Pom Glazed Pork Chops With Red Cabbage And Mashed Potatoes Recipes

PORK CHOPS IN CREAMY CHAMPAGNE SAUCE WITH RUSTIC GARLIC MASHED POTATOES

Steps:

• Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.
• Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice.

MASHED POTATOES AND CABBAGE

Steps:

• Put 1 pound diced red-skinned potatoes and 3 cups shredded red cabbage in a pot; cover with water, season with salt and bring to a boil. Cook until tender, about 35 minutes. Reserve 1/4 cup of the cooking water, then drain. Mash the vegetables with 2 tablespoons butter, adding the reserved cooking water as needed. Season with salt and pepper.

FABULOUS COLCANNON (MASHED POTATOES AND CABBAGE)

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil, set heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and transfer to a large mixing bowl.
• Stir milk, mayonnaise, and butter into potatoes. Mash with a potato masher until smooth.
• Cook and stir bacon in a large skillet over medium heat until fat is rendered, 3 to 5 minutes.
• Stir onion, garlic, and cayenne pepper into bacon and drippings and cook, stirring often, until onions are translucent, about 5 minutes.
• Stir cabbage and water into onion mixture until cabbage is wilted, about 5 more minutes. Season with salt and black pepper.
• Fold cabbage mixture into mashed potatoes.
• Cook and stir ham pieces in the same skillet used for cabbage mixture until lightly browned, 3 to 5 minutes.
• Stir cooked ham into mashed potato and cabbage mixture until combined.

SMASHED RED POTATOES WITH CABBAGE

Steps:

• Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain the water, but using a skimmer or a slotted spoon, transfer the potatoes from the pot to a bowl. Cover tightly and allow to sit for five to 10 minutes. Then, using a towel to hold the potatoes steady (because they're still hot), cut them into quarters.
• Meanwhile, bring the water back to a boil, add more salt if desired and add the cabbage. Cook uncovered until tender, five to six minutes. Drain.
• Heat the butter or oil over medium heat in a large, heavy nonstick skillet, and add the scallions. Cook, stirring, until they soften, about three minutes. Add the potatoes. Smash the potatoes to a coarse mash in the pan with a potato masher or the back of your spoon. Stir in the hot milk, and mix together well until the potatoes have absorbed all the milk. Stir in the cabbage, and season generously with salt and pepper. Add the chives, stir together until heated through and serve.

POM-GLAZED PORK CHOPS WITH RED CABBAGE AND MASHED POTATOES

Steps:

• 1. Prepare fresh pomegranate juice.* 2. Peel potatoes and cut into cubes. 3. Cover potatoes with water and bring to a boil; cook covered until soft, about 30 minutes. 4. Peel and core apples; cut into -inch slices. 5. Heat 2 teaspoons vegetable oil in a large skillet. 6. Brush Worcestershire sauce on pork chops. 7. Salt and pepper the pork chops and put them into the heated skillet. 8. Brown on both sides and lower the heat. 9. Mix cup pomegranate juice with balsamic vinegar and cornstarch, and pour into the skillet. Cover the skillet and cook until pork chops are tender, about 20 to 25 minutes. 10. In a large saucepan, add 1 tablespoon vegetable oil and apples; cook until they begin to soften. 11. Add grated cabbage, bay leaf, cup pomegranate juice, cup water, fennel seeds, red wine vinegar and brown sugar. 12. Add salt and pepper to taste. 13. Cook for 30 minutes or until cabbage is soft. 14. Remove potatoes from heat and drain. Mash with a potato masher; add to 1 cup warmed buttermilk and butter (optional). 15. Serve pork chops and cabbage with mashed potatoes. * For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

PORK CHOPS WITH RED CABBAGE

Steps:

• For cabbage:
• Heat oil in heavy large skillet over medium heat. Add cabbage, onion, garlic and marjoram and cook until cabbage and onion are tender, stirring occasionally, about 50 minutes. Stir in balsamic vinegar. Season to taste with salt and pepper. (Can be prepared up to 3 hours ahead. Cover skillet and let stand at room temperature. Bring to simmer before continuing with recipe.)
• For pork:
• Heat oil in another heavy large skillet over medium-high heat. Season pork chops with salt and pepper. Rub with marjoram. Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes. Transfer cabbage to platter. Place pork chops atop cabbage. Remove skillet from heat. Add chicken broth and balsamic vinegar to skillet. Stir with wooden spoon, scraping up any browned bits from bottom of skillet. Pour sauce over pork and serve.

CARAWAY PORK CHOPS AND RED CABBAGE

Steps:

• Season pork chops with 1 teaspoon caraway seeds, chicken seasoning and brown sugar. In a large nonstick skillet coated with cooking spray, brown chops in oil. Remove and keep warm., Add the cabbage, apple, onion, water, vinegar, salt, bouillon granules and remaining caraway seeds to the skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally., Place chops over cabbage mixture; top each with 1 tablespoon apple jelly. Cover and cook 10-12 minutes longer or until meat is tender.

PORK CHOPS WITH RED CABBAGE

Steps:

• In a large nonstick skillet, brown pork chops on both sides in oil. In a bowl, combine the cabbage, pineapple, parsley, dried onion, oregano, pepper and celery seed. Cut each onion half into eight wedges; place over pork chops. Top with cabbage mixture. , Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear and onions are tender.

