Summer Garden Pork Chops Recipes

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GRILLED PORK CHOPS



Grilled Pork Chops image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 3

2 (1 - inch- thick) pork chops
Kosher salt
Freshly ground black pepper

Steps:

  • Sprinkle both sides of the chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 5 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes.

SUMMER PORK & POTATOES



Summer pork & potatoes image

One pot cooking for more fun and less time cooking

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 1h30m

Number Of Ingredients 5

750g new potato
500g vine-ripened tomatoes
2 garlic cloves
3-4 sprigs rosemary
4 pork chops or steaks

Steps:

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Wash the potatoes, but don't bother to peel them. Cut into thickish slices then cook in boiling water for 6-8 minutes until almost tender; drain. Slice the tomatoes to the same thickness. Chop the garlic, then strip the rosemary from its stalks and chop the leaves fairly finely.
  • Drizzle a little olive oil in the base of a shallow ovenproof dish wide enough to take the chops in one layer. Arrange rows of potatoes and tomatoes across the dish, seasoning with salt and pepper as you go and sprinkling with half the rosemary and all the garlic.
  • Drizzle a couple more tablespoons of olive oil over the vegetables and bake for 15 minutes, then sit the pork on top, season and sprinkle with the remaining rosemary. Return to the oven for 35-45 minutes, until the pork and potatoes are tender.

Nutrition Facts : Calories 527 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.2 milligram of sodium

SUMMER GARDEN PORK CHOPS



Summer Garden Pork Chops image

A great way to beat the heat and use the abundant vegetables from your garden. Serve with pasta or bread. You may substitute 1 cup wine or 1 cup water with 2 tablespoons vinegar for the vegetable stock.

Provided by TJEAN

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 55m

Yield 4

Number Of Ingredients 16

2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons fresh rosemary
4 pork chops
2 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
2 leeks, chopped
1 large zucchini, chopped
2 tablespoons minced garlic
5 small tomatoes, coarsely chopped
1 cup vegetable broth
1 cinnamon stick
½ teaspoon ground allspice
⅓ cup olive oil
4 fresh basil leaves

Steps:

  • Grind together salt, garlic powder and rosemary; rub onto chop. In a skillet, lightly brown in as little oil as possible; set aside.
  • Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir very little until they begin to caramelize or burn slightly. Layer half the vegetable mixture, including the tomatoes, in the bottom of a dutch oven or large saucepan. Arrange the chops on top and then pour the rest of the vegetable mixture on top.
  • Heat the vegetable stock in the saute pan and stir to loosen bits of food on the bottom. Pour over the vegetable and pork chops.
  • Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 minutes.

Nutrition Facts : Calories 373.6 calories, Carbohydrate 23 g, Cholesterol 36.9 mg, Fat 24.9 g, Fiber 5 g, Protein 17.4 g, SaturatedFat 4.9 g, Sodium 1797.7 mg, Sugar 9.1 g

PORK CHOPS WITH CIDER LEEKS



Pork Chops with Cider Leeks image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 bone-in pork chops (1/2 to 3/4 inch thick; about 8 ounces each)
1 teaspoon fennel seeds, lightly crushed
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
6 wide strips lemon zest (removed with a vegetable peeler), plus 1 tablespoon juice
3 cloves garlic, smashed
2 sprigs rosemary
2 large leeks (white and light green parts only), halved lengthwise and cut into 1- to 1 1/2-inch pieces
1 bulb fennel, sliced 1/4 to 1/2 inch thick, fronds chopped
1 cup apple cider
2 tablespoons extra-virgin olive oil

Steps:

  • Season the pork chops on both sides with the fennel seeds and a few pinches each of salt and pepper. Set aside while you prepare the vegetables.
  • Melt the butter in a large wide pot or Dutch oven over medium heat. Add the lemon zest strips, garlic and rosemary and cook, stirring, until the garlic is softened, 1 to 2 minutes. Stir in the leeks, sliced fennel, 1/2 teaspoon salt and a few grinds of pepper. Pour in the cider, cover and reduce the heat to medium low. Cook, stirring occasionally, until the leeks and fennel are tender but not browned, 15 to 20 minutes.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Working in two batches if necessary, add the pork chops and cook until well browned but still rosy near the bone, 4 to 5 minutes per side. Transfer to a plate and let rest 5 minutes.
  • Discard the rosemary from the leeks and stir in the lemon juice and 1/4 cup fennel fronds; season with salt and pepper. Divide among plates and top with the pork. Drizzle with any accumulated juices from the pork plate and sprinkle with a few more fennel fronds.

Nutrition Facts : Calories 540, Fat 32 grams, SaturatedFat 11 grams, Cholesterol 124 milligrams, Sodium 545 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 40 grams, Sugar 12 grams

SUMMER HOUSE PORK CHOPS (SOMMER KOTELETTER-DENMARK)



Summer House Pork Chops (Sommer Koteletter-Denmark) image

Make and share this Summer House Pork Chops (Sommer Koteletter-Denmark) recipe from Food.com.

Provided by Ck2plz

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon butter
3 tart apples, peeled, cored, sliced
4 pork loin chops, 1 inch thick
1 large onion, diced
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
1 teaspoon curry powder
1 tablespoon butter, melted
1/3 cup dry breadcrumbs

Steps:

  • Preheat oven 350 degrees.
  • Melt 1 tablespoon of butter in a large oven-proof skillet over medium heat. Brown pork chops in butter, 3 to 5 minutes on each side. Remove pork chops from skillet.
  • Add apples, onion, salt, sugar, pepper, and curry powder to skillet. Arrange browned chops over apple layer.
  • Cover and bake for 30 miutes or until chops are tender and apple layer is cooked through.
  • In a small bowl, stir melted butter into breadcrumbs. Sprinkle over baked chops.
  • Bake uncovered, 5 to 10 minutes longer or until crumbs are crisp and brown.

Nutrition Facts : Calories 684.3, Fat 38, SaturatedFat 13.3, Cholesterol 186.1, Sodium 863.1, Carbohydrate 30.3, Fiber 4.5, Sugar 17.4, Protein 54

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