HERB-BRINED PORK CHOPS
Soaking tender pork in a juniper, coriander and thyme brine keeps it succulent and plump - griddle until just charred for an attractive main
Provided by Richard Corrigan
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 8
Steps:
- Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely. Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper.
- Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char - you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 2 milligram of sodium
GLUTEN-FREE DREDGED PORK CHOPS
When used with the Gluten-Free Flour Mix, this dredged pork chop recipe from our Test Kitchen will get rave reviews from those living a gluten-free lifestyle and those who aren't. The thick, savory sauce keeps the chops moist and juicy.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine 2 tablespoons flour mixture, salt and pepper. Add pork chops, one at a time, and shake to coat., In a large skillet, cook chops in butter over medium heat for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear. Sprinkle with sage and rosemary; remove and keep warm., In the same skillet, saute onion in pan drippings. Combine remaining flour mixture and juice until smooth. Stir into skillet; add nuts. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.
Nutrition Facts : Calories 309 calories, Fat 17g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 425mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 24g protein.
GARLIC-HERB-CRUSTED PORK CHOP DINNER FOR ONE
This dish is assembled and cooks in less than 30 minutes. Be careful to not overcook or it will cause your pork chop to get tough.
Provided by thedailygourmet
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 25m
Yield 1
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a 6x8-inch casserole dish with cooking spray.
- Coat one side of the pork chop with mayonnaise and press panko into the mayonnaise.
- Pour rice mix into the prepared casserole dish. Add water and cream; stir to combine. Place pork chop, coated-side up, into the dish and top with Parmesan cheese.
- Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 691 calories, Carbohydrate 81 g, Cholesterol 91.3 mg, Fat 30.5 g, Fiber 1.5 g, Protein 30.4 g, SaturatedFat 11.4 g, Sodium 1464.7 mg, Sugar 1.7 g
GRILLED CORN WITH HERBS
Provided by Ian Knauer
Categories Bread Herb Vegetable Side Vegetarian Quick & Easy Corn Summer Grill/Barbecue Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- Grill corn (in husks) on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes.
- Discard husks and stem ends from corn. Cut kernels off cobs with a large knife and toss with herbs and lime butter sauce.
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