dijon pan sauce. I used the Instant Pot pressure cooker to make them in minutes--this recipe is definitely a weeknight keeper!
This recipe comes from the cookbook Weeknight Cooking with your Instant Pot by Kristy Bernardo. I've enjoyed her Wicked Noodle website for a while now, so when she asked her fellow food bloggers if we wanted to check out her new Instant Pot cookbook my hand shot right up in the air. [Then I put it down and started typing out my info for the publisher.] Finding an easy weeknight recipe, using a common cut of pork in an interesting and accessible variation, was total synergy and I knew I'd combine this cookbook with this sponsored post to make a terrific meal.
One of my favorite aspects of the Instant Pot, as you can see from my video below, is that I can walk into the kitchen, start the machine heating on the Sauté function, then gather my ingredients while it's getting hot. Like I showed in my Spring Risotto recipe video, you don't need to have your onion chopped before you plug in the Instant Pot. Just get it going and then you can get going!
I may not have a relationship with my local butcher, but I do have a relationship with my local hog farmer. To determine the best type of chop for this recipe I headed down to the farmer's market to ask Jean Mattis of KJB Farms her opinion. She suggested an inch thick center cut chop which would hold up well to pressure cooking. Jean is right--the chops turned out moist, tender, and fully cooked!
The first time I made this recipe I substituted whiskey instead of white wine in the sauce. [I'm trying to use up booze before we move, and I'm not much of a whiskey drinker.] The sauce was terrific--anything with a stick of butter will taste good--but I figured I'd try it again with the white wine Kristy calls for and that also resulted in a yummy sauce. We used the rest of the sauce on roasted potatoes, and I think it would also be good with rotisserie chicken. If you don't have white wine or whiskey, try sherry or use additional chicken broth. For a similar technique and different flavor, maybe beer with stoneground mustard instead of the Dijon?
Note: my pork chops, in addition to being thick, were very large. This was great for feeding my hungry teenagers, but did mean that the browning took longer as I could only fit 1 chop at a time in my 6 qt pot. I was OK with that--I don't need a larger machine--but know that if you've got smaller chops or an 8 qt pot, you can brown the chops twice as fast by doing 2 at a time. Based on my raw footage, it took me about 17 minutes from turning on the Instant Pot to closing the lid to start pressure cooking.
Instant Pot Pork Chops with a Dijon Pan Sauce
By Kristy Bernardo
Tender pork chops in a creamy Dijon sauce are ready in minutes using the Instant Pot pressure cooker. Four simple ingredients for the sauce, six minutes cook time under pressure, and an easy weeknight dinner is done!
Prep time: 00:05
Cook time: 00:15
Total time: 00:40
Yield: 4 servings, plus additional sauce
4 bone-in pork chops (I used 1 inch thick center cut chops--2 pounds or 0.9 kg)
1 teaspoon coarse salt (I used kosher)
1 teaspoon freshly ground black pepper
2 teaspoons (10 ml)extra virgin olive oil
½ cup (118 ml) dry white wine
¼ cup (59 ml) low-sodium chicken broth
1 Tablespoon (15 g) Dijon mustard
½ cup (1 stick) unsalted butter, cut into 8 pieces
¼ cup (10 g) chopped parsley (I prefer curly for chopping)
For other pork chop recipes, may I tempt you with How to Grill the Perfect Pork Chop (recipe from the Runyan family of Oakview Farm Meats) or Smothered Pork Chops by Chef Matt of Colonel De's Spices?
For more meaty recipes using the Instant Pot, how about Pickled Pork Sliders or Green Tomato Garlic Chili?
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RAINBOW CHARD WITH MAPLE-VINEGAR DRIZZLE
Swiss chard can be limp and heavy when just tossed in a pan. Toasted cashews and raisins (for texture) and sherry vinegar and maple syrup (for extra zing) give delightful complexity to these winter greens. Try a Grade A very dark syrup for even more intense flavor.
