Pork Chop Recipes Recipes Recipe For Banana

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BANANA CHIP CRUSTED JERK PORK CHOPS



Banana Chip Crusted Jerk Pork Chops image

Banana chips encrust pork chops for the perfect combination of crunchy, sweet and savory. Chopped Basket Ingredient: Banana Chips

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 bunch scallions
7 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
One 14-ounce can black beans
1 1/2 cups banana chips
1/2 cup panko
3 teaspoons dry jerk seasoning
Four 8-ounce bone-in pork chops
Cooked white rice, for serving

Steps:

  • Chop the scallions, keeping the whites and greens separate.
  • Heat 1 tablespoon of the oil in a medium saucepan over medium heat until hot. Stir in the scallion whites and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until the scallions are golden, about 2 minutes. Stir in the beans along with any liquid in the can, bring to a simmer and then remove from the heat. Adjust seasoning if needed.
  • Pulse the banana chips in a blender until finely ground. Stir the banana crumbs together with the panko and jerk seasoning. Sprinkle each pork chop with a generous pinch of salt and pepper, and then dredge them in the banana crumb coating, pressing so the crumbs adhere.
  • Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat until hot. Then add the pork chops in batches and cook, turning once, until golden and just pink in the center, about 8 minutes total. Wipe out the skillet and cook the remaining pork chops with the remaining 3 tablespoons oil in the same manner. Let the pork stand 5 minutes.
  • Serve the pork with the rice and beans, sprinkled with the reserved scallion greens.

CARIBBEAN PORK CHOPS WITH BANANA AND COCONUT MILK



Caribbean Pork Chops With Banana and Coconut Milk image

From Favorite Brand Name Recipes Cookbook. Just reading this is making me hungry! Nice to serve on top of a bed of rice or shredded lettuce.

Provided by Oolala

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

1 large banana, green tip
1 tablespoon vegetable oil
2 boneless pork loin chops, 1-inch thick
1 large garlic clove, pressed
2 tablespoons fresh ginger, slivered
1/2 cup coconut milk, canned
1/4 cup water
2 tablespoons chutney
1/8 teaspoon cayenne pepper
1 tablespoon lime juice

Steps:

  • Cut banana in half crosswise, then legthwise.
  • In a skillet, saute the banana in oil 30-45 seconds, shaking the skillet. Remove the banana.
  • Add more oil to the skillet if necessary and brown the chops on each side, about 2-3 minutes.
  • Stir in the garlic and ginger, saute lightly. Stir in coconut milk, water, chutney and cayenne.
  • Spoon mixture over the chops. Cover and simmer 8-10 minutes. Stir in lime juice and remove from heat.
  • Generously spoon the sauce over the chops and banana and serve with white rice or shredded lettuce.

Nutrition Facts : Calories 681.3, Fat 32, SaturatedFat 17, Cholesterol 124, Sodium 118.3, Carbohydrate 57.3, Fiber 2.1, Sugar 46.7, Protein 41.7

PORK CHOPS WITH SWEET AND HOT PEPPERS



Pork Chops with Sweet and Hot Peppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 center cut loin chops, 1-inch thick
Salt and pepper
2 tablespoons extra-virgin olive oil
1 yellow bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
4 red hot Italian cherry peppers, sliced
1/2 cup white wine or chicken stock
2 tablespoons chopped flat-leaf parsley, a handful

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.

"DA PORK CHOP"



Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons green peppercorns
1/2 cup small diced onion
1 teaspoon chopped garlic
1/2 teaspoon red chile flakes
1 ounce olive oil
1/2 cup red wine vinegar
1/2 cup Worcestershire sauce
1 cup molasses
2 tablespoons tomato paste
2 quarts dark beef stock
Four 20-ounce double cut pork chops
Salt and pepper
2 ounces butter
2 cups prepared frozen spatzle
1 cup spinach, chiffonade

Steps:

  • For the sauce: Saute peppercorns, onions, garlic, and chile in olive oil over medium heat for a few minutes. Add vinegar and Worcestershire and reduce by 1/2. Add molasses, tomato paste and beef stock. Simmer for 30 to 45 minutes to reduce by 1/3. Let cool and store until needed.
  • Season each chop with salt and pepper and grill or broil, until desired doneness. Meanwhile, heat the butter in a saute pan until it starts to brown. Turn down heat to a simmer and add spatzle and spinach. Cook for a few minutes until the spatzle is warm. Serve with green peppercorn sauce.

