Glazed Pork Chops With Vegetable Saute Recipes

SAUCY SLOW COOKER PORK CHOPS

Steps:

• Heat olive oil in a large skillet over medium heat; cook pork chops in the hot oil until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker; top pork chops with onion and green peppers.
• Whisk tomato sauce, brown sugar, vinegar, Worcestershire sauce, and salt together in a bowl. Pour sauce into slow cooker, gently stirring to coat meat and vegetables.
• Cook pork chops on Low until tender, 6 to 8 hours.
• Transfer pork chops to a serving platter; tent with aluminum foil to keep warm. Whisk cornstarch into sauce until thickened; spoon sauce and vegetables over pork chops.

SKILLET ROASTED PORK CHOPS WITH SPRING VEGETABLES AND MUSTARD SAUCE

Steps:

• Preheat the oven to 200 degrees F.
• Bring a pot of water to a boil. Prepare an ice water bath. In batches by type, blanch the radishes, English peas and snow peas in the boiling water for 1 minute per batch. Transfer each batch to the ice water to stop the cooking process, then transfer to a colander to drain. Cut the snow peas into julienne strips. Transfer the blanched vegetables to a bowl and set aside.
• Heat a cast-iron pan over medium-high heat. Season the pork chops with the coriander, cumin and some salt and pepper.
• Add the oil to the pan and heat until smoking. Add the pork chops, reduce the heat to medium and cook until caramelized on one side, about 3 minutes. Flip the chops and cook until caramelized on the other side, another 3 minutes.
• Reduce the heat to low and add the garlic, tarragon and 3 tablespoons of the butter. Cook, basting the pork with the butter (be careful not to burn the butter, though it will brown lightly), until the pork reaches an internal temperature of 135 degrees F for medium, about 4 minutes. Transfer the chops to a baking sheet and keep warm in the oven while you make the sauce and finish the vegetables.
• Drain off half of the butter, add the leeks and saute until softened, 3 to 4 minutes. Add the white wine and cook, scraping up the brown bits from the bottom of the pan. Stir in the chicken stock and mustard and cook for a few minutes until slightly reduced. Add the remaining 2 tablespoons butter to form a pan sauce and season with the champagne vinegar. Add the reserved vegetables to warm in the sauce while it simmers to reduce, about 5 minutes. Add salt and pepper as necessary.
• Serve the vegetables and sauce with the pork and garnish with dill.

PAN SEARED PORK CHOPS WITH GLAZED CARROTS

Steps:

• Preheat oven to 425°F Dredge the pork chops (or steaks) in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices.
• Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side).
• Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops.
• Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
• Remove the chops/steaks from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice.
• Place carrots atop the chops and drizzle with glaze.

PORK CHOPS WITH APPLE CIDER GLAZE

Steps:

• Season pork chops with salt and black pepper.
• Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.
• Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
• Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.