PORK CHOPS IN PIPIAN
This is a recipe built on my memory of a dish I ate in a sticky-tabled Mexican restaurant in pregentrification Park Slope, Brooklyn: fried pork chops served over a thick, spicy sauce of seeds and nuts and chiles - what the cookbooks and histories of Mexican food call pipian, for the pepitas, or pumpkin seeds, used in its creation. It is hardly authentic, but it is simple to make and hugely delicious. Make sure to get a good hard sear on the pork chops before nestling them into the sauce, then serve with tortillas.
Provided by Sam Sifton
Categories main course
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the sauce: Remove the stems from the chiles de árbol, and gently roll the chiles between your fingers to remove the seeds. Discard seeds. Set a bare skillet over high heat for 5 minutes, then add the chiles. Toast until they are darkened and fragrant, approximately 4 to 5 minutes. Place them in a bowl, cover with 2 cups boiling or very hot water, and set aside to soak.
- Return the skillet to high heat. Add the tomatoes, onion and garlic, and cook, turning occasionally, until charred, approximately 10 minutes. Put the vegetables on a plate, and set aside to cool, then slip the skins off the cloves of garlic.
- Return the skillet to medium-low heat. Place the pumpkin seeds, peanuts and sesame seeds in the skillet, and cook, stirring and shaking the pan continuously, until they are toasted and fragrant, approximately 2 to 4 minutes. Put the seeds and nuts in a bowl, and stir in the cinnamon, cloves and allspice.
- Put the chiles and soaking liquid in a blender with the tomatoes, onion, garlic, the nut-seed mixture and the chipotle. Purée until smooth.
- Add the oil, lard or chicken fat to a large, heavy-bottomed pot, and heat over medium heat until it is nearly smoking. Add the purée. It will sputter a lot. Lower the heat, and stir, cooking the mixture down to a thick paste. It will continue to sputter and pop. Add the broth to the paste, and stir, then season with the salt, sugar and vinegar, and cook for another 15 minutes or so, until it resembles a thick, creamy soup. Lower heat to a bare simmer.
- Make the pork chops: Season the pork chops aggressively with salt and pepper, and dust them with the flour. Add the oil to the skillet, and heat over medium-high heat until nearly smoking. Add the chops, and let them cook undisturbed, in batches if necessary, until crisp and well browned, about 5 minutes per side. Set them aside to rest for 5 minutes or so. Serve a chop per person on a generous amount of sauce, with tortillas to mop it up. Extra sauce can be used to braise chicken, lamb or more pork, or as a topping for enchiladas.
Nutrition Facts : @context http, Calories 795, UnsaturatedFat 37 grams, Carbohydrate 28 grams, Fat 53 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 12 grams, Sodium 1161 milligrams, Sugar 11 grams, TransFat 0 grams
SPANISH STYLE PORK CHOPS WITH CHORIZO AND ROASTED RED PEPPER SAUCE AND GREEN BEANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 22
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 PIZZAIOLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season chops with salt and pepper. Heat the extra-virgin olive oil in large skillet over medium-high heat. Add the crushed garlic and stir it around to flavor the oil. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes.
- Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute. Stir in the stock and combine well. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 to 6 minutes. Arrange the chops and sauce on a serving platter and serve.
PORK CHOPS WITH GOLDEN APPLE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.
- Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.
BLACK BEANS AND PORK CHOPS
A hearty dinner, great with rice! It is one of family's favorite dinners given to me by my sister. You may adjust amounts of beans and salsa to your preference. I always seem to add more!
Provided by lovebeingamom
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Season pork chops with pepper.
- Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.
- Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 391.7 calories, Carbohydrate 21.8 g, Cholesterol 72.1 mg, Fat 18.7 g, Fiber 8.5 g, Protein 33.8 g, SaturatedFat 6.3 g, Sodium 836.5 mg, Sugar 2 g
PORK CHOPS WITH DIJON GLAZE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat.
- Heat a grill pan or griddle over medium-high heat.
- Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.
PORK CHOPS WITH CRAN-APPLE SAUCE, PARSLEY POTATOES AND SUGAR SNAP PEAS
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a nonstick skillet over medium high heat. Drizzle chops with extra virgin olive oil, just enough to lightly coat the meat on both sides. Place the chops in a hot pan and cook 6 to 7 minutes on each side under a loose tin foil tent. The tent will reflect heat back into pan while allowing steam to escape.
- Once the chops are turned, season with seasoning blend or coarse salt and pepper, to your taste. After the chops are cooked through, remove from heat and let stand 5 minutes for juices to redistribute before serving.
- In a medium saucepan, working over medium to medium high heat, combine apples, sweetened dried cranberries, and cran-apple juice concentrate. Cook apples into a chunky sauce, about 10 minutes. Remove cran-apple sauce from heat and let it settle.
- Simmer potatoes in just enough water to cover them for 10 minutes or until fork tender. Drain and return potatoes to hot pot to dry them out. Toss potatoes with butter, parsley, and a little salt.
- Steam snap peas in 1 cup boiling water and 1 teaspoon sugar combined. Cook covered for 3 to 5 minutes and drain with slotted spoon when serving.
- Serve chops with cran-apple sauce and sides of potatoes and snap peas.
PORK CHOPS WITH GARLIC BLACK BEAN SAUCE
I made up this recipe a couple of nights ago and didn't measure anything as I went along. It was so tasty that I thought I would post it here. All the measurements are approximations, so adjust them as you see fit. My sauce was thin but not watery which made for a lighter texture. I think this would be a great crock pot recipe too! I served this dish with a Romaine and Mandarin Orange Salad with a light Ginger dressing, Sesame Green Beans and Steamed Rice. Enjoy!
Provided by Kelly A
Categories Pork
Time 57m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large pan, brown both sides of pork chops in oil.
- Stir together chicken broth and Garlic Black Bean Sauce and add to pan.
- Cover and simmer for 45 minutes.
- Transfer chops to a serving dish, leaving sauce in the pan.
- Stir together water and corn starch; add to sauce and cook until thickened a bit.
- Pour thickened sauce over chops and serve.
PORK CHOPS WITH PIPIÁN SAUCE AND BLACK BEANS EVERY DAY WITH RACHAEL RAY
Steps:
- 1. In a blender, process 1/4 cup broth, the salsa, onion and half the garlic and cilantro at high speed until smooth. Set aside. 2. Preheat the oven to 350°. Heat a large skillet over medium-high heat. Pat the chops dry, season lightly with salt and pepper and sear in the pan, turning once, about 3 minutes on each side. Transfer the chops to a foil-lined baking sheet and bake until cooked through, about 15 minutes. 3. Meanwhile, heat 2 tablespoons oil in the skillet over medium-low heat. Add the reserved green sauce and simmer, stirring occasionally, for 6 minutes (the mixture will darken slightly). In the blender, grind the pumpkin seeds in the remaining 1 1/3 cups chicken broth. Gradually stir the pumpkin-seed mixture into the sauce and simmer gently until thick, about 10 minutes. Season to taste with salt and pepper. 4. Heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic and stir until fragrant, about 1 minute. Add the beans and cook, mashing with a wooden spoon, until heated through. Stir in up to 1/2 cup water for a creamy consistency. Season with salt and pepper. Chop the remaining cilantro and stir into the beans. 5. Place a chop on each plate, spoon a generous amount of sauce on top and serve the beans alongside.
