Pan Roasted Pork Chops With Yellow Pepper Mole Sauce Recipes

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PAN ROASTED PORK CHOPS



Pan Roasted Pork Chops image

Provided by Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons olive oil
4 double cut pork chops
Salt and freshly ground black pepper
Essence, recipe follows
Sauteed Cabbage, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons olive oil
2 cups diced bacon
2 shallots, thinly sliced
1 head green cabbage, cored and thinly sliced
1/4 cup sherry

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 YELLOW PEPPER MOLE SAUCE



Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce image

Provided by Bobby Flay

Categories     Chocolate     Roast     Cinco de Mayo     Dinner     Pork Chop     Bell Pepper     Tomatillo     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Serves 4

Number Of Ingredients 16

1/4 cup plus 2 tablespoons canola oil
2 (6-inch) yellow corn tortillas, coarsely chopped
1/4 cup raw pumpkin seeds
1 medium red onion, chopped
4 cloves garlic, chopped
4 cups low-sodium chicken broth
3 yellow bell peppers, roasted, peeled, seeded, and chopped
1 ripe mango, peeled, pitted, and chopped
2 tomatillos, husked, scrubbed, and chopped
3 tablespoons golden raisins
4 (10- to 12-ounce) center-cut bone-in pork chops
Kosher salt and freshly ground white pepper
1/2 ounce white chocolate, chopped
1 tablespoon honey
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon

Steps:

  • Heat the 1/4 cup oil in a medium saucepan over high heat until smoking. Add the tortillas and fry until crisp, about 1 minute. Remove to a plate.
  • Add the pumpkin seeds to the pan and cook until golden, 2 to 3 minutes. Transfer to a plate.
  • Add the onion to the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the stock, yellow peppers, mango, tomatillos, and raisins and boil, stirring occasionally, until reduced by half, 25 to 30 minutes.
  • Transfer the yellow pepper mixture, the fried tortillas, and the pumpkin seeds to a food processor and process until smooth. Strain the sauce into a clean medium saucepan and simmer over medium heat until it reaches a sauce consistency, 15 to 20 minutes. Keep warm over low heat.
  • Preheat the oven to 425 degrees F.
  • Heat the 2 tablespoons oil in a large ovenproof sauté pan over high heat until almost smoking. Season the chops on both sides with salt and pepper. Place the chops in the pan and cook until golden brown, 4 to 5 minutes; flip the chops over and place the pan in the oven. Roast until medium, 8 to 10 minutes.
  • Remove the chops from the pan and let rest for 5 minutes before serving. While the chops are resting, add the chocolate, honey, cloves, and cinnamon to the sauce and season with salt and pepper. Cook for 5 minutes. The mole sauce can be made up to 1 day in advance and refrigerated. Reheat before serving.
  • Ladle some of the sauce onto each of 4 large dinner plates and top with a pork chop.

PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS



Pork Chops Smothered with Peppers and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield s: 4 servings

Number Of Ingredients 12

4 bone-in pork chops, 1 1/2-inches thick, at room temperature
Kosher salt and freshly ground black pepper
3 tablespoons EVOO
4 cloves garlic
1 large onion
1 to 2 cubanelle peppers
1 red bell pepper, seeded
1 red chile pepper
1 teaspoon fennel seeds
2 tablespoons tomato paste
1/2 cup dry white or red wine
1 1/2 cups chicken stock

Steps:

  • Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
  • Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
  • While the chops cook, slice the garlic, onion and peppers.
  • Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.

PORK CHOP AND ROASTED RED PEPPER BAKE



Pork Chop and Roasted Red Pepper Bake image

Tender center-cut pork chops are lightly browned, topped with roasted red peppers and a homemade mushroom white sauce, then baked to perfection.

Provided by MBC

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 45m

Yield 6

Number Of Ingredients 13

1 cup all-purpose flour
1 cup seasoned bread crumbs
2 eggs
1 tablespoon water
6 (6 ounce) center-cut pork loin chops, about 1 inch thick
½ cup vegetable oil
1 (7 ounce) jar roasted red bell peppers, drained and sliced
4 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup sliced fresh mushrooms
½ cup lemon juice
salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with foil or coat with nonstick spray. Combine flour and bread crumbs in a shallow bowl. In a small bowl, beat eggs and water together.
  • In a large skillet, heat oil over medium heat. Dip chops in egg mixture, dredge in flour and crumb mixture, and arrange chops in hot skillet. Lightly brown chops until golden brown on both sides and cooked through. Remove from skillet, and place on prepared baking pan. Top chops with strips of roasted red peppers. Set aside.
  • In small saucepan, melt butter over medium heat. Slowly add flour, stirring with whisk until light brown. Slowly whisk milk into flour, and continue whisking until sauce thickens. Remove from heat, and stir in mushrooms and lemon juice. Season to taste with salt and pepper. Evenly top each chop with mushroom white sauce.
  • Bake in preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 37.5 g, Cholesterol 140.1 mg, Fat 36.7 g, Fiber 2 g, Protein 29.4 g, SaturatedFat 11.5 g, Sodium 599.3 mg, Sugar 4.8 g

PORK CHOPS MOLE



Pork Chops Mole image

Mole sauce or paste, a spicy sauce made with chocolate, cinnamon, dried red pepper and other ingredients, can be found in the Mexican section of your local supermarket.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (1 inch thick and 6 ounces each)
2 tablespoons olive oil, divided
1 cup sliced onion
1 cup julienned green pepper
1 can (14-1/2 ounces) Mexican diced tomatoes
1 to 2 tablespoons mole sauce or paste
Hot cooked rice, optional

Steps:

  • In a large skillet over medium-high heat, brown pork chops in 1 tablespoon oil on both sides; remove and set aside. In the same skillet, saute the onion and green pepper in remaining oil until crisp-tender. , Add tomatoes and mole sauce; stir to combine. Return pork chops to the pan. Cover and cook for 10 minutes or until meat is no longer pink. Serve with rice if desired.

