Pork Chops Provençal Style Recipes

PORK CHOPS PROVENCAL

Steps:

• Heat oil in a large skillet (12 or 15 inches) and brown chops on both sides over moderate heat, about 15 minutes. Remove chops. If necessary, prepare chops in 2 batches.
• Add mushrooms to skillet and saute until lightly browned. Add wine and stir to loosen all brown bits from bottom. Empty mushrooms and wine into a bowl and mix with tomatoes, onions, garlic, parsley and reduced chicken stock.
• Return all chops to skillet (making 2 layers, if necessary) and pour mixture in bowl over them. Season very lightly with salt and pepper, cover skillet securely and cook over very low heat about 2 hours, or until meat is almost but not quite falling off the bone.
• Remove chops to serving platter and keep warm. Raise heat under skillet and boil contents hard, stirring constantly, until the mixture has a viscous, saucelike consistency. Pour over chops and serve.

CAST-IRON SKILLET PROVENCAL PORK CHOPS AND POTATOES

Steps:

• Drain the potatoes. Heat 2 tablespoons of the olive oil in a 12-inch cast-iron skillet over high heat until very hot, about 2 minutes. Add the potatoes and cook, stirring occasionally, until they start to become tender and are just beginning to brown around the edges, about 5 minutes.
• Sprinkle the pork chops with salt and pepper. Move the potatoes to the far edge of the pan, leaving a space to brown the pork chops. Add the pork chops to the pan and cook until browned, 2 to 3 minutes per side. As the pork chops cook, give the potatoes an occasional stir so they continue to brown evenly. Place the pork chops on top of the potatoes, shingling them to leave as much room in the pan as possible. Reduce the heat to low and add the remaining tablespoon of oil to the bare area of the pan. Add the olives, capers, garlic and thyme and cook, stirring continuously, until fragrant and golden, 1 to 2 minutes.
• Increase the heat to medium, add the tomatoes and wine and cook until reduced by half, 2 to 3 minutes, then stir in the chicken broth. Put the pork chops in the sauce and carefully nestle the potatoes around them. Cook 3 to 5 minutes more until the pork chops register 145 degrees F in the center on an instant-read thermometer. Remove the pork chops from the sauce and transfer to shallow bowls or a serving platter. Taste the sauce and season with additional salt and pepper if needed. If most of the liquid in the pan evaporates while you are cooking the pork, stir in tablespoons of water at a time to get it back to a saucy consistency. If the sauce is a little thin and weak, after you take the chops out, turn the heat up and cook 1 to 2 minutes more to thicken and concentrate the flavors. Stir the parsley into the sauce, remove the thyme sprigs, spoon the sauce over the chops and serve.

PORK CHOPS PROVENçAL STYLE

Steps:

• Heat oil in large skillet on medium heat. Add chops; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove chops from skillet. Discard all but 2 tsp. drippings from skillet.
• Add eggplant, onions, celery and garlic to reserved drippings; cook 4 to 5 min. or until tender, turning eggplant and stirring vegetables occasionally. Add remaining ingredients; mix well. Cover; simmer on medium-low heat 10 min., stirring occasionally.
• Return chops to skillet; cover. Simmer 15 min. or until chops are done (145ºF), turning chops after 8 min. Remove from heat. Let stand 3 min. before serving.

PANKO PORK CHOPS

Steps:

• Place beaten eggs on a large plate.
• Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
• Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
• Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORTUGUESE-STYLE PORK CHOPS (OR CHICKEN)

Steps:

• Prepare Portuguese-Style Paste (see recipe I posted).
• Place pork chops in a shallow glass dish and rub pepper paste over both sides.
• Pour wine over the chops.
• Cover and refrigerate for at least six hours or overnight, turning once or twice.
• Drain marinade into a small saucepan.
• Add oil and bring to a simmer.
• Reduce heat to medium-low and cook, stirring occasionally, until slighly thickened, about 15 minutes.
• Stir in pepper and salt.
• Measure out 1/4 cup sauce for basting.
• Keep remainder warm.
• Meanwhile, heat grill to medium-high.
• Lightly oil grill rack.
• Place the chops on the grill.
• Cook, basting occasionally with pepper sauce, until browned and just cooked through, 2 to 2 1/2 minutes per side for 1/2 inch thick chops.
• Serve immediately, passing remaining pepper sauce separately.
• Variation: Substitute boneless, skinless chicken breasts or skinned bone-in chicken for pork chops.
• Allow 4-6 minutes per side for boneless breasts, 20 to 30 minutes for bone-in pieces.
• Serves 6.

PORK PROVENCAL GRILL MARINADE

Steps:

• Place your pork chops on a plate.
• Rub down chops with the olive oil.
• Salt and Pepper the chops and then evenly sprinkle on the Herbs de Provence.
• Put chops in a plastic bag, and let sit 4-6 hours.