SWISS-STYLE PORK CHOPS
Traditionally made with steak this is easier and just as good with pork chops.
Provided by Katie Zeller
Categories Pork
Time 35m
Number Of Ingredients 9
Steps:
- Heat oil in a heavy skillet with a tight-fitting lid. Add chops and brown on both sides, about 6 minutes total.
- Move chops to one side (stack them up) and add vegetables to pan. Sauté, stirring, for 1 - 2 minutes, just to soften slightly.
- Arrange chops on vegetables.
- Add tomatoes, their juices, paprika and Worcestershire sauce to the pan.
- Bring to a boil, cover, reduce heat and simmer 35 minutes.
- Uncover, cook down a bit if you like, and serve.
MUSTARD & ROSEMARY PORK CHOPS WITH SWISS CHARD
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to broil and set a rack in top third of oven. Season pork on both sides with half the salt and pepper. Heat half the butter in a large ovensafe skillet over medium heat and cook pork until golden, 3 to 4 min. per side. Remove from heat, brush tops with mustard, then sprinkle rosemary and breadcrumbs evenly overtop. Place skillet under broiler until pork is golden and cooked through, about 2 min.
- Meanwhile, heat remaining butter in a large deep-sided saucepan over medium heat. Add onion, garlic and chard stems, cooking until tender, 2 to 3 min. Stir in chard leaves and 2 tbsp (30 mL) water. Season with remaining salt and pepper, cover and cook until tender, about 5 min. Stir in honey, vinegar and lemon zest. Mound chard mixture in the centre of each plate and top with pork.
Nutrition Facts : Calories 230, Fat 7, SaturatedFat 3, Carbohydrate 14, Protein 27, Cholesterol 70, Fiber 2, Sodium 500
PORK CHOPS WITH PUMPKIN GRITS AND SWISS CHARD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring 3 cups water to a boil in a medium saucepan. Whisk in the grits, 1/2 teaspoon salt and a few grinds of pepper. Reduce to a gentle simmer and cook, whisking, until thickened, 5 to 7 minutes. Stir in the cheese and pumpkin until smooth; season with salt and pepper. Remove from the heat and cover to keep warm.
- Meanwhile, heat a large skillet over medium-high heat; add the vegetable oil. Season the pork chops with salt and pepper, add to the skillet and cook until browned on the bottom, about 3 minutes. Flip the pork and cook until almost cooked through, 2 to 3 more minutes. Add the butter and sage and cook until the butter is melted. Tip the skillet slightly and spoon the butter over the pork; cook, basting with the butter, until the pork is cooked through and the butter is golden brown, 1 to 2 more minutes. Remove the pork to a plate, leaving the butter in the skillet. Place the sage leaves on the pork chops; tent with foil to keep warm.
- Return the skillet to high heat and add the shallot and chard stems. Cook, stirring, until tender, about 3 minutes. Stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Add the vinegar and cook until dry, about 1 minute; season with salt and pepper. Divide the grits and chard among plates. Top with the pork chops.
Nutrition Facts : Calories 660, Fat 41 grams, SaturatedFat 18 grams, Cholesterol 133 milligrams, Sodium 968 milligrams, Carbohydrate 34 grams, Fiber 5 grams, Protein 39 grams, Sugar 4 grams
MERTZIE'S SLOW COOKED SWISS STEAK & CHOPS
Swiss steak was my very favorite thing my mom made growing up. Hers is the best I've ever tasted. She forgets now how she made it (insert sad face), but I've been making it for a long time, trying to recapture the goodness of her Swiss steak. This is a little twist on it, with pork chops or spare ribs added. Gives it a lovely...
Provided by Michelle Koletar/Mertz
Categories Steaks and Chops
Time 8h10m
Number Of Ingredients 14
Steps:
- 1. Bring steak to room temperature and cut into quarters. Tenderize the steak with a meat mallet (sometimes your butcher will do it for you or run it through a cuber). Pound it w/ a mallet until it starts to thin out (you show that steak who's boss, baby!).
- 2. Lightly salt & then pepper the steak. I pour worcestershire sauce on it at this point & rub in well & let it sit a bit longer. Heat a skillet w/ some oil for browning the steak. Rub the steak into the flour.
- 3. Fry for a few minutes each side, working in batches, if needed. Brown the pork chops or ribs a few minutes also, (I don't add flour or seasonings to the chops).
