Brazilian Pork Chops Recipe 445

BRAZILIAN PORK CHOPS RECIPE - (4.4/5)

Brazilian Pork Chops Recipe - (4.4/5) image

Provided by ruthg

Number Of Ingredients 19

Ingredients

FOR THE PORK CHOPS, MIX:
2 Tbsp. olive oil
2 Tbsp. minced fresh garlic
1 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh rosemary
1 Tbsp. smoked paprika
Pinch of cayenne pepper
4 bone-in pork chops (6 oz. each)
Salt and black pepper
.
FOR THE SALSA, COMBINE:
2 cups diced fresh pineapple
1 cup diced red bell pepper
1 ⁄4 cup chopped scallions
2 Tbsp. diced red onion
1 ⁄4 cup pitted kalamata olives, halved
1 Tbsp. capers
1 Tbsp. seeded and minced jalapeño
1 Tbsp. minced fresh cilantro

Steps:

Preheat grill to medium-high. Brush grill grate with oil. For the pork chops, mix together oil, garlic, thyme, rosemary, paprika, and cayenne. Season pork chops with salt and black pepper, then rub each side with garlic mixture. For the salsa, combine pineapple, bell pepper, scallions, onion, olives, capers, jalapeño, and cilantro; season with salt. Grill pork chops, covered, until edges begin to brown, about 4 minutes. Flip chops and grill until an instant-read thermometer inserted near (but not touching) the bone registers 145°. Remove chops from grill and let rest 3-5 minutes. Serve chops with salsa and rice.

PARMESAN-CRUSTED PORK CHOPS

Parmesan-Crusted Pork Chops image

For dinner tonight, heat up a skillet for Giada De Laurentiis' Parmesan-Crusted Pork Chops recipe from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Steps:

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

BRAZIL NUT CRUSTED PORK CHOPS

Brazil Nut Crusted Pork Chops image

Provided by Food Network

Time 20m

Number Of Ingredients 7

Ingredients

4 3/4-inch thick pork chops
1/4 cup flour
2 tablespoons corn meal
1 tablespoon farinha (cassava meal)
2 teaspoons Lawry's lemon pepper
4 Brazil nuts, pulverized
2 tablespoons olive oil, for frying

Steps:

Wipe the pork chops with a damp paper towel and pat them dry. Place the remaining ingredients in a plastic bag, add the pork chops and shake well. Heat half of the oil in a heavy cast iron skillet, place the pork chops in the skillet and cook over medium heat for 2 to 3 minutes on each side. Serve hot.

CRISPY BREADED PORK CHOPS

Crispy Breaded Pork Chops image

With a salty, flavorful crust and juicy, tender meat in the center, these crispy breaded pork chops remind me of my grandmother's... so simple, yet so delicious! The perfect comfort meal when served with mashed potatoes and green beans.

Provided by NicoleMcmom

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

cooking spray
2 large eggs
1 tablespoon water
1 cup seasoned bread crumbs
4 (5 ounce) bone-in, center-cut pork chops
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
¼ cup olive oil

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

Nutrition Facts : Calories 386.6 calories, Carbohydrate 21.1 g, Cholesterol 134.2 mg, Fat 22.8 g, Fiber 1.6 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1318.7 mg, Sugar 1.9 g

PORK CHOPS IN VERACRUZ SAUCE

Pork Chops in Veracruz Sauce image

Give your weeknight chops a flavor boost with some Veracruz zing! Boneless loin chops simmer in a lively combo of onions, tomatoes, garlic, and fresh herbs, yielding beautiful color and delicious flavor. Sauteed zucchini and steamed rice are excellent dinner sides for this tasty dish.

Provided by Bibi

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

4 (1-inch thick) boneless pork loin chops
salt and ground black pepper to taste
2 tablespoons garlic-infused olive oil
2 tablespoons unsalted butter
1 medium onion, sliced lengthwise
2 cloves garlic, minced
2 cups chopped tomatoes, with juices
½ cup sliced poblano-stuffed green olives
1 tablespoon capers, drained
1 jalapeno pepper, seeded and sliced lengthwise
2 dried bay leaves
2 sprigs fresh thyme
2 sprigs fresh Mexican oregano
2 tablespoons chopped cilantro
½ lime

Steps:

Use a paper towel to pat pork chops dry and season with salt and pepper on both sides.
Heat olive oil and butter in a 12-inch nonstick skillet over medium heat until butter is melted and oil is shimmering. Carefully add pork chops and cook until browned, about 3 minutes per side. Remove from heat and set aside.
Add onion slices to the same skillet. Saute, stirring frequently, until onion softens, about 3 minutes. Add garlic and stir for about 1 minute. Add tomatoes, olives, capers, jalapeno strips, bay leaves, thyme, and oregano. Bring to a boil and cook, stirring occasionally, about 5 minutes.
Nestle chops into the vegetable mixture and cover. Reduce heat and simmer until no longer pink in the center, about 12 minutes. Place chops on a serving plate and increase heat to medium-high. Discard bay leaves and herb sprigs. Cook until liquid is reduced and thickened, about 3 minutes.
Spoon vegetables and sauce over chops. Garnish with cilantro. Squeeze lime juice over all. Serve warm.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 10 g, Cholesterol 93.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 7.7 g, Sodium 635.3 mg, Sugar 3.8 g

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