Best Bonnies Peppered Pork Chops Recipes

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GRILLED PORK CHOPS WITH PEPPERS AND BALSAMIC GLAZE



Grilled Pork Chops with Peppers and Balsamic Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 19

2 red bell peppers
2 yellow bell peppers
2 tablespoons canola oil
1/4 cup balsamic vinegar
4 cloves roasted garlic, smashed to a paste
1 tablespoon clover honey
1/2 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
1/2 cup seeded and chopped hot cherry peppers
2 cups good quality balsamic vinegar (not expensive, just good quality)
2 teaspoons honey
1/2 cup balsamic vinegar
1/4 cup clover honey
1/4 cup canola oil, plus more for cooking
2 tablespoons chopped flat leaf parsley
1 tablespoon finely chopped fresh thyme
4 bone-in center cut pork chops, about 1-inch thick (approximately 12 ounces each)
Kosher salt and freshly ground black pepper
Parsley leaves, for garnish

Steps:

  • For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
  • Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
  • Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
  • For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
  • For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
  • Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
  • Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
  • To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.

EASY PORK CHOPS



Easy Pork Chops image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons freshly ground black pepper, plus more for sprinkling
2 teaspoons seasoning salt
1/2 teaspoon kosher salt, plus more for sprinkling
16 bone-in breakfast chops
1/2 cup vegetable oil
3 tablespoons salted butter

Steps:

  • Preheat the oven to 200 degrees F.
  • Mix together the flour, black pepper, seasoning salt and salt on a plate.
  • Sprinkle the pork chops with a little salt and black pepper on both sides, then, one at a time, dredge in the flour mixture and set aside.
  • Heat the vegetable oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, cook the pork chops in groups of 4, until golden on both sides, 5 to 6 minutes total. Keep the chops warm in the oven until they are all cooked, then serve.

PEPPER PORK CHOPS



Pepper Pork Chops image

Alton Brown brines his pepper pork chops for a best-of-both-worlds result: juicy meat with plenty of flavor. He adds a pound of ice to quick-cool the brine so the pork doesn't have to wait around any longer than necessary.

Provided by Alton Brown

Time 14h20m

Yield 4 servings

Number Of Ingredients 12

2 cups vegetable broth
1/2 cup plus 2 teaspoons kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice (about 4 cups)
Four 1 to 1 1/2-inch-thick bone-in pork chops
3 ounces dried apple slices
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme

Steps:

  • Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, and then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the brine and seal. Place in a plastic container and refrigerate overnight.
  • Remove the chops from the brine, rinse and pat dry. Sprinkle on both sides with the remaining 2 teaspoons kosher salt and set aside.
  • Place the apples in a 5 1/2- to 6-quart slow cooker.
  • Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples. Add the remaining 1/2 tablespoon olive oil to the pan, followed by the onions, and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking until the pork is tender and falling away from the bone, another 4 hours and 30 minutes.

PORK CHOPS IN CHERRY-PEPPER SAUCE



Pork Chops in Cherry-Pepper Sauce image

You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on pork chops as I call for here, or on veal chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."

Provided by Sam Sifton

Categories     easy, meat, one pot, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 (16-ounce) jar pickled hot cherry peppers
3 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 cup dry white wine
Kosher salt and freshly ground black pepper, to taste
4 bone-in pork chops, cut about 1-inch thick (approximately 10 ounces each)
1 tablespoon neutral oil, like canola or grapeseed
2 tablespoons cold salted butter
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
  • When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
  • Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

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