Strawberry Pork Chop Fiesta By Chef Guy Fieri Recipes

CHERRY BOMB CHOPS

Steps:

• Submerge pork chops the saucepan with the brine for 20 minutes. Remove and pat dry with paper towels.
• Preheat the oven to 200 degrees F.
• Season the chops on both sides with kosher salt and freshly cracked pepper. Arrange the chops on a baking sheet and put in the oven. Roast the chops until an instant-read thermometer registers 90 degrees F, about 20 minutes. Meanwhile, while the chops are in the oven, in a medium-size saucepan, add the canned cherries, 3/4 of a cup of Madeira, the orange zest, ginger, agave and a pinch of salt. Bring the mixture to a boil over high heat, then lower the heat to a strong simmer and reduce the sauce by half.
• Once the chops have reached 90 degrees F, remove them from the oven.
• Heat a large skillet over high heat, add the grape seed oil and heat until shimmering. Add the chops, being careful not to crowd them, and cook for 4 minutes per side. They will be golden and have a hard crust. Transfer them to a serving platter and tent with aluminum foil to keep warm. In the same skillet that the chops were cooked in, add the remaining 1/4 cup of Madeira and deglaze the pan over medium-high heat. Stir in the balsamic and cherry sauce and reduce by half. Turn off the heat, add the butter and stir to combine. Pour the cherry sauce over the chops and serve.
• In a large saucepan over high heat, add the water and remaining ingredients, except the ice. Stir until the salt dissolves. Remove from the heat, add the ice and stir until cool.

STRAWBERRY PORK CHOP FIESTA BY CHEF GUY FIERI

Steps:

• For honey mustard sauce, combine beer, honey and mustard in a small sauce pan. Bring to boil; reduce heat. Simmer, uncovered, for 2 to 4 minutes or until slightly thickened and reduced by 1/3. Stir occasionally to prevent over boiling. Makes about 1/4 cup.
• If necessary, trim and discard surface fat from pork chops. Place pork chops on cutting board. Cover chops with plastic wrap. Starting from the narrow end of each pork chop, pound chops to 1/4 inch thickness using the flat side of a meat mallet. Remove plastic wrap. Near a narrow end of each flattened pork chop, layer 1 tablespoon of roasted pepper, 1 tablespoon artichoke hearts, 2 teaspoons cream cheese, 2 or 3 slices of jalapeno, and 2 or 3 slices of strawberries. Tightly roll pork to enclose filling ingredients. Set rolls aside.
• Preheat gas grill to medium heat for direct grilling. Cut four 12 x 12 inch pieces of heavy foil. Lay out 4 slices of bacon by placing them 1/4 inch on top of each other in a shingled fashion. Near a short edge of the shingled bacon, place 1 pork roll. Using the foil to help lift bacon, roll bacon around pork roll. Drizzle balsamic vinegar evenly over pork rolls. Now wrap with the same foil to seal it up and set pork roll aside. Repeat wrapping remaining pork rolls with remaining bacon.
• Place foil packets, folded seam up, on grill rack. Close lid and grill for 20 minutes or until internal temperature reaches 160 degrees F. Remove foil packets from grill and remove foil from pork rolls; discard juices and foil. Return pork rolls to grill, brush with mustard sauce. Continue grilling, uncovered for 2 to 4 minutes or until bacon is crisp, turning occasionally (watch carefully, bacon drippings may cause flames). Transfer pork rolls to carving board. Loosely cover with foil; let rest for 5 minutes. Cut into 3/4 inch thick slices; serve with remaining mustard sauce.

MEXICAN CHILE PORK CHOPS

Steps:

