Pork Chops Fricasse With Green Plaintains Recipes

MOJO PORK CHOPS WITH PLANTAINS

Steps:

• Cut a 2-inch strip of zest from both the orange and grapefruit; place in a glass bowl. Squeeze 3 tablespoons juice from each fruit into the bowl (set the fruit aside). Whisk in 3 tablespoons olive oil, 2 tablespoons vinegar, 1 tablespoon oregano, the cumin seeds, and salt and pepper to taste. Poke the pork chops with a fork, then add them to the marinade, turning to coat. Set aside for 20 minutes.
• Meanwhile, make the mojo sauce: Squeeze 1 tablespoon each orange and grapefruit juice into another bowl; whisk in the remaining 1 tablespoon vinegar, 5 tablespoons olive oil, 1 tablespoon oregano, garlic and parsley. Season with 1/2 teaspoon salt, and pepper to taste.
• Boil the plantains in a saucepan of salted water, covered, until tender, about 15 minutes. Drain, reserving about 1/2 cup cooking liquid. Smash the plantains with a potato masher, drizzling with olive oil and some of the cooking liquid. Season with salt and pepper; keep warm.
• Heat 2 medium skillets over medium-high heat. Remove the pork from the marinade; pat dry. Brush the chops lightly with some of the mojo sauce; sear until golden and slightly crisp on one side, about 5 minutes. Turn and cook about 3 more minutes. Divide the pork and plantains among plates and drizzle with more mojo sauce.

GREEK PORK CHOPS

Steps:

• In a large bowl, mix first 9 ingredients. Add pork chops and turn to coat. Cover; refrigerate 8 hours or overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-5 minutes per side. Let stand 5 minutes before serving.Freeze option: Freeze chops with marinade in a freezer container. To use, thaw in refrigerator overnight. Drain pork, discarding marinade. Grill as directed.

CUBAN PORK CHOPS WITH PLANTAIN HASH

Steps:

• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the plantains, bell pepper, red onion, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in half of the garlic and cook until golden, about 1 minute; season with salt and pepper.
• Meanwhile, combine the remaining garlic, lime zest, oregano and cumin in a small bowl. Rub on both sides of the pork chops and season with salt and pepper.
• Heat the remaining 1 tablespoon olive oil in a separate large nonstick skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 3 to 4 minutes per side.
• Divide the pork and plantain hash among plates. Serve with lime wedges and hot sauce.

PORK FRICASSéE WITH MUSHROOMS AND CARROTS

Steps:

• In a kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it as it is browned to a large bowl. Pour off the fat from the kettle, return the pork to the kettle with the onion, the celery, the bay leaf, the broth, and the water, and simmer the mixture, uncovered for 1 1/2 hours, or until the pork is tender. Add the carrots, simmer the mixture, covered for 15 minutes, or until the carrots are tender, and transfer the pork and the carrots with tongs to a bowl. Strain the mixture through a fine sieve into a bowl return the cooking liquid to the kettle, and boil it until it is reduced to about 3 cups.
• In a large heavy skillet cook the mushrooms in the butter over moderate heat, stirring occasionally, until most of the liquid the mushrooms give off is evaporated, sprinkle the mixture with the flour, and cook it over moderately low heat, scraping up the brown bits, for 3 minutes. Stir in the cream, stirring until the mixture is combined well, add the mushroom mixture to the cooking liquid, and simmer the sauce, stirring, until it is thickened. Stir in the lemon juice, the pork, the carrots, salt and pepper to taste . The fricassee may be made 2 days in advance and kept covered and chilled. Stir in the parsley and serve the fricassee over the paprika rice.

GREEK STEWED PORK AND GREENS IN LEMON SAUCE FRICASSEE

Steps:

• Heat (medium to high) a heavy pan with 2 teaspoons olive oil. Add the bay leaves, allspice and some pepper and brown the meat on both sides, about 2-3 minutes each side. Do not cook the meat completely. You can do this in batches so as to not crowd the meat.
• In a pot, heat the rest of the olive oil and sauté the onion, the spring onion and the leek until soft. Add the dill and sauté 1-2 minutes more.
• Once the meat is browned, place in the pot with the onion mixture and more pepper and salt. Add warm water enough to barely cover the meat. Cover the pot and simmer for about 1 hour, until meat is soft and tender.
• Open the pot and add chard and the lemon juice. Mix a bit with a large spoon. Continue to simmer for about 20 minutes, until chard has wilted. Mix occasionally so that all greens are wilted.
• Serve with bread.

JERK PORK CHOPS WITH HEARTS OF PALM SALAD AND SWEET PLANTAINS

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with aluminum foil.
• Thinly slice hearts of palm on the diagonal and put in a colander along with sliced onion. Rinse well under cold water and pat dry. Transfer to a large bowl and toss together with remaining salad ingredients.
• Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes.
• While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking.
• Meanwhile, stir together jerk seasoning and oil in a small bowl and rub all over pork to coat. Grill pork, turning over once, until just cooked through, about 3 minutes total. Serve pork with salad and plantains.

GREEK-INSPIRED SEARED PORK CHOPS

Steps:

• Place pork chops between sheets of plastic wrap or parchment paper and pound to flatten to 1/2-inch thickness. Season both sides of the chops evenly with Greek seasoning.
• Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Place 2 chops in the hot skillet and sear for 2 minutes. Flip and cook until chops are no longer pink in the center, or to desired degree of doneness, 2 to 4 more minutes. Set aside and keep warm. Add 1 tablespoon oil to the skillet and repeat to cook remaining 2 chops.
• Add remaining 1 tablespoon oil to the skillet. Add tomatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until tomatoes are slightly blistered and softened, about 3 minutes. Add olives and lemon juice and cook for 2 minutes.
• Serve tomato mixture over pork chops and sprinkle each serving with feta cheese and parsley.

BALSAMIC PORK CHOPS

Steps:

• Pat pork chops dry with paper towels, and season with salt and pepper.
• Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
• When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove pork chops from heat and cover to keep warm.
• Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
• Drizzle pan-fried chops with balsamic glaze and serve warm.