Best Pan Roasted Frenched Pork Rib Chop With Five Spice Caramelized Onion Chutney And Orange Dusted Merlot Demi Recipes

GLOSSY PAN-ROASTED PORK CHOPS

Glossy Pan-Roasted Pork Chops image

Cooking Club Magazine June/July 2010 These pork chops start browning in a skillet on top of the stove and finish cooking in the oven. The combination of the two methods produces golden brown pork chops that are tender and juicy. Per Serving: 245 cal, 16.5 g total fat, 23 g protein, 0 g carb, 70 mg cholesterol, 185 mg sodium, 0 g fiber

Provided by Amanda

Categories Pork

Time 15m

Yield 4 Chops, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons celery seeds
2 teaspoons packed brown sugar
1 1/4 teaspoons salt
4 pork rib chops (about 1.5 lb)
1 tablespoon oil

Steps:

Heat oven to 400 degrees. In a small bowl stir together all rub ingredients. pat rub onto both sides of pork chops, using a total of 2 tbsp of rub.
Heat large ovenproof skillet over medium-high heat until hot. Add oil, heat until hot. add pork; cook 2 minutes or until golden brown on one side.
Turn pork chops; place skillet in oven. Bake 6 to 8 minutes or until no longer pink in center.
TIP* Store remaining rub in glass jar with tight-fitting lid. You can keep All Purpose Rub in a dry, dark place up to 3 months.

Nutrition Facts : Calories 286.3, Fat 18, SaturatedFat 5.2, Cholesterol 58.8, Sodium 774.5, Carbohydrate 10.1, Fiber 2.8, Sugar 3.8, Protein 21.8

PAN-ROASTED PORK RIBS WITH CARAMELIZED ONIONS

Pan-Roasted Pork Ribs With Caramelized Onions image

Provided by Amanda Hesser

Categories dinner, weekday, main course

Time 3h15m

Yield serves 4

Number Of Ingredients 6

Ingredients

3 tablespoons extra-virgin olive oil
4 pounds baby-back ribs, split into pairs
1/2 cup dry white wine
2 very large onions, sliced very thin, about 6 cups
Fine sea salt
1/2 to 1 chopped chili pepper or 3/4 tablespoon dried red chili pepper

Steps:

Pour the olive oil into a 12-inch sauté pan, turn the heat to high, and when the oil is hot, slip in the meat. Turn the ribs two or three times to brown them well. If the pan is crowded, do a batch at at time, then return them all to the pan. Pour in the wine and turn the ribs once or twice while the wine bubbles completely away.
Add the sliced onions, salt and chili pepper, cover the pan and turn the heat down to low. Cook for 2 to 3 hours, turning the ribs occasionally, until the meaty part of the ribs feels very tender and the onions have cooked down to a creamy consistency.

Nutrition Facts : @context http, Calories 1163, UnsaturatedFat 52 grams, Carbohydrate 9 grams, Fat 84 grams, Fiber 1 gram, Protein 88 grams, SaturatedFat 28 grams, Sodium 1345 milligrams, Sugar 4 grams, TransFat 1 gram