Nutrition Facts : Calories 351 calories, Fat 17g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 553mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 34g protein.

GLOSSY PAN-ROASTED PORK CHOPS



Glossy Pan-Roasted Pork Chops image

**Cooking Club Magazine June/July 2010** These pork chops start browning in a skillet on top of the stove and finish cooking in the oven. The combination of the two methods produces golden brown pork chops that are tender and juicy. Per Serving: 245 cal, 16.5 g total fat, 23 g protein, 0 g carb, 70 mg cholesterol, 185 mg sodium, 0 g fiber

Provided by Amanda

Categories     Pork

Time 15m

Yield 4 Chops, 4 serving(s)

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons celery seeds
2 teaspoons packed brown sugar
1 1/4 teaspoons salt
4 pork rib chops (about 1.5 lb)
1 tablespoon oil

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.

Nutrition Facts : Calories 286.3, Fat 18, SaturatedFat 5.2, Cholesterol 58.8, Sodium 774.5, Carbohydrate 10.1, Fiber 2.8, Sugar 3.8, Protein 21.8

PAN-ROASTED PORK CHOPS



Pan-Roasted Pork Chops image

I start these pork chops on the stove top in my cast iron skillet and then place them in the oven to finish cooking. I think the recipe is an adaptation of a BH&G's recipe.

Provided by Deely

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon brown sugar (packed)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 1/2 lbs pork rib chops (4)
1 -2 tablespoon oil

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.

PERFECT SIMPLE ROASTED PORK CHOPS



Perfect Simple Roasted Pork Chops image

Don't let the simplicity of this recipe fool you. Served with a salad and a fast side dish, these pork chops are perfect for a busy weeknight, and my children love it.

Provided by Rhonda Elaine

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 30m

Yield 4

Number Of Ingredients 3

4 boneless center-cut pork chops
salt and ground black pepper to taste
2 tablespoons dried thyme, lightly crushed, or more to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
  • Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.

Nutrition Facts : Calories 169 calories, Carbohydrate 1.4 g, Cholesterol 58.9 mg, Fat 7.1 g, Fiber 0.8 g, Protein 23.7 g, SaturatedFat 2.6 g, Sodium 73.9 mg

PORK CHOPS WITH ROASTED PEPPERS



Pork Chops with Roasted Peppers image

Serve over Soft, Cheesy Polenta with Shredded and Sauteed Collard Greens.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 8

4 orange or yellow bell peppers (8 to 9 ounces each)
5 pork chops, each 1 inch thick (8 ounces each)
Coarse salt and freshly ground pepper
1 tablespoon minced garlic
2 tablespoons capers, rinsed
1 cup dry white wine
1/4 cup sherry vinegar
Soft, Cheesy Polenta

Steps:

  • Roast peppers directly over the flame of a gas-stove burner or under a broiler, turning often, until charred on all sides, about 5 minutes. Transfer to a plastic bag, and let stand 15 minutes. Peel peppers, and discard stems, seeds, and ribs. Tear flesh into thick strips.
  • Heat a large cast-iron skillet over high heat. Generously season chops on both sides with salt and pepper. Brown chops on both sides, turning once, about 4 minutes total.
  • Stir in garlic and capers, and cook 30 seconds, stirring to prevent garlic from burning. Add wine, and cook, stirring and scraping up browned bits as wine reduces to a glaze, about 3 minutes. Add roasted peppers.
  • With pan still very hot, add vinegar, and cook 2 minutes, swirling skillet as vinegar bubbles. Reduce heat to medium. Cover, and cook until chops are cooked through and internal temperature reaches 138 degrees (they should be slightly pink inside), 4 to 5 minutes. Serve pork chops and peppers over polenta.

PAN-ROASTED PORK CHOPS & POTATOES



Pan-Roasted Pork Chops & Potatoes image

An easy marinade gives these chops lots of flavor, the crumb coating packs on crunch and Brussels sprouts add nutrition! -Char Ouellette, Colton, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

4 boneless pork loin chops (6 ounces each)
1/2 cup plus 2 tablespoons reduced-fat Italian salad dressing, divided
4 small potatoes (about 1-1/2 pounds)
1/2 pound fresh Brussels sprouts, trimmed and halved
1/2 cup soft bread crumbs
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter, melted

Steps:

  • Place pork chops and 1/2 cup salad dressing in a large bowl; turn to coat. Cover and refrigerate 8 hours or overnight. Refrigerate remaining salad dressing., Preheat oven to 400°. Cut each potato lengthwise into 12 wedges. Arrange potatoes and Brussels sprouts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle vegetables with remaining salad dressing; toss to coat. Roast 20 minutes., Drain pork, discarding marinade. Pat pork dry with paper towels. Stir vegetables; place pork chops over top. Roast 15-20 minutes longer or until a thermometer inserted in pork reads 145°. Preheat broiler., In a small bowl, combine bread crumbs, parsley, salt and pepper; stir in butter. Top pork with crumb mixture. Broil 4-6 in. from heat 1-2 minutes or until bread crumbs are golden brown. Let stand 5 minutes.

Nutrition Facts : Calories 451 calories, Fat 16g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 492mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 5g fiber), Protein 38g protein. Diabetic Exchanges

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