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Pork chop with red pepper flake flecked potatoes.
A seared, bone-in pork chop with potatoes on a cold night usually hits the spot, especially when the potatoes are liberally seasoned with red chile pepper flakes (serving them with scrambled eggs is my go-to breakfast dish). A little caramelization on the chop, the potatoes get a little sweet and zippy — it's quick, inexpensive, revitalizing and tasty. — Arthur Bovino
Click here to see Recipe SWAT Team: Pork Chops
For the potatoes:
- 2 Russet potatoes, cut into ¼-inch cubes
- Vegetable oil
- ¼ onion, sliced
- ¼ stick butter
- Salt, to taste
- Pepper, to taste
- Red chile flakes
For the pork chops:
- ¼ Stick butter
- 2 bone-in pork chops
- Salt, to taste
- Pepper, to taste
For the salad:
- 7 leaves of Bibb lettuce
- ¼ onion, sliced thin
- Splash of grapefruit juice
- Splash of olive oil
- Salt, to taste
- Pepper, to taste
For the potatoes:
Preheat oven to 450 degrees. Potatoes first — they take longest. Washed and cubed, even the rough ones look good (I don't peel them — skin gives nice texture and color). Get your sauté pan hot, cover the bottom with oil, add the butter and toss in the potatoes. Don't move them around. Let brown on high heat about two minutes, toss, repeat, remove.
Sauté sliced onions about a minute on medium heat, season with salt and pepper. In a baking tray or on a cookie sheet, equally spread out the potatoes and onions. Season with salt, pepper and chile flakes. Bake 15-20 minutes until they're crispy outside and soft inside. Salty, spicy and a little sweet from the carmelizing of the potatoes and onions. Yeah.
For the pork chops:
Meanwhile, back on the farm, cook your pork chop. Get your pan nice and hot. Drizzle oil, add butter. Season chops liberally with salt and pepper on both sides. Put it in, move it once, run the back of a spoon along the center of the chop pressing down to make sure you get an even sear, but otherwise leave it alone for a good two minutes. Flip, repeat, then put in the oven on the tray with the potatoes when they're about five minutes away from done.
For the salad:
You should be able to make your salad in about five minutes. Combine the lettuce leaves and the onions together. A classic vinaigrette is one part acid to three parts oil, but I go even because I like the bite. Lemon rocks but you can use any citrus. For this, I went with grapefruit juice. Add oil, season, whip through it with your fork, dress the salad. Plate with potatoes and chop and dig in. Man, that's good.
DRY AGED DUROC PORK CHOP
For the beans:
Use either a ½ lb. of Navy, Great Northern, or Cannellini – soak in slightly salted water overnight.
1 cup each diced carrots, celery, and onions
4 cloves garlic
2 tsp fresh thyme
1 bay leaf
¼ cup chopped, uncooked bacon
½ tsp crushed red chili flake
1 cup dry white wine
½ gallon of chicken or vegetable stock
Salt and pepper to taste
For the potatoes:
14-16 small red potatoes
¼ cup chopped parsley
1Tbsp dried Herbs de Provence
¼ to ½ lb. un-salted butter
¼ cup olive oil
1 ½ Tbsp. Black Truffle Oil
Salt and pepper to taste
For the Pork Chop:
Standard Mustard Brine (at least 2 hrs. of soaking)
5/8 cup of kosher salt
1 cup of brown sugar
1 Tbsp. whole black peppercorns
1 Tbsp. juniper berries
1 Tbsp. mustard powder
1 bay leaf
3 garlic cloves (smashed)
1 cinnamon stick (optional)
1 Tbsp. of Dijon
1 5/8 cup of rice wine vinegar
1 lb. of Ice
Begin the recipe by soaking the beans overnight.
Prepare brine: add all ingredients (except ice) in a large enough pot, heat, remove from heat & add ice to cool. Once all the ice has melted add the pork chops and set a timer for 2.5 hours
While the pork is brining, work on the beans. Start with olive oil in a pot over medium-high heat add the chopped bacon. Once the bacon begins to brown, add your onions and carrots. Cook for 10 minutes then add the celery, chili flake, thyme, bay leaf, salt, pepper and white wine. Stir this mixture with a wooden spoon and let it cook for another 10 minutes. Add the beans and chicken or vegetable stock and bring to a boil. Once at a boil, reduce to medium-high again and stir constantly adding water as needed until the beans are tender.
While the beans are cooking and the pork is brining, get your rinsed, red potatoes in a pot filled with salted water and bring to a boil. Once they are at a boil, reduce the heat to let them coast to proper doneness, timing this with your 2.5 hour pork timer. Have a bowl, wooden spoon or masher, and potato ingredients at the ready (have your butter softened by now)
Remove pork from brine very quickly and lightly rinse.