- 4. Meawhile, add about 3/4 of the canned tomatoes to your crockpot. Sprinkle a little sugar over top, and then add the A1, if using. Add 1 can of tomato paste & beef stock, celery seed, and stir. I add more ground black pepper. Add some more salt, if you want. Add half of the chopped green pepper & onions.
- 5. Add the cooked steak & chops. Top w/ remaining onions and peppers & the rest of the tomatoes. Cook on low for about 6-7 hours.
- 6. Check & see if your sauce is too thin. If it is, add the rest of the tomato paste & continue cooking until you can cut the steak easily with just a fork. You also can add some garlic to this recipe or chopped carrots. I usually don't just because my mom didn't & I like it how she did it! :)
- 7. Enjoy!
SWISS PORK AND MUSHROOMS
Make and share this Swiss Pork and Mushrooms recipe from Food.com.
Provided by Lavender Lynn
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork crosswise into thin strips.
- In large nonstick skillet, heat oil over medium-high heat; stir-fry pork, in batches, for 2 to 3 minutes or until browned but still slightly pink inside. With slotted spoon, transfer to plate.
- Add onion, mushrooms, garlic, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 10 minutes or until no liquid remains.
- Return pork to pan. Stir in sour cream and stock; cook, without boiling, for 1 minute or until hot. Stir in lemon juice.
- Sprinkle with parsley.
BACON-SWISS PORK CHOPS
I'm always looking for quick and easy recipes that are impressive enough to serve company. These bacon wrapped pork chops certainly fits the bill. -Keith Miller, Fort Gratiot, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a nonstick skillet coated with cooking spray, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally. Drain on paper towels; discard drippings., Sprinkle pork chops with garlic powder and salt. Add pork chops to same pan; cook over medium heat 3-4 minutes on each side or until a thermometer reads 145°. Top pork with bacon mixture and cheese. Cook, covered, on low heat for 1-2 minutes or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 218 calories, Fat 10g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 268mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
SWISS-STYLE PORK TENDERLOIN
I enjoyed this simple and delicious pork cutlet dish, (Zuri G'schnetzlets), in Switzerland in a home near Zurich. It was one of the few times I enjoyed a meal so much that I insisted on the recipe. Traditionally it's served on a bed of steaming hash browns.
Provided by Ruth's Chris
Categories World Cuisine Recipes European Swiss
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat butter over medium-high heat in a large pan. Add onion and garlic; cook and stir until onion is semi-translucent, about 5 minutes. Reduce heat to medium-low and stir in wine, heavy cream, and bouillon.
- Heat a separate pan over medium-high heat. Season pork with salt and pepper. Sear pork slices in the hot pan, about 2 minutes per side. Transfer pork to cream sauce.
- Let pork simmer in sauce until slightly pink in the center, 10 to 12 minutes. An instant-read thermometer should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 420.4 calories, Carbohydrate 6.4 g, Cholesterol 145.8 mg, Fat 30.5 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 18.3 g, Sodium 432.8 mg, Sugar 1.8 g
SWISS PORK STEAK
I always have pork in the freezer. One day I was hungry for swiss steak and was out of beef, I fixed it with pork instead of beef. True comfort food served over mashed potatoes or rice yummmmm. We really like it..hope you do too!!
Provided by Country Cook in Okl
Categories One Dish Meal
Time 1h30m
Yield 2 steaks, 2 serving(s)
Number Of Ingredients 13
Steps:
- Wash pork to remove bone crumbs. Pat and partially dry steaks with paper towel,but leave moist enough for flour mixture to adhere to meat.
- Combine salt,pepper and garlic powder with flour.
- Push steak into flour mixture with hands making sure to coat both sides well. Let sit while oil is heating in pan.
- Add oil to pan and brown steak on both sides,remove from pan when golden and let drain on paper towel.
- Add green pepper,onion and celery to pan and lightly brown.
- Add tomatoes,beef stock,worcestershire (and drained mushrooms if using) to skilet and boil for about three minutes.
- Reduce heat to a simmer and return pork steak to pan.
- Cook slow until meat is tender and broth has thickened. May be thickened with cornstarch and water if you like.
- Serve over mashed potatoes or rice.
- I also have made this for my picky eater by adding a can of cream of mushroom soup.
