PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
- Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
- Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.
Nutrition Facts : Calories 413, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 76 milligrams, Sodium 98 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 26 grams
SEARED PORK CHOP WITH FENNEL POLLEN, APPLE CIDER SAUCE, ROASTED DELICATA SQUASH, TUSCAN KALE, PANCETTA, FENNEL AND BUTTERNUT SQUASH
Steps:
- Fill a large container with water. Add the salt, sugar, fennel seeds, garlic, fennel tops and onion. Add the pork chops and allow to sit in the brine for 2 hours.
- Preheat the oven to 400 degrees F.
- Arrange the delicata rounds and butternut chunks on separate sheet trays. Drizzle with the olive oil and sprinkle with salt. Roast until tender, 25 to 30 minutes.
- Heat the apple cider in a medium saucepan over medium heat. Cook to reduce for 20 minutes. Add 2 cups chicken stock and continue to reduce for 20 minutes.
- Preheat a large cast-iron pan with some olive oil on medium-high heat. Remove the pork from the brine and pat dry. Sprinkle with the fennel pollen and salt. Place in the pan and sear until golden brown and it reaches an internal temperature of 145 degrees F, 4 to 5 minutes per side.
- Coat a high-sided saute pan with olive oil. Add the shallot and some salt and sweat over medium-high heat until translucent, about 5 minutes. Add the apples and cook until they start to soften, 3 to 4 minutes. Add the warmed apple cider and remaining cup chicken stock and season with salt. Cook until slightly reduced, a few minutes, then add the golden raisins. Continue to reduce the sauce, adding a bit more chicken stock every so often, until the sauce is slightly thickened, 10 minutes. Finish the sauce with the butter.
- To a separate saute pan, add the pancetta and turn on the heat to medium. Slowly cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is crispy. Add the crushed red pepper flakes. Add the sliced fennel and kale and season with salt. Stir to combine, then add the apple cider vinegar. Add the roasted butternut squash and gently toss to combine. Season to taste with salt and a drizzle of olive oil.
- To plate: Plate two slices of roasted delicata squash. Top with the sauteed kale and butternut squash. Top with a pork chop, then another slice of delicata squash. Spoon the sauce over the top and garnish with the pepitas and fennel pollen. Repeat to make 3 more servings.
PORK CHOPS AND SWEET POTATO GRAVY
Provided by Emeril Lagasse
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Season the pork chops with the rub. Heat the oil in a large skillet over medium-high heat and brown the chops, about 5 minutes on each side. Transfer the chops to a warm platter and set aside.
- Reduce the heat to medium. Add the flour and, stirring constantly, cook for 2 to 3 minutes, or until the roux is chocolate brown. Add the onions and water and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat and simmer for 4 to 5 minutes, basting the chops with the gravy.
- Serve immediately.
- Combine all ingredients thoroughly.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
PORK WITH SQUASH AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 53m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
- Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
- Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
- Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.
BAKED PORK CHOPS & APPLE GRAVY
This is a wonderful and very comforting entree with meat and fruit so you don't have to feel too guilty. I marinate the chops in teriyaki sauce, honey, guldens mustard, black pepper and garlic for at least 3 hours or overnight.
Provided by ScottySauce
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1.Preheat oven to 350°F.
- 2.Add pork chops to skillet and brown over medium heat.
- 3.Season with salt and pepper.
- 4.Place pork chops in large ceramic casserole dish.
- 5.Add flour, salt, pepper, catsup, chicken stock, brown sugar, balsamic vinegar and applesauce to skillet with pork juices.
- 6.Stir until thickened and smooth.
- 7.Place sliced onions and apples on pork chops.
- 8.Pour applesauce mixture over pork chops.
- 9.Bake 45 minutes or until done.
PORK WITH APPLES AND SQUASH
Enjoy this delicious pork with apples and tender squash that's ready in 40 minutes - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Trim fat from pork. Mix sage, 1/2 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub on both sides of pork.
- Cook pork in 10-inch nonstick skillet over medium heat about 3 minutes on each side until brown. Place onion on pork. Pour broth around pork. Heat to boiling; reduce heat.
- Cut squash crosswise into 1-inch slices; remove seeds and fibers. Cut each slice into fourths. Place squash and apple on pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer about 15 minutes or until pork is slightly pink when cut near bone and squash is tender.
Nutrition Facts : Calories 255, Carbohydrate 25 g, Cholesterol 65 mg, Fiber 3 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg
PORK CHOPS WITH APPLES, SWEET POTATOES, AND SAUERKRAUT
This sweet yet savory medley of apples, sweet potatoes, onions, and sauerkraut cooks up perfectly in the slow cooker! Don't be afraid of the sauerkraut---it becomes sweet and mild.
Provided by RCKim
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 5h15m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a skillet over medium-high heat and coat with cooking spray. Quickly brown the pork chops on each side. Set aside.
- Arrange sweet potato slices in the bottom of a 3 to 4 quart slow cooker. Cover with the onion slices, then the apple slices. Sprinkle brown sugar, nutmeg and salt over the apples, and grind a little pepper. Place the pork chops on top of the pile, and cover with sauerkraut. Cover, and cook on Low for about 5 hours. It can go an extra hour without drying out though.
- Serve pork and vegetables with juice from the slow cooker spooned over them.
Nutrition Facts : Calories 275.6 calories, Carbohydrate 43.4 g, Cholesterol 30.4 mg, Fat 5.6 g, Fiber 8.6 g, Protein 14.6 g, SaturatedFat 2.1 g, Sodium 968 mg, Sugar 18.3 g
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