"PORK ON PORK" CHOPS
Steps:
- Preheat the oven to 400 degrees F.
- In a food processor, combine the pancetta, thyme, rosemary and garlic. Pulse until the mixture is finely ground. Set aside.
- Make sure the pork chops are at room temperature, then liberally season them with salt and pepper on both sides.
- Heat the canola oil in a large ovensafe skillet or grill pan over high heat. When the oil is hot, sear the pork chops for about 2 minutes on each side.
- Stick the pan in the oven to finish cooking the pork, 5 to 6 minutes. Depending on your oven, of course, and the thickness of your chops, this should result in a medium to medium-well chop, still slightly pink in the middle. If you prefer a more well-done chop, add a minute or 2 to the cooking time.
- While the pork chops are in the oven, heat a large saute pan over high heat. Add the pancetta and herb mixture. Turn the heat down to low and continue to cook the pancetta, stirring continuously to break up any large chunks, until all the fat is rendered and the pancetta is crispy, 8 to 10 minutes.
- Serve the pork chops topped with the crispy herbed pancetta and rendered fat. Serve while hot and bubbling!
PORK CHOPS WITH APPLES AND PANCETTA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the pancetta and cook until crisp and light golden, about 3 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.
- Melt the butter in the same skillet. Add the apples and sprinkle with the sugar and cook until tender and deep golden brown, stirring frequently, about 5 minutes. Transfer the apples and any juices from skillet to a small bowl.
- Sprinkle the pork chops with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Add the pork chops and 2 teaspoons of the oil into the same skillet and brown for 2 minutes per side. Transfer the chops to a plate and cover to keep warm.
- Add the remaining teaspoon of oil, cream, brandy, apple juice, thyme and onions to the same skillet and bring to a simmer. Return the apples and pork chops back into the pan and simmer until cooked through, 10 to 12 minutes. Season the sauce with the remaining salt and pepper.
- Garnish with the reserved pancetta bits.
PORCHETTA PORK CHOPS
Here's a more manageable version of the traditional Italian recipe for whole roast pig seasoned with a garlic, rosemary and fennel. This one comes together so quickly, you can make it on a whim.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Pat pork chops dry and, using a very sharp paring knife, cut a large pocket into the fat-covered edge of each chop. Season chops all over with 1 teaspoon salt, including inside pockets.
- Finely grate zest from lemon and put in a small bowl. Cut lemon lengthwise in quarters for serving.
- Using a mortar and pestle or the flat side of a knife, mash garlic with a pinch of salt until you get a paste. Add to the bowl with the lemon zest and stir in rosemary, red pepper flakes, fennel seeds, 2 tablespoons fennel fronds and 1 tablespoon olive oil.
- Divide filling between pork chops, stuffing some inside pockets and rubbing the rest on the outside.
- Heat a large ovenproof skillet over high heat and add 1 tablespoon olive oil. Sear pork chops on one side for 5 minutes, or until golden brown. Gently turn over chops and cook for another minute, then transfer skillet to oven. Cook until meat is just done, about 5 to 10 minutes longer (internal temperature should read 135 degrees on a meat thermometer). Transfer pork chops to a plate, tent with foil, and let rest for 10 minutes before serving. Garnish with fennel fronds and lemon wedges.
Nutrition Facts : @context http, Calories 475, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 32 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 8 grams, Sodium 574 milligrams, Sugar 1 gram, TransFat 0 grams
PARMESAN BAKED PORK CHOPS
These were some of the best pork chops. Moist and tender with amazing flavor.
Provided by N8TE
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.
- Combine Parmesan cheese, bread crumbs, pepper, and garlic powder in a bowl.
- Rub pork chops with olive oil and dip in the Parmesan mixture. Press mixture into pork chops to make sure they are well coated. Transfer to the prepared baking dish.
- Bake in the preheated oven until pork chops are no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 354.4 calories, Carbohydrate 21.7 g, Cholesterol 62.7 mg, Fat 15.9 g, Fiber 1.2 g, Protein 29.8 g, SaturatedFat 5.9 g, Sodium 762.2 mg, Sugar 1.4 g
PARMESAN-CRUSTED PORK CHOPS
For dinner tonight, heat up a skillet for Giada De Laurentiis' Parmesan-Crusted Pork Chops recipe from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
- Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
PORK CHOPS, PANCETTA AND CHEESE PARCELS
Make and share this Pork Chops, Pancetta and Cheese Parcels recipe from Food.com.
Provided by Laka
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Remove any visible fat from chops, flatten them lightly with a meat mallet and brush with olive oil. Season with black pepper.
- Sear the chops for 2 minutes on both sides in the hot grill pan on. Put aside to cool slightly.
- Lay out 4 slices of the pancetta so they overlap. Place a seared chop on top of each pile of pancetta.
- Divide the sliced apple and Brie between the pancetta piles, on top of the pork.
- Wrap the pancetta around each of the pork, apple and brie parcels to hold it all in place. Place the pancetta parcels on a baking tray and bake in the oven at 200°C for 15 minutes, or until the pork is cooked through.
- Serve with mashed potato and cooking juices from the parcels.
Nutrition Facts : Calories 604.8, Fat 33.1, SaturatedFat 13.8, Cholesterol 223.5, Sodium 369.9, Carbohydrate 5.3, Fiber 0.9, Sugar 4, Protein 67.7
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