Nutrition Facts : Calories 771.4, Fat 28.4, SaturatedFat 5.2, Cholesterol 66.6, Sodium 708.1, Carbohydrate 95.4, Fiber 7.7, Sugar 12.9, Protein 34.1
BAKED PORK CHOPS WITH SWISS CHARD RECIPE
Grab a bite of this deliciously juicy and well-marinated baked pork chops cooked together with mildly sweet Swiss chard, for a belly-filling meal!
Provided by Katie Hansen
Categories Baked
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees F. Oil a 7½x11½-inch baking dish.
- In a medium bowl, toss the Swiss chard with 1 tablespoon of the oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Put the chard in the baking dish.
- Rub the pork chops with 1 tablespoon of the oil, the remaining ¼ teaspoon salt, and ⅛ teaspoon of pepper. Put the pork chops on top of the Swiss chard.
- Drizzle the remaining tablespoon oil over the chard, around the pork chops. Sprinkle the Parmesan and fontina over the chard, around the chops.
- Bake for about 18 minutes until the chops are just done. Let stand 5 minutes.
- Serve warm, and enjoy!
Nutrition Facts : ServingSize 4.00, Sugar 0.00
SWISS-STUFFED CHOPS
"These delectable chops are easy, yet they taste like you've fussed," says field editor Joan Hallford from North Richland Hills, Texas.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the cheese, mushrooms and parsley. Cut a pocket in each pork chop by slicing almost to the bone. Stuff chops with cheese mixture; secure with toothpicks. , In a shallow bowl, beat the egg. In another shallow bowl, combine bread crumbs and pepper. Dip chops in egg, then coat with crumbs. , In a large skillet, brown chops in oil on both sides. Add water. Cover and simmer for 35-40 minutes or until juices run clear. Remove chops and keep warm; discard toothpicks. , Combine flour and cold water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Spoon over pork chops.
Nutrition Facts : Calories 287 calories, Fat 18g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 327mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
SWISS PORK CHOPS
I can never seem to make pork chops come out tender. EXCEPT for this recipe. The chops turn our very tender and the sauce w/vegis on top just adds to the flavor
Categories Beef/Pork Dinner Beef/Pork Dinner
Yield 10
Number Of Ingredients 7
Steps:
- Makes 10 servings
- In a large Skillet Brown pork chops and minced garlic in olive oil.
- When Browned add tomatoe sauce and diced tomatoes on top.
- Add onion rings, green pepper on top of that.
- Cover and cook on medium for approx 60 minutes.
- I usually boil potatoes to go with this and some green beens. The sauce tastes great over both.
Nutrition Facts : Nutritional Info Servings Per Recipe 10 Amount Per Serving Calories
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- Pour melted butter in the bottom on a 9x13-inch baking dish. Place pork chops on top of the butter. Season with salt and pepper. Top each pork chop with 1-1/2 slices of cheese.
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- Heat the oven to 450°. Oil a 7 1/2-by-11 1/2-inch baking dish. In a medium bowl, toss the Swiss chard with 1 tablespoon of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon pepper. Put the chard in the baking dish.
- Rub the pork chops with 1 tablespoon of the oil, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Put the pork chops on top of the Swiss chard. Drizzle the remaining tablespoon oil over the chard, around the pork chops. Sprinkle the Parmesan and fontina over the chard, around the chops. Bake until the chops are just done, about 18 minutes. Let stand 5 minutes before serving.
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- Heat the oven to 450°. Oil a 7 1/2-by-11 1/2-inch baking dish. In a medium bowl, toss the Swiss chard with 1 tablespoon of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon pepper. Put the chard in the baking dish.
- Rub the pork chops with 1 tablespoon of the oil, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Put the pork chops on top of the Swiss chard. Drizzle the remaining tablespoon oil over the chard, around the pork chops. Sprinkle the Parmesan and fontina over the chard, around the chops. Bake until the chops are just done, about 18 minutes. Let stand 5 minutes before serving.
- Swiss Chard: You can use either green or red Swiss chard for this dish. You'll want to rinse the leaves thoroughly before cooking, but don't dry them. The moisture will help keep the chard from drying out during cooking.
- Wine Recommendation: Wines based on the sangiovese grape work particularly well with pork chops. Try a Vino Nobile di Montepulciano, similar to Chianti but richer, earthier, and more powerful.
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- Season pork chops and arrange over the melted butter. Top each chop with 1 1/2 slices of cheese.
- Whisk together the cream of chicken soup and wine. Pour over pork chops. Top with crushed croutons.
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