Pork Chops In Red Sauce Recipes

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PORK CHOPS IN RED SAUCE



Pork Chops in Red Sauce image

These chops are so tender you cut them with your fork. Whenever I serve them I get ask for the recipe.

Provided by FLIGGY

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h10m

Yield 4

Number Of Ingredients 6

4 center cut pork chops
1 onion, sliced
1 to taste salt and pepper to taste
1 cube beef bouillon
½ cup hot water
1 (10.75 ounce) can condensed tomato soup

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides.
  • Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops.
  • Cover casserole and bake in preheated oven for 1 hour.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 12.9 g, Cholesterol 35.5 mg, Fat 4.2 g, Fiber 0.7 g, Protein 15.4 g, SaturatedFat 1.3 g, Sodium 862 mg, Sugar 6.7 g

SPANISH STYLE PORK CHOPS WITH CHORIZO AND ROASTED RED PEPPER SAUCE AND GREEN BEANS



Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
4 large, boneless center-cut pork chops, 1 1/2-inches thick
1/2 tablespoon paprika or smoked sweet paprika, half a palm full
Salt and pepper
1/4 pound chorizo, casing removed, finely chopped
2 cloves garlic, chopped
1 small yellow onion, chopped
1 tablespoon chopped thyme leaves, 4 sprigs
1 (16-ounce) jar pequillo peppers or roasted red peppers, drained
1/2 cup flat-leaf parsley, a couple of generous handfuls
1/4 cup dry sherry or dry white wine, eyeball it
1 pound fresh green beans, trimmed, available ready-prepped in sacks at many markets
1 lemon
Marcona almonds or sliced almonds toasted in butter, your choice
Cheesy Rice, recipe follows, optional
Crusty bread, to pass at table
2 tablespoons butter
1 1/2 cups white rice
3 cups chicken stock
Handful flat-leaf parsley, finely chopped
1 cup grated Manchego cheese
Salt and pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
  • While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
  • Bring 1 to 2 inches of water to a boil in another skillet with a lid.
  • Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.
  • Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
  • Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.
  • Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
  • Yield: 4 servings
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Ease of preparation: easy

PORK CHOPS WITH RED CHILE PEPPER SAUCE



Pork Chops with Red Chile Pepper Sauce image

Provided by Food Network

Categories     main-dish

Time 45m

Yield Yield: 10 servings

Number Of Ingredients 10

10 to 12 loin pork chops, medium thick cut with bone
3 jalapeno peppers
2 tablespoons solid vegetable shortening or lard
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
1/2 cup water
1/4 teaspoon salt
3 cloves garlic
2 (15-ounce) cans whole peeled tomatoes, 2 whole tomatoes reserved and 1/4 cup liquid reserved for Spanish Rice

Steps:

  • Wash pork chops and set on paper towels to dry. Roast whole jalapenos on the comal or in a cast iron skillet until all sides are toasted, approximately 10 minutes.
  • Wet a small tea towel, then wrap the jalapenos in the tea towel and let them rest for 20 minutes. (This will help to soften them for peeling)
  • While peppers rest, heat shortening in large cast iron skillet on medium-high.
  • Cut pork chops into small and medium pieces (the sections with bone will be bigger). Season both sides of chops with kosher salt, garlic powder and crushed black pepper. Cook pork chops in skillet for about 15 to 20 minutes, periodically adding water to steam. Pork is done when chops have caramelized and water has evaporated.
  • Take peppers out of tea towel and peel off skin. Cut off the ends of the peppers and place, one at a time in a food processor, and grind down with the salt and garlic. Add 1 tomato at a time (from the 2 cans of tomatoes), and grind all ingredients until sauce forms. Taste to determine if more salt is needed. Add the sauce to the pan with pork chops and simmer on low heat, uncovered, for about 10 to 15 minutes.

PORK CHOPS WITH RED WINE SAUCE



Pork Chops with Red Wine Sauce image

These pork chops are nicely browned then simmered in sauce made with red wine, bay leaf, balsamic vinegar, oil and butter.

Provided by Alena Tarasevich

Time 35m

Yield 4 Servings

Number Of Ingredients 9

4 pork chops (1 inch thick)
1 tablespoon vegetable oil
2 tablespoons butter
1 cup red wine
1 tablespoon balsamic vinegar
1 bay leaf
garlic powder
salt
pepper

Steps:

  • Instructions

AMAZING PORK CHOPS IN CREAM SAUCE



Amazing Pork Chops in Cream Sauce image

Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.

