YumSugar

Fast & Easy Dinner: Pork Chops With White Beans

partysugar — Tue, 24 Nov 2009 12:50:05 -0800

With so much energy going toward Thanksgiving, it's easy to overlook the meals leading up to the big day.

Tonight fix up a simple and delicious dinner that's a cinch to put together. Canned white beans simmered with onions and red peppers serves as a bed for succulent and juicy bone-in pork chops.

It's a hearty, comforting, uncomplicated, and adaptable recipe, so learn how to prepare it and read more.

Pork Chops With White Beans
From Everyday Food

Ingredients

3 tablespoons olive oil
1 medium onion, finely chopped (about 1 cup)
1 red bell pepper, ribs and seeds removed, chopped
1/4 teaspoon dried rosemary, crumbled
Coarse salt and ground pepper
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
4 well-trimmed bone-in pork rib chops (about 2 pounds; each 1 inch thick)

Directions

Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, bell pepper, and rosemary; season generously with salt and pepper.
Cook, stirring frequently, until onion is golden brown, 6 to 8 minutes.
In a small bowl, whisk together broth and tomato paste. Pour mixture into skillet; stir in beans. Simmer, stirring occasionally, until beans are coated evenly and sauce is thickened, 10 to 15 minutes.
Meanwhile, generously season both sides of pork chops with salt and pepper.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook pork (in 2 batches, if necessary) until just cooked through, 2 to 3 minutes per side. Serve on top of bean mixture.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Pork Chops With Apples

partysugar — Fri, 06 Nov 2009 08:00:47 -0800

The classic pork chops and applesauce go sophisticated with this recipe. Instead of bone-in pork chops and pureed apples, it employs boneless pork loin and whole Granny Smith apples.

The apples are sautéed until soft and the pork is topped with a simple pan sauce. Although the ingredient list calls for grainy mustard, if you dislike the polarizing condiment, simply omit it. Serve with a glass of white wine and you've got an elegant meal to start the weekend. Get the recipe and read more.

Pork Chops With Apples
From Real Simple

Ingredients

2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 6-ounce boneless pork loin chops, or one 1 1/2- to 2-pound pork loin
1 tablespoon vegetable oil
1 tablespoon butter
2 small Granny Smith apples, halved
1/4 cup fresh parsley, coarsely chopped
1/2 cup chicken broth
2 tablespoons champagne or white wine vinegar
2 tablespoons coarse grain mustard

Directions

Mix together the flour, cumin, salt, and pepper on a large plate. Lightly coat each piece of pork with the flour mixture; set aside.
Heat the vegetable oil and butter in a large skillet over medium-high heat. Sprinkle the apple halves with a pinch of salt and pepper. Cook the apples cut-side down about 5 minutes or until golden brown. Remove from the skillet, cover, and set aside.
Place the pork in the skillet, sprinkle with the parsley, and cook until the meat is golden brown and crispy, 4 to 5 minutes per side.
While the pork is cooking, whisk together the broth and vinegar. Remove the pork from the skillet and set aside. Pour the broth mixture into the skillet, stirring and scraping up any browned bits. Bring to a boil and cook until slightly thickened.
Divide the pork among 4 plates and pour some pan sauce over each. Before serving, place an apple half and a dab of mustard on each plate.

Serves 4.

Print recipe with images | without images

Monday's Leftovers: Crunchy Pork Chops With Spinach Salad

YumSugar — Mon, 15 Jun 2009 07:50:56 -0700

Even if you had pork chops and salad last night, it's still possible to enliven your palate with a new variation on the same standard. Stretch your dollar (and your resourcefulness) by using leftover bone-in pork chops.

Encrust them with a hefty smattering of breadcrumbs and Parmesan cheese for a satisfying crunch. Complete the meal with a spinach and tomato salad tossed in garlicky vinaigrette. See the recipe when you read more.