Once beans are almost ready, prep a large skillet (or 2) to high heat. Add enough vegetable oil to lightly coat each pan. Once the oil has started to spit and smoke, carefully place the chops in the hot oil. Be sure to keep your kitchen well ventilated! Let the chops release from the pan by themselves before turning. If you have your pan really hot this should take only 35-45 seconds before turning. Once turned place your chops in a preheated oven (500°). The chops should be ready in 7-10 minutes. Cook the pork to an internal temperature of 145°. Take the chops away from any heat source, but still in a warm area to rest for at least 3-5 minutes.
Smash your fully cooked red potatoes with the butter, oils, parsley, and seasonings then keep warm (you can use the pot with potato water as a double boiler).
Once the pork has rested, beans are tender and the potatoes are smashed all you need to do is pour your wine and plate your dish!
Number of Servings: 1
Prep and Cooking Time: 30 minutes
Recipe by: Jason Craine
Restaurant Name: Charisse
Oven Baked Pork Chops with Potatoes
As a lifelong cook and food blogger of close to 7 years, I don’t often make the same dinner more than once. I actually love the challenge of working with whatever ingredients are in season or whatever I happen to have on hand. Nothing excites me more than coming up with something healthy and delicious day after day.
That said, there are certain tried and true family recipes that I go to again and again including my mom’s famous baked pork chops with sauerkraut. While any type of potato works for this easy one-pan dinner recipe, I happened to have a bag of these gorgeous Chilean Splash potatoes on hand from The Little Potato Company.
My mom would serve this dish regularly growing up and continues to make it for us during our frequent Sunday dinner gatherings. Every time I take a bite of the perfectly cooked pork and potatoes coated in tomatoes, caraway seeds and sauerkraut I am immediately transported to a happy time in my childhood.
Now that I’m a mother myself, I love making this for my two little boys. The best part? It’s a one-pan sheet pan dinner that takes just 10 minutes to throw together in a roasting pan before popping it in the oven while it bakes for an hour. It couldn’t be easier or more delicious.
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Pork Chops with Peppers, Onions & Potatoes
If you’ve been on the East Coast for St. Joseph’s Day or any other feast day where they had the outdoor parade and set up the booths, you probably had a version of this dish in a sandwich. We used to call it, no matter who the saint was, the Feast of Sausage and Peppers because there would be all these booths grilling the sausage. And they used the same combination of ingredients as in this dish.
This is a versatile one-pan dish. I made it with pork chops but it works just as well with sausage or your favorite cuts of chicken. Come to think of it this wouldn’t be bad with firm tofu slices instead of meat. You can have dinner on your table in way less than an hour and clean up is a breeze.
The trick to this one-pan dish is to cook the ingredients separately and then put everything back in the pan with a simple pan sauce to finish cooking.
If you want an easy meal jam-packed with flavor and texture this one’s for you. The golden crusted tender pork chops are delicious all by themselves. But wait there’s more. Add some sweet carmelized onions, bell and cherry vinegar pepper to every bite and your taste buds will be in full swing. Then there are the golden potatoes with the creamy interior. But my secret ingredient is my homemade vinegar, which is made from a over 100 year old mother from Burgundy, France. When the mother gets a little bit bigger, I’m going to start sharing it because you can break off a teaspoonful and give it to somebody else with a little vinegar in it. Then they can start making their own. But you can use store bought vinegar for this dish if you’re not lucky enough to have homemade.
What more could you hope for and it all came out of just one pan.
If you like this recipe watch my scallopine video episode to see how to make scallopine alla Sorrentina and 13 other scallopine dishes.
Yeah, that’s 14 scallopine variations all in one episode. I was feeling generous the day we shot that one.
Keep on cooking for your family and friends and for yourself too.
- 2 center cut pork chops
- 2 small Yukon Gold potatoes, parboiled and cut into 1 inch slices
- 1 small red bell pepper, seeded and cut into large dice
- 1/2 onion, thickly sliced
- 1 clove garlic, chopped
- 4 small sweet vinegar cherry peppers (or any other pepper packed in vinegar), seeded and cut into small dice
- 1 or 2 tablespoons red wine vinegar, depending on your taste
- 1 cup dry white wine
- 2 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper to taste
- Slit the fat on the edge of the chop in several places. (This will keep the chop from curling while cooking.)
- Liberally sprinkle both sides of the pork chops with sea salt and freshly ground black pepper.
