ISO: ISO: Your favourite Pork Chop recipes, please

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deb-in-mi

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Did some major shopping at Sams today (we don't have a Costco) and bought lots of beautiful pork chops (boneless) at a great price.

I prepared them tonight this way:

Preheated the oven to 425F.

Rubbed each side of the chop with olive oil and salt and peppered. Heated a caste iron until very hot and seared the meat on both sides. Then I placed some tomato slices on top of each, then topped with crumbled blue cheese - and popped them into the oven to finish. De-lish!

Thanks in advance!

Deb

 
Apple Glazed Stuffed Pork Chops

APPLE GLAZED STUFFED CHOPS


Apple Stuffing:

1/2 cup celery, diced
1/4 cup (2 oz.) melted margarine
3 cups herb seasoned Pepperidge Farm Stuffing
1/2 cup apple juice (I use Martinelli's Apple Juice - it really makes a difference)
1/3 cup raisins
1/3 lb. apples, peeled, cored & diced (I use 1 large Granny Smith apple)

Apple Glaze:

1/3 cup brown sugar
1/4 cup apple juice

Stuffed Chops:

4 (13 oz.) center-cut rib chops ( 1 1/2 to 2-in. thick) We sometimes use the boneless loin chop.

Combine all stuffing ingredients together and toss. (Can be made a day ahead).

In saucepan, combine glaze ingredients. Bring to a boil, reduce heat, and simmer 1/2 hour until reduced and thick. ( I never simmer for 1/2 hour, I just heat the glaze)

Preheat oven to 350º. If you are using a convection oven, preheat oven to 320 or 325 degrees.

Split chops in half by making one cut from meat-side to bone. Leave connected at bone. (Or have butcher make a cut in the middle of the chop for stuffed chops). Stuff each chop with approximately 3/4 cup apple stuffing. (If you have any stuffing leftover, I pile it on top of the pork chop)

Place in baking pan and pour some apple juice in bottom of pan, about 1/4 inch up the side of pan. Cover tightly with foil. Bake approximately 1 1/2 hours. Uncover and brush with glaze every 5 minutes for about 15 minutes. Brush with glaze again just before serving.

Note: Sometimes when using the boneless pork chop, I lightly brown the chops on both sides to sear the juices in the pork chop, place on a rack (so they are not sitting in the apple juice) in a baking dish and pile the stuffing on each pork chop instead of stuffing them. Proceed as directed in recipe for baking them.

 
Red-Wine-Vinegar & Honey Pork chops

RED WINE VINEGAR & HONEY PORK CHOPS with BARTLETT PEARS

Preheat oven 400º

Ingredients:

2 TABLESPOONS olive oil
1 clove garlic, crushed
3 to 4 pork chops, center loin cut
¼ cup red wine vinegar,can substitute red wine
1 cup honey
2 Bartlett pears,peeled & wedge cut
¼ teaspoon crushed red pepper
1 zucchini, peeled sliced, can substitute squash or use both
¼ teaspoon rosemary
1 thick slice red onion cut in chunks


Step 1

Peel and core pears and cut into wedges. Set aside. Cut red onion in large chunks. Set aside. Peel and cut zucchini and/or squash into chunky slices. Set aside.

Step 2

Use a frying pan than can also be used in the oven. In a large frying pan, coat bottom of pan with olive oil. Heat olive oil on medium heat. Crush the clove of garlic, put crushed clove of garlic in olive oil. Add pork chops to frying pan with heating olive oil & crushed garlic clove, brown both sides of pork chops.

Step 3

Add to frying pan the honey and red wine vinegar in with the browned pork chops. Add the pear wedges, red onion chunks, zucchini and/or squash.

Step 4

Sprinkle red pepper on the pork chops. Sprinkle rosemary on pork chops. Using a spoon pour some of the honey and red wine vinegar on top of the pork chops.

Step 5

Put frying pan with pork chops and fixings into the oven. Cook uncovered for 30 minutes at 400º.

Step 6

Take out of oven. Serve hot. Serve pears and onions with pork chops.


