Peppered Pork Chops Wportabella Recipes

PEPPER PORK CHOPS

Steps:

• Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, and then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the brine and seal. Place in a plastic container and refrigerate overnight.
• Remove the chops from the brine, rinse and pat dry. Sprinkle on both sides with the remaining 2 teaspoons kosher salt and set aside.
• Place the apples in a 5 1/2- to 6-quart slow cooker.
• Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples. Add the remaining 1/2 tablespoon olive oil to the pan, followed by the onions, and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking until the pork is tender and falling away from the bone, another 4 hours and 30 minutes.

PORTOBELLO PORK CHOPS

Steps:

• 1. Heat oven to 375 degrees. Trim fat from chops. Spoon salsa into a 3-quart rectangular baking dish. Arrange chops on top of salsa.
• 2. Combine Portobello mushrooms, cheddar cheese and maple syrup in a medium bowl. Spoon over chops.
• 3. Bake, uncovered, for 20 to 30 minutes until internal temperature on a thermometer reads 145 degrees followed by a 3 minute rest time. Sprinkle with parsley. Serve chops with salsa mixture. Makes 4 servings.

PEPPERED PORK CHOPS W/PORTABELLA

Steps:

• You'll want to start by getting your Pork into a brine any brine will do. I use Water, salt, peppercorns, honey and apple cider vinegar. Let the Chops sit for at least 20 minutes.
• While your chops are hanging out, You'll want to get all of the veggies into a baking dish. No particular order here.
• Add salt, pepper and olive oil to taste. Give it a stir to incorporate the seasoning. You want to see the olive oil coat everything in the pan.
• Pour in a few tablespoons of water. This way you'll have a nice sauce.
• Remove your Chops from the brine and pat dry. Season with salt and pepper to taste.
• Place the Chops on top of the Pepper mixture.
• Add a dash of Worcestershire to the chops. Cover with foil.
• Bake in a 350 degree oven for about 35-40 minutes.
• Serve with Rice and Steamed Green Beans. Enjoy.

PORK CHOPS WITH SWEET AND HOT PEPPERS

Steps:

• Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.

PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS

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.

BROILED PORK CHOPS WITH YELLOW-PEPPER PUTTANESCA

Steps:

• Preheat broiler with rack 4 inches from heating element. Toss bell pepper and tomatoes with 2 tablespoons oil and red-pepper flakes on a rimmed baking sheet, gently squeezing tomatoes with your hands to release juices; season with salt and pepper. Spread in a single layer. Rub chops with remaining 1 tablespoon oil; season with salt and pepper. Place atop vegetables.
• Broil 4 minutes; flip chops. Scatter olives and capers evenly over vegetables. Broil until chops are browned in places and a thermometer inserted into thickest part of chops (avoiding bones) registers 138 degrees, 4 to 6 minutes more. Scatter generously with basil. Serve pork, vegetables, and pan juices with bread.