Seared Pork Chops With Goat Cheese Green Beans A Roll Recipes

PORK CHOPS WITH GOAT CHEESE AND CARAMELIZED ONION

Steps:

• Preheat oven to 350°F.
• Melt 1 tbsp butter in 1 tsp olive oil in medium sized, oven proof sauce pan over medium/medium high heat.
• Add red onion. Let cook, stirring constantly for 20 minutes.
• While onions cook, mix 1 1/2 tsp lemon juice, 1 tsp brown sugar, 1 tsp minced garlic, the 2 tbsp chicken broth and 1 tbsp olive oil in a small bowl.
• Add 2 tbsp of chicken broth to onions at a time, letting sizzle and cook away. Repeat until no broth remains.
• Butterfly pork chops and sprinkle inside and out with salt and pepper.
• Spread goat cheese evenly inside each pork chop, leaving room around edges.
• Once onions are brown and caramelized, add a spoonful of onions to top of goat cheese in each pork chop. There will be onions remaining in the pan. Add lemon mixture to pan with onions and simmer, scraping down the sides of the pan.
• Close pork chops and dust with flour. If you are having trouble keeping them together, use toothpicks or mini skewers. However it is better if you can work without, as the escaped goat cheese comes in handy in the sauce later!
• Melt 1 tbsp butter in skillet over medium heat and cook pork chops for 2-3 minutes on each side, until seared and brown.
• Put pork chops and any drippings into the pan with the simmering onion/lemon mixture and place in oven.
• Cook for 20-25 minutes, depending on the thickness, or until cooked through but still tender.
• Remove pan from oven and place back on medium low heat. Remove pork chops and whisk in heavy cream and let come to a bubble. Add parsley. Spoon over pork chops and enjoy!

SEARED PORK CHOPS WITH GOAT CHEESE, GREEN BEANS & A ROLL

Steps:

• Trim ends off green beans.
• Combine butter, thyme leaves, 2 tsp lemon zest, goat cheese, salt and pepper in a small bowl until well blended and smooth.
• Spray a skillet with cooking spray and place over medium-high heat. Season pork chops with salt and pepper, then add to the pan. Cook 3 minutes per side, or until done to your preference. Transfer to a plate and top with goat cheese butter. Loosely cover with foil and set aside.
• Add green beans to the rendered fat in the pan. Cook 1 minute, then add chicken broth. Cook 3 minutes more, until liquid has evaporated. Season with salt, pepper and 4 tsp lemon juice.
• Enjoy with a roll.

PAN-SEARED PORK CHOPS

Steps:

• Combine the salt and pepper and dried thyme and rub on the pork chops. Press a sprig of thyme into each chop. Heat the olive oil in a nonstick skillet over medium-low heat and add the pork chops, thyme-side down. Sear 5 to 7 minutes per side, or until just browned and the interior is no longer bright pink. Transfer to a warm plate.
• Pour off the fat from the skillet, return to the heat, add the stock and wine, and bring to a boil. Reduce the heat and cook until slightly thickened, about 5 to 7 minutes. Spoon the sauce over the pork chops and serve.

PAN SEARED PORK CHOPS

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!