HEALTHY BAKED PORK CHOPS WITH DRUNK PEACHES
The inspiration came from a food blog. (http://myfeastsrecipes.blogspot.com/) You can use all whiskey in place of the lemon juice here too, but we preferred a lighter whiskey taste. Serves beautifully alongside a green vegetable and rice or couscous. These peaches would be wonderful over grilled chops as well.
Provided by yogiclarebear
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400* F.
- On the stovetop, heat a small pot over medium heat. Add butter and shallot and cook for 2 minutes, until shallot begins to soften. Add peaches, whiskey, lemon juice, thyme, and brown sugar substitute and mix well.
- Bring to a boil, reduce heat, and simmer for about 5-7 minutes, until it starts to thicken. Salt and pepper to taste.
- Place pork chops in a baking dish, salt and pepper to taste. Top with peach sauce.
- Cover casserole dish, and bake for 25-30 minutes, until chops are cooked through and peach sauce is bubbly.
- NOTE: Depending on how juicy your peaches are, you may want to thicken the sauce with some cornstarch after baking the chops.
PEACHY PORK CHOPS
This recipe is good and easy, two things that definitely work for me! This is wonderful served with wild rice.
Provided by WAYBET
Categories Main Dish Recipes Pork Pork Chop Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
- Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!
Nutrition Facts : Calories 387.8 calories, Carbohydrate 48.4 g, Cholesterol 69.4 mg, Fat 9.4 g, Fiber 1.6 g, Protein 26.4 g, SaturatedFat 2.4 g, Sodium 93.2 mg, Sugar 46.4 g
DIJON-PEACH PORK CHOPS
"This is a dish I invented one night when I was missing half the ingredients for a pork chop recipe I planned to make," recalls Debbie Liberton of Boerne, Texas. The moist chops are swiftly simmered on the stove along with canned peaches, mustard and cloves.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet coated with cooking spray, brown pork chops over medium-high heat for 4-5 minutes on each side. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is tender.
Nutrition Facts : Calories 360 calories, Fat 10g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 456mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
PORK CHOPS WITH GLAZED PEACHES
This is a really simple, quickie pork chop dish that looks and tastes amazing. We'll use some peaches to bring out that nice, fresh summer flavor and the drippings to make a great pan sauce.
Provided by Seamus Mullen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To cut chops from a bone-in pork loin, follow along the rib bone with a sharp knife to make one clean cut. Season the pork chops thoroughly with kosher salt and fresh ground pepper. One at a time, cover each chop with a piece of plastic wrap and lightly pound with the back of a heavy knife or a spoon to work the seasoning into the chops.Cut the peaches into medium ½-inch chunks. Slice the garlic cloves into thin slivers. Pull the sage leaves from the stems and thinly slice.
- Heat a heavy bottomed cast-iron pan over high heat. Once the pan is hot, add 2 tablespoons of the olive oil.
- To the hot pan, add all of the chops standing up on their fat cap side, to render off some of the fat, and pan-sear for a few minutes. Remove two of the chops, and lay the other two down on their meatier sides, to pan sear and cook through. After a few minutes, carefully turn over and brown the other side for another few minutes. Remove from the pan and set aside to rest.
- Repeat for the remaining chops. Remove from the pan and let rest with the other pork chops.Drain and discard some of the cooking oil. Add the peaches to the pan and sauté vigorously, about 2 minutes. Add the garlic and sage, and immediately add the apple cider. Season the mixture with salt and freshly ground black pepper. Add the butter and swirl the mixture together, to emulsify the butter into the peaches. Remove from the heat.
- Stack the rested pork chops on a platter and finish by spooning the peaches and pan juices over top. Serve immediately.
" DRUNKEN" PORK CHOPS
Make and share this " Drunken" Pork Chops recipe from Food.com.
Provided by lazyme
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season pork with salt and pepper.
- Heat oil in heavy large skillet over medium-high heat.
- Add pork; sauté until brown and just cooked through, about 5 minutes per side.
- Transfer pork to plate; tent with foil to keep warm.
- Add onion and fennel seeds to same skillet and sauté until onion is tender, about 5 minutes.
- Mix in paprika; stir 15 seconds.
- Add wine, broth and lemon juice and boil until sauce thickens slightly, scraping up browned bits, about 5 minutes.
- Season sauce to taste with salt and pepper.
- Spoon sauce over pork chops and serve.
Nutrition Facts : Calories 300.5, Fat 18, SaturatedFat 5.5, Cholesterol 75, Sodium 166, Carbohydrate 4.7, Fiber 1.1, Sugar 1.7, Protein 23.7
MOIST BAKED PORK CHOPS
For perfectly prepared pork chops (preferably bone-in) you must brine them for at least 1 to 2 hours and pick chops that are at least 1/2 to 1-inch thick. The success to this dish is the brine for moistness. There are many brine variations out there for what flavor you are wanting to accomplish but, it is an important part of the overall dish.
Provided by Sahara B
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Combine cold water, salt, peppercorns, and bay leaf for brine in a bowl. Place pork chops in a shallow baking dish and pour the brine over top. Let sit for 1 to 2 hours.
- Meanwhile, combine brown sugar, garlic powder, paprika, onion powder, mustard powder, salt, and pepper for rub in a small mixing bowl.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove pork chops from brine, rinse under cold water, and pat dry. Rub pork chops generously on both sides with the seasoning mix. Discard brine.
- Heat a cast iron skillet over medium-high heat. Add oil to the hot skillet. Add pork chops to the hot oil and sear until browned, 2 to 3 minutes.
- Turn pork chops and place skillet in the preheated oven. Bake until no longer pink in the center, 6 to 8 minutes. Remove from the oven, tent with aluminum foil, and let rest for 5 minutes before serving.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 29 g, Cholesterol 45.3 mg, Fat 14.2 g, Fiber 0.7 g, Protein 16.8 g, SaturatedFat 4.4 g, Sodium 5980.2 mg, Sugar 27 g
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