SHERRY APPLE PORK CHOPS
Chops baked with apples, sugar, cinnamon and last but not least, mon cherie, sherry! Simple, elegant, savoir-fair cooking.
Provided by CHRISTYJ
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Yield 5
Number Of Ingredients 7
Steps:
- In a large skillet, brown chops, about 2 minutes each side; reserve.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange apple slices in the bottom of a 9x13 inch baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter or margarine. Top with browned pork chops and season with salt and pepper to taste. Pour sherry over all, cover and bake in the preheated oven for 1 hour or until tender and the internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 292.5 calories, Carbohydrate 32.3 g, Cholesterol 52.6 mg, Fat 12.3 g, Fiber 3.2 g, Protein 12.9 g, SaturatedFat 5.7 g, Sodium 205.7 mg, Sugar 24 g
PORK CHOPS IN SHERRY-MUSHROOM GRAVY
Comfort food at its best! Quick, easy, and delicious pork chops that are perfect for a weeknight supper.
Provided by Yoly
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a frying pan over medium-high heat. Season pork chops with salt and pepper and coat in flour. Brown pork chops on both sides, 3 to 5 minutes, and transfer to a baking dish.
- Melt butter in the same frying pan and cook mushrooms until tender, scraping the bottom of the pan, 5 to 7 minutes. Season with salt and pepper. Add mushroom soup and sherry; stir gravy until well incorporated.
- Pour gravy over pork chops in the baking dish. Cover with aluminum foil.
- Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 35 minutes. Remove aluminum foil, stir gravy, and top pork chops with mozzarella cheese.
- Return to the hot oven and bake until cheese is melted, 3 to 5 minutes more.
Nutrition Facts : Calories 660 calories, Carbohydrate 18.3 g, Cholesterol 175.4 mg, Fat 34 g, Fiber 0.8 g, Protein 65.1 g, SaturatedFat 12.2 g, Sodium 1018.1 mg, Sugar 2.5 g
PORK CHOPS WITH SHERRY VINEGAR SAUCE
Steps:
- Preheat the oven to 425 degrees F.
- Pat the pork chops dry with paper towels and season on both sides with salt and pepper. Place a heavy saute pan over high heat. When the pan is hot, add the oil and 1 tablespoon butter to the pan and swirl to coat the pan evenly. Add the pork chop to the pan and sear for 2 to 3 minutes on the first side. The chops will turn golden brown as the natural sugars in the pork caramelize and create a nice crust. Turn the chops and sear on the second side for 1 minute. Transfer to the oven and cook to desired doneness. It should take about 10 to 12 minutes in the oven for the pork to be just cooked through and juicy.
- Remove the pork from the oven and place the pork chops on a plate to rest while you make the sauce. Loosely cover with foil. Remove the excess fat from the pan and return the pan to the burner. Turn the heat to medium high. Carefully deglaze the pan with the sherry vinegar and sherry and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the veal stock and barbecue sauce and bring to a boil. Reduce the heat to a simmer and reduce until slightly thickened, about 4 minutes. Whisk in the Dijon mustard and the remaining 1 tablespoon butter and whisk to combine. Garnish with chopped tomatoes and minced chives.
- Serve the pork with the sauce.
MY MOORISH PORK CHOPS
When the Moors invaded Spain they brought grapes and dried fruits with them. Their love of mixing dried fruits with meats definitely left its mark on Spanish cooking and this is my nod to that time in Spain's history. Cut into these big tender chops and you'll get sweet juicy flavours inside perfectly cooked meat. Go to a good butcher and ask for chops that are 2.5cm thick, ideally with two different colours of meat on them: the sweet darker meat, and the leaner eye meat. Then head to any good food store for the jarred beans. Spanish beans are like the Bentley of beans, so although they cost a bit more than the tinned ones they make all the difference.
Provided by Jamie Oliver
Time 1h16m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the chops: Pound most of your oregano leaves with a small pinch of salt and pepper in a pestle and mortar. Roughly chop the raisins, then add them to the pestle and mortar with a splash or 2 of sherry and a splash of extra-virgin olive oil. Muddle everything together to make a paste, then put to one side for a minute. Lay each pork chop in front of you so the side with the fat is farthest away. Carefully insert a knife into the side nearest you and move it around to make a pocket inside. Use your fingers to fill each pocket with the raisin paste. Cook's Note: To see what I mean, go to www.jamieoliver.com/how-to.
- To make the beans: Fry the strips of fat from your pata negra or bacon in a medium pan on a high heat for a few minutes, then add the offcuts (or bacon) and a drizzle of olive oil. Stir in the chopped onion and pepper, then turn the heat down and cook for about 5 more minutes, or until the vegetables have softened. Roughly chop your rosemary leaves and add those to the pan along with your bay leaves. Add the beans to the pan with 1 1/2 cups/350 ml water. Stir, then leave to tick away for about 20 minutes. Keep an eye on the beans and add a splash more water if they look dry. Get a barbecue or griddle pan really hot. Rub some olive oil and a good pinch of salt and pepper all over the pork chops. Put them on the very hot side of your barbecue and sear them for 2 to 3 minutes on each side to get some good colour going, then move them to the gentler side of the barbecue so they can cook slowly. If you're using a griddle pan, turn the heat down to medium-low and cook for a further 10 minutes, turning occasionally.