Crunchy Pork Chops With Spinach Salad
From Nigella Lawson

Ingredients

Pork chops:
2 pork chops, approximately 8 ounces each
1 egg
1/2 teaspoon Dijon mustard
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup breadcrumbs
1 tablespoon freshly grated Parmesan
1 cup ground nut oil or similar, for frying

Spinach and tomato salad:
3 medium tomatoes
1/2 clove garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
4 cups baby spinach leaves
Salt and pepper

Directions

Trim the thick white fat off the pork chops, cutting carefully around the outside edge. Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until the meaty part of the chop is half as thick. You will need to beat around the bone, so turn them over once as you go.
Beat the egg in a shallow wide bowl with the mustard, oregano, and salt and pepper. On a large plate or platter, combine the breadcrumbs with the Parmesan.
Press each of the chops into the egg mixture, coating either side. Then dip the eggy chops into the bread crumbs, covering them evenly. Let them lie on a cooling rack to dry slightly while you heat the oil in a large frying pan. When a small cube of bread sizzles if dropped into the oil, then the oil is hot enough. Cook the chops until they are a deep golden color, about 5 to 7 minutes a side (depending on how thin you've managed to get them and how cold they were before going in the oil).
Meanwhile, quarter the tomatoes and take out the seeds, then cut the shells into strips and dice them. You can take off the skins, too, if you prefer, by steeping the tomatoes first into a bowl of just boiled water for 3 to 5 minutes. Combine the diced tomato, minced or grated garlic, oil, and lemon juice in a bowl, and season well with salt and pepper.
When the chops are ready, toss the spinach in the tomato mixture until well coated and divide the salad between 2 large plates, putting each chop alongside.

Serves 2.

Print recipe with images | without images

Sunday BBQ: Grilled Pork Chops With Sesame Slaw

YumSugar — Sun, 14 Jun 2009 06:00:45 -0700

Healthy yet hearty, quick-cooking but also succulent, pork chops are perfect for a lazy Sunday evening, and fit right into your Summer schedule when grilled and served alongside a crispy, Asian-influenced slaw.

Make fire-roasted pork chops that are tender enough to taste like a million bucks, but won't cost you anything close to that. Look for bone-in pork chops at the store to get added flavor and value. Check out tonight's dinner when you read more.

Grilled Pork Chops With Cabbage and Sesame Slaw
From Real Simple

Ingredients

4 8-ounce bone-in pork chops (about 1 inch thick)
kosher salt and pepper
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
2 teaspoons sesame seeds
1 tablespoon honey
1 small head Napa or green cabbage, thinly sliced (about 6 cups)
1 cup fresh cilantro leaves

Directions

Heat grill to medium-high. Season the pork with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill until cooked through, 6 to 7 minutes per side.
Meanwhile, in a large bowl, combine the orange juice, oil, vinegar, sesame seeds, honey, and 3⁄4 teaspoon salt. Add the cabbage and cilantro and toss to combine. Serve with the pork chops.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Spinach Salad With Chili Pepper Chops

partysugar — Fri, 08 May 2009 10:30:49 -0700

For some strange reason, my father has an aversion to consuming leafy green vegetables. However, when the greens - in this case spinach - are paired with a tender, succulent cut of meat, he's more inclined to eat them. This recipe is perfect for my dad and guys like him.

It expertly combines a spicy pork chop with salty bacon bits and fresh spinach leaves. A tangy red onion vinegar sauce finishes off the surprisingly hearty dish. You won't believe how simple the recipe is, so get it now and read more.

Spinach Salad With Ancho Chili Pepper Chops
From Better Homes and Garden

Ingredients

1 Tbsp. ground ancho chile pepper
4 boneless pork sirloin chops, 1/2-inch cuts (about 1-1/2 lb.)
4 slices bacon, chopped
1/2 cup thinly sliced red onion
1/3 cup cider vinegar
1 Tbsp. sugar
1 5- to 6-oz. pkg. fresh baby spinach

Directions

Preheat extra-large skillet over medium-high heat.
Meanwhile, in bowl combine chile pepper and 1/2 tsp. each salt and pepper. Rub into chops.
Add chops and bacon to hot skillet; reduce heat to medium. Cook 6 to 8 minutes, until chops are pink in center (160 degrees F) and bacon is crisp; turning chops and stirring bacon. Remove and set aside.
For dressing, cook onion in hot skillet for 1 minute. Remove from heat; stir in vinegar, sugar, and 1/4 tsp. ancho chile pepper.
Slice pork; divide pork and spinach among 4 plates. Drizzle dressing; sprinkle bacon.

