PORK CHOPS WITH PEAR-PECAN SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the pork chops all over with the paprika, thyme, 3/4 teaspoon salt and a few grinds of pepper; set aside. Toast the pecans in a large dry skillet over medium heat, stirring occasionally, about 5 minutes; transfer to a small bowl.
- Heat the olive oil in the skillet. Add the pork chops and cook until well browned, about 6 minutes per side (a thermometer inserted sideways into the center should register 145 degrees F). Remove to a large plate and let rest.
- Add the cabbage to the skillet and cook, stirring occasionally, until slightly wilted, 1 to 2 minutes; remove from the heat. Add the dried cranberries, pear, scallions, vinegar and toasted pecans. Season with salt and pepper and toss to coat. Serve the pork chops with the slaw.
Nutrition Facts : Calories 550, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 147 milligrams, Sodium 499 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 46 grams, Sugar 17 grams
SAGE RUBBED PORK CHOPS WITH WARM APPLE SLAW
NOTE: To make this quicker and easier you can use one 16-ounce bag of pre-shredded carrots and cabbage, called "Slaw Mix" instead of starting with whole cabbage and carrots. This dish can also be a one-pot-meal if you need to swap around. Just serve with some nice brown bread or whole-grain or whole-wheat bread.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).
- Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.
- Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.
- To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.
BREADED PORK CHOPS WITH WARM APPLE-CABBAGE SLAW
Think of this as a new, healthier (and less messy!) take on pan-fried pork chops and applesauce. We bread these low-calorie, low-fat chops in whole-wheat panko and spray them with cooking spray to get them crispy in the oven. We prefer to use McIntosh or Red Delicious apples, because they soften quicker.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Adjust oven racks to the top- and lower-third positions and preheat to 425 degrees F. Put a wire rack in a rimmed baking sheet.
- Toss the cabbage, apples, 2 tablespoons of the vinegar, olive oil, 2 teaspoons of the brown sugar, 3/4 teaspoon salt and a few grinds of black pepper together on another baking sheet. Roast on the top rack until the cabbage and apples are golden in spots and tender, 20 to 25 minutes. Remove and toss with dill, if using.
- Meanwhile, lay the pork chops between two pieces of plastic wrap and pound until about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of black pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture.
- Pour the panko crumbs out onto a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack on the prepared baking sheet. Bake on the lower rack until the pork chops are golden, crispy and cooked through, 6 to 8 minutes, flipping halfway through.
- Mix together the remaining 2 tablespoons of sour cream, 2 teaspoons water and the remaining 1 teaspoon each mustard, brown sugar and vinegar. Divide the pork chops and apple slaw among four plates; drizzle the chops with some of the sauce.
FENNEL AND APPLE SLAW
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
- Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
- Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.
DIJON PORK CHOPS WITH CABBAGE AND FENNEL
While living in Switzerland for a few years, my friends introduced me to an area renowned for their cabbage, pork and potato dishes. I decided to try a cabbage and fennel combination and believe they complement each other well. -Grace Voltolina, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Core and cut each cabbage into 6 wedges. In a bowl, mix 2 tablespoons mustard, brown sugar, 1-1/2 teaspoons salt, 1 teaspoon pepper and stock., In a large Dutch oven, heat 1 tablespoon oil over medium-high heat; saute onion until lightly browned, 4-6 minutes. Add garlic; cook and stir 1 minute. Remove from heat; add apples, fennel and cabbage. Pour mustard mixture over top. Bake, covered, until cabbage is tender, 45-60 minutes., Meanwhile, mix sage and the remaining salt and pepper; rub onto both sides of pork chops. Dust with flour; shake off excess. In a large skillet, heat remaining oil over medium-high heat. Brown chops in batches, 4-6 minutes per side; remove from pan., Spread tops of pork chops with remaining mustard; place over vegetables in Dutch oven. Bake, uncovered, until a thermometer inserted in pork reads 145°, 8-10 minutes.
Nutrition Facts : Calories 435 calories, Fat 16g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 1533mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 10g fiber), Protein 36g protein.
SAGE-RUBBED PORK CHOPS WITH WARM APPLE SLAW
A fresh take on a classic combination - pork, apples and cabbage. A bag of coleslaw mix can be used instead of the cabbage and carrot - a time-saver. By chef Ellie Krieger for USA Weekend magazine.
