SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY
Southern comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. Tastes great as gravy on mashed potatoes too!
Provided by TXRachel
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
- Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
- Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 358.8 calories, Carbohydrate 13.6 g, Cholesterol 95.7 mg, Fat 20.4 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 10.3 g, Sodium 828.5 mg, Sugar 3.1 g
BROWN BUTTER PORK CHOPS WITH WALNUT ROMESCO SAUCE
Steps:
- Preheat the oven to 375 degrees F.
- For the pork chops: Pat the pork chops dry with a paper towel and season each side with a generous amount (a 4-finger pinch) of each salt and black pepper. Let rest for 10 minutes at room temperature.
- In a large skillet, heat the butter and canola oil over medium-high heat. When the oil begins to smoke, gently place the pork chops in the skillet and cook until deep golden brown, 3 to 4 minutes per side. Transfer the chops to a baking sheet and roast until just rosy in the center and an instant-read thermometer inserted into the center of a chop registers 145 degrees F, 10 to 15 minutes.
- Meanwhile, for the walnut romesco: Combine the garlic, roasted red pepper, bread, oil, Pecorino, walnuts, water, tomato paste, vinegar, salt and pepper in a food processor. Process until a finely chopped paste forms, adding more water a tablespoon at a time if needed. Transfer the sauce to a small saucepan and cook over medium-low heat, stirring often, until it is warm.
- Serve the pork chops with the warm romesco. Sprinkle with parsley if using. Enjoy!
CURED PORK CHOPS WITH SWEET POTATOES, BACON, AND ROMESCO
In my opinion there is no better accompaniment to pork than pork. I'm shamelessly infatuated with this versatile meat and use it often, not only as the key player but also as a seasoning. In this dish it's both-the chop is the star and the bacon supports it, echoing the great pork flavor. Brining adds an additional layer of flavor, both sweet and salty, while also tenderizing the meat, making for an extra-juicy chop. Catalan romesco is one of my favorite condiments. Made from roasted tomatoes, ancho chiles, nuts, garlic, olive oil, and fried bread, this spicy sauce is delicious on grilled fish, fried tetilla cheese, roasted leeks and onions-I don't know where to stop. . . .
Number Of Ingredients 15
Steps:
- Submerge the pork chops completely in the brine, and refrigerate for 24 hours.
- Light the grill 30 to 40 minutes before you're ready to cook, and take the pork chops out of the refrigerator to bring them to room temperature. If they're wet from the brine, pat them dry with paper towels.
- When the coals are broken down, red, and glowing, brush the pork chops with the olive oil, and place them on the grill. Cook the pork chops 5 to 7 minutes on the first side (depending on how thick they are), rotating them a couple of times, until they're seared and have a nice color. Turn them over and cook another 4 to 5 minutes or so, rotating them often, until medium-rare to medium. You can peek inside, near the bone; they should be a little pink.
- Arrange the sweet potatoes on a large warm platter, and drizzle about 1/4 cup romesco over them. Place the grilled pork chops on top, and slather each one with a generous spoonful of romesco. Serve the rest of the romesco on the side.
- Preheat the oven to 400°F.
- Peel the sweet potatoes, and cut them into 1 1/2-inch cubes. Place them in a large bowl and toss with the sugar and reduced sherry.
- In a medium sauté pan, cook the butter over medium heat 6 to 8 minutes, until it's brown and smells nutty. Remove from the heat and let cool a few minutes. Add the sage and thyme to the butter, and pour it over the sweet potatoes, scraping the pan with a rubber spatula to get all the brown bits. Toss with a large spoon, being careful of the hot butter. Season with 1 tablespoon salt and 1/4 teaspoon pepper. Transfer the sweet potatoes to a large roasting pan and bake in the oven 50 minutes to 1 hour, until the potatoes are caramelized and tender. Stir with a metal spatula every so often, to coat the potatoes evenly with the butter and sugar.
- While the potatoes are cooking, slice the bacon lengthwise into 3/8-inch-thick slices. Stack them in two piles, then cut the strips crosswise into 3/8-inch even-sided rectangles, or lardons. Heat a large sauté pan over medium heat for 1 minute. Add the bacon, and cook about 5 minutes, until it's tender and lightly crisped. Using a slotted spoon, transfer it to a plate.