Hint: Use juices from frying pan to pour over cooked pork chops.
Use mint apple jelly to put on pork chops.

 
Pork chops with apples, cider, and cream (Great for fall or freezing spring)

This is from Nigel Slater. It's very easy and very good. Nice with a salad or sauerkraut and some crusty bread to capture the sauce.

Pork chops with apples, cider, and cream

2 pork chops
leaves from 6 bushy sprigs of thyme
6 black peppercorns
2 tbsp olive oil
2 large sharp apples
a thick slice of butter
a scant tbsp of sugar
500ml (2 cups) cider
150ml (5 oz.) double cream

Strip the thyme leaves from their stems and chop finely, then tip into a mortar together with the peppercorns and ½ tsp of sea salt. Pound
these with the pestle, slowly mixing in the olive oil until you have a loose paste.

Scrape the marinade into a shallow dish and turn the pork chops in it until they are coated on both sides. Leave them to marinate in a cool
place for at least an hour.

Peel the apples, remove the cores and cut the flesh into large dice. Melt the butter in a shallow pan and add the apples and sugar, leaving
them to cook till golden and approaching tenderness. Turn them now and again with a spoon, gently, so they do not crush, and let them take on
an even colour. Lift them out and set aside.

Return the pan to the heat, lower in the chops and their oil, and let them cook over a moderate heat till they are done to your liking
(probably about 5 minutes on either side), then lift them out and keep
warm. Pour the cider into the pan and stir to dissolve the
pan-stickings. Leave to bubble and reduce till there are just a few
tablespoons left - a matter of 4 or 5 minutes.

Pour in the cream, whisk together and let the mixture bubble briefly,
then return the chops and apples to the pan. This is not a thick
sauce, so let it bubble for only 3 or 4 minutes or so before serving.

 
Linda Stradley's REC: Cider-Brined Port Chops...

Cider-Brined Pork Chops

Recipe By :Linda Stradley
Serving Size : 4

2 tablespoons Dried Cranberries -- or cherries
1/4 cup brandy
2 cups apple cider
1 3/4 cups water
1/4 cup Kosher Salt
1/4 cup packed brown sugar
1 tablespoon coarsely ground black pepper
1 teaspoon dried sage
1 cinnamon stick
4 3/4-inch Pork Loin Chops
2 teaspoons olive oil
1/2 cup low-sodium chicken broth
1/3 cup apple cider
1/2 tsp. Cornstarch
1/4 cup Half and Half
2 teaspoon Dijon-style Mustard

Soak the dried berries in the brandy for 30 minutes. Drain, reserving the fruit and brandy separately; set aside.

To prepare the brine: In a large saucepan over medium-high heat, add apple cider and water; bring to a boil. Add kosher salt, brown sugar, pepper, sage and cinnamon, stirring to dissolve. Remove from heat and let cool (chill brine completely in the refrigerator before adding pork). NOTE: To determine how much brine you'll need, place the meat to be brined in your chosen container. Add water to cover. Remove the meat and measure the water.

Put the chops into a large glass dish. Pour the cold brine over the chops, cover with plastic wrap, and refrigerate at least 12 hours and up to 24 hours.

Remove the pork chops from the brine. Rinse pork twice after removing it from the brine solution; discard brine. NOTE: If you are not ready to cook at the end of the brining time, remove and rinse the meat. Refrigerate until ready to use. Pat pork chops dry with paper towels.

In a large frying pan over medium heat, heat the oil. When the pan is hot, add the pork chops and cook approximately 5 minutes per side, or until the internal temperature reaches a temperature of 155 degress F. on a thermometer. Remove the chops from the pan and keep warm. Pour off any fat in the pan.

Place the frying pan back on medium-high heat. Deglaze with the reserved brandy, cooking until reduced by about half. Add the broth, apple cider, and cranberries. Cook until reduced by half. Turn the heat to medium-low. Put the cornstarch into a measuring cup and whisk in the half-and-half and mustard. Stir several spoonfuls of the hot broth mixture, one at a time, into the half-and-half to warm. Add to the pan, stirring until lightly thickened. Spoon the sauce over the chops and serve.

 
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