PICKLE JUICE-BRINED PORK CHOPS
Did you know that the leftover juice in your pickle jar makes a fantastic brine for tender, juicy pork chops? Terrific, right? And to be honest, it's even better than it sounds.
Provided by Joel Gamoran
Categories Mains
Time 3h30m
Number Of Ingredients 5
Steps:
- Place the pork chops in shallow dish and pour the pickle juice over. Cover and marinate in the refrigerator, turning occasionally, for at least 3 hours and up to overnight.
- Preheat the oven to 350°F (175°C).
- Drain off and discard the brine. Pat the pork chops dry and season with salt and pepper.
- In a large cast-iron skillet set over medium-high heat, warm the oil until shimmering but not smoking. If using the dill sprigs, press half onto 1 side of the pork chops. Place the pork chops, dill-side down, in the skillet and cook until browned and crisp on that first side, about 3 minutes. Press the rest of the dill on the top side of the pork chops and flip. Immediately transfer the skillet to the oven.
- Roast the pork chops for about 10 minutes, until the meat springs back when you give it a forceful poke with your finger, 145°F (60°C) on an instant-read thermometer inserted into the thickest portion. The timing will vary somewhat depending on the thickness of your chops.
- Let the pork chops rest for 5 minutes before digging in.
Nutrition Facts : ServingSize 1 portion, Calories 527 kcal, Carbohydrate 6 g, Protein 61 g, Fat 27 g, SaturatedFat 8 g, TransFat 0.2 g, Cholesterol 190 mg, Sodium 1467 mg, Fiber 0.01 g, UnsaturatedFat 17 g
PORK SCHNITZEL WITH QUICK PICKLES
When most people think of schnitzel, they default to veal. But pork has its merits. Pork schnitzel is not only more economical than veal, it's also richer in flavor and easier to cook (you've got a bigger margin of error when it comes to timing because pork isn't as apt to dry out). This recipe calls for panko, which are fluffy Japanese-style bread crumbs that make the coating particularly light. But any bread crumbs will work. If you don't want to make the quick pickles, serve this with a sliced up cucumber or two and/or fennel bulb with some lime wedges on the side. And if you happen to have lingonberry jam on hand, this is a great time to use it.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare the pickles: Grate the zest from one of the limes and juice them both. Add zest and juice to a shallow bowl along with the remaining pickle ingredients and toss well. Let sit for at least 30 minutes and up to 3 days. Chill if letting them sit for longer than 4 hours.
- Meanwhile, prepare the pork: Mix flour with cayenne and nutmeg. Place flour mixture in one shallow dish, place eggs in a second dish, and place bread crumbs in a third dish. Season pork cutlets generously with salt and pepper.
- Heat 1/8 inch oil in a large skillet over medium-high heat. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle pork more than necessary (hold meat by ends).
- When oil sizzles when a pinch of bread crumbs is thrown in, add as many cutlets as comfortably fit in one layer, leaving plenty of room around them. Swirl and tilt pan so oil cascades over top of cutlet in waves. When bottom is golden brown, 3 to 4 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining pork.
- Serve pork sprinkled with scallion and drizzled with a little of the pickle juice, accompanied by the pickles and the lingonberry jam, if you like.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 23 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 8 grams, Sodium 1303 milligrams, Sugar 11 grams, TransFat 0 grams
PICKLES & PEPPERS
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put 1 cup of the flour in a shallow bowl and set aside. In another bowl, whisk together the remaining 1 cup flour, the beer and Cajun seasoning. Let the batter sit for 5 minutes.
- Pour enough oil into a 3- to 4-quart saucepan to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep frying/candy thermometer clipped to the side of the pan without touching the bottom registers 350 degrees F.
- Dredge the pickles and peppers in the flour, shaking off any excess. Dip into the batter and coat completely, then transfer to the oil. Fry, turning with tongs, until golden brown on all sides, 2 to 3 minutes total. Drain on paper towels and serve.
PICKLE-BRINED PORK CHOPS WITH MUSHROOM ESCABECHE AND SMASHED POTATOES
Provided by Kelsey Nixon
Categories main-dish
Time P1DT1h25m
Yield 4 servings
Number Of Ingredients 27
Steps:
- For brining the pork chops: Combine the salt, sugar, peppercorns, bay leaves, garlic, lemon peels and parsley with 3 quarts water in a large pot or bowl and whisk together. Add the pork chops, cover and refrigerate for at least 24 hours, turning once halfway through. This may seem like a long time, but these are seriously big pork chops. Brining will make your pork so tender and flavor it throughout.
- For the smashed potatoes: Place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Melt the butter with the half-and-half in a small saucepot over low heat. Add to the potatoes along with the cream cheese and season with salt and pepper. Smash with a potato masher and set aside, keeping warm until ready to serve.
- For the mushroom escabeche: Heat the canola oil in a large saute pan over high heat. Add the mushrooms and saute until lightly browned in spots, 2 to 3 minutes. Season with salt and pepper, remove from the heat and reserve. Heat the olive oil in a small saucepot over medium heat and saute the garlic and shallots until softened, 2 to 3 minutes. Add the vinegar, sugar, chili flakes and lemon zest and juice. Bring to a simmer and then turn off the heat. Return the reserved mushrooms to the pot, toss to combine and absorb all of that flavor. Garnish with parsley.
- For preparing the pork chops: Preheat the oven to 350 degrees F. Heat a grill pan over high heat. Remove the chops from the brine and dry completely with paper towels. Drizzle with canola oil and sprinkle liberally with salt and pepper. Place the chops on the grill and sear until browned, 5 to 6 minutes on each side. Transfer to a sheet tray and finish cooking in the oven until an internal temperature reaches 135 to 140 degrees F on an instant-read thermometer, 15 to 20 minutes. Transfer to a plate and tent with foil. Let rest 5 to 10 minutes.
- Serve the pork chops over the smashed potatoes and top with the mushrooms.
PEPPERCORN PORK CHOPS WITH WARM PICKLED PEPPER RELISH
If you are a lover of pepper in all its forms, you really must experience this dish. With 4 kinds of peppercorns producing a fairly spicy crust, these tender, moist chops topped with a sweet and sour pickled pepper sauce are perhaps the most flavorful you will ever enjoy in your life. Serve with scalloped potatoes, if desired.
Provided by Chef John
Time 1h45m
Yield 2
Number Of Ingredients 17
Steps:
- Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.
- Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.
- Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.
- Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.
- Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.
- Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.
- Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.
- Serve pork chops with plenty of hot pickled pepper relish over top.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 11.4 g, Cholesterol 108.8 mg, Fat 31.3 g, Fiber 1.6 g, Protein 30 g, SaturatedFat 13.2 g, Sodium 2656.8 mg, Sugar 7.6 g
EMERIL'S HOMEMADE SWEET AND SPICY PICKLES
NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.
Provided by Food Network
Categories side-dish
Time P14DT2h55m
Yield 4 pints
Number Of Ingredients 13
Steps:
- Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
- Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
- Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
- Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.
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