LEFTOVER PORK CHOP STIR FRY



Leftover Pork Chop Stir Fry image

Make and share this Leftover Pork Chop Stir Fry recipe from Food.com.

Provided by Team Rocco

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons sesame oil
1/4 onion, chopped
2 garlic cloves, minced
1 -1 1/2 lb left-over pork chop
1 cup stir fry vegetables (I prefer snow peas and carrots, but broccoli would be good too!)
6 tablespoons honey
1/4 cup soy sauce
1/4 teaspoon red pepper flakes (more or less depending on heat preference)
1/4 teaspoon ginger
2 tablespoons toasted sesame seeds

Steps:

  • Cut the left-over pork chops into thin strips at a slight bias.
  • Heat 1 tablespoons seame oil over medium heat. Add garlic and onion and sautee until tender.
  • In the meanwhile, mix ingredients for the sauce in a small bowl or measuring cup.
  • Add pork to the garlic and onion and cook until warmed through
  • Add stir fry veggies and cook for about 2 minutes more, adding the sauce at the last minute. (A little cornstarch can be added here if you want the sauce thicker).
  • Serve over your favorite rice or noodles.

Nutrition Facts : Calories 405.3, Fat 20.5, SaturatedFat 4.8, Cholesterol 78.2, Sodium 1070.5, Carbohydrate 30.1, Fiber 1.4, Sugar 26.5, Protein 26.9

PORK CHOPS WITH VINEGAR PEPPERS



Pork Chops with Vinegar Peppers image

Provided by Artie Bucco

Categories     Pepper     Quick & Easy     Dinner     Vinegar     Pork Chop     Fall     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 5

1 tablespoon olive oil
4 pork rib chops, about 1 inch thick
Salt and freshly ground pepper
2 garlic cloves, lightly crushed
2 cups sliced mild pickled peppers, with 2 tablespoons of their juice (add a few hot peperoncini if you like)

Steps:

  • Heat the oil in a large skillet over medium-high heat. When the oil is very hot, pat the chops dry with paper towels. Sprinkle with salt and pepper. Cook the chops, turning once, for about 5 minutes on each side, or until browned.
  • Lower the heat to medium and scatter the garlic around the chops. Cover the pan. Cook for 5 to 8 minutes more, or until the chops are just slightly pink when cut near the bone. Do not overcook, or the chops will be dry. Transfer the chops to a plate and keep warm.
  • Add the peppers and the 2 tablespoons liquid to the skillet. Cook, stirring, for 1 to 2 minutes, or until the peppers are just heated through. Spoon the peppers over the chops and serve immediately.

DORITOS PORK CHOPS



Doritos Pork Chops image

I was trying to come up with a new way to make pork chops and this recipe is the result. The Doritos make an excellent crust and since they have so much flavor anyway, you really don't have to add a lot of seasoning. These pork chops are moist, delicious, and easy to make.

