This was pretty easy to make and very good. It was very filling, though. This recipe is from Cooking Light and their comment was, "Taking a culinary cue from Greece, the savory filling of spinach, cheeses, and lemon zest have made these pork chops a reviewer favorite."
Serves 4.
Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozed spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4 ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
Preheat broiler.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; saute 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; saute until moisture evaporates. Remove from heat; stir in cheese and rind.
Cut a horizontal slit through thickets portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. (Note: I used a cookie wire cooling rack and placed it in a baking sheet with sides.) Combine remaining 2 garlic cloves, lemon juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Sunday, October 30, 2011
Pork Chops with Spicy Orange Glaze
I made this last night and was pleasantly surprised by how good it was. I did not find this spicy at all. This is a recipe from the December/January 2006 issue of Cook's Country.
Serves 4.
Starting the pork chops in a cold skillet allows them to heat up slowly and hold on to their interior moisture--a method that works best with this chops. If using an electric stove, turn the burner to medium just before seasoning the chops in step 1.
4 bone-in rib or center-cut pork chops, 1/2 to 3/4 inch thick
1 teaspoon plus 1 tablespoon olive oil
Salt and pepper
1 teaspoon ground cumin
1/2 teaspoon sugar
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
3/4 cup orange juice
1. Rub each chop with 1/4 teaspoon oil and sprinkle with salt, pepper, and cumin. Sprinkle one side of each chop with 1/8 teaspoon sugar.
2. Place chops, sugared side down, in large nonstick skillet and press meat into pan. Cook, without moving, over medium heat until lightly browned, 6 to 9 minutes. Turn chops, reduce heat to low, cover, and cook until center of chops registers 145 to 15 degrees on instant-read thermometer, 3 to 6 minutes. Transfer chops to platter, tent with foil, and let rest while making sauce.
3. Add remaining tablespoon oil, garlic, and pepper flakes to empty pan and cook over medium heat until fragrant, about 30 seconds. Add juice and simmer until slightly thickened, about 5 minutes. Tip accumulated juices from platter with chops into skillet, cook 1 minute, season with salt and pepper, and pour sauce over chops. Serve.
Serves 4.
Starting the pork chops in a cold skillet allows them to heat up slowly and hold on to their interior moisture--a method that works best with this chops. If using an electric stove, turn the burner to medium just before seasoning the chops in step 1.
4 bone-in rib or center-cut pork chops, 1/2 to 3/4 inch thick
1 teaspoon plus 1 tablespoon olive oil
Salt and pepper
1 teaspoon ground cumin
1/2 teaspoon sugar
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
3/4 cup orange juice
1. Rub each chop with 1/4 teaspoon oil and sprinkle with salt, pepper, and cumin. Sprinkle one side of each chop with 1/8 teaspoon sugar.
2. Place chops, sugared side down, in large nonstick skillet and press meat into pan. Cook, without moving, over medium heat until lightly browned, 6 to 9 minutes. Turn chops, reduce heat to low, cover, and cook until center of chops registers 145 to 15 degrees on instant-read thermometer, 3 to 6 minutes. Transfer chops to platter, tent with foil, and let rest while making sauce.
3. Add remaining tablespoon oil, garlic, and pepper flakes to empty pan and cook over medium heat until fragrant, about 30 seconds. Add juice and simmer until slightly thickened, about 5 minutes. Tip accumulated juices from platter with chops into skillet, cook 1 minute, season with salt and pepper, and pour sauce over chops. Serve.
Pork Chops alla Pizzaiola
I made this last night. I liked it, the pork was really moist, however, it was too spicy for me. I have a very sensitive palate and this was just too hot for me. I would like to make this again, it was delicious, but will have to cut some of the "kick" out of it. I served it with couscous. I found this recipe on www.foodnetwork.com, courtesy of Giada De Laurentiis.
2 servings
2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes (next time I'll just use a pinch)
1 tablespoon chopped fresh Italian parsley leaves
Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Place one pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
2 servings
2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes (next time I'll just use a pinch)
1 tablespoon chopped fresh Italian parsley leaves
Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Place one pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
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