• In a large saucepan set over high heat, add 1 cup water, the agave, 2 tablespoons salt, the cumin, cracked black pepper, garlic, oregano, 2 of the anchos, 1 of the chipotles, 2 of the guajillos, the beer and limes. Cook, stirring, until the salt dissolves. Remove from the heat, add the ice, and stir until cool. Pour the brine into a large, resealable plastic bag and add the pork chops. Seal the bag and refrigerate for up to 1 hour.
• Preheat the grill to high heat and wipe the grates down carefully with some oiled paper towels to clean and create a nonstick surface.
• In a dry skillet set over medium-high heat add the remaining 1 ancho, 2 chipotles and 1 guajillo chile. Cook the chiles until fragrant and lightly charred, 1 to 2 minutes. Place the chiles in a spice grinder and grind to a fine powder. In a small bowl, add the chile powder, cumin, granulated garlic, sugar, paprika, the remaining 1/2 tablespoon salt, the mustard and ground black pepper. Mix to combine, and set aside.
• Remove the pork chops from the brine, then pat dry and brush with the canola oil. Coat evenly all over with the spice rub. Grill the pork chops for 2 1/2 minutes. Rotate the chops 90 degrees and cook another 2 1/2 minutes to create crosshatch sear marks. Flip the chops over and repeat the same process on the second side. Move the chops to an area of the grill with medium heat and continue cooking until cooked through and an internal thermometer inserted in the chops reads 145 degrees F for medium doneness, 7 to 8 minutes. Rest the chops for 5 to 7 minutes for the juices to redistribute.
• Serve the pork chops with the Grilled Green Chile Sauce spooned over the top and garnish with Pico De Gallo.
• In a large bowl, add the hatch chiles, Anaheim chiles, jalapenos, poblanos, onions and scallions. Drizzle with 1 tablespoon of the olive oil and 1 teaspoon of the salt, and mix to coat. Grill the chiles, onions and scallions until charred, 2 to 3 minutes per side. Set the scallions and onions aside; place the chiles in a bowl, cover with plastic wrap, and steam for 6 to 8 minutes. Once the chiles cool, carefully scrape away and discard the charred skin, then remove the stems and seeds, and roughly chop. In the bowl of a food processor, add the chiles, onions, scallions, the remaining 1 tablespoon oil, the remaining 1 teaspoon salt, the vinegar, garlic, lime juice, zest and cilantro. Process until smooth and bright green, 1 to 2 minutes. Pour in a bowl, then cover and refrigerate until ready to use.
• In a small bowl add the tomatoes, lemon juice, jalapenos, celery juice, cilantro, oil, salt, garlic and onions. Mix to combine, then cover and refrigerate for 15 to 20 minutes. Drain the excess liquid before serving.

CUBAN PORK CHOPS WITH MOJO

Steps:

• In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
• In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
• Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
• Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
• Garnish with watercress, tomatoes and avocado.

BRIE SMOTHERED PORK CHOPS

Steps:

• For the brine and pork chops: Combine 2 cups water, brown sugar, vinegar, 2 tablespoons salt, garlic, peppercorns, thyme, mustard powder and red pepper flakes in a large saucepan and set over high heat. Bring to a simmer and stir until the sugar has dissolved. Remove from the heat and add the ice cubes to bring down the temperature. Once cooled and the ice cubes have dissolved, add to a resealable plastic container (or a plastic bag) and add the pork chops. Place in the fridge for 1 hour.
• Tie each pork chop around the perimeter with a piece of kitchen twine. This will help the chop retain a nice, round shape while cooking.
• Preheat the oven to 350 degrees F.
• Remove the chops from the brine and pat dry with some paper towels (removing the excess moisture on the surface allows the pork chop to sear and caramelize). Sprinkle lightly with salt and pepper. Set a large cast-iron skillet over high heat. Coat the pan with oil and when the oil starts to smoke, add the pork chops to the pan. Cook over high heat until well browned, 8 to 10 minutes. Turn the chops over and reduce the heat slightly to allow the chops to cook through. Cook on the second side until golden brown, about 8 minutes. When done, remove the pork chops from the skillet and place onto a sheet tray. Divide the slices of the Brie between the chops and layer evenly on each so they are covered well. Place the sheet tray into the oven and cook until the Brie is just melted and the pork has cooked to 140 to 145 degrees F. Remove from the oven and transfer the chops to a plate to rest.
• For the pan sauce: Meanwhile, place the skillet back over medium-high heat. Add a drizzle of olive oil and then add the apples and onions. Saute for 4 to 5 minutes, and then add the Calvados. Allow the alcohol to cook off (you can flambe at this stage if desired by igniting the Calvados in the pan). Once the Calvados has reduced, add the stock and simmer. Season with some salt and pepper. Allow to reduce for 2 to 3 minutes, and then remove from the heat and swirl in the cold butter cubes. This will thicken the sauce and give it a nice sheen. Serve the Brie-topped pork chops with the sauce.

STUFFED DOUBLE-CUT PORK LOIN CHOPS

Steps:

• For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.
• For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service.
• Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce.
• Preheat the oven to 350 degrees F.
• For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat.
• Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.
• In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil.
• For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.
• Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.