Provided by pjstar31

Categories     Baked Pork Chops

Time 30m

Yield 6

Number Of Ingredients 9

½ (5.5 ounce) package ranch-flavored tortilla chips (such as Doritos® Cool Ranch®), crushed
½ (5.5 ounce) package nacho cheese-flavored corn chips (such as Doritos®), crushed
1 large egg
¼ cup milk
salt and freshly ground black pepper to taste
2 tablespoons butter, melted
6 boneless pork chops, 3/4-inch thick
2 teaspoons garlic powder, or to taste
2 teaspoons onion powder, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Spread the crushed chips out in the bottom of a shallow dish.
  • Beat egg and milk together in a bowl; season with salt and pepper.
  • Pour melted butter in the bottom of a 9x13-inch casserole dish and tilt in all directions to spread evenly.
  • Dip pork chops in egg wash and set onto the crushed chips; cover both sides with chips, pressing them into the meat. Place breaded pork chops into the casserole dish.
  • Season tops of pork chops generously with garlic powder and onion powder.
  • Bake in the preheated oven for 10 minutes. Flip pork chops over, season the other side with garlic powder and onion powder and cook until no longer pink in the center, an additional 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 609.4 calories, Carbohydrate 16.6 g, Cholesterol 227.9 mg, Fat 31 g, Fiber 0.9 g, Protein 63.1 g, SaturatedFat 10.8 g, Sodium 336.7 mg

PULLED PORK CASSEROLE



Pulled Pork Casserole image

Pulled pork is the gift that keeps on giving. This recipe uses up any leftover pulled pork and is baked in under 30 minutes.

Provided by Karla Harmer

Categories     Pork Casserole

Time 35m

Yield 6

Number Of Ingredients 8

10 (8 inch) corn tortillas
3 cups cooked pulled pork
4 tablespoons canned black beans, rinsed
½ (8 ounce) package cream cheese, cut into cubes
2 tablespoons chopped fresh cilantro, or more to taste
1 ½ cups salsa, or more to taste
6 tablespoons leftover cooked rice
8 tablespoons shredded Mexican cheese blend

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Line the bottom of a casserole dish with 6 corn tortillas, so that the bottom and sides are covered.
  • Add 1/2 of the pulled pork, 1/2 of the black beans, 1/2 of the cream cheese, 1/2 of the cilantro, 1/2 cup of salsa, 1/3 of the cooked rice, and 3 tablespoons Mexican cheese blend. Cover with 4 corn tortillas. Repeat layering of the ingredients, finishing with the remaining Mexican cheese blend.
  • Bake in the preheated oven until cheese is melted and bubbly, about 25 minutes.

Nutrition Facts : Calories 506.9 calories, Carbohydrate 48.9 g, Cholesterol 114.6 mg, Fat 18.4 g, Fiber 5 g, Protein 36 g, SaturatedFat 9.4 g, Sodium 1474.7 mg

MARMALADE PORK CHOPS



Marmalade Pork Chops image

This is great for those hurried evenings when you don't have much time for preparations! Only three ingredients! So quick and easy to prepare, and tastes so good! This is one of my family favorites!

Provided by DENEMI

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h5m

Yield 4

Number Of Ingredients 3

5 pork chops
½ cup orange marmalade
½ cup soy sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 29 g, Cholesterol 46.3 mg, Fat 7.8 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 2.9 g, Sodium 1852.2 mg, Sugar 24.5 g

PORK CHOPS ITALIANO



Pork Chops Italiano image

Flavorful, tender pork chops with Italian pizzazz. Great served over noodles.

Provided by lutzflcat

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 13

1 teaspoon olive oil
2 cups sliced mushrooms
2 tablespoons olive oil
6 (3/4 inch thick) pork loin chops
2 cloves garlic, crushed
1 cup chopped onion
1 (14.5 ounce) can diced Italian tomatoes, undrained
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup water, if necessary
1 large green bell pepper, cut in 6 pieces

Steps:

  • Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
  • Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.

Nutrition Facts : Calories 290 calories, Carbohydrate 7.8 g, Cholesterol 63 mg, Fat 17.6 g, Fiber 2 g, Protein 25.3 g, SaturatedFat 5.1 g, Sodium 339.1 mg, Sugar 3.8 g

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From dinnerthendessert.com


OVEN-BAKED PORK CHOPS RECIPE - EATWELL101
2020-08-27 Directions. 1. To make the baked bbq pork chops: Preheat your oven to 425°F (220°C). Arrange pork chops on a baking sheet lined with foil. 2. Brush pork chops with BBQ sauce and bake for 15 minutes. 3. Remove from oven and arrange sliced vegetable (zucchini, bell pepper, lime) around.
From eatwell101.com


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