4 / 16
Breakfast Chops are thin boneless pork chops and are an easy and quick breakfast option, ready in less than 5 minutes.
By Sue Lau | Palatable Pastime
This week for Sunday Supper my blogging friends are posting easy pork chops recipes. I was going to do another version of smothered pork chops, since we like those, but since I have one version up already and no mention of breakfast chops on the blog, thought I would go with that.
It’s not much of a recipe really, since it is so easy. But I realized that many beginner cooks or those not used to cooking thin cuts of pork may not like them simply because they prepared them wrong, or thought they didn’t have time to cook these in the morning, that they did deserve a mention on the blog.
Breakfast chops are less common for me, but something I have once in awhile, probably in the realm of chicken fried steak and eggs or pan fried catfish and eggs. And while I might have more time than many to cook breakfast in the morning, I still do get bored of the *same old* and since I am not really big on eating sugary cereals, I like to keep options like these in mind.
I imagine if you think of cooking pork chops for breakfast, you instantly think you haven’t got time. But the truth to the matter is that when cut thin, boneless chops cook in about 3-4 minutes, faster than you can brown breakfast sausage. Besides the quick cooking time, chops are a much leaner meat option than sausage or bacon. So keep it in mind when making your menus.
Since the chops are a lean pork cut from the loin , it is important not to overcook them as they will become dry and tough. They probably will be very blond in color when cooked, so if you want more color, just swish them in the pan to pick up some caramelized pan juices. The drippings with the maple will be very flavorful and add some nice color. Where I might normally suggest probing with an instant read thermometer, these cook so quickly, that by the time you mess with that you might overcook them anyway. And if you let them sit while you fry up eggs, they will rise a couple degrees more, so they should be fine.
If you’d like these a bit fancier, just top with sawmill gravy. and serve with biscuits. Just eliminate the sausage from my sausage biscuits recipe .
Join me tomorrow in celebrating President’s Day with Laura Bush’s Texas Governor’s Mansion Cowboy Cookies!
- Servings: 4
- Time: 5mins
- Difficulty: easy
- 1 pound thin boneless breakfast pork chops
- salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- Season chops with salt and black pepper.
- Heat oil in a large nonstick skillet.
- Sear chops for 1-2 minutes, flip, drizzle with maple syrup and sear 1-2 minutes more.
- Do not overcook chops- if you need a little more color, run them through the pan drippings (with maple).
- Serve with other breakfast items of your choice (I had toast, hash browns, sunny-side up eggs and juice).
From the kitchen of palatablepastime.com
- by Cindy’s Recipes and Writings by Grumpy’s Honeybunch by Palatable Pastime
- Brown Sugar and Balsamic Glazed Pork Chops by My Sweet Savings by Life Tastes Good by Caroline’s Cooking by Savory Experiments by Cooking Chat
- by Pies and Plots by Hardly A Goddess by Soulfully Made by Bottom Left of the Mitten by Simple and Savory by Recipes Food and Cooking by Sunday Supper Movement by Asian In America by A Day in the Life on the Farm by Hezzi-D’s Books and Cooks
And More Pork Chops
- by Cricket’s Confections by Wholistic Woman by That Skinny Chick Can Bake by Turnips 2 Tangerines by Tramplingrose by The Freshman Cook by Sew You Think You Can Cook by Sprinkles and Sprouts by A Mind “Full” Mom by Big Bear’s Wife by A Kitchen Hoor’s Adventures by The Weekend Gourmet
- Vietnamese Grilled Pork Chop by Brunch-n-Bites
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Preparation time 1-2 hours Cooking time 10 to 30 mins Serves Serves 4 Hairy Bikers recipes From The Hairy Bikers' Comfort Food Ingredients For the jerk pork chops bunch spring onions, roughly chopped 1–2 scotch &hellip
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 4 Hairy Bikers recipes From Hairy Bikers' Best of British Ingredients For the chops 2 tbsp chopped fresh thyme 1 tbsp &hellip