Red Pepper Pork Chops With Succotash Recipes

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25-MINUTE GRILLED PORK CHOPS WITH SUCCOTASH



25-Minute Grilled Pork Chops with Succotash image

We used the summery flavors of succotash as inspiration to build a whole meal-on-the-grill. Simply-seasoned pork chops cook alongside corn and onions, which then get tossed with canned black-eyed peas and juicy summer tomatoes-no extra pan. You won't miss the butter and cream traditionally used in succotash; a dollop of cumin-spiced sour cream is even better.

Provided by Food Network Kitchen

Time 25m

Yield 4 Servings

Number Of Ingredients 11

2 medium yellow tomatoes, cut into 1/2-inch-thick wedges (about 1 pound)
Kosher salt and freshly ground black pepper
1/2 cup sour cream
Zest and juice of 1 lime
1/4 teaspoon cumin
1/4 cup extra-virgin olive oil, plus more for oiling the grill grates
4 bone-in pork chops, 1-inch thick (about 3 pounds)
4 ears yellow corn, shucked
1 large red onion, sliced into 1/2-inch rounds (about 8 ounces)
One 15-ounce can black-eyed peas, drained and rinsed
1/2 cup roughly-chopped fresh parsley

Steps:

  • Prepare a grill or large grill pan for medium-high heat.
  • Put the tomatoes into a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
  • Put the sour cream, lime zest and juice, cumin and a pinch of salt and pepper in a small bowl and whisk to combine. Reserve.
  • Lightly oil the grill grates. Brush the pork all over with 2 tablespoons of the oil and sprinkle liberally with salt and pepper. Arrange the pork on one side of the grill (leave room for grilling the vegetables) and cook until lightly charred on both sides and an instant-read thermometer inserted into the deepest part of a chop registers 140 degrees F, about 5 minutes per side. Remove from the grill and let rest for 5 minutes before serving.
  • Meanwhile, brush the corn and onion liberally with the remaining 2 tablespoons oil, sprinkle with salt and pepper and arrange them on the grill. Cook the corn until lightly charred, 6 to 8 minutes, rotating the ears so that they cook evenly. Cook the onion until charred and tender, 6 to 8 minutes, flipping as needed. Transfer the vegetables to a cutting board and cool for 2 to 3 minutes. When cool enough to handle, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onion, black-eyed peas and half of the parsley to the same large bowl with the tomatoes. Gently toss to combine. Season to taste with salt and pepper.
  • Divide the succotash among 4 large dinner plates and top with a dollop of the reserved sour cream mixture. Place 1 pork chop on each plate next to the succotash. Garnish the succotash with the reserved parsley and serve immediately.

PORK CHOPS WITH SUCCOTASH



Pork Chops with Succotash image

Get dinner ready in a hurry using a few choice frozen vegetables and fresh pork chops, the ultimate express meal remedy.

Categories     Succotash     fast     corn     pork     Chops     Lima Beans     easy     dinner     southern

Time 20m

Yield 4

Number Of Ingredients 9

4 1/2-inch-thick, bone-in pork loin chops
1 tbsp. olive oil
1 small onion
1 red pepper
1 c. fresh or frozen corn kernels
1 package frozen lima beans
1/4 c. fresh parsley leaves
1 tsp. salt
1/4 tsp. Freshly ground black pepper

Steps:

  • Sprinkle chops with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In 12-inch nonstick skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chops to skillet; cook 8 minutes or until browned on the outside and still slightly pink on the inside, turning over once. Transfer chops to warm plate; cover with foil to keep warm.
  • In same skillet, heat remaining oil over medium heat. Add onion and red pepper; cook 4 minutes or until vegetables begin to soften. Stir in corn, beans, 1/4 cup water, and 1/2 teaspoon salt. Cover and cook 5 minutes. Stir parsley into succotash; serve with pork chops.

Nutrition Facts : Calories 365 calories

PORK CHOPS WITH ROASTED RED PEPPER CREAM



Pork Chops With Roasted Red Pepper Cream image

This recipe was included in an email that I received this morning from Cooks Illustrated: This recipe cooks quickly because the sauce is prepared in the same pan used to cook the chops-and the sauce will pick up valuable flavor from the browned bits left behind by the meat.