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.

KOTLET SCHABOWY (POLISH BREADED PORK CHOP)

Steps:

• Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.
• Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
• Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
• Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.

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 browned. 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.

FIESTA PORK CHOPS AND RICE BAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Sprinkle pork chops with salt and pepper.
• In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).
• Spray a 9 x 13" baking pan with non-stick cooking spray and pour the chicken broth, tomato sauce, green chilis, taco seasoning, uncooked rice, and onion; mix together until completely incorporated.
• Place the pork chops on top of the rice mixture and top with the green and red peppers.
• Cover with foil and cook for about 50-60 minutes or until the rice is tender (you will want to make sure that you don't over cook the pork chops, so check them around 50 minutes).
• (If the rice needs a little more cooking time, just remove the pork chops for about 10 minutes while the rice cooks longer. Then place pork chops back on top of the rice and add the cheese.)
• Turn oven off and top with cheese.
• Let the cheese melt for a couple of minutes.

GUY FIERI'S CAROLINA PULLED PORK RECIPE - (4.5/5)

Steps:

• Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork. Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours. Apply mop sauce every hour throughout the cooking time. In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones. To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve. HICKORY CHIPS Soak the chips submerged in water for 15 minutes. While chips are soaking, preheat a 9-inch cast iron pan on the stove top over medium heat until it is ash-white hot. Remove chips from the water and add to the cast iron pan. Put the pan on the bottom floor of the oven for the first 2 hours of pork cooking time. MOP SAUCE Combine all the ingredients in a medium bowl and reserve.

APPLE GINGER PORK CHOPS (BY GUY FIERI)

Steps:

• In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes
• Preheat oven to 350 degrees F.
• In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F.
• In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm.
• Remove chops from oven and add to the apple mixture. Serve hot.

PORK LOIN WITH STRAWBERRY-RHUBARB CHUTNEY

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides., Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° until a thermometer reads 145°, 1 to 1-1/2 hours. Remove roast to a serving platter; let stand for 15 minutes., Meanwhile, in a large saucepan, combine the sugar, vinegar, cinnamon and lemon zest. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes., Add the rhubarb, strawberries and rosemary. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 15-20 minutes. Discard cinnamon stick and serve with pork.

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.

PEACH-STUFFED PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cook bacon in a nonstick pan over medium heat until almost crisp, about 5 minutes. Add onion and poblano pepper and saute until onion turns translucent, 5 to 6 minutes more. Add peach and cook until tender and starting to give off some juice. Remove from heat and transfer to a bowl.
• Stir thyme leaves, black pepper, salt, cayenne, and saltine crackers into the peach mixture. Add 2 tablespoons chicken broth if needed for added moisture. Refrigerate until needed.
• Cut a pocket in the center of each pork chop, starting with a small incision on the fat side of the chop, exactly halfway down. Use the tip of the knife to cut as close to the edges as possible without poking through. Try to make an incision at least 2 inches wide.
• Fill the pockets with the stuffing, packing and pressing in firmly. Season both sides of the chops with salt.
• Heat olive oil in an oven-safe pan over high heat. Sear chops in the hot oil until browned on one side, about 3 minutes. Carefully turn the chops over and transfer the pan to the center of the oven.
• Bake in the preheated oven until an instant-read thermometer inserted into the centers reads 145 degrees F to 150 degrees F (63 to 66 degrees C), about 15 minutes.
• Remove chops from the pan to a plate and cover loosely with foil.
• Return the pan to the stovetop and place a towel over the hot handle. Add 1/4 cup chicken broth and balsamic vinegar. Bring to a boil while scraping the bottom of the pan with a spoon to deglaze. Turn off heat and stir in butter. Adjust seasoning if desired and serve over pork chops.

STRAWBERRY PORK CHOPS

Steps:

• In a small bowl, mix together rosemary, tarragon, pepper and salt; rub evenly over both sides of pork chops.
• In another small bowl, mix together vinegarette, scallions, honey and worcestershire sauce; set aside.
• In a large skillet over medium-high heat, cook chops in olive oil for 5-6 minutes on each side until browned. Pour the rasp vinegarette mixture over meat in skillet and cook about 4 more minutes or until juices run clear.
• Remove chops to a platter and cover to keep warm. Add sliced strawberries to skillet cooking juices and heat through. Pour over the pork chops and serve.