PAN FRIED PORK CHOPS
Steps:
- Wash the pork chops, pat dry and season with salt and pepper to taste. In a large skillet, heat the oil. Flour the pork chops and sear in the oil. Cook for about 1 minute per side to brown. Remove the pork chops from the skillet and place the cooked pork chops on a paper bag to absorb the excess oil. Put the chops back in the skillet and add the chopped onion and 3 to 4 cloves of chopped garlic to pot with 1/4 cup of water. Put a lid on the pot and steam the chops for approximately 20 minutes.
- For the collard greens: Remove the stems, cut up and wash the collard greens. Then par boil the ham hocks in water for about 5 to 10 minutes. Drain the ham hocks. In a large pot, heat the shortening. Saute ham hocks, then add greens, on low fire with pot covered. Allow greens to cook for about 1 1/2 hours over low heat. Season with salt and pepper, to taste.
- For the cornbread: Mix all ingredients and put in a greased pan. Bake in a preheated 400 degree oven for 30 to 40 minutes, or until a tester comes out clean.
- Serve the pork chops with some collard greens and cornbread.
PAN FRIED PORK CHOPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Salt and pepper both sides of the pork chops.
- Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
- Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
- Delicious and simple! Serve with smashed new potatoes.
QUINOA PILAF WITH DRIED FRUIT AND PECANS
Make and share this Quinoa Pilaf With Dried Fruit and Pecans recipe from Food.com.
Provided by ratherbeswimmin
Categories Grains
Time 38m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring 2 quarts of water to a boil; stir in the quinoa.
- Decrease heat to low and cook, covered, 10-15 minutes or until tender.
- Remove from heat and drain well.
- Heat the oil in a 2-quart saucepan over medium heat; stir/saute onion until golden.
- Add in the stock, raisins, apricots, cranberries, salt, coriander, pepper, and lemon zest; bring to a boil and cook for 3 minutes.
- Add in the quinoa; stir to combine.
- Cover and decrease heat to very low; cook 5 minutes.
- Stir in the pecans; fluff and serve.
ONION PAN-FRIED PORK CHOPS
I made this up one day because I was wanting something different then the same old pan-fried pork chops (that is how my husband asked me to cook them that day). So I made this up real fast, and boy did he love them. Now he asks for them every time. I do this with boneless and bone-in pork chops. So it doesn't matter what kind you have on hand, just cook them up and enjoy.
Provided by MSPECANGIRL417
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Before opening the onion soup mix, use your hands to crush the larger bits of onion in the packet. Open the packet, and pour the mix into a shallow bowl. Stir in the flour.
- Heat the oil in a heavy skillet over medium heat. The oil is hot enough when a pinch of the flour mixture sizzles when tossed into the oil. Coat pork chops in the onion soup mixture, and shake off the excess. Carefully place in the hot oil. Turn chops over after about 30 seconds to quickly sear both sides. Cook for about 4 minutes per side, or to desired degree of doneness.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 20.7 g, Cholesterol 38.2 mg, Fat 18.7 g, Fiber 1.3 g, Protein 16.8 g, SaturatedFat 4.2 g, Sodium 1264.2 mg, Sugar 0.7 g
PAN-FRIED PORK CHOPS WITH QUINOA PILAF AND DRIED FRUIT
Instead of calling for ordinary rice pilaf, Chef James Boyce of Mary Elaine's in Scottsdale, Arizona, pairs juicy pork chops and dried fruit with crunchy quinoa, a nutritional powerhouse that delivers both protein and carbs, as well as fiber, potassium and riboflavin.
Provided by NcMysteryShopper
Categories Cherries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°; In a small skillet, combine 1/4 cup of the stock with the shallot and garlic and cook over moderate heat for 2 minutes; Add the quinoa, wheat berries, thyme and bay leaf; Add 1 cup of the stock and bring to a simmer; Scrape the mixture into a 9-inch square baking dish, cover with foil and bake for about 15 minutes, or until the quinoa and wheat berries are tender; Remove the pilaf from the oven and keep covered.
- Heat the olive oil in a large skillet; Season the pork chops with salt and pepper and brown them in the skillet over moderately high heat, about 4 minutes per side; Transfer to a plate; Add the dried pears, apricots and cherries to the skillet and cook for 1 minute; Add the port and cook for 1 minute; Add the remaining 1 cup of stock and simmer over moderately high heat until reduced to 1/3 cup, about 5 minutes; Add the pork chops and any accumulated juices and cook over moderate heat, turning the pork a few times, until it is hot and just cooked, about 2 minutes.
- Uncover the pilaf and fluff it with a fork; season with salt and pepper. Mound the pilaf on plates. Set the pork chops on the pilaf, top with the fruit sauce and serve.
Nutrition Facts : Calories 479.1, Fat 20, SaturatedFat 5, Cholesterol 99, Sodium 264.6, Carbohydrate 33.1, Fiber 2.9, Sugar 10.2, Protein 38.4
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