Provided by CHRISTINEPEREZ

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 25m

Yield 8

Number Of Ingredients 7

3 tablespoons butter
8 boneless pork chops
salt, to taste
ground black pepper, to taste
¾ cup white wine
¾ cup heavy cream
1 (8 ounce) package sliced fresh mushrooms

Steps:

  • Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
  • Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

Nutrition Facts : Calories 349 calories, Carbohydrate 2.5 g, Cholesterol 105.1 mg, Fat 24.7 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 85.9 mg, Sugar 0.6 g

RED-COOKED PORK CHOPS



Red-Cooked Pork Chops image

"Red" refers to a Chinese style of cooking where the food is cooked with soy sauce (the chops will turn red). Meat must marinate 2-4 hours. The original recipe called for 2 Tbsp minced onion in the marinade as well, but I leave them out as I don't like onions.

Provided by noway

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless pork chops, about 3/4 inch thick
2 tablespoons brown sugar
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon sesame oil
2 teaspoons five-spice powder
2 teaspoons fresh ginger, grated
2 garlic cloves, minced

Steps:

  • Mix together all ingredients except the pork chops.
  • Add pork and coat both sides with marinade and marinate in refrigerator for 2-4 hours.
  • Drain chops, discarding marinade.
  • Place in baking dish and roast at 400F in the oven for 20-25 minutes or grill over direct heat for 8-10 minutes, turning once.

Nutrition Facts : Calories 372.4, Fat 16.5, SaturatedFat 5.1, Cholesterol 124.2, Sodium 764.7, Carbohydrate 12.3, Fiber 0.3, Sugar 9.5, Protein 41.2

PORK CHOPS WITH RED-WINE SAUCE



Pork Chops with Red-Wine Sauce image

A red-wine sauce made with dried fruits imparts dramatic color and a pleasing tartness to this pork-chop dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 9

1/3 cup all-purpose flour
1 1/2 teaspoons coarse salt, plus more for seasoning
1/2 teaspoon freshly ground pepper, plus more for seasoning
1/2 teaspoon ground cinnamon
4 rib pork chops (about 8 ounces each)
3 tablespoons olive oil
1 cup dry red wine, such as Cabernet or Merlot
1 3/4 cups homemade or low-sodium store-bought chicken stock
1 1/2 cups assorted dried fruits, such as pitted prunes, apricots, and cherries

Steps:

  • Preheat oven to 400 degrees. Whisk together flour, salt, pepper, and cinnamon in a small bowl; set aside 2 tablespoons. Sprinkle remaining flour mixture over pork chops, turning to coat; shake off excess.
  • Heat oil in a large ovenproof skillet over medium heat until hot but not smoking. Add pork chops, and brown well, 3 to 4 minutes per side. Transfer skillet to oven; roast pork chops until they are cooked through, about 5 minutes more.
  • Transfer pork chops to a plate; cover to keep warm. Place skillet over high heat; add wine, and deglaze, scraping up browned bits on bottom. Whisk reserved flour mixture into stock; pour into skillet while whisking mixture in pan. Stir in dried fruits. Continue to cook until sauce has thickened and fruits are tender, about 15 minutes more. Season with salt and pepper; serve sauce over pork chops.

PORK CHOPS WITH ROASTED RED PEPPER CREAM



Pork Chops With Roasted Red Pepper Cream image

This recipe was included in an email that I received this morning from Cooks Illustrated: This recipe cooks quickly because the sauce is prepared in the same pan used to cook the chops-and the sauce will pick up valuable flavor from the browned bits left behind by the meat.

Provided by senseicheryl

Categories     Pork

Time 25m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 10

4 center-cut pork chops, about 1 inch thick (or use the bone-in-rib ones)
salt and pepper
1 tablespoon vegetable oil
1/2 onion, sliced thin
6 garlic cloves, minced
3/4 cup low sodium chicken broth
3/4 cup heavy cream
1 (12 ounce) jar roasted red peppers, drained and chopped
2 teaspoons light brown sugar
1/4 cup fresh basil, chopped

Steps:

  • Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Add chops and cook until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to serving platter and tent with foil.
  • Add onion to empty skillet and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 minutes. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve.

Nutrition Facts : Calories 433.4, Fat 32.2, SaturatedFat 15.3, Cholesterol 132.5, Sodium 1246, Carbohydrate 10.3, Fiber 1.4, Sugar 3, Protein 26.2

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