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Archive for the ‘Chops’ Category

Makes 4 servings

  • 4 (6-8 oz each) boneless center-cut pork loin chops (1 1/2 inches thick)
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 tbsp canola oil
  • 2 tbsp unsalted butter
  • 1 tbsp chopped fresh rosemary
  • 1 clove garlic, finely chopped
  1. Sprinkle pork with salt and pepper.
  2. In a large skillet, heat oil over medium-high heat.  Add pork and cook 4 minutes per side.  Reduce heat to medium; add butter, rosemary and garlic.  Cook, turning pork occasionally, 2-3 minutes, or until instant-read thermometer inserted in each chop registers 155°F.  Remove skillet from the heat.  Cover loosely with foil; let stand 5 minutes.  Spoon pan drippings over pork chops. 

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Makes 8 servings

  • 3 slices thick-cut bacon, diced
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 8 oz mustard greens, stems removed, leaves torn into small pices
  • 4 oz sharp cheddar cheese, finely diced
  • 1 cup finely diced cornbread (from purchased cornbread, corn muffin or toaster corncake)
  • 1 tbsp grated Parmesan cheese
  • 8 boneless pork loin chops (6 oz each) 1 1/4 inches thick
  • 1/2 tsp each salt and freshly ground pepper
  • 1 tbsp olive oil
  1. Cook bacon slowly in a large sauté pan or Dutch oven over low heat, until fat is rendered and bacon is crisp; remove with slotted spoon to paper towel to drain.  Discard all but 1 1/2 tbsp bacon drippings from skillet.
  2. Add shallots and garlic to drippings; cook over medium heat 2 minutes, or until fragrant.  Add greens; cover pan and cook 7-9 minutes, stirring twice, until greens are tender.  Cool completely.  Stir in cheddar, cornbread, Parmesan, and bacon.
  3. Place pork chops on a flat surface; with a sharp paring knife, make a 1 inch incision on meaty side of each chop.  Swipe the blade back and forth inside the chop to make a pocket all the way back to the fat side of the chop, without cutting through the chop.  Stuff each chop with a heaping 1/4 cup stuffing.  Wrap each chop tightly in plastic wrap and pack in a freezer container; free up to one month.
  4. Thaw chops in refrigerator overnight.
  5. Heat oven to 375°F.  Season chops with salt and pepper; secure openings with toothpicks when thawed.  Heat olive oil in a large ovenproof skillet; add chops and cook 2 minutes per side, until browned.  Cover skillet and transfer to oven; bake 15 minutes, or until internal temperature registers 155°F on an instant-read thermometer.  Remove chops to a platter; cover with foil and let stand 5 minutes.  Remove toothpicks before serving.

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Makes 4 servings

  • 4 pork chops, about 3/4 inch thick
  • 1 onion, sliced
  • 2 cup sliced mushrooms
  • 2 tbsp Balsamic Vinaigrette Dressing
  • 1 1/2 cups white rice, uncooked
  • 1 can (10 1/2 oz) condensed chicken broth
  • 1 broth can water
  • 2 red apples, sliced
  • 1 tsp dried thyme leaves
  1. Spray large nonstick skillet with cooking spray.  Add chops; cook on medium-high heat 4 minutes on each side or until browned.
  2. Add onion, mushrooms and dressing; cook an additional 3 minutes.
  3. Stir in rice, broth, water, apples and thyme.  Reduce heat to medium; simmer 10 minutes or until heated through.

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