SEARED AND ROASTED PORK CHOPS WITH LEMON
These pork chops are seared on the stove to form a caramelized crust and then finished in the oven to maintain a juicy, rosy center.
Categories pork chops lemon roasted seared
Yield 4
Number Of Ingredients 5
Steps:
- Generously season pork chops on both sides with salt and pepper. Let stand for 30 minutes.
- Preheat oven to 425 degrees. Heat enough oil to coat the bottom of a large ovenproof skillet (1 to 2 tablespoons) over medium-high heat. Blot excess moisture off pork chops with paper towels. Sear 2 pork chops on 1 side until crusts are golden, 4 to 5 minutes. Using tongs, brown fatty edges. Flip, and sear for 2 minutes more; transfer to a plate.
- Wipe skillet clean, add oil to coat (1 to 2 tablespoons), and repeat with remaining 2 pork chops.
- Add reserved pork chops to skillet, and transfer to oven. Roast each until an instant-read thermometer inserted into the center reaches 145 degrees, 5 to 7 minutes. Let rest for 5 minutes. Squeeze lemon wedges over pork chops.
SEARED AND ROASTED PORK CHOPS WITH LEMON
These pork chops are seared on the stove to form a caramelized crust and then finished in the oven to maintain a juicy, rosy center.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 4
Steps:
- Generously season pork chops on both sides with salt and pepper. Let stand for 30 minutes.
- Preheat oven to 425 degrees. Heat enough oil to coat the bottom of a large ovenproof skillet (1 to 2 tablespoons) over medium-high heat. Blot excess moisture off pork chops with paper towels. Sear 2 pork chops on 1 side until crusts are golden, 4 to 5 minutes. Using tongs, brown fatty edges. Flip, and sear for 2 minutes more; transfer to a plate.
- Wipe skillet clean, add oil to coat (1 to 2 tablespoons), and repeat with remaining 2 pork chops.
- Add reserved pork chops to skillet, and transfer to oven. Roast each until an instant-read thermometer inserted into the center reaches 145 degrees, 5 to 7 minutes. Let rest for 5 minutes. Squeeze lemon wedges over pork chops.
JUICY OVEN-BAKED PORK CHOPS WITH GARLIC AND HERBS
This Juicy Oven Baked Pork Chops with Garlic, Lemon, and Herbs recipe takes only 30 minutes, seared on the stovetop and finished in the oven.
Provided by Elizabeth Lindemann
Categories Pork
Time 30m
Number Of Ingredients 11
Steps:
- Preheat your oven to 375 degrees F and place an oven rack in the center. Pat the pork chops dry with a paper towel and season evenly on all sides with the kosher salt (1 teaspoon) and black pepper (1/2 teaspoon).
- Heat an oven-safe skillet on high or medium-high heat, depending on your burners, until very hot. This will take only 30 seconds or so with stainless steel, but up to 5 minutes with cast iron. (to test, you shouldn't be able to hold your hand a couple inches over the skillet's surface for more than a few seconds.)
- Add the oil (2 tablespoons) and swirl to coat the bottom of the pan (or use a spatula to evenly distribute it). Add the pork chops to the skillet and allow to sear, undisturbed, for 2 minutes. While they are searing, sprinkle 1 teaspoon of the fresh oregano and thyme (or less than 1/2 teaspoon if using dried), once minced clove of garlic, and half the lemon zest on the top side of the pork chops.
- Turn off the heat on the burner and flip the pork chops. (Tip: they should release easily from the bottom of the skillet- if they don't, they may need more time searing.) With the seared side facing up, sprinkle the remainder of the fresh herbs, minced garlic, and lemon zest on top of the pork chops. Place the lemon wedges in the spaces around the pork chops. Slide skillet onto center oven rack and bake for 10-15 minutes, or until internal temperature is 145 degrees F (cooking time will vary depending on thickness and oven temperature).
- Remove pork chops to a plate or cutting board and allow to rest for 5 minutes (tent with foil if resting for longer than that to keep them warm).
Nutrition Facts : Calories 346 kcal, Carbohydrate 6 g, Protein 30 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 98 mg, Sodium 717 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
PAN ROASTED PORK CHOPS
Steps:
- Preheat an oven to 375 degrees F.
- In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.
PORK CHOPS WITH LEMON
This is an old magazine clipping that the MIL gave me and she has written on it that she made it in May 1988 and found it truly beautiful.
Provided by ImPat
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter or oil in pan and add chops and cook gently until meat is well browned on both sides and cooked to your liking, remove and keep warm.
- Combine grated ginger, dry sherry, soy sauce, lemon juice, sugar, cornflour and water.
- Drain excess butter or oil from pan and add the combined sauce ingredients and stir until sauce boils and thickens and then add the spring onions, stir to combine and then add the chops covering with the sauce and heat through and then serve.
