Pan Roasted Pork Chops With Sauteed Cabbage And A Shrimp Crabmeat And Mirliton Dressing Recipes

SKILLET PORK CHOPS WITH CABBAGE

Steps:

• Preheat the oven: Preheat the oven to 400°F.
• Serve: Carefully remove the skillet from the oven (the handle will be very hot). Let the meat and cabbage sit for 5 minutes. Sprinkle with the remaining 1 tablespoon parsley. Serve immediately.

PAN ROASTED PORK CHOPS

Steps:

• Preheat an oven to 375 degrees F.
• In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.

PAN-ROASTED PORK CHOPS WITH SAUTEED CABBAGE AND A SHRIMP, CRABMEAT AND MIRLITON DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Set a 12-inch saute pan over medium-high heat and add 2 tablespoons of the olive oil. Season the pork chops on both sides with the Essence, 2 teaspoons of the salt and 1 teaspoon of the black pepper. Sear the chops, 3 at a time in the hot skillet, until well caramelized, about 3 minutes per side. Transfer pork chops to a baking sheet and set aside. Add the remaining tablespoon of oil to the pan and sear the remaining 3 pork chops. Transfer to the baking sheet with the other pork chops and roast in the oven until cooked through, about 12 minutes.
• While the pork chops are roasting, add the bacon to the saute pan used to brown the pork chops and reduce the heat to medium. Cook, stirring frequently, until the bacon is crispy, 7 to 8 minutes. Add the garlic to the pan and cook until the garlic is fragrant, about 30 seconds. Add the cabbage to the pan and season with the remaining teaspoon of salt and 1/2 teaspoon of black pepper and cook, stirring occasionally, until just wilted, about 15 minutes.
• Remove the pork chops from the oven and serve, with the shrimp, crabmeat and mirliton dressing and sauteed cabbage.
• Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to an hour. Remove from the heat, drain, and set aside to cool completely.
• Meanwhile, combine the shrimp with 2 tablespoons of the olive oil and 1/2 tablespoon Essence in a mixing bowl and toss to coat evenly. Cover and refrigerate until ready to use.
• When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside. Preheat the oven to 350 degrees F.
• Heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the onions, bell peppers, and jalapeno. Add the remaining 1/2 tablespoon Essence and the thyme. Cook, stirring, until the vegetables are soft and lightly golden, 4 to 6 minutes.
• Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes. Add the shrimp, crab meat, salt, black pepper, green onions, and parsley. Cook, stirring, until the shrimp turn pink, 3 to 4 minutes. Remove from the heat.
• Add the eggs, 1/2 cup of the bread crumbs, and the pepper sauce. Mix well. Grease a 6 compartment Texas-size muffin tin with the melted butter and coat with 1/4 cup of the remaining breadcrumbs. Spoon the mirliton mixture into the muffin tin. Sprinkle 1/4 cup of the cheese evenly over the top of each muffin, then sprinkle with the remaining 2 tablespoons bread crumbs. Bake until the topping is lightly browned and bubbly, about 20 to 25 minutes. Allow the dressing to cool for at least 15 minutes, then lay an inverted baking sheet covered with lightly oiled parchment paper on top of the muffin tin so that the parchment paper is touching the tops of the dressing. Invert the muffin tin and turn the dressings out of the tin. Serve warm, cheese side up.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

SAUTEED PORK CHOPS WITH SWEET-AND-SOUR RED CABBAGE

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Cook bacon in a 4- to 5-quart wide heavy pot over moderate heat, stirring occasionally, until crisp, and transfer with a slotted spoon to paper towels to drain. Measure fat and, if less than 2 tablespoons, add enough vegetable oil to bring total to 2 tablespoons. Heat fat over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until it begins to turn golden, about 2 minutes. Add cabbage and turn with tongs until coated with fat. Stir in red-wine vinegar, water, sugar, caraway seeds, 3/4teaspoon salt, and 1/4 teaspoon pepper and braise cabbage over moderately low heat, covered, stirring occasionally, until tender, 25 to 35 minutes.
• Meanwhile, pat 2 pork chops dry and sprinkle both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper (total). Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown seasoned chops, turning over once, 5 minutes total, and transfer to a shallow baking pan (1 inch deep). Season remaining 2 chops and brown in oil remaining in skillet in same manner, transferring to baking pan. Roast chops in oven until thermometer inserted horizontally 2 inches into center of a chop (do not touch bone) registers 145°F, 5 to 8 minutes.
• Meanwhile, stir half of bacon into cabbage, then finely chop remaining bacon for sprinkling.
• Let chops stand in pan, loosely covered with foil, 5 minutes. Serve chops over cabbage, with any pan juices spooned over and sprinkled with bacon.

GLOSSY PAN-ROASTED PORK CHOPS

Steps:

• Heat oven to 400 degrees. In a small bowl stir together all rub ingredients. pat rub onto both sides of pork chops, using a total of 2 tbsp of rub.
• Heat large ovenproof skillet over medium-high heat until hot. Add oil, heat until hot. add pork; cook 2 minutes or until golden brown on one side.
• Turn pork chops; place skillet in oven. Bake 6 to 8 minutes or until no longer pink in center.
• TIP* Store remaining rub in glass jar with tight-fitting lid. You can keep All Purpose Rub in a dry, dark place up to 3 months.

PAN-ROASTED PORK CHOPS

Steps:

• Heat oven to 400*.
• Mix together the first 7 ingredients in a small bowl.
• Heat skillet over med.-high heat until hot.
• Add oil; heat until hot.
• Rub chops generously with seasoning mixture.
• Add seasoned pork to hot oil; cook 2 minutes or until brown on one side.
• Turn pork chops; place skillet in oven and bake 6 to 8 minutes or until no longer pink in the center.
• *Tip: You'll have extra rub, which will make this a really quick meal the next time you make this recipe.