Cured Pork Chops With Sweet Potatoes Bacon And Romesco Recipes

PORK CHOPS WITH APPLES, ONIONS, AND SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
• Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

BACON WRAPPED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Fry the bacon in a skillet over medium heat until cooked through but still flexible. Wrap two slices of bacon around each pork chop and top with a tablespoon of cheese sauce. Place the pork chops in a baking dish.
• Bake for 1 hour in the preheated oven.

SHEET-PAN CURRY PORK CHOPS AND SWEET POTATOES

Steps:

• Arrange a rack in top third of oven; preheat to 450°F. Stir curry, pepper, brown sugar, and 2 tsp. salt in a small bowl.
• Rub an 18x13" rimmed baking sheet with oil. Sprinkle pork chops and potatoes with spice mixture on prepared pan to evenly coat, then arrange in an even layer with potatoes cut side down.
• Roast until pork is golden brown and cooked through and potatoes are deeply browned on cut sides and fork-tender, about 20 minutes. (The pork might finish cooking before the potatoes do; if so, transfer pork to a cutting board and let rest, then continue roasting the potatoes until done.)
• Meanwhile, whisk yogurt, lemon juice, and remaining 1/2 tsp. salt in a medium bowl.
• Arrange pork and potatoes on a platter. Top with yogurt sauce, radishes, and pomegranate arils.
• Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
• Cooks' Note
• Small sweet potatoes work best for cooking at the same rate as the pork chops and fitting on one sheet pan since you can tuck them between the chops. If you can't find small sweet potatoes, use larger ones, cut them into wedges, and turn them halfway through roasting.

PORK CHOPS WITH SWEET POTATO

Steps:

• In a small nonstick skillet, brown pork chops in oil. Place in an 8-in. square baking dish coated with cooking spray. Layer with sweet potato; drizzle with butter. , In a small saucepan, combine the orange juice, brown sugar, salt, ginger, mace and pepper; bring to a boil, stirring constantly. Pour over sweet potato., Cover and bake at 350° for 30-35 minutes or until the pork reaches 160° and potato is tender. Remove pork and potato; keep warm. Pour pan juices into a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and sweet potato.

PORK KEBABS WITH ROMESCO

Steps:

• Combine the cumin, pimenton, crushed red pepper, garlic, lemon zest and juice and salt. Stir to combine and add enough olive oil until it becomes a loose paste. Add the pork and toss to completely coat. Let sit at room temperature for up to 2 hours or refrigerate overnight
• Romesco: This can totally be done ahead and kept in the refrigerator for any grilled meat or fish need!
• Preheat the grill to medium
• Coat a saute pan with olive oil and add the garlic and crushed red pepper. Bring the pan to a medium heat. When the garlic is very aromatic and starting to turn golden, add the tomatoes and piquillo peppers. Season with salt, to taste, and cook until the tomato is very soft and mushy, about 4 to 5 minutes. Remove from the heat and let cool.
• Grill the bread on both sides until nice and toasted. When cool to the touch, cut it into cubes.
• In a food processor, pulse the almonds and bread cubes until they become a coarse paste. Add the cooked tomato mixture and toss in the saffron, sherry vinegar and parsley. Pulse, pulse, pulse to puree. Taste and season with salt, if needed. It should be really yummy! Add 2 tablespoons olive oil or a couple of tablespoons of water if the mixture is really thick.
• Before grilling, skewer the pork to make kebabs, putting about 4 to 5 pieces of meat on each skewer. Don't jam the meat super close together, it's ok if the meat is touching, but do it loosely so the heat can reach all the sides and cook evenly.
• Brush the grill with a wire grill brush and then rub down with an oiled towel to pick up any pieces of loosened crud.
• Grill the skewers on all sides so each side gets nice and brown (brown food tastes good), about 7 to 8 minutes total. Remove the kebobs from the grill to a serving platter and let rest for 5 to 10 minutes. Serve with the Romesco sauce.

ROMANO PORK CHOPS

Steps:

• Trim fat from chops.
• One at a time, place chops between waxed paper and pound with a mallet to about 1/4 inch thick, (or buy thin, fast fry chops).
• On plate, mix together cheese, bread crumbs, Cajun seasoning and lemon rind.
• Spread flour on another plate.
• In shallow bowl, lightly beat eggs.
• Coat each chop in flour, shaking off excess.
• Dip into egg, then into crumb mixture to coat both sides.
• In a large frypan, heat oil over medium high heat; fry chops, in 2 batches and turning once, until golden brown, and crispy, about 6 minutes.
• Garnish with lemon wedges.

SWEET POTATO PORK SKILLET

Steps:

• In a large skillet, brown pork chops in oil. Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the brown sugar, salt, cinnamon and 1/2 cup of the reserved juice; stir into skillet. Add sweet potatoes; toss to coat. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add green pepper and pineapple; cover and cook for 10-15 or until potatoes are tender. , Meanwhile, cook rice according to package directions. In a small bowl, combine cornstarch and remaining pineapple juice until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Serve with rice.

SALT CURED PORK CHOPS

Steps:

• Combine the salt, sugar, and pepper. Mix well.
• Put the chops on a wire rack in a baking pan or any container that is large enough to accommodate the rack.
• Generously cover the chops with the cure using about 2-3 tablespoons per chop making sure they are totally covered with the cure.
• Place the container of chops in the fridge for 6 hours uncovered.
• Remove from fridge and thoroughly rinse the chops and pat dry.
• Place the chops back into the container on top of the rack and return to the fridge for at least 1 hour.
• Heat cast iron skillet medium to medium high with the cooking oil and cook the chops flipping once until cooked through.
• Grilling is excellent as well!

CURED PORK CHOPS WITH SWEET POTATOES, BACON, AND ROMESCO

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.