Pork Chops With Strawberry Rhubarb Agrodulce Recipes

PORK LOIN WITH STRAWBERRY-RHUBARB CHUTNEY

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides., Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° until a thermometer reads 145°, 1 to 1-1/2 hours. Remove roast to a serving platter; let stand for 15 minutes., Meanwhile, in a large saucepan, combine the sugar, vinegar, cinnamon and lemon zest. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes., Add the rhubarb, strawberries and rosemary. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 15-20 minutes. Discard cinnamon stick and serve with pork.

SAUTEED PORK CHOPS WITH SHERRY-BERRY PAN GRAVY, RHUBARB CHUTNEY

Steps:

• In a medium skillet over medium heat melt 2 tablespoons of butter. Add sugar, lemon juice, vinegar and bring to a bubble. Add rhubarb and raisins and cook 10 to 12 minutes until rhubarb is tender. Turn off the heat and set aside until the pork chops are done.
• Place a nonstick skillet over medium-high heat with extra-virgin olive oil, 2 turns of the pan. When the oil smokes or ripples, add chops, season with salt and pepper and cook 6 minutes on each side. Remove the chops and keep warm under foil tent while the meat rests. Add remaining butter to pan, when it melts add the flour and cook a minute then whisk in sherry and reduce 30 seconds then whisk in stock then preserves. Season the gravy with a little black pepper. Serve chops with gravy ladled over top and rhubarb chutney along side.

PORK CHOPS WITH STRAWBERRY-RHUBARB AGRODOLCE

Steps:

• 1. In a small saucepan, simmer vinegar and sugar over medium heat until liquid is reduced by half and resembles simple syrup in consistency, about 15 minutes. Add strawberries, ginger and rhubarb and simmer until softened, about 5 minutes. Stir in soy sauce, olives and rosemary. Season agrodolce with salt, additional vinegar and/or additional sugar to taste. Turn off heat and set aside. 2. Meanwhile, set a large sauté pan over medium-high heat. Swirl in oil and once hot, lay pork chops into pan. Sear until pork is browned and cooked to medium-well, about 7 minutes per side. Divide pork chops among four plates and spoon agrodolce over top.

PORK CHOP AGRODOLCE

Steps:

• Combine the vinegar, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Continue to simmer until reduced by half, about 5 minutes. Add the honey and simmer until the mixture has thickened slightly, another 3 to 4 minutes. Stir in the butter and set aside.
• Preheat a grill pan over medium-high heat.
• Season the pork chops evenly on both sides with 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle with the olive oil and place on the hot grill pan. Grill the first side until nicely browned, about 5 minutes. Flip the chops and grill for an additional 5 minutes on the second side. Baste the chops with some of the sauce and then continue basting and flipping until the chops are caramelized and slightly charred and the meat registers 150 degrees F on an instant-read thermometer. Remove the chops to a platter and allow to rest for 10 minutes. Serve drizzled with the remaining sauce.

PORK CHOPS WITH STRAWBERRY RHUBARB AGRODULCE

Steps:

• In a small saucepan, simmer vinegar and sugar over medium heat until liquid is reduced by half and resembles simple syrup in consistency, about 15 minutes. Add strawberries, ginger and rhubarb and simmer until softened, about 5 minutes. Stir in soy sauce, olives and rosemary. Season agrodolce with salt, additional vinegar and/or additional sugar to taste. Turn off heat and set aside. 2. Meanwhile, set a large sauté pan over medium-high heat. Swirl in oil and once hot, lay pork chops into pan. Sear until pork is browned and cooked to medium-well, about 7 minutes per side. Divide pork chops among four plates and spoon agrodolce over top.

PORK AGRODOLCE

Steps:

• Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
• Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
• Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
• Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.

STRAWBERRY PORK CHOPS

Steps:

• In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside. Combine rosemary and pepper; rub over both sides of pork chops. , In a large skillet, cook chops in oil over medium-high heat for 5-6 minutes on each side or until a thermometer reads 160°. Pour vinaigrette mixture over meat; cook 3-4 minutes longer or until pork juices run clear. , Remove chops and keep warm. Add strawberries to the cooking juices and toss to coat; serve with pork chops.

PORK CHOPS WITH RHUBARB STUFFING

Steps:

• Combine rosemary, salt&pepper and sprinkle on pork chops.
• Brown in oil, set aside. Make sure you have 1 Tbsp of drippings left adding some water if needed.
• Stir together all the stuffing ingredients.
• Grease a casserole dish that will hold chops in a single layer. Spoon half stuffing in, top with pork chops and then the remaining stuffing. Drizzle with reserved drippings and cover.
• Bake in a 350 oven for 45 minutes. Uncover and bake an additional 15 minutes ot till chops are tender.

PORK CHOPS WITH RHUBARB & GRAINS

Steps:

• Heat oven to 200C/180C fan/gas 6. In a small roasting tin, toss the rhubarb, onion wedges and garlic with the balsamic vinegar, a little olive oil and some seasoning. Roast in the oven for 20 mins.
• Meanwhile, melt the butter over a high heat and fry the rosemary. Add the pork and cook for 2 mins on each side until nicely browned, then remove from the heat. Take the roasting tin out of the oven and add the grains and chicken stock and mix together. Add the meat and the rosemary to the roasting tin, placing the chops on top. Roast for 10-12 mins further, or until the pork is cooked through. Serve each chop with a big spoonful of the grains, scattered with parsley.

PORK CHOPS WITH RHUBARB-CHERRY SAUCE

Steps:

• In a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.
• In a small saucepan, heat 1 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occasionally, about 10 minutes.
• To the saucepan, add cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat; simmer until rhubarb has softened, 5 to 8 minutes. Stir in nutmeg; season with salt and pepper. Remove from heat; keep warm.
• Generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with warm sauce.

PORK CHOPS WITH RHUBARB SAUCE

Steps:

• Season chops with salt and pepper.
• In a large skillet that has a lid, heat oil on medium high heat.
• Brown pork chops 4 minutes per side.
• Remove from pan and keep warm.
• Discard any fat, then add orange juice, sugar and rosemary to pan.
• stir sugar and deglaze pan.
• Add rhubarb; cover and simmer 3 minutes or until rhubarb is soft but still whole.
• Return chops and any accumulated juices to the pan.
• Add onions, cover and cook 4 to 6 minutes or until chops are cooked through.

PORK CHOPS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
• Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
• In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

PORK CHOPS WITH RHUBARB COMPOTE

Steps:

• Preheat oven to 350 degrees.
• Pat pork chops dry and season with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over medium-high heat; add pork chops and cook, turning once, until nicely browned, about 2 minutes per side. Transfer to oven and roast until just cooked through, about 8 minutes. Transfer pork chops to a plate and keep warm.
• Meanwhile, heat remaining 2 teaspoons oil in a medium skillet. Add shallots, garlic, ginger, and thyme and cook over medium-high heat, stirring, until softened, about 1 minute. Add wine and cook until reduced by half; add balsamic, maple syrup, chicken stock, and rhubarb. Cook until rhubarb has softened, 7 to 8 minutes. Add butter and swirl until melted and well combined; season with salt and pepper.
• Divide pork chops evenly between 4 plates and top with compote; serve immediately.