CHICKEN FRIED PORK CHOPS WITH CHUNKY PEAR CHUTNEY
Provided by Sunny Anderson
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Melt shortening in a deep skillet until it comes about 1-inch up the side of the pan. Heat to 360 degrees F.
- While shortening is heating, season pork chops with salt and pepper on both sides, set aside. In a shallow bowl beat eggs, 1 tablespoon water, cayenne pepper, and 1/2 teaspoon black pepper. In a paper bag mix flour and cornstarch. Coat pork chops in egg mixture, transfer to a paper bag, and shake until coated. Fry pork chops until golden, about 4 to 5 minutes per side. Transfer to a paper towel to drain. (Keep pork chops in a warm oven if cooking all at once is not possible.)
- In a medium saucepan, melt butter over medium-high heat and saute pears, about 2 minutes. Add the remaining ingredients, except salt, and bring mixture to a boil. Turn heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes. Season with salt, to taste. Remove from heat and serve with Chicken Fried Pork Chops.
STEAKHOUSE PECAN PORK CHOPS
Elevate pork chops to the next level with these pork chops which take little time and are company worthy. Just be careful when cooking because the pecans can burn rather fast.
Provided by thedailygourmet
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Pulse pecans in a food processor until they resemble crumbs. Transfer to a shallow dish; add panko and cornstarch. Stir to blend.
- Season pork chops with Italian seasoning, garlic salt, and pepper. Coat both sides with Dijon mustard and honey. Add pork chops to the pecan mixture, one at a time, pressing with your fingertips to help the coating stick. Shake off any excess and transfer to a lined baking sheet.
- Preheat a large saute pan over medium heat for 2 to 3 minutes. Place butter and oil in the pan, then add pork. Cook for 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 589.3 calories, Carbohydrate 22.6 g, Cholesterol 87.5 mg, Fat 43.1 g, Fiber 3.1 g, Protein 33.1 g, SaturatedFat 9.2 g, Sodium 429.3 mg, Sugar 5.5 g
SAUTEED PORK CHOPS WITH APPLE CHUTNEY
Provided by Food Network Kitchen
Categories main-dish
Time 48m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In microwave-safe bowl stir together the jam, vinegar, butter, ginger, salt, curry powder, cinnamon stick, pepper flakes, and onion. Cover with plastic wrap and cook in the microwave oven on full power for 2 minutes. Carefully remove the cover, add the apples and cranberries, and stir to lightly coat the fruit with the flavorings. Re-cover, and microwave at full power for 10 minutes. Poke holes in the plastic wrapping and set aside for 10 minutes. Stir in the cilantro.
- Preheat the oven 350 degrees F.
- Heat a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season the pork chops with salt and pepper. Lay the chops in the pan and sear until golden on 1 side, about 3 minutes. (If pan is too crowded sear the chops in batches, setting the first ones aside on a platter while searing the second batch.) Add the butter along the sides of the pan in small pieces. Sear the fatty side of each chop by holding the chop sideways with tongs, about 1 minute per chop. Turn the chops over and immediately transfer the pan to the oven. Cook the chops until an instant-read thermometer registers 140 degrees, about 10 minutes.
- Or for thin pork chops: Place a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season 1 side of the pork chops with salt and pepper. Lay 4 chops in the pan and sear on one side until golden, about 3 minutes. Flatten with a spatula if the edges curl up. Turn the chops over and cook an additional minute.
- Set chop aside on a warm plate and repeat with remaining chops.
- Transfer chops to a plate or platter and serve with chutney.
- (If the chops have lots of juice, bring them to a boil and then swirl in the butter to make a quick pan sauce. Pour over the chops or mix in the chutney if desired.)
- Serve 2 thin chops or 1 thick chop per person with the chutney.
FRUIT-GLAZED PORK CHOPS
Here's a fast and simple way to grill chops in half an hour. Other fruit preserves can be easily substituted. These are also nice broiled in the oven. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the barbecue sauce, preserves, corn syrup, mustard and cloves; set aside., Sprinkle pork chops with salt and pepper. On a lightly oiled grill, grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with sauce mixture. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 336 calories, Fat 10g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 446mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 35g protein.
FRUITY PECAN CHUTNEY
A wonderful chutney with an array of flavors that is perfect served warm over pork chops, chicken, or just as a condiment. This recipe is part of Recipe #282937, Bird's RSC #11 entry.
Provided by 2Bleu
Categories Chutneys
Time 15m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, over medium heat, melt butter and add green onion until soft.
- Add Orange Juice, water, raspberry preserves, dried fruit bits, vinegar, and crushed red pepper flakes. Simmer until reduced by half, about 5-7 minutes.
- Add chopped pecans and honey. Simmer for an additional 2-3 minutes.
Nutrition Facts : Calories 69, Fat 3, SaturatedFat 0.5, Cholesterol 1.3, Sodium 6.2, Carbohydrate 10.9, Fiber 1, Sugar 5.3, Protein 0.7
FRUITY PORK CHOPS
In Sylva, North Carolina, Bonnie Baumgardner simmers pork chops in fruit juice seasoned with orange peel, mustard and red wine vinegar, then tops them with a delightful sauce made with handy fruit cocktail.
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Sprinkle pork chops with salt, pepper, rosemary, dill and ginger. In a large skillet, brown chips on both sides in oil. , Transfer to a 3-qt. slow cooker. Drain fruit cocktail. In a small bowl, combine the vinegar, mustard, orange zest and reserved fruit juice. Pour over pork. Cover and cook on low for 7-8 hours or until meat is tender., Remove chops and keep warm. Strain the cooking liquid into a small saucepan. Combine the cornstarch and water until smooth; stir into the cooking liquid. bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add fruit cocktail; heat through. Serve with pork chops.
Nutrition Facts :
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