- Put a large cast iron or saute pan over medium-high heat and add the olive oil.
- When the oil starts to ripple, put the potatoes in the pan in a single layer and sprinkle with sea salt and freshly ground black pepper to taste.
- Brown the potatoes on both sides. Set them aside on a large plate or platter.
- Add the pork chops to the pan. (Do not crowd the pork chops or they will steam rather than brown.)
- Leave the chops alone. When you have a nice brown crust on the chops, usually within 5 minutes, turn the chops over and cook the other side for about 3 minutes. (You do not need a nice brown crust on the second side because it will not be the presentation side of the pork chop so do not overcook the chops. The chops should be barely pink inside.)
- Sear the fat on the side of the chop if you want to cook some fat off and get some color on the side.
- Remove the chops from the pan and tent with foil to keep them warm. Set the chops aside.
- If the pan has too much fat pour some out and if it is too dry add a bit more oil.
- Add the onions and red bell pepper and sprinkle with salt.
- Saute until the onions take on some color and the bell pepper is soft.
- Add the cherry peppers and garlic mix everything together and cook for a minute or two more.
- Add the vinegar and mix well.
- Take everything out of the pan, raise the heat to high and add the white wine.
- Scrape off the brown bits on the bottom of the pan and simmer until the wine is reduced in volume by 1/3.
- Put the chops, vegetables and any juices back in the pan to reheat briefly.
- Place the chops on a serving platter either covered by or surrounded by the potatoes, onions and cherry peppers.
- If there is any sauce left in the pan pour it evenly over the chops and vegetables.
- Serve immediately.
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How to Make Gordon Ramsay Pork Chops
The following Gordon Ramsay pork chops recipe gives you the foundation for cooking the most flawlessly juicy and tender pork chops, just right for a simple weeknight meal or as the showpiece of a larger dinner party.
Prepare Pork Chop
Step 1. Season Pork with oil, salt, and pepper.
Step 2. Sear on all sides until browned
Step 3. Remove pork from pan
Step 4. Add in shallots and garlic with a bit more Avacodo oil. Cook until translucent
Step 5. Deglaze pan with calvados and flambé to burn off the alcohol
Step 6. Add in stock and reduce by half. Add in mustard and cream and reduce until nape.
Step 7. Season with salt and finish with butter.
Prepare Braised Cabbage
Step 1. Cut red cabbage and red onion into thin strips
Step 2. Heat medium saucepan with a tablespoon of avocado oil
Step 3. Sweat the cabbage and Onion
Step 4. Add seeds, vinegar, wine and juice
Step 5. Cook on low until there is a little liquid
Step 6. Season to taste with salt and finish with butter
Prepare Yukon Mashed Potatoes
Step 1. Place the potatoes in a large saucepan and cover with cold water by two inches. Add ½ tsp. of salt and bring to a boil. Lower the heat to simmer, cover the pot partially, and cook until the Yukon potatoes are very tender when tested with the tip of a sharp paring knife, 25 – 30 minutes.
Step 2. Drain the Yukon potatoes, set aside some of the cooking water.
Step 3. Blend the cream and butter in a small saucepan over medium heat and bring to a simmer.
Step 4. Place the Yukon potatoes through a potato ricer or food mill and return them to the pot over low heat. Add the hot cream and butter mixture and mix with a wooden spoon. If the Yukon potatoes are too thick, add a small amount of the reserved cooking water until they are the consistency you like or use a hand mixer for a smoother texture.
Step 5. Season to taste with salt and pepper and set aside to keep warm.
Prepare Caramelized Apples
Step 1. Peel apples and remove the core
Step 2. Cut into rings
Step 3. Add half of the brown sugar into a nonstick pan & cook until melted
Step 4. Deglaze with apple brandy
Step 5. Return to flame add remaining brown sugar cinnamon stick, clove, star anise and butter
Step 6. Cook until the sugar has melted and has a caramel sauce consistency
1 box (12 ounce size) cornflakes, crushed
2 tablespoons garlic powder
1 tablespoon kosher salt
2 tablespoons black pepper
1 tablespoon rubbed sage
4 eggs, slightly beaten
1 cup flour
6 pork loin chops, 1/2 to 3/4 inches thick
Preheat the oven to 350 degrees F. Lightly grease a rimmed baking sheet.
Combine the cornflake crumbs, garlic powder, salt, black pepper, and sage in a shallow dish.
Pour the beaten eggs into another shallow dish. Add the flour to a third shallow dish.
One at a time, take the pork chops and dip them into the flour. Shake off any excess. Dip them then into the egg, letting excess drip off. Lastly, dip them into the cornflake mixture to coat on both sides, pressing the mixture on so it adheres. Set the chops on the greased baking sheet.