More about "pork chops with pipiÁn sauce and black beans every day with rachael ray recipes"
20 OF OUR MOST POPULAR PORK CHOP RECIPES: MAPLE PORK
From rachaelrayshow.com
10 BEST RACHAEL RAY PORK CHOPS RECIPES | YUMMLY
From yummly.com
10 BEST BAKED PORK CHOPS RACHAEL RAY RECIPES - YUMMLY
From yummly.com
PORK CHOPS WITH BLACK BEANS AND RICE RECIPES - YUMMLY
From yummly.com
BONE-IN PORK CHOPS WITH BROWN BUTTER, BALSAMIC AND …
From rachaelraymag.com
PORK CHOPS WITH CHERRY-BALSAMIC SAUCE - RACHAEL RAY …
From rachaelraymag.com
PIPIáN ROJO RECIPE, A CREAMY RED SAUCE | MEXICAN FOOD …
From mexicoinmykitchen.com
PORK CHOPS WITH STEWED CANNELLINI BEANS - RACHAEL RAY …
From rachaelraymag.com
CHILI-RUBBED PORK CHOPS WITH BLACK BEAN SALAD
From rachaelraymag.com
PORK CHOPS WITH POTATOES, GREEN BEANS & QUICK BROWN …
From rachaelraymag.com
BONE-IN PORK CHOPS WITH BROWN BUTTER, BALSAMIC AND …
From rachaelrayshow.com
PORK CHOPS - RECIPES, STORIES, SHOW CLIPS - RACHAEL RAY …
From rachaelrayshow.com
RECIPES – TAGGED "PORK"– PAGE 2| RACHAEL RAY
From rachaelray.com
RECIPES – TAGGED "PORK"– PAGE 7| RACHAEL RAY
From rachaelray.com
PORK CHOPS WITH POTATOES, GREEN BEANS & QUICK BROWN SAUCE
From mastercook.com
10 BEST STUFFED PORK CHOPS RACHAEL RAY RECIPES | YUMMLY
From yummly.com
BONE-IN PORK CHOPS WITH BROWN BUTTER, BALSAMIC AND …
From rachaelray.com
ROAST PORK CHOPS WITH GREEN BEANS AND POTATOES - RACHAEL RAY …
From mastercook.com
PORK IN PIPIAN SAUCE FOOD- WIKIFOODHUB
From wikifoodhub.com
RACHAEL RAY ROASTED PORK TENDERLOIN WITH GREEN BEANS RECIPE
From foodnewsnews.com
BONE-IN PORK CHOPS WITH BROWN BUTTER, BALSAMIC AND BEANS
From rachaelrayshow.com
PORK IN GREEN PIPIAN SAUCE | MEXICAN RECIPES, QUICK AND EASY RECIPE
From mexicoinmykitchen.com
GRILLED PORK TENDERLOIN WITH PIPIáN SAUCE | RECIPE | GRILLED PORK ...
From pinterest.com
21 PORK CHOPS AND KIDNEY BEANS RECIPE - SELECTED RECIPES
From selectedrecipe.com
BLACK BEANS AND RICE WITH PORK CHOPS - THE LATIN MEAL
From ethnicspoon.com
PORK CHOPS IN PIPIAN FOOD- WIKIFOODHUB
From wikifoodhub.com
PORK CHOPS WITH MAPLE, MUSTARD & CAPERS | RACHAEL RAY
From rachaelrayshow.com
PORK WITH BLACK BEAN SAUCE - COOK WITH DANA
From cookwithdana.com
RACHAEL RAY: ROASTED PORK CHOPS WITH GREEN BEANS & POTATOES …
From foodus.com
RACHAEL RAY PORK CHOPS WITH APPLES AND ONIONS RECIPES
From yummly.com
RECIPES – TAGGED "PORK"| RACHAEL RAY
From rachaelray.com
PORK CHOPS IN PIPIAN | ANDREA | COPY ME THAT
From copymethat.com
SPANISH-STYLE PORK CHOPS WITH CHORIZO AND ROASTED RED
From rachaelray.com
SPICY PORK CHOPS WITH BLACK BEANS | RECIPE | SPICY PORK, FOOD …
From pinterest.com
EPIMELES — PORK CHOPS IN PIPIAN - RECIPES.THEPENCES.ORG
From recipes.thepences.org
SPANISH STYLE PORK CHOPS WITH CHORIZO AND ROASTED RED PEPPER …
From private.blog-guru.web.id
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love