- Meanwhile, finely chop the stalks of the Swiss chard and add them to the pan with the beans. Roughly chop the leaves and add them to the pan for the last minute or 2 of cooking so as not to lose the flavour. Taste the beans and season with salt and pepper. Cook for a few more minutes if you want to achieve a thicker consistency. Divide the beans evenly among 4 plates and lay a pork chop over each. Sprinkle over the reserved oregano leaves, finish with a drizzle of olive oil and serve.
STUFFED PORK CHOPS WITH SHERRY SAUCE
This scrumptious pork chop recipe is one of my favorites. I like how easy it is to adapt for more than two people. -Dale Smith, Greensboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut a pocket in each chop by slicing almost to the bone; set aside., In a large skillet, heat 1 tablespoon butter. Cook and stir mushrooms and onion until tender, 2-3 minutes. Remove from the heat. Stir in oregano and pepper. Place a ham slice in the pocket of each chop; fill each with mushroom mixture., In the same skillet, brown chops in remaining butter. Add sherry, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 145°, 20-25 minutes. Remove pork to a serving platter., Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork chops.
Nutrition Facts : Calories 529 calories, Fat 36g fat (18g saturated fat), Cholesterol 166mg cholesterol, Sodium 399mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.
QUICK BAKED PORK CHOPS WITH SHERRY FLAVOUR
Created for RSC #15. An easy and very-quick-to-prepare main dish, as you'll see when your read through the recipe. EDITED Jan 2011 to add: I made this last night, after reading Elmotoo's review again. Decided to bake slowly at about 300 degF/150 deg C, for about 2 1/2 hrs. It was wonderful! Just keep a lid on, as the sauce tends to slowly cook away. Check now and then. The chops were very tender and the sauce was fantastic. Don't sub ingredients: I think the flavour balance works very well.
Provided by Zurie
Categories Very Low Carbs
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 or 275 deg F/ 150 deg Celsius (Changed to allow for long, slow baking as suggested by a reviewer below).
- In a bowl, whisk together the sherry, chicken stock, sugar, sour cream, mustard and salt.
- Heat a large skillet over fairly high heat, add a film of oil, heat the oil (to prevent the chops sticking to the skillet) and saute the chops, a couple minutes a side, until pale brown. If your skillet is too small you might have to do this in 2 batches.
- While chops are frying, prepare the fresh ginger and grate the lemon zest. Add both of this this to the bowl of sauce, plus the black pepper, and stir.
- Arrange the chops in one layer in an oven dish. Pour over the sauce, and bake about 2 - 2 1/2 hrs in the preheated oven. Note that the sauce will reduce during baking, although it will seem like a lot when it goes into the oven).
- If you like, snip over green/spring onions before serving. Serve with rice, a fresh green veggie like green beans, and a salad.
GRILLED PORK CHOPS WITH CHERRY SAUCE
If you thought pork and apples were a winning combination, just wait 'til you try pork and cherries.
Provided by Mark Bittman
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
- Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
- Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.
BAKED PORK CHOPS WITH APPLE & SHERRY
You'll love the aroma as these little beauties are baking. Great flavor. I like to serve them with new potatoes & carrots and a salad
Provided by Bergy
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown the chops in a skillet.
- Heat oven to 350°F degrees.
- Arrange apple slice in the bottom of an oven proof pan large enough to hold the 6 chops in a single layer. Sprinkle apples with the brown sugar& cinnamon, dot with the butter.
- Top with the chops.
- Pour in the sherry.
- Cover with foil or lid.
- Bake for approx 1 hour or until tender.
Nutrition Facts : Calories 411, Fat 16.8, SaturatedFat 7, Cholesterol 134.1, Sodium 126.9, Carbohydrate 20, Fiber 1.9, Sugar 16.8, Protein 40.1
PORK CHOPS WITH MORELS
Provided by Moira Hodgson
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Wash the morels in two to three changes of water. Pat them dry and cut them into halves or quarters, according to their size.
- Preheat oven to 400 degrees. Fry chops in a small roasting pan for three minutes on each side in a tablespoon of butter and oil until each side is brown. Season with salt and pepper.
- Pour the fat from the pan and place the chops and the pan in the oven for six to eight minutes. Remove the chops from the oven and keep them warm on a plate.
- Make the sauce. Cook the morels in the remaining butter for three minutes. Add the sherry and reduce by half. Add the cream and simmer until the sauce has a velvety consistency. Correct seasoning and add lemon juice to taste. Place chops on a serving dish and reheat in the oven for two to three minutes. Add any juices released by the chops to the sauce. Pour sauce over and around chops, sprinkle with tarragon and serve.
Nutrition Facts : @context http, Calories 667, UnsaturatedFat 21 grams, Carbohydrate 6 grams, Fat 49 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 24 grams, Sodium 748 milligrams, Sugar 2 grams, TransFat 0 grams
APPLE-CHERRY PORK CHOPS
You'll never want pork chops any other way once you try this recipe from field editor Doris Heath of Franklin, North Carolina. Doris seasons the juicy chops with a fragrant herb rub and serves them with a scrumptious apple and cherry sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pork chops with thyme and salt. In a large skillet, cook pork in oil for 3-4 minutes on each side or until a thermometer reads 145°. Remove and let meat stand for 5 minutes. , Meanwhile, in the same skillet, combine the apple juice, apple, cherries and onion. Bring to a boil. Combine cornstarch and water until smooth; stir into skillet. Cook and stir for 1-2 minutes or until thickened. Spoon over pork chops.
Nutrition Facts : Calories 350 calories, Fat 15g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 28g protein.
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