- When the sweet potatoes are done, remove the pan from the oven and toss in the bacon and spinach. Taste for seasoning.
- The chops need to soak in the brine for 24 hours, so plan ahead. You can make the romesco the day before. And you can cook the sweet potatoes in the morning and reheat them just before serving.
PORK CHOPS WITH BROWNED GARLIC BUTTER SAUCE ( CAJUN )
This is a Paul Prudhomme recipe I got many years ago in a Tabasco cookbook. Really good, company always loves it. I've also posted a recipe of my own, inspired by this one for when I crave the taste but don't have the time. Not quite as wonderful as this one, but great when you are in a hurry and a bit healthier as it's not breaded and fried.
Provided by little_wing
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the seasoning ingredients in a small bowl.
- Sprinkle the chops with some of the seasoning mix, patting in on with your hands (use about 2/3 of the mixture).
- Add the remaining seasoning mix to the flour and place on a flat plate.
- Heat 1/4 inch oil in a large skillet over medium-high heat until hot, about 2 minutes.
- Just before frying, dredge each chop in the seasoned flour mixture, shaking off excess.
- Fry in hot oil until dark golden brown and cooked through, about 4 to 5 minutes per side.
- Drain on paper towels.
- In a very small pan, heat the butter over high heat until half melted, shaking the pan almost constantly.
- Add the garlic and continue to cook until the butter is melted and the foam on the surface is barely browned, about 2 to 3 minutes, shaking the pan frequently. Be careful not to burn the butter.
- Add the Tabasco and continue to cook until the sauce is lightly browned and very foamy, about 1 to 2 minutes.
- Remove from heat and drizzle over the chops. Serve immediately.
Nutrition Facts : Calories 367.2, Fat 25.9, SaturatedFat 12.2, Cholesterol 105.6, Sodium 738.4, Carbohydrate 8.6, Fiber 0.4, Sugar 0.1, Protein 23.9
PORK CHOPS WITH BROWNED GARLIC BUTTER
Make and share this Pork Chops With Browned Garlic Butter recipe from Food.com.
Provided by Oolala
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine the salt, onion powder, garlic powder, white pepper, dry mustard, sage , cumin, and thyme in a small bowl; mix well.
- Sprinkle each side of the chops with 1/4 teaspoons of the seasoning mix.
- Rub the seasoning into the chops with your fingertips.
- In a pie plate, combine the flour and the remaining seasoning mix and coat the chops on both sides. Shake off the excess.
- In a large skillet, heat the oil. Cook the chops over medium heat for 4-5 minutes per side or until golden brown.
- Drain on paper towels.
- Place on serving platter and set aside.
- Meanwhile, in a 1 quart saucepan, heat the butter until almost melted. Add the garlic and cook over medium-high heat for 2-3 minutes or until the foam on the surface is light brown.
- Stir in the parsley, hot pepper sauce, lemon juice, and black pepper.
- Cook until the sauce is lightly browned and immediately drizzle over the pork chops.
Nutrition Facts : Calories 441.9, Fat 32.8, SaturatedFat 13.1, Cholesterol 105.6, Sodium 752.1, Carbohydrate 11.7, Fiber 0.6, Sugar 0.2, Protein 24.3
PORK CHOPS WITH SAGE-GARLIC BUTTER
Categories Herb Pork Sauté Low Carb Wheat/Gluten-Free Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon butter in heavy small skillet over medium-low heat. Add onion and sage and sauté 4 minutes. Add garlic and cook 30 seconds. Transfer onion mixture to bowl. Cool slightly. Add remaining butter and stir to combine. Mix in parsley. Season to taste with salt and pepper. Place butter on piece of plastic wrap. Roll up into log and refrigerate. (Butter can be prepared up to 2 days ahead).
- Heat oil in heavy large skillet over medium heat. Season pork with salt and pepper. Cook until pork is cooked through, about 6 minutes per side. Transfer to plates. Cut butter into 1/4-inch slices. Top pork with butter.
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