Provided by senseicheryl

Categories     Pork

Time 25m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 10

4 center-cut pork chops, about 1 inch thick (or use the bone-in-rib ones)
salt and pepper
1 tablespoon vegetable oil
1/2 onion, sliced thin
6 garlic cloves, minced
3/4 cup low sodium chicken broth
3/4 cup heavy cream
1 (12 ounce) jar roasted red peppers, drained and chopped
2 teaspoons light brown sugar
1/4 cup fresh basil, chopped

Steps:

  • Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Add chops and cook until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to serving platter and tent with foil.
  • Add onion to empty skillet and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 minutes. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve.

Nutrition Facts : Calories 433.4, Fat 32.2, SaturatedFat 15.3, Cholesterol 132.5, Sodium 1246, Carbohydrate 10.3, Fiber 1.4, Sugar 3, Protein 26.2

PORK CHOP AND ROASTED RED PEPPER BAKE



Pork Chop and Roasted Red Pepper Bake image

Tender center-cut pork chops are lightly browned, topped with roasted red peppers and a homemade mushroom white sauce, then baked to perfection.

Provided by MBC

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 45m

Yield 6

Number Of Ingredients 13

1 cup all-purpose flour
1 cup seasoned bread crumbs
2 eggs
1 tablespoon water
6 (6 ounce) center-cut pork loin chops, about 1 inch thick
½ cup vegetable oil
1 (7 ounce) jar roasted red bell peppers, drained and sliced
4 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup sliced fresh mushrooms
½ cup lemon juice
salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with foil or coat with nonstick spray. Combine flour and bread crumbs in a shallow bowl. In a small bowl, beat eggs and water together.
  • In a large skillet, heat oil over medium heat. Dip chops in egg mixture, dredge in flour and crumb mixture, and arrange chops in hot skillet. Lightly brown chops until golden brown on both sides and cooked through. Remove from skillet, and place on prepared baking pan. Top chops with strips of roasted red peppers. Set aside.
  • In small saucepan, melt butter over medium heat. Slowly add flour, stirring with whisk until light brown. Slowly whisk milk into flour, and continue whisking until sauce thickens. Remove from heat, and stir in mushrooms and lemon juice. Season to taste with salt and pepper. Evenly top each chop with mushroom white sauce.
  • Bake in preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 37.5 g, Cholesterol 140.1 mg, Fat 36.7 g, Fiber 2 g, Protein 29.4 g, SaturatedFat 11.5 g, Sodium 599.3 mg, Sugar 4.8 g

PORTUGUESE PORK WITH RED PEPPERS



Portuguese Pork with Red Peppers image

One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.

Provided by Stuart Miller

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 3h

Yield 8

Number Of Ingredients 8

4 large cloves garlic, peeled
1 ½ teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
2 pounds pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 lemons

Steps:

  • With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
  • With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
  • Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
  • Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
  • Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g

SPINACH & ROASTED RED PEPPER STUFFED PORK CHOPS



Spinach & Roasted Red Pepper Stuffed Pork Chops image

Pork chops with fresh, flavorful stuffing are great when you have a little more time to cook.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 8

1-1/4 cups water
1/4 cup KRAFT Zesty Italian Dressing, divided
1 pkg. (6 oz.) baby spinach leaves
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup roasted red peppers, chopped
1 cup KRAFT Shredded Mozzarella Cheese, divided
6 boneless pork chops (2 lb.), 1 inch thick
1 tomato, cut into 6 slices

Steps:

  • Heat oven to 375ºF.
  • Bring water and 2 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix, peppers and 1/2 cup cheese; cover. Remove from heat. Let stand 5 min.
  • Meanwhile, make horizontal cut in one long side of each chop to make pocket, being careful to not cut all the way through to opposite side of chop. Spoon about 1/3 cup stuffing mixture into each chop; press cut sides together of chops together to seal pockets.
  • Spoon remaining stuffing into 13x9-inch baking dish; top with chops. Brush with remaining dressing; top with tomatoes.
  • Bake 25 min. Sprinkle with remaining cheese; bake 15 min. or until cheese is melted and chops are done (145ºF). Remove from oven; let stand 3 min. before serving.

Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 40 g

SUCCOTASH



Succotash image

Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 11

1/4 cup olive oil
3 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 medium onion, cut into 1/4-inch dice
2 medium red bell peppers, seeded, deveined, and cut into 1/4-inch dice
2 medium zucchini, seeded and cut into 1/4-inch dice
2 10-ounce packages frozen lima beans, rinsed under warm running water and drained
3 cups fresh or frozen corn kernels (4 ears)
Coarse salt and freshly ground pepper
1 tablespoon coarsely chopped fresh sage
1 tablespoon picked fresh thyme leaves

Steps:

  • In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.

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