Roasted Strawberry Glazed Pork Chops With Strawberry Spinach Salad Recipes

ROASTED STRAWBERRY GLAZED PORK CHOPS WITH STRAWBERRY SPINACH SALAD

Steps:

• Preheat oven to 425°F (220°C). Arrange strawberries on foil-lined tray in even layer; roast for 15 to 20 minutes or until softened and caramelized.
• Scrape strawberries and juices into blender; purée until smooth. Pour into saucepan set over medium heat; add ketchup, sugar, vinegar, soy sauce, mustard, ginger, hot sauce, Worcestershire sauce and garlic. Bring to boil; cook, stirring frequently, for 10 minutes or until thickened and fragrant. Let cool completely.
• Season pork chops all over with salt and pepper. In large cast iron skillet, heat half of the oil over medium-high heat until almost smoking; cook pork chops, in batches, adding more oil as needed, for 3 minutes per side or until golden brown. Transfer to baking sheet fitted with wire rack.
• Brush pork chops with sauce; roast for 5 minutes. Turn pork chops and brush with sauce; roast for 5 to 7 minutes or until pork chops are well glazed and juices run clear. Let rest for 5 minutes.
• Strawberry Spinach Salad: Meanwhile, whisk together vinegar, maple syrup, Dijon mustard, salt and pepper; slowly whisk in oil until dressing is emulsified.
• In large bowl, toss together spinach, strawberries, cucumbers, red onion and enough dressing to coat. Divide evenly among 6 dinner plates; sprinkle with goat cheese and sunflower seeds. Add glazed pork chop to each plate.

PORK AND BALSAMIC STRAWBERRY SALAD

Steps:

• Place pork in a shallow dish. Add salad dressing; turn to coat. Refrigerate, covered, at least 8 hours. Combine strawberries, vinegar and sugar; cover and refrigerate., Preheat oven to 425°. Drain and wipe off pork, discarding marinade. Sprinkle with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add pork; brown on all sides., Bake until a thermometer reads 145°, 15-20 minutes. Remove from skillet; let stand 5 minutes. Meanwhile, add broth to skillet; cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; add strawberry mixture. Heat through., Place greens on a serving platter; sprinkle with cheese. Slice pork; arrange over greens. Top with strawberry mixture.

PORK TENDERLOIN MEDALLIONS WITH STRAWBERRY SAUCE

Steps:

• In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids., Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm., Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet., Return pork to the pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries.

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.