BONELESS PORK CHOPS WITH BALSAMIC-FIG SAUCE
Ordinary pork chops turned extraordinary with a quick and easy balsamic vinegar sauce. This sauce is a secret weapon when it comes to jazzing up a midweek meal.
Provided by Cathy
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Preheat a nonstick skillet over medium-high heat. Season both sides of your pork chops with salt and pepper.
- Add olive oil and fry pork chops in batches, 2 minutes per side and remove from pan; keep warm. Add shallot to the pan and cook until softened, 3 minutes. Add beef broth, balsamic vinegar and figs. Bring to a boil and simmer until reduced by half, about 7 minutes. In a separate small bowl, make a slurry with cornstarch and 1 tablespoon of water, until cornstarch is completely dissolved. Slowly add the cornstarch slurry to the broth mixture and whisk for 1 minute.
- Add chops back to the pan and cover. Simmer 2-3 minutes or until meat is cooked through. Remove the chops from the pan and pour sauce all over. Serve immediately.
Nutrition Facts : Calories 291 kcal, Carbohydrate 11 g, Protein 34.3 g, Fat 13.3 g, SaturatedFat 6.6 g, Cholesterol 67.5 mg, Sodium 150.5 mg, Fiber 2 g, Sugar 7.8 g, UnsaturatedFat 5.8 g, ServingSize 1 serving
PORK LOIN CHOPS WITH FIG SAUCE RECIPE
The unbeatable combination of sweet figs and spicy chipotle pepper gives new life to pork loin chops. Your taste buds will thank you for it.
Provided by Peggy Trowbridge Filippone
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Place each pork loin chop between sheets of plastic wrap and pound down to a one-inch thickness.
- Season with salt, pepper, and ground chipotle.
- Heat a large heavy skillet over medium-high heat. Add olive oil and swirl to coat the pan. Sear pork loin chops until golden brown on each side, turning only once.
- Remove to a platter and keep warm.
- Reduce heat, add onions and saute for two minutes.
- Add garlic and saute an additional one minute.
- Carefully pour in red wine and stir to deglaze the pan, scraping up browned bits.
- Cook one minute, then add chicken broth, thyme, and figs.
- Cook over medium heat about 10 minutes, stirring often and mashing the figs until the sauce is thickened.
- Return pork loin chops to the pan, along with any juices that have accumulated on the platter, and coat both sides with sauce. Simmer for two minutes.
- Serve pork loin chops with the fig sauce.
Nutrition Facts : Calories 692 kcal, Carbohydrate 17 g, Cholesterol 204 mg, Fiber 2 g, Protein 65 g, SaturatedFat 13 g, Sodium 398 mg, Fat 37 g, ServingSize 4 servings, UnsaturatedFat 20 g
PORK CHOPS IN BALSAMIC VINEGAR AND SHALLOT SAUCE
This is a quick yet tasty dish. The acidity of the balsamic vinegar is balanced by the sweetness of the shallots. I suppose the chops could be broiled rather than pan-fried, but you would lose the lovely drippings for the sauce.
Provided by FlemishMinx
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a frying pan large enough to hold the chops in one layer, over medium-high heat.
- Season the chops with salt and pepper, and cook them through, approximately 5 minutes per side, or as needed according to the thickness of your chops.
- Remove from pan and keep warm.
- Add shallots to the pan and cook them, stirring, one minute.
- Add chicken broth, balsamic vinegar, and crumbled thyme.
- Cook stirring 5 minutes.
- Remove pan from heat, and add the butter.
- Stir till the butter has melted and is well incorporated into the sauce.
- Pour sauce over the chops, and serve.
BONELESS PORK CHOPS WITH GINGER, FIG, AND LEMON COMPOTE
Categories Fruit Ginger Sauté Quick & Easy Lemon Fig Pork Chop White Wine Winter Gourmet
Yield Serves 2.
Number Of Ingredients 10
Steps:
- With a vegetable peeler cut 3 lengthwise strips of zest from lemon and cut strips crosswise into enough very thin slices to measure 1 packed teaspoon. Squeeze 2 tablespoons juice from lemon. Mince shallot and cut figs into 1/4-inch-thick slices.
- Pat pork dry and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and sauté pork until browned, about 1 minute on each side. Transfer pork to a plate and in fat remaining in skillet cook shallot and gingerroot, stirring, until fragrant, about 30 seconds. Add pork, water, wine, zest, lemon juice, and figs and simmer, covered, 10 minutes, or until pork is just cooked through.
- Transfer pork to 2 plates and if fig mixture is too liquid boil until reduced to a sauce-like consistency, about 1 minute. Whisk butter into fig mixture until incorporated.
- Garnish pork with compote and serve with lemon slices.
PORK CHOPS WITH SHALLOTS IN WHITE WINE SAUCE
These chops were very tender, and the sauce was delcious. It was very easy to make. This is the first time I've made this, but won't be the last..Great dish for those on low carbohydrate diets.
Provided by Shanna021
Categories Pork
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Season pork chops liberally with salt and pepper.
- Heat oil in large skillet and brown pork chops on both sides.
- Remove pork chops to a baking dish.
- Cover with foil and bake for 20 minutes.
- While pork chops are baking, add minced shallots to the same pan and cook for one minute.
- Add white wine and simmer until sauce becomes thicker and is reduced.
- Add chicken stock and season with salt and pepper.
- Return to simmer.
- Remove chops from oven and place on platter.
- Add the cold butter to the sauce.
- When melted, stir, and serve over the pork chops.
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