Serves 4.

Print recipe with images | without images

Five Wholesome Pork Dishes

YumSugar — Fri, 10 Oct 2008 05:30:00 -0700

From bacon to egg rolls and sausages to smoked ham, pork is crucial to so many of the things we eat. That's why we're celebrating National Pork Month. To celebrate, take a cue from one of these five ways to prepare succulent, flavorful pork.

View Slideshow ›

Fast & Easy Dinner: Ginger Pork Chops With Spinach Salad

partysugar — Wed, 27 Aug 2008 06:46:34 -0700

Savor the last of Summer's strawberries with this flavor-packed meal. The berries add a delightful sweetness to both the salad and sauce. The pork chops are seasoned with fresh ginger, and the scrumptious sauce combines juicy ginger with the plump berries.

An unexpected ingredient, frozen lemonade concentrate, brings a syrupy tartness to the sauce. Served atop a bed of spinach, this meal is balanced and filling, so get the recipe and read more.

Ginger Pork Chops With Spinach Salad
From Everyday With Rachael Ray magazine

Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
4 thick boneless pork loin chops
Salt and pepper
2 tablespoons grated fresh ginger
1 pint strawberries, sliced
6 ounces (half of a 12-ounce can) frozen lemonade concentrate
2 teaspoons ground ginger
One 6-ounce bag baby spinach
2 ounces goat cheese, crumbled
Balsamic vinegar, for drizzling

Directions

In a heavy skillet, heat the olive oil over medium-high heat.
Rub both sides of each pork chop with salt, pepper, and the fresh ginger. Add to the skillet and cook for 1 minute, then cover, lower the heat to medium, and cook for 10 minutes.
Flip the chops, cover and cook until brown, 10 minutes longer. Transfer to a plate and keep warm. Reserve the skillet.
Set aside 1 cup strawberries for the salad.
Add the remaining strawberries, lemonade concentrate, ground ginger, and 3/4 cup water to the skillet and stir to combine.
Bring to a boil over high heat, scraping the browned bits from the bottom of the pan. Cook, stirring, and smashing the berries, until the sauce is thick and reduced to about 1 cup, about 5 minutes.
Divide the spinach among 4 plates and top with the goat cheese and reserved strawberries. Drizzle with olive oil and balsamic vinegar; season to taste with salt and pepper.
Place a pork chop on each plate and top with the strawberry-lemonade sauce.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Pork Chops on a Stick

partysugar — Fri, 08 Aug 2008 10:30:57 -0700

Bring the flavor of the Summer-fair season into your kitchen with this fun recipe. The pork chops are quickly marinated in a store-bought salad dressing before being shallow fried.

The final result is crispy, slightly sweet, and scrumptious. Serving the pork on a stick makes for a delicious presentation that both kids and adults will enjoy.

To check out the recipe, read more.

Pork Chops on a Stick
From Better Homes and Garden magazine

Ingredients

8 6-ounce boneless pork loin chops, about 1 inch thick
1/2 cup bottled Italian salad dressing
Peanut oil
8 8 x 1/4-inch-thick wooden skewers or dowels
Honey mustard or bottled barbecue sauce
cooked corn on the cob, for serving

Directions

Place chops in a resealable plastic bag set in a shallow dish. Pour salad dressing over chops.; seal bag. Marinate in the refrigerator for 30 hours, turning bag occasionally.
Meanwhile, preheat oil to 350°F. Drain chops, discarding marinade.
Insert a wooden skewer into a short side of each chop. Fry the chops, half at a time, for 5 to 8 minutes or until 160°F. To test for doneness, carefully remove one chop from the hot oil. Insert an instant-read thermometer into side of chop. Be cautious of splattering oil. Maintain oil temperature around 350°F.
Remove chops from hot oil and drain on wire racks. Serve chops with honey mustard and corn on the cob.

