Hacienda Pork Chops Grande Recipes
PORK CHOP AGRODOLCE
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the vinegar, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Continue to simmer until reduced by half, about 5 minutes. Add the honey and simmer until the mixture has thickened slightly, another 3 to 4 minutes. Stir in the butter and set aside.
- Preheat a grill pan over medium-high heat.
- Season the pork chops evenly on both sides with 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle with the olive oil and place on the hot grill pan. Grill the first side until nicely browned, about 5 minutes. Flip the chops and grill for an additional 5 minutes on the second side. Baste the chops with some of the sauce and then continue basting and flipping until the chops are caramelized and slightly charred and the meat registers 150 degrees F on an instant-read thermometer. Remove the chops to a platter and allow to rest for 10 minutes. Serve drizzled with the remaining sauce.
PORK CHOPS ALLA FIORENTINA
This might be my favorite way to get Jade to eat some spinach. The mascarpone keeps it light while adding a creaminess that marries all the flavors together into a luscious sauce. It's in our rotation year-round.
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Remove the pork chops from the refrigerator 30 minutes before cooking.
- Heat a large skillet over medium-high heat. Dry the pork chops well on both sides using paper towels and season evenly with 1 teaspoon salt.
- Add the oil to the pan and heat an additional 30 seconds. Add the pork chops to the pan and cook, undisturbed, until deep golden brown and beginning to look cooked around the edges, about 5 minutes. Flip the chops, lower the heat to medium and cook, searing the edges as well, until golden brown and the center reaches 140 to 145 degrees F, about 5 minutes. Remove to a plate to rest and carry-over cook.
- Return the pan to medium heat and add the butter, shallots and garlic. Cook until fragrant and soft, about 1 minute. Add the spinach to the pan along with the remaining 1/2 teaspoon salt and cook, stirring often until wilted. Stir in the mascarpone, lemon juice and 2 tablespoons water and bring to a simmer. Stir in any juices from the pork that have accumulated on the plate and cook for 2 minutes longer. Spoon the sauce over the pork chops and serve.
HACIENDA PORK CHOPS GRANDE!
These are really fun!! Taste great and a nice way to use up any leftover taco "fixin's"!! Not dry at all, and look really pretty, too! Top with your own favorite toppings! Just have fun! :)
Provided by Wildflour
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rub *taco seasoning mix on both sides of all four pork chops. Or make your own taco seasoning!(*I have used Chef DiBi's #45798 and for this I used Chef Kittencal's #76616! Both are excellent!:)).
- In large skillet, melt butter with vegetable oil, heat over med-high heat.
- Lightly brown chops on both sides.
- Transfer to shallow, lightly greased baking dish.
- Top each chop evenly with salsa.
- Place in 350º oven for about 30-35 minutes or til done. *Chops are done when very slightly pink inside and juices run clear.
- *Don't overbake! Bake less if chops are thinner!
- **Top with cheese during last 5 minutes or so of baking.
- Serve topped with rest of ingredients.
- Serve with Spanish, Mexican or green rice and refried beans if desired.
Nutrition Facts : Calories 401.4, Fat 29.1, SaturatedFat 12.6, Cholesterol 107.6, Sodium 626.2, Carbohydrate 4.2, Fiber 1, Sugar 2.1, Protein 30.4
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