Place the chops in the oven and bake at 350 degrees F for 25-30 minutes or until they register 160 degrees F on a meat thermometer.
There’s nothing worse than a dry, tough pork chop. So how do you cook a pork chop without drying it out? This method of cooking the pork chops in the oven at a lower temperature creates a fork tender pork chop. Be sure to cover the casserole tightly with foil for the first hour of baking.
Mom always browned the chops first in oil. Browning meat does make a different as it adds another level of flavor to the meat. It isn’t 100% necessary, but it is well worth the effort.
Y'all know me well enough by now to know that I just can't help myself when it comes to revising recipes I fix. I was taught that there isn't a recipe out there that is set in stone and for that reason you can make variations of the same dish. I've been pondering on these pork chops since last night, still not knowing what to do with them this morning. I wanted to make a fairly simple dish so I decided to do a remake of my old pork chop & potato casserole. The cajun seasoning gives this dish just a little kick and the onion gravy just smothers the potatoes and pork chops. I fixed some lima beans and reheated some rolls from the freezer and this was supper. The pork chops are tender and the potatoes just soak up all the flavors of the dish.
I don't often get fancy with something I cook, I'm pretty much a back to basics home cook that likes to put a twist on things from time to time. I don't know about y'all, but I get tired of the same ole same ole and every now and then I just have to doctor something up for a change of pace. Come the end of Summer when Nannie Polly had been cooking squash, beans, corn and so forth from the garden every night of the week she would give herself a break and they would feast on tomato sandwiches and fat green onions for supper. Papa grew tomatoes that were bigger than the slice of bread Nannie put them on. You could taste the warmth of sunshine those tomatoes grew in, fat and juicy and with just the right amount of mayo, salt and pepper. Sometimes she would fry up some bacon to go with their sandwiches, but there was never lettuce for a BLT. They didn't eat salads so there was no need to buy lettuce. While I do love a good BLT, there is nothing better than a fresh tomato sandwich like Nannie made.
Pork Chop & Potato Casserole with Onion Gravy
1 T. olive oil
6 boneless center cut pork chops
cajun seasoning (I used Slap Your Mama)
14 oz. beef broth
2 T. all purpose flour
1 large onion, thinly sliced whole
2 large potatoes, peeled and thinly sliced
salt and pepper
Heat the oil in a skillet over med. high heat. Season both sides of the chops with a little cajun seasoning. Add the pork chops to the skillet and fry a couple minutes on each side to lightly brown. Remove the pork chops from the skillet. Separate the onions into the skillet and scrape up any bits on the bottom of the pan. Whisk together the broth and flour and pour over the onions, cook for 4-5 minutes till slightly thickened. Remove from the heat. In a 9x13 dish place a good layer of potatoes on the bottom and season with a little salt and pepper. Top with half of the onion gravy then the remaining potatoes, season again with a little salt and pepper. Top the potatoes with the pork chops and pour the remaining onion gravy over the top. Cover with tinfoil and bake in a 350 degree oven for 35 minutes.
Cooking Pork Chops in the oven
The key to making really great pork chops in the oven is:
the right sauce – one that will caramelise well
finish with under the broiler/grill to get a really great caramelisation. Otherwise, the pork cops come out of the oven with no colour – and we all know that caramelisation = flavour!
So baked pork chops are as simple as this:
Mix together the magic country-style sauce
Slather on both sides then bake for 15 minutes
Flip, slather with remaining sauce then grill/broil for 5 to 10 minutes until cooked through and beautifully caramelised. There will be enough juices on the tray to baste with and to drizzle on the chops for serving.
How do you know when pork chops are done?
When the internal temperature of the pork chops is 145F / 63C.
Optional – add potatoes! There’s room on the tray and I love the way the potatoes are crispy on top, and the underside absorbs the flavour and end up almost glazed!
And they taste even better than they look!
I use this same sauce for grilling and cooking chops on the stove but actually, my favourite way is baking. There aren’t many sauces / rubs you can put on baked pork chops where they come out looking and tasting this good. Normally they lack colour and therefore flavour.
So this sauce (rub / glaze – whatever you want to call it) is made for baked pork chops.
For a really quick salad, try a Rocket Parmesan Salad, pictured above. Just grab a handful of rocket lettuce (arugula), toss with Balsamic Dressing and garnish with shavings of parmesan. Some other easy green options that I think would go beautifully are German Cucumber Salad, Magic Broccoli, White Bean Tabbouleh or Sautéed Spinach with Garlic! – Nagi x