Serves 4.

Print recipe with images | without images

Monday's Leftovers: Thai Pork Roll-Ups

partysugar — Mon, 16 Jun 2008 06:44:37 -0700

Use exotic flavors to transform leftover grilled pork chops into an exciting new meal. In this recipe, strips of pork, red onion, ginger, and shredded broccoli fill a wrap. A generous slathering of a simple peanut sauce finishes off the stuffed wrap. It makes for a great on-the-go meal.

To take a look at the recipe, read more.

Thai Pork Roll-Ups
From Better Homes and Garden magazine

Ingredients

6 8- to 10-inch spinach, tomato, and/or plain flour tortillas
1/2 teaspoon garlic salt
1/4 to 1/2 teaspoon ground black pepper
12 ounces pork tenderloin, cut into 1/4-inch-thick strips
1 tablespoon cooking oil
4 cups packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger
1 recipe Peanut Sauce, see below

Directions

Preheat oven to 350°F.
Wrap tortillas in foil. Bake in preheated oven about 10 minutes or until warm.
Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add pork strips, tossing to coat evenly.
In a 10-inch skillet cook and stir seasoned pork in hot oil over medium-high heat for 4 to 6 minutes or until no longer pink, turning to brown evenly.
Turn heat down if pork gets too brown. Remove pork from skillet; keep warm.
Add shredded broccoli, onion, and ginger to skillet. Cook and stir for 4 to 6 minutes or until vegetables are crisp-tender. Remove from heat.
To assemble, spread one side of each tortilla with Peanut Sauce. Top with pork strips and broccoli mixture.
Roll up each tortilla, securing with a wooden toothpick if necessary. Serve immediately. Makes 6 roll-ups.

Serves 6.

Peanut Sauce: in a 1- to 1-1/2-quart saucepan combine 1/4 cup creamy peanut butter; 3 tablespoons water; 1 tablespoon sugar; 2 teaspoons soy sauce; and 1 clove garlic, minced. Heat over medium-low heat, whisking constantly, until peanut butter mixture is smooth and warm. Use immediately or keep warm over very low heat, stirring occasionally.

Print recipe with images | without images

Sunday BBQ: Grilled Pork Chops and Onions

partysugar — Sun, 15 Jun 2008 06:00:31 -0700

Since I saw Yum's spinach stuffed pork chops, I've been craving thick cut chops. However, it's too hot to cook inside, so my pork will be hitting the grill. This recipe sounds succulent and scrumptious.

The pork is coated lightly with flour and served with a grilled lemon and onion mixture. Once grilled, the lemons are caramelized and juicy. To take a look at the recipe, read more.

Grilled Pork Chops and Onions
From Martha Stewart

Ingredients

4 lemons, halved crosswise
3 medium red onions, cut into 1/2-inch-thick rounds
2 large Vidalia onions, cut into 1/2-inch-thick rounds
3 tablespoons extra-virgin olive oil, plus more for brushing
4 sprigs fresh rosemary
Coarse salt and freshly ground pepper, to taste
4 pork chops (each about 6 ounces, 1 1/2 inches thick), trimmed
All-purpose flour, for dusting

Directions

Preheat grill to medium-high.
Grill lemons, cut sides down, until marked, 5 minutes.
Brush onions with oil, and grill, flipping once, until soft, about 5 minutes per side. Grill rosemary until fragrant, 20 seconds.
Remove rosemary leaves from sprigs, and toss with juice from 2 grilled lemons, onions, oil, salt, and pepper.
Season pork chops with salt and pepper, and coat with flour, shaking off excess. Grill chops on the hottest part of the grill, flipping once, until marked, 1 to 2 minutes per side.
Move chops to edge of grill, and cover. Cook, flipping once, until a meat thermometer registers 145 degrees for medium, about 2 minutes per side.
Transfer to a plate. Let stand, covered, 10 minutes. Serve with remaining lemons and onion mixture.

Serves 4.

Print recipe with images | without images