Provided by duonyte
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chops: combine the sage, garlic, salt and a few grinds of fresh black pepper in a small bowl. Rub all over the chops and let them stand at room temperature for ten minutes.
- Heat the oil in a large non-stick frying pan over medium-high heat. Add the chops and brown, 1 to 2 minutes per side. Transfer to a plate.
- Slaw: Wipe out the frying pan, add fresh oil and heat over medium heat.
- Add the onion, apple and sage and cook, stirring a few times, until softened and golden brown, 4 to 5 minutes.
- Add the cabbage, carrot, vinegar and salt and continue cooking until the veggies start to soften, about 4 to 5 minutes.
- Add the broth to the pan, then return the chops, burying them in the vegetables.
- Cover and cook just until the chops have a slight blush in the center - loin is lean and should not be overcooked - about 5 to 7 minutes longer.
- To serve: arrange the warm slaw on plates, and top with a pork chop and pan juices.
Nutrition Facts : Calories 316.3, Fat 12.2, SaturatedFat 3.2, Cholesterol 70.1, Sodium 742, Carbohydrate 24.3, Fiber 6.6, Sugar 13.7, Protein 28.7
CRISPY CRACKLED PORK BELLY WITH FENNEL & APPLE SLAW
Roast the perfect pork belly with melt-in-the-mouth meat and crunchy crackling, then serve with our herby sauce and fresh slaw
Provided by Esther Clark
Categories Dinner
Time 4h30m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Using a pestle and mortar, crush together the fennel seeds, coriander seeds and chilli flakes, then mix the spices into the salt. Put the pork belly in a roasting tin and slash lines across the skin (about 5mm apart) using a sharp knife. Rub the skin with most of the salt mix, and chill, uncovered, overnight.
- The next day, heat the oven to 170C/150C fan/gas 3. Remove the pork from the fridge and scrape off the salt mix. Pat well with kitchen paper to remove the moisture, then re-season with the remaining salt mix. Roast for 2 hrs, then reduce the oven to 150C/130C fan/gas 2 and cook for a further 1 hr. Turn the oven up to its highest for 15-20 mins or until crackled. If your pork still hasn't crackled enough, heat the grill to its highest setting. Transfer the pork to a baking sheet and grill for 4-5 mins (watch it to make sure it doesn't burn). Cover and rest for 30 mins.
- To make the slaw, mix together the lemon zest and juice with the olive oil, chilli and some seasoning in a large bowl. Toss the with the shallot, fennel and apple. Top with the fennel fronds, if you like.
- Whizz together all the ingredients for the mojo verde and season to taste. Slice and serve the pork with the slaw andmojo verde on the side. Any leftover pork can be warmed and piled into crusty rolls with the slaw and mojo verde.
Nutrition Facts : Calories 670 calories, Fat 54 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium
FRAGRANT PORK WITH FENNEL SLAW
This fruity, fresh coleslaw goes beautifully with pork, or it's great as part of a buffet
Provided by Good Food team
Categories Dinner, Main course
Time 16m
Number Of Ingredients 9
Steps:
- Rub the pork with the lemon zest and fennel seeds, then heat the oil in a non-stick frying pan. Brown the chops for 3 mins on each side, then remove from the heat. Splash over half the lemon juice, season, then leave to rest while you make the salad.
- Mix together the sliced fennel, apple, onion, mayo mix and nuts. Season with black pepper and squeeze in the remaining lemon juice to taste. Serve the pork with the pan juices spooned over, and the fennel slaw on the side. Great with jacket potatoes.