PORK CHOPS WITH RED CABBAGE

Steps:

• For Cabbage--.
• Heat oil in skillet over medium heat.
• Add cabbage, onion, apple, garlic and marjoram and cook until tender, stirring occasionally.
• Stir in balsamic vinegar.
• Season to taste with salt and pepper.
• For Pork--.
• Heat oil in another skillet over medium high heat.
• Season pork chops with salt and pepper.
• Rub with marjoram.
• Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes.
• Transfer cabbage to platter.
• Place pork chops atop cabbage.
• In skillet pork chops were cooked in add chicken broth and balsamic vinegar.
• Stir with wooden spoon, scraping up any browned bits.
• Pour sauce over pork and serve.

POM-GLAZED PORK CHOPS WITH RED CABBAGE AND MASHED POTATOES

Steps:

• Prepare fresh pomegranate juice.*
• Peel potatoes and cut into cubes. Cover potatoes with water and bring to a boil; cook covered until soft, about 30 minutes.
• Peel and core apples; cut into 1/4-inch slices.
• Heat 2 teaspoons vegetable oil in a large skillet. Brush Worcestershire sauce on pork chops. Salt and pepper the pork chops and put them into the heated skillet. Brown on both sides and lower the heat.
• Mix 1/2 cup pomegranate juice with balsamic vinegar and cornstarch, and pour into the skillet. Cover the skillet and cook until pork chops are tender, about 20 to 25 minutes.
• In a large saucepan, add 1 tablespoon vegetable oil and apples; cook until they begin to soften. Add grated cabbage, bay leaf, 1/2 cup pomegranate juice, 1/2 cup water, fennel seeds, red wine vinegar and brown sugar. Add salt and pepper to taste. Cook for 30 minutes or until cabbage is soft.
• Remove potatoes from heat and drain. Mash with a potato masher; add 1/2 to 1 cup warmed buttermilk and butter (optional).
• Serve pork chops and cabbage with mashed potatoes.

CINDY'S MONGOLIAN PORK CHOPS

Steps:

• Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag, and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet, pound the meat down to an even 1-inch thickness, being careful not to hit the bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving.
• To make the marinade, combine all the ingredients in a bowl and mix well. Coat the pork chops liberally with about three-quarters of the marinade, and marinate for 3 hours and up to overnight in the refrigerator. Reserve any remaining marinade for another use.
• Heat a grill pan over medium-high heat. Remove the chops from the marinade, and place on the grill pan. Grill for 5 minutes on each side, rotating them a quarter turn after 2 to 3 minutes on each side to produce nice crosshatch marks. The pork is cooked when it registers 139 degrees.on an instant-read thermometer.

BAKED PORK CHOPS WITH RED POTATOES AND GARLIC

Steps:

• Season pork chops to taste
• Cut up red potatoes and season
• Slice four garlic cloves in halves
• Slice peppers up into to median size spears
• In a roast place pork chops at bottom
• Lay the potatoes on top
• then add the garlic and peppers atop
• pour the water/chkn broth in a corner of the roast! DO NOT POUR OVER CHOPS!
• Bake at 400 degree's for 1 1/2 - 2 hours, or until done!
• Steamed Brocolli makes this dish taste wonderful!

GLAZED PORK CHOPS WITH SMASHED POTATOES AND STEWED GREEN BEANS

Steps:

• In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 5 to 6 minutes. Add green beans and tomatoes (with their juice); cook, stirring occasionally, until beans are very tender, about 15 minutes.
• Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 12 to 14 minutes. Transfer potatoes to a bowl; set aside.
• Remove steamer basket; discard water from pot. In same pot, melt 1 tablespoon butter over medium. Add garlic; cook until golden brown, 1 to 2 minutes. Add potatoes; mash coarsely. Cook, stirring, 1 minute (a film of starch will form on bottom of pot). Stir in milk and remaining tablespoon butter; heat until warmed through, about 1 minute more. Season with salt and pepper. Remove from heat; cover. Set aside.
• Heat broiler to high. Line a baking sheet with aluminum foil. In a small bowl, combine sugar and Dijon. Place pork on sheet; season with salt and pepper. Broil until pork begins to brown, 6 to 8 minutes; spread sugar mixture over top. Broil until glaze is browned and pork is opaque throughout, 1 to 2 minutes. Serve pork with potatoes and green beans.

PORK CHOPS WITH FRUITY RED CABBAGE

Steps:

• Heat oven to fan 200/fan 180C/gas 6. Put the potato wedges in a large roasting tray and toss in 1 tbsp of the oil. Roast for 10 mins until golden.
• Meanwhile, heat the rest of the oil in a wok or large pan and tip in the red cabbage and onion. Stir-fry for 5 mins then stir in the cranberry sauce, apple and 4 tbsp water. Cover with a lid and leave to cook for 10-15 mins, depending on how thinly you shredded the cabbage.
• Spread the mustard over the top of the chops and add to the roasting tray. Roast for another 15 mins until the chops are browned and cooked through. Season the cabbage to taste and serve with the mustardy pork chops and potato wedges.