PORK BRACIOLE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine.
- Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.
GREEK PORK CHOPS
My in-laws taught me a lot about cooking, so any time I come across a great new recipe, I enjoy making it for them. These bright, lemony chops quickly became a favorite. -Geri Lipczynski, Oak Lawn, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, mix first 9 ingredients. Add pork chops and turn to coat. Cover; refrigerate 8 hours or overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-5 minutes per side. Let stand 5 minutes before serving.Freeze option: Freeze chops with marinade in a freezer container. To use, thaw in refrigerator overnight. Drain pork, discarding marinade. Grill as directed.
Nutrition Facts : Calories 193 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 349mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
BRIZOLES HIRINES (GREEK PORK CHOPS)
Make and share this Brizoles Hirines (Greek Pork Chops) recipe from Food.com.
Provided by Member 610488
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the meat and pat it dry.
- Core the cleaned apples and cut in 1/2-inch rings.
- Measure out the cider.
- Preheat two frying pans on low heat. Turn the heat up under one of the frying pans to medium-high, and add 4 ounces of butter.
- As soon as the butter stops frothing and starts to turn a pale brown, add the pork chops and brown well on both sides.
- Start the next step while the pork chops are browning. While the pork chops are browning, use the remaining 2 ounces of butter for the apples.
- Add the butter to the second preheated frying pan, and turn the heat up to medium. As soon as the butter stops frothing, sauté the apple rings until golden brown.
- They will brown very quickly. Use a spatula to turn.
- As soon as the pork chops are browned - about 2 1/2 minutes per side - while the apples are still being sautéd, add the cider to the meat and reduce heat to low.
- It is unlikely that all the apple rings will fit in the frying pan at the same time, so divide the butter appropriately. Have a plate ready to hold the cooked apples until all the rings are done.
- Using a spatula, carefully place the apple rings on top of the pork chops. Simmer together for 5 minutes.
- Serve on a platter or individual plates, spooned over with sauce. Add a sprinkle of cinnamon, and serve.
Nutrition Facts : Calories 676.9, Fat 55.9, SaturatedFat 29.3, Cholesterol 204, Sodium 346.5, Carbohydrate 9.6, Fiber 1.7, Sugar 7.2, Protein 34.3
GREEK-INSPIRED SEARED PORK CHOPS
Bursting with flavor and perfect for a light summer dinner, these Greek-inspired pork chops are anything but boring. The pork is well seasoned and the flavor is amplified through the caramelization that occurs during searing. The bright acidity is balanced out with salty, brininess from the olives and feta.
Provided by NicoleMcmom
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place pork chops between sheets of plastic wrap or parchment paper and pound to flatten to 1/2-inch thickness. Season both sides of the chops evenly with Greek seasoning.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Place 2 chops in the hot skillet and sear for 2 minutes. Flip and cook until chops are no longer pink in the center, or to desired degree of doneness, 2 to 4 more minutes. Set aside and keep warm. Add 1 tablespoon oil to the skillet and repeat to cook remaining 2 chops.
- Add remaining 1 tablespoon oil to the skillet. Add tomatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until tomatoes are slightly blistered and softened, about 3 minutes. Add olives and lemon juice and cook for 2 minutes.
- Serve tomato mixture over pork chops and sprinkle each serving with feta cheese and parsley.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 8.6 g, Cholesterol 62.2 mg, Fat 25.3 g, Fiber 2.3 g, Protein 21.4 g, SaturatedFat 7.3 g, Sodium 951 mg, Sugar 0.7 g
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