GRILLED PORK CHOPS WITH BALSAMIC CARAMELIZED PEARS
The recipe transforms thin supermarket pork chops into an unforgettable-juicy-tender-flavor-packed-lip-smacking pork experience. A combination of brining, marinating, and saucing. All can be prepared ahead except for the last 5 minutes of grilling.
Provided by OSORKIN
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h6m
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
- In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
- Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
- Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
- Preheat the grill for medium-high heat.
- Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 22.2 g, Cholesterol 50.2 mg, Fat 30.8 g, Fiber 2.9 g, Protein 14.9 g, SaturatedFat 7.2 g, Sodium 5252.1 mg, Sugar 15.5 g
GINGER PORK CHOPS
A pleasant combination of honey, soy sauce and ginger glazes these tender pork chops and makes them seem special. Serve with buttered green beans and instant mashed potatoes as shown in the photo above right. Or complete the meal with peas and scalloped potatoes from a boxed mix.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Broil pork chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and soy sauce until smooth. stir in the honey, garlic and ginger. Bring to a boil; cook and stir for 1 minute or until thickened. Drizzle over the pork chops. Sprinkle with green onion.
Nutrition Facts :
PORK CHOPS WITH PEAR SAUCE
I created this recipe because I have found that many pork recipes have little flavor, are too spicy, or just require too much work. My husband and I prefer sweet food rather than spicy or sour, hence a new pork recipe was born. This is delicious when served with rice and green vegetables as side dishes.
Provided by CHERYLNOLL
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened.
- Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool.
- Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 26.7 g, Cholesterol 60.7 mg, Fat 12.7 g, Fiber 4 g, Protein 23 g, SaturatedFat 4.2 g, Sodium 38.3 mg, Sugar 19.6 g
PORK CHOPS WITH GINGER PEAR SAUCE
In this quick and healthy recipe pan cooked chops are topped with a lovely combination of pears spiked with fresh ginger. Have not had a chance to try this out but it looks like something I would enjoy. Nutritional information: 237 calories; 5 g fat; 2 g fiber
Provided by justcallmetoni
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season porkchops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and just cooked through, two to three minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan.
- Add vinegar and sugar to the pan and stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine and bring to a simmer while stirring.
- Add broth, pears and ginger to the wine-vinegar sauce bring to a simmer. Cook, uncovered, turning the pears occasionally, for 4 minutes. Add scallions and cook until the pears are tender, about 2 minutes more.
- Mix together the water and cornstarch into a slurry and add to the pan. Stir until the sauce thickens. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce.
- Serve immediately.
PORK CHOPS WITH PEARS
In Portland, Maine, Vicki Herron is always on the lookout for ways to "spice up" and "trim down" traditional meals. In this case, pears bring a sweet change of taste to her tender pork chops, while fragrant rosemary complements the entree. It's so simple, I can put it together fast after I get home from aerobic class," she adds.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, melt butter. Add pears, sprinkle with sugar. Cook and stir for 2-3 minutes or until softened. Remove pears to a serving platter and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, cook chops, uncovered, for 6-8 minutes on each side or until browned and juices run clear. Remove to the platter and keep warm., Combine cornstarch and broth until smooth; add vinegar and rosemary. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops and pears.
Nutrition Facts :
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- Season pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan.
- Add vinegar and sugar to the pan; stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine (stand back, as the caramel may sputter) and bring to a simmer, stirring. Add broth, pears and ginger; bring to a simmer. Cook, uncovered, turning the pears occasionally, for 5 minutes. Add scallions and cook until the pears are tender, about 2 minutes more. Add the cornstarch mixture and cook, stirring, until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce. Serve immediately.
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