Pan Seared Pork Chops With Warm Peach Salsa Recipes

PAN-SEARED PORK CHOPS WITH WARM CAJUN GRAIN SALAD

Steps:

• Combine the spelt with 1 1/2 cups of water in a medium saucepan. Bring to a boil, reduce heat to medium low, cover and simmer until most of the water is absorbed and the grains are tender but still chewy, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Let cool completely. (The spelt can be cooked up to 1 day ahead and refrigerated.)
• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the bell pepper, scallion whites, celery and Canadian bacon and cook, stirring frequently, until the vegetables are crisp-tender and the ham is lightly browned, about 4 minutes. Add the garlic and 1/2 teaspoon of the Cajun seasoning and cook, stirring, for 1 minute. Add the spelt, tomatoes, scallion greens, parsley and salt to taste. Cook, stirring, until the spelt and tomatoes are warmed through, about 2 minutes. Remove from the heat, transfer to a medium bowl and cover to keep warm. Wipe out the skillet.
• Sprinkle the pork chops all over with the remaining 1 teaspoon Cajun seasoning and 1 teaspoon salt. Heat the remaining 1 tablespoon oil in the empty skillet over medium-high heat. Nestle the pork chops in the skillet snuggly. Cook until nicely browned on both sides and an instant-read thermometer inserted into the center of each registers 140 degrees F, about 4 minutes per side.
• Divide the pork chops among four plates. Serve with the warm grain salad, and with wedges of lemon and hot sauce on the side if using.

GRILLED PORK CHOPS WITH PEACH SALSA

Steps:

• Salsa:
• In a bowl toss all of the salsa ingredients together and set aside.
• Pork chops:
• Heat an outdoor grill or grill pan over medium-high heat.
• Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.
• Serve the chops with the peach salsa.

SALSA SKILLET PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chops on both sides in batches., Return all chops to pan. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

PAN-SEARED PORK CHOPS

Steps:

• Combine the salt and pepper and dried thyme and rub on the pork chops. Press a sprig of thyme into each chop. Heat the olive oil in a nonstick skillet over medium-low heat and add the pork chops, thyme-side down. Sear 5 to 7 minutes per side, or until just browned and the interior is no longer bright pink. Transfer to a warm plate.
• Pour off the fat from the skillet, return to the heat, add the stock and wine, and bring to a boil. Reduce the heat and cook until slightly thickened, about 5 to 7 minutes. Spoon the sauce over the pork chops and serve.

PAN SEARED PORK CHOPS

Steps:

• Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
• Season chops and heat a black iron skillet or shallow fry pan.
• (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
• (searing will seal in the juices so chops will not dry out).
• As soon as chops are done remove them and put butter and onions into pan.
• Cook till onions are done to desired consistency.
• Enjoy!

PORK CHOPS WITH PEACH SALSA

Steps:

• Stir together all salsa ingredients in medium bowl.
• Cover; refrigerate at least 1 hour.
• Heat gas grill to medium or charcoal grill until coals are ash white.
• Meanwhile, combine salt and pepper in small bowl; sprinkle both sides of pork chops.
• Place chops on grill.
• Cover; grill, turning once, until desired doneness (10 to 15 minutes).
• Serve with salsa.

PAN SEARED PORK CHOPS & MEXICAN SHELLS

Steps:

• Heat oil in large skillet on medium-high heat. Add chops; cook 5 to 6 min. on each side or until done (145°F). Remove from skillet; cover to keep warm.
• Add salsa and water to skillet; bring to boil.
• Stir in Shells and peppers. Cook on medium heat 10 min. Stir in Cheese Sauce; top with chops. Cover. Simmer on low heat 5 min. or until heated through.