Nutrition Facts : Calories 366 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 36 grams protein, Sodium 0.35 milligram of sodium
More about "pork chops with warm fennel apple slaw recipes"
PORK CHOPS WITH WARM FENNEL-APPLE SLAW - COOKING …
From cookingchanneltv.com
Servings 4Total Time 30 minsCategory Main-Dish
EASY PORK CHOPS WITH WARM FENNEL-APPLE SLAW RECIPE
From cookingchanneltv.com
Author Patrick DeckerEstimated Reading Time 3 mins
PORK CHOP WITH FENNEL SEED CRUST, FENNEL AND APPLE …
From goodfood.com.au
PORK CHOPS WITH FENNEL AND APPLE SLAW RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
PORK WITH WARM APPLE SAUCE AND FENNEL COLESLAW
From realfood.tesco.com
SPICED PORK CHOPS WITH APPLE FENNEL SLAW RECIPE | ONTARIO PORK
From ontariopork.on.ca
Calories 350Protein 34 gFat 19 gSugar 5 g
SEARED PORK CHOPS WITH APPLE-FENNEL SLAW - MYFITNESSPAL
From blog.myfitnesspal.com
STICKY CHILLI PORK CHOPS WITH FENNEL AND APPLE SLAW - FRESH LIVING
From pnpfreshliving.com
BREADED PORK CHOPS WITH WARM APPLE-CABBAGE SLAW - LUNCH …
From fooddiez.com
PORK CHOPS WITH APPLE CABBAGE SLAW - SIDEWALK SHOES
From sidewalkshoes.com
PORK MEDALLIONS WITH FENNEL-APPLE SLAW RECIPE | COOKING LIGHT
From cookinglight.com
PORK CHOPS WITH WARM CABBAGE SLAW RECIPE -SUNSET MAGAZINE
From sunset.com
PORK CHOPS WITH FENNEL-APPLE SALAD - RODNEY STRONG
From rodneystrong.com
DELICIOUS PORK RECIPES | ONTARIO PORK
PORK CHOPS WITH WARM FENNEL-APPLE SLAW | RECIPE | PORK AND BEEF …
From pinterest.com
ROAST PORK WITH FENNEL AND APPLE SALAD RECIPE | BON APPéTIT
From bonappetit.com
SEARED PORK CHOPS WITH APPLE FENNEL SLAW - FIRE TEAM WHISKEY
From fireteamwhiskey.com
PORK CHOPS WITH WARM CABBAGE SLAW RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE PORK CHOPS WITH THREE-APPLE SLAW - FOOD & WINE
From foodandwine.com
SEARED PORK CHOPS WITH APPLE-FENNEL SLAW - NUTRITION
From noahstrength.com
PORK CHOPS WITH APPLE, FENNEL AND SAGE RECIPE - FOOD & WINE
From foodandwine.com
PAN-FRIED PORK CHOPS WITH ROASTED APPLE AND FENNEL
From chatelaine.com
HERBY PORK CHOPS WITH FENNEL AND RADISH SLAW - JUST COOK
From justcook.butcherbox.com
PORK CHOPS WITH THREE-APPLE SLAW RECIPE - FOOD & WINE
From foodandwine.com
PORK LOIN CHOPS WITH ROAST FENNEL AND APPLE - GOURMET DIRECT
From gourmetdirect.co.nz
DELICIOUS PORK RECIPES | ONTARIO PORK - SPICED PORK CHOPS WITH …
BEST APPLE HARVEST RECIPES : COOKING CHANNEL | BEST HALLOWEEN …
From cookingchanneltv.com
PORK CHOPS & APPLE SLAW (WITH CREAMY POLENTA) - ZIMMY'S NOOK
From zimmysnook.ca
PORK WITH WARM APPLE-CARROT SLAW RECIPE | MYRECIPES
From myrecipes.com
SAGE RUBBED PORK CHOPS WITH WARM APPLE SLAW : RECIPES
From cookingchanneltv.com
PORK & FENNEL BURGERS WITH APPLE SLAW - DELICIOUS EASY RECIPE
From meatandtravel.com
PORK CHOPS & APPLE SLAW (WITH CREAMY POLENTA) - ZIMMY'S NOOK
From pinterest.ca
FRIED PORK CHOPS WITH DATE CHUTNEY AND FENNEL SLAW
From washingtonpost.com
SEARED PORK CHOPS WITH APPLE-CABBAGE SLAW - DELISH
From delish.com
PORK CHOPS WITH WARM FENNEL-APPLE SLAW – RECIPES NETWORK
From recipenet.org
PORK CHOPS WITH APPLE CABBAGE SLAW - PURELY PRIMAL
From purelyprimal.com
APPLE FENNEL SLAW - ZIMMY'S NOOK
From zimmysnook.ca
APPLE FENNEL SLAW RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
DINNER RUSH! PORK CHOPS WITH WARM FENNEL-APPLE SLAW
From pinterest.ca
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