Butterflied Pork Chop Dinner Recipes

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BUTTERFLIED PORK CHOP DINNER



Butterflied Pork Chop Dinner image

The sliced apple and sweet potatoes that complement these tender pork chops remind me of a crisp fall day, but I enjoy this hearty main dish any time of year, served with salad and dinner rolls. -Angela Leinenbach Mechanicsville, Virginia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

2 butterflied pork chops (3/4 inch thick and 3 ounces each)
1 tablespoon butter
1 cup apple juice or cider, divided
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium sweet potatoes, peeled and cut into 1/2-inch slices
1 green onion, thinly sliced
1 medium tart apple, peeled, cored and cut into 1/4-inch rings
2 teaspoons cornstarch

Steps:

  • In a large skillet, brown pork chops in butter; drain. Remove from skillet and keep warm. In same skillet, combine 3/4 cup apple juice, sage, salt and pepper. Add sweet potatoes and green onion. Bring to a boil. Reduce heat., Cover and simmer for 10 minutes; add apple rings and pork chops. Cover and simmer for 13-15 minutes or until apple rings and sweet potatoes are tender and meat is no longer pink., With a slotted spoon, remove the pork chops, sweet potatoes and apple to serving plates; keep warm. , Combine cornstarch and remaining apple juice until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork chops, sweet potatoes and apple.

Nutrition Facts : Calories 421 calories, Fat 13g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 991mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 5g fiber), Protein 24g protein.

BUTTERFLIED CUBAN STYLE PORK CHOPS



Butterflied Cuban Style Pork Chops image

Provided by Bobby Flay

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 13

3/4 cup fresh orange juice
1/2 cup fresh lime juice
1/3 cup coarsely chopped fresh oregano leaves
6 cloves garlic, coarsely chopped
1 teaspoon ground cumin
1/4 cup canola oil
4 (8-ounce) pork chops, butterflied and thinly pounded
Salt and freshly ground black pepper
8 (1/4-inch) thick slices Swiss cheese
8 (1/4-inch) thick slices boiled ham
2 sour dill pickles, thinly sliced (need about 16 slices)
2 tablespoons chopped cilantro leaves
1/4 cup olive oil

Steps:

  • Heat the grill to high.
  • Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.
  • Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.
  • Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.
  • Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste. Spoon over the chops and serve.

OLD-FASHIONED BUTTERFLIED PORK CHOPS



Old-Fashioned Butterflied Pork Chops image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 6

1/4 pound fresh pork loin meat
2 tablespoons flour
2 tablespoons bread crumbs
1 egg
Salt
Pepper

Steps:

  • Preheat a deep fryer or a pot of oil to 350 degrees F.
  • Butterfly the pork loin. Place the flour in a shallow dish. Place the bread crumbs in a separate shallow dish. Break the egg into a bowl and beat. Add salt and pepper to the egg to obtain the flavor. Dip the pork loin into the flour on both sides, back and front. Dip the pork loin, back and front, into the egg. Cover with bread crumbs.
  • Place the breadcrumb covered pork loin into hot oil, either in a pan or a deep fryer. Cook until well done

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