SIMPLE BUT AWESOME LEMON PEPPER PORK CHOPS
This serves four, but is easily expandable. Very simple and makes the most tender pork chops you will ever eat.
Provided by Matthew Jordan
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
- Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.
Nutrition Facts : Calories 563.3 calories, Carbohydrate 1.4 g, Cholesterol 98 mg, Fat 56.3 g, Fiber 0.1 g, Protein 14 g, SaturatedFat 20.6 g, Sodium 586.7 mg, Sugar 0.7 g
PORK CHOPS WITH LEMON ROAST POTATOES
Roast pork chops with olives, potatoes, lemon wedges and garlic for a tasty and gluten-free weeknight dinner
Provided by Katy Gilhooly
Categories Dinner
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Pour the oil into a roasting tin and put in the oven to heat. Put the potatoes, garlic and half the lemon wedges into a large pan. Cover with cold salted water and bring to the boil, then simmer for 10 mins. Drain the potatoes, discarding the lemon and garlic. Toss the potatoes with the lemon zest, oregano and seasoning, then carefully transfer to the hot oil in the roasting tin and roast for 30 mins.
- Meanwhile, finely chop the olives in a small food processor with some pepper. Press the olives onto both sides of the pork chops, then add the chops to the roasting tin and cook for a further 15-20 mins. Just before serving, heat a dry frying pan until very hot. Tip in the spinach, cook for 20 seconds or so until wilted, then set aside in a colander to drain. Season, then serve with the pork, potatoes and remaining lemon wedges.
Nutrition Facts : Calories 600 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium
BAKED SOY LEMON CHOPS
These pork chops are light but very tasty! The longer you marinate your pork, the better it tastes. And it's baked, so a lot of the pork fat is baked right off! Serve with a fresh garden salad and mashed potatoes for a terrific meal.
Provided by Sherlock
Categories World Cuisine Recipes Asian
Time 1h50m
Yield 4
Number Of Ingredients 7
Steps:
- In a shallow dish, combine soy sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Place marinated pork chops in a roasting pan, and bake in preheated oven for 35 to 40 minutes, basting meat often with marinade.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 5.1 g, Cholesterol 65 mg, Fat 6.7 g, Fiber 0.4 g, Protein 27.1 g, SaturatedFat 2.1 g, Sodium 1886.8 mg, Sugar 1.2 g
PAN SEARED PORK CHOPS
This is a good recipe for a quick pork chop dinner. It is simple yet still delicious. My family loves this recipe with roasted garlic potatoe bites and veggies.
Provided by HappyVal
Categories Pork
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
- Season chops and heat a black iron skillet or shallow fry pan.
- (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
- (searing will seal in the juices so chops will not dry out).
- As soon as chops are done remove them and put butter and onions into pan.
- Cook till onions are done to desired consistency.
- Enjoy!
Nutrition Facts : Calories 457.1, Fat 29.3, SaturatedFat 8.2, Cholesterol 131.6, Sodium 118.7, Carbohydrate 5.5, Fiber 0.6, Sugar 3.4, Protein 40.4
PAN-SEARED PORK CHOPS WITH SAGE, DATES AND PARSNIPS
This easy dish combines sage, brown butter and dates for a blast of sweet-salty flavor. Brining the pork chops in advance ensures tenderness: You can allow them to sit in the thyme-infused brine overnight, but even two hours of marinating will improve the taste and texture of the chops. This recipe calls for parsnips, but sweet potato or roasted squash would also work well. (And if you can't find medjool dates, pitted prunes are a worthy stand-in.)
Provided by David Tanis
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Brine the chops: Put salt and sugar in a large bowl. Whisk in 4 cups water to dissolve. Add thyme sprig and pork chops. Cover and refrigerate for at least 2 hours or up to overnight. When ready to cook, remove chops from brine and pat dry. Discard brine.
- Heat oven to 350 degrees. Put a large pot of well-salted water over high heat. When it boils, add parsnips and bring to a brisk simmer. Cook until parsnips are tender, 8 to 10 minutes. Drain parsnips and keep warm.
- Meanwhile, set a large skillet over medium-high heat and add olive oil. When oil is wavy, sear chops until nicely browned, about 3 minutes per side. (Work in batches if you don't have a large skillet.)
- Transfer chops to a roasting pan or sheet pan in one layer. Bake for 10 to 15 minutes, until meat is 140 degrees when probed with an instant-read thermometer. Remove from oven and let rest while you make the sauce.
- Wipe out the skillet and return to medium-high heat. Add butter and let it begin to brown. Add sage leaves and dates, and let sizzle for about a minute. Add pepper and lemon juice, and pull off heat. Taste, and add more pepper or lemon to taste.
- To serve, place chops and a spoonful of parsnips on warm plates. Spoon butter mixture over chops and parsnips.
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