Pork Chops Sorrento Recipes

FRENCH ONION SMOTHERED PORK CHOPS

French Onion Smothered Pork Chops image

Recipe video above. French Onion Soup meets juicy pan seared pork! A gravy made with caramelised onion that tastes like your favourite French Onion soup. For the full French Onion experience, don't skip the cheese! Make this with any type of pork chops you want - or chicken!

Provided by Nagi

Categories Mains

Time 35m

Number Of Ingredients 12

Ingredients

4 - 5 pork chops (, boneless (~ 150-200g/5-7oz each) (Note 1))
1/2 tsp garlic powder
Salt and pepper
2 large onions (, sliced into rings (brown, yellow or white))
2 garlic cloves (, minced)
1.5 tbsp / 25g butter ((or olive oil))
1 tsp oil (, if needed)
Salt and pepper
1 cup/250ml beef broth/stock (, low sodium)
2 tbsp flour
4 slices cheese ((Note 2))
Finely chopped fresh rosemary leaves

Steps:

Caramelise Onions: Melt butter on medium (or medium low for strong stoves). Add onion and garlic, cook 15 minutes until golden brown and caramelised, stirring regularly (see video). Remove from skillet.
Prepare Chops: Sprinkle chops with garlic, salt and pepper.
Sear: Add oil into skillet if needed. Turn heat up to high. Sear chops 1 minute on each side until nicely browned but not cooked inside. Remove onto plate.
Gravy: Turn heat down to medium. Return onion into skillet, scraping in juices. Add flour, mix.
Add beef broth and mix until incorporated. Season sauce to taste with salt and pepper.
Simmer Chops in Sauce: When it comes to a simmer, give it a big stir then add pork chops.
Top chops with cheese, cover with lid to melt and finish cooking the chops through - only 3 minutes for thin chops like I'm using. Internal temp of 160F/70C for no pink (or 155F/68C for blush of pink).
Garnish: Remove lid, sprinkle with rosemary. Spoon over French Onion Gravy, then sprinkle with more rosemary.
Serve immediately, over mashed potato or similar.

Nutrition Facts : Calories 394 kcal, Carbohydrate 9 g, Protein 42 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 139 mg, Sodium 398 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BRAISED PORK CHOPS AND PENNE SORRENTO

Braised Pork Chops and Penne Sorrento image

Want to knock their socks off with very little effort? Make Braised Pork Chops and Penne Sorrento. Its simplicity will be our little secret.

Provided by My Food and Family

Categories Recipes

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 Tbsp. olive oil, divided
1 onion, slivered
1 each small green and red bell pepper, cut into thin strips
3 Tbsp. flour
1/2 tsp. ground black pepper
6 center-cut boneless pork chops (1-1/2 lb.), 1/2 inch thick
1 jar (24 oz.) CLASSICO Florentine Spinach & Cheese Pasta Sauce
1/2 cup dry white wine
1/2 tsp. dried thyme leaves
3-1/2 cups penne pasta, uncooked

Steps:

Heat 1 Tbsp. oil in large skillet on medium-high heat. Add onions and bell peppers; cook 4 to 6 min. or until crisp-tender, stirring occasionally. Remove from skillet. Reserve for later use.
Combine flour and black pepper in shallow dish. Dip chops, 1 at a time, in flour mixture, turning to evenly coat both sides of each chop.
Mix pasta sauce, wine and thyme until blended. Heat remaining oil in same skillet on medium-high heat. Add chops; cook 2 to 3 min. on each side or until evenly browned on both sides. Pour pasta sauce mixture over chops; turn to evenly coat chops with sauce. Cover; simmer on medium-low heat 25 to 30 min. or until chops are done (145ºF), turning after 15 min.
Meanwhile, cook pasta as directed on package, omitting salt.
Transfer chops to platter, reserving sauce in skillet. Cover chops to keep warm; let stand 3 min. Meanwhile, stir cooked vegetables into sauce mixture in skillet; cook 2 to 3 min. or until heated through, stirring frequently.
Drain pasta. Serve with chops and sauce.

Nutrition Facts : Calories 480, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g