PORK WITH PEARS AND PARSNIP MASH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Place parsnips and potato in a pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain; return vegetables to pot. Add milk and 2 tablespoons butter; season with salt and pepper. Mash until smooth and cover to keep warm.
- Season pork with salt and pepper. Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Cook pork, turning twice, until brown in places, about 5 minutes. Transfer to a plate. Cook shallots with thyme in skillet until softened; transfer to plate with pork. Cook pears, stirring once, until golden in places, about 2 minutes. Return pork, shallots, thyme, and any accumulated juices to skillet. Add vinegar and broth; simmer until pork is just cooked through, 1 minute. Serve with pears and pan gravy over mash.
PORK WITH PEARS
A simple yet stunning recipe that combines well known flavours to create an exquisite dish
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 mins or until just starting to caramelise.
- Heat grill to high. Season the pork, then arrange among the veg and fry for 5 mins, turning halfway until golden and cooked through. Scatter with the remaining rosemary and the cheese, grill until the cheese starts to melt, then serve.
Nutrition Facts : Calories 334 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 0.68 milligram of sodium
PORK CHOPS WITH PEARS
One of our favorite ways to enjoy pork chops. This produces a really delicious end result -- we hope you enjoy it!
Provided by Pianolady
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan, brown the pork chops in hot oil; drain.
- Transfer the pork chops to a shallow baking pan and season with salt and pepper.
- Arrange the pear halves around the chops.
- Drizzle orange juice over all.
- Sprinkle with brown sugar and cinnamon.
- Pour sherry over all.
- Place butter in the hollow of pears.
- Cover and bake at 350°F for 20 minutes.
- Uncover and continue baking for 20 minutes, until meat is tender.
- Place the pears and pork chops on a platter.
- Dissolve cornstarch in water, stir into sauce mixture and cook until thickened.
- Pour over pork chops and pears.
- Enjoy!
Nutrition Facts : Calories 475.8, Fat 20.6, SaturatedFat 7.2, Cholesterol 82.7, Sodium 103, Carbohydrate 36.6, Fiber 2.5, Sugar 29.2, Protein 23.2
PORK, PEARS AND PARSNIPS
Serve your family this delicious English-inspired pork dish, which has a mustard and maple syrup glaze,
Provided by Chef mariajane
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brush roasting pan with 1 tsp of the oil.
- Place pork chops in pan; season with salt and pepper.
- Cut pears into quarters and remove cores; cut each 1quarter in half, In a small bowl, toss parsnips with remaining oil.
- Place pears and parsnips on and around chops.
- Cover with foil and bake in a 375F oven for about 20 minutes.
- GLAZE: In a small bowl, whisk together mustard, maple syrup and garlic; brush over pork chops, pears and parsnips.
- Bake, uncovered, for 5-10 minutes more or until parsniips are tender and juices run clear when pork is pierced and just a hint of pink remains inside.
Nutrition Facts : Calories 170.1, Fat 4.3, SaturatedFat 0.5, Sodium 262.1, Carbohydrate 34.5, Fiber 4.6, Sugar 24.8, Protein 1.4
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
PORK WITH PEARS, PRUNES & VERJUICE
This is a whole meal in one pot - the only extra thing to serve is fresh green salad
Provided by Good Food team
Categories Dinner, Main course
Time 3h20m
Number Of Ingredients 16
Steps:
- Mix the pork with the garlic, lemon zest, coriander, thyme, verjuice and prunes in a non-metallic dish. Season well. Cover and marinate in the fridge for up to 12 hours.
- Preheat the oven to 180C/Gas 4/fan oven 160C. Remove the pork and prunes from the marinade and set aside separately. Pat the pork dry, then toss in the flour. Heat 3 tablespoons of the oil in a frying pan and brown the pork on all sides (you may have to do this in batches). Transfer the pork to a large, wide casserole dish.
- Wipe out the frying pan, add the remaining oil and brown the onions or shallots on all sides. Remove and set aside. Add the marinade to the pan and bring to the boil. Cook for 2-3 minutes, then stir in the stock and sugar and bring back to the boil. Pour over the pork, cover and cook in the oven for 11⁄2 hours. (You can prepare up to this stage a day ahead. Cover and refrigerate overnight. Next day, skim off fat if necessary; reheat until bubbling before carrying on with the recipe. You may need to add a little more stock or water.)
- About 20 minutes before the pork is ready, peel the pears and cut them into wedges, then remove the cores. Remove the pork from the oven and adjust the seasoning, adding more sugar if you like. Stir in the onions or shallots, pears and potatoes, cover the casserole and return to the oven for another 40 minutes or until the potatoes are just tender.
- Uncover the dish and stir in the prunes, then stir in a little more stock if the casserole seems dry. Return to the oven for another 15-20 minutes, until the potatoes are fully cooked. Check the seasoning, then scatter the parsley and lemon zest over the top.
Nutrition Facts : Calories 778 calories, Fat 46 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 0.87 milligram of sodium
PORK & PARSNIP TRAYBAKE
Sear pork chops, then oven-roast with red onions and root vegetables for an easy weeknight dinner
Provided by Good Food team
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the vegetables in a roasting tin, season and toss with 2 tbsp oil and 1 tbsp mustard. Roast for 20 mins. Meanwhile, place a frying pan over a high heat. Season the pork chops and rub with the remaining oil. Fry the chops for 30 secs-1 min each side until just browned - turn on their sides to brown any fat.
- Stir the veg, then place the chops on top and rub them with the remaining mustard. Roast for a further 15 mins. Drizzle with honey and scatter over the sage, then return to the oven for 5 mins or until the pork is cooked through. Serve with the juices from the tin.
Nutrition Facts : Calories 574 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 47 grams protein, Sodium 0.7 milligram of sodium
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