Seared Pork Chops With Grape Sauce Recipes

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CUMIN-LIME PORK CHOPS WITH GRAPE SALSA



Cumin-Lime Pork Chops with Grape Salsa image

Provided by Food Network Kitchen

Time 45m

Yield Serves 4

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
Juice from 1 lime (2 tablespoons)
1 large garlic clove, finely chopped
1 tablespoon ground cumin
1 teaspoon finely grated lime zest
Kosher salt and freshly ground black pepper
8 (4 ounce) boneless pork loin chops
2 cups red and yellow grape tomatoes, halved
1 1/2 cups seedless green grapes, halved
1 small red onion, thinly sliced
1/2 cup chopped cilantro
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
Kosher salt and freshly ground black pepper

Steps:

  • For Pork Chops: Preheat grill over high heat. Stir together olive oil, lime juice, garlic, cumin, lime zest, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Rub marinade evenly on pork chops, and set aside while you make the salsa.
  • For Salsa: Stir together tomatoes, grapes, onion, cilantro, olive oil, lime juice, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Set aside.
  • Grill the chops, turning once, until grill marks appear and pork is just cooked through, about 6 minutes total. Transfer to a platter, and top chops with salsa. Serve.

SEARED PORK CHOPS WITH MAPLE SYRUP SAUCE



Seared Pork Chops with Maple Syrup Sauce image

Fast and easy! Two recipes put together to make an awesome pure maple syrup glaze for pork chops. Fit for company in a flash.

Provided by sandie

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 38m

Yield 4

Number Of Ingredients 10

¼ cup apple cider vinegar
½ cup maple syrup
3 tablespoons cold water
1 tablespoon quick-mixing flour (such as Wondra®)
⅔ cup packed brown sugar
4 (4 ounce) center-cut pork chops
1 pinch salt and ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon butter
4 teaspoons brown sugar

Steps:

  • Bring apple cider vinegar to a boil in a small saucepan. Reduce heat to medium-low and stir in maple syrup; cover and cook for 10 minutes.
  • Mix cold water and quick-mixing flour together in a small bowl. Whisk into the maple syrup mixture. Stir in 2/3 cup brown sugar and cook until sauce thickens, about 5 minutes. Cover and keep warm.
  • Season pork chops with salt and pepper on both sides.
  • Heat olive oil and butter in a large skillet over medium-high heat. Add pork chops; cook until browned, about 4 minutes. Flip with tongs; sprinkle 1 teaspoon brown sugar over each chop. Continue cooking until second side is browned, about 4 minutes more. Transfer to serving plates and spoon sauce on top.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 68.5 g, Cholesterol 37.3 mg, Fat 9.9 g, Fiber 0.1 g, Protein 14.2 g, SaturatedFat 3.1 g, Sodium 87.9 mg, Sugar 63.6 g

SKILLET PORK CHOPS WITH BLISTERED GRAPES



Skillet Pork Chops With Blistered Grapes image

Pork chops make a great weeknight dinner, and this dish is no exception. It looks and feels special, but comes together in about 20 minutes with very minimal prep. Selecting bone-in pork chops is beneficial beyond appearance: The bones protect the meat to keep it moist. However, you could also use boneless chops or even chicken breasts, if you'd prefer; just be sure to reduce the cooking time accordingly.

Provided by Samantha Seneviratne

Categories     dinner, snack, weeknight, meat, one pot, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
4 bone-in, 1-inch-thick pork chops (about 3/4 pound each)
Kosher salt and black pepper
1 1/2 cups small, seedless red grapes
1 shallot, minced
1 garlic clove, minced
2 teaspoons all-purpose flour
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 cup dry white wine
2/3 cup chicken stock
2 teaspoons grainy mustard
1 tablespoon heavy cream or unsalted butter

Steps:

  • In a large skillet, heat the olive oil over high. Pat the chops dry with paper towels, and season well with salt and pepper. Cook the chops until just cooked through, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
  • Add the grapes to the skillet, and sauté until brown in spots, about 2 minutes. Use a slotted spoon to transfer to the plate. Reduce the heat to medium-high. Add the shallot and garlic, and cook until softened, about 2 minutes. Stir in the flour and thyme, and cook for 1 minute.
  • Add the white wine and cook, stirring, until mostly evaporated, about 1 minute. Add the chicken stock and mustard, and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in the heavy cream. Season with salt and pepper.
  • Add the chops, grapes and any accumulated juices back into the skillet, and cook just until everything is warmed through, about 3 minutes.

PAN SEARED PORK CHOPS WITH GLAZED CARROTS



Pan Seared Pork Chops With Glazed Carrots image

These chops are nice and tangy. You could also try this with NY Strip, mouth watering Ribeye, or T-Bone steak. A special thanks to our Zaar friend PaulaG for her help with revising the recipe. :) A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.

Provided by 2Bleu

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

2 pork chops, 1/2-inch thick, center cut (or steaks)
1 teaspoon salt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne (to taste)
2 tablespoons vegetable oil or 2 tablespoons peanut oil
2 carrots
1/2 teaspoon fresh thyme
olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 orange, juice of

Steps:

  • Preheat oven to 425°F Dredge the pork chops (or steaks) in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices.
  • Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side).
  • Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops.
  • Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
  • Remove the chops/steaks from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice.
  • Place carrots atop the chops and drizzle with glaze.

PAN SEARED PORK CHOPS



Pan Seared Pork Chops image

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

4 thick center cut boneless pork chops
4 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and pepper
1 large onion (thinly sliced)
1 tablespoon butter

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

GREEK-INSPIRED SEARED PORK CHOPS



Greek-Inspired Seared Pork Chops image

Bursting with flavor and perfect for a light summer dinner, these Greek-inspired pork chops are anything but boring. The pork is well seasoned and the flavor is amplified through the caramelization that occurs during searing. The bright acidity is balanced out with salty, brininess from the olives and feta.

Provided by NicoleMcmom

Time 30m

Yield 4

Number Of Ingredients 10

4 (5 ounce) boneless, center-cut pork chops
1 tablespoon Greek seasoning
3 tablespoons olive oil, divided
1 pint cherry tomatoes, halved
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup sliced Kalamata olives
1 medium lemon, juiced
¼ cup crumbled feta cheese
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Place pork chops between sheets of plastic wrap or parchment paper and pound to flatten to 1/2-inch thickness. Season both sides of the chops evenly with Greek seasoning.
  • Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Place 2 chops in the hot skillet and sear for 2 minutes. Flip and cook until chops are no longer pink in the center, or to desired degree of doneness, 2 to 4 more minutes. Set aside and keep warm. Add 1 tablespoon oil to the skillet and repeat to cook remaining 2 chops.
  • Add remaining 1 tablespoon oil to the skillet. Add tomatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until tomatoes are slightly blistered and softened, about 3 minutes. Add olives and lemon juice and cook for 2 minutes.
  • Serve tomato mixture over pork chops and sprinkle each serving with feta cheese and parsley.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 8.6 g, Cholesterol 62.2 mg, Fat 25.3 g, Fiber 2.3 g, Protein 21.4 g, SaturatedFat 7.3 g, Sodium 951 mg, Sugar 0.7 g

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